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White meatballs

White meatballs

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1. Cut the chicken breast into smaller pieces, clean 2 cloves of garlic and pass through a mincer. Add the grated cheese (harder type) grated and egg, ground black pepper, very little salt (the cheese is salty) and mix very well. Beat the minced meat well with your hands.

2. Grease your hands with oil and form small balls of minced meat. All the balls are arranged on a flat, large plate previously greased with oil.

3. Meanwhile, the oven is heated to a temperature of 180-200 C.

4. Stir the meatballs a little and turn them all over at once on a pan heated with a little oil. Put the pan in the oven for 5 minutes to bake.
After 5 minutes, take out the pan and turn it, move it well in all directions to turn on the other side and bake for another 5 minutes. Ready.
The meatballs are baked.

They can be served at the table as such or a beshamel sauce is prepared and added to them. Or I will exhibit a salad prepared with these meatballs.

  • 150 g of oatmeal
  • 1 boiled potato (165 g, weighed in shell)
  • 2 eggs
  • 50 g breadcrumbs
  • 35 g race parmesan
  • 1 small onion
  • salt pepper
  • parsley
  • rosemary
  • 9 tablespoons oil (3 for composition + 6 for frying)

In a bowl put oatmeal, boiled and mashed potatoes, eggs, breadcrumbs, grated Parmesan cheese, 3 tablespoons oil, finely chopped onion, chopped greens, salt and pepper to taste.

Mix well until you get a homogeneous composition that you let rest for 10-15 minutes.

After that, with our hands greased with oil, we form meatballs. We get 16 pieces that we fry in a pan greased with oil. We fried in two rounds, 8 pieces each, the first round we put 3 tablespoons of oil and in the second the remaining oil Fry for 3-4 minutes on each side, until nicely browned.

Serve with lettuce.

Good job and good appetite!

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Meatballs with white sauce

A delicious recipe that I took from Cheerful Chefs and which I will prepare from now on quite often because I liked it a lot, more than the meatball version in tomato sauce.

Meatball ingredient
500 gr minced meat (I put beef but also a piece of smoked bacon, minced you can also put pork, chicken)
2 potatoes
slice of bread
2 eggs
green parsley
green onion & # 8211 2-3

For the sauce (Bechamel sauce)
500 ml of milk
2 tablespoons flour
a little nutmeg
40 gr butter
100 ml sour cream
2 tablespoons lemon juice
salt pepper
cow's milk (I also put a little cheese)
salt pepper

Peeled and washed onions, cut into slices and cook for two minutes in oil. Peel a squash, grate it and squeeze the juice. Soak the bread in cold milk and then squeeze it well in your hand.
Mix in a bowl the minced meat, chopped bacon, green parsley, oiled onion, potato, eggs and mix well. Let cool for 10-15 minutes then with wet hands form meatballs that you pass through the flour then fry them on both sides until they are nicely browned.
Leave them in a warm place and prepare the sauce.

Melt the butter in a bowl, add the flour and mix and cook for 2-3 minutes.
Gradually add the milk, little by little, so that it does not form lumps and let it boil over low heat, stirring constantly until it thickens. Season with salt, pepper and nutmeg. Add sour cream.
In a heat-resistant bowl greased with butter, place the meatballs, put pieces of cheese and pour the Bechamel sauce.

Put the dish in the oven (preheated oven) for 20 minutes, remove the dish, put the lemon juice and chopped green parsley and put back in the oven for 10 minutes.


& Icirc & # 539i must:
10 large potatoes
250 g sm & acircnt & acircn & # 259
2 or & # 259
salt pepper
oil to taste
10 mushrooms
4 buc & # 259 & # 539i of & # 537unc & # 259 of pork
2 large white onions
1/2 kg of spinach
1 kg minced pork & # 259
Preg & # 259te & # 537ti a & # 537a:
Peel a squash, grate it and squeeze the juice. Cut onions and mushrooms and chicken, to taste, salt, pepper, paprika, oil. Add the boiled eggs and chopped spinach. Cut the pork tenderloin and add the minced meat. Mix everything well. Put the oil on the heat. Spoon the meatballs, fry them on one side and place them on the other and place them on a plate with absorbent paper. Serve the meatballs hot or cold, with sm & acircnt & acircn & # 259.

Preparation: 30 minutes Preparation: 40 minutes
Re & # 539et & # 259 trimis & # 259 de Laszlo Ana Olga, loc. H & # 259d & # 259reni, jud. Mure & # 537

Enter here and you will find a meatball recipe.

White sauces

The best recipes of white sauces you will find them here. Convince yourself and prepare right now a delicious sauce according to Qbebe recipes for white sauces, ideal for spaghetti, chicken, fish, mushrooms or other goodies.

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    Here's what we have to do: first and foremost, to fry in a pan some meatballs made from a mixture obtained as follows: about 700 gr of chicken meat, 1 bunch of parsley, 1 bunch of dill, a small corner of white bagel, a carrot small, very finely grated, about two medium-sized onions, finely chopped, a finely chopped garlic clove, about 2 eggs, salt, pepper. Mix the whole mince by hand, adding half a cup of cold water and a couple of tablespoons of oil to the mixture. Cold water plays a more important role than you think, it gives finely chopped and fluffy. A chop in which I did not put cold water you will find that it comes out hard and dense, not fluffy and airy, as it should be.

    When the mixture is ready, pass the meatballs through a very thin layer of flour and fry them in a Teflon pan with very little oil. Remove on absorbent napkin. For those who prefer a more dietary option, the meatballs can be baked in the oven, in a tray, only on a baking sheet.

    Prepare a pan in which to count, from the eyes, that all our tasty meatballs will fit.

    Pour into the pan about 1 liter of mashed tomato pulp, boil it with a tablespoon of sugar, salt, about 3 bay leaves and a generous tablespoon of very good quality mustard. I recommend the classic mustard. I also put a small cup of red wine. When this sauce boils, put the meatballs, to intertwine these wonderful flavors. Bring to the boil for about 10 minutes, then turn off. Now taste: so they are good, why lick your fingers?

    And in order not to leave good sauce and meatballs so awkward, on the plate, we have to find the company of a mashed potatoes finely if creamy: the tastiest mashed potato in the world.

    Peel about 4-5 white potatoes, flour type. Cut them into cubes, boil them in cold water. After boiling, about halfway through the cooking time, add a tablespoon of salt (if you need more salt, add later). Until it boils completely, heat a cup of whole milk, 3.5%, to be hot. And have about two thick slices of butter at hand. When the potatoes are well cooked, drain the water and quickly put the two slices of butter and a drop of hot milk on them. Crush with the mashed potatoes, then take the puree "to questions" with a kitchen towel. And pour in a little milk at a time, until you finish it. When the puree is well beaten by our target, put a handful of grated Italian Parmesan cheese at the end. You can also add, as a decoration, small pieces of crispy bacon and a little green onion. If not, green parsley.

    And know that you have just prepared the tastiest mashed potatoes in the world!

    I wish you cooking and unsuspected appetites!

    Try this video recipe too

    White meatballs with white sauce

    -300 gr minced chicken, -1/2 leg dill, -1/2 leg parsley, -1 small potato, -salt, pepper, -1 onion, -1 small egg, -20g rice,, white sauce, -50 g butter, -1 tablespoon flour,, -300 gr soup, -200 g sour cream

    Difficulty: Average | Time: 50 min