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I put the core of the bagel soaked in milk, I cleaned the garlic, the potatoes, I cut the parsley into small pieces, I beat the eggs well.

I put the meat in a bowl and I added the crushed garlic, the well squeezed bagel and put it on the small grater (I don't dirty the mincer anymore for such small quantities) the potatoes put on the small grater, greens, eggs, salt, pepper and I mixed it well by hand. I tasted it and added more salt after which I put the mixture in the fridge for an hour.

I put the Teflon pan on the fire, when it warmed up I added oil (about half a cm) and I put the meatballs that I formed taking with a smaller spoon of the mixture and with wet palms I formed balls that -I flattened. (I don't put the meatballs in flour or breadcrumbs ... we like them more like that). I fried them on both sides and then I put them on the absorbent napkins.

They can be served with garnish ... puree, rice, etc

We stuffed them with mustard and ketchup.

Good appetite!!

Method of preparation

Peris advice for the type of meat used: choose pork or working meat.

Step 1: Prepare the composition Mix the minced meat with the finely chopped onion, egg and crushed garlic. Then add the spices and greens (if you like) and knead well by hand. Next, add two slices of bread soaked in warm water. After you have mixed the composition well, let it blend for 10 minutes.

Step 2: Modeling Sprinkle the flour in your palms, and then take a tablespoon of the composition, roll it and flatten it. The meatballs thus formed are placed on a shredder sprinkled with flour, and when they are enough for a frying pan, start frying.

Step 3: Frying Put plenty of oil in a deep frying pan and heat well. Then, put the meatballs and fry over medium heat for 3-4 minutes on each side. Attention: if the fire is too strong, the meatballs will burn on the outside and will remain raw in the middle, and if it is too small, they will decrease more than they should.

As they are ready, they are placed in a bowl covered with a kitchen napkin, so that the excess oil is absorbed.

If you don't get along very well with fried foods, or you want to eat healthier, you can bake them in the oven. Take a tray and spread it on baking paper, then place the meatballs in the tray. Preheat the oven for 15 minutes and then insert the meatball tray. Bake for 30 minutes at 200 degrees.

Ingredients Meatballs

800 gr minced meat
5 cloves garlic
1 teaspoon salt
1 teaspoon pepper
3 strands of chopped parsley
2 tablespoons breadcrumbs
2 eggs

Preparation Meatballs

  1. Mix all the ingredients for the meatballs well. The mixture can be stored in the refrigerator until you want to fry them.
  2. Form the meatballs with wet hands.
  3. Heat an oil of about 1 finger in a pan and fry the meatballs on both sides until golden brown. Fry them in several rounds, do not cram them in the pan.
  4. Remove the meatballs on a plate with paper towels to absorb fat. Serve hot or cold meatballs with salad or mustard.

The best fasting meatballs. What is the recipe?

Fasting meatballs are most similar to Italian-American meatballs, which are made with breadcrumbs and herbs. The story of the Italian-American meatballs says that the Italian immigrants served them with spaghetti and tomato sauce to make the bowl fuller, without high additional costs.

Because we are in Lent, here is an extremely simple recipe, but absolutely delicious.

Published by Ligia Pop

Ligia Pop is an author, nutrition consultant and raw chef. He has written 9 books so far, four of which are about a healthy diet, three about the birth and upbringing of a child, one about the practical living of a healthy life and another is a child-friendly piano method. Ligia is the host of the web shows "Ligia's Kitchen" and "De Vorbă cu Ligia" and the co-organizer of the Raw Generation conferences. See all Ligia Pop's articles

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Crab meatballs

First recipe: baked and with a pepper powder


  • 500 g of crab meat (meat only)
  • ½ tablespoon of salt
  • ½ tablespoon of pepper
  • 30 ml of olive oil
  • 3/4 cup breadcrumbs
  • A powder of buoy
  • 3 tablespoons mayonnaise
  • 4 cloves green onions
  • 4 tablespoons red bell peppers
  • 1 tablespoon chopped parsley

