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Baked meatballs

Baked meatballs



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Mix the meat with finely chopped onion, garlic, bread soaked in milk, chopped parsley, eggs and spices.

Keep the obtained composition in the cold for 30 minutes, then shape it and place the meatballs obtained in a pan greased with oil. Bake over high heat on the top step of the oven.


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.


Baked diet meatballs

These meatballs dietary and slightly exotic are easy to prepare from either pork, poultry or beef and can be enjoyed at any time as a snack or a appetizer especially at a festive meal with Cream cheese with sour cream & # 8211 from Delaco.

ingredients Dietary meatballs :

750 g lean minced meat (poultry, pork, beef)
1 teaspoon freshly grated ginger (or half a teaspoon of powdered ginger)
half link green parsley
2 eggs
2 cloves crushed garlic
salt and pepper to taste
100 g cream cheese with sour cream -Something fine, from Delaco
fresh cucumbers and tomatoes for garnish

Preparation Dietary meatballs :

The minced meat is mixed with the two eggs, with the grated ginger, with the finely chopped parsley, with the garlic and then seasoned with salt and pepper to taste. From the resulting composition is formed meatballs small which is then placed in a tray lined with baking paper and fried without oil in the preheated oven for about 10-15 minutes. From time to time they return meatballs to bake evenly. Those who want to fry them faster can choose the faster variant by frying them in oil. We infuse in each meatballs a toothpick on which we then pull a slice of fresh cucumber, a piece of cream cheese with sour cream- Something fine from Delaco and on top we put a piece of tomato.


OVEN WITH POTATOES IN THE OVEN

Baked meatballs with potatoes, a simple and tasty food, easy to prepare, with ingredients available to everyone. Bake the meatballs together with the baked potatoes, so avoid frying and the unpleasant smell in the kitchen. Although, for this recipe, new or small potatoes are indicated, it is also prepared with larger diced potatoes. The combination is delicious, the cream sauce gives it a great taste and, along with a salad, you have a simple and good lunch or dinner.

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  • 1 kg of potatoes
  • 2 tablespoons oil (for greased tray)
  • 450 g minced pork / mixed / beef / chicken, etc.
  • a slice of bread without crust (approx. 50 g)
  • 1 or
  • 1 small onion
  • 2 cloves of garlic
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • parsley
  • S.O.S
  • 200 g fat cream (fermented sour, 24% fat)
  • 2 tablespoons ketchup / barbecue sauce / tomato paste
  • 1 teaspoon grated sweet paprika
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 50-70 ml water
  • parsley for decoration

How to prepare meatballs with baked potatoes

First prepare the meatballs. Soak the bread slice in water. In a large bowl put the meat, egg, onion and garlic given by the small grater, spices, greens and then bread squeezed very well by water. Mix well to blend the ingredients well and set aside to rest.

Meanwhile, clean and cut the carnations into cubes and turn on the oven at 200 ° C. Grease a 22 & # 21530 cm tray with the two tablespoons of oil and place the potatoes. Then form the meatballs, a little smaller than a walnut and place them over the potatoes.

Cover the tray with a lid or aluminum foil and place in the oven for 20 minutes.

Now you can also prepare the sauce. Mix the cream, ketcup (or whatever you chose to use), salt, pepper and paprika in a bowl. I like it more with barbecue sauce but it comes out just as good with ketchup or tomato paste. Mix well and thin with water.

After 20 minutes, remove the tray from the oven and spread the sauce on top.

Put the dish back in the oven for another 15-20 minutes or until the food is nicely browned. When ready, sprinkle with fresh parsley or dill, if you like. Eat it hot, with your favorite salad. Good appetite!


Baked vegetable meatballs after 1 year

Simple recipe for baked vegetable meatballs for children older than 1 year sent by Ioana.

Ingredients baked vegetable meatballs for children:

  • 1-2 carrots
  • 1 small zucchini
  • 2-3 potatoes
  • an onion
  • one tomato
  • 2-3 cloves of garlic
  • 1 or
  • a bunch of parsley
  • salt
  • SPICES

Preparation time: 10 minutes, baking time 20-25 minutes

How to prepare vegetable meatballs in the oven:

1. Peel the carrots, zucchini, potatoes, wash well and put on the grater with the smallest eyes.

2. Peel the onion and garlic. Wash the parsley well under running water.

3. Put in the blender the egg, onion, garlic, tomato, a little salt, spices according to your preferences and the parsley and mix a few times until you can still see the small pieces of parsley.

4. Drain the grated vegetables well from the juice and mix with the blender composition. We ran well.

5. Heat the oven and put baking paper in a tray. We make the meatballs bigger or smaller and leave them in the oven for 20-25 minutes until they brown a little.

