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Meatballs with meat, vegetables and mint

Meatballs with meat, vegetables and mint

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In a bowl, mix the meat with finely chopped onion, carrot, zucchini, finely grated celery, crushed garlic, finely chopped greens, egg, bread soaked in milk, salt, pepper, thyme. After everything is homogenized, we make round or flat meatballs from the composition, we pass them through the flour, we fry them in a lot of oil and then we take them out on paper towels.

For the gasket, boil a cup of water, salt and butter and when it boils, turn off the heat add the couscous, put the lid on and after 10 minutes mix with a fork. Add 1 tablespoon finely chopped mint and basil

Serve on a plate couscous and with meatballs with tomato sauce

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For meatballs:
9 slices of bread
1 large onion
1 large carrot
360g potatoes
200g mozzarella
Finely chopped green parsley
2 finely chopped eggs
Salt and pepper to taste
5 cloves of garlic
Spice for meatballs
Frying oil
Milk for soaking slices of bread
Flour for flouring meatballs

For the béchamel sauce:
100g Butter
5 tablespoons Flour
500ml Milk
5 tablespoons sour cream
Salt to taste

Method of preparation:
Chop the green parsley very finely.

We clean the garlic cloves and put them on the small grater.

We put the big mozzarella on the grater.

Wash the onion, carrot and potatoes. We peel them.

Put the potatoes and the carrot on the large grater.

We cut the onion very small.

In a frying pan with oil, put the onion, potatoes and carrot, to harden. After 5 minutes, add 250 ml of water and let it boil until the water evaporates.

Remove the hardened vegetables in a strainer and let them drain.

Put a little milk in a plate and soak the slices of bread in this milk on both sides.

After we soak them, we squeeze them in our fists as best we can.

The bread soaked in milk and then squeezed, we then pass it through the meat grinder.

Having all the ingredients ready, we start to prepare the composition for meatballs.
We put in a large bowl the bread soaked in milk, squeezed and given by the machine, we add the hardened vegetables, the mozzarella given on the grater, the garlic given on the grater.
Season with salt and pepper to taste, add finely chopped parsley, spice for meatballs from Fuks and eggs, then mix the composition well until you get a well-blended paste. I say mix everything by hand.

After the composition is prepared we start to form the meatballs.
Put the flour in a plate and pass the meatballs through the flour, taking care to flour them on all sides.

After we have shaped the meatballs, we heat the oil in a pan, and when it starts to sizzle slightly, we fry the meatballs, turning them on both sides.

When they become sufficiently browned, we take them out on a plate in which we put an absorbent napkin to remove the excess fat.

Put the melted butter in a saucepan.

After it has melted, add the flour in the rain, mix and let it brown a little (1 minute), add the milk and mix in one, until it starts to thicken.

Towards the end, add salt to taste, sour cream, mix until smooth and then the sauce is ready.

Meatballs with meat, vegetables and mint - Recipes

How good they are! And I did it because I really liked the recipe for Parsnip Meatballs with 3 cheeses.
This time I made them with fresh spinach and goat cheese.
I'm not very fond of boiled parsnips but cooked in this way is very good.

4 tablespoons coconut oil

Mix the vegetables and then place them in a large bowl.
Add eggs and sour cream. Mix everything, add chickpea flour and seeds. Season: paprika, salt and pepper. Then add the chopped goat cheese and mix well.

Make small, thick slices with the preparation.

Let them brown well before turning and flattening.

Grease the pan again and finish cooking the dish.

Excellent to serve with a lettuce or as a side dish for a meat, fish or seafood dish.

Recipe compatible with a low arb or keto diet.
All my keto, low carb networks - here.

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Crunchwrap Supreme

Try this Supreme Crunchwrap. It is a fun culinary craft project, perfect for a game day, a movie night or a Taco Tuesday celebration.

Little tacos!

These miniaturized versions of tacos are one of my favorite snacks of all time, suitable for children. When Frito-Lay introduced Baked! Scoops, I was so excited that I instantly went to work on creating the pots to fill these little pieces.

Momma’s classic meatloaf

(Yes! Your mother's meat bread)

My mother has been making this meatloaf for so many years, I don't even remember how long it has been since I first enjoyed it. It's so delicious. Finally, I asked for the recipe and my mother said: What recipe? I told her to memorize what she put in it. So here it is. Enjoy!

