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For meatballs: Place the minced meat in a bowl, add the spices, eggs, crushed garlic and finely chopped vegetables. Mix all ingredients well until completely homogenous. (Keep the filling cold for an hour or two). Then form the meatballs in the palm of your hand with a teaspoon, roll them in flour and fry them in a pan with oil hot. We take them out on a paper napkin to absorb the excess oil
For the sauce: put the water in a 2 liter saucepan and boil it until it boils. Add the spices, peppers and sliced garlic, continuing to cook for 5 minutes. Add the meatballs, and when they rise to the surface, color with tomato juice and broth, add the tomatoes and let everything boil over the right heat, until the sauce becomes dense. After stopping the fire, sprinkle the finely chopped basil.
All this time we prepare the baked pepper salad.
Serve the meatballs in sauce with pepper salad and a slice of black bread (as I only ate in my childhood).
Enjoy your meal!
Simple and tasty recipe for spicy tomato sauce (for winter)!
The spicy tomato sauce is a tasty and appetizing addition to many dishes. There are a lot of recipes and every housewife has chosen her favorite and checked over time. However, we come up with another variant of spicy tomato sauce perfect for lunch or dinner and that fits very well at room temperature.
INGREDIENTS (FOR 4-4.2L OF SAUCE):
-2 kg of tomatoes (ripe and fleshy)
METHOD OF PREPARATION:
1.Separate the garlic cloves in a bowl, pour hot water (enough to withstand when you insert your finger) and leave them for 15-20 minutes.
2. Remove the back of the tomatoes, then cut them into pieces so that it is convenient for you to pass them through the meat grinder.
3. Use hot peppers with seeds, ie cut only the back. Although, optionally, you can also remove the seeds. For convenience, cut them in half lengthwise.
4. Peel the bell peppers, seeds and white ribs, then cut them into pieces.
5. Drain the garlic from the hot water and peel it. After such a boy, it is very easy to clean. Rinse the puppies.
Advice. You can use the same trick to clean a large amount of onions.
6. Pass all the ingredients through the meat grinder with medium sieve directly into the bowl in which you will boil the sauce (a saucepan of at least 4.5l). Mix the composition, which will be dense if you use fleshy tomatoes.
7. Put the pan on the fire and bring the composition to the boil, stirring periodically, so that it does not burn.
8. Add salt, sugar and vinegar. Stir, bring the sauce back to the boil, turn the heat to medium and low, stirring periodically, until it begins to separate on the thick side and the liquid side. The dense part will be left at the base of the pan, and a transparent juice will remain on the surface. The process usually takes 25-30 minutes.
9. Pour the sauce into sterilized and dry jars, then close them tightly or screw them with pre-cooked lids.
Careful! Do not use plastic caps.
Advice. Mix the sauce very well before pouring it into the next jar.
10.Turn the jars upside down and let them cool slowly.
The sauce has a beautiful color, an intense taste and an extraordinary aroma of garlic and hot pepper. Prepared in the season of relatively cheap vegetables, the sauce will be a real discovery in winter, because it is prepared simply, quickly and without special skills. The sauce is so appetizing that you will want to eat it with meat, fish or meatballs. Try the recipe and we are sure you will be satisfied with the result.
We will choose the very ripe tomatoes, which we will wash and scald in a larger bowl (so that the skin can be taken off more easily), then we will cut them into quarters and put them through the special seed-pulp separation machine.
In a special pot with a double bottom we will put the tomato pulp obtained by boiling.
When the tomato juice starts to boil, it will foam from time to time.
Candy in a calendar box
Chocolate fruit bouquet
Box of 4 chocolate hearts
Kapia peppers can also be used raw in this sauce, pulled in the car, but we chose to bake them on a grill outside or on a thick plate on the stove's eye (at everyone's option and possibilities).
After baking the peppers, we will put them in a large bowl, add coarse salt and cover with a lid (to steam and easier to peel, seeds and stalks).
After cleaning, the kapia peppers will be interspersed with hot peppers and garlic through a blender.
The paste thus obtained will be added over the tomato juice reduced by half.
Let it boil together for about 20 minutes.
In the meantime, taste salt and pepper.
Also add sugar, bay leaf, celery for flavor (which will then be removed from the sauce), basil and oregano.
You will get a very delicious sauce with a sweet spicy taste.
The hot tomato sauce will be put in jars and sterilized (according to the known method 30 minutes from when the water starts to boil.).
This spicy tomato sauce will go well with any kind of meat, fish, pasta, simply on toast.
If you like it, share it with your friends!
For the composition of meatballs:
1kg boneless chicken breast
2 onions (220g)
5 slices of bread
6 cloves of garlic
Salt and pepper to taste
Spice for Fuchs meatballs
Finely chopped green parsley
Flour to give the meatballs through it
For the sauce:
1 leek thread
Salt and pepper to taste
3 tablespoons caster sugar
1 packet of wide noodles
Method of preparation:
Chop the green parsley very finely.
We clean the garlic cloves and put them on the small grater.
The chicken breast is washed and cleaned, then drained in a strainer.
After the chicken breast has drained, chop it with the meat grinder or the food processor.
We clean the onion and cut it into small pieces.
In a frying pan with oil, put the onion to harden and leave it until it turns brown.
After it browns, we drain it in a strainer, to drain the excess oil.
Put a little milk in a plate and soak the slices of bread in this milk on both sides.
After we soak them, we squeeze them into our fists as best we can.
The bread soaked in milk and then squeezed, we then pass it through the meat grinder.
Having all the ingredients ready, we start preparing the composition for the meatballs. In a large bowl, put the chopped chicken breast, onions and drained, bread soaked and given through the mincer, 2 eggs, garlic grated, add special spice for meatballs from Fuchs, season with salt and pepper to taste , add the finely chopped parsley and mix everything well with your hands until you get a homogeneous composition.
