We salt and mince the minced meat, we add the grated cheese, the salami given by grater, we cut the mushrooms into small pieces and we add them in the composition together with the other spices.
Add a whole egg and mix the whole composition.
Heat the oil in a pan and fry them, we can serve them with any garnish.
Two recipes for marinated meatballs
I promised to give you the recipes for the marinated meatballs from my meeting with my Grandmothers on Sunday. Let me keep my word.
600 g pork, 300 g beef, 1 large potato, 2 eggs, salt, pepper. The potato given through the meat mincer, the minced meat as well, is mixed with the eggs and seasoned with salt and pepper. Form the meatballs, flatten them and fry them in oil, turning them from side to side until golden brown. Sauce: 300 grams of tomato paste, 30 ml of vinegar, 50-60 ml of white or red wine, semi-dry, a bay leaf, salt, pepper, a julienned onion. Bottle the onion in a little oil, add the tomato paste stretched with a little water, wine and vinegar, bay leaf, salt and pepper. Put the meatballs in the saucepan with the sauce and let them boil for a quarter of an hour.
600 g pork, 300 g beef, 10 g garlic, 10 g fine salt, a little pepper. Knead the meat well with salt, this will lead to the binding of the meatballs without the need for an egg, breadcrumbs or bread crumbs. Add the finely crushed garlic and knead a little more. Form round meatballs and leave them to cool for half an hour. Fry them in a non-stick pan with a few drops of oil. It is important to brown on the outside, to get taste and color. Sauce: in the fat left by the meatballs, heat a cinnamon stick, a bay leaf, half a teaspoon of cumin seeds, 6-8 beans, 10 black peppercorns. After heating, pour a liter of mashed tomatoes over them. Bring to the boil and place the meatballs in the sauce. Let them simmer for 20 minutes. If you want to make a parsley puree, as I did, boil half a kilogram of parsley in salted water and a cup of sweet cream. Boil half a vanilla bean together with the parsnip. After the parsnip has boiled, pass it through a fine sieve, adding a little of the water in which it boiled. Match the taste with salt. Both today. To be healthy.
Fried pork meatballs, my mother's recipe
Pork meatballs, how wonderful will this childhood-flavored dish sound? I tell you that the delicious meatballs with minced pork, fried, not cooked, have been my favorites since I was only a few years old. Mommy makes some pork meatballs so fluffy and tasty, hard to resist. That's why I always make my mother's meatball recipe, I didn't feel the need to change anything with her all these years.
When I was little and I allowed myself to eat as many pork chops as I wanted (as a child I used to call them pork chops, not meatballs), I always liked to have a portion of mashed potatoes on my plate, I loved to soak them in it. Even now I don't refuse a portion of puree next to them, but more often I eat them with seasonal salad, maybe a small piece of wholemeal bread and necessarily with hot mustard.
I like to eat them hot, but even after they cool they are wonderful. I used to make a wonderful sandwich with cold pork meatballs. I greased two slices of bread with mustard, cut 2 meatballs in half and put them between the slices of bread. We also throw a piece of Telemea cheese in the sandwich, because I was a child and I don't necessarily take calories into account. Try the sandwich with meatballs, with or without cheese, it is very tasty. My mouth watered, what more!
For some fluffy and tasty meatballs, we need a quality pork. Don't buy minced meat from the store, it's really not worth it, I had some unpleasant events with it. I bought a piece of pork meat, chopped it at home and some amazing meatballs came out.
The meatball recipe is not complicated at all, here's how my mom makes them and how I've been making them for years and years.
Pork meatballs & # 8211 Ingredients (20-22 meatballs)
- 600 g minced pork
- 2 medium eggs
- 2 slices of dry white bread (about 100 g) soaked in milk
- 2 cloves of garlic
- 1 small white / yellow onion (about 75 g after cleaning and chopping)
- 1 teaspoon grated salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon finely chopped fresh dill
- 1 tablespoon finely chopped fresh parsley
- 1 teaspoon dried thyme
- flour for rolling meatballs
- sunflower oil for frying
Pork meatballs & # 8211 Preparation
- We put the slices of bread in a deep bowl and cover them with milk. Let them soften for about 10 minutes.
