Meatballs - simple and tasty dish quickly, which can feed the whole family. There are a lot of options for cooking. Meatballs form of meat, vegetable or minced fish with a variety of additives, baked, fried or stewed in a sauce. Properly cooked dish turns out very juicy and tender, so it is suitable for feeding even the smallest.
Meatballs advantage is also the fact that they are suitable for the diet. In this case, you must take the minced chicken breast without skin, you can add vegetables, and low-calorie used to extinguish the sauce, such as tomato. In any case, no matter what version of this dish you choose, the result will please the whole family. Below are the best recipes for meatballs.
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Cooking ideas: fried and stewed meatballs
Meatballs in a creamy sauce
In the preparation of this dish it takes about 30 minutes. Because so many products are obtained about 15 meatballs. Prepared for this recipe meatballs differ delicate flavor and aroma.
Ingredients:
Minced meat (beef or chicken) - 500 g,
White bread - 3 slices,
Chicken egg - 1 pc.,
Onions - 1 pc.,
Flour- 3 tablespoons,
A bunch of fresh herbs (dill, parsley)
Milk - 200 ml
Cream - 200 ml
Processed cheese - 100 g,
Water - 100 mL
Sunflower oil for frying, salt to taste.
White bread soak in water. Onion peel and grind in a blender or finely cut into cubes. Mix the minced meat, onion, soaked bread, egg, add salt. Then you need to form meatballs in the form of small balls, put on a heated pan, pre-roll in flour.
Meat balls fry about 4 minutes, then remove from heat. In a separate saucepan pour the milk and cream, add chopped herbs and cheese. Content to warm over low heat, stirring occasionally, until the sauce is smooth. Then add the meatballs and simmer for 10-15 minutes. For a couple of minutes until cooked add a little flour (about 1 tablespoon) and mix. Serve the meatballs can be potatoes or rice.
Meatballs with rice
The average number of servings - 6. In accordance with this recipe in cooking takes about 40 minutes.
Ingredients:
Rice - 1 cup,
Pig ground beef - 500 g,
Chicken egg - 1 pc.,
Onions - 1 pc.,
Garlic cloves -3,
Cream - 50 ml
Tomato paste - 1 tablespoon,
Water - 400 g,
Vegetable oil for frying, salt, pepper.
Figure wash well and boil, let it cool. Onions clean, chop in a blender or finely chop the garlic passed through the press. Add ground beef, egg, rice, onion, garlic, salt and pepper to taste. All thoroughly. Form small balls and put them in a pre-heated pan, buttered. Fry on all sides. Prepare the sauce. To do this, pour into a pan of boiling water, add the tomato paste and cream, salt and pepper. Put the meatballs into the sauce, simmer them, covered for 15 minutes. A delicious dinner is ready, it can be served with any side dish.
Meatballs with cheese sauce
Approximate cooking time - 40 minutes. Servings - 5. Meatballs cooked in this recipe and have exquisite taste by adding nutmeg.
Ingredients:
Minced meat - 500 g,
White bread - a couple of slices,
Onions - 1 pc.,
Chicken egg - 1 pc.,
Sweet in front - 1/2 pcs.
Grated nutmeg - 1/4 tsp
Broth (chicken or beef), - 500 ml
Hard cheese - 50 grams,
Milk - 1/2 cup,
Butter - 30 g
Flour - 1 tbsp,
Cream - 1 tablespoon,
Salt and pepper to taste.
Soak the bread in water, then wring out. Onion peel and grind in a blender along with the bread, add to stuffing. To this add finely chopped peppers, egg, nutmeg. Season with salt and pepper. Form small balls, throw them into the boiling broth and cook for 10 minutes. Prepare the sauce. To do this in a heated pan, greased, you need to add flour, sauté a couple of minutes. Then, stirring constantly, pour the hot milk and 1 cup of broth. Sauce Mix well, remove from heat. Add finely worn cheese and cream. Meatballs on a plate, pour the cheese sauce. Garnish mashed potatoes or rice, the dish can be decorated with greens.
