The minced meat is poured into a larger bowl.
The dry bread is soaked in milk and after it is soaked it is added with milk over the minced meat. Pour in salt and spices - pepper and greens. Add eggs previously mixed with a fork.
The whole composition mixes well and we start beating very well and very much with the palms in the minced meat composition, until we get a uniform mass.
While we beat the meat composition well, we grease our hands, from time to time, with oil.
Let the minced meat rest for about 30 minutes in the refrigerator.
After that we break a piece of about 50 gr, carefully, from the composition of minced meat and form some balls - small meatballs
Arrange all the formed meatballs on a wooden or plastic bottom, greased with oil, and leave them for about 30 minutes.
Meanwhile, heat the oven to 200 C.
Turn all the meatballs once on a tray heated in the oven and bake them in the oven for 15 minutes, take them out of the oven.
Serve at the table with fried beans and pickled peppers.
The sauce is a Swedish addition to the recipe, and is the very element that makes them famous. A very easy recipe to make, but with a special taste.
For those who are crazy about meatballs from IKEA, know that those are the same Swedish meatballs, and below you have a really delicious recipe that you can prepare yourself, whenever you want.
The beef soup is heated and mixed with sour cream. Add over the meatballs in the pan and leave until it starts to boil and then keep for another 2-3 minutes. It must have a slightly creamy consistency.
Add the rest of the parsley and check if it is seasoned enough.
Meatballs are served hot with rice or mashed potatoes and this creamy sauce.
Tip: if you think you don't have enough sauce the next day, you can make one of the initial quantities once more and reheat the remaining meatballs while you make it.
If you serve them with mashed potatoes, the amount of sauce is enough, but plain rice is tastier with more sauce.
The recipe and the pictures belong to him Maria Pintean, blog contributor Good appetite, recipes with Gina Bradea.
Maria is living proof that a young woman can not only be beautiful and smart, but also cook very well. More recipes from Maria can be found here.
Indian meatballs with onions
These Indian meatballs with onions, also known as law bhaji they are extremely delicious. They are so good that some don't even get to the table.
They have an intense aroma and are a little sweet, with this unique appetizer you will impress your guests.
Chiftelute Marinate II
So, grind the meat, mix it with the spices and greens from the recipe, which were previously washed and grated. Mix well, make the paste from which the meatballs are formed. We fry them in oil or in the oven (my case). Put the meatballs in an oven-resistant form after they have been fried.
Separately make the tomato sauce, put oil (3-4 tablespoons) in a saucepan and add 2-3 tablespoons of flour, leave on the fire for 2-3 minutes, then add the tomato broth, season with salt, sugar (if it is the case, for me it was not that I used my tomato broth that has everything it needs in it) we put the peppercorns, the bay leaves and we boil for a few minutes.
When the sauce is ready, strain it through a sieve to get rid of the peppercorns and bay leaves, and pour over the meatballs. Keep in the oven until the mashed potatoes we serve next to these marinated meatballs are ready. That's about the recipe.
What did I do?
I took the meatballs out of the freezer, put them in the pan and put them in the oven. During this time I made the sauce and when it was ready I combined the 2 and put it in the oven until the puree was ready.
Even her husband liked them, even though he is a hardened carnivore!
Ingredient Chiftelute monastery recipe
a 20 ml cup of rice
2 canned boiled beans / 450 g (of course you can boil the beans, I had them at home and I had to use them for something)
a teaspoon of paprika
1/3 teaspoon dried thyme
Recipe method Monastery meatballs
I washed it well and put it in a saucepan. I put 2 cups and a half of water over it, a little salt and I put it to boil over low heat.
I left until the water was well absorbed and the rice boiled.
I finely chopped the onion and sautéed it for 2-3 minutes in a little oil.
I passed the beans. You can use a blender or mash it with a mashing tool, or pass it through a meat grinder.
I put in a bowl the beans, the rice (which has meanwhile cooled), the onion, the bread soaked and squeezed well, the thyme, the parsley, the paprika and the finely chopped garlic. I adjusted the taste of salt, added a little flour and mixed well. Do not add flour from the beginning, just add a little and add only if the composition is too soft.
I put flour on the worktop and put piles of mixture. I rolled them well in flour, then I shaped them into meatballs.
I heated the oil in the pan and put the meatballs.
- the oil must be very hot and the meatballs fried over high heat
- do not turn often, you risk absorbing too much oil, turn with a spoon / spatula only when the meatballs are well browned on one side.
- if you want, you can pass through a blender and rice
- the addition of any boiled and mashed vegetables (carrot, parsnip, zucchini) is welcome
Remove the meatballs on a plate on which you put the napkins, to absorb the excess oil.
As you can see, I really like to experiment with various types of vegetable meatballs, and lentils are among my favorite ingredients when I want to make sure I get the perfect texture for meatballs. These lentil meatballs with olives and greens are very fragrant due to parsley. I'm sure these meatballs will impress even your non-vegan friends!
How to prepare baked chicken meatballs
- soften 1 slice of bread in the milk and put it aside.
- Cut into small pieces 1 medium onion and cleans 3 cloves of garlic .