6. Separately you can make a tomato sauce (from 2-4 grated tomatoes, a pinch of salt, spices, boiled for 10-15 minutes) or garlic sauce if the little one accepts. Good appetite for dwarfs!


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(5 points / total votes: 39)

[email protected] 6 years ago - 18 August 2011 09:29

Re: Eggplant meatballs

suuuupeeeeeeerrr buuuuuuuuunn. they have a very interesting taste mmmmmmmm. what buuuuuuun

Olga 6 years ago - 18 August 2011 12:02

Re: Eggplant meatballs

Ioana, what an interesting recipe! Why do we have to put salt and oil on the eggplant before putting it in the oven? I ask in the idea that I would like to use, say in winter, baked eggplant from the freezer, and I don't know if that step is important, because the eggplant that I put in the freezer is not given with salt and oil.

Ioana 6 years ago - 18 August 2011 12:12

Re: Eggplant meatballs

you can use ripe eggplants from the freezer, just let them drain well.
the reason I baked them cut in half (and not whole) is that this way the water evaporates from them more easily. and in the end they will not be so watery (which is important now, because they will not "absorb" so much breadcrumbs). that's why I salted them on top, the salt helps the water to come out of them faster. and with oil I put them on the cut so as not to make a dry crust on top.

crys 6 years ago - 19 August 2011 14:04

Re: Eggplant meatballs

Ioana 6 years ago - 19 August 2011 14:09

Re: Eggplant meatballs

crys 6 years ago - 19 August 2011 15:50

Re: Eggplant meatballs

I meant meatballs. not to fry them in oil. to bake them in the oven?

iulianic 6 years ago - 19 August 2011 15:58

Re: Eggplant meatballs

I think he was referring to the last phase, that of frying. My opinion is that I absorb a lot of oil, and eggplants are heavier for the liver anyway.

Ioana 6 years ago - 19 August 2011 16:42

Re: Eggplant meatballs

sorry. that option does not exist in my mind
I think they can be made in the oven, greased with oil and baked. but in this version it would go better with a tomato sauce (with a little garlic and basil) next to it.

Julian, surprising, but does not absorb oil. Indeed, raw eggplants absorb a lot when fried, but they are really light for something fried in oil. much lighter than meatballs.

Simona-Adina Hotea 6 years ago - 22 August 2011 11:16

Re: Eggplant meatballs

One reason why - probably - I don't absorb oil when frying is the fact that they are baked beforehand and not cooked (I knew the recipe with boiled eggplants and that's why I didn't like them very much). You will definitely try the version with ripe eggplants, I think they also taste much better.

Ioana 6 years ago - 22 August 2011 11:36

Re: Eggplant meatballs

simona, I also knew about the version with them cooked, but I never tried. but if you say I absorb oil I will never really try it.

marinela barza 6 years ago - 22 August 2011 13:24

Re: Eggplant meatballs


Congratulations, it's really a good, easy and cheap recipe that matters today. It doesn't take time, it doesn't take money and it doesn't make you fat.

Mara Manole 6 years ago - 23 August 2011 11:10

Re: Eggplant meatballs

I made them yesterday, but I also put in the composition a finely grated potato and an onion, a bunch of dill and some crushed coriander. I fried them with yogurt sauce with garlic, crazy. there are a few more for today, so as not to enter the kitchen in this heat. I have spinach for Maria, so I took it out, today I don't touch the stove.

Ioana 6 years ago - 23 August 2011 13:19

Re: Eggplant meatballs

super sounds, you gave them an Arabic touch and you served them as such.

Ofelia 6 years ago - 25 August 2011 13:13

Re: Eggplant meatballs

They do not fall hard on the liver if we fry them in olive or palm oil. Also, in order not to have liver problems, after baking the eggplant peeled is left in water for 15 minutes, then drained. I don't know if this procedure can be applied to this recipe.

rina 6 years ago - 27 August 2011 03:15

Re: Eggplant meatballs

I can't wait to go shopping tomorrow and when I get home I'll start doing everything I liked tonight! I remember that one night I really wanted KFC, and I gave a google. Since then I haven't looked for you but now I desperately search for recipes, after I humiliated myself today in the kitchen with my friend . It was the 8th anniversary, and we started cooking. It was a fiasco, and the bad part was that I was to blame.

alex 6 years ago - 30 August 2011 11:14

Re: Eggplant meatballs

I made them too but I'm not very happy. First of all, I didn't complicate myself with the baked eggplant, but I baked it like an eggplant salad. I finally ate them with yogurt and garlic sauce and they were edible.

