We clean the onion and put it on the grater with small eyes. We clean and grind the garlic. We wash the parsley and green dill, remove the tails and chop it finely. We pass the bread under water, then we squeeze it very well between our hands.
In a bowl put the minced meat, onion, garlic, breadcrumbs and greens. Mix with a wooden spoon, season with salt and pepper to taste. Add the thyme, the egg and incorporate them well. Put the cheese on the small grater and sprinkle a little breadcrumbs over it.
We moisten our hands with water, break the pieces of the meat composition and form the meatballs. We pass them through the cheese and breadcrumbs mixture and place them on a tray, which we first grease with margarine and put baking paper.
We wet our hands when we form each meatball to hold the cheese well. Put the tray in the hot oven, at a suitable temperature, and after 20 minutes turn them over. Let them brown on the other side, take the tray out of the oven when they are well done and leave them to cool a bit.
Have a good appetite!
Turkey and beef meatballs in baked cheese crust - Recipes
TURKEY FIGURES MARINATED WITH HORIA VARLAN
Marinated turkey meatballs
According to a recipe by Horia Vârlan.
This recipe is inspired by the one published in Horia Vârlan's book - Our dishes. Spring recipes - which I received from Librarie.net. It is a very useful cookbook for any amateur chef (and not only), with excellent ideas for everyday meals: snacks, salads, soups / broths / borscht, basic dishes, sweets.
Have you ever made breaded veal liver, spinach borscht, rice dumplings in stevia leaves or pancakes with urda and dill? You can order the book here.
INGREDIENTS for buns
- 300 gr boneless turkey breast
- 2 slices of bagel without shell
- a small onion
- an egg
Ingredients for the top
- 300 ml tomato juice
- dry cloth
- sweet Boya
- a clove of garlic
- 2 bay leaves
WORK PLAN marinated turkey meatballs
- chop the turkey, dill and onion
- soak the bagel slices in water, then squeeze them well
- we mixed the turkey meat, with the onion, with the dill, with the bread and with the egg. Season with salt.
- we shape the meatballs and put them in flour
- fry the meatballs in oil, then take them out on a napkin to absorb the oil. We put them on a plate.
- put on the fire the tomato juice together with the dried celery, paprika, salt, crushed garlic and bay leaves. Bring to the boil, then add the meatballs. Let it simmer for another 10 minutes.
- good appetite for marinated turkey meatballs.
Rocsy Ciobanu My name is Roxana and I am a Sagittarius, having a passion for cooking. As a child, I used to sit next to my mother and my aunts when they were preparing something and I followed them very carefully. As the years went by, I started to put my hands among the dishes, ingredients and cook simple food, so for a start. Then slowly, slowly I started with more complicated and delicious things, at least I think so. I like to prepare almost anything, but I have a great affinity for sweets. I am a simple girl, I like to experiment, to complete what I set out to do, but especially I like to pamper my loved ones. I placed the first culinary posts on the pages of the Bucataras.ro site. It is and will remain my favorite site where I made my dear friends, I found the most wonderful recipes and always, in that place, you find your smile and good mood. View my full profile
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 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)!
Bone marrow extracted from beef bones, bread & # 8217
The well-prepared marrows are real culinary delicacies that are served in the big restaurants and add consistently to the price. Being quite rare by gallantry, chefs prefer to make a sauce from the marrow and serve it to the steaks prepared on the tray, in the oven. Only on anniversaries, weddings and baptisms, the great chefs are thinking to introduce in the consistent aperitif and 2 & # 8220guguloaie & # 8221 from the brain, much less from the marrow, which in fact, almost doubles the price of the aperitif.
Not available to everyone! I once tried to get bone marrow out of pig bones when my parents cut the animal raised in the yard for Christmas, using a long-beaked patent. Bone marrow longer than a finger I couldn't pull out. It is also difficult for the butcher to extract from the big bones, using some special pliers (at least that's how I saw it as a child, at the slaughterhouse in the city, when my father sent me, to arrange with the butcher to take the package ready with entrails, brain and marrow) especially from the longest bones, beef / bull, to get the marrow out as long as possible. Rarely are bones broken to remove the marrow, so as not to remain & # 8220tapligi & # 8221 through the marrow.
