Traditional recipes

Fried meatballs

Fried meatballs


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Mix the minced meat with an egg (or it depends on the amount of meat you have), salt, dill pepper and garlic.

I have known since childhood that my grandmother used to put grated potatoes in the meat as proof that I did the same, so potatoes.

Mix the ingredients well, leave to soak for about 10 minutes, make balls given by flour or not, and fry over low heat.

This is the recipe from my childhood, I hope you try it and enjoy it as much as I enjoy it when I enjoy it.


GOOD APPETITE!!


  • 500 g minced pork (beef or mixed)
  • 2 large potatoes
  • 1 onion
  • 4-5 cloves of garlic
  • 2 eggs
  • dill and parsley
  • paprika
  • thyme
  • salt

We clean the potatoes, we put them through the grater with small eyes and we squeeze them from the liquid they leave. , add the potatoes, onion and garlic, eggs, greens, season with paprika and thyme, salt and mix well to blend the flavors. Leave to cool for half an hour.

After the time has passed, we wet our hands with water and form meatballs that we fry in an oil bath and then take them out on absorbent napkins.

Serve hot with natural potatoes, puree or whatever garnish we want. Good job and good appetite!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


Chicken breast meatballs

Much healthier than pork, chicken meatballs are extremely tasty, light and filling. To the liking of young and old alike, they are served with any type of garnish or simple, as an appetizer at various events. You do them in 2 steps and 3 movements, if you follow the steps below. Read the recipe for chicken breast meatballs!

Recipe and how to prepare chicken breast meatballs:

Chicken breast meatballs & # 8211 simple and tasty recipe

Prepared in the oven or in hot oil, chicken breast meatballs are filling and can be eaten as an appetizer, but also as a main course. An extra flavor due to the fresh spices, the meatball recipe is very easy to prepare! Here's what to do:

  1. Combine minced meat with onion, garlic and parsley. Add the egg and lemon juice. Season. Mix well and then form the meatballs in the palms.
  2. After you have formed them, put them in flour and fry them in series so that they do not stick together. Fry for 4 minutes on one side, then 3 on the other. Let the chicken breast meatballs fry until they penetrate.
  3. Take them out on a plate on which you put a paper towel to absorb the excess oil.

Recommended garnish recipes for chicken breast meatballs:


  • 500 g minced pork (beef or mixed)
  • 2 large potatoes
  • 1 onion
  • 4-5 cloves of garlic
  • 2 eggs
  • dill and parsley
  • paprika
  • thyme
  • salt

We clean the potatoes, we put them through the grater with small eyes and we squeeze them from the liquid they leave. , add the potatoes, onion and garlic, eggs, greens, season with paprika and thyme, salt and mix well to blend the flavors. Leave to cool for half an hour.

After time has passed, we wet our hands with water and form meatballs that we fry in an oil bath and then take them out on absorbent napkins.

Serve hot with natural potatoes, puree or whatever garnish we want. Good luck and good appetite!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


Chicken breast meatballs

Much healthier than pork, chicken meatballs are extremely tasty, light and filling. To the liking of young and old alike, they are served with any type of garnish or simple, as an appetizer at various events. You do them in 2 steps and 3 movements, if you follow the steps below. Read the recipe for chicken breast meatballs!

Recipe and how to prepare chicken breast meatballs:

Chicken breast meatballs & # 8211 simple and tasty recipe

Prepared in the oven or in hot oil, chicken breast meatballs are filling and can be eaten as an appetizer, but also as a main course. An extra flavor due to the fresh spices, the meatball recipe is very easy to prepare! Here's what to do:

  1. Combine minced meat with onion, garlic and parsley. Add the egg and lemon juice. Season. Mix well and then form the meatballs in the palms.
  2. After you have formed them, put them in flour and fry them in series so that they do not stick together. Fry for 4 minutes on one side, then 3 on the other. Let the chicken breast meatballs fry until they penetrate.
  3. Take them out on a plate on which you put a paper towel to absorb the excess oil.