Ioana 6 years ago - 30 August 2011 11:20

Re: Eggplant meatballs

the eggplants are baked cut in half so that the water evaporates from them, just so that not much bread crumbs are needed.
if you baked them, for the salad you had to let them drain and possibly even put them in a Teflon pan to bake them so that the water evaporates from the inside as well.

Andreea 6 years ago - 10 September 2011 17:17

Re: Eggplant meatballs

Very good! However, I have a doubt. in the recipe you wrote that parmesan is added, but in the ingredients you did not pass parmesan. Did you use it or not? If so, in what quantity? I made them without, but they turned out good. I liked them!

mariana 6 years ago - 13 October 2011 19:09

Re: Eggplant meatballs

1. Can I use cheese-not Parmesan?
2. Instead of frying them in oil, can I bake them on a hot grill?
otherwise it looks insane.

adran 6 years ago - 6 November 2011 19:34

Re: Eggplant meatballs

I read the recipe! tomorrow I'm going to buy what I need and as soon as I give the result! arata ff appetizing!

ioja andreea 6 years ago - 13 December 2011 18:59

Re: Eggplant meatballs

very tasty and easy to prepare. a goodness of meatballs

CARMEN 5 years ago - 5 April 2012 01:00

Re: Eggplant meatballs

st ff good. but it's typical of Tuscany. here in Piedmont I make them differently. My congratulations. I tried them and they are. delicious.

Oana Ruja 4 years ago - March 16, 2013 11:49 AM

Re: Eggplant meatballs

very good! thanks for the recipe!

Mariana 2 years ago - 26 August 2015 11:13

Re: Eggplant meatballs

Ioana, I would like to prepare this recipe that sounds very interesting. My problem is that I can't use cheese in dishes because I have a husband who doesn't eat dairy.
So, you can advise me what I could replace the cheese in this preparation, if it can be replaced.
Thank you.

Ioana 2 years ago - 26 August 2015 11:17

Re: Eggplant meatballs

you could use yeast flakes (at health food stores), it is the substitute used by vegetarians for parmesan. they really taste good even though they sound weird.
or just well drained tofu in napkins and crushed.

Mariana 2 years ago - 26 August 2015 11:35

Re: Eggplant meatballs

Thanks for the ideas. If I put boiled potato (possibly also egg) do you think it would bind the composition instead of cheese?

Ioana 2 years ago - 27 August 2015 11:50

Re: Eggplant meatballs

Mariana, I wouldn't lay eggs because then you need too much breadcrumbs and you won't feel the eggplant. potato. you can try.

Yeast flakes don't look attractive to you? they are very good for "tying" compositions like this and they also have a taste that is a bit like cheese. I used flakes instead of eggs to make these meatballs in the oven: [link]

Mariana 2 years ago - 27 August 2015 12:06

Re: Eggplant meatballs

Ioana, I didn't use yeast flakes at all. They should be okay and they're healthy, right? I have some reservations about taste, I don't know if my husband will like it. that I would try them. Doesn't there feel a taste of leavening (something else doesn't come to my mind) in the preparation? Thank you

Ioana 2 years ago - 27 August 2015 13:33

Re: Eggplant meatballs

they are very healthy. read more about them here: [link]

they are inactive flakes, so they do not grow and do not have that taste of yeast with which you make bread. they taste very fine parmesan

Mariana 2 years ago - 27 August 2015 13:58

Re: Eggplant meatballs

Ioana, how do you eat yeast flakes? Can they be added to salads, for example?

Ioana 2 years ago - 27 August 2015 14:06

Re: Eggplant meatballs

in salads, over sauteed vegetables (spinach, broccoli), over pasta or rice instead of parmesan.


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(5 points / total votes: 39)

[email protected] 6 years ago - 18 August 2011 09:29

Re: Eggplant meatballs

suuuupeeeeeeerrr buuuuuuuuunn. they have a very interesting taste mmmmmmmm. what buuuuuuun

Olga 6 years ago - 18 August 2011 12:02

Re: Eggplant meatballs

Ioana, what an interesting recipe! Why do we have to put salt and oil on the eggplant before putting it in the oven? I ask in the idea that I would like to use, say in winter, baked eggplant from the freezer, and I don't know if that step is important, because the eggplant that I put in the freezer is not given with salt and oil.

