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Meatballs with canned meat

Meatballs with canned meat

A simple and tasty recipe.

  • the canned meat
  • sesame
  • biscuit
  • White flour
  • an egg
  • spices (salt, pepper, paprika, curry, oregano, thyme, vegeta)
  • oil

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Canned meatballs:

The canned meat is mixed in a bowl with the sesame, egg, spices, breadcrumbs and flour until an easy-to-shape composition comes out, the meatballs are shaped and then fried in hot oil.

Good appetite!


Meat recipes

Here's how it's done. If you want the written recipe, search www.creatordepofta.ro. Stay healthy.

A little promo

Dear ones, it's already on the net. How what? My story with the anti-stress chicken from Agricola Bacău and with France. The recipe is on www.creatordepofta.ro. In short, here:

What else did I do at work

My job is pretty much where I'm at. You'd say I have a very hard life, but fortunately it's not. My job is most of the time and the place where I relax, I feel good, I enjoy company, [& hellip]

And when I miss a curry & # 8230

& # 8230sometimes I go to Indigo in Cluj, on Piezișă (if I want a regular and spectacular curry, like my mother India), or I make a decent curry, because I have gained so much skill, thanks to experimentation and curiosity. Yesterday, for example, I ate a homemade chicken curry with beans. Dusts [& hellip]

Cream of tomato soup

I think it's the fourth version of tomato soup on this blog. And there are probably a few hundred thousand times more that are just waiting to be discovered. My appetite started a few days ago, after I ate a very good cream of tomato soup, in a restaurant in Bucharest. I made a [& hellip]

Marinated honey, pork (slightly) seasoned

I didn't even get into April because the idea of ​​a May Day around the grill was pushing me. Fortunately, the weather is good, the grill is, so I can practice at will, like the National Guard for the December 1st parade. Brrr. The other day I had guests for lunch. I organized a little Olympics [& hellip]

In the pressure cooker

Speaking of pressure, I intervene with an update to let you know that I posted to Chinezu about the advertising on the blog :). I am convinced that almost all of you will understand correctly what I wrote there. My mother did not use the pressure cooker. In fact, out of the whole family, it was only used by the father's mother [& hellip]

Steak with vegetables and mushrooms

Yesterday we had guests. I planted some food, to recover. Not that I wouldn't have made food where I went, but home is home and in addition I need a little time to adjust to the geography of my own kitchen. More correct, I had, because I solved [& hellip]


Pork and beef meatballs

Everyone makes meatballs, it's nothing complicated, nothing out of the ordinary. They are just the ideal solution when you have too little pork and beef left in the fridge and you don't know what to do quickly and well. Next to them we can serve garnishes of all kinds: puree, french fries, vegetables, we eat them with pasta or rice, we make sandwiches.

INGREDIENT:

250 g pork
250 g beef
1 slice of bagel type bread
1 small potato the size of an egg
1 onion
1 or
2 cloves garlic
dill or parsley
salt
pepper
4 tablespoons flour for rolling meatballs
frying oil

Finely chop the onion in oil. We put the meat, the bread soaked in water, the potato, the onion and the garlic through the mincer. Add the chopped greens, egg, season with salt and pepper and mix the meat paste until smooth.

We shape meat balls between the palms moistened with water, which we flatten a little. We put them in flour and put them on a plate, first preparing all the meatballs, then we start frying them in hot oil.

Fry the meatballs on both sides in hot oil until well browned, over the entire surface.

We serve them hot, but they go very well and cold. I like them hot when I take them out of the pan


Beef tinsel

Beef (whole piece, not sectioned) is washed well with cold water. Allow to drain for a few minutes, then slice.

Put oil in a pan, let it heat up and then fry the meat. Fry the slices of meat evenly on both sides.
If a lot of foam is formed (due to the water with which the meat was washed) it is good that after frying (this will take about 20 minutes), to change the pan and the oil. The fried meat will be very strong. (Nothing serious)

In another pan (provided with a lid), put oil again (but much less than the first time. Only 2 mm of meat should be in oil). Put the slices of meat in oil and adjust the eye of the stove to medium power / medium heat.

