Traditional recipes

Gratinated meatballs with green peas

Gratinated meatballs with green peas

We mix well all the ingredients for the meatballs and with a hand moistened with water we make the meatballs, then we put them in a heat-resistant dish greased with a little butter or oil. minutes.

We prepare the sauce for gratin; beat eggs well, add sour cream and chopped green dill. If the composition is too thick, add a cup of milk. Season.

Pour all the sauce over the meatballs in the bowl.

Sprinkle the grated cheese over the sauce, then put the dish in the preheated oven at 180 degrees C for about an hour until the meatballs are cooked and a copper crust is on top.

When the meatballs are ready, we portion them and serve them with sauteed vegetables. As I found sweet green peas in the market, I preferred this one, made with a little green onion and green dill.

Great appetite !!!


For the preparation of skewered meatballs, mix in a bowl the minced meat with the finely chopped onion, crushed garlic, thyme, nutmeg, ground anise seeds, 1 teaspoon grated freshly ground pepper and salt to taste.

Homogenize the meat mixture well, then, with moistened palms, form small meatballs, about the size of a walnut. Place 5 meatballs on a skewer stick, interspersed with pieces of bell pepper, and place the meatball skewers thus prepared on a hot grill.

Fry them for about 15 minutes, turning them on all sides, until golden brown. Serve the skewers as soon as you take them off the grill, garnished with vegetables and mustard.

Skewer meatballs are served with a garnish of potatoes, salads, peas, rice, green beans


Baked vegetables

God, how many colors. Spring has come to you on your plate.
Delights!
Te tzuc.

:) I included the recipe in the new spring-summer collection.

I think it's been more than three years since I ate such a delicacy, it would be better not to waste time.
I come back with impressions. :)

I'm waiting for you, until then I'll start cooking!

I was making a CV similar to potatoes and fennel who knows..they were very good but I think this will be a delight when I eat it because I will make it safe..thanks

From what I can tell. tasty!

It is perfect for this period! So many colors. )

Delicious! I can't wait to prepare the recipe. It is simple to prepare and fast. I like it because it doesn't contain meat :)

It looks great! The colors are divine!

Rarely have I seen such a good-looking vegetable dish. : D

As rare as you have been visiting my blog lately :)) Diana, Diana. Okay, you can say the same about me: D

Visit a little more often than comment. ))
Now, given that I've kind of given up blogging, I'm having a hard time getting here and there.

But I can also warn you that you don't put recipes too often.
And I'm really jealous that whatever I do to them, I still lose the color of vegetables. I also tried the tricks of those with dipped in ice water after boiling, the color still runs away from me. :))

It's important to cook the recipes, not to comment on them :) You're right, I should post recipes more often, but it's a bit difficult to sit at the computer on this heatwave, with the sea two steps away from my block. :(

On this heatwave, your recipe is like a lifeline for cooks! Thanks for the idea!

With pleasure, already now I feel a kind of lifeguard of the cooks :) Tell me how your recipe turned out.

Mortal, how else? And because I kept preparing your recipes without congratulating you for the blog, I will make my presence felt more often, sir & # 39 & # 39salvamar & # 39 & # 39! Good day!

:)) Is that so. how else. : D Even if time does not allow you to always make your presence felt, I am still glad to know that you often visit my recipes.

The au gratin vegetables are delicious, super recipe -)
I have a problem, twice I made this recipe with 600 gr of vegetables, I kept the other quantities, but without breadcrumbs (I didn't have them), with 30min. they left a lot of juice: ((I mention that I left them to drain after 30 minutes. before giving them to the oven, where is the mistake? I had to reduce the amount of eggs and sour cream? Thanks in advance

Ana Maria (she didn't show my name, I posted above) :-)

Ana Maria, probably the mistake is the lack of breadcrumbs. Being a very dry bread, it also has the role of absorbing the juice that the vegetables leave in the oven. Let's hope that the third time will be lucky :)

Well, you went there for the recipe, the optional nutmeg. I also discovered the nutmeg the other day: D as if..I said it's a shame that until this age I don't know what flavor it has :-P. that's how I realized that I like au gratin vegetables but without nutmeg. I don't like this spice in any color.

I & quoted & quot & quoted that not everyone likes nutmeg. :) Anyway, it's good that you tried it and you know how it works. Today I saw that it was the day of trials for you, at least the other "trial" you liked.

Looks like I'm the only one here who failed.

