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Marinated meatballs

Marinated meatballs


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In a bowl put the minced meat, add finely chopped onion, finely chopped garlic, squeezed bread or grated potato, egg, salt, pepper, a little thyme, washed greens and finely chopped. Mix everything well, then form the meatballs, pass them through the flour, flatten them in the palm and put them in oil to fry. We take them out on absorbent paper and leave them aside until we make the sauce.

In a saucepan with a tablespoon of oil pour the tomato juice, add sugar, bay leaves and wine. Let it boil for a few minutes, season to taste then add the meatballs, let it simmer for another 5 minutes, to thicken the sauce.

We take out the bay leaf and they can be served with different garnishes of rice or mashed potatoes, but also so simple with tomato salad or even better, with polenta (ha, ha) !!


How to prepare the recipe for marinated meatballs?

Mix the composition for the meatballs and leave to cool for a few hours.

Form meatballs with wet hands that are passed through flour and fried in hot oil. Make sure the fire is not too strong because they are fried on the outside and remain raw inside, so fry them on the right heat.

For the healthy version, I recommend frying them in the oven on a baking sheet for 40 minutes at 180 degrees Celsius.

Remove on an absorbent paper to drain the excess oil.

Separately make the tomato sauce. Heat 2-3 tablespoons of oil, add 1 tablespoon of flour, mix until it dissolves and then gradually add the broth (if you do not have broth dilute a small can of tomato paste in 400ml of water).

Or you can use mashed tomatoes, but be careful to be of good quality. To reduce the acidity of the tomatoes, add 1/2 teaspoon of sugar.

Mix well until thickened, then add the rest of the spices and meatballs.

Add a little more water (about 150 ml) and simmer for 5-10 minutes.

Marinated meatballs are served only with mashed potatoes, but I think they go great with pasta.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Ingredients for the marinated meatball recipe

Ingredients for meatballs:

  • 1/2 kg minced meat mixture
  • 1 slice of old bread soaked in water and squeezed or 3 tablespoons of breadcrumbs
  • 2 eggs
  • chopped green parsley
  • 2 cloves minced garlic
  • 1/2 small chopped onion
  • salt pepper
  • 400 ml broth
  • 1 tablespoon grated flour
  • thyme, a bay leaf
  • salt pepper
  • 1/2 teaspoon sugar
  • the water

Marinated meatball recipe

Necessary ingredients:

  • 1 kg minced meat. I used beef-pork mixture.
  • 2 eggs
  • 3 slices of dry bread
  • a clove of garlic
  • 6 onions
  • 300 & # 8211 400 mayonnaise. I made it at home, from two boiled egg yolks, one raw, a tablespoon of mustard and oil.
  • SPICES
  • frying oil
  • the water
  • 2 tablespoons vinegar

Preparation

Mix the meat with the eggs, a chopped onion, the chopped garlic and the slices of bread (soaked in water and squeezed well). We add salt and whatever spices we like. Then we make them into balls and fry them in oil. We take them out on a paper towel and leave them to cool. Meanwhile, cut the onion finely and bring it to a boil in the water in which we added the vinegar, salt and pepper. After the onion has softened, take it out in a strainer and leave it to cool.

After everything cools, we can finish the preparation. Mix the mayonnaise with the onion, and then add the fried meatballs. Mix carefully so as not to break the meatballs. Then, taste and add more salt and pepper, if needed. You can also add pickles if you want. Chop them and add them to the preparation or simply put them on the table, so that it is available to anyone who feels the need to eat them.


Quick sauce for marinated meatballs

You have probably seen or read about how to prepare it marinated meatballs. You know, those recipes in which the meatballs are lightly browned in a pan with oil, without cooking completely inside, then pour over them a sauce, with various ingredients, and put the pan in the oven to complete the preparation. I'm not saying they won't be good and tasty (unless the sauce thickens with wheat flour or starch - which my wife can't stand in any way), but what do you do if:

  • you don't want to marinate all the meatballs, you want to keep a few that you can match with a different garnish (like here, for example), or
  • you already have some meatballs ready (either in the pan, or in the oil bath, or baked in the oven) and suddenly you feel like a few, not many, marinated meatballs.

For such situations there is the solution that my wife has been applying for several decades. a quick sauce for marinated meatballs, quickly embedded sauce from a minimum of ingredients. From the implementation of the sauce to the landing of the food on the plate, it does not take more than a quarter of an hour. The quantities indicated below are enough for a sauce to & # 8220sear & # 8221 10 & # 8211 12 the right meatballs in size, which means about 3 & # 8211 4 servings.

What do you need?

  • 400 g (2 small boxes) cooking cream with at least 30% fat
  • 80 g (1 small box) tomato paste with at least 24% dry matter
  • 2 - 3 bay leaves
  • ½ teaspoon freshly ground sea salt
  • ½ teaspoon freshly ground mixed pepper
  • a powder of sugar
  • A few red peppercorns for decoration.

How do you proceed?

Pour the cream into a high-walled saucepan and heat over medium heat.

Incorporate the tomato paste into the cream, stirring.

Season with salt, sugar and pepper, then add the bay leaves.

Bring to a boil and then let the sauce simmer for 3-4 minutes.

Add the meatballs to the sauce (fried in oil or baked in the oven) and let them boil in the sauce for 7-8 minutes. The meatballs are already cooked, they just need to heat up and soak in the sauce.


Put the meatballs (3 to 5 pieces, depending on their size) in a deep plate, cover them with sauce to your heart's content and decorate the plate with a few red peppercorns. You can also add two or three parsley leaves (but it is not mandatory) to make the plate more colorful.

You can accompany the plate with a glass of dry white wine (a Frâncușă de Cotnari, for example), and to clean the sauce from the plate (usually seen in French restaurants) use a few slices of fresh baguette, preferably wholemeal flour.


Meatballs I Hot air fryer recipe - Cosori air fryer

Ingredients

  • an onion
  • a carrot
  • a potato
  • parsley
  • an egg
  • 150 grams smoked kaiser cut into cubes (from Lidl I took)
  • 250 grams of minced meat
  • salt pepper
  • fulgi chilli
  • a green onion and a colorful pepper for the final decoration

Method of preparation

  1. I put the vegetables through the small grater
  2. I then mixed all the ingredients and formed small round meatballs
  3. I put the meatballs in the fridge for 10 minutes (they keep their shape better)
  4. I selected the Pre Heat program of the fryer, which is set at a temperature of 205 degrees Celsius and a heating time of 5 minutes.
  5. I took the meatballs out of the fridge and placed them in the hot air fryer pan. Here you can use a spray with olive or avocado oil, or you can use a silicone brush to grease the meatballs on top.
  6. I set the fryer with hot air at a temperature of 205 degrees for 8 minutes.
  7. After 4 minutes of baking I took out the tub and turned the meatballs, at which point you can give them a puff of oil spray again. At this point I greased the meatballs with a mix of sweet-chilli sauce and barbeque sauce. Put the tub in the fryer, which will continue its program for the final minutes
  8. I took out the meatballs and garnished them with a little green onion and finely chopped colored peppers

  1. ? Tips:
    You can prepare a red sauce in the pan, quickly, while the meatballs are cooking as follows: cut a small onion, put it in a little olive oil, add the tomato juice, salt, pepper and a bay leaf (and a few -two of finely chopped garlic) and let it boil. When the meatballs are done, add as many as you want in this pan, stirring so that the meatballs take over the whole surface of the sauce, and after 2-3 minutes turn off the heat. At this moment you have a delicious dish of marinated meatballs, as our grandmothers called it

The recipe is easy to prepare and in about half an hour the meatballs are ready