We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Wash the chicken breast, cut it into small cubes or put it through the mincer, put the carrot on a small grater, cut the onion into small pieces, cut the marjoram and parsley very finely.
We mix them all in a bowl, then we put the egg yolk, the bread soaked in milk, on which we twist the rice well and a pinch of salt.
After we have mixed them all, we put a pot of water on the fire and let it boil, then we put it aside and we put the meatballs formed with a wet hand.
Carefully put them in the pot and let them boil for about 15-20 minutes.
Serve with tomato sauce or plain.
Andutu popped 6 times, I hope my prince will recover and start popping again as before :)
30 g butter,
30 g flour (2 tablespoons),
500 ml of milk,
100 g grated Telemea cheese, Parmesan cheese or any favorite cheese,
Melt the butter in a bowl over low heat.
When it has melted, add the flour gradually, stirring continuously for 1 minute, without lumps.
Stainless steel pan with thick bottom
We recommend for this recipe to use a stainless steel pan, in which you can mix as much as you want, without fear of spoiling something. It is good to choose one with a thicker bottom and a solid tail. Here is our choice, from emag.ro, at an unbeatable price.
Add a glass of milk, mix until the contents are homogeneous. Gradually add milk until done, stirring constantly. Let it simmer for 10 minutes.
Gradually add the cheese, without stopping to mix. Add salt (pay attention to salted cheese) and pepper.
Tomato sauce for meatballs, find out what recipe you can try
Tomato sauce for meatballs
Broth sauce is a sweet and sour sauce, it is generally used over mashed potatoes (with meatballs, beef, etc.).
It is so tasty that you feel like eating it empty with bread.
Ingredients tomato sauce for meatballs
- 1 tablespoon flour
- 250 ml broth
- 200 ml of milk
- 2 tablespoons sour cream
- 1 tablespoon sugar
- 1/2 teaspoon salt
Method of preparation
Put the flour in a smaller carat and put oil over it, so that it covers all the flour (the composition is more liquid), leave it on the fire for 2-3 seconds, then put the broth and let it boil with the flour for 2-3 minutes.
Add the milk and cream, leave a little and the sauce is ready.
Serve hot or cold.
ingredients Flour in oil Broth over flour Milk over broth Broth sauce with sour cream Tomato sauce Mashed potatoes with meatballs and tomato sauce Tomato sauce with mashed potatoes and meatballs
Method of preparation Meatballs with tomato sauce
Mix the oil with the flour in a saucepan, then put them on the fire. At the first boil, when the composition makes balloons, remove from the heat and add all the broth and sugar. Put the pan on the fire again and let it boil a little, until it starts to thicken. Add the meatballs and let them boil for a few more minutes with the sauce.
You can serve meatballs with cous-cous, mashed potatoes, mashed potatoes or rice, etc.
Try this video recipe too
Pumpkin meatballs in tomato sauce
Peel a squash, grate it and sprinkle with salt, then place in a colander and set aside for 10 minutes.
Finely chop the onion, cut the ham into cubes, chop the parsley, grind the garlic.
Add the well drained zucchini, add the breadcrumbs, cheese, eggs, spices to taste and mix well. Leave it in the fridge for 10 minutes, then fry them in hot oil, on both sides.
We take them out on an absorbent napkin.
Heat the onion sauce in the heated oil, add the grated carrot, 2 tablespoons of water and leave for 1 minute on the fire, add the finely chopped tomatoes or blender.
Match with spices to taste, chopped basil leaves and simmer over medium heat, add the meatballs, crushed garlic and leave for another 6 minutes on the fire.
To obtain a fine-looking mustard sauce, it will be made on a bain-marie, not on a direct flame.
In a saucepan (choose depending on the dish to be used for the sauce) with water that will already boil, place a glass bowl that will not touch the bottom of the water, but only the steam to act.
Put it in the bowl on the bain-marie butter melted it, stirring gently all the time with a whisk.
When the butter has reached the melting point, add the rest of the ingredients (but don't forget to mix all the time to avoid cutting the butter), mustard, lemon juice, sugar, soy sauce (optional) and salt. to taste.
Everything will mix vigorously, until complete homogenization and obtaining one sos fluid of the consistency of a thinner sour cream.
When the bowl is set aside on the bain-marie, add it whole or slightly crushed allspice berries (or pickled capers) to spread the flavor in the sauce.
In a bowl transfer the mustard sauce and serve.
Candy in a calendar box
Chocolate fruit bouquet
Box of 4 chocolate hearts
Mustard sauce will be served with fish in the garage or in the oven (in aluminum foil) either as an example: trout salmon, salmon, etc ..
Ingredients for meatballs marinated in tomato sauce
- 1 kilogram of minced meat mixture (tip: go to the butcher and ask to mince your meat 700 grams of pork, 300 grams of beef)
- a whole egg
- 2 finely chopped red onions
- 3-4 bay leaves
- a bunch of fresh, finely chopped parsley
- 4-5 strands of dried thyme
- a teaspoon of dried basil or a few fresh leaves
- salt, pepper, paprika, to taste
- 8 garlic cloves given by grater or press
- 500 grams of tomato sauce (as concentrated as possible, as natural as possible)
- 100 grams of flour
- 100 ml of sunflower oil
- a tablespoon of powdered sugar (I forgot to add it, but I recommend that you do not make me like sugar regulates the acidity of tomato sauce, which is important to remember, especially if you have problems with gastritis)
CHIFTELUTE IN SOS TOMATO
These meatballs are another variant of marinated meatballs, recipe published on the blog earlier.
The difference is that this time the meatballs are not fried and the sauce is made a little differently.
