Tag: meatballs

Meatballs, potatoes and sausage – Italian Cuisine

┬╗Meatballs, potatoes and sausage

First of all, cook the potatoes: wash them well, put them in 1 pot, cover with plenty of cold water, bring to the boil and cook for about 30 minutes, then peel them, mash them with a potato masher and add salt, pepper and Parmesan cheese.

In the meantime that the potatoes are cooking, get on with the work and prepare the sausages: remove the casing, then brown them for a few minutes in a non-stick pan, without oil.

Then proceed to the preparation of the meatballs: with wet hands, take a little of the potato mixture, flatten it on the palm of your hand, stuff it with a little sausage and a cube of cheese and close it into a ball on the filling.
Then pass the meatballs first in the lightly beaten egg and then in the breadcrumbs.

Once you have all the meatballs, fry them in hot seed oil, turning them to brown them evenly, and then drain them on kitchen paper.
(Alternatively, arrange them on a baking sheet lined with parchment paper and cook them for about 20 minutes in a convection oven preheated to 200 ┬░ C.)

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

Meatballs without eggs: how to make them super soft – Italian Cuisine

Meatballs without eggs: how to make them super soft

Here's how to make super soft egg-free meatballs with a handful of ingredients and very few steps.

Have you ever tried to prepare meatballs without eggs? Surprisingly, one of the main ingredients of this dish can be deleted without compromising the final result. But let's go step by step. The basic ingredients of the meatballs are: minced meat (or recycle boiled meat and other preparations), bread soaked in milk, cheese, eggs, minced garlic and parsley, salt and pepper. All three ingredients, the egg is entrusted with the task of act as a binder for others. In fact, during cooking, the egg hardens, making the meatballs more compact, with the risk of hardening them. Have you ever thought that raw dough is too soft to end up with meatballs that are too hard after cooking? You have probably put too much egg. This inconvenience will not happen with meatballs without eggs, but it is important to pay proper attention to the proportions and ingredients to avoid the opposite effect, i.e. meatballs that are too soft and poorly compact. So here are our tricks for perfect egg-free meatballs.

Meatballs without eggs with yogurt

Creamy, dense and enveloping. Yogurt is not only good for breakfast and as a snack, but it is the perfect ingredient for mix the ingredients in many savory recipes, such as meatballs without eggs! To prepare them like this, yes mix a jar of yogurt with 500 g of ground beef, proceed with spices of your choice (paprika, cumin, pepper, salt, etc.), add cheese to taste and finish the preparation of the mixture by incorporating breadcrumbs until you reach the desired consistency. These meatballs can then be fried or baked and served with a fragrant sauce based on yogurt, coriander, lime, a pinch of pepper and salt.

Meatballs without eggs with soaked bread

Stale bread soaked in milk gives softness to the meatball recipe, but it should be dosed well in the absence of eggs. The risk in fact is to prepare too soft meatballs and inconsistent with a damp heart that risk falling apart. In order not to be mistaken, it is important in this case to respect the proportions: up 500 g of minced meat, we will use 200 ml of milk and 150 g of bread. You can then add cheese, chopped garlic and parsley, salt, pepper, but also minced cured meats or 200 g of sausage to the mixture to be replaced with the same amount of minced meat. Once fried or baked in the oven, they can be served with a very fresh sauce prepared with mint, extra virgin olive oil, almonds, salt and pepper.

Meatballs with gorgonzola – Recipe Meatballs with gorgonzola from – Italian Cuisine

┬╗Meatballs with gorgonzola - Recipe Meatballs with gorgonzola from Misya

First of all, soak the bread in a little water, leave it for 5-10 minutes, then squeeze it gently.
Put in a bowl minced meat, sausage removed from the casing and crumbled, egg, parmesan, breadcrumbs, sponged and squeezed bread, herbs and salt, and mix.

Cut the gorgonzola into cubes.
Create your meatballs, trying to make them uniform in size (about the size of a walnut), adding a cube of gorgonzola in the center (there should be some left over) and closing the dough tightly over the cheese.

Heat the oil in a non-stick pan and cook the meatballs with a lid for about 20 minutes, turning occasionally to brown evenly.

Meanwhile, dissolve the remaining gorgonzola in the milk, then reduce to create a cream.

The meatballs with gorgonzola are ready: serve them with the cream cheese (you can also serve it in a separate bowl in which to put the meatballs).

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