- Grate 1 carrot and 1 zucchini .
- Cut the strips 1 chicken breast LaProvincia and pass it through the shredder or robot.
- Chops 1 bunch of parsley and 1 bunch of dill .
- Put the vegetables and chicken in a bowl and mix them with the parsley, dill, 1 tablespoon breadcrumbs , 1 beaten egg , ¼ spoon of basil , ¼ spoon of thyme , 3 tablespoons oil , salt and pepper .
- Preheat the oven.
- Mix the ingredients in the bowl well. Form oval or round balls from the obtained composition, as you wish.
- Put baking paper in an oven tray and add the meatballs.
- Leave the food in the oven for 40-45 minutes.
- Remove the meatballs from the oven, leave to cool for 10 minutes. Then gather everyone at the table.
Chef's tips for baked chicken meatballs
- Before shaping the meatballs, wet your hands with cold water. Thus, they will not stick to the palms during the process. You may need to wet your hands several times if you want to make a large amount of meatballs.
- The optimum oven temperature for this recipe is 175-180 degrees (medium flame).
- As you prepare this recipe several times, you will notice that you can play with the ingredients. You can add ingredients such as celery, zucchini, bell peppers, potatoes and more.
- Garnishes that highlight the taste of meatballs are pickles, sauerkraut salad, vegetable puree and raw salad.
- If you want the meatballs to be tasty, buy chicken breast and chop it at home & # 8211 avoid buying pre-minced meat.
- Popular spices for chicken meatballs include curry, ginger and thyme.
- If you want the appearance of meatballs to be different, you can also give them sesame seeds.
Baked chicken meatballs, good for any meal
Even if you want to have dinner with your family or go on a visit, chicken meatballs are those dishes that you can offer to everyone, regardless of age or culinary preferences.
They are easy to prepare and, at the end of the meal, even easier to praise. Chicken meatballs are easy to digest and recommended even in diets. Good appetite for baked chicken meatballs!
- 150 g of oatmeal
- 1 boiled potato (165 g, weighed in shell)
- 2 eggs
- 50 g breadcrumbs
- 35 g race parmesan
- 1 small onion
- salt pepper
- 9 tablespoons oil (3 for composition + 6 for frying)
In a bowl put oatmeal, boiled and mashed potatoes, eggs, breadcrumbs, grated Parmesan cheese, 3 tablespoons oil, finely chopped onion, chopped greens, salt and pepper to taste.
Mix well until you get a homogeneous composition that you let rest for 10-15 minutes.
After that, with our hands greased with oil, we form meatballs. We get 16 pieces that we fry in a pan greased with oil. We fried in two rounds, 8 pieces each, the first round we put 3 tablespoons of oil and in the second the remaining oil Fry for 3-4 minutes on each side, until nicely browned.
Serve with lettuce.
Good job and good appetite!
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Tricks for the best Turkish meatballs
We learn best from experts, so we've put together some valuable tricks for you for the most delicious Turkish meatballs.
Be sure to invest in quality meat. Good meat is the essence of Turkish meatballs, so you must pay attention from this point of view. Buy fatter, beef with a 20% fat percentage, because it will keep the inside soft and fluffy. Also, make sure you bought fresh minced meat, so beware of already packaged assortments. If you can't find anything to satisfy you, you can opt for a mix of beef and mutton.
Onions should not have juice. Crush it and make sure you remove any excess juice.
Turkish meatballs come out tasty in the cast iron pan, but can be prepared in many other ways. You will melt when you eat them on the grill, but they are just as good when they are prepared with baked tomato juice (and a little healthier).
Chicken meatballs simple step by step recipe
Chicken meatballs simple step by step recipe. Fresh and brown meatballs, fried in a pan or baked in both variants. How to make chicken meatballs? What spices are suitable for poultry? How long do we bake the meatballs in the oven?
I did these chicken meatballs because I took a casserole of boned thighs. I don't know what I had in mind & # 8230 I always prefer meat with skin and bone and I rarely buy boneless poultry. I usually cook it in a minute in a pan, cutting the meat into thin strips and sautéing it quickly with local or Asian-style vegetables. That is & # 8222stir fry & # 8221 (recipe here).
This time I didn't feel like it and I said to make some meatballs & # 8230 Most often I make pork meatballs because they have a special flavor. The fat in the minced meat makes them juicy and & # 8222 fluffy & # 8221 & # 8211, I've seen that this is how housewives brag more recently, even though the term is not appropriate at all.
From chicken you can not have high expectations in this direction, especially if you choose boned breast. At least I had red meat on my thighs. If you don't help the meatball composition a bit, you end up with some dry and faded stuff. Let's say that it was a challenge to prepare these chicken meatballs, especially since I wanted to see how they come out and baked in the pan, in the oven. In addition, the ones fried in oil were part rolled in flour and the rest in breadcrumbs. For all tastes.
Here is a plate with crispy strips and meatballs, perfect for parties. Crispy strips of chicken or turkey recipe you can find it here.
If you follow the tips below you will get something really good. From 650 g of chicken meat we obtained approx. 26 meatballs (depending on how big you portion them).