Recommended garnish recipes for chicken breast meatballs:


Fried green bananas

Malaysian> Fried green bananas 2-3 servings | 5 Apr 2017 | veg

I never imagined that I would end up eating green bananas again, considering that their astringent taste had displeased me so much as a child. I'm talking about that child who had Christmas in the house, on the phone or in the library, the long newspaper packages in which they were waiting for the money to be ripened. . Returning to this recipe, I highly recommend you try the fried green bananas. Nowadays it will be difficult to find green bananas, but if you have something to eat, merit & # 259 s & # 259 le & icircncerci!

& Icircn Asia, you can buy green bananas from fresh market, but you can pick them from the banana trees that grow on the side of the road. Or you can buy them ready-made from the street vendor. They are very popular in Asia. The recipe is very, very easy to prepare and tasty. You can fry the bananas in an unsweetened dough (just like the ones below) and you will get a banana. snacks for beer. Or you can add sugar and score to the dough to get it. a wonderful dessert.


Fried meatballs - Recipes

Let's face it, meatballs are a favorite dish for many adults or children, even if the traditional recipe is not very healthy.

Here is a recipe that allows us to consume them without regrets and, at the same time, to eat something nutritious and tasty:

Ingredients for 20 medium meatballs

  • 2/3 cup red or green lentils
  • 1 or
  • 2-3 tablespoons wholemeal flour (wheat / rice / buckwheat)
  • 1 clove of crushed garlic
  • 1/2 onion
  • 1 tablespoon olive oil
  • salt, paprika, pepper
  • green parsley, coriander powder, other greens, as desired
  • 1 small carrot

Preparation

In a lightly greased pan, quickly fry half a chopped onion and large grated carrot, with a little paprika and salt. The lentils are washed well, strained and placed over them, covered with water and left to boil until the beans are cooked, but not very soft (red lentils boil faster by about 10 minutes than the green one).

Strain the lentils well into a sieve, pressing until all the juice has drained. Grind the beans with a blender (the green lentils remain harder). Then, in a bowl, combine all the ingredients in the recipe until a homogeneous paste is formed. If it is too liquid, add more flour. Take the composition with a teaspoon and place it on the baking paper, in a tray, in the form of meatballs.

Bake in a hot oven at 180 degrees for about 20 minutes, or until the meatballs become copper.

They can also be cooked in a frying pan, in olive or coconut leg oil, on both sides, until golden brown.

Serve with tomato sauce, tzatziki sauce, garlic sauce, with vegetables or vegetable purees.

Note: For fasting, the egg can be replaced with 2 tablespoons of ground flax seeds and soaked for 20 minutes in water.


Marinated meatballs, mother-of-pearl recipe, ingredients:

  • 500 grams of minced meat, I prefer leaner meat
  • 100 grams of white bread, without crust
  • 4 cloves of garlic
  • 1 whole egg, pepper
  • 1 tablespoon flour
  • 1 bunch of green parsley
  • 2 tablespoons frying oil

tomato sauce:

  • 1 kg. of fresh, scalded and peeled tomatoes or 500 ml. of thicker tomato broth, or 1 can of 400 grams of tomatoes in mashed broth
  • 1 small onion
  • 1 tablespoon oil
  • 1 bay leaf
  • 1 tablespoon grated sugar
  • salt pepper
  • a few branches of thyme

Preparation of tomato sauce:

1. The first time, I usually make tomato sauce: chop the onion, heat the oil in a saucepan and cook the onion with a pinch of salt from the beginning, so that it melts rather than frying. When the onion has softened, add the diced tomatoes / broth / can of mashed tomatoes, bay leaf and a few sprigs of thyme.


