Meatballs, everyone makes and knows what they are. I've made them most often in tomato sauce so far, because my boyfriend liked them. I saw such a recipe at my dear Meriosr, with her blog "Merisor and her networks" and as we are big cheese eaters I said that we will surely like the combination. Well done, the recipe is delicious. You make the meatballs from whatever meat you want, you can fry them or bake them in the oven (more dietetic), but in combination with the sauce they are deadly. It can be served both as a hot appetizer, but also as a main course with a side dish…
- 1 kg pork pulp
- 2 tablespoons onion flakes
- ½ teaspoon garlic granules
- 1 teaspoon Bulgarian flavor
- Himalayan pink salt to taste
- ½ teaspoon freshly ground green pepper
- ½ teaspoon chili flakes
- ½ teaspoon dried thyme (or fresh parsley, dill, whatever you like…)
- 1 or
- 2-3 tablespoons breadcrumbs
- Oil for frying meatballs
- For the white cheese sauce:
- 2 tablespoons extra virgin olive oil
- 1 tablespoon full of butter
- 1 tablespoon flour
- 300-350 ml of warm milk
- 100 gr cheese
- 100 g of bellows cheese
- 1 pinch of salt and freshly grated nutmeg
Preparation time: less than 60 minutes
RECIPE PREPARATION Meatballs in white cheese sauce:
For meatballs: the meat is cut into cubes and passed through the mincer or crushed at the food processor. Add all the spices written above, the egg and the breadcrumbs and mix the composition by hand. Moisten your hands, form balls of the right size and fry in hot oil on all sides until golden brown.
For the sauce: Heat the oil and add the butter. After the butter has melted, add the flour and mix with a pear type until the flour has dissolved and incorporated. Gradually add the warm milk, stir constantly in the sauce, let it boil for 5-8 minutes. Add the cheese on the grater with large holes, mix and leave on the fire until the cheese is melted. Add salt and nutmeg to taste, and if the sauce is too thick, add milk as needed. Add meatballs to the sauce and serve as desired. May it be useful to you !!
Peas with broccoli in white sauce
A simple but nutritious and very tasty dish of peas and broccoli in white sauce!
Did you know that both peas and broccoli are high in fiber, high in protein and low in fat? They also contain vitamins and minerals that are very beneficial for the body. They are recommended by all nutritionists for a balanced diet, or for people who want to lose weight.
Today I prepared them quickly with a white sauce of milk and flour (you can put any kind of milk you want) and I flavored them with some cumin and garlic seeds. Both peas and broccoli do not need much cooking time and I do not recommend it. The less it boils, the better it retains its nutrients.
It can be served as such, or as a side dish with a main course. Two servings came out of the ingredients below.
- 300 g peas
- 200 g bunches of broccoli
- 1 onion
- 1 carrot
- 2 tablespoons flour
- 150 ml of almond milk
- 1 bay leaf
- 3 cloves of garlic
- cumin seeds
- green parsley
- salt pepper
METHOD OF PREPARATION:
1. Finely chop a dried onion and sauté for 1-2 minutes in a tablespoon of oil. Add the chopped carrot, peas and broccoli, which we cut into very small bunches. Cover with a cup of water, put a lid on and let the vegetables boil.
2. Separately mix the two tablespoons of flour with milk and pour it over the vegetables. We pass it through a sieve so as not to let lumps of flour pass, but only the sauce.
3. Add the garlic cloves given through the press, the bay leaf, some cumin seeds, salt and pepper to taste. Stir and let it boil for a few more minutes, mixing the flavors between them. Before stopping the food, season it with finely chopped green parsley.
Adi`s blog - Jurnal culinar
I prepare a similar sauce only, instead of meatballs I use chicken that I brown beforehand.
See you soon!
Maria, the sauce is very good for chicken dishes. I also have another version with chicken legs. Thanks for visiting.
Miha, it is a very fine sauce, but also delicious.
Good to find!
& # 39 & # 39Militate & # 39 & # 39 for meatballs - whatever they are - in the oven.
Multiple advantages: sooooooo much tastier, you don't use the oil for frying, the fat from them drains in the tray, they don't have to be turned / tracked / bibilite, and you put them on baking paper, you only wash the dish in which you mixed them. Did I convince you?
All the best!
Hi Lavinia. You are very right about baking - that in fact the meatballs are baked in the oven, they are very good and healthy (they are not fried). I am also a fan of them, as such I prepare meatballs in the oven, I also posted a recipe, but when I prepare meatballs in larger quantities. This time I prepared fewer meatballs, so I finished them in two rounds of frying.
I'm waiting for you!
Peel a squash, grate it and squeeze the juice.
Put the minced beef in a large bowl. Add the finely chopped parsley and garlic, egg, breadcrumbs, Parmesan cheese, salt to taste and a quarter of the spices. Mix all the ingredients very well until you get a homogeneous composition. From the prepared mixture, form small round meatballs and set them aside.
Heat the olive oil in a saucepan and sauté the finely chopped onion. Degrease with white wine and add the canned tomato pieces and beef stock soup.
Put the remaining spices and a teaspoon of sea salt in the sauce. Then carefully add the diced fresh tomatoes and meatballs and cook for about 40 minutes. Stir gently from time to time.
Advice: Serve these meatballs in red sauce with Farfalle pasta.
Tod Man Pla fish meatballs
An easy-to-prepare oriental recipe to compliment with a spicy sauce. To balance the flavors you can add a little sugar and a drop of lemon in the sauce.
- 450 gr fillets of white fish
- 3 tablespoons cornmeal or rice flour
- 1 tablespoon fish sauce
- 1 ou, b? Tut
- 50 gr fresh chopped lime leaves
- 3 teaspoons red curry paste
- 100 gr green beans, very finely sliced
- 110 ml sunflower oil for frying
Finely chop the fish in a food processor until it becomes almost like a paste (no more than 30 seconds).
