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Meatballs in dough

Meatballs in dough


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For the meatballs: chop the onion or garlic, put the potato on a small grater, mix all with the egg, meat, breadcrumbs, parsley and season with salt and pepper, then form 12 round meatballs.

For the dough: rub the yeast with a little sugar, add warm milk, pour over the flour mixed with salt and knead with your hands greased with oil, about 8-10 minutes. Divide the dough into 12 balls, which are spread one by one with the rolling pin, place one meatball on each and wrap it by joining the opposite parts and sealing the meatball in the dough. Place them all in a ceramic tray greased with oil or butter, cover with a plastic wrap and a towel and leave to rise for 20-30 minutes.

Bake for about 40 minutes on the right heat until nicely browned. Serve with ketchup, if you like.

Good appetite!


Sausages in dough. A simple recipe for fluffy dough!

There are fashionable things, but there are also eternal things! Today we will tell you how to prepare sausages in dough, which are to everyone's liking, even the most demanding tasters. In recent years, some people refuse to eat such food because they associate it with poverty. But we do not agree with this position! If you use quality sausages and a fluffy homemade dough, the result can be great.

-50 ml of refined sunflower oil

1.Mix warm milk or warm water with dry yeast and sugar in a bowl. Let them interact for 15 minutes, under a clean kitchen towel, in a warm place.

2.In 15 minutes add the salt and refined sunflower oil. Stir.

3. Gradually add the sifted flour. Initially mix with a spatula, and then knead the dough with your hands: for 5-7 minutes from the moment of incorporating the flour into it, until it becomes smooth and non-sticky.

4. Shape the dough into a ball and place it in a deep bowl, greased with a little oil. Cover it with a clean kitchen towel and leave it to rise for 1.5 hours in a warm place.

5. Divide the leavened dough into 15 equal pieces, weighing about 48 g. Shape them into balls and cover them with cling film. Let them "rest" for 15 minutes in a warm place.

6. Spread each ball of dough into a long, thin stick. Wrap it in a spiral around a sausage so that it covers it completely.

7. Place the sausages in the dough on the tray lined with baking paper. Cover them with a clean kitchen towel and let them "rest" for 15 minutes.

8. Then grease them with beaten egg, using the brush, to brown nicely.

9. Bake for 25 minutes, until golden brown, in a preheated oven at 180 ° C‌.

10. Serve the sausages in the dough while they are hot. But they remain soft and tasty even the next day. You just need to heat them a little in the microwave.

11. You can take the sausages in the dough in a package: at work, at school, on a trip. A wonderful snack!


Baked meatballs

From the chapter & # 8221 Let's avoid frying & # 8221 we chose the option to prepare the meatballs in the oven. They are much tastier and we also get rid of the grease splashes on the stove.

  • 500 gr minced pork
  • 750 minced beef
  • 2 eggs
  • 1 large carrot
  • 2 onions
  • 4 medium potatoes
  • 1 clove of garlic
  • 1/2 dill connection
  • 1/2 bunch of parsley
  • 1 tablespoon salt
  • 1/2 teaspoon pepper
  • a little thyme
  • a little basil
  • 1/2 teaspoon paprika
  • 150 gr pesmet

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

I bought the minced meat directly from the market, so at home I just mixed it.

We clean and wash the vegetables.

We pass through the mincer, or through the robot in my case, the onion and the garlic, then we add them to the minced meat.

Chop the carrot and potatoes together, then squeeze the juice well (I squeeze them in my hands) and add them over the minced meat.

Season with spices, chop the dill and small parsley and add them, then mix the two and mix everything well.

We put the breadcrumbs on a plate.

We form round balls as we pass the pimpong ball through the breadcrumbs and we place them in the baking papers for muffins, then we pass them in the tray.

Put the tray in the oven for 40 minutes at 180 degrees.

Serve hot with mustard, or according to preference.


TYPES:
About halfway through, the meatballs can be turned from side to side inside the baking paper.


1 kg ghebe
3 potatoes
2 slices of bread
2 carrots
2 onions
2 eggs
dill
White flour
1 clove of garlic
salt
pepper

The beans are washed well and then boiled in salted water (I changed the water twice). Drain well from the water and let them cool very well and then chop them with a mincer or robot. We boil the potatoes so that the fork enters them, we let them cool. Chop the potatoes, grate the carrots (I chose to use the robot). We soak the bread in water and drain it well.
Grate the onion, then drain the juice, chop the dill, grind the garlic well and add the ingredients. Add the rest of the ingredients and mix well.
With wet hands, form the meatballs and fry them in the heated oil, take them out on a kitchen towel to absorb the excess oil.