2. Boil everything on low heat for about 10 minutes. Finally, remove the bay leaf and thyme and the sauce can pass through a sieve or can be passed with a hand blender (if desired, some like a more rustic consistency). Adjust the consistency of the sauce by adding a little hot water if necessary, bring it back to the boil and add the sugar, salt and pepper so as to obtain a balanced sour / sweet / salty / spicy taste. Leave the sauce aside until the meatballs are ready.

Marinated meatballs, preparation, frying and finishing the preparation in tomato sauce:

1. Pass the meat through the mincer (if you have not already bought minced meat) and prepare all the ingredients.

2. Soak the bread in cold water for just a few seconds, then squeeze well and pass it through the mincer (or crush it with your hands). Garlic can be crushed, grated through a fine grater or passed through the machine. Add the wet and crushed bread and garlic over the meat.

3. Add the chopped parsley and the whole egg, salt and pepper to taste, then knead the meat well, obtaining a paste as homogeneous as possible.

4. With wet hands, take small piles of meat and form balls about the size of a ping pong ball, which are rolled in flour.

6. Heat the two tablespoons of oil in an oven-resistant pan and quickly brown the meatballs on all sides, without insisting that they be completely cooked. Meanwhile, turn on the oven and heat to 190 degrees Celsius. As the meatballs lightly brown, remove to absorbent kitchen paper.

Other meatball recipes:

Meatballs in mustard and cream sauce

Meatballs in basil-flavored tomato sauce

7. Finally, with an absorbent kitchen paper towel, lightly dab the pan, removing any traces of fat, but keeping the delicious traces of steak that have adhered to its bottom. Put the meatballs back in the pan and pour the sauce on top. Optionally, you can add aromatic herbs to taste (I also added thyme, lemon and bay thyme, but basil works very well).

8. Put the pan in the oven, covered with a lid, for 25 minutes, then uncover and keep the marinated meatballs in the oven for another 5-7 minutes, until lightly browned on top.

How to serve marinated meatballs?

According to my and my family's taste, these marinated meatballs go best with mashed potatoes, but I think they would go just as well with some pasta or even plain boiled rice. The tender meatballs, served hot, sprinkled with plenty of tomato sauce and puree with & # 8230 A delicious dish. Great appetite!


Pan-fried trout with fried pumpkin meatballs

We want, we don't want, but also on the heat we have to serve something on the plate when your house sits at the table and looks at you for a long time, as if to say & # 8211 well what are you doing, don't you see that we are waiting for you to put something in plate ?!

It may be hot, but the colds bought from the market or even home-made colds, served with cheese, tomatoes, cucumbers and bell peppers go one day, come two days in a row, no more.

What to do? Housewives think of recipes that are prepared as quickly as possible to populate the kitchen as little as possible. The thought that does not give them peace, to serve on the plate not anything to find it, but something to please the greedy, is not to be neglected, even if the capricious little ones have grown up and do not turn their heads or open their mouths when you want to put something.

Every housewife has her own emergency solutions, combining quickly, through pans, ingredients that can be prepared quickly. Among the successful combinations are meat / fish with vegetables, in the pan or on the grill and, as rarely as possible, in the oven.

Fried or baked vegetable meatballs can be a popular solution. Vegetables of all kinds, fresh, can be found on stalls, in the market (ours, Romanian) and in the market, especially from Turkish or Greek, but also Dutch or Egyptian.

What ingredients do we use for vegetable meatballs? Only one vegetable or a mixture of vegetables can be used to prepare the meatballs. As vegetables we can use: potatoes, new cabbage, zucchini, bacon, cauliflower, broccoli, carrots, parsley root, celery root, goulash, etc.

There is no shortage of: dried onions and green onions, dried garlic and green garlic, parsley and green dill.

To bind the vegetables and give them the shape of meatballs, chicken eggs, grated cheese, wheat flour and breadcrumbs are irreplaceable.

There are also culinary sophistications in the preparation of vegetable meatballs! Inventive housewives also mix fish with vegetables (canned tuna, white cod, smoked mackerel, smoked trout, etc.).

