Traditional recipes

Marinated meatballs

Marinated meatballs


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although ubiquitous :))), I don't have pictures, I don't feel like writing, I still post a recipe ..poor and that in photos, (I don't even have the final picture:
"marinated meatballs" for some means meatballs with sauce, tomatoes or tomato paste .. for me .. what I will post ..
I really don't know what it's like ...

  • small, round meatballs, prepared according to the recipe you like the most (I made them with pork with chicken breast, interesting mixture :))
  • mayonnaise (approx. 6 = 700gr)
  • 7-8 starts
  • vinegar
  • sugar
  • salt
  • Bay leaves
  • peppercorns

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Marinated meatballs:

cut the julienned onion

In a larger saucepan put boiling water with salt, sugar, vinegar, bay leaves and pepper (I can not tell you the quantities .. I always do it to taste .. a sweet and sour taste)

when it boils, add the onion and cook for about 15-20 minutes

drain in a sieve and when cooled mix with mayonnaise

in a bowl put a row of meatballs (leave some space between them), one of mayonnaise

about two rows in each bowl

turn off mayonnaise for decoration

It's one of our favorite holiday recipes



Marinated meatballs recipe

Necessary ingredients:

  • 1 kg of minced meat. I used beef-pork mixture.
  • 2 eggs
  • 3 slices of dry bread
  • a clove of garlic
  • 6 onions
  • 300 - 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.

I wish you good luck and happy holidays!


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

The best marinated meatballs and two different dinners

When I was little we only ate meatballs made of chicken, never pork or beef. When I was growing up, I actually discovered why I didn't do it: splints and fat.
For the last 5 years I have tried several meatball recipes until I came to the & # 8216perfect & # 8217 ones for me which seem to be & # 8216perfectly delicious & # 8217 as my husband told me the first night, eating with both hands .

Beef muscles
Pork muscles (remove any threads or fat that is still slipping)
2 eggs
A little chopped parsley
2 cloves crushed garlic
A red onion (grated)
Salt and pepper to taste

Mix all the ingredients well and leave them in the fridge for at least an hour to blend the flavors better.

Then I make small balls and give some of them crispy breadcrumbs (I really like them crispy) and for children and husband I give them with flour mixed with semolina (they are delicious and tender, even Achim ate).

Bowl with crispy breadcrumbs and bowl with flour and semolina

I fry them in a hot oil and take them out in a bowl with a napkin to absorb well. I keep some of them like this and some of them make the best marinated meatballs.

A box of mashed potatoes
A box of tomato sauce with chopped tomatoes
A clove of garlic (finely chopped but with 2 crushed puppies finished)
2 tablespoons oil
A bay leaf
Hot water
A spoonful of flour

Tomato juice with pieces and tomato puree

Put the garlic in a hot oil and then add the can of tomato juice with the tomato pieces in the pot and a cup of hot water. Meanwhile, mix the tomato puree very well with a cup of hot water and a tablespoon of flour so as not to make lumps. Then I add it lightly in the pot, mixing well. I also add bay leaf, salt and pepper.

I added tomato juice with pieces and hot water

Tomato puree with flour and hot water

Bring to the boil and add the meatballs. I leave it for another 10 minutes and after I put out the fire I put the last two crushed puppies.
How do we eat these wonderful meatballs?


Ingredients Simple and fluffy meatballs - a traditional recipe

  • 500 grams of minced pork (I chopped a piece of skimmed pork meat at home)
  • 80 grams of bread (2 slices of bagel) soaked in water and well squeezed
  • 1 whole egg
  • 50 grams of shallot / red onion or regular onion, finely chopped
  • 1 bunch of chopped green parsley
  • 2-3 cloves of crushed garlic (depending on the size, but also on how much garlic you like)
  • 1 teaspoon grated salt
  • ½ teaspoon of pepper
  • 1-2 tablespoons flour or fine breadcrumbs
  • vegetable oil (sunflower, rapeseed, etc.) for frying
  • 1 teaspoon paprika (optional)
  • ¼ teaspoon nutmeg (optional)
  • 1 teaspoon dried thyme (optional)

Preparation composition Simple and fluffy meatballs

1. The preparation is very simple: the first 8 ingredients on the list above are all placed in a large bowl, they are the ones needed for the composition of the meatballs. That is, all the ingredients, except flour or breadcrumbs for rolling meatballs, oil and the optional ones, if you do not want to add them.