Men, what did you do with the vegetable water?
Like me, the vegetables left a puddle of water, which did not evaporate even after 40 minutes in the oven at 200 & # 176.
I put it like this: one eggplant, two thin pumpkins, two red and two green bell peppers, 3 eggs, 200 ml of sour cream, and 150 g of cheese.
After 20 minutes, the composition was browned, but inside. leopard & # 39! Pond of water. So I covered it with aluminum foil, and left it for another 40 minutes. In vain, it has a lot of water!
He caught me in the middle of the night sniffing by the oven.
Tomorrow I drain the juice and put it back on high heat.
I expected it to be simpler.
Good night :)

Hi, I also found the reason why you were the only one who failed with the au gratin vegetables :) You didn't drain them well. Zucchini contain a lot of water, as well as eggplant. I don't know if you cooked them before putting them in the oven (as I wrote in the recipe), but we have to boil the vegetables and then drain them very well. The recipe is really very simple, but all the instructions must be followed.


Ingredients Grilled meatballs with potatoes and tomato sauce with vegetables

  • 300 grams of minced meat (beef, chicken & # 8211 boneless leg & # 8211 or pork, defatted)
  • 150 grams of grated pumpkin on a grater with large holes
  • 2-3 sprigs of green onions, chopped into thin slices
  • 2 large cloves of garlic, crushed
  • 1 regular bun, soaked well in water (or milk) and then squeezed well
  • 1 whole egg
  • 1/2 bunch of chopped green parsley
  • salt pepper
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon grated nutmeg
  • 1 teaspoon sweet, flavored paprika
  • 3 tablespoons flour (for sprinkling meatballs)
  • 200 ml. vegetable oil (for frying)
  • 6 sprigs of green onions, chopped into rounds
  • 1 celery stalk, diced
  • 1-2 young carrots, chopped into cubes
  • 3 cloves of garlic, cut into thin slices
  • 2 tablespoons olive oil
  • 4-5 scalded and peeled tomatoes or 1 can of tomatoes in broth
  • 1 teaspoon dried oregano, chopped
  • 1 bay leaf
  • salt, pepper to taste
  • 1 teaspoon sugar (optional)
  • 1.2 kg. new large potatoes
  • 1 tablespoon olive oil
  • salt
  • 150 grams of mozzarella (or cheese)
  • 1/2 bunch chopped green parsley, sprinkle at the end

Preparation Gratinated meatballs with potatoes and tomato sauce with vegetables

1. Put the ingredients for the meatballs in a bowl and knead well. If you use larger pumpkins, dig them out of the seeds and if you use the very young ones, they can be kept peeled. Season the mixture with salt, pepper, nutmeg and ground coriander (you can give up some spices if you don't like them).

Note: I used pork and beef in the mixture.

2. With wet palms, break pieces of the “dough” from the meatballs and shape meatballs slightly smaller than a ping-pong ball.

3. Roll the meatballs through the flour, shaking off the excess flour. Heat the vegetable oil in a pan and quickly brown the meatballs on both sides, finally removing them on absorbent paper towels to drain the excess oil. In this phase, it is not necessary to penetrate the meatballs, which will be cooked later in the oven, just to catch a beautiful color.

4. Peel the new potatoes as shown in the recipe new potatoes with garlic and rosemary in the oven then cut into pieces as equal as possible (to cook at the same time) and put to boil in a pot of cold water to which we add 1 teaspoon with a pinch of salt. We will boil the potatoes so that they soften but keep their shape well, so that they do not crush.

5. Turn on the oven and set it at 190 degrees Celsius and while it is heating, we take care of the sauce: put on a medium heat a pan with the 2 tablespoons of oil and add green onions, garlic, celery and carrots, all finely chopped, together with 1 pinch of salt. Saute the vegetables over medium to low heat, stirring frequently and adding 1-2 tablespoons of hot water (from the pot of boiling potatoes) until well softened.

6. Add the peeled and chopped tomatoes or tomatoes in broth, oregano and bay leaf and bring to a boil. If the sauce is too dense at this stage, add more hot water and boil a little more. At the end, match the taste of the sauce with salt, pepper and sugar (if desired) and remove the bay leaf.

7. When the potatoes are sufficiently cooked, drain the water, put them in a suitable shape for the oven (I put them in a large cast iron saucepan), sprinkle with 1 tablespoon of olive oil and season. (if necessary) with salt.

8. Arrange all the meatballs between the potatoes and pour the sauce over them.

9. Spread the sauce evenly over the potatoes and meatballs and place in the preheated oven at 190 degrees Celsius for 20 minutes.

10. After the first 20 minutes, place slices of mozzarella (or cheese) on top of the meatballs and potatoes and continue to bake for another 10-15 minutes, until the cheese is well au gratin.

