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Chicken meatballs

Chicken meatballs


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Chicken is minced in a food processor or passed through a meat grinder. Chop the pepper, carrot, onion and garlic in the food processor and mix with the minced meat. Add bread soaked in water and squeeze well and a beaten egg. Mix the pasta well and add 2 tablespoons of breadcrumbs, chopped parsley and spices.

Meatballs are formed from composites with oiled hands. Each meatball should go through the mixture of sesame, flax seeds and breadcrumbs. Meatballs can only be passed through breadcrumbs.

Heat 300-400 ml of oil in a deep frying pan and brown the meatballs over medium heat, then remove them on napkins to remove excess fat.

It can be served simple, as an appetizer or with tomato sauce.

Good appetite!!


Chicken meatballs with sweet potato puree

I have to tell you a secret: I could eat meatballs at any time. In the morning for breakfast,
at noon, in the evening, ANYTIME!
If the movie "It's raining with meatballs" was called "It's raining with meatballs", I would have eaten the rain,
I like meatballs so much!
It's just that, most of the time, they are made of pork and are not very light.
Therefore, I will present you a recipe for meatballs that you can eat as I like
me: anytime! Along with my favorite puree!

I chopped the fresh chicken meat on the food processor (the food processor, how
I like to caress it) and I added a finely chopped medium onion, crushed garlic,
chopped parsley, egg, paprika, thyme and I sprinkled everything with the juice from a
half a lemon. I started mixing with a spoon, but I have to tell you that
I ended up with my hands in the composition to homogenize it as well as possible.

I added salt and pepper, mixed a little more and started making those little balls that I would like to rain on at least once. I mean, I took a little bit of meat composition and passed it through the flour.

We heated the oil in the pan & # 8211 we put enough oil to reach the middle of a meatball to make sure it will penetrate & # 8211 and we triggered the smell all over the house!

When removing the meatballs, place them on a paper towel to drain the oil
in excess of them.

No more meatballs, I already feel like it! Let's move on to puree!
Boil the peeled and diced sweet potatoes. Drain the water and add the butter and
milk at room temperature. We pass everything, add salt and pepper and start
ate meatballs. Sorry to fix the table.

Good appetite! Try making this recipe with your kids too because and children can
cook!

Tips:
* If leftover composition remains in the pan after frying the meatballs, it is best to
change the oil because the next row of meatballs will seem to brown a lot more
quickly, but in fact the meatballs turn black due to the burnt oil from the leftovers and will not be
penetrated.

* For children's parties, you can put the composition of meatballs on skewer sticks and
fry like that. Or you can put them in the oven in a tray with baking paper. Risk less
traces of children's hands on furniture.


  • 150 g chicken (I used breast)
  • 1 carrot
  • 1 potato
  • 1 small onion
  • 2 cloves of garlic
  • 1 tablespoon breadcrumbs
  • 1 or
  • 1 teaspoon grated salt
  • pepper to taste
  • fresh parsley
  • flax, poppy, black and white sesame seeds
  • 6 tablespoons oil

In a bowl put the minced chicken, the potatoes put on a small grater and squeezed well, the grated carrot also on a fine grater, finely chopped onion and garlic (or chopped in a blender), breadcrumbs, salt, pepper and chopped parsley.

Mix the composition well until smooth. If the dream seems too soft, add a maximum of a tablespoon of breadcrumbs.

Form small meatballs (I got 31 pieces) that you roll through seeds.

I fried them in 3 tablespoons of oil, in two rounds, over low heat, for about 10 minutes until they were browned on all sides.

You can also place them in a tray covered with baking paper and bake them for 25 minutes at 180 ° C or you can fry them in an oil bath. Enjoy!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


Baked chicken meatballs

Meatballs, how much more do we like meatballs, right? We find them on appetizers at every holiday and important event in our lives: be it baptism, birthday, wedding, festive holiday meals, the holy meatballs are not missing from the appetizer.