Most of the country is now in the second month of social distancing due to the COVID-19 pandemic, eating breakfast, lunch and dinner (and we invented between meals, because, why not) from our comfort Home . Since most restaurants are closed or offer a limited menu, just for food, some of our favorite dishes and comfortable food are unfortunately not available. Fortunately, a few generous units - including the Cheesecake Factory and Disney Parks - have unveiled some of their commercial recipes so we can recreate these much-coveted items in our own kitchen. Well, if you are a fan of IKEA Brand of Swedish meatballs, then start preheating your oven - the supplier of home products has finally launched the recipe for their most famous dish.

On Monday, IKEA UK and Ireland, currently closed due to the pandemic, treated carnivores around the world with a recipe card with visual illustrations - similar to the instructions for assembling their furniture - detailing everything you need to cook your beloved balls.

We know that some may lack meatballs, which is why we have launched an alternative at home that, using easily accessible ingredients, will help those looking for inspiration in the kitchen, Lorena Lourido, food manager at IKEA UK and Ireland , said in a press release appropriate CNN . Staying at home can be difficult, but we want to help make everyone's life easier and more enjoyable.

Bon appétit or, tasty food, as we say in Sweden!

Judging by the reaction on social networks, the gesture is much appreciated, as fans have expressed their enthusiasm.

IKEA has launched a recipe for its signature meatballs. Making them look much simpler than assembling a Billy library.

- Josh Barrie (@joshbythesea) April 20, 2020

As we get used to a new normal, which includes rarely leaving home and almost complete cooking preparation, except for the occasional take without contact, having recipes for some of our favorite items in the restaurant is a pleasant advantage. IKEA knows what brings people to the door (and it's not just affordable, although it's hard to assemble the decor of the house).

Ikea Swedish meatballs with cream sauce (makes 16 - 20 meatballs)

Ingredients for meatballs:
500 grams of ground beef
250 grams (just over ½ pounds) of ground pork
1 finely chopped onion
1 clove of garlic (crushed or chopped)
100 grams (3.5 ounces) breadcrumbs
1 or
5 tablespoons whole milk
Salt and pepper to taste

Cream sauce ingredients:
A drop of oil
40 grams (1.4 ounces) butter
40 grams (1.4 ounces) plain flour
150 ml (5 fluid ounces) vegetable stock
150 ml (5 fluid ounces) of beef
150 ml (5 fluid ounces) double thick cream
2 teaspoons soy sauce
1 teaspoon Dijon mustard

1. Combine beef and pork and mix well to break any pieces. Add finely chopped onion, garlic, breadcrumbs, egg and mix. Add the milk and season well with salt and pepper.
2. Form the mixture into small, round balls. Place on a clean plate, cover and refrigerate for 2 hours (to help keep it in shape while cooking).
3. In a frying pan, heat the oil over medium heat. When hot, add the meatballs lightly and brown them on all sides.
4. When browned, add to an ovenproof dish and cover. Place in a hot oven at 350 degrees Fahrenheit or 180 degrees Celsius and cook for another 30 minutes.

And for the cream sauce:
1. Melt the butter in a pan. Mix the plain flour and continue cooking, stirring continuously for 2 minutes.
2. Add the vegetable broth and beef and continue to stir. Add the thick double cream, soy sauce and Dijon mustard.
3. Bring to a simmer and allow the sauce to thicken. Keep stirring.
4. When you are ready to eat, serve with your favorite potatoes - either creamy puree or new boiled mini potatoes.

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1 slice of watermelon (about 300 g)
50 ml mint liqueur (or a few mint leaves)
optional sugar

Cut the watermelon into pieces and add it to the blender, add the ice and blend it.
We pass the puree through a sieve (or we can remove the seeds before we put it in the blender)
Mix with mint liqueur (or chopped mint leaves).
Let it cool until ready to serve.
I added some crushed ice when I served

Try this video recipe too

The perfect recipe for Easter Lent: Delicious and easy-to-make fasting meatballs

During Lent, believers give up meat, dairy and eggs. If you are looking for a recipe to prepare in the post, you have found what you need. The recipe for vegetable meatballs is super delicious and does not require much time to prepare.

Şuberek (meat and mint pie)

MMMMM, I think she's very good. This weekend maybe I deserve it too and try something exotic.