They also use spices (especially from the Asian ones), other than the usual Romanian ones: coarse salt, ground pepper, dried thyme, hot peppers, smoked paprika, etc.

Ingredients needed in the recipe: fresh trout, pumpkin, celery, carrots, parsley root, lemon, yogurt / sour cream, fresh butter, chicken eggs, extra virgin olive oil, rapeseed oil, mutton of sheep / smoked cheese, flour, breadcrumbs, parsley and dill green, garlic, coarse salt, peppercorns, thyme, hot pepper flakes.

Preparation of pumpkin meatballs.

Pumpkin meatballs are prepared as in the recipe from turkey liver with fried pumpkin meatballs.

What other vegetables can be used as a base in this recipe? Fried fish goes well with meatballs from bacon or new cabbage, with or without potatoes, mixed.

Preparation of garlic sauce with yogurt and green dill.

Use fresh garlic, ground in special tongs / wooden spoons, extra virgin olive oil, finely chopped green dill, fatty yogurt, coarse salt, freshly ground peppercorns, lemon juice.

Ingredients

  • fresh trout,
  • pumpkins,
  • fat yogurt,
  • chicken eggs,
  • fresh butter,
  • extra virgin olive oil,
  • sheep cheese,
  • garlic,
  • Lemon.

Mix the ingredients in a bowl using a long-tail kitchen spoon.

Don't mess with the greedy!

Until the fish is fried, the lustful waiters who roam the kitchen, attracted by the mysterious smells that surround them, can serve on the corner of the table or standing, at the horse's muzzle, as it were, 2-3 hot meatballs, dipped in the sauce prepared for hot. .

The greedy ones eagerly wait for the pan in which the first series of pumpkin meatballs is fried. When the ready-fried meatballs are removed, on the plate, you can't stop them because they have to cool down.

If the housewife has not made the mujdei and the appetite does not know edges and / or oprelisti, the meatballs from the pumpkin can be served rolled in fatty yogurt or fat cream.

The greedy don't need bread, but a slice of fresh homemade bread would work. They will immediately check if the beer put in the freezer has been cooled, preventively, 5-10 minutes before.

What fish are we buying?

In this recipe we use fresh trout or salmon trout, fresh.

Rarely do you find by gallantry over the uneviscerated, even if it is Romanian. The reason invoked by the sellers would be that the owners had access to European funds and that they were forced to eviscerate the fish that is exposed in the gallantry. I guess something else is added to the price (and so quite peppery).

Directions

  1. Preparation of pumpkin meatballs.
  2. Preparation of garlic sauce with yogurt.
  3. Cleaning fish from scales, gills and inside, washing and drying.
  4. Heat a mixture of extra virgin olive oil and fresh butter in a special fish pan. In the mixture add garlic cloves, anchovies and hot pepper flakes.
  5. Fry whole trout, in a mixture of fresh butter and extra virgin olive oil, over high heat.
  6. Assembly and serving prepared on flat, heated plates.

It rarely stays fresh by gallantry, from one day to the next, to think that the evisceration could be due to the fact that it is not seen that the fish is older than 1-2 days ?!

Cleaning over scales and inside.

He would have gutted the fish and removed the mats, but the gills are not removed, and the scales are still in place.

Clean the fish well, wash under running cold water and let it drain. The ready-drained fish is tamponed with absorbent paper and rolled / not rolled (according to the housewife's preference / will) through wheat flour.

Rolling in flour can give a more pronounced taste of & # 8220cooking & # 8221 to the fish, which is why many housewives do not roll the fish in flour. I roll it through corn or I don't roll it at all.

Fry trout in a special fish pan.

Heat a mixture of fresh butter and extra virgin olive oil in a special fish pan. Add garlic cloves and hot pepper flakes to the formed liquid.

Well kept secret by professionals! A special flavor is obtained for fried fish if 2-3 anchovies are added to the oil mixed with fresh butter that is heated, which will accentuate the taste of the fish.