Method of preparation

  • First, cook the crab meat for about five minutes. After this time, you will see that it acquires the characteristic red color. That means it's ready to use.
  • At this point, you can preheat the oven to 230 ° C. This way, it will reach the right temperature while you prepare the crab meatballs.
  • After that, sauté the green onions and peppers (washed and chopped into small pieces) in a pan with olive oil.
  • Then put the salt, pepper, breadcrumbs, paprika and parsley in a bowl and Stir well.
  • Then add the green onions and peppers and continue to mix everything very well.
  • Then, add crab meat and mayonnaise and make sure everything is well integrated.
  • Take some of the mixture with your hands and form the meatballs.
  • Then roll the meatballs in breadcrumbs. Place the crab meatballs in the oven tray and bake for 12-15 minutes, until browned.

The second recipe: fried and with a little lemon

The crab goes perfectly with the lemon. Therefore, do not miss this recipe!


  • 4 cloves green onions
  • 1 tablespoon mayonnaise
  • 1 tablespoon lemon peel
  • 1/4 tablespoon fresh pepper
  • Salt (a powder because crab is rich in sodium)
  • 1 tablespoon chopped parsley
  • 1 beaten egg
  • 2/3 cup breadcrumbs
  • 500 g of crab meat
  • Olive oil

Method of preparation

  • To make this recipe, you need to follow the same steps as above. But in this case, do not add peppers, but lemon peel and a beaten egg.
  • Once all the ingredients are well mixed, heat a pan with plenty of oil. Then take some of the mixture, make a meatball and fry it.
  • Fry each carp meatball for about three minutes on each side, until browned.

Don't forget that one of the secrets of the success of these crab meatball recipes is the sauce that will accompany them. Whether it's plain yogurt, ketchup, mayonnaise or something more complicated, such as tartar sauce or remoulade, it will make all the difference. Also, don't forget to add a refreshing salad!

3 unique meatball recipes that you must try

Certainly each of us, those who cook more or less, has his favorite recipe for meatballs that he uses most of the time. Of course, when you are waiting for guests and you have little time, experiments are not welcome and the most often prepared meatballs help you repeatedly.

When you have free time and good mood, we urge you to try new recipes. We have prepared 3 original recipes that are worth trying. You will make a successful combination of meat, cheese, basil and capers, fish meatballs with green pea filling and you will learn the skills to prepare turkey meatballs with mozzarella and olives.


If you want to prepare juicy and appetizing meatballs, then you need to make a Mediterranean combination of mozzarella, green basil and pickled capers. Depending on your tastes and preferences, you can replace mozzarella with any cheese, and capers - with pickles.


- 300 g of minced beef

Method of preparation

1. Cut the mozzarella into cubes, finely chop the basil.

2. Mix the minced meat with the egg, add the basil and season to taste.

3. To prevent the mince from sticking to your fingers, soak them in water and form 4-5 meatballs, then add a cube of mozzarella and a few capers in the middle - they should be inside.

4. Heat the pan and fry the meatballs on both sides until golden brown.


These diet fish meatballs can be prepared from the fillet of any white fish - hake, pollock or cod.


- 700 g of white fish fillets

- 200 g of fresh or frozen green peas

- 2 slices of crushed white bread

- 1 glass of ground white breadcrumbs

Method of preparation

1. Thaw the fish fillet, cut it into pieces and choose the bones.

2. Put the bread in the milk and let it soak for a few minutes.

3. Pass through the mincer: the fish, the breadcrumbs and half of the onion, add the egg and season to taste.

4. Finely chop the other half of the onion and fry it.

5. Thaw the peas and grind them together with the fried onion with a blender.

6. Combine the mixture obtained with the yolk and season with salt and pepper.

7. With wet hands, chop the meatballs, put a little filling inside, roll them in breadcrumbs and fry them on both sides for a few minutes until golden brown.

8. Serve the meatballs with rice or boiled potatoes.


We will give the turkey meatballs an Italian taste with the help of mozzarella and olive filling. An excellent garnish for meatballs will be pasta or vegetable salad.