We form meatballs from the resulting composition, about the size of a walnut, which we give through flour.
The meatballs thus formed, we fry them in a pan with hot oil. Let them fry until they turn brown on all sides, then take them out on a plate in which we put an absorbent napkin to remove excess oil.
To prepare the sauce, wash and slice the leeks.
We wash the tomatoes.
In a pot, boil the water, put the tomatoes in the pot with boiling water and leave them for a few minutes, until the crust peels on them. Then take them out on a plate and peel them, then cut them into cubes.
In a frying pan, melt the butter, add the sliced leeks and let it harden.
After it has hardened, add the peeled and diced tomatoes over it, leave it to harden for 4-5 minutes together with the leeks.
After 3-4 minutes, season with salt and pepper, add sugar, add 500ml of water and simmer for 30-40 minutes (covered with a lid at first, then remove the lid) until the water evaporates, then turn off.
Put the pasta to boil for 4-5 minutes, in a pan with boiling water and salt.
After they are boiled, we take them out in a strainer and let them drain.
After the sauce is ready and the pasta is cooked, all we have to do is add the drained pasta over the sauce and start mixing them, using two forks.
Food recipes to your taste
Meatballs in spicy sauce are prepared with the following ingredients:
500 gr pork (or mixed pork and beef)
250 ml water
50 ml soy sauce
2 hot peppers
3-4 cloves of garlic
A bunch of parsley
A bunch of green onions
Salt, pepper, oil
It preserves pineapples
First of all, the meat must be minced. It is good to pass the meat twice through the mincer to make it smaller. Grind the garlic and add it with the chopped green onion. Sprinkle half of the chopped parsley, hot pepper and mix the meat very well. Match the meat with salt and pepper and then you can start forming the meatballs. Wet your hands in cold water, form meatballs and then pass them through flour until well covered. Then fry them in the pan.
How to prepare marinated meatballs with tomato sauce
First, take care of the sauce. Finely chop the onion and fry it in a pan for 2 minutes. Sprinkle a pinch of salt over the onion at first so that it softens quickly. Then add the tomato sauce, a glass (200 ml) of water, a pinch of salt, pepper, thyme and bay leaves. Let it simmer for 10-15 minutes, taking care to stir from time to time so that the sauce does not stick.
During this time, take care of the meatballs. Place the egg, hot paprika, salt, pepper, garlic and parsley over the minced meat and mix the composition well. Then, with wet hands, form round meatballs, which you eventually roll in flour.
Heat the oil in a heavy-walled saucepan (the wok is my favorite, because it distributes heat evenly and fits many meatballs at once), then toss the meatballs into it. Leave on high heat and fry the meatballs until they get a nice crust on both sides, but they don't cook completely. About 2 minutes on each side, I say. Once browned, remove them on a paper towel.
Turn the oven to 190 degrees. Put the meatballs in a pan, then pour the tomato sauce over them and sprinkle a little basil on top.
Cover the tray with aluminum foil and leave in the oven for 25 minutes. After the time has elapsed, remove the tray, remove the foil and leave the meatballs in the oven for another 7 minutes, so that they get an appetizing crust.
Serve with a diet mashed potato (meatballs are quite high in calories) and enjoy a dish like at home! Good appetite!
Marinated meatballs with tomato sauce and mashed potatoes
Meatballs marinated with tomato sauce and mashed potatoes, pilaf or pasta, classic, old or traditional recipe. Meatballs, meatballs or meatballs with tomato sauce. Written and video recipe with all the secrets.
Add over the minced meat the egg, two teaspoons of salt, a teaspoon of thyme, a grated teaspoon of pepper, garlic, zucchini, onion, carrot and greens.
We mix everything very well, until we obtain a homogeneous and fluffy composition. The secret of the fluffiest and softest meatballs I told in the recipe of fluffy minced meatballs . They remain soft after cooling and are kept light for 2-3 days.
Doesn't that look great? And even though it's a delicious dish, don't forget to serve a seasonal salad with it.
And I leave you a few more pictures, because this food is too good, and the look is wow!
Re & # 539 recipes with Gina Bradea & raquo Food recipes & raquo Marinated meatballs with tomato sauce and mashed potatoes
Here are some meatball recipes you can choose from
- simple meatballs & # 8211 my mother's recipe & # 8211 recipe here
- Baked meatballs & # 8211 recipe here
- Transylvanian meatballs & # 8211 recipe here
- parjoale moldovenesti & # 8211 recipe here
- chicken meatballs with zucchini pan or baked & # 8211 recipe here
- simple chicken meatballs in the pan or in the oven & # 8211 recipe here
- meatballs with vegetables and cheese in the oven & # 8211 recipe here
- Swedish meatballs & # 8211 recipe here
- Baked meatballs with vegetables & # 8211 recipe here
- soy meatballs and zucchini & # 8211 recipe here
In the following I give you the ingredients for 4-6 servings of marinated meatballs, as I make them.
Mix the minced meat with the egg, grated Parmesan cheese, breadcrumbs, parsley, salt and pepper.
Mix the composition and form small meatballs.
In a deep frying pan, heat 4-5 tablespoons of olive oil and place the meatballs.
And then add the chopped onion.
After a minute, add the glass of soup.
Let it boil for about 10 minutes over medium heat until the soup is reduced by half. At this point add the diced tomatoes and cook for a few more minutes.
When the sauce has dropped, add the garlic powder, season with salt and pepper and cook for another minute.
At the end we add the fresh or dried basil.
We can serve it with mashed potatoes, natural potatoes, boiled rice or simple.
Good job and good appetite!
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