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Meatballs in potato sauce

Meatballs in potato sauce

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Prepare the meatballs as follows: mix the meat with the ham, crushed garlic, 5 eggs, pine buds, parsley and season, the composition is softer. Put enough oil in a pan to heat. When it has heated up with a spoon, take it out of the meat composition and put it in the pan from top to bottom so that it comes out a little round ... it doesn't need to be browned much ... when they are ready, put it on the kitchen napkins.

Separately in another pot grate the onion and cook with a tablespoon of oil, do the same with the carrot, add the tomato sauce, pepper and a bay leaf, fill with water and let it boil. boiled a little, add the meatballs, let it boil for another 15 minutes and at the end, grate a boiled egg and add the canned peas.

Serve with diced fried potatoes.

Ingredients Grilled meatballs with potatoes and tomato sauce with vegetables

  • 300 grams of minced meat (beef, chicken & # 8211 boned leg & # 8211 or pork, defatted)
  • 150 grams of grated pumpkin on a grater with large holes
  • 2-3 sprigs of green onions, chopped into thin slices
  • 2 large cloves of garlic, crushed
  • 1 ordinary bun, soaked well in water (or milk) and then squeezed well
  • 1 whole egg
  • 1/2 bunch of chopped green parsley
  • salt pepper
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon grated nutmeg
  • 1 teaspoon sweet, flavored paprika
  • 3 tablespoons flour (for sprinkling meatballs)
  • 200 ml. vegetable oil (for frying)
  • 6 sprigs of green onions, chopped into rounds
  • 1 celery stalk, diced
  • 1-2 young carrots, chopped into cubes
  • 3 cloves of garlic, cut into thin slices
  • 2 tablespoons olive oil
  • 4-5 scalded and peeled tomatoes or 1 can of tomatoes in broth
  • 1 teaspoon dried oregano, chopped
  • 1 bay leaf
  • salt, pepper to taste
  • 1 teaspoon sugar (optional)
  • 1.2 kg. new large potatoes
  • 1 tablespoon olive oil
  • salt
  • 150 grams of mozzarella (or cheese)
  • 1/2 bunch chopped green parsley, sprinkle at the end

Preparation Gratinated meatballs with potatoes and tomato sauce with vegetables

1. Put the ingredients for the meatballs in a bowl and knead well. If you use larger pumpkins, dig them out of the seeds and if you use the very young ones, they can be kept peeled. Season the mixture with salt, pepper, nutmeg and ground coriander (you can give up some spices if you don't like them).

Note: I used pork and beef in the mixture.

2. With wet palms, break pieces of the “dough” from the meatballs and shape meatballs slightly smaller than a ping-pong ball.

3. Roll the meatballs through the flour, shaking off the excess flour. Heat the vegetable oil in a pan and quickly brown the meatballs on both sides, finally removing them on absorbent paper towels to drain the excess oil. In this phase, it is not necessary to penetrate the meatballs, which will be cooked later in the oven, just to catch a beautiful color.

4. Peel the new potatoes as shown in the recipe new potatoes with garlic and rosemary in the oven then cut into pieces as equal as possible (to cook at the same time) and put to boil in a pot of cold water to which we add 1 teaspoon of salt. We will boil the potatoes so that they soften but keep their shape well, so that they do not crush.

5. Turn on the oven and set it at 190 degrees Celsius and while it heats up, take care of the sauce: put a pan with the 2 tablespoons of oil on medium heat and add the green onion, garlic, celery and carrots, all finely chopped, together with 1 pinch of salt. Saute the vegetables over medium to low heat, stirring frequently and adding 1-2 tablespoons of hot water (from the pot of boiling potatoes) until well softened.

6. Add the peeled and chopped tomatoes or tomatoes in broth, oregano and bay leaf and bring to a boil. If the sauce is too thick at this stage, add more hot water and boil a little more. At the end, match the taste of the sauce with salt, pepper and sugar (if desired) and remove the bay leaf.

7. When the potatoes are sufficiently cooked, drain the water, put them in a suitable shape for the oven (I put them in a large cast iron saucepan), sprinkle with 1 tablespoon of olive oil and season. (if necessary) with salt.

