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Meatballs in potato dough

Meatballs in potato dough

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It took-We clean the potatoes, wash them, cut them into cubes and boil them in salted water.

When they have boiled, drain them and grind them, add margarine, egg, grated cheese, flour and spices to taste.

Mix well and then divide the composition into 2. In one we add the paprika and in the other the tumernic.

Meatballs-grate the onion and drain it, add the meat, egg, chopped parsley, crushed garlic and spices to taste.

Mix well and then with wet hands form small balls that are fried in oil.

We take a spoonful of the potato mixture and spread it on the floured table.

Place the meatballs in the middle and join them to form a bun.

Pass the buns through the breadcrumbs and place them in a tray lined with baking paper.

Put in the preheated oven for about 15 minutes (brown a little)

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 of 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 make them flat, or you can shape them with a spoon. If you want you can go through breadcrumbs once 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.

Potato meatballs with garlic, baked & # 8211 since I have this recipe just so I cook potatoes

Today I recommend you try a delicious recipe from potatoes and garlic. Ever since I discovered it, that's the only way I cook potatoes. Garlic potato meatballs taste amazingly good.

Necessary ingredients:

  • 6-7 boiled potatoes, 150 g mushrooms
  • 1 onion, 1 carrot, 1/2 teaspoon granulated garlic
  • Dill (to taste), 100 g breadcrumbs
  • Ground salt and black pepper (to taste)
  • Sunflower oil

Method of preparation:

Peel an onion and finely chop it. Pour a little sunflower oil into a pan. When it heats up, add the onion and lightly fry it.

Peel a squash, grate it and squeeze the juice. We wash the mushrooms and chop them finely. Add to the pan with onions, carrots and mushrooms. We fry the vegetables.

Peel the potatoes and grate them. Put them in a bowl and then add the fried vegetables. Season with salt and ground black pepper. Add finely chopped garlic and dill.

Also, add breadcrumbs and mix. We should get a uniform mixture that we can easily shape.

From the resulting mixture we make the buns on which we place on a tray lined with baking paper or greased with oil and sprinkled with wheat flour.

Put the tray in the preheated oven at 190 degrees for about 20 minutes. The baking time can vary from one oven to another, so it would be good to check the potato meatballs from time to time.

5 minutes before the end, grease the meatballs with sunflower oil. Let them bake until golden. Have fun with your loved ones and increase your cooking!

Strawberry balls in potato dough and breadcrumbs & # 8211 a recipe you should try at least once

This simple recipe is ready in minutes. You can use either fresh strawberries or frozen strawberries. You must taste strawberry balls in potato and breadcrumbs at least once. You will definitely fall in love with their delicious taste and you will want to prepare them again and again.

Dough ingredients:

  • 30 fresh or frozen strawberries
  • 500 gr breadcrumbs, 150 gr melted butter
  • 150 gr sugar

Method of preparation:

We wash the potatoes and put them to boil in a pot with water and a little salt. We can check with a fork if they have boiled enough. When they are ready, take them out of the water and leave them to cool a bit.

After a few minutes, peel the potatoes, grate them, then put them in a large bowl and mix them with wheat flour, egg and a pinch of salt.

A smooth dough is formed. Spread the dough on the work surface sprinkled with flour and cut into small squares.

Place a strawberry (fresh or frozen) on each square of dough. A ball is then formed from each piece of dough.

Put the dough balls to boil in salted water. When they float to the surface, it means they are almost ready, so leave them on the fire for another 2 minutes.

Put breadcrumbs on one plate and melted butter mixed with sugar in another. Pass the strawberry balls through the breadcrumbs and then through the mixture of butter and sugar. Have fun with your loved ones and increase your cooking!

The tastiest potato meatballs with pumpkin & # 8211 a delight that conquers from the first!

We present you a recipe for delicious meatballs with potatoes and pumpkin. Get a fragrant, fine and juicy snack that melts in your mouth. The advantage of this delicacy is that it is prepared amazingly simple and fast, the result being exceptional. The meatballs are perfect to be served for breakfast, as a hot snack or to be packaged. They conquer from the first and are to everyone's liking.


& # 8211 1 bunch of greens to taste


1. Wash and peel the zucchini. If the pumpkins are new, do not peel them completely. If not, peel them and remove the seeds.

2. Grind the zucchini through a large grater. Sprinkle with salt and leave at room temperature for 20 minutes.

3. Peel and wash the potatoes. Put them through the small grater. Drain the juice.

4. Peel and wash the onion. Put it through the large grater. If desired, you can finely chop it with a knife or food processor.

