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Mix the beef with the pork and oil, season with salt, oregano and pepper, in a bowl soak the bread in water, drain the bread well and mix it with the meat.
Put a pan with a tablespoon of oil on the fire and the garlic clove, form the meatballs and lightly fry them on both sides, without removing them from the pan, add the wine and wait for it to evaporate, all over low heat.
Meanwhile, prepare the tomato juice, rub the tomatoes with the pepper and add it over the meatballs, let it simmer for 30 minutes.
- finely chop the onion, put it in a pot with 2 tablespoons of oil, add the rice and toast for 2 minutes, add the wine and wait for it to evaporate. Add salt or delicately to taste.
Put the water and let it boil until the pilaf binds and becomes creamy.
Finely chop the onion. We squeeze the bread with milk and crush it. We mix the meat well with all the ingredients. We take a ceramic tray or a heat-resistant dish that we grease with oil. With oiled hands, form meatballs. We place them in the tray, leaving a little distance between them. We give them at 200 degrees for 20 minutes. After 10 minutes we turn them slightly.
Meanwhile, blend the tomatoes, add salt, pepper, sugar, spices, then the grated garlic. At the end we put a tablespoon of olive oil. Slowly pour the tomato sauce over the meatballs, then add the sliced mozzarella. Bake until the mozzarella melts and turns golden, about 15 minutes.
If you want a thicker sauce, you can boil the tomato mixture on low heat for about 10 minutes separately.
We served them with spinach-flavored pasta, you choose the one you like. We like boiled pasta al dente, you boil them to your liking. Enjoy!
Remember the composition that remained in the sieve, after I strained
the consumer? Well, I don't have a dog, I never throw it away. (There are 2 chicken breasts there, vegetables and greens, egg whites.) Usually, I use this "lid" left as collateral damage to croquette chicken soup, meatballs with sour cream (precisely because they are so fine to taste) or fillings for foie gras pies.
For example: yesterday I added crushed garlic, dill and green parsley, 2 eggs and a handful of breadcrumbs to tie the whole business. I made meatballs made only from flour and baked them in the oven, with an idea of brushed oil on each one (if you have an oil spray, so much the better)
you will see from the pictures that they are not greasy and differ very much from those fried in an oil bath. But the taste makes all the difference: I'm so fiiiiiiine and still. meatballs!
From the half of the composition I used, 25 meatballs came out. What I managed to save, ended up in an olive sauce, intended for pork meatballs (sorry for them - they deserved a better sauce - but that was one of the requirements, so.)
I advise you to have a white sauce with minimal additions - so that the subtle taste of the chittens is not covered by laurel and others.
It is a classic sauce prepared with butter and as the title shows, it can accompany meatballs or boiled tongue (or grilled), or various fried / cooked meats. With this sauce I recently cooked: Beef with spicy sauce and potatoes.
Preparation time 15 minutes
Cooking time 30 minutes
PREPARATION Red sauce for meatballs, meat, tongue
1. Heat the water to a boil, turn off the heat, wash the tomatoes, grow them on top of the cross and scald them for 1 minute in hot water. You will easily peel them. Put them in a bowl after removing the hard middle. If you use tomato paste, skip this step.
2. Onions, carrots and parsley, peeled wash and chop them again. In 1.5 tablespoons of melted butter, cook them in a heavy pan together with the paprika and pepper. Make the tomatoes juice in a blender (robot or grater) and add them to the pan together with 1 bay leaf. If you do not have fresh tomatoes, dissolve 1 tablespoon of tomato paste with 2 cups of soup or water, directly in the pan.
3. The sauce will boil for about half an hour over medium heat, add more water if it evaporates and salt at the end, to taste. The sauce is blended in a blender. They used to pass it through a sieve to crush the vegetables, but it's too much work.
4. Before serving, when the sauce is hot, add a piece of fresh butter to the portion.
If you want it spicy, add paprika and pepper in bearable quantities, according to taste.
Liv (e) it!
A recipe for donuts prepared with white wine, flour, oil, eggs, butter and vanilla sugar
Beef and pork meatballs recipe, with onion, lemon juice, raisins and white wine
400g - Cooked Panzani tomato sauce with pork and beef meatballs.
Delicious recipe with: tomato puree and tomato paste with pieces, beef, onion, carrots, pork, salt, basil, sunflower oil, parsley, herbs.
A consistent and tasty dish!
Made in Italy.