11. After the food is ready and the cheese is nicely browned, sprinkle with chopped green parsley and you can taste it right away, because it is wonderfully hot, as long as the melted cheese during baking stretches into threads that make you lose your mind. appetite.

From the first images of the article, did you see that I wasn't kidding when I said about those melted cheese threads & # 8230 let alone the smell? What about taste? All I can say is a big appetite and good luck!


Baked meatballs with potatoes

Baked meatballs with potatoes or other vegetables: broccoli, zucchini, green beans, cauliflower, bell peppers, peas, etc. A simple, tasty and healthy recipe, which can also be consumed in diets: Keto, Rina, Low carbs.

Baked meatballs with potatoes

The meatballs are very tasty and in my family they are extremely appreciated in the family. I make several dishes, from pork, beef, poultry, fish or pumpkin, plain or with sauce. I also make a huge meatball in the oven, to avoid frying, but also the famous ones Moldovan parjoale . All are extremely tasty. I have a few little tricks, my meatballs are very fluffy, soft and fragrant, I do not use bread, but only finely chopped meat, spices and vegetables.

I chop my own meat at home, after washing it well and cleaning it of veins, clots and bones. I recommend you have one shredder home of any kind, ideally an electric one. I have a very cheap one and I am very satisfied, so I do not recommend a specific company & # 128578

I invite you to see more meatball recipes-here .

I always do Baked meatballs with potatoes, is a simple recipe that is made very quickly. I actually put everything in the tray and put it in the oven. I have the whole food, ready at the same time, without working too much: meatballs without frying and a delicious garnish & # 128578


Fasting meatballs with chickpeas & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

These fasting meatballs they are extraordinary. Fresh, fragrant, easy to prepare. Exactly what we can want for the fasting period. Not to mention that I preferred not to fry them, but to bake them in the oven, in order to be more dietary and easier to digest. We all know that fasting can be difficult to respect, especially nowadays when we are always on the run and do not have time to prepare something good and healthy.

We limit ourselves to fasting pate, fasting sweets and eventually, french fries. Not to mention pasta or sweet dough. Another problem is margarine, which is more consumed during this period and which is extremely unhealthy. These fasting meatballs they are extremely easy to prepare, they can be made the night before and they are good both hot and cold. For this recipe I was inspired by the recipe of hummus and I used chickpeas, but boiled chickpeas.

I also used boiled potatoes and carrots to give consistency to the composition and to allow the meatballs to bind. You can make fasting meatballs from almost any vegetable. You can replace chickpeas with boiled lentils or beans. You can add mushrooms, corn, dill, peas. Whatever you like. I also used breadcrumbs to tie the composition, but outside the post you can also use egg. Use enough breadcrumbs to bind the composition well and not to fall apart.

I chose to bake these fasting meatballs in the oven, but they can also be fried. You can serve fasting meatballs however you want. You can put them in a bun to have a vegetable burger or you can put it in one Lebanese stick with your favorite sauce. I served the meatballs with lettuce, tomatoes and peppers, but you can serve them to your liking.


Ingredients for low peas

500g or 1 kg of fresh or frozen peas

1 large onion or 2 more suitable onions

1 bell pepper (red or green)

2-3 tablespoons tomato paste

2 tablespoons flour to thicken the sauce (instead of flour we can use a potato, which we put on the small grater. We will use it when the peas are almost ready)

2-3 cups of water (the water should be hot when we put it over the peas, because if we put cold water over it, it will harden)

1 lg of dill (maraul makes a very good combination with peas)


3 quick recipes with green peas ideal for you and your family

If you want a meal that will alleviate your hunger and taste buds with seasonal ingredients, rely on peas.

It has all the qualities to make it a star along with pasta, red potatoes or crispy bacon. Here are the pea recipes we have for you.

Pasta with peas and ham

Ingredients (for 4-6 servings):

450ml fat cooking cream

6-7 slices of ham broken into strips

Boil the pasta al dente, drain it and keep 60ml of the water in which they boiled.

Meanwhile, boil the cream over high heat until reduced by half (about 8 minutes). Add the pasta and peas and cook for 2-3 minutes until the cream starts to stick to the pasta. Add the grated Parmesan cheese and season with salt and pepper.

Pour the stored water in which they boiled the pasta to make the sauce lighter. Only now add the prosciutto and mint leaves, stirring lightly. Serve them hot!

New peas and potatoes with bay flavors

You can use this as a garnish, but it's full on its own. If you want a more pregnant spicy taste, sprinkle pepper only at the end, before serving. We liked the vibrant colors of this dish.

