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Marinated meatballs with mashed potatoes

Marinated meatballs with mashed potatoes


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  • 300 g minced pork
  • 1 onion
  • 1 potato
  • 6 cloves of garlic
  • 2 eggs
  • biscuit
  • salt pepper
  • tomato paste
  • a tablespoon of flour
  • dill
  • oil

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Marinated meatballs with mashed potatoes:

I mixed the meat with the grated onion, the grated potato, the breadcrumbs soaked in water, the crushed garlic, a tablespoon of chopped dill, 2 eggs, salt and pepper. Mix all the ingredients well. Then make meatballs and fry in hot oil. In the oil left after frying the meatballs, put a little finely chopped onion and let it harden. Add a tablespoon of flour and mix a few times then add water. Make a not too thick sauce in which you put spices (vegeta , salt, pepper) and green dill and let it boil for a while. Add the tomato paste about 100 g at the end, mix well, put the meatballs in the sauce and boil a few more. Separately I made mashed potatoes with butter , sour cream and milk. I served meatballs marinated with mashed potatoes and Bulgarian cucumbers put by me last fall.


Ingredients mashed potatoes simple recipe

  • 1 kg. of boiled potatoes (from the floury ones, if you buy them from stores they usually write on the label that they are for boiling)
  • 80 grams of butter with 82% fat at room temperature
  • 250 ml. hot milk (adjusts to how consistently we like the puree)
  • salt to taste
  • optional, a little nutmeg

How much butter is put in a mashed potato?

As you can see from the list of ingredients, I recommend 80 grams of butter in a quantity of 1 kg of potatoes, of which, after cleaning, about 800 grams remain. So, about 10% of the amount of potatoes is butter. About the same amount (even less, 75 grams) is recommended by Larousse Gastronomique, the revised edition in 2001, which I have in the library. Below you can see, on the right column, the recipe for mashed potatoes, which in the book is recorded on page 916. Bonus, on the left column you will find three stuffed potato recipes.

That there are other recipes, which contain cream, much more butter and less milk, is very true. Like I said, it depends on what you want to do with that puree.

How is it fair to say, mashed potatoes or puree?

Many of us grew up with mashed potatoes. After we grew up, we were told that it is not right to say so, and that we must say mashed potatoes. In Silvia Jurcovan's book, however, all such dishes are named puree. As a book goes through a correction, however, I thought I'd look in DEX and found that both forms, both mashed and also puree are correct.

PIRÉU s.n. Food prepared from vegetables (usually potatoes) or boiled and crushed fruits, forming a paste. [Cousin. mashed s.n. / & lt fr. puree].

How to prepare mashed potatoes simple recipe & # 8211 boiling

1. First, wash the potatoes well, then peel them. In my house, this thing is handled by my husband. As they are cleaned, the potatoes are kept in a bowl of cold water.

However, there are recipes that recommend boiling potatoes in their skins. Be careful, however, they are recommended for certain types of potatoes that we are very unlikely to find in our country.

2. Wash the potatoes well in some cold water. Drain and cut into cubes or slices (depending on their size). Put the potatoes in a saucepan of the right size. Cover with cold water for about 4 fingers and add 1 teaspoon with a pinch of salt. Put the pot on medium heat and boil the potatoes for about 25 minutes, until they are well cooked, but do not break.

3. Drain the potatoes through a sieve. I use this sieve that has legs and let the potatoes steam for about 3-4 minutes in it, so that they lose more steam. If you look above, in the recipe from Larousse Gastronomique, it is recommended to be quickly sauteed, to remove more moisture. The idea is to have as little water as possible in our mashed potatoes. All that is known is that the water is not good. Not even her knees. : P

Mashed potatoes simple recipe & # 8211 pressing the potatoes and finishing the dish

4. Mash the potatoes finely while they are hot. The most recommended tool for this is the potato press. I've had it for years and I keep it like the back of my head.

It is correct to press the potatoes with a manual press, as you can see below.

Absolutely incorrect is to crush the potatoes with the mixer or blender! Instead of a fluffy and appetizing mashed potato, you will get an elastic mass, which will stretch like mucus. Nothing could be more unappealing! There is a scientific explanation for why this is happening. Simply, the rapid movement of the mixer blades or blender blades destroys the very fragile starch molecules in boiled potatoes, which makes them turn into that elastic mass.

Crushed by the potato press, we are sure that we don't have any lumps left, all the potatoes have a fine texture.

5. Add the butter, preferably at room temperature. Stir quickly with a whisk or spatula to incorporate the butter into the mashed potatoes.

6. Gradually add the hot milk, stirring vigorously with a whisk or spatula. Adjust the amount of milk according to your preferences, if you like a more consistent puree, probably 200 ml. of milk will be enough, if you like more fluid, you will probably put 300 ml. For a frothy texture of the puree, it must be beaten well. Not with the mixer, I repeat!