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Recipe: meatballs, baked in the oven
Preparation time - 40 minutes, the average number of servings - 5. meatballs cooked in this recipe, can be considered a dietary product.
Ingredients:
Minced meat - 500 g,
Chicken egg - 1 pc.,
Cheese - 150 g,
Onions - 1 pc.,
Tomatoes - 5 pcs.
Sugar, salt and pepper to taste.
Onion peel and grind in a blender, finely rubbed cheese. In accordance with this recipe, it is desirable to use a hard cheese, but the fit and melting. Combine all this with the minced meat, add the egg, salt and pepper. Form meatballs. Remove the skin from the tomatoes. To do this properly, you must make them small incisions, dipped in boiling water for 30 seconds.
Once the skin at the site begins to wrap cuts, pour the tomatoes in cold water. Thereafter, a skin can be easily removed. The flesh must be turned into a tomato puree or finely chopped, add salt, a pinch of sugar. You can add your favorite herbs. The weight of the tomatoes poured into a mold and place in oven for 10 minutes. Add the meatballs to the sauce and bake 30 minutes at 200 degrees. Serve with your favorite side dish.
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Useful tips from experienced cooks
Tasty meatballs are obtained if the stuffing to cook yourself.
The composition may include a commercially available skin, cartilage milled meat of dubious quality. Almost every recipe says that the stuffing should add soaked bread. Because the meatballs are obtained magnificent.
For this purpose it is best to use stale bread.
Following these simple tips will prepare a delicious dish, even for novice mistress. Fragrant and hearty meatballs - great dinner for the whole family. Bon Appetit!
Contents:
How to cook barbecue: basic rules
Preparation for cooking barbecue
Choosing the right marinade
Terms marinating kebabs
The classic recipe for Pork
Recipe chicken kebabs marinated in mayonnaise
Lamb kebabs recipe
Recipe barbecue beef
How to cook barbecue at home?
Cooking barbecue in the oven
Cooking beef kebab in multivarka
Traditionally kebab made from lamb or pork, but now it is cooked as fish, birds and even vegetables.
Shish kebab is considered the first dish that was cooked by man. Even our ancestors were preparing their own meals in the coals and fire. Centuries later, soldiers and hunters grilled meats musket ramrod. At the same time home to the "right" kebabs are considered countries of the East, namely Iran, Lebanon, Iraq, the Caucasus, and others. Translated from the Crimean Tatar language "shish" - a "spit." Hence the "kebab" - "something cooked on a spit."
In different countries (Armenia, Azerbaijan, Turkey, Georgia, the United States, Thailand, Brazil, etc.), there are different names for the meat on a spit - kebab, satay, mtsvadi, barbecue, shuraska ... At the same time, this dish is very popular and beloved worldwide. So, how to cook barbecue? What should be the marinade? What to submit the finished dish? We reveal all the secrets.
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How to cook barbecue: basic rules
Iron - it is the best material for the barbecue;
Use for the preparation of this popular dish extremely fresh meat or chicken.
Stringing meat on a skewer, remember that large pieces should be placed in the middle (so they fry better and faster). Accordingly, smaller pieces, arrange the edges.
Place the skewers with meat strung on them close to each other and within 15 cm from the coals. Since the meat is excellent prokoptitsya smoke from coal and coal do not light up.
When you sit down meat on a skewer, be careful, because you can pierce them a hand. To avoid this, tightly squeeze the piece of meat and putting it on a skewer, do it along the fibers of meat, rather than across.
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Preparation for cooking barbecue
Choosing wood for barbecue
Too many people neglect this issue, although the wood play a huge role in giving a particular flavor the meat. So, ideally suited linden, birch, oak and any fruit trees (cherry, apple, pear, etc.). In no case in the masonry barbecue should not be used conifers. Firewood from softwood irreparably spoil the taste of the meat.