400 g beef (or chicken or mixture)
about 700 ml of tomato puree (thicker tomato juice)
Mix the minced meat with finely chopped onion, grated carrot on a large grater,
finely chopped parsley, egg, breadcrumbs, salt, garlic.
We model suitable round meatballs (not too big, so as not to boil hard).
Heat finely chopped green onions in 2 lbs of oil, then add the tomato juice and about 200 ml of hot water (preferably),
salt, sugar, thyme and bring to a boil.
When the sauce starts to boil, add the meatballs (so raw) and let them boil for about 40-50 minutes.
(to check if they are cooked, I took out a meatball on a plate and tried it).
Meatballs with ricotta in tomato sauce with fennel
I saw one evening, but unfortunately not completely on a culinary show, an uncle cook making meatballs with ricotta cheese.
Unfortunately, I didn't see the complete recipe, I only remembered from everything that was on the show, that being with cheese, it's good to have the meatballs cooked in sauce and not fried because the cheese would melt and something we don't want would come out. I created the recipe in my style, Chiftelute with ricotta in tomato sauce, with the flavors that I like and I recommend this dish because it is very tasty.
750 gr minced meat (beef + pork)
10 cm finely chopped fennel
cumin seeds and ground
half a vanilla bean
I put in a pan over low heat the finely chopped fennel with the garlic, a little oil, turmeric, cumin, cardamom, chilly, vanilla pods and I let them cook lightly.
I then added the tomato puree and water and let the sauce boil slightly.
In a bowl I put the minced meat, ricotta, eggs, breadcrumbs, garlic, spices, I kneaded well by hand and when the sauce started to boil, I turned the heat very low and added the meatballs one by one, without stirring for not to break them.
I let the meatball sauce boil for about 30 minutes, then I turned off the heat and seasoned with dried oregano and a little sugar.
Although I'm not at all fond of tomatoes, tomato sauce or any tomato derivative in my food, I really liked this dish.
Soutzoukakia & # 8211 recipe for Greek meatballs with tomato sauce & # 8211 recipe for small oval meatballs, which are easier to make than pronounced, dressed in aromatic and delicious tomato sauce. They are soft, fluffy and tender to melt in your mouth.
This recipe arrived in Greece in the early 20th century and was soon adopted as a traditional recipe. The recipe has its origins in Turkey (Izmir) & # 8211 for this reason it is also called Soutzoukakia Smyrna. The secret ingredient of these meatballs is the ground cumin that brings a special flavor to the meat, but also to the sauce.
These Greek meatballs are not dry, whether they are fried in oil or baked in the oven, and this is due to the bread soaked in water that is put in the minced meat.
The sauce is thick and fragrant. I used canned tomato pulp, which I also passed broth, but in summer take advantage of the taste of ripe tomatoes in the garden and use only their pulp.
An important thing is the spices used, but also the red wine.
I think you chose to read recipe for soutzoukakia - greek meatballs in tomato sauce & # 8211 because you like meatballs, so I leave you with inspiration for other meatball recipes you can read if you click here.
If you like recipes from Greek cuisine, then you can be inspired by the collection we have prepared by clicking here.
Fortunately, I managed to eat these meatballs right in Greece.
Our first vacation in Greece was a boat trip to the Dodecanese islands. We left Kos by boat with our friends, and you can see the route they chose in the picture at the end of the recipe. I leave you other pictures from this holiday. We were beginners in this kind of holiday, but it seemed to me the most beautiful experience, the way you get to see beautiful places, where other boats do not reach. I liked Patmos the most and I recommend you to come here too.
Returning to the recipe, I leave you with the list of ingredients and how to prepare it soutzoukakia & # 8211 chiftelute grecesti.
500 g minced beef (or beef mixture with pork)
2 slices of baguette (1 slice of bagel)
1/2 teaspoon ground cumin
1/4 teaspoon powder
400 ml mashed tomato pulp
1/2 teaspoon powdered cumin
1/4 teaspoon cinnamon powder
1 tablespoon sugar & # 8211 optional
I started to prepare soutzoukakia - Greek meatballs & # 8211 by mixing the meat with slices of bread soaked in white wine (I squeezed them a little before putting them in the meat), an egg, crushed garlic, 1 tablespoon olive oil, salt, pepper, a little chopped green parsley, apron and cumin powder. I mixed the composition until it was homogenous, then I modeled the meatballs in cylindrical shape (about 5 m long) with my hands soaked in water. They can also have a slightly oval shape, like a rugby ball.
I fried them in hot oil, over low-medium heat, without cooking them completely.
Separately I hardened the onion in 2 tablespoons of oil, then I added mashed tomato pulp, broth, crushed garlic, salt, pepper, cumin powder, apron and left on low heat for a few minutes.
I added the red wine to the sauce and mixed. I tasted to see if the sauce tasted sour. This would negatively influence the final taste and is due to the acidity of the tomatoes and wine.
If it tastes sour, add sugar. From 1 teaspoon to 1 tablespoon, until you get good taste.
I put the fried meatballs in the sauce and boiled them for about 15 minutes on low-medium heat, until the sauce started to thicken.
I ate Greek meatballs in flavored tomato sauce, with a rice garnish.
In Greece I saw in taverns that soutzoukakia it is eaten with only boiled rice, but my child prefers mashed potatoes or natural potatoes, but if you are a fan of french fries you can also try such a garnish.
These Greek meatballs in tomato sauce they are extremely tasty and easy to make. It's worth a try.
I invite you to follow me on the channel YouTube. Don't forget to click on the bell to be notified when I post a new recipe.
I also invite you to the group I cook with friends - Tasty recipes.