- While the slices of bread soften, chop the meat and put it in a bowl. Add eggs, garlic cloves and onion, grated with small holes, dill, parsley, thyme, salt and pepper.
- Add the slices of bread, squeezed very well, and knead the meat until you get a well-bound composition.
- Cover the bowl with food-grade plastic wrap and refrigerate for 30 minutes. In this way, the meat will borrow the aroma of spices, and the meatballs will be very tasty.
- After resting, with our hands permanently wet, we form small meatballs, about the size of a walnut. We roll them in flour and place them on a wooden chopper.
- Heat the oil in a non-stick pan (put oil in the pan for about two fingers). Remove the excess flour from the meatballs, flatten them a little (the meatballs will swell during frying, so it is advisable to flatten them a little before putting them in the pan).
- After they have browned, we take them out on a plate lined with absorbent paper.
- We serve these delicious meatballs, hot or cold. They are excellent and very fluffy!
If you like meatballs, click on the picture below for more recipes! Chicken meatballs, fish meatballs, quail egg meatballs, all are waiting for you to try them!
How to cook meatballs and minced fish - delicious recipes (video)
The most common meal - cut it, their love for each family, and it is made from all kinds of meat. Initially, they are from France, and the natural meaning of the word says - Chop. After all, before a meal prepared only with stones, similar to Kiev chicken, it was convenient to take up arms. Later in Russia began to prepare a little differently, there were different chops, chops, buckwheat and so on. YES At this time, there are a lot of interesting recipes, how to cook delicious burgers, to diversify the content of ingredients, toppings.
The mashed potatoes with cheese of the "guru" Radu Anton Roman, with "pleasant beef and good smell, but especially with a lazy, subtle taste"
Radu Anton Roman, the "guru" of Romanian gastronomy, does not need any presentation. His book on culinary anthropology "Romanian dishes, wines and customs", published in 1998, is well-known not only for its recipes its, but also by the special, tasty way, adapted to each region, of “storytelling”, not dry, scholastic, only of presentation of the ingredients and of the way of preparation.
Let's go back to "the matter, esteemed ones", nea Iancu Caragiale's words, that is, to the potato meatballs and let's see what Radu Anton Roman said about them…
"The most handy and widespread substitute for meatballs (if the Saracens knew what we made of their meatballs!), A lie with oxen(n.a. - appearance) pleasant and with a good smell, but especially with a sluggish taste, obviously as good as the meat, but more fragile, more subtle ” - Radu Anton Roman
And recipe , for the potato meatballs, it is, in fact… two, forgiving us, dear reader, the grammatical disagreement. Two: with cottage cheese, sweet and with Telemea cheese, salted. And for everyone, "says" Radu Anton Roman, it is a "secret"…
"Mystery: Put a lot of meatballs, lots of chopped greens - dill, parsley, onions and green garlic, even loboda or lettuce - and you will succeed, and the meatballs, and in life" - Radu Anton Roman
Ingredients for potato meatballs with cottage cheese
- 500 g of potatoes
- 200 g of cottage cheese
- 2 eggs
- 150 g of flour
- 100 ml of oil for frying
- dill (goes dry)
How to prepare potato meatballs with cottage cheese
"Boil the potatoes, clean them, grate them finely. Mix eggs, flour, cheese, salt, dill, other greens. Walnut-shaped meatballs are formed, flattened, which are fried in hot oil. As an appetizer it is offered with brandy (in winter, necessarily boiled), telemea or grated cheese and cream, but it is also an excellent garnish ” - Radu Anton Roman
Ingredients for potato meatballs with Telemea cheese
- 1 kg of potatoes
- 300 g telemea
- 2 eggs
- 200 g of corn
- 100 ml oil
- 1 bunch of dill (and dried)
How to prepare potato meatballs with Telemea cheese
"Boil the potatoes well and peel them. Chop the dill. Knead the potatoes with the cheese, pepper, eggs and dill (or other greens). The meatballs are formed, rolled in corn. Fry in hot oil. It is offered with cream, as an entrance " - Radu Anton Roman
"If the telemeau is quite salty, the dry work requires, after a brandy, sprint wine, white, or a beer (the word is learned from Latin, and the drink came north from the Mediterranean antiquity) cold and much, that there is little beer ” - Radu Anton Roman
- Radu Anton Roman's book on Romanian gastronomy "Romanian dishes, wines and customs" has 5 editions: 1998, 2001 (luxury edition), 2001 ("twisted" edition), 2008, 2014 (Jubilee edition 15 years after its appearance)
Start by making sure that you have brought all the ingredients mentioned in the list to the work table.