Choosing the right meat
Regardless of your preferred meat, whether pork, lamb, beef or chicken, the most important thing - the fat content of the product. It should not be presented lard, and should be in the form of streaks.
The following mandatory meat quality - softness. It is no secret that the meat itself - a muscle. The smaller the working muscles of the animal, the more valuable meat (sirloin is so highly valued because it is meat from zadnepoyasnichnoy parts of the carcass. The muscle for the entire life of the animal has never declined.
Never buy pre-sliced tenderloin!
It must be one piece, elongated shape and have a length of 30-40 cm. If you are going to cook skewers of lamb, then pay attention to the age of the animal. Ideal - to 9 months. Please be aware that the meat of old sheep has a disgusting smell. The error here is improbable.
To prepare the chicken to the grill or use a breast or a leg in the traditional way using the lattice barbecue.
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Choosing the right marinade
Marinades for meat ferment there is a huge amount. When selecting the marinade should not forget that with his help, you can adjust the quality of the meat (if it is dry, you can use a marinade with butter). Sam is a mixture of vinegar marinade (wine, beer, natural juices, etc.) with spices and salt. Sometimes marinade added vegetable oil. Very often, the meat soaked in yogurt, carbonated mineral water, soy sauce. Future skewers soaked for an hour, sometimes at night. After soaking the meat becomes softer, juicier, more tender, regardless of the method of its preparation (on the grill, grill, in the oven).
Recipes best marinades are presented below:
Classic marinade: vinegar, vegetable oil, seasoning for barbecue, mustard.
The sharp marinade: yogurt (plain yogurt), cayenne (or any other), pepper, lemon juice.
The marinade of lemon juice: sunflower or olive oil, lemon peel, oregano, lemon juice, fresh mint. Acid lemon juice (or vinegar) remarkably softens even very tough meat (beef).
Marinade in Russian: kvass (as a basis for the marinade), onion, salt, seasoning for barbecue. You can add honey.
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Terms marinating kebabs
In no case can marinate skewers in aluminum cookware. This will give the dish an unpleasant metallic taste. Use ceramic, glass or plastic dish.
Kvass meat, especially left in the long term, must be refrigerated.
Time ferment depends on the number and size of the meat pieces.
Take a few punctures in pieces fermented product to be better and faster soaked leaven.
If you have purchased a very tough meat, then add the marinade into small pieces of kiwi, pineapple or papaya. These exotic fruits have a wonderful ability to soften the protein. At the same time, remember that time, the leaven should be no more than 2 hours.
For proper ferment fresh fish and seafood, use acid (citric and acetic). The process of leaven should be no longer than 45 minutes.
Do not add a lot of "sour" products (wine, vinegar, yogurt). Too much can make the meat tougher and barbecue will also be sour.
Here is an example of classic proper marinade for barbecue pork.
You will need:
1 cup of vinegar;
1 cup water;
4 things. onions;
1 tsp. Salt;
1 bay leaf;
0 5 h. Spoon sugar;
seasoning (black pepper, bell pepper) - to taste.
To prepare the proper kebab meat is not only (its type, quality), but also the marinade. There are many recipes for sourdough (from yogurt, wine, mayonnaise, etc.). Among this set, you will definitely find the recipe that will suit you around. Here is one of the simplest and most popular recipes marinade: Cleaning the onion, cut into rings or half rings. Pre-prepared meat (ie, cut into pieces) mixed with onions and spices. Then, in a separate bowl dissolve in water, salt and sugar, add the vinegar. The resulting solution pour meat. Kvass give him at least 2 hours.
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The classic recipe for Pork
You will need 1 serving:
500g pork neck;
1 PC. onions;
100 grams (half a cup) mayonnaise;
seasoning (salt, black pepper) - to taste.
