Meatballs in pea sauce
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Tasty and hurried weekend food: D
- 500 gr peas
- 2 small onions
- a bay leaf
- 3 lg broth
- 2 lg sour cream
- 1 lg with a pinch of flour
- salt, olive oil (as for hardening)
- about 8 meatballs
Preparation time: less than 60 minutes
RECIPE PREPARATION Meatballs in pea sauce:
[On low heat]
Cut the onion into strips and cook. When it softens, add the peas and add enough water to cover. Add a little salt and let it boil until the peas are soft.
Meanwhile, prepare the sauce: mix the flour well with the broth and sour cream until they remain lumpy, then lengthen with water (it must be more liquid than the pancake dough).
When the peas have boiled, add the sauce, stirring constantly until it binds, then let it simmer for a while, during which time we match the taste with salt.
At the end, add the meatballs and let them boil in the sauce for 3-4 minutes.
Meatballs with carrot and pea sauce
A simple recipe that transports us to the traditional flavors of our grandparents.
- Mayra Fernandez Joglar
- Recipe type: meat
- Calories: 380
- Gates: 4
- Cooking time: 40M
- Total time: 40M
- 500 g minced pork and beef
- 30 g of bread from the previous day
- 30 g broth, milk or water
- 1 Egg
- 1 tablespoon level (soup size) chopped parsley
- 130 g onion
- 2 cloves of garlic
- 40 g oil
- 75 g sliced carrots
- 1 red baked shaved hair
- 80 g frozen peas
- 200 g of white wine
- 300 g of water
- 100 g broth
- 1 bay leaf
- Black pepper
Put the breadcrumbs, egg and milk or water or broth. I stirred over time 10 seconds, progressive speed 5-7.
Add the meat trying not to stay in a block. Season generously and add chopped parsley. I stirred over time 15 seconds, speed 2.
Remove the mixture to a bowl and wash the glass.
Put the onion and garlic in the clean glass. We bite them in time 5 seconds, speed 5.
Add the oil and fry for 8 minutes, 120º, speed 1.
We take the opportunity to make balls of about 25 grams. We lightly flour them and place them in the basket.
After a while, add the grated tomato and carrots, not too thin slices. programmer 2 minutes, 120º, speed 1.
Pour the white wine, water, broth. Add the peas, bay leaves and season.
Place the basket inside and program 25 minutes, varom temperature, speed 2, turn left with the glass.
After a while, we take out the meatballs and the bay leaf. We leave the sauce in the glass, we rectify the salt and we thicken it programming 3 minutes, varom temperature, speed 2, turn left, no glass.
Divide the meatballs on plates and sprinkle with the sauce. Serve immediately.
How to make low pea food
We will take care of the peas first: If the peas are fresh then we start by washing them. Then in a higher pot we will put the peas in hot water for 5-10 minutes, to scald it a little, after which we will drain it and prepare it. In order for the peas to remain green, we will put a spoonful of sugar in the water in which we will scald it, if there are no cases of diabetes in the family.
If we use frozen peas then it will be used almost when the cooked vegetables are almost ready, because the frozen peas boil much faster.
While the peas are roasting, we will take care of the onions, which we will clean, wash and finely chop.
Candy in a calendar box
Chocolate fruit bouquet
Box of 4 chocolate hearts
It is easier to make this food in a pan with high walls. We recommend a pan with a Schmitter tail, easy to use, with a 2-layer ceramic interior and a triple-layered heat-resistant bottom. The food never catches and comes out excellent, whether you have a gas or electric hob. You can find it at emag.ro at a very good price, here.
In a saucepan with higher walls we will put the oil, followed by the onion that we will leave until it catches that yellow color a little and will soften. And here I can tell you a trick: so that the onion has a faster cooking process when it is cooked, we will press a little salt over it.
Then we chop the bell pepper and add it over the onion and leave it for about 10 minutes.
We will add the peas and hot water over it, letting everything boil as long as necessary, for another 30 minutes.
In the meantime, we will clean the potato, put it on a small grater and add it to the sauce formed to thicken it.
We will use the potato only if we give up the idea of using flour to thicken the sauce, this being optional.
We will leave the pea food to boil to come out lower if we want it, according to everyone's preference.
At the end, when the food will be set aside, we will chop the dill that we will put, leaving it to boil for about 1-2 minutes.
This pea dish can be just as tasty if we use chicken.
Mix the minced meat with the egg, grated Parmesan cheese, breadcrumbs, parsley, salt and pepper.
Mix the composition and form small meatballs.
In a deep frying pan, heat 4-5 tablespoons of olive oil and place the meatballs.
And then add the chopped onion.
After a minute, add the glass of soup.
Let it boil for about 10 minutes over medium heat until the soup is reduced by half. At this point add the diced tomatoes and cook for a few more minutes.
When the sauce has dropped, add the garlic powder, season with salt and pepper and cook for another minute.
At the end we add the fresh or dried basil.
We can serve it with mashed potatoes, natural potatoes, boiled rice or simple.
Good job and good appetite!
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The best meatballs in tomato sauce, my mother's recipe.
I like to make small marinated meatballs, like a sip, but my mother always made them big, oval and flattened. Roll them in flour before frying them to make sure they keep their shape and then put them directly in tomato sauce sour. Let them boil in that sauce until the meatballs absorbed it and became very tasty. Next to the meatballs I had mashed potatoes almost every time. We really like potatoes, and puree was one of our favorites. We liked it so much that we could eat it cold the next day, but usually it didn't stay for the next day.