Store in a cool, dry place.
Store after opening: 3 days / 4 ° C
Mix the beef with the curry powder, cumin, cinnamon, dried thyme, grated onion and egg and season with salt and pepper.
Model the appropriate meatballs with this composition
Heat the oil in the Crock Pot 6 L aluminum bowl. Saute and fry the meatballs until lightly golden.
Chop the garlic and add it to the bowl & ndash cook it a little
Put the tomato juice and sugar over the mixture, mix well and remove from the heat
Insert the dish into the Crock Pot, set the time to 2 hours and 30 minutes and the cooking mode & ldquohigh & rdquo - the meatballs will cook faster or slower depending on their size
After the meatballs have boiled and the cooking program is over, take them out of the Crock Pot and put them back on the fire for a few minutes to thicken the sauce.
Season with salt and pepper and serve with freshly chopped coriander on top
2 tablespoons butter (put over spaghetti after boiling and rinse)
1 tablespoon sugar (for sauce, cut the acidity from tomato juice)
100 g pitted black olives (sliced or whole)
fresh basil, fresh parsley
1 green hot pepper (optional)
How to prepare pasta sauce
It's hard onion together with garlic in a stainless steel bowl or teflon pan with 3 tablespoons olive oil, 5-6 tablespoons water, about 2 minutes on high heat, stirring constantly without burning the ingredients.
It adds hot pepper cut the rounds for a hot sauce if desired (optional).
Pour tomato juice (we must choose a consistent, concentrated juice), then boil together about 10 minutes,after which it is added sugar (to cut out the acidity of tomato juice) stirring constantly, adding towards the end cherry tomatoes cut in half (and if they are small they will be left whole). After boiling, leave the sauce obtained for about 5 minutes under the lid to homogenize the flavors.
As they enter the new year, the bravest climb on the scales. And after they go down, they start to plan their activities: on Mondays I go to the gym on Mondays, I only eat greens and on Mondays I don't drink alcohol (except on occasions). Once the planning is done, beautifully arranged, posted on FB or Insta, so that your friends can see how much determination, determination, firmness and other synonyms lie in you, you open the refrigerator door. Stuffed with everything left from the previous feasts (Christmas, St. Stephen's Day, New Year's Eve, St. Basil's Day and what's left of them). You look at the newly drafted planning once more, then you look in the fridge again, you take another look at the scale and you're done: you're totally upset. You are already in a polylemma, because the tri-lemma is not said much. What are you going to do? You would share them with relatives, friends or acquaintances, but most of them are in the same situation. You would donate them to an asylum, but no one receives them for reasons of Sanepid. church, but you know very well that he only accepts cash. Put in the freezer (if you still have room) the ones that can be frozen, so you can throw them away later, but there is still no significant progress. And then, do you start eating like broken again? In principle, yes, but in order not to eat the same food, you turn it into something else. namely recyclezi mAncar.
Of the four muscles smothered in the oven in brown beer, two were eaten, one fit in the freezer, and another remained awkward and could not find its place. That's why I recycled it, turning it into a kind of sweet-hot pork with vague resemblances to an Asian dish.
What do you need?
How do you proceed?
Although the final dish has a slight Asian touch, the preparation begins in the good tradition of most Romanian recipes: clean and finely chop an onion.
While the onion is cooking in the olive oil (2-3 minutes), peel the garlic and finely chop it.
Extinguish the hardened onion with the contents of the canned tomato pulp, then add the coconut milk (I write with diacritics, so it's not coconut milk) and the pepper paste. Bring to a simmer for about a quarter of an hour, up to 20 minutes, stirring occasionally.
Meanwhile, cut the pork tenderloin into not too thick slices, about 1 cm wide.
Season the sauce with salt and pepper, add dried oregano and finely chopped garlic and cook for another 3-4 minutes.
Finally add the pieces of meat (which are already cooked, just heat up) and possibly the hot chilli sauce.
Let the meat get used to the temperature of the sauce for about 5 minutes, then take the pot off the heat, add the chopped green parsley and keep the pot covered for 2-3 minutes before serving.
Pour your meat sauce over some long grain rice (obviously boiled regularly) that you have previously polished with a teaspoon of olive oil and colored with another teaspoon of soy sauce. You can also decorate the plate with a few drops of chilli sauce, and if you have any leftover New Year's wine, pour it into the glass. A dry red would work, but if not, we use what we have.