The meat is rinsed with cold water. Cut the pork pieces of medium size. Each piece of uniformly chopped salt and pepper. Cut onion half rings (or rings). Fold the meat and onions in the dish (pan). Add the mayonnaise and mix thoroughly (better to do with his hands). Fermented meat is put in the refrigerator for at least 8 hours (the longer, the softer).
To express leaven perfect carbonated mineral water (keep meat in the refrigerator for only 2 hours). Marinated meat skewer of 6 pieces on skewers. Fry the pork about 25 minutes on the grill (coals in the grill must be burning without flame). Flocked to the pieces of meat fat, once sprayed with water (beer can be diluted vinegar). Once formed golden brown - barbecue is ready!
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Recipe chicken kebabs marinated in mayonnaise
This kebab turns out very tender, tasty and juicy. In order to properly cook it, we can take any part of the chicken (thicket commonly used breast, thighs, drumsticks). Since the lower leg, thigh and wings on a skewer stick uncomfortable, it is best to use a grid. If along with the chicken on the grill you lay out the onion, the meat will burn.
You will need:
2 kg chicken (in this recipe use the tibia);
150 ml of high-calorie mayonnaise;
7 pcs. onions;
seasoning (salt and black pepper).
Rinse chicken with cold water. Fold the lower leg in a dish (casserole dish). Add seasoning to taste (salt and pepper). Mix well to salt and pepper evenly distributed. Leave the meat for 30 minutes at room temperature. Add the marinated chicken mayonnaise. Mix by hand. Peel the onion, cut into rings and add to the marinade. Once again all mix well. For fans of witty, you can instead add the onions to the mayonnaise adjika. On a lattice kebab prepares an average of 20 minutes (before the formation of a crust).
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Lamb kebabs recipe
You will need:
1 kg of mutton;
3-4 pieces. onions;
Article 4-5. spoons acetic or citric acid;
1 tsp. Black pepper;
1 tsp. Coriander (optional);
1 tsp salt;
a small bunch of parsley.
This option is considered a classic for the barbecue lamb. For the marinade is best suited or dorsal part of the sheep, or the flesh of the back legs. Wash and chop the meat into small pieces (about 3h3h2 cm), fold it in a bowl (ceramic, enamel, etc., but not aluminum), which will make sour lamb. Add salt, black pepper (or red). Peel and chop the onion rings. Add it to the bowl with the meat. Put in a pan parsley.
If you're a fan of coriander (cilantro seeds), then add it to the marinade. Top pour acid (vinegar / lemon) and mix thoroughly. Put on container with fermented meat Press (any load). Put the pan in the refrigerator for 6 hours. If you have a number of pickled lamb that does not fit in the refrigerator (eg, bucket), then remove any cool place.
Proper cooking on the grill process is exactly the same as in the preparation of pork. By Barani ready shish kebab is usually served as a garnish onion, chopped rings and chopped green onions. Garnish before serving better sprinkle with lemon juice. If the conditions in which you are cooking, there is the barbecue, the roasting kebabs can use an ordinary frying pan with hot fat on it. The dish will turn out tasty and juicy, but of course, it is no real barbecue.
Skewers of any kind of meat, especially lamb, properly bring to the table and eat with the heat from the heat.
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Recipe barbecue beef
Beef is rarely used for cooking barbecue, as it is usually pretty tough. Following this recipe, you can prepare a juicy and tender beef skewers. Marinate the meat should be no less than a day, but the result is worth it.
You will need:
3 kg of beef;
1 kg of onions;
300 g of wine (dry white is best);
150 g of acetic acid;
1 lemon;
1 packet of black peppercorns;
1 bay leaf pack;
salt - to taste;
red pepper.