Today I thought I would show you how I make chicken meatballs, which are very tasty and easy to prepare. These meatballs are a much healthier option than the classic ones that we all know, because they are baked, so they are not fried in an oil bath and thus cut a large number of calories. In addition, think about how long that oil stays on the fire until you finish frying the meatballs and how harmful it becomes. Even if you change it in 1-2 rounds, not much changes.

The oven is a much healthier alternative and I prefer it a thousand times over in most cases. Depending on what I want to cook, I either use the oven or the grill pan, which I grease very little with olive oil.

Going back to our recipe, know that you don't need a lot of ingredients to prepare these chicken meatballs. Of course, you can add spices and flavors to your liking, but I limited myself to ingredients that each of you are sure you have in the kitchen.

What is different about this recipe from chicken meatballs?

  1. It may sound strange, I don't know how many of you have done it before, but I added a grated carrot to the composition. A vegetable is always welcome, and if you have problems with your little ones or even you adults, who don't eat much vegetables, this is a good way to include some vegetables in your diet.
  2. I took the soaked bread out of the classic recipe. Maybe that's why I added the carrot, to replace the bread core, which is usually put in the classic meatballs. Carrots can be replaced with grated potatoes.
  3. As I said above, the meatballs were baked, not fried in an oil bath and I explained my choice.

Now let's get to work and prepare some baked chicken meatballs!
____________________________________
INGREDIENTS
500 gr. minced chicken
1 medium grated carrot
1 or
4-5 cloves of garlic (or to taste), crushed / put on a small grater
2 tablespoons pezmet (you can replace it with wholemeal flour or ground flax seeds)
chopped parsley (to taste)
salt & pepper (to taste)


____________________________________
PREPARATION
The preparation is very simple: in a larger bowl put the minced meat, grated carrot, finely chopped parsley, crushed garlic cloves, egg, breadcrumbs, salt and pepper (to taste). Mix everything well by hand until the composition is homogeneous.

With a slightly damp hand or greased with a little oil, take some material from the resulting composition and form the meatballs. If you have a wet hand, it will be easier for you to form meatballs and it will not catch so much hand material.

Place the meatballs you have formed on a tray greased with a little olive oil and leave them in the preheated oven at 180 ° C, for 25-30 minutes. The meatballs are ready after they start to brown nicely on top.

Taste a meatball after 30 minutes and see if they are cooked. If not, leave them somewhere for about 5 minutes (baking time may differ depending on the oven power of each of you).

Once they are ready to cook, let them cool a bit, then serve them as your heart desires.

Since childhood, I like to eat them with a little mustard. Ha! Ha! Ha! Does anyone else do this?


Spor made meatballs!


SUCCULOUS CHICKEN PORTS I Recipe + Video

Hello dear lusts. Today I prepared SUCCULENT CHICKEN TASTES. I assure you that they will marvel at their taste and you will not be able to stop eating. You can serve the pears with puree, polenta, buckwheat, salad or whatever you want. I hope you like this recipe and prepare it with pleasure. I wish you a tasty day ahead!

Ingredient:

  • 1 kg. - chicken breast
  • 2 medium onions
  • ½ sweet peppers
  • 7-8 - dried tomatoes
  • 2 slices & # 8211 bread 3-4 days old
  • 1 glass of milk
  • 1 teaspoon - dried oregano
  • 2 small eggs
  • Salt and black pepper
  • Olive oil

Method of preparation:

  1. Put the 3-4 day old bread in a bowl, cover it with milk and let it soften.
  2. Cut the chicken breast into small strips.
  3. Pass the chicken breast pieces through the meat grinder.
  4. The same goes for chopped onions, sweet peppers, sun-dried tomatoes and well-drained bread.
  5. Break two eggs over the other ingredients in the bowl. Add dried oregano, season with salt, black pepper and mix a little with a spoon, then knead the meat with your hands for 4-5 minutes.
  6. Grease your already clean hands with oil and take a tablespoon full of chopped and form oval-shaped roasts. The chop will be a little soft but easy to shape.
  7. Pour 2 tablespoons of oil into a well-heated pan. Arrange the roasts and fry them on one side for 5-6 minutes, turn them over and fry them for another 4-5 minutes on the other side over low heat.
  8. To make the roasts always beautiful, every time you take out one game and want to put the other on, first wipe the pan with a paper towel and then add another tablespoon of oil and continue to fry the roasts.
  9. Serve the roasts both hot and cold, with any garnish you want. Good potty!
If you are preparing this recipe, don't forget to take a picture of it and use the hashtag #valeriesfood