7. In the end, we get a puree or a puree, as we want to call it, tasty and appetizing. Now taste it and add fine salt to taste. Here, through the Viennese influence, we had to add a drop of grated nutmeg.

Obviously, it doesn't make sense to tell you what a mashed potato fits. In fact, what does it not match? May it be useful to you!


Mashed potatoes with mashed potatoes and chives

Peel a squash, grate it and boil it in boiling salted water for about 20 minutes.

Meanwhile, peel the onion and cut into cubes. Heat the oil in a pan and fry the onion in it for about 2 minutes, turning it from side to side until translucent, then remove and mix in a bowl with the minced meat, egg, 2 tbsp. of cream, paprika and breadcrumbs. Season with salt and pepper.

About 10 meatballs of equal size are formed from the minced meat mixture. Heat the concentrated butter in a large pan and fry in it over medium heat for about 5 minutes, turning them from side to side, then remove. Extinguish the sauce with the soup, add 150 g of cream, 1 teaspoon of cranberries and simmer for about 2 minutes on low heat. The sauce is thickened with the thickener, then seasoned with salt, pepper and nutmeg. Add the meatballs to the sauce again and keep warm.

Heat the milk and butter in a pot. Drain the potatoes, pass through a potato press in the hot milk and mix. Season with salt and nutmeg. The bundle of chives is washed, dried by shaking and, except for a few threads for decoration, cut into fine rolls and passed into a puree.

The meatballs are placed on plates with cream sauce and puree. Decorate with the rest of the chives and serve with the rest of the cranberries.


Meatballs marinated with mashed potatoes

Today I propose a recipe for turkey meatballs marinated with mashed potatoes that are prepared quickly and are ideal for lunch. You have a great chance to impress your family or guests with these delicious meatballs. You can use any meat you want (pork, beef, fish, chicken, mix of pork and beef, vegetables) are sure to come out just as delicious. I invite you to try this recipe!

Ingredients for meatballs:

  • 1 kg boneless turkey leg
  • 150 g bread
  • 70 g flour
  • 6 cloves of garlic
  • 2 eggs
  • parsley and dill
  • salt and pepper
  • frying oil.

Sauce and puree ingredients:

  • 800 g tomatoes in broth
  • 1 onion
  • 1 tablespoon oil
  • 2 bay leaves
  • 2 teaspoons sugar (optional)
  • salt and pepper
  • thyme
  • potatoes
  • milk 10 ml
  • butter 50 g

Preparation:

Peel the potatoes, then wash and boil them in a saucepan for about 30 minutes or until the fork enters them easily.

Chop the meat (if you have not already bought minced meat).

Soak the bread in cold water for a few seconds, then squeeze it well and crush it with your hands.

Grind the garlic, put it over the meat together with the bread, parsley, chopped dill, eggs, salt and pepper, mix well until smooth.

With wet hands we form balls about the size of a ping pong ball that we pass through flour.

In a large frying pan, put oil, wait for it to heat up and put the meatballs to fry over medium heat for 4-5 minutes on each side. If the fire is too high, they will burn on the outside and remain undone inside.

We put them on a plate, where we put a napkin to absorb the excess oil.

Drain the water in which they boiled the potatoes, then add the butter and salt and with the help of the mashed potatoes we grind them well and add hot milk little by little until we get the desired consistency.

After we finish frying the meatballs, we take care of the sauce.

I used whole tomatoes in broth that I put in the blender to pass.

Put 3 tablespoons of olive oil, onion and sauté in a pan for 3 minutes.

Add mashed tomatoes, 200 ml water, salt, pepper, thyme, bay leaves. Let them boil over low heat.

After 5 minutes, add the meatballs to the sauce. Let them simmer for 30 minutes.

Complexity Preparation time Nr. servings
low 1 hour and 10 minutes
6 servings

GOOD APPETITE!

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Have you ever wondered where the name marinated meatballs comes from?

Going on the gastronomic and historical thread it is obvious that their name comes from marinara saucerecipe here.

Marinara sauce is a classic Italian sauce composed of tomatoes, garlic, olive oil and basil. It's exactly the pasta and pizza sauce! It is perfect for our marinated meatballs. In America they are very popular meatballs with marinara sauce & # 8211 meaning marinated meatballs.

Tomato sauce made in Romania, not very similar to it, being taken over somewhat on the French chain, with roux (rantas) of flour. It's that sauce that my grandmother used to make: creamy, with celery and / or bay leaves. Exactly the one I didn't like as a child and who also gave us beef or bird broth. You can find his recipe here.

The third variant of marinated meatballs does not involve the separate preparation of a tomato sauce, it is formed in the oven by combining a simple tomato juice (homemade recipe here) or broth (recipe here) with the flour with which the meatballs were rolled (see below the recipe of Silvia Jurcovan).