Wash the potatoes well and boil them in a pot with enough water to cover them. Add a teaspoon of salt. This will speed up the penetration of the potatoes and help you save more time. Let the potatoes boil over medium heat, just enough to penetrate easily if you prick them with a fork. Complete boiling is not necessary, as they will once again be subjected to heat treatment. Pass the boiled potatoes through a stream of cold water so that they can clean them faster.
Peel a squash, grate it and squeeze the juice. Drain the grated carrot well and add it over the boiled potatoes, also passed through a grater. Drain the canned corn kernels and pass half of them through the mincer. You can also grind them with the help of the food processor, but be careful not to turn them into puree. Peel a squash, grate it and chop it into small cubes. Peel a squash, grate it and chop finely. Wash the greens, drain well and chop finely.
After you have prepared all the ingredients for this recipe for vegetable meatballs with lots of greens, mix them all in the same bowl. Add the remaining corn kernels. They will look beautiful through meatballs. Add salt and pepper to taste and paprika for flavor and color. You can also add a teaspoon of flour to the composition, but no more. Add flour only if the texture of the composition is slightly watery.
How to form and prepare fasting meatballs
Homogenize well the composition for meatballs, then shape it into spherical shapes, specific to meatballs. After you have shaped all the meatballs, place them on a plate and heat the pan with oil.
Fasting meatballs ready for preparation / Shutterstock
Take each meatball and flatten it lightly in your palms. Gently pass it through the flour and place it in the pan. Do the same with all meatballs.
In the absence of eggs in the composition, a link between the ingredients, the vegetable meatballs brown more easily if they are flattened. Brown the meatballs nicely, turning them from side to side. Take them out on a tray lined with baking paper.
You can serve simple meatballs as an appetizer, but you can also serve them with a tomato sauce. They are also delicious with a salad, a side dish, etc. In any combination you prefer, they will be a delight for the taste buds.
Vegetable meatballs with lots of greenery section / Profimedia Images
Special dough buns with milk and yeast & # 8211 Soft, fluffy and extraordinarily flavorful
Soft, fluffy and incredibly fragrant buns & # 8211 Taste you won't forget too soon & # 8230 To prepare them, you'll need the following ingredients:
- 1 sachet of dry yeast
- 600 grams of flour
- 250 ml of milk
- 4 yolks
- 100 grams of butter
- 1 sachet of vanilla
- 100 grams of sugar
- 1 pinch of salt
How is it prepared?
Heat 250 ml of milk, add 1 sachet of dry yeast and mix until the yeast is completely dissolved.
In the mixture obtained, add 1-2 tablespoons of sugar and 1-2 teaspoons of flour, mix and put in a warm place for about 15 minutes, during which time the yeast should become active, which means that on the surface small bubbles should appear in the mixture & # 8230
In a little warm water, dilute the remaining sugar, vanilla sachet and salt and add to the dough.
Add the yolks and flour and knead the dough well.
When the dough is almost ready, add the melted and cooled butter (not hot).
The resulting dough is transferred to a deep bowl & # 8211 the walls of this bowl are lined with oil and leave the composition for a while so that it doubles in volume & # 8230
When the dough has risen, it is transferred to the work table and divided into equal pieces.
The dimensions vary according to the personal preferences of each one.
Sprinkle with a little oil the shape in which we bake.
