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Meatballs - small meat balls, laced with unexpected ingredients such as biscuits, bulgur, onion, cheese, mushrooms, oatmeal, eggs, nutmeg and pepper. The methods and recipes for meatballs are known in different cultures.
The Swedes call them ktsttbullar and served with potatoes and lingonberry jam. In Shanghai, selling "lion's head" - the large size, pork meatballs simmered in ginger flavored broth with cabbage.
The famous Tuscan butcher Dario Cecchini is known for its beef meatballs with fruits marinated in mustard sauce.
It is the perfect ingredient to complement soups, main dishes. A soup with meatballs and noodles, this dish is almost two to one, and once the first and second.
1. Recipe Soup with cheese and meatballs and spaghetti
Ingredients:
• 0, 5 kg minced chicken or turkey
• for 1 hour. L. salt and pepper
• 1 egg
• 3 tbsp. l. acute ketchup
• 1/4 hours. L. thyme (oregano)
• 1-2 Art. olive oil
• 3 cloves of garlic
• 3-4 Art. l. oatmeal
• 3 tbsp hard cheese
• 2 onions
• 1 celery stalk
• seasonal vegetables (potatoes, zucchini, carrots) or frozen mixed vegetables
• 1/2 package of spaghetti
Preparation:
Coarsely chop the celery, garlic, onion and set one half aside. The second half of grind using a blender or meat grinder, add oatmeal, ground beef and eggs.
Sprinkle with salt, pepper and dry thyme. Add sharp ketchup or salsa, and 3 tbsp. grated cheese, ideally parmesan.
Within 2-3 minutes, well mixed beef, to the state of a smooth paste. Form small balls. In a frying pan with olive oil, fry them quickly, turning, until browned.
Meatballs do not need to fry until cooked, as they get in the soup. Add to the pan, diced (pending), garlic and onions, when almost completely browned meatballs and hold for 3-4 minutes over medium heat.
In boiling water or broth Put the diced celery, vegetables or frozen mixture and add the meatballs with onion and garlic. Simmer for 20 minutes.
Sprinkle with parsley and seasonings: salt and pepper, you can add a pinch of cayenne pepper and garlic powder. Put the spaghetti can be whole, it can be broken down into smaller pieces. And Dowar another 10 minutes.
Serve sprinkled with Parmesan and better separately with saltine crackers. Oatmeal can be replaced by homemade bread crumbs, seasoned with Italian herbs.
It can be used any kind of noodles: udon noodles, fettuccini, egg noodles, pasta alphabet or homemade noodles.
2. Recipe Soup with stuffed meatballs and noodles
Ingredients:
• 0, 5 kg of ground beef
• 200 gr. white bread
• 1 raw egg
• 2 pcs. onions
• 2 boiled eggs
• 200 gr. boiled rice
• 200 gr. egg noodles
• 3-4 large tomatoes or 1 b. tomato in own juice
• 1 PC. carrot
• parsley, salt, pepper, hot pepper, Italian herb mixture.
Cooking method:
In a meat grinder twist two times mince, add 1 large onion and white bread, pre-soaked in milk or cream. Boiled rice mixed with chopped boiled eggs and chopped parsley. Season with salt and pepper.
Build up large meatballs And since their rice-egg mixture. Fry in a hot frying pan, with the addition of any of refined vegetable oil. And put the meatballs in boiling water or broth for 15 minutes.
In the oil remaining from frying meatballs, bring finely chopped carrots and onions until golden state. Put them chopped fresh or canned tomatoes, sprinkle with a mixture of Italian herbs.
The resulting zazharku grind in a blender with hot pepper (optional), to a state of mashed potatoes. By boiling the noodles, add the meatballs and tomato zazharku, cook another 15 minutes.
Recipe 3. German meatball soup, apples and noodles
Egg noodles and stunning small meatballs floating in chicken broth flavored with onion and apple. The sweetness of apples balances the taste of mustard and horseradish meatballs.
Ingredients:
• 300 gr. minced pork
• 300 gr. ground beef
• 1. l. ready horseradish
• 2 h. L. sharp mustard
• 3. l. Chopped parsley leaves
• 1 h. L. salt
• 1 h. L. ground black pepper
• refined vegetable oil
• 200 grams of noodles or spaghetti
• 2 pcs. medium onions
• 3 pcs. sour-sweet apples, peeled and sliced.
• Broth
Cooking method:
In a bowl, thoroughly mix the ground pork, beef, horseradish, hot mustard, cut parsley, salt and pepper. Form the mixture into meatballs.
Heat the oil in a frying pan over medium heat and fry the meatballs until brown on all sides; put them to the glass oil on paper towels.
In a large casserole, heat the oil, add the diced onions. Cook until soft and lightly golden brown, 5 to 8 minutes.
Arrange apple slices and cook for another 5 minutes, stirring frequently, until apples are tender.
Pour boiling water into the cauldron, or, if desired, broth, put the meatballs, onion and stewed apples and pour the noodles or spaghetti.
Reduce heat, simmer for 10-15 minutes until tender, stirring occasionally.
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