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How to prepare meatballs:
Put the minced meat, salt, pepper, onion and garlic in a large bowl - finely chopped - then add the egg. Mix everything very well, add the breadcrumbs and we will get the composition for the meatballs.
We prepare a bowl of cold water, a tray and start to form the meatballs like this: With the help of a teaspoon we take a quantity - like a walnut - of composition, we wet our hands with water, and we form a ball that we put on the tray.
We do this until the composition is finished.
Put the oil in a pan, let it heat up and then put the meatballs and let them brown on all sides, stirring the pan from time to time, back and forth so that the meatballs cook evenly.
Remove them on the absorbent napkin and leave them to cool.
How to mount the "bear":
We wrap the 2 oranges in aluminum foil.
We put them on top of each other and fix them with a skewer stick, inserting the stick from top to bottom, through the middle of the oranges until they join with each other.
Break two skewer sticks in half and stick them in oranges so as to obtain the teddy bear's ears. We put 2 or 3 meatballs on them (depending on how big we want our ears to be).
At the end of each toothpick we put a meatball and make up the body by inserting meatballs from place to place so as to cover as well as possible the entire surface of the oranges.
Also with the help of skewer sticks, broken in half, we form the legs. We put some cheese balls on them (you can find the recipe here: //retete/bulete-de-cascaval-43315.html).
To get the nose and eyes we also use cheese balls.
For the bear's mouth I used some olives fixed with the help of some toothpicks.
Put everything in the fridge and bring to the table before serving.
Peel a squash, grate it and chop it finely.
Soak the breadcrumbs in about 5 or 6 tablespoons of milk and after letting it rest in a bowl, add the garlic, parsley, egg and meat. Season and mix until you get a homogeneous mixture.
Form the meatballs. Put them in flour, then fry them in a pan over medium heat for 5 minutes, so that they are golden brown.
Once done, place them on a paper towel to absorb excess oil.
Peel the onion and carrot, cut the vegetables into very small pieces and add another clove of garlic.
Saute onion, carrot and garlic in a saucepan with 3 tablespoons of oil, over very low heat. Add the red wine, simmer for 1 minute, for the alcohol to evaporate. Then add the crushed tomatoes and cook for another 20 minutes, stirring very lightly. Finally, add the meatballs that you boil for another 9 minutes with the lid on.
41 Recipes for Meatballs, Omelettes and Cold Appetizers
That's why this collection of recipes for festive appetizers, but not only.
These recipes are not like all the others that can be found in books or on the net. These are bold recipes, simple, practical, economical and very handy.
Like the other 5 recipe books in the series 41 Practical Recipes by Cristina G., and this book contains more than 41 recipes - 46 more precisely.
Here are just a few examples of what you'll find on these pages:
Recommendations, useful tips and valuable ideasCold appetizer recipesFestive appetizer recipesMeatball meat recipesOmelette recipes with potatoesSpinach omelette recipesSalted cake recipesRecipes for gluten intolerant (celiac)Fasting recipes for vegans and vegetarians as wellMushroom recipesChicken recipesRice recipesRecipes with pumpkinFasting recipesWeight loss recipes, dietaryAsian recipesItalian recipesQuick recipesEconomic recipesDare recipesOriginal and non-conformist recipes
For more appetizer recipes with or without fruit ingredients visit:
Do you have all the cookbooks from the 41 series of Practical and Simple Recipes by Cristina G.?
41 Sweet and Salty Holiday Recipes41 Practical and Simple Borscht Recipes41 Sweet and Salty Fasting Recipes41 Gluten Free Recipes41 Meat Recipes, Omelettes, and Appetizers Recipes41 Pancake Recipes, Checks, Cakes and Miscellaneous Sweets25 Potatoes - Gluten-Free Vegan Starters 25 Quick Rice Recipes - Gluten-Free Starters
Are you interested in Grandma's Recipes and old traditions?
Cristina G. has published the largest collection of authentic Romanian recipes in 5 volumes:
Grandma's Recipes Learned from Mom - Volume I - Salty Grandma's Recipes Learned from Mom - Volume II - SweetsMother's Recipes Learned from Mom - Volume III - Preparing the Ignat PigMother's Recipes Learned from Mom - Volume IV to Mother - Volume V
LENT RECIPES Bean meatballs
Because we are fasting for Saints Peter and Paul, and because my friends at Sun Food challenged me to make meatballs, today I cooked bean meatballs especially for you, a fasting recipe that is very easy to prepare.
The bean meatballs are phenomenally tasty, with a crispy crust and creamy core, you will fall in love with them from the first tasting, it's worth a try!
Ingredients bean meatballs
2 canned white beans Sun Food berries
core of 3 slices of bread
1 dill connection
2 cloves garlic
2 tablespoons flour
How to prepare bean meatballs
Drain the canned juice well and turn the beans into a bowl.
