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Potato meatballs

Potato meatballs


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Servings: 4

Preparation time: less than 30 minutes

RECIPE PREPARATION Potato meatballs:

Peel the potatoes and put them on the grater, then squeeze them a little. Add the egg, spices to taste and flour, the composition should not be too soft or too hard. With a spoon, take a little of the composition and fry it.

Tips sites

1

I eat them with cream


Potato fasting meatballs & # 8211 recipe

Ingredients

• 4 large potatoes
• 1 onion
• 1 carrot
• 1 tablespoon of pepper paste / donuts
• 1 bunch of parsley
• ½ teaspoon of dill
• 1 slice of old bread

Preparation

Wash the potatoes well, as you will boil them in their skins. After they have softened and the fork penetrates easily through them, rinse them with cold water and after they have cooled, peel them.

Put the large grater in a large bowl. Add the peeled and finely chopped carrot and finely chopped and chopped onion.

Put the slice of bread in a bowl of water to soften a little. Squeeze the excess and add it over the other ingredients. Add salt, pepper and spices.

Knead everything by hand to obtain a homogeneous composition. Soak your palms in oil and shape the meatballs to the right size.

Place them in a tray lined with baking paper. Sprinkle or grease them with a little olive oil (using a brush).

Let them bake in the hot oven for 15 minutes on one side, or until they are evenly browned, then turn them with a spatula and leave them for another 7-10 minutes.

Be careful when turning them over and transferring them to the plate, as they may scatter. If you want the paste to bind better, you can use a little chickpea flour or ground flax seeds soaked in water.

These meatballs can be served as such, with a vegetable salad, baked peppers, or as a garnish for puree, rice or other dishes.

Source: Hellena, from My Kitchen, Baked Potato Meatballs (Fasting): http://leniass.blogspot.ro/2015/02/chiftele-din-cartofi-la-cuptor-de-post.html

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Potato meatballs (fasting)

Vegetable meatballs are ideal when you are fasting or following a vegetarian lifestyle or simply want an alternative to classic meatballs. You can make them from potatoes, eggplant, pumpkin, carrot and any other vegetable combinations you like.

The recipe we propose to you today is an extremely simple one, of potato meatballs, aromatic and delicious. You can make the fasting version, without egg, or you can opt for the classic version, with egg that binds the composition.

  • 1 kg of potatoes
  • 1 bunch green onions
  • 2 cloves of garlic
  • salt
  • pepper
  • 1 carrot
  • dill
  • parsley
  • 200 g breadcrumbs
  • 2 eggs (optional, if you do the fasting option you can omit them)
  • frying oil

Wash the potatoes and carrots. Put them to boil, whole, in a pot with water and salt. Bring to the boil until the fork enters them.

After the vegetables have boiled, drain the water and let it cool. Peel the potatoes, as well as the carrots. Pass the vegetables with a mashed utensil or you can pass them through a small grater, like in a beef salad.

Finely chop the onion, garlic, greens and add them over the potatoes and carrots. Season with salt and pepper and put the eggs, if using. If you make fasting meatballs, you can replace them with 2 tablespoons of breadcrumbs / semolina.

Shape the meatballs in your hand. You can make them round or flat, as you prefer. Roll the potato meatballs in breadcrumbs or flour, then fry them in hot oil until golden brown on all sides.

If you choose to bake them, place them on a tray lined with baking paper and sprinkle with a little olive oil. Put the tray in the oven until the meatballs are browned, taking care to turn them after 15 minutes.


Marinated meatballs, mother-of-pearl recipe, ingredients:

  • 500 grams of minced meat, I prefer leaner meat
  • 100 grams of white bread, without crust
  • 4 cloves of garlic
  • 1 whole egg, pepper
  • 1 tablespoon flour
  • 1 bunch of green parsley
  • 2 tablespoons frying oil

tomato sauce:

  • 1 kg. of fresh, scalded and peeled tomatoes or 500 ml. of thicker tomato broth, or 1 can of 400 grams of tomatoes in mashed broth
  • 1 small onion
  • 1 tablespoon oil
  • 1 bay leaf
  • 1 tablespoon grated sugar
  • salt pepper
  • a few branches of thyme

Preparation of tomato sauce:

1. The first time, I usually make tomato sauce: chop the onion, heat the oil in a saucepan and cook the onion with a pinch of salt from the beginning, so that it melts rather than frying. When the onion has softened, add the diced tomatoes / broth / can of mashed tomatoes, bay leaf and a few sprigs of thyme.


