I wanted to change the taste of the meatballs always prepared with garlic, they came out very tasty.
- 500 gr minced pork
- 500gr minced meat
- 1 red pepper
- 1 large onion
- 1 link green onion
- 1 link green parsley
- 1 teaspoon green thyme
- sesame seeds
- 1 tip baking soda
- lemon juice
Preparation time: less than 60 minutes
RECIPE PREPARATION Meatballs with greens:
Finely chop the greens and onions and mix with the minced meat, salt and pepper.
Mix well, at the end put the baking soda quenched with lemon juice.
It is formed from the composition of balls that are fried in hot oil.
For diversity, I gave half of the meatballs to sesame and then fried them.
Remove on a paper napkin that will absorb excess oil.
the baking soda quenched with lemon juice will bind the composition and the meatballs will be fluffier.
only from mistakes you learn, peppers, onions and greens had to be given through the mincer or crushed with the robot, the composition would have been more homogeneous.
Very fine meatballs
Remember the composition that remained in the sieve, after I strained
the consumer? Well, I don't have a dog, I never throw it away. (There are 2 chicken breasts there, vegetables and greens, egg whites.) Usually, I use this "lid" left as collateral damage to croquette chicken soup, meatballs with sour cream (precisely because they are so fine to taste) or fillings for foie gras pies.
For example: yesterday I added crushed garlic, dill and green parsley, 2 eggs and a handful of breadcrumbs to tie the whole business. I made meatballs made only from flour and baked them in the oven, with an idea of brushed oil on each one (if you have an oil spray, so much the better)
you will see from the pictures that they are not greasy and differ very much from those fried in an oil bath. But the taste makes all the difference: I'm so fiiiiiiine and still. meatballs!
From the half of the composition I used, 25 meatballs came out. What I managed to save, ended up in an olive sauce, destined for the pork marinated meatballs (sorry for them - they deserved a more varied sauce - but that was one of the requirements, so.)
I advise you to have a white sauce with minimal additions - so that the subtle taste of the chittens is not covered by laurel and others.
- 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 oiled hands 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 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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Although I've made fasting meatballs, here, here and here, I liked these EVEN MORE although I haven't changed much, I just omitted some ingredients, so I needed even fewer and I missed the step with the pasta kept cold. I prepared and fried immediately after.
Good and cold and warm, excellent in diversifying the fasting menu.
Ingredients Fasting meatballs
- 800 g boiled yolks (you can use another type of mushrooms but I recommend boiled, it binds the composition much better)
- 2 boiled potatoes in shell, large
- 3 cloves of garlic
- a red onion
- 4 tablespoons white flour
- optional green & # 8211 I did not put
- frying oil
Preparation Fasting meatballs
Pass through the mincer the boiled, well drained mushrooms, onion, garlic and peeled potato.
Put 4 tablespoons of flour in the obtained paste and match the taste of salt and pepper. Knead well with your hand. You need to get a good modeling mix.
Prepare a bowl of white flour.
Take heaps of walnuts from the composition and roll them in flour.
Beat well between the palms to get rid of the excess flour and then round the edges.
Fry the meatballs in hot oil over medium heat.
- Tip: just put a meatball and let it see how it behaves when fried, when you turn it. If it dissolves, add more flour to the composition.
It takes an idea longer than meatballs. Rotate them when lightly browned.
Take them out in a bowl in which you put the napkins and put them on top, to absorb the oil.
Fried meatballs with greens
I was craving fried meatballs for a long time, so I had the courage to start preparing them before the heat wave came over us again. But instead of making many, many meatballs, small and delicate, to stick in the toothpicks for a buffet, I prepared some meatballs, the version with a lot of greenery, to still feel like it's summer. They turned out very good, but with a major flaw: the number of calories :(. Which reminded me and strengthened an older belief, namely that Romanian food is much heavier than others.
Derived as a name from the Turkish & # 8220kofta & # 8221, our meatballs differ from the Arabian smiles, by using pork, but also other ingredients (such as bread or potatoes). A recipe for kofta (chicken, with yogurt and mint sauce) can be found, for example, HERE.
I must also tell you that, from the quantities below, I got 30 meatballs.
& # 8211 minced meat mixture 800 g
& # 8211 bread 4 slices (100 g)
& # 8211 eggs 2 pcs. large or 3 pcs. sMALL
& # 8211 onion 1 pc. large (145 g)
& # 8211 garlic 5 puppies (18 g)
& # 8211 dill 2 small ties
& # 8211 parsley 2 small bundles
& # 8211 flour 100 g
& # 8211 oil for frying
& # 8211 salt, pepper
Cut the onion very finely and pass the garlic through the press. If you have it at hand, use the blender of a blender, because it chops much faster and much smaller! Put the meat in a bowl, along with the chopped onion and garlic, the slices of bread soaked in water and well drained, salt, ground pepper and eggs (two or three, depending on the size of the eggs). Mix very, very well. Finely chop the greens (cleaned and washed, obviously) and add it to the composition. Homogenize once again. Put the flour in a flat plate. Form from the composition, with wet hands, balls and pass them through flour. Heat the oil in a pan and, on the right heat, fry the meatballs on all sides. Remove them on a plate lined with a paper napkin (to absorb excess fat).
Meatballs of this type are, according to my taste, better warm, but I have also seen people who prefer them cold. As for the garnish, you have a choice: from the healthy version like lettuce to the intermediate version like mashed potatoes and ending with & # 8220the heavy stuff & # 8221 like french fries and mustard. Eventually, try some silhouette-friendly French fries (that is, with fewer calories)!