:) For us the suberek is as exotic as a pretzel. I think it's worth a try, if you have any questions, ask me before you get to work.

Hi, I have a question: do you use dried mint from the store or fresh mint?

honestly I don't put mint in the suberec and everything comes out tasty. I'm not really into mint: D

Of course, if you don't like it mentally, there's really no point in putting it under the hood. Although I didn't eat, I'm convinced that it comes out good and without mint, but mint is the one that makes me perceive the suberec as something exotic - maybe because in Romanian cuisine we don't use something like that :)

Hello! Ideally, we should use fresh mint. This time I used mint that I dried in the summer and put in a jar. But sometimes I even used mint from tea bags :)

I made Suberek last night! It is something special for those who have never eaten such a thing. It is easy to make, it is made relatively quickly, and after the first sips you will discover something fantastic with a unique taste!
The secret: in the recipe.

Glad to hear you liked the Suberek recipe. I will put another Dobrogean recipe as soon as possible.

here in turkey this börek uses yogurt instead of water and after kneading this cake it is left in the fridge for at least 1 hour. try the appetite too!

And another mention, given the fact that Muslims do not eat pork: minced veal is mixed with a little minced lamb, to become somewhat fatty .. and as the above says, some Tatars prefer to put yogurt for tenderizing (this from a Tatar woman from Dobrogea, whom I love for her specific, traditional recipes) Liliana

I also heard of yogurt used instead of water. But I thought it didn't matter much in taste, so I didn't bother to use it anymore. The fridge thing looks interesting, I'll try.
@Liliana: I think it's obvious to everyone that there is no pork in the traditional suberek, right? I didn't start educating or writing the history of the suberek here :) I simply showed how I do this suberek. Everyone is free to do as they wish. Did I have to write & quotSuberek in my vision & quot?

Try the original recipe. Stuffing, raw.saw

I hope you won't be upset that I wrote it, stuffed raw. That's what you say: Suberek is a Turkish-Tatar recipe. Turks and Tatars represent about 9% of the population of Constanta, but the suberek is also highly valued by Romanians - as evidenced by the fact that it is present in all pastry shops in the city. Without the history of the Suberec, it's just a traditional Tatar recipe, and it's made with raw stuffing. with my intervention. I appreciate all your dishes. close

Don't worry Cerra, I'm not an annoying guy, even if the previous comment seems to contradict me :) When I wrote it I was probably tired and a little nervous, I remember reading some of these comments written just for the sake of it to write something. What was the point of writing in the recipe a truism like & quot; Muslims don't eat pork & quot.
I don't know many Turks or Tatars my age (32 years old) who cook - but both the Turks and the Tatars I know say that suberec is their recipe :)) I have heard the suberec recipe in countless ways, I just I chose what I liked. I heard both the suberec version with hardened meat and the raw meat version. I prefer the one with hardened meat because this way I am sure that the meat is fried enough, without burning the dough too much while frying in hot oil.
If you are of Tatar origin, I would really be happy if you would write the recipe for the suberec as you know it from your parents or grandparents. In the worst case, I mean I would not like to prepare it traditionally, I would still like to know it for my general culture and I am convinced that many people will appreciate and prepare it.
I like history more than cooking, so I'm guaranteed to read with pleasure something related to the origin of the suberec. I read something, but I did not want to go into details here because I am not absolutely sure what is true and what is not. I said not to create any controversy, in the end I wrote a recipe on a culinary blog: D

If you are still from Dobrogea, like me, I would ask you to post other Dobrogea recipes.

I just stole the dough recipe)). I really didn't think it could be so simple, and so easy to spread, to actually work with the dough! As a composition I used sheep's milk mixed with cow's milk, onion leaves (mulberry), garlic leaf and dill. They came out insane!
You have a great blog. and the recipes are even more so. At the moment, the potatoes are cooling for your roll, which left my mouth watering))
Congratulations on what you do!

Our anonymous made cheese.

:)) So I can't be upset since you didn't steal the whole suberek recipe. It reminds me of that joke with & quotI'm just a little pregnant & quot :))
I make the suberek with meat because that's how I ate it when I was little, but I think your version with cheese and onions is interesting.
Thank you for the kind words and I hope you come back to my blog. I mean, I'm pretty sure you would, many criminals return to the crime scene: P

dear man in the pan, I also made suberek on Saturday, according to your recipe, only I used minced chicken.

it's the first time I make something with dough, it seems very complicated to me - to give you an idea, I don't even have a twister. I used a large thermos :) to spread the dough.

but they turned out very good and I want to thank you.