2. Boil everything on low heat for about 10 minutes. Finally, remove the bay leaf and thyme and the sauce can pass through a sieve or can be passed with a hand blender (if desired, some like a more rustic consistency). Adjust the consistency of the sauce by adding a little hot water if necessary, bring it back to the boil and add the sugar, salt and pepper so as to obtain a balanced sour / sweet / salty / spicy taste. Leave the sauce aside until the meatballs are ready.

Marinated meatballs, preparation, frying and finishing the preparation in tomato sauce:

1. Pass the meat through the mincer (if you have not already bought minced meat) and prepare all the ingredients.

2. Soak the bread in cold water for only a few seconds, then squeeze well and pass it through the mincer (or crush it with your hands). Garlic can be crushed, grated through a fine grater or passed through the machine. Add the wet and crushed bread and garlic over the meat.

3. Add the chopped parsley and the whole egg, salt and pepper to taste, then knead the meat well, obtaining a paste as homogeneous as possible.

4. With wet hands, take small lumps of meat and form balls about the size of a ping pong ball, which are rolled in flour.

6. Heat the two tablespoons of oil in an oven-resistant pan and quickly brown the meatballs on all sides, without insisting that they be completely cooked. Meanwhile, turn on the oven and heat to 190 degrees Celsius. As the meatballs lightly brown, remove to absorbent kitchen paper.

Other meatball recipes:

Meatballs in mustard and cream sauce

Meatballs in basil-flavored tomato sauce

7. Finally, with an absorbent kitchen paper towel, lightly dab the pan, removing any traces of fat, but keeping the delicious traces of steak that have adhered to its bottom. Put the meatballs back in the pan and pour the sauce on top. Optionally, you can also add aromatic herbs to taste (I also added thyme, lemon thyme and bay leaf, but basil also works very well).

8. Put the pan in the oven, covered with a lid, for 25 minutes, then uncover and keep the marinated meatballs in the oven for another 5-7 minutes, until lightly browned on top.

How to serve marinated meatballs?

According to my and my family's taste, these marinated meatballs go best with mashed potatoes, but I think they would go just as well with some pasta or even plain boiled rice. The tender meatballs, served hot, sprinkled with plenty of tomato sauce and puree with & # 8230 A delicious dish. Great appetite!


Put the mashed potatoes in a large bowl

Over it add green onions, bacon, garlic, paprika, cumin, salt and pepper, 1 egg and mix well

Put the flour on your hands, take a little composition in your hand and close inside a cube of cedar cheese

Shape everything into a meatball

Repeat the process with the whole composition and implicitly with all the cedar cubes

Beat the other two remaining eggs with a whisk

Pass the meatballs through the flour, then through the egg, breadcrumbs, again through the egg and again through the breadcrumbs

Repeat the process with each meatball

Heat the sunflower oil in a large pan and fry the meatballs well

If you notice that they are frying too fast, lower the heat

Don't forget to turn them on each side so that they fry evenly

When they have a golden brown color, take them out on a large plate, on which you have previously placed several napkins to absorb the excess oil.


4 purple potatoes, 2 white potatoes, 1 egg, 3 cloves garlic, 2 tablespoons breadcrumbs, 1 tablespoon olive oil, salt and pepper - to taste - optional

Wash and peel the potatoes. Boil them. After they have boiled, pass them well with a fork. Add crushed garlic, beaten egg, olive oil, breadcrumbs, salt and pepper. If the consistency of the mixture is not thick enough, add more breadcrumbs. Preheat the oven. Put baking paper on a tray. Form flat meatballs from the potato mixture and place them on the baking paper. Put the tray in the oven for 7 minutes, then turn the meatballs over and leave them for another 3 minutes. Good appetite!


4 purple potatoes, 2 white potatoes, 1 egg, 3 cloves garlic, 2 tablespoons breadcrumbs, 1 tablespoon olive oil, salt and pepper - to taste - optional

Wash and peel the potatoes. Boil them. After they have boiled, pass them well with a fork. Add crushed garlic, beaten egg, olive oil, breadcrumbs, salt and pepper. If the consistency of the mixture is not thick enough, add more breadcrumbs. Preheat the oven. Put baking paper on a tray. Form flat meatballs from the potato mixture and place them on the baking paper. Put the tray in the oven for 7 minutes, then turn the meatballs and leave them for another 3 minutes. Good appetite!


