Boil the potatoes in salted water for about 15 minutes; they are cleaned and after they have cooled they are grated. Grind the garlic finely. The green is chopped. Grate the onion and drain.
In a bowl put the minced meat together with the potatoes, drained onion, spices, greens, garlic, 1 egg, salt, pepper and mix. Let the composition rest for about 10 min. After 10 minutes, form the meatballs with a wet hand and lightly fry them.
In another bowl, fry the leeks in olive oil over high heat for 2 minutes, then add the pepper broth, leave for about 1 minute, add the tomato broth mixed with 1/2 glass of water. Let this sauce boil for about 7-8 minutes, then add the meatballs and let them boil for about 10 minutes on low heat.
Towards the end, add the dill.
Lamb meatballs with wine sauce.
Recipe for minced lamb meatballs with white wine sauce, onion and vegetables
Recipe for minced lamb meatballs with dill and white wine
Sheep meatballs with tsar sauce.
Recipe for minced lamb meatballs with onion and greens, served with tarragon sauce
Recipe for minced mutton meat with wine, onion, dill, parsley, spinach, lettuce and tarragon
Baked meatballs with meat and vegetables
Because we especially like meatballs and we prepare them quite often, this time we opted for a recipe for meatballs in the oven with meat and vegetables.
Even if they don't have that crispy crust like when they are fried, they are very tasty and, in addition, they are healthier.
The composition is a mixture of minced meat (beef + pork) and vegetables, in about the same amount. As vegetables I put potatoes, carrots, onions and garlic, but also green parsley.
Very tasty they came out, they immediately disappeared from the table.
But find an interesting collection of meatball recipes by accessing the section: Meatballs / Minced Meat.
We also especially like meatballs in seed crust. And for the next day's packages, we often prepare meatballs in the dough.
Lebanese meatballs with sauce
I admit, I like meatballs. Worst of all. Chicken, pork, beef, lamb, with sauce, without sauce, fried in oil or on the grill - I like it. I think I also remember my childhood, when I was sitting next to my mother very carefully to manage to steal the first hot meatball taken out of the pan. But these are different from all the meatballs I've eaten so far. They are different. I have witnesses :)
- 500 g minced veal leg (not given to the robot, but chopped at the mincer)
- 2 small onions
- 1 or
- 2 tablespoons breadcrumbs
- 1 teaspoon sumac (optional)
- 4 cloves of garlic
- 1 cup tomato sauce
- 1 green hot pepper
- 2 cups water
- 1 tablespoon dried thyme
- 2 teaspoons olive oil
- salt pepper
More and more, I mixed well, with the meat, the minced meat with the egg, the breadcrumbs, the crushed garlic, 1 of the onions (finely chopped) and the sumac. I also added some salt and some pepper.
I made some small meatballs.
I put them on the grill, not much, so that they fry a little on the surface.
Then I took them out and set them aside.
In one pot I hardened, in the olive oil, the other onion and hot pepper, finely chopped.
When they softened, I put the tomato sauce.
I mixed well, then I put water and thyme.
I let it boil and boil for about 10 minutes, then I put the meatballs.
I let them boil for 30-40 minutes on medium heat.
They were, as I said, different from the meatballs with sauce I was used to. Aromatic and very tasty. Good appetite :)
Meatballs with carrot and pea sauce
A simple recipe that transports us to the traditional flavors of our grandparents.
- Mayra Fernandez Joglar
- Recipe type: meat
- Calories: 380
- Gates: 4
- Cooking time: 40M
- Total time: 40M
- 500 g minced pork and beef
- 30 g of bread from the previous day
- 30 g broth, milk or water
- 1 Egg
- 1 tablespoon level (soup size) chopped parsley
- 130 g onions
- 2 cloves of garlic
- 40 g oil
- 75 g sliced carrots
- 1 grated baked red hair
- 80 g frozen peas
- 200 g of white wine
- 300 g of water
- 100 g broth
- 1 bay leaf
- Black pepper
Put the breadcrumbs, egg and milk or water or broth. I stirred over time 10 seconds, progressive speed 5-7.
Add the meat trying not to stay in a block. Season generously and add chopped parsley. I stirred over time 15 seconds, speed 2.
Remove the mixture to a bowl and wash the glass.
Put the onion and garlic in the clean glass. We bite them in time 5 seconds, speed 5.
Add the oil and fry for 8 minutes, 120º, speed 1.
We take the opportunity to make balls of about 25 grams. We lightly flour them and place them in the basket.
After a while, add the grated tomato and carrots, not too thin slices. programmer 2 minutes, 120º, speed 1.
Pour the white wine, water, broth. Add the peas, bay leaves and season.
Place the basket inside and program 25 minutes, varom temperature, speed 2, turn left with the glass.
After a while, we take out the meatballs and the bay leaf. We leave the sauce in the glass, we rectify the salt and we thicken it programming 3 minutes, varom temperature, speed 2, turn left, no glass.
Divide the meatballs on plates and sprinkle with the sauce. Serve immediately.
Baked lamb meatballs with yogurt sauce
Do you see these meatballs? You eat and cry and eat again. We make them from minced lamb, as we used to make this dish. We take care to season the meat properly, so we put in the composition, in addition to the egg, also spices and parsley and oat bran. While we wait for it to be done in the oven, we also prepare a yogurt sauce that is only good for meatballs.
Fish meatballs with celery sauce
& Icirc & # 539i need for meatballs: 700 g on your bones, 2 cloves of garlic, 1 clove of garlic, 1 egg + 1 egg yolk, 1 legume and 259 of parsley, 1 spoons & # 539 & # 259 coriander m & # 259cinat (seeds & # 539ele), 1 tablespoon & # 539 & # 259 ras & # 259 turmeric & # 259, 3 tablespoons f & # 259in & # 259 white & # 259, salt, pepper, after & # 259 taste, pu & # 539in oil
& Icirc & # 539i must for the sauce & # 539elin & # 259: 1 & # 539elin & # 259 large & # 537i 1 medium, 1 m & # 259nunchi green leaves & # 539elin & # 259, 2 l vegetable soup, 2 tablespoons 259 & # 539 of garlic, 100 ml of dry white wine, salt, pepper, 1 ro & # 537ie very ripe & # 259, 50 g butter
Prepare the food: Cure the leaves, wash the leaves well and put them to boil in the vegetable soup. Add the garlic, and when it is almost ready, season to taste. Chop the meat on the plate together with the garlic and the parsley. Mix the meat with the rest of the ingredients for the meatballs and shape them. Fry the meatballs in a grill pan and oven at 200 degrees Celsius for 30-40 minutes. Strain the & # 539elin & # 259 soup. The leaves & # 537i r & # 259d & # 259cina you make them past & # 259 & icircn blender. Pass the obtained paste through the sieve. Melt the butter, add the mashed celery, roast it and grate it (only the pulp and the juice, not the peel) and the wine. Let it boil for about 10 minutes (if you want a more liquid sauce, add it and add it to the soup), then season to taste. Serve the meatballs hot, together with the sauce.
- For meatballs
- 750 gr minced meat, pork + beef
- 1 onion
- 1 head of garlic
- 1 potato
- 1 carrot
- 2 eggs
- 1 bunch green parsley
- frying oil
- For the sauce:
- 1 onion
- 800 gr tomato paste with peppers
- 1-2 tablespoons oil
- 5-6 basil leaves
- 1-2 sprigs of thyme
- 2 was dafin
- 2 cloves of garlic
- 250 ml vegetable soup
- 1 teaspoon sugar
- paprika and hot peppers
- green parsley