We pass them with the puree press. You don't necessarily have to get a fine paste, there may be pieces of beans left.
Finely chop the onion and heat it in two tablespoons of oil until it becomes translucent.
Add the onion over the beans and mix. Soak the bread crumbs in water then squeeze and add it to the composition. Add the finely chopped dill, crushed garlic, salt and pepper.
Homogenize the composition and add two tablespoons of flour according to the composition. We mix and with wet hands we form balls from the composition.
Then I powdered my hands well with flour and shaped the meatballs and dressed them well in flour, to form a beautiful crust when fried.
Fry the meatballs in a hot oil bath.
We brown them over high heat, on both sides.
Remove the bean meatballs in a sieve and let them drain to remove excess oil.
Meatball Teddy Bear - RecipesFitt | Vegetarian, Vegan
500 g white potatoes
250 g fresh salmon
100-150 g pesmet
4-6 tablespoons of University Samurai Sauce
1 bunch of dill
100 ml liquid cream
Cut the potatoes into small cubes, then boil them in salted water until soft. After they have boiled, we crush them in a bowl.
Season the salmon with salt and pepper, then cook it for 15 minutes at 180 degrees in the oven, in a tray lined with baking paper. When it is ready, let it cool, then crush it a little and mix it with the potatoes.
We add in the composition 100 grams of breadcrumbs, 4-6 tablespoons of Samurai Sauce from Univer, chopped dill, after which we form a few balls that we give through flour, beaten egg with a little plain water, and then breadcrumbs. Fry the meatballs in an oil bath (approx. 180 degrees), after which we can serve them with a sauce of liquid cream, chopped dill and lemon juice. For the garnish, I boiled a little broccoli, but you can serve the dish with any kind of cooked vegetables.
The video with the preparation of the recipe is accessible on the Media page or on the Univer Youtube channel.
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 she invents, her dishes being loved by those in the monastery, but also by the parishioners who get there and are served on fasting days and beyond.
Easter fasting 2020. Fasting recipes. Monastic meatballs
Easter fasting 2020. Fasting recipes. Monastic meatballs
Easter fasting 2020. Fasting recipes. Two recipes for vegetable meatballs, welcome during this period. Monastic meatballs are often prepared by nuns and monks. It is a dish called "bean meatballs with rice garnish."
Easter fasting 2020. Fasting recipes. Monastic meatballs
The recipe is not in the cookbooks. The preparation of the monastery meatballs takes only 20 minutes.
Monastic meatballs. ingredients
500 g beans
2-3 slices of bread
150 g of rice
150 ml oil
5-6 cloves of garlic
2 bay leaves
50 g flour
Monastic meatballs. Method of preparation
At the beginning, put the beans to boil. Boil according to the usual method (you can leave them before the water overnight).
After changing the first water, add the carrot, parsnip and onion.
Then put the bay leaves, season with salt, pepper and mix well.
After the vegetables have boiled well, take them out of the pot and put them in a bowl.
Then add the slices of bread, crushed garlic, thyme, dill and finely chopped parsley.
Mix all the ingredients well, then give the whole composition through the mincer.
The meatballs are formed with the hands, they are passed through flour, then the end: they are fried in a hot pan with oil.
Serve them warm or colder, they are just as tasty.
Easter fasting 2020. Fasting recipes. Vegetable meatballs
A simple, fasting recipe saves you from worrying about a meal. In addition, it is not expensive either. Cook in no more than 40 minutes.
Fasting recipes. Vegetable meatballs. ingredients
2 red onions
3 green onions
3-4 cloves of garlic
100 g white cabbage
2-3 teaspoons olive oil
1 bunch of parsley
1 dill connection
ground white pepper
200 g white breadcrumbs
Fasting recipes. Vegetable meatballs. Method of preparation
Peel all the vegetables, wash and grate on a small grater.
The potatoes are grated separately and then drained very well of the juice.
Then, the finely chopped cabbage is mixed with the rest of the ingredients, after which we add the finely chopped greens and a few drops of olive oil.
If you find the composition of the meatballs too soft, add the breadcrumbs. Then season with salt and pepper to taste and knead well.
Shape the meatballs from the composition, pass them through a layer of white breadcrumbs, then fry them. They are ready when well browned.
Fluffy minced meatballs
Minced meatballs, piftele, meatballs or meatballs, soft and fluffy, baked or fried, fine, fluffy, slightly sweet and at the same time spicy, simply some perfect meatballs / meatballs. How are meatballs made? Step-by-step video recipe.
I have been asked many times what recipe I have to get my meatballs so fluffy? We often find meatballs hard as stone, dry and tasteless.
I made a lot of meatballs and minced meat croquette when I was working at the Meat Laboratory in Galati, I also made 10-12,000 meatballs a day. And we work 2-3 people. & # 128578
I gathered over time several secrets from relatives, friends, co-workers, through books and magazines, I put the information together and tried it until I came up with an absolutely perfect meatball recipe.