Ioana 6 years ago - 18 August 2011 12:12

Re: Eggplant meatballs

you can use ripe eggplants from the freezer, just let them drain well.
the reason I baked them cut in half (and not whole) is that this way the water evaporates from them more easily. and in the end they will not be so watery (which is important now, because they will not "absorb" so much breadcrumbs). that's why I salted them on top, the salt helps the water to get out of them faster. and with oil I put them on the cut so as not to make a dry crust on top.

crys 6 years ago - 19 August 2011 14:04

Re: Eggplant meatballs

Ioana 6 years ago - 19 August 2011 14:09

Re: Eggplant meatballs

crys 6 years ago - 19 August 2011 15:50

Re: Eggplant meatballs

I meant meatballs. not to fry them in oil. to bake them in the oven?

iulianic 6 years ago - 19 August 2011 15:58

Re: Eggplant meatballs

I think he was referring to the last phase, that of frying. My opinion is that I absorb a lot of oil, and eggplants are heavier for the liver anyway.

Ioana 6 years ago - 19 August 2011 16:42

Re: Eggplant meatballs

sorry. that option does not exist in my mind
I think they can be made in the oven, greased with oil and baked. but in this version it would go better with a tomato sauce (with a little garlic and basil) next to it.

Julian, surprising, but does not absorb oil. Indeed, raw eggplants absorb a lot when fried, but they are really light for something fried in oil. much lighter than meatballs.

Simona-Adina Hotea 6 years ago - 22 August 2011 11:16

Re: Eggplant meatballs

One reason why - probably - I don't absorb oil when frying is the fact that they are baked beforehand and not cooked (I knew the recipe with boiled eggplants and that's why I didn't like them very much). You will definitely try the version with ripe eggplants, I think they also taste much better.

Ioana 6 years ago - 22 August 2011 11:36

Re: Eggplant meatballs

simona, I also knew about the version with them cooked, but I never tried. but if you say I absorb oil I will never really try it.

marinela barza 6 years ago - 22 August 2011 13:24

Re: Eggplant meatballs


Congratulations, it's really a good, easy and cheap recipe that matters today. It doesn't take time, it doesn't take money and it doesn't make you fat.

Mara Manole 6 years ago - 23 August 2011 11:10

Re: Eggplant meatballs

I made them yesterday, but I also put in the composition a finely grated potato and an onion, a bunch of dill and some crushed coriander. I fried them with yogurt sauce with garlic, crazy. there are a few more for today, so as not to enter the kitchen in this heat. I have spinach for Maria, so I took it out, today I don't touch the stove.

Ioana 6 years ago - 23 August 2011 13:19

Re: Eggplant meatballs

super sounds, you gave them an Arabic touch and you served them as such.

Ofelia 6 years ago - 25 August 2011 13:13

Re: Eggplant meatballs

They do not fall hard on the liver if we fry them in olive or palm oil. Also, in order not to have liver problems, after baking the eggplant peeled is left in water for 15 minutes, then drained. I don't know if this procedure can be applied to this recipe.

rina 6 years ago - 27 August 2011 03:15

Re: Eggplant meatballs

I can't wait to go shopping tomorrow and when I get home I'll start doing everything I liked tonight! I remember that one night I had a strong craving for KFC, and I gave a google. Since then I haven't looked for you but now I'm desperately looking for recipes, after I humiliated myself today in the kitchen with my friend . It was the 8th anniversary, and we started cooking. It was a fiasco, and the bad part was that I was to blame.

alex 6 years ago - 30 August 2011 11:14

Re: Eggplant meatballs

I made them too but I'm not very happy. First of all, I didn't complicate myself with the baked eggplant, but I baked it like an eggplant salad. I finally ate them with yogurt and garlic sauce and they were edible.

Ioana 6 years ago - 30 August 2011 11:20

Re: Eggplant meatballs

the eggplants are baked cut in half so that the water evaporates from them, just so that not much bread crumbs are needed.
if you baked them, for the salad you had to let them drain and possibly even put them in a Teflon pan to bake them so that the water evaporates from the inside as well.

Andreea 6 years ago - 10 September 2011 17:17

Re: Eggplant meatballs

Very good! However, I have a doubt. in the recipe you wrote that parmesan is added, but in the ingredients you did not pass parmesan. Did you use it or not? If so, in what quantity? I made them without, but they turned out good. I liked them!

mariana 6 years ago - 13 October 2011 19:09

Re: Eggplant meatballs

1. Can I use cheese-not Parmesan?
2. Instead of frying them in oil, can I bake them on a hot grill?
otherwise it looks insane.

adran 6 years ago - 6 November 2011 19:34

Re: Eggplant meatballs

I read the recipe! tomorrow I'm going to buy what I need and as soon as I give the result! arata ff appetizing!

ioja andreea 6 years ago - 13 December 2011 18:59

Re: Eggplant meatballs

very tasty and easy to prepare. a goodness of meatballs

CARMEN 5 years ago - 5 April 2012 01:00

Re: Eggplant meatballs

st ff good. but it's typical of Tuscany. here in Piedmont I make them differently. My congratulations. I tried them and they are. delicious.