8. Arrange all the meatballs between the potatoes and pour the sauce over them.

9. Spread the sauce evenly over the potatoes and meatballs and place in the preheated oven at 190 degrees Celsius for 20 minutes.

10. After the first 20 minutes, place slices of mozzarella (or cheese) on top of the meatballs and potatoes and continue to bake for another 10-15 minutes, until the cheese is nicely au gratin.

11. After the food is ready and the cheese is nicely browned, sprinkle with chopped green parsley and you can taste it right away, because it is wonderfully hot, as long as the melted cheese during baking stretches into threads that make you lose your mind. appetite.

From the first images of the article, did you see that I wasn't kidding when I said about those melted cheese threads & # 8230 let alone the smell? What about taste? All I can say is a big appetite and good luck!

Tagliatele with meatballs in zacusca sauce

Every time I make meatballs and not eat them all hot, for those that remain, I prepare various sauces that we serve with pasta, rice or potatoes.
This time I added some tagliatele next to them.

  • 16 meatballs
  • 400 gr eggplant zacusca
  • 200 gr tomato juice
  • 4 cloves of garlic
  • 1/2 bunch of green parsley
  • 200 gr slices
  • the water
  • salt

Preparation time: 30 minutes

[preparation title = & # 8221Preparation & # 8221]

For the preparation of tagliatelle, put in a bowl, on the fire, water with a little salt, and when it starts to boil, add the tagliatelle.
Let them boil until they penetrate well, then turn off the heat and leave them in the water until the sauce is ready.

For the sauce, mix in a bowl, zacusca with tomato juice and put the bowl on medium heat.

When the sauce starts to boil, dip the meatballs in it, cover the bowl so that the meatballs are well simmered and leave it on the fire for about 10 minutes, then add the cleaned and pressed garlic, mix the sauce, taste it and season it, if necessary, with salt and spices.
I didn't add anything, I liked the taste resulting from the mixture of zacusca and tomato juice, to which he also added his meat and meat.

Leave the pot on the fire for 5 minutes after adding the garlic, then set it aside and add the chopped green parsley.

Serve the tagliatelle with meatballs in sauce, with pickles or vegetable salad.

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Meatballs with sour cream sauce

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Tarragon meatballs

Meatballs with tarragon from beef, pork and potatoes served with brown sauce

Spicy meatballs in sauce, under the lid of mashed potatoes

Usually when I make meatballs, I make a lot and eat hot with mustard, then for the ones that remain I make a sauce, but this time I made it like a pudding, with mashed potatoes. They are very good!

  • For meatballs:
  • 1 Kg minced meat mixture: pork + beef + chicken
  • 2 onions
  • 6 cloves garlic
  • 1 carrot
  • 4 potatoes
  • 2 eggs
  • salt
  • pepper
  • thyme
  • frying oil
  • For the sauce:
  • 1 jar zacusca (400 gr)
  • 3 tablespoons wasted juice
  • 1 teaspoon sugar
  • For puree:
  • 1 Kg of potatoes
  • 30 gr butter
  • 150 ml of milk
  • the water
  • salt
  • chopped basil
  • 4 cloves of garlic
  • 150 gr smoked Delaco cheese

[/ ingredients]
[preparation title = & # 8221Preparation & # 8221]

First we prepare the meatballs.

We clean the vegetables and wash them, then we pass the onion and the garlic through the mincer or robot and we mix them with the minced meat.

We pass through the mincer and the potatoes with the carrot, we squeeze them well by the juice they leave and we mix them with the minced meat.

Add salt, pepper, thyme and two whole eggs and mix.

Form round and small meatballs and fry them in hot oil on all sides, then take them out in a sieve or absorbent towels to remove the oil.

Meanwhile, we prepare the puree.

We clean the potatoes, wash them and boil them in salted water.

When they start to crumble, drain them and pass them together with the cleaned and pressed garlic, the chopped basil. Add the butter and dilute with hot milk.

For the sauce, mix the zacusca with the tomato juice and sugar.

In a heat-resistant form, place the meatballs, then add the sauce and cover with the mashed potatoes.