The housewife's secret! The fish rolled in flour, when fried, will form a crispy crust. Fish not rolled in flour can be broken when you turn it over, using a spatula / kitchen tongs.

The fish is left to fry over high heat, even hot, on one side and turned (using a kitchen spatula) once, so as not to break.

How do we watch fish fry? Frying the fish is followed on its back, gently stinging the meat with the tip of a knife. The fish is fried when no more blood comes out.

When the fish is ready fried on each of the sides, sprinkle with lemon juice.

Assembly and serving of the preparation.

The dish is served hot on heated plates, with fried sauce dripping on top.

Next to the fish, put lemon for those who want it more sour.

Another garnish can be served, for example baked potatoes.

A cup of garlic sauce is placed around, within reach of the greedy.

The preparation is served with a glass of white wine, sec.

Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! Fish with vegetables should not be missing, 2-3 times a week, from dishes served for lunch or dinner, if we are concerned about the health of our body. Try this recipe and you will not regret it.


Meatballs stuffed with cheese

meatballs are not missing from the Romanians' table, whether we are talking about holiday meals, where schiftelutele are the most coveted appetizers with snits or eggplant salad, or we are talking about daily meals, where prepared as "marinated meatballs", with tomato sauce and mashed potatoes are a delight for the little ones and the most alike! Each housewife has her own recipe for meatballs, but in all of them I find common elements, from what we can call the “classic meatball recipe”: minced meat, egg, old bread that we soak in milk or water, finely chopped onion, garlic, green parsley. Some housewives also put boiled potatoes, others also put breadcrumbs with bread.

I want to propose you today a recipe very close to the classic recipe, only it has "something" in addition, that "something" that makes the stuffed meatballs recipe special: they are filled with feta cheese, for a more than pleasant surprise at interior and have a clever combination of flavors. Besides the classic salt, pepper and parsley, we add lemon peel and juice, a cinnamon powder and many aromatic herbs!

Ingredients for 4 servings of Meatballs stuffed with cheese

  • 500g minced beef
  • 50g pesmet
  • a bunch of finely chopped green parsley
  • a small white onion, grated
  • 2 cloves grated garlic
  • peel of a lemon
  • 20ml lemon juice
  • a big egg
  • or teaspoon oregano
  • a teaspoon of thyme
  • a teaspoon of basil
  • a cinnamon powder
  • 100g feta cheese cut into cubes of about 1 cm
  • a pinch of salt
  • a pepper powder

Preparation Meatballs stuffed with cheese

  1. In a large bowl, mix all the ingredients for the meatballs, except the feta cheese, and knead until we have a homogeneous composition. Using a spoon for ice cream, measure about one tablespoon of the composition for each meatball. Flatten the meat, place a cube of feta cheese on each, then shape the slices into a classic, round shape around the cheese cube.
  2. Preheat the oven to 200 ° C and line the oven tray with baking paper or in a large frying pan, heat the frying oil. The oil should cover the meatballs. Place the meatballs in the pan, on baking paper, then put them in the preheated oven, 12-15 minutes, or until they are nicely browned. During this time, take the tray out of the oven and shake it lightly, to turn the meatballs so that they are cooked evenly.
  3. If we choose to fry the meatballs, we fry them in hot oil, using a spatula to turn them from time to time so that they brown evenly. When they are fried, use a foamer to remove them and place them on kitchen paper to absorb excess oil.

Follows VIDEO RECIPE to prepare the recipe even easier Meatballs stuffed with cheese and don't forget to subscribe to the Teo & # 8217s Kitchen YouTube channel so you don't miss any video recipes: http://bit.ly/2kN0JaT

Regardless of the option you choose: in the oven or in the pan, the meatballs will come out great, I promise! They go perfectly with a yogurt sauce, such as tzatziki sauce, but also with a tomato sauce.