How is the supply made? With an arrangement (a smile / a joke, a beautiful word plus a wish and a snowdrop work wonders), I manage to get, by special order, from the girls from the butcher shop directly to the slaughterhouse, 1-2 times a year, each time a portion of about 1.5 Kg of marrow. I make the packages I put in the freezer and I only process them at the children's request and / or on birthdays.
Ingredients needed in the recipe: beef marrow, wheat flour, chicken eggs, smoked cheese, turmeric, coarse salt, peppercorns, sunflower oil.
The marrow is cleaned of skin marks, using the tip of a sharp knife and / or fingernails. Wash under running cold water and drain in a sieve.
The marrows are boiled for 3-4 minutes in boiling water in which coarse salt has been added.
While the marrows are roasting, prepare, in separate bowls / plates, the ingredients for the marrow breads & # 8211 wheat flour plus coarse salt (you can also add rosemary, finely chopped), eggs plus coarse salt and peppercorns. , freshly ground, breadcrumbs plus smoked cheese, put on a large grater.
The scalded marrows are removed on a plate, using a foamer. Allow to cool.
The marrows, made into rolls, are given one by one, by ingredients, in the order: flour, beaten egg, breadcrumbs, beaten egg.
It is not mandatory ! After the breadcrumbs, it may not be served again through the egg, if you want a more consistent crust of breadcrumbs and smoked, melted cheese. Giving the marrow through the egg, in the end, the crust will be mostly made of egg (like a fluffy omelette).
The marrows rolled through the ingredients for the breads are fried in sunflower oil, well heated, at the right heat.
The fried rolls, made of marrow, are removed on absorbent paper to remove excess fat and placed in a heat-resistant dish with a lid to keep them warm.
How do we serve bread marrow & # 8217? Breadcrumbs are served with vegetable pots or eggplant food or any other vegetable garnish pan-fried in butter / olive oil or steamed or grilled.
Even if nutritionists could turn up their noses, a little scared of so much frying, served with french fries, breadcrumbs & # 8217 are a real delicacy. Professional gourmets know why.
For the culinary joy of those for whom serving food is a real cult! A mujdei of dried garlic, green garlic and yogurt can be the icing on the cake of this dish. With this mujdei served on the marrow and the nutritionists recovered from the scare.
A glass of white, dry, cold wine goes great with this dish.
Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! We must satisfy our culinary cravings whenever we have the opportunity (so that we can sleep peacefully, at night), without excess at the table (especially in the evening), combining the ingredient full of calories, from the preparation, with vegetables and joining a glass of strength or a glass of wine.
Beef meatballs with tomato sauce
- 500 g minced beef
- 100 g of bread soaked in milk
- 1 tablespoon hot pepper paste
- a can of tomatoes of 500 g
How to prepare beef meatballs with tomato sauce:
Mix the bread already soaked in milk and the beef with the beaten egg and the chopped garlic. Add salt, pepper and parsley to the filling, then mix well and form small balls, which you fry in a pan with a little hot oil.
Place the meatballs on a plate on which you have previously spread some paper towels, with the role of absorbing the excess oil. Meanwhile, prepare the tomato sauce. Finely chop the onion, put it to harden, and when it turns golden, add the tomatoes, pepper paste, a little water, sugar, pepper, salt and bay leaves and leave everything on low heat until you get a homogeneous paste. Place the meatballs on plates, pour a little sauce over them and serve with a vegetable garnish.
Place the minced meat in a larger bowl, over which the egg is added. Peel the potatoes and carrots, grate them and add them to the meat. Finely chop the onion, garlic and parsley and add them to the bowl. Add a healthy pinch of salt and a pinch of pepper. Don't skimp on salt, because you have to compensate a little for the relatively sweet taste of the carrot.
The composition mixes very well.
The cheese is cut into cubes with a side of 7-8 millimeters. Do not cut them too big, because if you have too much cheese, the meatballs will fall apart and the cheese will melt.
The meatballs are formed like balls the size of a large walnut, with a cheese cube in the middle of the ball. The meatballs must be tightened well, otherwise the cheese will drain and the meatballs will fall apart. Use a bowl of cold water in which you wet your hand when forming and squeezing the meatballs.
The meatballs can be fried in a pan in hot oil, if they are rolled a little in flour beforehand.
But I preferred to put them in the oven. Place baking paper on a tray and place the meatballs on it. Thus, even if it takes longer in the oven to cook, the excess fat in the meatballs is removed, and do not use frying at all. So, you will eat healthier. In the oven, the meatballs will have a crispier crust, due to the elimination of fat from the meat.