Shape the buns and arrange them at a distance from each other in the baking dish. Set the tray aside to increase the volume of the buns.
Meanwhile, prepare the icing & # 8211 for the icing mix the egg yolk with the 2 tablespoons of milk.
Preheat the oven to 200 degrees Celsius.
Cover the buns with icing and bake for 20-25 minutes, until they turn an appetizing golden color.
They can be served with tea or coffee. Good appetite!
The recipe for fasting meatballs from Chiroiu Monastery
For fasting meatballs you need a lot of greens, which will give a completely exceptional taste to these dishes, a larger grated carrot, 7-8 mushrooms, 7 tablespoons of semolina, a soaked and squeezed bread that will replace eggs, spices and possibly breadcrumbs if the composition does not bind very well.
Mother Paraschiva says that this recipe it came naturally and is not the only one it invents, its dishes being loved by those in the monastery, but also by the parishioners who get there and are served on fasting days and beyond.
- 550 g boiled rice
- 1 or
- 1 small onion
- 3 tablespoons chopped parsley
- salt, pepper, paprika
- 4 tablespoons breadcrumbs
In a bowl put the rice, egg, onion on a fine grater and squeezed by the juice left. Add the parsley, pepper, half a teaspoon of paprika and salt. Be careful with the quantity if the rice you use is already salted.
Mix for homogenization and add the breadcrumbs spoon by spoon until you get a bound composition.
With wet hands, form rice balls the size of a large walnut. Roll them in breadcrumbs and place them on a wooden lid. I got 24 pieces.
Fry them in hot oil until they brown nicely.
Remove them on absorbent wipes to absorb excess oil.
Eat them hot, cold, plain or with a tomato sauce next to them. They are delicious, have a crispy crust and a soft interior. Good appetite!
Other recipes for vegetarian meatballs & gt & gt & gt
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Simple meatballs my mother's recipe
Simple meatballs my mother's recipe. Fluffy meatballs, meatballs or meatballs? I call them meatballs and make them according to the family recipe: with onion, garlic, thyme and paprika. I am convinced that each of you has a recipe & # 8222 patented & # 8221 for meatballs, adapted to your own or your family's tastes. So I do not dispute any recipe you use and I do not declare mine as & # 8222the real thing & # 8221. Diana, for example, she does not put onions or thyme in her meatballs, but a lot of garlic and cumin. Those are very good too!
What kind of meat are they made of? fluffy meatballs? Simple meatballs are usually made from pork that I grind in my house. To be working meat (pulp) but also to have a little fat! Asa ies tender, fluffy and juicy meatballs. Sometimes I buy pre-minced meat mixed with pork or beef or just beef & # 8211 as in this case. I took this meat with the idea that I would make it spaghetti bolognese (recipe here) but I was distracted by the fact that my mother thawed a bag of spinach and my family asked for another comfort food: spinach with meatballs. Okay, that's how I do it!
It was very difficult for me to write the exact quantities of the ingredients I used in this recipe because the composition of the meatballs is & # 8222 out of my eyes & # 8221. Okay, I can say that at 500 g of minced meat I put a raw egg and in this case, at 750 g I put two. So it doesn't work with the simple three rule. Same with bread crumbs soaked in water & # 8211 put a slice of bread or two? Or do I replace it with 2 tablespoons of breadcrumbs? You have to put your hands in the meat, knead it and feel it & # 8211 if it is watery it goes well with breadcrumbs & # 8211 it absorbs them from the liquid. If it is dense and dry it is better with 2 slices of bread soaked and squeezed & # 8211 aerates it, I make it fluffier.
Same with chopped onions, garlic and spices & # 8211 depends on how I feel like making them: more garlic, hotter (I put hot paprika). In all cases, I salt them and pepper them well. Nothing is more unpleasant than a fairy meatball. How do I know if they are well seasoned? The taste! Yes, raw. While kneading the composition taste a little of it so I can correct the seasoning.
Here's a plate with crispy strips and meatballs, perfect for parties. Recipe for chicken or turkey bread strips (crispy strips) here.