Prepare 60ml of cold water that is put over the meat. The meat will simmer in the pan on which the lid is placed. After 4 minutes, return the slices of meat. Add another 60 ml of cold water after decreasing the previously applied water. This operation is repeated for an hour and 30 minutes, or more (depending on the beef we have available). The meat boils on the lid, the water added from time to time breaks it. It is found that the fork with which the meat is turned from side to side enters the meat very easily, even the meat is broken into strips, easily, and can be cut with a fork.

In a bowl put 300 ml of cold water, half a teaspoon of flour and 3 teaspoons of broth / tomato paste. Mix well.

Beef slices can be cut into smaller pieces or left in their original form (depending on how they will be served).

After the last added water has evaporated and the oil remains in which the meat starts to fry again, add the 300 ml of cold water in which the tomato paste and flour have been dissolved. Add salt (to taste).
Add peppercorns, bay leaves and simmer again over medium heat for 15-20 minutes. At the end, after removing the pan from the stove, add two cloves of cleaned garlic (whole or sliced), for flavor.


Label: canned meat

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Romanian and international culinary recipes, explained step by step. We have prepared fasting recipes, preserves, cakes and cakes, simple and fast food. I have 30 years of experience in the food field and a great passion for Romanian gastronomic traditions.

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Delicious meat pies in 20 minutes!

Prepare plain dough plus the filling and the pies are ready!

INGREDIENT:

-500 ml of kefir / yogurt or sour milk

-0.5 teaspoon baking soda

-300 g of minced pork

-black pepper (ground) to taste

-sunflower oil to taste.

METHOD OF PREPARATION:

1. Pour the baking soda into the kefir, mix and set aside. Meanwhile, beat the egg and salt.

Tip: You can use kefir with any fat content.

2. After the kefir begins to react with baking soda and becomes frothy, pour the egg mixture into it. Add half the amount of flour + powder, mix and then gradually add the remaining flour. You need to get the dough as for the dumplings.

3. Finely chop the onion, add it to the minced meat and season with salt and black pepper. Stir until all ingredients are incorporated.

Tip: You can add various spices to the minced meat to diversify the taste.

4. Shape 15-20 filling balls and place them on a shredder. Heat the pan with vegetable oil and pour 1-2 tablespoons of dough to form a small cake. Place a ball in the middle of it and lightly flatten it on the surface of the cake.

5. Cover the cake with dough. Cover the pan with a lid and fry for about 4 minutes. After that, turn on the other side and fry for a few minutes only without the lid.

6. Transfer the pie to a paper towel.

The meat pies turned out fragrant and delicious. And you don't have to waste time preparing yeast-based dough.


SOUTZOUKAKIA & # 8211 GREEK CHIFTELUTE WITH TOMATO SAUCE

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.

INGREDIENT:

For meatballs:

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 homogenized, then I shaped with meatballs soaked in water in a cylindrical shape (about 5 m long). 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 I 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.

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Fasting meatballs

It's the first post where I try several kinds of meatball recipes.

After the monasteries, these followed.

I really liked them! More than the others. I ate the first pan alone, while they were hot.

If I repeated them I would double the quantities.

Post Chiftelute recipe ingredient

  • or preserves boiled naut
  • 3 tablespoons boiled peas
  • 3 tablespoons boiled corn kernels
  • 1/2 red onion
  • 2 potatoes
  • green parsley
  • salt
  • pepper
  • 1/4 teaspoon tumor
  • 1/4 teaspoon paprika
  • 1/2 teaspoon granulated garlic or a clove of garlic
  • 2-3 tablespoons flour + flour for modeling
  • frying oil

How to prepare fasting meatballs recipe

Boil the potatoes in their skins.