Ingredients (for 4-6 servings):

200-300g new potatoes, washed and rubbed with a sponge

Put the potatoes in a saucepan with bay leaves, salt and water to cover them almost completely. Bring to a boil, cover with a lid. After boiling, let the potatoes simmer for 15 minutes, until slightly softened.

Drain a lot of water from the pan, add the peas and salt to taste. Cook everything over medium heat for 7 minutes until the peas soften slightly. The water should decrease, reports stiriactuale.net.

Mix a tablespoon of butter and a little pepper. Serve hot with the rest of the butter and pepper sprinkled on top.

Israeli couscous with green peas

A quick and filling recipe for any meal. It's ready in a quarter of an hour and you have enough time for the steak.

Ingredients (for 6-8 servings):

700ml concentrated chicken soup

Bring the chicken soup to a boil, and when it boils, add the couscous and peas. Reduce the intensity of the fire and let them boil together until they soften and the liquid drops. Add fresh mint, salt and pepper to taste.

* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.


Saute pea simple recipe

Saute pea simple recipe. This pea dish is quick, it is prepared with butter or oil and a little dill. In summer I make it with fresh peas and in winter with frozen peas. I never use canned peas when sautéing. I like it to be bright green, appetizing.

I do saute peas as a garnish in addition to mesh, snacks, grills or steaks. Its flavor comes from the quality of peas and butter. Yes of the marar !! It can also turn into a kind of post if you use oil instead of butter.

How good is the pea dish with chicken and flour dumplings! You can find the recipe here.

There are varieties of peas with tender and sweet beans and there are varieties with thicker skin and woody core. How lucky are you & # 8230 right?

In summer I buy peas from the market, from the peasants around Arad. Have you heard of peas & # 8222tucara & # 8221? She is the sweet and tender one. Here are the goodies I buy in the summer from the market: asparagus, classic pumpkins, vargati and zucchini, green garlic and fresh peas, peeled on the same day.

In winter I always have bags of peas and green beans in the freezer. Freezing is the best way to preserve vegetables (which are suitable for this). They retain their taste, color and aroma and are very easy to cook in the off-season.

Pea in a jar or can has a washed color and a specific taste. I like to eat it empty but I wouldn't cook with it. Not even in soups. I use it instead at beef salad. There must be canned peas to have that special taste.

From the quantities below we obtained 2-3 servings of sauteed peas. I know that people also make pea food with broth, but I like sautéing more.


Vegetable meatballs

I was left with some surplus carrot pulp from a raw vegan soup and I said I would try to make some vegetable meatballs, just right during Lent. They came out really good, let alone empty the plate before finishing the pictures.

How to make it, how not to make it, but I kept running away from vegetable meatballs precisely because there is no binder for ingredients as good as egg. I mean, mashed potatoes are perfect for tying, almost perfect, without exaggeration. My fasting meatballs are neither too firm nor too dry. Anyway, I don't stay on the plate for too long. That is important after all.

I told you I set out to empty my freezer of the last reserves for winter survival, right? I'm going to poison you with peas. I was kidding! But I'm waiting for ideas from you on how I can cook peas. Vegetable meatballs are the last pea recipe this year. Promise!

So, if you have never tried such a mixture for meatballs, you are free to go to the kitchen because they are super delicious. And I don't even bother.

Vegetable meatballs

1 large potato or 2 smaller ones

1 bunch of green onions

1 tablespoon olive oil

Boil the potatoes and make a puree, over which the carrots are grated, add the finely chopped onion, chopped dill and boiled peas. You can leave the peas whole, or pass them together with the potatoes. I preferred it whole.

Note: It would be better to squeeze the carrot juice, because I used carrot pulp left over from squeezing.

The obtained paste is modeled in the form of meatballs, which are baked at 180 ° C for 30 minutes.


EGGPLANTS GRATINATED WITH TELEMEA

There are still eggplants on the market, I hope they are still Romanian ... although I have a doubt.

I like almost everything that contains eggplant, so this recipe came in handy.

Just be willing to make some more smoke in the eggplant house .. But you can also make them in the variant in the oven.

1 bunch green onion (or a large dried onion)

1 link green parsley

150 g fatty sheep cheese

ccxa 50 g plain cheese / mozzarella

Bake the eggplant, clean it, and let it drain, then chop it, not very finely.

Mix with chopped onion, crushed garlic, chopped parsley, salt and pepper, beaten eggs and crushed cheese.

Pour everything into an oven tray, garnish with tomato slices and bake in the preheated oven for about 40 minutes.


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