You can go directly to the video recipe below or read the written recipe. As you wish & # 128578
The meat is washed, the skins, tendons, blood clots are chosen and wiped, then chopped.
Pass it twice through the mincer, in this way a fine paste will be obtained.
Onions, garlic and greens are also passed through the mincer.
Grate the zucchini, sprinkle with salt and knead, then set aside for about 15 minutes.
Squeeze water and add over meat. The egg (1 single egg, because otherwise the composition is strengthened) and the spices are added to the composition.
If you don't realize how many spices to put, make a meatball and fry it, to see the exact taste.
Mix the meat composition well, about 10 minutes and toss the lighenas a few more times. In this way it absorbs air and the meatballs will be soft and fluffy.
Break suitable pieces with a wet hand and shape with wheat flour, or if you are on a keto diet, with almond flour, flax or sesame seeds.
Fry in oil or keto version - place in a tray lined with baking paper and put in the oven.
I made them with almond flour and baked them in the oven.
Tips from Gina Bradea
Let's recap the tricks of some soft and fluffy meatballs:
& ndash are not made only from lean meat, they must have about 15-20% fat
-add onions and zucchini that will make a fine composition and give a special sweetness (if you are not on keto, you can add grated potatoes or bread soaked in milk, but pumpkins are fantastically good meatballs)
-add 1 generous bunch of dill and green parsley, not only will help the composition to be fine, but also the taste will be special & # 128578
I also recommend the recipe for chicken meatballs with potatoes and eggplant & ndash recipe here . It's a kind of quick and good-looking bite, which is made with just a handful of meat.
Fluffy minced meatballs
- the right pieces are broken according to the desired shape: small appetizer meatballs, round, or larger round, parjoale as a palm in the shape of a pear or the usual flattened meatballs.
& ndash it is flattened with the bridge of the palm, not with the fingers and then with the edge of the palm it is given a round shape (if it is flattened with the fingers the meatballs will remain in stripes, with fingerprints) & # 128539.
& ndash is easily modeled using wheat flour or if it is keto & ndash flax, almond or sesame flour.
They can be served with mashed potatoes recipe here .
Fluffy minced meatballs (all secrets)
-for keto bake in the oven, in a tray lined with baking paper, at the right heat.
-for normal meatballs & ndash, bake in a hot oil bath, at the right heat, being very careful not to overlap, then take them out on absorbent paper or in a strainer, to drain the excess oil.
Did I convince you? I can't wait to try the recipe and show me how they turned out. & # 128578
1 eggplant, 1 bell pepper
1 large tomato, 1 small zucchini
4 green onion strands
2 eggs, 2-3 tablespoons of breadcrumbs
100 g of cheese
salt, pepper to taste
Wash and clean the vegetables. Cut the tomatoes and peppers into very small cubes. Grate the eggplant and zucchini, add a little salt and let them drain for 10-15 minutes. Finely chop the onion. In a large bowl beat eggs well, add grated cheese, salt, pepper, vegetables and mix well. Add breadcrumbs until the mixture becomes like a crust, which can be molded into chunks. Place baking paper on a baking tray, grease it with a little olive oil and place the meatballs. Put them in the oven for 15 minutes, at 230 degrees, turn them after 10 minutes. Good appetite!
Soybean grain meatballs
Crispy soy meatballs are always welcome! We can serve them with any garnish, or even on a plate of appetizers. We can also add them to the holiday menu along with other vegan dishes.
They are very tasty and filling and in addition they have a slightly smoky aroma and a copper color. It is very easy to prepare, either in the pan or in the oven, as you like best. For some time now, I only make them in the oven, they seem much tastier and healthier, plus they are not oily at all.
- 2 medium potatoes
- 200 g soybeans
- 40 -50 ml of tomato juice
- 2 tablespoons breadcrumbs
- 2 tablespoons wheat flour
- 4-5 cloves of garlic
- 2 tablespoons olive oil
- 1/2 teaspoon smoked paprika
- dill / green parsley
- salt pepper
METHOD OF PREPARATION:
1. Wash the potatoes with their skins and boil them. When they are ready, we clean them and put them through the large grater.
2. We cook the cooked soybeans with a vertical mixer, or we can give them to the robot.
3. Mix the soy with the grated potatoes, add the tomato juice, breadcrumbs, wheat flour, olive oil, a pinch of coriander, smoked paprika, salt, pepper, dill or finely chopped green parsley and garlic cloves. through the press. Mix very well with a spoon or even by hand.
4. We form round balls that we can bake in the pan or in the oven. I prefer them in the oven, so we place the balls on a tray lined with baking paper. And put them in the oven (preheated to 180 g) for 30-35 min.
We can serve soy meatballs with any garnish we want, or simply with a vegetable salad.