I like the simple way you present the recipes, but most of all I like that you don't have the attitude of a frustrated housewife. :)

Alina, you should know that I am also afraid to analyze my attitude :)) I try to be myself as much as possible, only I add a double dose of patience and kindness: P
Last year I also used a bottle of beer to spread the dough, obviously I was doing this for the same reason as you :) But I discovered that in fact a dough is made so easy. It seems to me that it's the same as swimming, it's enough to overcome your fear of water :)
I'm curious what your suberek tasted like. Chicken and mint, I really haven't tried it yet :)) I guess I'll try it soon)

looking at the pictures I remember the holidays spent in Constanta and what smell was in the kitchen when my aunt was making suberekuri

I think I should take other pictures, the suberek looks even more appetizing than here. Some brighter pictures, more summer, sea, beach. I already missed it :)

A little "secret": after frying, they must be put in a bowl covered with a lid, so they become soft and are just as good the next day.

Greetings, and greeting cards for posting. :)

I am a Tatar who left Constanta about 3 years ago and who in the meantime has learned to cook the suberek like at his mother's house. : D

Just as info and maybe others will try, I wanted to say the key points that my mother insisted on when she taught me. Namely:

-The suberek dough contains only flour, water and a pinch of salt. What is more important is the consistency, it must be so that the earlobe is soft, and when you stretch it, it does not crack at the edges and does not rise.

-The amount of onion must be half that of meat. There is a whole physico-chemical mechanism behind this amount of onions, it took me about 2 minutes to understand it and I will explain it below. If the secret of smell and taste is mint, the secret of composition and fragility is onion.

-We use the raw composition, because that means suberec: raw pie. And although it's called that, don't be scared, because inside, the composition is steamed. I mean, I wrote to you above about the importance of onions. When fried in oil, an oven is formed inside which cooks the meat with onion and mint. And being in a thin layer, it does not remain raw, the meat retains its flavor, and the onion keeps the crust moist and tender inside, although on the outside it is fried.

-I saw you spilled the juice, which is a big waste. We even add water if the onion is not juicy enough in the composition. When you make a hole in the composition, the water must puddle.

-The edge is glued using the edge of a plate, and it is removed about 0.5 cm from this edge of the suberec, ie the part that remains outside.

P.S. Do not minimize the role of onions, it is very important as meat and shell.

P.P.S. It is served with yogurt folded with water and a pinch of salt (jasmine in Tatar or Ayran in Turkish), but some also add parsley or cucumber. It is very comforting in summer. We eat suberek in summer with fruit compote, and in winter with pickles. This is how it is served at different meetings. If it's summer, compote is given, if it's winter, pickles.

I was speechless when I read your comment. :) It's hard to find a recipe so detailed and beautifully explained, it really feels like you're cooking out of passion. Thank you for your time and effort in writing the suberek recipe and I am sincerely glad you posted on my blog. You are the one who deserves all the congratulations, not me! )

My question is addressed to the gentleman who made this specification of the original recipe of the suberek as it is expressed to be a Tatar from Constanta who left three years ago. I would have a question if I don't bother after the filling is done and I am ready to fry, fry in a lot of oil over low heat to have time to penetrate or fry in a pan normally over medium heat and there is enough time to bake inside ? I would have another request if it's not too much maybe you know or maybe you can find the original recipe for Turkish shit I have a recipe but I'm not convinced that it is very original in the recipe is used as an ingredient cream of tartar a product I found here where I am but I couldn't find the Romanian translation or at least the substitute I also have the cooking process but what can I tell you I did this composition four times the first time it turned out really good but still I didn't manage to I keep it on the fire for an hour as their recipe says I boiled it for about 40 minutes and put it in the pan because it seemed to me that it was quite a lot and I just took it out of the pan it was already very thick and not it looks like in their recipe but it turned out well instead the second time I managed to keep it for an hour as the recipe said and at the end when I cut it after it cooled until the next day I put powdered sugar on it and sweats continuously all the sugar melts on it and not to mention that c consistency is not the same the latter is much harder and breaks simply does not hold is not gummy as the first does not look like the original shit and I do not know why I can not keep it in sugar and in the box as the other one I made first or as the original shit is in the powdered sugar box I don't know where it is wrong but I honestly would be interested if you could answer me with more details and an original recipe. Thank you for your time .