Chicken meatballs

A healthy version of meatballs are those made from low-fat meat and cooked in the oven, as they are. chicken meatballs. Not to mention how much they are loved by the little ones.

Recipe of chicken meatballs is a simple and quick to prepare recipe. You can add spices and flavors to your liking.


Quick chicken meatballs

I also came across the name "cast schnitzel" on the net. Whatever their name, they look great to me. In less than half an hour, you have dinner ready: while the meatballs are fried in the pan, you have time to prepare a salad and / or a side dish. Another advantage: they do not contain dairy products.

  • 500 g chicken breast
  • 3 eggs
  • 25 g of Szafi Reform flour, or 25 g of coconut flour (a very good price online can be found HERE), or 50 g of almond flour (3-4 tablespoons, a very good price online can be found HERE), or 15 g of psyllium bran 1 tablespoon tip)
  • ¼ teaspoon baking soda
  • ½ teaspoon of salt
  • salt, pepper, onion / garlic powder
  • frying fat (coconut oil for cooking, poultry fat or clarified butter)

Cut the chicken breast into cubes. Caution: the meat is not minced. Add eggs, salt, spices, as well as flour (or psyllium bran) with baking soda. Mix well and let the composition stand for about 5-10 minutes.
Heat a pan with the chosen fat and put the meatballs with a spoon, flatten it a bit, so that it is about 1 cm thick. Bake the meatballs under the lid, over medium to low heat, about 3-4 minutes on each side, or until evenly browned on both sides.

Remove and serve immediately.

But they are good and cold. I go perfectly with a slice of low-carb bread, for a filling sandwich.

Szafi Reform flour version:
TOTAL: 740 grams, 1336.8 calories, 127.8 proteins, 81.2 lipids, 2.1 carbohydrates, 22.9 fibers

Coconut flour variant:
TOTAL: 740 grams, 1378.1 calories, 132.6 protein, 85.6 fat, 6.8 carbohydrates, 8.8 fiber

Almond flour variant:
TOTAL: 765 grams, 1593.8 calories, 138.1 protein, 114.6 lipids, 5.3 carbohydrates, 3.7 fiber

Variant with psyllium bran:
TOTAL: 730 grams, 1319 calories, 128.2 protein, 81.5 lipids, 1.8 carbohydrates, 12.6 fiber
Source: http://calorii.oneden.com

Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.


Ingredients Simple and fluffy meatballs & # 8211 traditional recipe

  • 500 grams of minced pork (I chopped a piece of skimmed pork meat at home)
  • 80 grams of bread (2 slices of bagel) soaked in water and well squeezed
  • 1 whole egg
  • 50 grams of shallot / red onion or regular onion, finely chopped
  • 1 bunch of chopped green parsley
  • 2-3 cloves of crushed garlic (depending on the size, but also on how much garlic you like)
  • 1 teaspoon grated salt
  • ½ teaspoon of pepper
  • 1-2 tablespoons flour or fine breadcrumbs
  • vegetable oil (sunflower, rapeseed, etc.) for frying
  • 1 teaspoon paprika (optional)
  • ¼ teaspoon nutmeg (optional)
  • 1 teaspoon dried thyme (optional)

Preparation composition Simple and fluffy meatballs

1. The preparation is very simple: the first 8 ingredients on the list above are all placed in a large bowl, they are the ones needed for the composition of the meatballs. That is, all the ingredients, except flour or breadcrumbs for rolling the meatballs, oil and the optional ones, if you do not want to add them.