Mashed potatoes with mashed potatoes and chives

Peel a squash, grate it and boil it in boiling salted water for about 20 minutes.

Meanwhile, peel the onion and cut into cubes. Heat the oil in a pan and fry the onion in it for about 2 minutes, turning it from side to side until translucent, then remove and mix in a bowl with the minced meat, egg, 2 tbsp. of cream, paprika and breadcrumbs. Season with salt and pepper.

About 10 meatballs of equal size are formed from the minced meat mixture. Heat the concentrated butter in a large pan and fry in it over medium heat for about 5 minutes, turning them from side to side, then remove. Extinguish the sauce with the soup, add 150 g of cream, 1 teaspoon of cranberries and simmer for about 2 minutes on low heat. The sauce is thickened with the thickener, then seasoned with salt, pepper and nutmeg. Add the meatballs to the sauce again and keep warm.

Heat the milk and butter in a pot. Drain the potatoes, pass through a potato press in the hot milk and mix. Season with salt and nutmeg. The bundle of chives is washed, dried by shaking and, except for a few threads for decoration, cut into fine rolls and passed into a puree.

The meatballs are placed on plates with cream sauce and puree. Decorate with the rest of the chives and serve with the rest of the cranberries.


Necessary meatballs marinated in sauce:

For meatballs

  • 1 kg minced pork or mixture
  • 2 eggs
  • 3-4 slices of bread or a large potato
  • 1 large onion,
  • parsley or other greens
  • 4-5 cloves of garlic depending on how garlicy you want the composition
  • pepper, salt, flour, oil

For the sauce

  • 500 ml broth or paste folded with water or tomato juice
  • 1 bell pepper
  • 1 onion
  • 1 cup wine
  • 1 teaspoon sugar
  • pepper, salt, 1 bay leaf
  • soup or lukewarm water

For puree


Two recipes for marinated meatballs

I promised to give you the recipes for the marinated meatballs from my meeting with my Grandmothers on Sunday. Let me keep my word.

600 g pork, 300 g beef, 1 large potato, 2 eggs, salt, pepper. The potato given through the meat mincer, the minced meat and also, mix with the eggs and season with salt and pepper. Form the meatballs, flatten them and fry them in oil, turning them from side to side until golden brown. Sauce: 300 grams of tomato paste, 30 ml of vinegar, 50-60 ml of white or red wine, semi-dry, a bay leaf, salt, pepper, a julienned onion. Bottle the onion in a little oil, add the tomato paste stretched with a little water, wine and vinegar, bay leaf, salt and pepper. Put the meatballs in the saucepan with the sauce and let them boil for a quarter of an hour.

600 g pork, 300 g beef, 10 g garlic, 10 g fine salt, a little pepper. Knead the meat well with salt, this will lead to the binding of the meatballs without the need for an egg, breadcrumbs or bread crumbs. Add the finely crushed garlic and knead a little more. Form round meatballs and leave them to cool for half an hour. Fry them in a non-stick pan with a few drops of oil. It is important to brown on the outside, to get taste and color. Sauce: in the fat left by the meatballs, heat a cinnamon stick, a bay leaf, half a teaspoon of cumin seeds, 6-8 beans, 10 black peppercorns. After heating, pour a liter of mashed tomatoes over them. Bring to the boil and place the meatballs in the sauce. Let them simmer for 20 minutes. If you want to make a parsley puree, as I did, put half a kilo of parsley in boiling salted water and a cup of sweet cream. Boil half a vanilla bean together with the parsnip. After the parsnip has boiled, pass it through a fine sieve, adding a little of the water in which it boiled. Match the taste with salt. Both today. To be healthy.


Preparation:

Mix the minced meat with the bread soaked in water or milk and squeezed or with the grated potato (breadcrumbs can also be used, but in this case you will probably need to top them with liquid, soup), with the onion put on the small grater, with the crushed garlic, the two eggs, the finely chopped parsley, the freshly ground pepper and a pinch of salt. I used bread soaked in milk and added paprika powder, as I usually eat more spicy. The composition for the meatballs is quite flexible, so you can combine all kinds of spices, according to your own pleasure.

I kneaded well, to homogenize and I let the composition rest in the fridge for at least 2 hours. Before preparing them, I kneaded them once more. With the wet hand, form the meatballs, roll them in flour and fry them in a hot pan. Place on a plate on a napkin that absorbs excess oil. If you can't stand the frying, you can bake the meatballs in the oven tray on the baking paper.