Bake for 15 minutes at 180 degrees, then remove and grate the cheese on top, then put back in the oven for 5 minutes.

Chiftelute In Sos Bechamel

Cut the onion into slices and cook on 2 tablespoons of oil. The potatoes (raw) cleaned together with the hardened onion are passed through the meat mincer and added to the meat. Put the 2 fresh eggs, season with salt, pepper and add the chopped green parsley and dill. Mix until smooth, then roll the meatballs in flour and fry them in hot oil.

After we finish frying, we place the meatballs in a bowl and start preparing the Bechamel sauce.

Bechamel sauce: Melt the butter and flour on the fire and heat them without the flour changing color (over low heat), and quench with 1/2 l of hot milk added gradually, taking care not to make lumps. Add salt, white pepper to taste and juice from 1/2 lemon and chopped parsley and then add 100 grams of sour cream.

We pour this sauce over the meatballs and put everything in the preheated oven for about 15 minutes.

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.

Meatballs with broth sauce: super easy recipe

Even if you haven't made meatballs yet, you can try this recipe because it's very easy. Here are the ingredients you need and how to prepare them:

Ingredients for meatballs:

  • 1kg of minced beef or pork
  • 1 glass of milk / water
  • 1 or
  • 4 tablespoons breadcrumbs
  • 2 teaspoons salt
  • 2 tablespoons chopped green parsley
  • 4 cloves of garlic
  • 50 ml of oil

Ingredients for the sauce:

  • 500 g of mashed tomatoes
  • 1 tablespoon tomato paste
  • 1 onion
  • 2 bay leaves
  • 1/4 pepper
  • 1 teaspoon sugar
  • 1/2 teaspoon thyme

How to prepare meatballs:

  1. Pour the cup of milk over the breadcrumbs and leave for 10 minutes to absorb. Stir to obtain a thick consistency.
  2. Chop the meat and add salt and pepper, egg, breadcrumbs, parsley and 2 cloves of garlic. Mix the composition well.
  3. Moisten the m & acircines with a little oil and form the meatballs.
  4. Put oil in a pan and fry the meatballs there. When they are well browned, take them out of the pan and prepare the sauce.

How to prepare sauce:

  1. & Icircn the same pan & icircn that you fried the meatballs, put diced onions and 2 cloves of garlic and let them harden a little.
  2. Add the mashed tomatoes, tomato paste, stir and simmer for 10 minutes.
  3. Add salt and pepper to taste, bay leaf and sugar and mix well. After a few minutes, add the meatballs to the sauce, mix and let them simmer for another 10-15 minutes.
  4. Serve the meatballs with your favorite garnish.

Potato Meatballs with Lemon Sauce

Wash the potatoes well. Boil them in salted water. Drain, peel and strain. Leave to cool.
Incorporate the eggs, then add the flour, green parsley and knead an elastic dough, not very soft. Match the taste of salt and pepper.
Here you can proceed in two ways:
- molded in the form of a roll with a diameter of 6-7 cm and rolled in breadcrumbs, so that it penetrates the dough, forming a crust. Cut thick slices with one finger and place in a tray lined with baking paper, greased with a little oil
- flattened shapes of the right size that you roll in breadcrumbs, then transfer them to the tray lined with baking paper, greased with a little oil.
Put in the preheated oven for about 20-25 minutes, at 190-200 degrees, turning them halfway through or until they are done and nicely browned.
Keep them warm until the sauce is ready.

Lemon sauce
Melt the butter in a saucepan, add the flour, mix well, and after a few minutes quench with soup. Rub well so that they do not remain lumpy and simmer for about 5 minutes, stirring constantly or until the sauce begins to thicken.
Set aside and incorporate the peel, lemon juice and adjust the taste of salt.
Put in an arrival

Serve the potato meatballs while they are hot, sprinkled with lemon sauce, as a dish in itself or as a side dish next to fish, meat or various grilled dishes, etc.