Mix the fish, flour, fish sauce, beaten egg, lime leaves, curry paste and hot pepper in the bowl. Mix everything until it becomes a paste.
Put the mixture in a bowl and with wet hands form meatballs that you flatten with a spoon and place on a parchment paper.
Fry them in hot oil, over medium heat, turning them on both sides until they become copper.
Remove them on paper towels to remove excess oil.
Serve hot with the sauce you prepare before.
- 1 tablespoon sugar
- 2 tablespoons fish sauce
- 2 tablespoons wine vinegar
- 1 tablespoon lime juice
- 2 small red hot peppers
- & frac12 carrot
- 2 small red radishes
Mix in a bowl 1 tablespoon of sugar with 2 tablespoons of fish sauce. Add the wine vinegar, lime juice and finely chopped hot peppers after removing the seeds. Grate fresh carrots and radishes on top and mix well.
Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.
Pasta in white sauce
Every time I make cashew cream, I definitely make a portion of pasta. They are very tasty and simple, only with cream, garlic and spices, but if we want we can add extra slices of bell pepper, or mushrooms.
The recipe is simple and quick, but at the same time filling and very tasty!
- 250 g paste
- 170 g cashew cream
- 3-4 cloves of garlic
- 1 yellow bell pepper
- 1 red pepper
- green and / or dried basil leaves
- salt pepper
METHOD OF PREPARATION:
1. Boil the pasta according to the time indicated on the package.
2. Peel the garlic cloves, press them and temper them with a tablespoon of olive oil, over low heat. We also put the sliced peppers and leave them for a few minutes.
3. Strain the pasta and put them over the peppers, add the cream and a cup of water in which they cooked the pasta. Chop about 10 green basil leaves and put them over the pasta, along with salt, pepper and oregano. Cover and let the pasta simmer for a few minutes.
Swedish meatballs with white sauce
& Icirc & # 539I need: 350 g minced beef, 350 g minced pork, 100 g breadcrumbs, 1 large onion, 60 ml milk, 1 egg, a walnut powder , salt, pepper powder, 2 tablespoons butter, 3 tablespoons oil
& Icirc & # 539i need for B & eacutechamel sauce: 70 g butter, 70 g f & # 259in & # 259, 1 liter of walnut milk & # 537only, salt
Prepare: For meatballs, brown the breadcrumbs in a frying pan without oil, stirring constantly. Then take out the same pan, with 2 tablespoons of oil, and put the onion. Sprinkle salt and pepper and, after it has softened, put it over the breadcrumbs. In the bowl, add the two types of meat, milk, egg, spices and mix well. Match the taste of salt & pepper again. Shape the meatballs, which you fry and then add the remaining oil, to which you add the butter. Keep the meatballs warm. Prepare the sauce: Put the milk on the fire, separately, and in a frying pan melt the butter. Put the flour over the melted butter, stir vigorously and simmer for about 2-3 minutes. Pull the pan off the heat, let it cool a bit and pour the milk. Stir and put the pot back on the fire. Bring to the boil, stirring to obtain a thick sauce. At the end, add the walnuts and salt. Put the meatballs in the sauce for a maximum of 3 minutes on the fire together. You bring them to the table with greens, to taste, along with Bechamel sauce. They are delicious and will be appreciated by diners.
Melitzanokeftedes & # 8211 Chiftele de vinete
The Greeks start their meal with a few meals, meaning snacks meant to whet the appetite and prepare the table for the main dishes that will follow. Melitzanokeftedes are usually served at room temperature and are delicious with a refreshing tzatziki.
You can try them, of course, with a spicy sauce, spiced with hot peppers, or you can imitate me by serving them with a spicy cheese paste, such as tirokafteri. I liked them in every way.
This snack was cooked, presented and served at Bistro GUXT, on the occasion of the "Greek Evening" event.
Amount: 4 servings
Preparation time: 5 minutes
Cooking time: 60 minutes + elapsed
1 kg eggplant
1 medium tomato
1 large onion, grated
2 cloves garlic, grated
2 tablespoons feta cheese, grated
4 tablespoons flour
3 tablespoons breadcrumbs
1/2 bunch of parsley, chopped
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
black pepper, freshly ground
frying oil (sunflower, for example)
Wash the eggplant and prick each several times with the tip of a knife. Then bake in the oven at 250 ° C, or on the grill, or directly on the stove flame. Bake in the oven for about 45 minutes. The peel should not be burnt and should crack easily if hit with the finger.
Cut the eggplant in half lengthwise, scoop out the core with a spoon and transfer to a sieve to drain. Sprinkle with lemon juice, so as not to change color. Leave to drain for about an hour.
Meanwhile, lightly cut the tomato at the bottom, practicing with a sharp knife two short, cross cuts. Roast the tomato for 30 seconds in boiling water. Cool under running cold water and peel. Cut in half and remove seeds. It is then given through a grater and allowed to drain from the water, in a fine sieve.
Heat the olive oil in a pan, add the onion and salt. Cook over low heat for about 4-5 minutes, then add the garlic and continue for another 1-2 minutes.
Transfer the eggplant pulp to a bowl and combine with grated tomato, Feta cheese, onion and garlic mixture, flour, breadcrumbs and parsley. The mixture must be thick. If you find it too thin, supplement the amount of flour.
Taste the mixture and season with salt and pepper.
Heat the frying oil in a higher pan. Form balls from the eggplant mixture and flatten easily with the palms. Fry both sides in hot oil until nicely browned. Remove and drain oil on paper towels.
Serve with tzatziki and a white wine, dry and well cooled.