I fried these marinated meatballs on both sides to catch the color and I finished cooking in the tomato sauce. You can also cook them in the oven without any problems. You just have to sprinkle them with a little oil. You can put them raw, directly in the sauce. They will be more dietetic. However, for good taste, I recommend frying the meatballs. You can also choose to fry them in a hot air fryer to use just a little oil. I presented you the classic version, but you have the freedom to choose the best option for you. Whatever you choose, don't forget to sprinkle plenty of parsley at the end. You will get some absolutely wonderful marinated meatballs!
Peas with broccoli in white sauce
A simple but nutritious and very tasty dish of peas and broccoli in white sauce!
Did you know that both peas and broccoli are high in fiber, high in protein and low in fat? They also contain vitamins and minerals that are very beneficial for the body. They are recommended by all nutritionists for a balanced diet, or for people who want to lose weight.
Today I prepared them quickly with a white sauce of milk and flour (you can put any kind of milk you want) and I flavored them with some cumin and garlic seeds. Both peas and broccoli do not need much cooking time and I do not recommend it. The less you boil, the better you keep your nutrients.
It can be served as such, or as a side dish with a main course. Two servings came out of the ingredients below.
- 300 g peas
- 200 g bunches of broccoli
- 1 onion
- 1 carrot
- 2 tablespoons flour
- 150 ml of almond milk
- 1 bay leaf
- 3 cloves of garlic
- cumin seeds
- green parsley
- salt pepper
METHOD OF PREPARATION:
1. Finely chop a dried onion and sauté for 1-2 minutes in a tablespoon of oil. Add the chopped carrot, peas and broccoli, which we cut into very small bunches. Cover with a cup of water, put a lid on and let the vegetables boil.
2. Separately mix the two tablespoons of flour with milk and pour it over the vegetables. We pass it through a sieve so as not to let lumps of flour pass, but only the sauce.
3. Add the garlic cloves given through the press, the bay leaf, some cumin seeds, salt and pepper to taste. Stir and let it boil for a few more minutes, mixing the flavors between them. Before stopping the food, season it with finely chopped green parsley.
Peas with white sauce
My mother is not a big pea fan, I like it and I would cook more often, but I obey the majority. He is an edible child, but he has fixations like any other child, and peas are one of the foods he eats only if he is very hungry.
Tonight I was lucky, either he was too hungry or he liked it. I also satisfied my pea craving, double victory!
- 250 gr of frozen peas (or a pre-cooked organic jar - I used them) & # 8211 flatten for small children
- 1 white onion
- 1 clove of garlic
- 1 lg of tapioca flour
- 125 ml whole milk
- 2 lg olive oil
- 1 lgita dehydrated vegetables
- 1 lgita tomato juice without salt
- 1/2 lgita turmeric
- 1/2 lgita miere (1an +)
- fresh dill
- 20 gr butter
How I proceeded:
- I put the peas in a sieve and rinsed it well with water
- finely chop the onion and garlic and simmer in water and oil until soft
- then I added peas, honey and a cup of water and let it boil for 10-12 minutes
- after 10-12 minutes, when the water has dropped, I added tapioca flour (mixed with 1-2 lg of cold water so that the tomato juice does not remain lumpy), turmeric and milk
- I added dill and butter and left it on the fire for another 5-7 minutes, stirring to make sure that the sauce does not stick to the pan and does not burn
* Peas are offered flattened to young children.
* In the aplv version, replace animal milk with vegetable milk.
Recipes from books: chickpea meatballs with pea puree
Here we are in front of the shelves in Mega, wondering what we could put in the basket so that we don't have to leave the house in another 2 days. And how can we do something different with ingredients we know all too well, to the point of boredom. And maybe we're fasting, or we're vegetarians, right now when it's not a good idea to go to the market. And children have to like it, that is. And, and, and.
That's why it's good to have cookbooks around the house.
I adapted the idea of chickpea meatballs * from an older book with recipes collected from Romanian monasteries, respectively I kept most of the ingredients, but I used chickpeas instead of beans. Whether you use chickpeas or beans, both are foods that should not be missing from the pantry, in the form of dried or ready-cooked grains, in cans. And pea puree is based on the common frozen peas, available at any time. Easy-peasy carevasica.
* vegetarian / fasting recipe
Chickpea meatballs (about 30 meatballs come out)
-1 onion or 4 sprigs of green onion
-2 cloves of garlic or 4 cloves of green garlic
-1/2 teaspoon spices for meatballs (coriander, thyme, allspice, nutmeg, marjoram)
-1 tablespoon flour with rising agent
-sunflower oil for frying
Pea puree (4 servings)
-salt, white pepper, olive oil
The chickpeas are left to soak overnight. The next day boil with a bay leaf, changing the water 2-3 times. A pinch of baking soda speeds up the cooking, but do not add salt until the grains are tender (if you put salt earlier, the grains will harden). Drain the water and let the chickpeas cool. Meanwhile, fry the rest of the ingredients, except the greens, in a pan. Pass the chickpeas as you like (I like them less fine, more rustic), sprinkle the flour through a sieve, then mix the rest of the ingredients in the composition. Leave everything to cool for at least an hour.
Take care of the puree. Boil the diced potato together with the parsnip root. When soft, add the frozen peas directly and cook until soft but still green (about 7 minutes). Drain the water (keeping only one cup, if necessary), pass everything with a whisk or a hand blender. Add a tablespoon of olive oil, salt, pepper - it's ready!
Form the meatballs with your palms soaked in water and fry them in slices in hot oil. Warning: the chickpeas burn quickly, so keep an eye on the meatballs when they are in oil. Drain on paper towels and serve hot with the pea puree. Between the two textures - creamy and crunchy - is a confessed love.