Tag: meatballs

Meatballs with sausage and mushrooms – Italian Cuisine

»Meatballs with sausage and mushrooms


First of all, prepare the mushrooms: clean them well from the soil with a cloth or a food brush, then cut them into slices or chunks, finally put them in a pan for 10-15 minutes (or until they are softened) with garlic, oil, chopped parsley. and a pinch of salt.
At the end of cooking, let them cool slightly.

Shell the sausage in a bowl, add the breadcrumbs, mushrooms and a pinch of salt and mix.

With slightly moistened hands, form the meatballs, the size of a walnut, then pass them first in the eggs (after having slightly beaten them) and then in the breadcrumbs.

Fry the meatballs in hot oil, turning them to obtain an even browning, then drain them on kitchen paper.

The sausage and mushroom meatballs are ready, serve hot or even lukewarm.

Pork meatballs with noodles – Italian Cuisine

Pork meatballs with noodles


1) Eliminate the crust of the bread, break it up and sprinkle it with the milk. Jumbled up meat with minced garlic and coriander, squeezed bread, oyster sauce, eggs and a little breadcrumbs. Adjust of salt and make meatballs the size of walnuts.

2) Dive the noodles in boiling water for one minute, drain them and wrap 4 around each meatball. Pass the meatballs in flour and fry in boiling oil until golden. Drain them and let them dry on kitchen paper.

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Posted on 01/27/2022

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Meatballs, sausages and chestnuts – Italian Cuisine

»Meatballs, sausages and chestnuts


Clean the chestnuts with a cloth, cut a cross on the rounded part, boil them for about 40 minutes, then peel, peel and chop them.

Add the minced meat, the crumbled sausage, the lightly squeezed bread, the egg, the Parmesan and a pinch of salt, and mix.

With slightly moistened hands, take a little mixture at a time, flatten it in your hands, put a small piece of cheese in the center and close to form a meatball.
Continue like this with all the other meatballs, then pass them in the breadcrumbs, making it adhere evenly.

Peel the onions and cut them into thin slices, then sauté them in a pan with salt and oil and finally stew them with hot broth, adding aromatic herbs to taste (I sage and marjoram).

Meanwhile, brown your meatballs in another non-stick pan with a little oil, turning them to brown them evenly, then quickly pass them back into the pan with the onions, blending with a little broth, just long enough to flavor.

The sausage and chestnut meatballs are ready, serve them immediately.

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