Meatballs filled with cheese are put in the preheated oven at 180 degrees, about 40-45 minutes. When they are well browned, they are ready. Remove, leave to cool, then serve.
Being eager for some quickly prepared vegetables, we served them with Mexican vegetables pan-fried in 3 tablespoons of olive oil and a slice of butter, to which we added 4 cherry tomatoes cut in half, salt, pepper and a few fresh thyme leaves.
Meatballs stuffed with cheese can be served cold, on plates, along with other appetizers.
It can be served hot, with a garnish of potatoes, puree, vegetables, rice, beans, etc
Baked turkey meatballs
1 kg minced turkey meat, 1 small onion, 7-8 cloves of garlic, 1 handful of old bread soaked in water or milk, 4 eggs, 1 large bunch of green dill, 1 large bunch of green parsley, salt, pepper, a drop of oil
Difficulty: Average | Time: 45 min
Baked Vegetable Meatballs
Baked vegetable meatballs. Baked vegetable meatballs. A healthy recipe without frying. But they will definitely be part of the menu from now on. I've been making meatballs in the oven for years, but the main reason I started was in my case that I hate to fry in the pan because of the smell and because my stove gets dirty anyway, I have two options.
Also, the red crust of these meatballs in the oven is obtained only if we grease them with a little oil before baking. Save to archive download pdf create pdf. The fluffy meatballs do not come out of the oven in very weak chicken meat. Add this person to your community and stay up to date with their activity on the site.
The most delicious fasting recipe. Unfortunately I only did 1 2 of the composition and they ended much too quickly. Baked meatballs with vegetables. There are some vegetable meatballs in the oven, I don't know what taste you expect, you can say that your pictures didn't come out, they reflect exactly what came out of these ingredients for me, as you can see step by step.
May 30 2012 category. Meatballs are a good way to include as many vegetables in your diet. Basically, the meatballs are cooked together with the garnish in the same tray. Prepare meatballs in the oven for fasting vegetables to provide a delicious and especially healthy meal for your family.
A simple recipe for tender and good baked meatballs on a bed of vegetables. March 16, 2020 21 25 de. They are not fake, they are exactly what we did and they were to our liking. Potatoes eggplant mushrooms peppers pumpkin.
They are delicious in the oven. Baked meatballs with baked vegetables meatballs minced on a bed of vegetables. Also a way to get rid of a lost pumpkin or pepper in the fridge. Print article prints.
During fasting periods or when you want to give up meat, the recipe for meatballs in the vegetable oven is the healthiest alternative to a classic and much-loved dish. From pork or pork mixture with beef yes. Baked vegetable meatballs since spring came I try to make more vegetable dishes and I generally like vegetables in any combination. Baked vegetable meatballs served as a garnish for chicken breasts or chicken breasts.
Like you have meatballs on baking paper or put the whole composition in the cake pan and bake it in the oven like a roll like a drob. If the vegetable meatballs are served as a garnish for a steak on the table, you can't miss a seasonal salad. When we choose to make the meatballs in the oven, we must understand from the beginning that we will have to use a fatter meat and grease the meatballs with a little oil.
Baked turkey steakRoast turkey recipe
Baked turkey steak, like something from the Americans right? very difficult to cook but good for licking your fingers. Recommended for special occasions, the cooking time reaches almost 3 hours so I can't say it's a steak you can make every day, in addition the turkey is very big so you have to have a very big family to eat it all at once.
In order for it to come out good and be made inside, you must follow all the steps below, don't forget to put butter under the turkey's skin and cover it with aluminum foil, so that in the first 2 hours the meat is steamed. , then I hope you finally put the foil aside and let the turkey brown nicely. In order not to burn the skin, you have to take the juice from the tray every 15 minutes and grease the turkey. It is said that a turkey should be kept for about 1 hour per kg so if you have a 4 kg turkey, you should keep it in the oven for at least 4 hours.
If meat remains from roast turkey in the oven, with the leftovers you can make meatballs (given the meat through a meat grinder, added some boiled potatoes, breadcrumbs, onions, 2 eggs and ready the dough), or an appetizer tart (pieces of turkey meat with beaten egg and a little cheese, put then in small tart forms and baked).