When they have cooled, clean them and cut them into cubes.

Put them in a bowl with the well drained chickpeas, 2 tablespoons corn, 2 tablespoons peas, onions and spices.

Either put the blender and pass it, or pass them all through the meat grinder.

When everything is homogeneous, add the whole corn and peas, finely chopped green parsley, plus flour and mix by hand. Match the taste of salt.

The composition must be similar to meatballs, to be easy to shape.

Sprinkle the flour on the worktop and form balls of the composition, which you roll through the flour.

  • Do not fry all the meatballs, shape one and if it behaves ok continue with the rest, if it breaks down use enough flour to bind the composition well. For meatballs, the egg does all the work, missing here, do not risk spreading them in the pan. It depends on how watery the vegetables were

Heat oil in the pan and place the meatballs. I did not turn them, I only moved the pan so that they rotated on all sides.


Pumpkin / Zuchina meatballs and canned tuna

We wash the zucchini and cut off its heads, then we put them on the large grater and squeeze them in our fists to eliminate excess water.

We open the tuna box and drain the oil that we will not use (you can also use tuna in natural juice and pour the juice).

Put the bread soaked in water and then squeeze it into your fist.

In a large bowl put the grated and drained zucchini, soaked and drained bread, tuna, salt, pepper and dill (if you have fresh better) chopped, grated cheese.

Add an egg and mix. If necessary, add the next egg and knead as it is done for any type of meatballs.

If you find the composition too soft and flowing, add a little breadcrumbs or flour and mix to bind (I didn't need it).

Form the meatballs with a slightly wet hand.

Roll them in flour (or breadcrumbs) and then place them in the pan with already hot oil and fry them on both sides.
Note:
- If you want you can scald the pumpkins and then crush them with a fork instead of grating them raw.
- do not mix the composition too much because it is much better if there are more pieces of tuna here and there, they will feel distinctly in the mouth when you bite the meatball.


Grilled stuffed meatballs

Stuffed meatballs, grilled, a delicious and surprisingly tasty dish, wonderful for going out on the green grass.
Beef & # 259 It is classified as red meat, a term used for mammalian meat, which contains larger amounts of iron than chicken or meat. It is prepared in the form of steaks and is rich in various vitamins and minerals, especially iron and zinc. Beef contains creatinine which is the source of energy for the muscles. It also contains carnitine which supports the normal metabolism of fats. Contains potassium and is rich in quality protein. Beef also contains: zinc, magnesium, iron, vitamin B6, B12, E.
Beef & # 259 It is divided into several categories: antricot (for delicious steaks), vermicelli (it is good to cook slowly), pilpa & # 537i and back, rasol (from which delicious dishes can be made), breast (seasoned with spices), meatballs, ribs (slow cooking, for soups), mu & # 537chi (a tender meat, prepared at high temperatures, & icircn short time), then tongue & # 259, tail & # 259 259 & # 537i legs (for soups, different m & acircnc & # 259ruri). No matter what type of beef we use, the dishes we get will be tasty and tasty.

Photo: Stuffed meatballs, at the gr & # 259tar & ndash Archive City Publishing SRL

& Icirc & # 539i must:
500 g minced beef
salt pepper
1 onion or 2-3 sprigs of green onion
1 leg & # 259tur & # 259 p & # 259trunjel
4 cloves of garlic
4 slices of horsetail
Preg & # 259te & # 537ti a & # 537a:
Finely chop the onion and parsley. Mix them with the minced beef and crushed garlic, salt and pepper to taste. Form the meatballs that you flatten and place in the middle of which you put a piece of horseradish, well covered with meat.
You put them on the hot grill and blush them on both sides. Serve them with a garnish of mushrooms and roasted peppers on the grill, or with any other garnish.

Preparation 15 minutes Bake 15 minutes
Re & # 539et & # 259 & # 8239de Liliana Petra, Ib & # 259ne & # 537ti P & # 259dure, jud. Mure & # 537