Potato fasting meatballs & # 8211 recipe

Ingredients

• 4 large potatoes
• 1 onion
• 1 carrot
• 1 tablespoon of pepper paste / donuts
• 1 bunch of parsley
• ½ teaspoon of dill
• 1 slice of old bread

Preparation

Wash the potatoes well, as you will boil them in their skins. After they have softened and the fork penetrates easily through them, rinse them with cold water and after they have cooled, peel them.

Put the large grater in a large bowl. Add the peeled and finely chopped carrot and finely chopped and chopped onion.

Put the slice of bread in a bowl of water to soften a little. Squeeze the excess and add it over the other ingredients. Add salt, pepper and spices.

Knead everything by hand to obtain a homogeneous composition. Soak your palms in oil and shape the meatballs to the right size.

Place them in a tray lined with baking paper. Sprinkle or grease them with a little olive oil (using a brush).

Let them bake in the hot oven for 15 minutes on one side, or until they are evenly browned, then turn them with a spatula and leave them for another 7-10 minutes.

Be careful when turning them over and transferring them to the tray, as they may scatter. If you want the paste to bind better, you can use a little chickpea flour or ground flax seeds soaked in water.

These meatballs can be served as such, with a vegetable salad, baked peppers, or as a garnish for puree, rice or other dishes.

Source: Hellena, from My Kitchen, Baked Potato Meatballs (Fasting): http://leniass.blogspot.ro/2015/02/chiftele-din-cartofi-la-cuptor-de-post.html

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Mashed potatoes

Here is a recipe where you can successfully recycle mashed potatoes and reinvigorate it.
The little ones loved these meatballs made from mashed potatoes.
It is prepared quickly and you can add other ingredients, such as: cheese, onion, green onion, garlic, etc.
You can also use your beloved spices and give them a different flavor.


Baked mashed potatoes and rice

I brought you a simple and good recipe for fasting meatballs! Meatballs of potatoes and rice, made in the oven to be more fat-free and which are a little more dietary.

I know this recipe from some nuns. It was about 8-9 years ago, when, on vacation, we found ourselves at lunch time at a monastery in Maramureș. As usual, the nuns invited us to dinner. I think it was fasting day, because among other vegetable goodies, I also received these potato meatballs.

I was a little shy to ask for the exact recipe, but anyway, I remembered that they are made from boiled potatoes and boiled rice and it was not difficult for me to make them at home.

The ones we ate at the monastery were fried in oil, but the nuns told us that if they have a holiday or are waiting for more guests, they make them in the oven, because it's easier for them.

It is the ideal recipe if you have some 3-4 tablespoons of scordolea (recipe here) or mashed potatoes that no one eats, or if you keep boiling potatoes for a salad, you can put 2-3 in plus for these meatballs.

They are easy to make and do not need any & # 8220liant & # 8221, they just need boiled potato and also boiled rice. They are soft, golden, tasty, fragrant.

They are also very good when they are hot, but we like them better after they cool down. We eat them for lunch or dinner with a salad or for breakfast with some olives or cherry tomatoes.


Potato meatballs with garlic and greens. They are delicious and you can make them baked or fried

Potato meatballs are very tasty and filling, so you can eat during Lent, but also at any other time, a healthy and tasty food. Here's what you need:

7 boiled and subsequently grated potatoes, 2 boiled and grated carrots, 1 bunch of green onions, a bunch of parsley or dill, finely chopped, salt and pepper to taste, a pinch of dried thyme (optional), 3 cloves grated garlic, 50 g breadcrumbs, oil for frying.

The potatoes and carrots are boiled with their skins and after boiling, they are left to cool. After they have cooled, they are peeled and passed through a small grater.

In a bowl, mix the potato and carrot composition with finely chopped dill and finely chopped green onions, add salt and pepper to taste, 4 tablespoons of breadcrumbs, grated or crushed garlic, thyme. Mix the ingredients well and form the meatballs.

You can flatten them, or you can shape them with a spoon. If you want you can go through the breadcrumbs again.

Fry in a hot pan with a little oil and turn carefully until browned on both sides, then take out on a kitchen napkin to absorb excess oil.

A healthy option would be to put the meatballs in the oven to avoid frying them in oil, but they will come out a little harder and drier.



Comments:

  1. Fesho

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  2. Kuno

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  3. Leng

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  4. Wagner

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  5. Nezahualcoyotl

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  6. Alfie

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