5. Wash and chop the greens. Mix it with grated onion.

6. Chop the green onion tails and add them to the bowl with the onions and greens.

7. Drain the potatoes and zucchini. Stir in the vegetables.

8. Add the eggs to the bowl with the grated vegetables and mix well. Match with salt and ground black pepper.

9. Gradually add the flour and mix until you get a homogeneous mass.

10. Pour a little oil into a pan and put it on the fire. With a spoon, pour the meatballs into the hot pan and fry over medium heat on both sides until golden brown.

11. Serve hot with sour cream.

Note: If desired, together with the onion, you can add crushed garlic.

Meatballs in dough with mascarpone sauce

& Icirc & # 539i need for dough: 7 g dry yeast & # 259, 1 tablespoon & # 539 & # 259 salt, 1/2 tablespoon & # 539 & # 259 sugar & # 259r, 2 tablespoons basil flavored oil, 2 tablespoons egg flakes & # 259z, 250 ml milk c & # 259ldu & # 539, 500 g f & # 259in & # 259

& Icirc & # 539e need for meatball & # 539e: 400 g turkey or chicken breast, 1 egg, 1 onion, 1 carrot, 1 potato, salt, pepper, parsley

& Icirc & # 539i need for mascarpone sauce: 50 g butter, 1 tablespoon f & # 259in & # 259, 300 ml milk, 100 g mascarpone, salt, pepper, 4-5 cloves of garlic

& Icirc & # 539i need for greased: 1 g & # 259lbenu & # 537, 2-3 tablespoons milk, flax seeds & # 539e sesame

Prepare the dough: Put the flour in a bowl. Make a hole in the middle and put the rest of the ingredients. Without a non-sticky elastic dough that you turn to leaven to double the volume.

Prepare the meatballs: The meat is stuffed with the chopped onion, the carrot is put on the grater and the grated potato is left. Add the egg, chopped green parsley, then sauté and pepper to taste. Without the composition and composition, until it becomes homogeneous. With the wet machines, form the meatballs. Pair the dough into 9 equal or more pieces, depending on how small you want them, depending on the bowl you have at your disposal. Shape each part of the dough into a ball shape, which you then flatten with a greased machine. Put the chicken in a meatball and gather the edges of the dough, forming a loaf of bread. You can open them with the opening in the bottom, in a heat-resistant dish greased with oil. Let it cook again for about 15 minutes, then grease with egg yolk mixed with milk. Sprinkle with sesame seeds and put in the oven over medium heat, until the buns are browned. Put it back on for about 15 minutes, then grease it with egg yolk mixed with milk. Sprinkle with sesame seeds and put in the oven over medium heat until the buns are browned.

Prepare the mascarpone sauce: Melt the butter in a pan, add the flour and mix quickly until smooth. Pour the milk slowly and mix, so that no lumps form. Boil over low heat, stirring constantly, until the sauce begins to thicken. Set aside, add the mascarpone and crushed garlic, grate and pepper to taste. Put it on the fire again, boil 2-3 more and set aside. Serve the meatballs hot, mixed with the mascarpone sauce. They are delicious!

Meatballs on a bed of dough

Meatballs they are a movement that belongs to the Asian and Arab worlds. And we, the Romanians, have been preparing this machine for a long time, as if it were the world. It is eaten fried in oil, baked in the oven or boiled in various sauces. Very small meatballs, in the form of a bullet, are called chiffel & # 539e, and the big ones, like our cakes, p & acircrjoale.
There is a dispute between the Chinese and the Arabs, each claiming that the preparation of meatballs was done for them for the first time. Thus, the Chinese say that they come from the Shadong tribe, their history beginning in Asia during the Qin dynasty, 207 years before the birth of Christ. On the other hand, the Arabs above the meatball recipe appear in the first carts of Arabic dishes, then prepared from minced lamb.
In Europe, it is preferable for meatballs to have the strongest taste of meat. In Asians, added minced spices are added to the composition of minced meat or prepared only from vegetables.
No matter how I prepare them, the meatballs are eaten with great pleasure. Below you will find a special re9.