Oana Ruja 4 years ago - March 16, 2013 11:49 AM

Re: Eggplant meatballs

very good! thanks for the recipe!

Mariana 2 years ago - 26 August 2015 11:13

Re: Eggplant meatballs

Ioana, I would like to prepare this recipe that sounds very interesting. My problem is that I can't use cheese in dishes because I have a husband who doesn't eat dairy.
So, you can advise me on what I could replace the cheese in this preparation, if it can be replaced.
Thank you.

Ioana 2 years ago - 26 August 2015 11:17

Re: Eggplant meatballs

you could use yeast flakes (at health food stores), it is the substitute used by vegetarians for parmesan. they really taste good even though they sound weird.
or just well drained tofu in napkins and crushed.

Mariana 2 years ago - 26 August 2015 11:35

Re: Eggplant meatballs

Thanks for the ideas. If I put boiled potato (possibly also egg) do you think it would bind the composition instead of cheese?

Ioana 2 years ago - 27 August 2015 11:50

Re: Eggplant meatballs

Mariana, I wouldn't lay eggs because then you need too much breadcrumbs and you won't feel the eggplant. potato. you can try.

Yeast flakes don't look attractive to you? they are very good for "tying" compositions like this and they also have a taste that is a bit like cheese. I used flakes instead of eggs to make these meatballs in the oven: [link]

Mariana 2 years ago - 27 August 2015 12:06

Re: Eggplant meatballs

Ioana, I didn't use yeast flakes at all. They should be okay and they're healthy, right? I have some reservations about taste, I don't know if my husband will like it. that I would try. Doesn't there feel a taste of leavening (something else doesn't come to my mind) in the preparation? Thank you

Ioana 2 years ago - 27 August 2015 13:33

Re: Eggplant meatballs

they are very healthy. read more about them here: [link]

they are inactive flakes, so they do not grow and do not have that taste of yeast with which you make bread. they taste very fine parmesan

Mariana 2 years ago - 27 August 2015 13:58

Re: Eggplant meatballs

Ioana, how do you eat yeast flakes? Can they be added to salads, for example?

Ioana 2 years ago - 27 August 2015 14:06

Re: Eggplant meatballs

in salads, over sauteed vegetables (spinach, broccoli), over pasta or rice instead of parmesan.


Fasting meatballs in the oven

Delicious and nutritious, fasting meatballs are a delight all year round, and they are also ideal for packaged snacks.

To prepare this recipe, you need the following ingredients:

  • 3 young pumpkins put on a large grater and drained
  • 2 boiled potatoes crushed with a fork
  • 2 carrots put on a small grater
  • half a cup of brown rice
  • a large onion, finely chopped
  • a bunch of finely chopped green parsley
  • 3 tablespoons breadcrumbs
  • 3 cloves of garlic given through the press
  • salt and pepper.

In a hot pan put 4-5 tablespoons of cold-pressed rapeseed oil, carrot and a quarter cup of water. Turn the heat to medium and cover the pot with a lid. After 2-3 minutes, add the onion, stir and leave on the fire, stirring occasionally, until the water drops completely and the vegetables are soft. Turn off the heat and leave to cool.

Separately, bring some water to a boil, and when it starts to boil, add the rice. Let it boil for 2-3 minutes, then drain it and leave it to cool.

Mix the zucchini, hardened vegetables, rice, potatoes, garlic, breadcrumbs and parsley in a bowl. Season with salt and pepper and mix.

Take a spoonful of this composition and shape the meatballs - which you place in a tray lined with baking paper. Grease the meatballs with rapeseed oil with a brush. If you have a container with a spray pump, it's even better.

Place the pan in the preheated oven at 180-190ºC for half an hour or until the meatballs are slightly browned on top.


Baked meatballs

Baked meatballs, fluffy and juicy, like those fried in oil. And they have another advantage: they are seasoned with granulated garlic, so you can go out in the city after eating them. To accentuate the taste, we used yeast flakes, which also act as a binder for meat (instead of egg and breadcrumbs).

As a model, I used the very good roasted meatballs from Selgoros, which were recommended to me by a friend. I tried them and I agreed with him, they are good, but after reading the 6 Es added in the composition for some meatballs with a warranty period of only 24 hours I said that I do not consume such a thing, but I can try to make them at home.