- 75 g of pitted olives

Method of preparation

1. Pass the turkey fillet and onion through the mincer.

2. Mix the mince with egg, salt and pepper.

3. Combine the chopped olives and mozzarella in another bowl.

4. With wet hands form dough cakes, put the olive and mozzarella filling inside.

5. Form the meatballs, roll them in flour and fry them on both sides until golden brown.


Baked meatballs with potatoes, a simple and tasty food, easy to prepare, with ingredients at everyone's fingertips. 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.

* Don't forget that I am waiting for you every day facebook page of the blog with many recipes, new ideas and many other news.

* You can also sign up for Recipes group of all kinds, where you will be able to upload your photos with dishes from the blog, we will be able to discuss menus, food recipes and much more.

  • 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 bake 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, along with your favorite salad. Good appetite!

Baked poultry breast meatballs

For those born later, I would like to point out that the preparation called "hamburger”Is a kind of smaller hamburger, usually prepared by frying in oil. To those who were ironic that they say “chicory” to their feet, and now they are afraid of being hurt again and say “piftele” (or “pifteluțe” in the name of caress) I remind them that they are in conflict with the Romanian language. As early as 1939, August Scriban said in the “Dictionary of the Romanian language” (Ed. Institute of Graphic Arts “Presa Bună”, 1939): “piftea” - vulgarism [!] Of bad taste. Both the culinary preparation and its name have reached us on the Turkish chain in Turkish, the meatball is Kofta. In the Greeks it became κεφτέ (kefté), and the Bulgarians кюфте (kyufte). Which is to say, no pefté or peftedakia. If you still insist on "piftele", I would ask you to be consistent: don't say Chisinau either!

After this necessary and clarifying introduction on the use of terms, let's go back to our meatballs. Unlike classic meatballs, fried in oil, I preferred to bake them in the oven. Less oil soaked in meatballs, less frying residue, less smoke and smell in the kitchen. I also used leaner meat: chicken breast mixed with Turkey breast. I did not lengthen the composition with bread or breadcrumbs. From the quantities below came out two dozen meatballs.

What do you need?

  • ½ boneless chicken breast (about 250 - 300 g)
  • ¼ boneless turkey breast (about 500 - 600 g)
  • 2 white onions, suitable
  • 4 - 5 cloves of garlic
  • 2 - 3 eggs
  • 1 tablespoon vegetable oil (sunflower or grape seeds) for hardening onions
  • 1 bunch of green parsley
  • 4 - 6 tablespoons breadcrumbs
  • 2 tablespoons white sesame
  • 2 tablespoons black sesame
  • Salt and pepper - to taste.

How do you proceed?

  • Peel an onion and finely chop it, then fry it over medium heat in hot oil until translucent (glassy).
  • Peel a squash, grate it and squeeze the juice
  • Wash the parsley, drain and finely chop
  • Cut the meat into large cubes (2.5 cm), then chop it (either in a food processor or in the mincer)
  • Preheat the oven to 180 ˚C and line a large tray with baking paper
  • In a bowl, mix the minced meat with the fried onion, crushed garlic, chopped parsley and eggs.
  • Match the salt and pepper mixture
  • Shape balls from the composition that you flatten slightly until they take the shape of meatballs (1 cm thick and 5-6 cm in diameter)
  • Pass the meatballs through the breadcrumbs, then through the sesame mixture, then place them in the tray lined with baking paper, without touching each other.
  • Put the tray in the oven for half an hour
  • Turn the meatballs on the opposite side (use a spatula or a wooden spoon) and put the tray in the oven for another half hour.

After a standing hour in the oven they should be done. Break one and taste it.

If they are not done, turn them over again and leave them for another 5-15 minutes, but keep an eye on them!

In addition to the hot meatballs, I also prepared a mashed potato ennobled with broccoli and leeks, I also put a Bordeaux wine (Lussac Saint-Emilion, more precisely), from the barrel on which it was written 2008.

Have fun and see you healthy again!


  1. Zugis

    Cool! Thank you! ;)

  2. Daimhin

    I don’t even know what to say here.

  3. Ciro

    I am also worried about this question. Tell me where can I read about this?

  4. Zulukus

    It is a simply magnificent phrase

  5. Lindel

    the Brilliant idea

  6. Kannon

    I am sorry, that I interrupt you, I too would like to express the opinion.

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