A clarification: if you want, you can cook the onion for a few minutes in a saucepan with 1 teaspoon of oil. To tell you the truth, for years I have given up doing this. The meatballs come out very good with raw onions, provided they are finely chopped.

As you can see in the picture below, I also added paprika, without which there is almost no food in my area, nutmeg, whose scent we adore and a drop of dried thyme. But, I repeat, it is everyone's choice whether or not to put these spices in the composition for meatballs.

What kind of meat do we use for meatballs?

As for the meat used, this time I used pork leg, which I chopped at home. You can also use beef mixed with fatter pork. You can also use chicken (thighs), for a lighter caloric variant. The idea is that it is good to use a meat that is suitable for fat, not very lean. We don't want to get the meatballs dry, but we don't want the fat to flow from them during cooking.

2. Knead all the ingredients in the bowl well and get the meatball composition. Tip: to perfectly appreciate the seasoning, fry a small amount of composition (as much as a hazelnut) and taste it. If, after tasting this tiny meatball, you think you need more salt and pepper, adjust the taste as you like.

Modeling meatballs

1. With wet hands, break small lumps (as equal as possible) from the well-mixed meatball composition. We roll them between the palms, shaping them into balls. The size I give is about the size of a ping pong ball (4-5 cm in diameter). Depending on your preference, you can make them smaller or larger. You can also flatten them slightly.

2. Prepare the flour or breadcrumbs to be at hand. We roll the meatballs shaped with flour or breadcrumbs.

3. This is what modeled meatballs look like. They are on the left before and on the right after they have been rolled in flour and then shaken off the excess flour. Flour or breadcrumbs will help the meatballs quickly form a crust on the surface, keeping them juicy inside.

How to fry or bake meatballs

In recent years, there has been a tendency to anathematize certain dishes but also certain culinary processes. One of these is frying. I do not miss any opportunity to reaffirm that there is nothing wrong with frying, if done correctly, at a high temperature. I recommend to all those who are afraid of fried foods to remember that they have an important place in some of the diets that are considered the healthiest in the world.

In the oven

1. The main advantage of baked meatballs is that you will eliminate 74 calories / serving. At 100 grams of meatballs, the recommended portion, they will have 130 calories.

So, if you want to bake these meatballs in the oven, make sure you use a fatty meat for the composition of the meatballs. That's so you don't end up with hard, dry balls. Once you have shaped them as shown above, place them in an oven tray lined with baking paper. Leave 3-4 cm. between them, so that the hot air in the oven can circulate. After sprinkling them with 1-2 tablespoons of oil, bake the meatballs in a preheated oven at 210 ° C static or 200 ° C ventilated for 20 minutes, until golden brown.

In the frying pan

2. I think you've all already realized that I prefer to fry meatballs. Prepared this way, they taste better and have a crispier crust. The interior always remains juicy and fragile. In a pan or saucepan well heated over medium-high heat, pour vegetable oil about two fingers and heat well. The ideal temperature for frying is around 170-180 ° C. In the absence of a special thermometer, you can approximate if the oil is well heated by putting the tail of a wooden spoon in the pan. If playful air bubbles form around it immediately, you can also fry the meatballs, one at a time, without squeezing them in the pan.

3. If the oil is hot, it will sizzle when we add the meatballs. They will cook quickly, practically in just 3-4 minutes, during which time we will turn them on all sides with a fork.

It's easy to appreciate: less than 5 minutes in the pan or 20 minutes in the oven, which do you think are fluffier and younger?

4. Necessarily, after frying but also after baking in the oven, the meatballs are removed on absorbent paper, in order to drain the excess fat. Thus, the crust on the surface will remain reddish and dry, not greasy at all.

Serving Simple and fluffy meatballs - a traditional recipe

The meatballs are served hot, with different sauces, salads or side dishes, as a main course, or cold, as an appetizer, along with other assorted appetizers. Great appetite!


Mushroom meatballs

1. Peel the mushrooms, wash, chop and mix with the greens.
2. Peel a squash, grate it and chop it finely.
3. In a bowl, mix the mushrooms, greens, chopped onion, breadcrumbs, salt and ground pepper. Form the meatballs, pass through another layer of breadcrumbs and then fry.
4. Separately, in a saucepan, put the margarine to melt and quench with flour and lukewarm milk. Stir gently until it reaches the consistency of a ciulamale. After boiling, add the dill and crushed garlic and season with salt and pepper to taste. The meatballs are served with white sauce.