How to prepare Meatballs in cheese sauce meatball recipe in cream cheese quattro cheese

The minced meat I used was finely chopped, finely chopped, because I wanted to make small meatballs. Mix the meat well with the spices, the whole egg and the chopped garlic. For the spices I used szechuan pepper, but you can also use black or white pepper. If you can mix meat paste with a robot, that's fine. It mixes very easily with a fork or directly by hand. The meat was ground so finely that the fat in it disintegrated during kneading and gave it a whitish color. Divide the dough into 5 piles and form 10 meatballs from each. In total we will have 50 mini meatballs.

Put a little oil in a Teflon pan and let the meatballs brown. Shake the pan from time to time to brown on each side. After browning, the meatballs are removed on absorbent napkins.

In a saucepan make a more liquid bechamel sauce (white), from 50 g of butter, 1 tablespoon of flour and 100 ml of milk, ie melt the butter, remove from the heat, mix with the flour so that it is homogenous and gradually add the milk. Put it on the fire and let it boil for a few minutes until it thickens a little. However, the sauce will boil a little longer after the meatballs are added to it. That's a little later.

Baked meatballs in mustard sauce

Who doesn't like meatballs ?! But if we improve them and make meatballs in the oven in mustard sauce, they will definitely be rainbow on the palate.

We always aim to eat as healthy as possible, but it doesn't seem to work out every time as we set out to do and we get rid of our heart's desire.

This is what happens every time, I propose to eat more balanced, healthier, fat-free or sugar-free from tomorrow, but I don't know how almost every time the account at home does not match the one at the fair!

Today a friend asked me to make some meatballs and being quite warm outside, for a limited time I said that the only viable option to finish them in time and get rid of the heat and smell is to put them in the oven and I did well! The allotted time has been halved, the smell in the house almost non-existent, where we add that they do not have any gram of extra fat compared to the fat that is normally found in meat.

But as the calculation doesn't quite fit the order, I had a few left that I directly improved with a mustard sauce and served with some seasoned potatoes, also baked.

Mustard sauce is based on the white & # 8211 Bechamel sauce, a recipe you can find here. And it is the one that underlies many white sauces.

So I invite you to stay by the list of ingredients, but also the simple way of preparation.

For many other recipes with or without meat or fasting dishes and much more, find in the snacks section, click here or on the photo.

Or on the Facebook page, click on the photo.

Ingredients for meatballs:

  • 700 g minced pork
  • 100 g breadcrumbs
  • 2 medium eggs
  • 3-4 cloves of garlic
  • 1 small red or yellow onion
  • 1 bunch of parsley
  • Salt and pepper to taste

Ingredients Mustard Sauce:

  • 20 g white flour
  • 30 g butter with 82% fat
  • 250 ml milk with 3.5% fat
  • 1/2 teaspoon salt
  • 1 tablespoon of classic mustard
  • 1 tablespoon mustard with mustard seeds
  • 1 knife tip of grated nutmeg
  • 100 ml cooking cream with at least 32% fat

Preparation for meatballs:

Preheat the oven to 230 degrees.

Peel the garlic and pass it through the garlic press or chop it very finely.

Put the minced meat in a bowl over which we put the rest of the ingredients. Mix well until smooth.

We slice 20-25 meatballs and make balls into them. Put them on a tray lined with baking paper and put them in the oven for 15-16 minutes or until lightly browned.

Preparation for mustard sauce:

In a saucepan over low heat, melt the butter and add the flour, mix until incorporated and continue to cook for 2 minutes, stirring constantly.

Add the salt and gradually pour the milk, stirring in one without stopping until it thickens and finish all the milk. Then we put the cream.

We put both types of mustard and set aside. The sauce will have to be quite light, because they will also absorb the meatballs.

We put the meatballs in the sauce, bring to a boil and they are ready to serve. Good job and good appetite!

Video: Κεφτεδάκια με σάλτσα ντομάτας. Άκης Πετρετζίκης (June 2022).


  1. Falke

    Wonderful, very funny idea

  2. Walcott

    And yet it seems to me that you need to think carefully about the answer ... Such questions cannot be resolved in a rush!

  3. Malall

    In it something is. Thanks for an explanation, I too consider, that the easier the better...

  4. Farold

    It's a funny thing

  5. Pedar

    I fully share your opinion. This is a good idea. I am ready to support you.

  6. Tedman

    thanks for the article ... added to the reader

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