We harden the onion and pepper for the sauce

We prepare the sauce. In a hot saucepan, fry the finely chopped onion together with the bell pepper, a pepper powder and a pinch of salt. I enriched the sauce with hardened onions and peppers for sweetness, flavor and consistency. You can remove them if you prefer a simple tomato sauce. When they harden, we turn everything off with the cup of wine (can be white, but also red), put the bay leaf, the teaspoon of sugar and pour the broth. We put a cup of soup or, if we don't have it, lukewarm water (give it time to boil and have where to drop and control consistency) and let it simmer slowly.

Put the meatballs in the pan, in the sauce and let it simmer for another 10 minutes. The meatballs should be drowned in the sauce, so if necessary add more soup or water. I avoided abusing the flour and did not put it in the sauce because I relied on the flour browned on the meatballs and which contributes enough to the binding of the sauce.

After we have stopped the fire, we must let the capped pan rest for at least 10 minutes to penetrate the meatballs, to draw its sauce. In fact, you will notice that left over from one day the meatballs will absorb the liquids and the sauce will become thicker. While the taste is rounded in the pan, prepare the puree with some milk, a good piece of butter and salt. I will not repeat how to prepare a mashed potato, but whoever is interested can read here. I seasoned the puree with a white pepper powder. Another option would be pasta dumplings, for those who prefer puree.


Marinated meatballs with mashed potatoes

We really like marinated meatballs and we have 2 serving options. Today's one is with some meatballs in the shape of balls, served with mashed potatoes. Another option is meatballs served with pasta (you can find the recipe here).

Ingredients for meatballs:

  • 200 grams of minced beef
  • 1 or
  • 1 small clove of garlic
  • 1 small white potato
  • finely chopped green parsley with a knife

Ingredients for the sauce:

  • 300 ml broth / tomato juice
  • 1 small onion
  • 1 clove of garlic
  • 3 peppercorns
  • 1/2 carrot

Ingredients for puree:

  • 1 medium white potato
  • 1 small slice of celery
  • 2 teaspoons cold pressed vegetable oil (I used sunflower)

How I proceeded:

  • I put in a bowl the minced meat, the raw egg, the grated potato (raw and squeezed well in handfuls of liquid), the chopped garlic and the green parsley. I mixed well and made round balls in my palm, which I put in a tray lined with baking paper. I baked the meatballs in the oven, at 175 degrees, with ventilation, until they turned brown (about 40 minutes in my case)
  • In parallel, I boiled the broth, chopped onion, chopped carrot, garlic and peppercorns. I simmered until the carrots and onions were soft. I took out the peppercorns and finely blended the sauce.
  • when the meatballs were ready, I transferred them to the sauce and simmered for another 10 minutes
  • for puree I boiled the potato (peeled) and celery. When they were cooked, I finely chopped them with a potato press, adding the oil to the mixture.
  • I served the dish with fresh dill
  • adjust the quantities used according to how many portions you want to make we all eat the same thing and do not cook daily

Drd. pediatric nutrition Hadmaș Roxana

Specialist in Nutrition and Dietetics, Clinical and Community Nutrition, PhD student in Medical Sciences, Pediatrics branch


Marinated meatballs with mashed potatoes

We invite you to watch below the video recipe marinated meatballs with mashed potatoes:

Meatball ingredients:

  • Minced pork / beef 500 g
  • Onion (small) 1 pc
  • Garlic 4 puppies
  • Eggs 1 pc
  • Slice of bread
  • Salt 1/2 teaspoon
  • Pepper 1/2 teaspoon
  • Dried thyme 1/2 teaspoon
  • Paprika 1 teaspoon
  • Fresh parsley 1 bunch
  • Frying oil

Tomato sauce ingredients:

  • Baked tomato broth 500 ml
  • Basil 1/2 teaspoon
  • Thyme 1/2 teaspoon
  • Red onion (large) 1 pc
  • Salt and ground pepper 1/2 teaspoon
  • Garlic 2 puppies
  • Water 150 ml

Puree ingredient:

Preparation: Step 1. In a bowl, mix the meatball ingredients.

Step 2. Grease your hands with oil and form about 22 medium meatballs.

Step 3. Fry the meatballs in oil. Leave on each side over medium heat until nicely browned. Remove the meatballs on a plate.

Step 4. For the sauce, sauté the onion and garlic in a little olive oil. Add a little salt. After the onion has hardened, add the broth, water and dried basil. Mix well until the sauce is smooth.

Step 5. Add the meatballs to the sauce. Add thyme and basil. Put the lid on and simmer for about 10-15 minutes.

Step 6. For puree, boil the diced potatoes for about 30-35 minutes. Remove the potatoes in a bowl and mash with a potato grinder (do not use the mixer). Then add the cold butter, hot milk and salt. Pass again until everything is smooth.

Step 7. Serve hot meatballs marinated with mashed potatoes. We wish you good appetite and increase your cooking recipe for meatballs marinated with mashed potatoes.

Marinated meatballs with mashed potatoes & # 8211 Net