5 / 5 - 1 Review (s)

Marinated meatballs

Lean pork or, if it is fatter mixed with veal or chicken breast, it is passed twice through the mincer, together with the bagel, soaked only for a second in cold water and well squeezed, with finely chopped onion and cook, one minute, with 2 tablespoons of oil and finely chopped garlic. To the mince add the raw egg, 1/2 teaspoon of fine salt, a sharp tip with pepper, a teaspoon of dill or finely chopped parsley and mix well.

Take a teaspoon of the composition, place it on a nylon sheet, sprinkle it with a teaspoon of flour, pass it well through the flour and give it a round ball shape. It is placed next to each other, on the nylon sheet there are 14-15 pieces.

Grease well with 2 tablespoons of oil, a 1 1/2 l pan, place the uncooked meatballs (balls) next to each other, which are then sprinkled well with 3 tablespoons of oil and put in the oven uncovered, 30-40 minutes, over medium heat, so as not to burn and brown a little on the surface.

After that, the tomato juice is diluted to be suitable for sour and pour over the meatballs to cover them. The meatballs rise a little with the tip of the knife to detach from the pan and for the sauce to enter under them. In the sauce add a bay leaf, a knife tip with allspice, dill or finely chopped parsley and salt to taste.

Leave it in the oven for 15 minutes, to form the sauce and to raise the oil. Serve hot with mashed potatoes.


Marinated meatballs

Lean pork or, if it is fatter mixed with veal or chicken breast, it is passed twice through the mincer, together with the bagel, soaked only for a second in cold water and well squeezed, with finely chopped onion and cook, one minute, with 2 tablespoons of oil and finely chopped garlic. To the mince add the raw egg, 1/2 teaspoon of fine salt, a sharp tip with pepper, a teaspoon of dill or finely chopped parsley and mix well.

Take one teaspoon of the composition, place it on a nylon sheet, sprinkle it with a teaspoon of flour, pass it well through the flour and give it a round ball shape. It is placed next to each other, on the nylon sheet there are 14-15 pieces.

Grease well with 2 tablespoons of oil, a 1 1/2 l pan, place the uncooked meatballs (balls) next to each other, which are then sprinkled well with 3 tablespoons of oil and put in the oven uncovered, 30-40 minutes, over medium heat, so as not to burn and brown a little on the surface.

After that, the tomato juice is diluted to be suitable for sour and pour over the meatballs to cover them. The meatballs rise a little with the tip of the knife to detach from the pan and for the sauce to enter under them. In the sauce add a bay leaf, a knife tip with allspice, dill or finely chopped parsley and salt to taste.

Leave it in the oven for 15 minutes, to form the sauce and to raise the oil. Serve hot with mashed potatoes.


Marinated meatballs

Lean pork or, if it is fatter mixed with veal or chicken breast, it is passed twice through the mincer, together with the bagel, soaked only for a second in cold water and well squeezed, with finely chopped onion and cook, one minute, with 2 tablespoons of oil and finely chopped garlic. To the mince add the raw egg, 1/2 teaspoon of fine salt, a sharp tip with pepper, a teaspoon of dill or finely chopped parsley and mix well.

Take a teaspoon of the composition, place it on a nylon sheet, sprinkle it with a teaspoon of flour, pass it well through the flour and give it a round ball shape. It is placed next to each other, on the nylon sheet there are 14-15 pieces.

Grease well with 2 tablespoons of oil, a 1 1/2 l pan, place the uncooked meatballs (balls) next to each other, which are then sprinkled well with 3 tablespoons of oil and put in the oven uncovered, 30-40 minutes, over medium heat, so as not to burn and brown a little on the surface.

After that, the tomato juice is diluted to be suitable for sour and pour over the meatballs to cover them. The meatballs rise a little with the tip of the knife to detach from the pan and for the sauce to enter under them. In the sauce add a bay leaf, a knife tip with allspice, dill or finely chopped parsley and salt to taste.

Leave it in the oven for 15 minutes, to form the sauce and to raise the oil. Serve hot with mashed potatoes.



Comments:

  1. Brendis

    It doesn't come close to me. Are there other variants?

  2. Louis

    In my opinion you are wrong. Enter we'll discuss. Write to me in PM, we'll talk.

  3. Constantine Dwyne

    Of course. It happens.

  4. Arashiktilar

    It is a pity, that now I can not express - it is very occupied. I will be released - I will necessarily express the opinion.

  5. Tygohn

    You are absolutely right. In it something is also thought good, agree with you.



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