Wash and cut beef into pieces of 4-5 cm. We spread layers on the bottom of the dish, which will marinate first black peppercorns, bay leaf and then. Clean and chop the onions rings. He, too, spread a layer in the dish. Now we decompose evenly sliced meat (in one layer). Add seasoning to taste (salt and pepper). Alternating a layer of onions and a layer of beef, until the meat is over. Add salt and pepper. The top and the last layer - shredded bay leaf and onion.
Fill with acetic acid. Close the top cover and put under the press. Marinating for 24 hours. After this time merge the marinade and pour the lemon juice and white wine for 4 hours. The process of cooking on the grill is identical to the preparation of pork barbecue.
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How to cook barbecue at home?
Cook skewers in a pan.
Ingredients:
500 grams of pork;
1 tsp. Paprika;
1 lemon, or tomato;
1 bay leaf;
4 tbsp. tablespoons olive oil;
spices (cinnamon, red pepper, ground ginger, nutmeg) - a pinch;
salt and black pepper - to taste;
sunflower oil.
Wash meat under cool running water, cut the film, cut the pork into pieces. We shift the meat cubes in a pan. The marinade is prepared as follows: put a pinch each of seasoning, adding to the crushed bay leaves and traditional seasoning (salt and pepper). Fill it all with olive oil and mix thoroughly. The prepared mixture will give a unique and unsurpassed taste of our dish. The resulting marinade fill pieces of pork. Thoroughly mix hands, cover with lid and leave to ferment meat for half an hour. Lemon sliced.
Cubes of meat strung on skewers (each no more than 2 blocks). Between slices of pork on skewers, you can put on a slice of lemon. Heat the pan on the fire, pour into it a small amount of vegetable oil. Put the pork in the pan and fry on all sides (for turning the skewers) until golden brown.
Of course, this does not have proper barbecue taste (smell of smoke). But thanks to the unusual taste of barbecue marinade is extraordinary.
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Cooking barbecue in the oven
You will need:
1 kg of pork;
2 pcs. onions;
100 g of mayonnaise;
seasoning (salt, black pepper, bell pepper, bay leaf) - to taste;
Sunflower oil (for lubrication of the lattice);
carbonated mineral water or dry white wine.
Cut washed pork cubes. Prepare a marinade of the ingredients, but mozheno use another favorite with you. Kvass meat for 2 hours, and then strung it on the skewers. For a barbecue in the oven and the grill pan is needed. Baking is needed to ensure that the fat and juices from the meat dripped on him (in the apartment will not be burnt). Accordingly, we have pan under the grate. Preheat oven to 200 degrees and grease grille with sunflower oil.
Then lay on the grill pork skewers so that the meat on skewers with each other are not in contact. Remove the skewers in the oven for cooking. Every 7 minutes, open the oven and turn on the other side of the barbecue. To the cooked meat was juicy, lightly sprinkled his wine and sparkling mineral water. Total time barbecue in this way amounts to an average of 40 minutes. Serve cooked dish is best with fresh vegetables.
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Cooking beef kebab in multivarka
Necessary to prepare products:
1 kg of beef;
2 pcs. kiwi;
2 pcs. pepper;
4 things. onions;
seasoning (salt, black pepper, ground coriander) - to taste.
We have knowingly chosen this recipe for beef. Kiwi has a wonderful property to keep the juice from the meat inside, so even veal get soft, tender and juicy. Thus he obtained low-fat shish kebab.
Peel the kiwi and clear the onion (only 2 bulbs). We grind them in a blender until smooth. Bulgarian pepper cut into half rings. Purified from the remaining 2 onions peel and cut into their rings. Wash beef and cut into cubes. Rub in seasonings veal. The meat in the blender add the cooked mixture of chopped onions and bell peppers. All we mix well and leave in the refrigerator for 2-3 hours. After this time, spread marinated veal with marinade in multivarku. Select mode "Baking." After 45 minutes, rosy and juicy kebab on the original recipe is ready.
Boundless enthusiasm and you enjoy your meal! Let your barbecue will be correct, and the guests - well-fed!