A clarification: if you want, you can cook the onion for a few minutes in a saucepan with 1 teaspoon of oil. To tell you the truth, for years I have given up doing this. The meatballs come out very good with raw onions, provided they are finely chopped.

As you can see in the picture below, I added paprika, without which there is almost no food in my area, nutmeg, whose scent we adore and a drop of dried thyme. But, I repeat, it is everyone's choice whether or not to put these spices in the composition for meatballs.

What kind of meat do we use for meatballs?

As for the meat used, this time I used pork leg, which I chopped at home. You can also use beef mixed with fatter pork. You can also use chicken (thighs), for a lighter caloric variant. The idea is that it is good to use a meat that is suitable for fat, not very lean. We don't want to get the meatballs dry, but we don't want the fat to flow from them during cooking.

2. Knead all the ingredients in the bowl well and obtain the meatball composition. Tip: to perfectly appreciate the seasoning, fry a small amount of composition (as much as a hazelnut) and taste it. If, after tasting this tiny meatball, you think you need more salt and pepper, adjust the taste as you like.

Modeling meatballs

1. With wet hands, break small lumps (as equal as possible) from the well-mixed meatball composition. We roll them between our palms, shaping them into balls. The size I give is about the size of a ping pong ball (4-5 cm in diameter). Depending on your preference, you can make them smaller or larger. You can also flatten them slightly.

2. We prepare the flour or breadcrumbs to be at hand. We roll the meatballs shaped with flour or breadcrumbs.

3. This is what modeled meatballs look like. They are on the left before and on the right after they have been rolled in flour and then shaken off the excess flour. Flour or breadcrumbs will help the meatballs quickly form a crust on the surface, keeping them juicy inside.

How to fry or bake meatballs

In recent years, there has been a tendency to anathematize certain dishes but also certain culinary processes. One of these is frying. I do not miss any opportunity to reaffirm that there is nothing wrong with frying, if done correctly, at a high temperature. I recommend to all those who are afraid of fried foods to remember that they have an important place in some of the diets that are considered the healthiest in the world.

In the oven

1. The main advantage of baked meatballs is that you will eliminate 74 calories / serving. At 100 grams of meatballs, the recommended portion, they will have 130 calories.

So, if you want to bake these meatballs in the oven, make sure you use a fatty meat for the composition of the meatballs. That's so you don't end up with hard, dry balls. Once you have shaped them as shown above, place them in an oven tray lined with baking paper. Leave 3-4 cm. between them, so that the hot air in the oven can circulate. After sprinkling them with 1-2 tablespoons of oil, bake the meatballs in the preheated oven at 210 ° C static or 200 ° C ventilated for 20 minutes, until golden brown.

In the frying pan

2. I think you've all already realized that I prefer to fry meatballs. Prepared this way, they taste better and have a crispier crust. The interior always remains juicy and fragile. In a pan or saucepan well heated over medium-high heat, pour vegetable oil about two fingers and heat well. The ideal temperature for frying is around 170-180 ° C. In the absence of a special thermometer, you can approximate if the oil is well heated by putting the tail of a wooden spoon in the pan. If playful air bubbles immediately form around it, you can also fry the meatballs, one at a time, without squeezing them in the pan.

3. If the oil is hot, it will sizzle when we add the meatballs. They will cook quickly, practically in just 3-4 minutes, during which time we will turn them on all sides with a fork.

It's easy to appreciate: less than 5 minutes in the pan or 20 minutes in the oven, which do you think are fluffier and younger?

4. Necessarily, after frying but also after baking in the oven, the meatballs are removed on absorbent paper, in order to drain the excess fat. Thus, the crust on the surface will remain reddish and dry, not greasy at all.

Serve Simple and fluffy meatballs & # 8211 traditional recipe

The meatballs are served hot, with different sauces, salads or side dishes, as a main course, or cold, as an appetizer, along with other assorted appetizers. Great appetite!