Try this video recipe too


It took:

We put the flour in a bowl. We make a hole in the middle and put the rest of the ingredients. Knead an elastic and non-sticky dough that you leave to rise until it doubles in volume.

Meatballs:

Mix the minced meat with finely chopped onion, grated carrot and grated potato and squeezed well with juice. Add the egg, chopped green parsley and salt and pepper to taste. Knead the composition until it becomes homogeneous. With wet hands, form the meatballs.

Divide the dough into 9 equal parts. Or more, depending on how small you want them and depending on the vessel you have at your disposal.

Each part of the dough is shaped into a ball, which we then flatten with an oiled hand. Put a meatball in the middle and gather the edges of the dough to form a ball. We place them with the & # 8222open & # 8221 down in an oil-resistant heat-resistant dish.

Leave in a warm place for about 15 minutes, then grease with egg yolk mixed with milk. Sprinkle with flax and sesame seeds and bake on medium heat until the buns are browned.

In the meantime we are preparing mascarpone sauce. Melt the butter in a pan, add the flour and mix quickly until smooth. Slowly pour the milk and stir so that no lumps form. Simmer over low heat, stirring constantly, until the sauce begins to thicken. Set aside, add the mascarpone and crushed garlic, salt and pepper to taste. Put it on the fire again, boil 2-3 more and set aside.


We put the flour in a bowl. We make a hole in the middle and put the rest of the ingredients. Knead an elastic and non-sticky dough that you leave to rise until it doubles in volume.

Mix the minced meat with finely chopped onion, grated carrot and grated potato and squeezed well with juice. Add the egg, chopped green parsley and salt and pepper to taste. Knead the composition until it becomes homogeneous. With wet hands, form the meatballs.

Divide the dough into 9 equal parts. Or more, depending on how small you want them and depending on the vessel you have at your disposal.

Each part of the dough is shaped into a ball, which we then flatten with an oiled hand. Put a meatball in the middle and gather the edges of the dough to form a ball. We place them with the & # 8222open & # 8221 down in an oil-resistant heat-resistant dish.

Leave in a warm place for about 15 minutes, then grease with egg yolk mixed with milk. Sprinkle with flax and sesame seeds and bake on medium heat until the buns are browned.

In the meantime we are preparing mascarpone sauce. Melt the butter in a pan, add the flour and mix quickly until smooth. Slowly pour the milk and mix so that no lumps form. Simmer over low heat, stirring constantly, until the sauce begins to thicken. Set aside, add the mascarpone and crushed garlic, salt and pepper to taste. Put it on the fire again, bring 2-3 more boils and set aside.


INGREDIENTS fluffy pork meatballs

Check the ingredients as you put them in the shopping cart.

500 g minced pork

80 g bread

85 g onions

1 bunch fresh parsley

1 bunch of freshly chopped dill

3 cloves of garlic

10 g of salt

1 teaspoon pepper

1 ½ tablespoon flour

1 teaspoon sweet or spicy paprika

¼ teaspoon nutmeg

¼ teaspoon dried thyme

7 g olive oil

Frying oil (as much as you consider necessary depending on the pan used)


It took:

We put the flour in a bowl. We make a hole in the middle and put the rest of the ingredients. Knead an elastic and non-sticky dough that you leave to rise until it doubles in volume.

Meatballs:

Mix the minced meat with finely chopped onion, grated carrot and grated potato and squeezed well with juice. Add the egg, chopped green parsley and salt and pepper to taste. Knead the composition until it becomes homogeneous. With wet hands, form the meatballs.

Divide the dough into 9 equal parts. Or more, depending on how small you want them and depending on the vessel you have at your disposal.

Each part of the dough is shaped into a ball, which we then flatten with an oiled hand. Put a meatball in the middle and gather the edges of the dough to form a ball. We place them with the & # 8222open & # 8221 down in an oil-resistant heat-resistant dish.

Leave in a warm place for about 15 minutes, then grease with egg yolk mixed with milk. Sprinkle with flax and sesame seeds and bake on medium heat until the buns are browned.

In the meantime we are preparing mascarpone sauce. Melt the butter in a pan, add the flour and mix quickly until smooth. Slowly pour the milk and stir so that no lumps form. Simmer over low heat, stirring constantly, until the sauce begins to thicken. Set aside, add the mascarpone and crushed garlic, salt and pepper to taste. We put it on the fire again, bring 2-3 more boils and set aside.


Video: Κεφτεδάκια με Πατάτες. Άκης Πετρετζίκης


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