Everyone consumes the suberek with yogurt, compote or tea but with beer. no one wants ? With uncle beer. go razor.

I want! :) As I already wrote that I don't like yogurt, beer remains the only choice when it comes to suberek.

One day, walking around the city, starving, I decided to take a heartbeat (being quite reluctant to eat something new) a suberek. there was little else. the rest being sweets. and the taste was something sublime. I can say that I did not expect something so tasty. thanks for the recipe. I can't wait to cook it!

With pleasure, Roxy! And who knows how many other delicacies there are, and we don't give them any chance. Before you start preparing the suberek, I recommend you to read the comment above)

Hi, I have a question. Coca is made without anything, only salt water and flour. No yeast or anything.

Yes, the crust of the suberec is made without yeast - only from flour, water and salt.

First of all, I would like to greet with great pleasure all Romanians who enter this blog in search of culinary recipes like my mother at home eager for the taste of Romanian food and especially I would like to greet all the people of Constanta because I am also from Constanta . By chance I entered this blog in search of new recipes for cakes and cake creams that I copied by hand because I do not have a copier on this computer. Out of curiosity I tried to see if there is a suberek recipe because I really liked it. when I was a child and until late. It's been a long time since I remembered suberek and I wanted to eat but I never knew the suberek recipe I just ate made by others I buy. From what I remembered from the composition, I tried to do something similar because I was sure that this is not the original recipe.
Because I never knew what that suberek dough is made of, I want to make a parenthesis, although it seems funny, but when I was a child my mother used to make this dough from water, salt and flour and fry them in oil like donuts and eat them with salt. to keep us hungry but I didn't know that this is the suberek specific dough and as I was telling you I bought some sheets that we find here in the trade called puff pastry are some pretty thick sheets that I cut into several squares and separately I prepared minced beef on which of course I put a fried onion and I fried the meat together and at the end when it seemed almost ready I tossed over the composition and some canned mushrooms and kept a little on the fire after which I really drained everything from the composition I forgot to tell you that when I fried the meat over the onion I put a little vegeta and I didn't add salt because the vegeta is quite salty after I drained the composition I cut myself I put some dill in it and I put it over the whole composition, I mixed it and I started to fill those squares with meat and stick them in triangles, after which I put them in a tray in the oven and baked them, they turned out a delicacy that is true that it was completely far from the original recipe but I had a craving and more than that they were really delicious and I used them as an appetizer they were a fantastic success. I think that now I will try this recipe taking into account the advice given above by an expert but I am sure that this time I will follow the dough and ingredients recipe but I still remain in the opinion that I would reconcile more with quality ingredients than raw but I promise to stick them on the plate and remove the excess dough:> and I will also take into account the amount of onion. Regarding my recipe above if anyone is really interested do not ask me what quantities I used because since I know myself in the kitchen I do not cook according to fixed quantities I know what I use how I use them but everything is out of sight and according to my taste I'm not a professional but it seems that I didn't fail with all the food I cooked at any party I gave in Romanian style I received all the appreciations I'm not talking about my husband that he likes or doesn't have to eat what I cooked otherwise it will make you hungry :)) instead I am crazy about food decorations and especially cakes and cakes I make my own combinations as well as with both recipes here I copied one but I will probably use it in a cake combination but I think the almonds I make are very, very good with what I use here. I am glad that there is continued success with these traditional Romanian recipes and I am sorry that I am not able to come to the rescue with a recipe that everyone can understand. I would also be happy to know if anyone knows how to make Turkish halva we ate when I was a child. I wish all the best to all Romanians and much success in your endeavors.

Hi, Cornelia! It seems that I missed your message, but I'm glad I managed to find it in the end. Although it seems a bit funny your effort to make suberek without knowing the basic recipe, it is to be appreciated and I really understand you. I suffered it with other recipes and, like you, in the end I came up with something completely different - but tasty. I would also like a Turkish halva, but I guess it can't be done so easily at home, so I'd better get hurt :) But if you ever manage to make your own halva, tell me how You did, I'd really be curious to know.