Photo: Mihai Nicolae & ndash Burda Rom & acircnia

& Icirc & # 539i must:
300 g minced meat & # 259
100 g ca & # 537caval
2 cloves of garlic
200 g of puff pastry
salt, pepper, paprika
2 or & # 259
50 g f & # 259in & # 259
100 ml oil
1 leg & # 259tur & # 259 p & # 259trunjel tocat m & # 259runt
Preg & # 259te & # 537ti a & # 537a:
Carnea & # 8239tocat & # 259, & # 8239 & icircmpreun & # 259 & # 8239cu ca & # 537cavalul & # 8239sf & # 259r & acircmat, & # 8239usturoiul tocat, & # 8239ou & # 259le, & # 8239condimentele & # 89 & # 89 & # 89 & # 8a # 8239at homogenization. It should not be fried very hard, as it will dry out during baking.
Roll out the puff pastry dough and place it on the table, and with the help of a shape (star or flower) cut the dough so that it is larger than the meatballs. Put the shapes in the foil in a tray lined with baking paper, and on each chicken put a meatball, after which you put the tray in the oven for about 10 minutes.

Preparation: 45 minutes Baking: 10 minutes
Re & # 539 & # 259 by Paulina B & icircn & # 539 & # 259, Slatina, Olt County

Strawberry tart


Dough ingredient:
Flour 320 g
Sugar 6 g
Cold butter 225 g
100 ml cold water

Filling ingredients:
Strawberries 1.5 Kg
Sugar 100 g
Corn starch 40 g
Lemon juice
Vanilla essence
A yolk
Milk 10 ml


In a large bowl, mix 320 g of flour with salt and 6 g of sugar.

Then add 225 g very cold diced butter. Mix with your hands until you get a crumbly dough.

Pour 100 ml of cold water from the refrigerator and mix again.

You will get a homogeneous but sticky dough.

Divide the dough into 2 equal parts and fold the pieces into a transparent foil in a rectangular shape. Refrigerate for an hour.

On a work surface, dust with flour and remove the first piece of dough. Make a rectangular sheet of about 45/35 cm with the help of the twister.

Roll the sheet over the twister to transfer it over the bowl (26 & # 21519 cm).

Shape the sheet on the edge of the bowl.
Wash and clean 1.5 kg of strawberries. Cut into suitable slices.

Put the slices in a bowl, add the lemon juice, vanilla essence and mix. Separately, mix 60 g of cornstarch with 100 g of sugar using a whisk. Pour over the strawberries. Stir until incorporated.

Place the strawberries over the sheet in the oven-prepared dish.

On the floured work table, remove the second piece of dough. Make a sheet of about 30/40 cm with the help of the twister. Cut 7 strips of 1.5 cm and 7 strips of 2.5-3 cm.

Build the grid as shown in the video. Then shape the edge of the tart.

Beat an egg yolk with 10 ml of milk. Grease the dough with a kitchen brush.

Put the tart in the preheated oven at 220 degrees for 15 minutes. Then reduce the oven temperature to 180 degrees and leave the tart for another 45 minutes.

Meatballs for all ages

If I haven't convinced you so far to get a slow cooker, I won't fail with this recipe.

Ever since I stepped into the kitchen, I can't remember exactly my age, I hated making meatballs. Besides the fact that they are not healthy fried at all, the whole house, including the & # 8222 cook & # 8221 smells awful.

I tried the oven, of course, but the only advantage is that they are healthier, because the house still smells, as does the one who has to watch them.

Since with this wonderful pot, in addition to saving time, slow cooker dishes are even healthier, being cooked at low temperatures for a long time.

  • 500-600 gr minced meat (I put pork leg)
  • 1 medium potato
  • 2 medium carrots
  • 3 crushed garlic cloves
  • 1 or
  • Pepper
  • Sweet and hot paprika (quickly you can omit)
  • Thyme
  • about 100 gr diced mozzarella
  • 350 ml tomato sauce (commercially passed tomatoes, version without basaconii)
  • 200 ml of bone broth
  • 3 cloves of garlic
  • Pepper
  • Bay leaf

The minced meat is mixed with the other ingredients. Shape balls the size of an egg, then flatten and place a cube of mozzarella in the middle, clench your fist and thus form a meatball filled with mozzarella.

Place the meatballs directly in the slow cooker bowl, and then turn on the pot for 2 hours on high, with an absorbent towel under the lid.

After two hours, I added tomato paste, whole garlic cloves, pepper and bay leaf and left for another 1 hour and 30 minutes, also on high, without a towel.

The gasket is up to everyone.

I'm just telling you, these are the most delicious meatballs. If you do not have a slow cooker, they can be baked in a pot with a lid.