French chicken meatballs

Let's get our taste buds with a different dish, namely with French chicken meatballs. It seems, but it is not complicated to prepare, plus these meatballs are consistent.
Today we are happy in the winter of green onions, but there are ways to store it for the cold period of the year, in the freezer. Clean the onion strands, wash them and let them drain well, then cut them into thin slices. Let them dry for another 2-3 hours, on a baking sheet, in a tray, at room temperature. Then freeze them for 4-5 hours so that they are pressed in a single layer. Put frozen onions in special bags for storage in the freezer and use them in winter, chopped or in soups, without thawing.

Photo: Chiftele fran & # 355uze & # 351ti de pui & ndash Arhiv & # 259 Burda Rom & acircnia

& Icirc & # 539i must:
1 boneless chicken breast
2 or & # 259 husband
2 tablespoons of horseradish given on a large plate
1 tbsp & # 259 parmesan race
1-2 tablespoons f & # 259in & # 259
1 green onion
2-3 threads for green parsley
2-3 green firewood
salt
pepper
1-2 tablespoons oil
Preg & # 259te & # 537ti a & # 537a:
Wash the chicken breast and cut your cubes into finer cubes. Finely chop the apple and the parsley, and cut the green onion into thin slices.
Mix the meat, beaten eggs and eggs in a bowl, like horse, parmesan and flour. Add the chopped green onions and the chopped green onions, salt and pepper to taste.
Wallpaper a large tray with baking paper, grease it with 1-2 tablespoons of oil and place a tablespoon of the composition at a distance of 5-6 cm from the other grits. # 259joare. Put them in the hot oven on medium heat for 25-30 minutes. Check if they are cooked after 25 minutes, because if they cook too hard, they will be strong.
Take them out in a saucepan, as they are hot, and cover with a lid. This keeps it soft. You can serve them hot, with mustard or a salad.

Re & # 539et & # 259 by Roxana Ciobanu, F & # 259lticeni, Suceava County


Baked chicken meatballs

Baked chicken meatballs is a perfect recipe for those who want to avoid fried food.
You don't even need many ingredients to prepare the meatballs and of course you can add other flavors, according to your own taste.


French chicken meatballs

Let's get our taste buds with a different dish, namely with French chicken meatballs. It seems, but it is not complicated to prepare, plus these meatballs are consistent.
Today we are happy in the winter of green onions, but there are ways to store it for the cold period of the year, in the freezer. Clean the onion strands, wash them and let them drain well, then cut them into thin slices. Let them dry for another 2-3 hours, on a baking sheet, in a tray, at room temperature. Then freeze them for 4-5 hours so that they are pressed in a single layer. Put frozen onions in special bags for storage in the freezer and use them in the winter, chopped or in soups, without thawing.

Photo: Chiftele fran & # 355uze & # 351ti de pui & ndash Arhiv & # 259 Burda Rom & acircnia

& Icirc & # 539i must:
1 boneless chicken breast
2 or & # 259 husband
2 tablespoons of horseradish given on a large plate
1 tbsp & # 259 parmesan race
1-2 tablespoons f & # 259in & # 259
1 green onion
2-3 threads for green parsley
2-3 green firewood
salt
pepper
1-2 tablespoons oil
Preg & # 259te & # 537ti a & # 537a:
Wash the chicken breast and cut your cubes into finer cubes. Finely chop the apple and the parsley, and cut the green onion into thin slices.
Mix the meat, beaten eggs and eggs in a bowl, like horse, parmesan and flour. Add the chopped green onions and the chopped green onions, salt and pepper to taste.
Wallpaper a large tray with baking paper, grease it with 1-2 tablespoons of oil and place a tablespoon of the composition, at a distance of 5-6 cm from the other grits. # 259joare. Put them in the hot oven on medium heat for 25-30 minutes. Check if they are cooked after 25 minutes, because if they cook too hard, they will be strong.
Take them out in a saucepan, as they are hot, and cover with a lid. This keeps it soft. You can serve them hot, with mustard or a salad.

Re & # 539et & # 259 by Roxana Ciobanu, F & # 259lticeni, Suceava County


Video: Μελιτζανοκεφτέδεςs Greek Food


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