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Tone meatballs

Tone meatballs


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We clean the carrot, the potato, we wash them and we boil them with a salt powder.

When they are penetrated, we drain them from the water, leave them to cool.

Undo the tuna, drain the oil, put it in a bowl and crush it with a fork.

We pass the carrot, the potato through the small grater, we put them over the tuna.

Cut the green onion into rounds, chop the green dill finely, removing the stalks.

Mix all this, add flour, dried basil, salt and pepper to taste.


Heat a little oil in a pan.

We take the pieces of the composition, form the meatballs, pass them through the breadcrumbs and then brown them in the pan, on both sides.


We take them out with a spatula on a plate, in which we put a napkin.

Let them cool, then they can be served plain, or with a garnish. We chose to enjoy them with a boiled rice with corn kernels, sprinkled with a little olive oil.


The best fasting meatballs

This recipe starts with baked black beans (boiled three times) to dry, this is important because it helps prevent meatballs from becoming bushy.

The beans are then mixed with herbs, spices, garlic, sauteed onion for flavor and tomato paste.

Mix well and then you can shape the meatballs. Keep the composition in the fridge until it cools down a bit and then cook it (and eat it :)!).

To cook meatballs, you can use a combination stove-oven. First leave them a little in the pan you used to cook the onion and garlic until they catch a light crust. Later, the oven will dry them a little, but you will be sure that they are cooked in the middle.


How to prepare the best tuna meatballs

The canned tuna is unwrapped and poured into a sieve to drain the excess oil.
The chickpeas drain the juice (stop a part for the vegan sauce) then put in a food processor and mix until it almost becomes a paste.
After all the oil has drained, put the tuna in a bowl, add the mashed chickpeas, finely chopped onion, grated carrot, salt, pepper, inactive yeast flakes, breadcrumbs, parsley and crushed garlic.

Mix the composition until it becomes homogeneous and easy to shape.
Grease the palms with the oil drained from the can and shape the tuna meatballs with suitable chickpeas about 40 g / piece.
Place on an oven tray lined with baking paper.
Place in the preheated oven at 190 ° C for 30-40 min.
You don't have to turn them over at all, I turned on the grill in the last 5 minutes to brown them.

How to prepare vegan sauce for serving

While the meatballs are in the oven, prepare the vegan sauce.
In a cylindrical bowl from the mixer or a jar put the chickpea juice, oil, salt, pepper, garlic powder, yeast flakes, turmeric, mustard and lemon juice. Insert the mixer vertically and mix by lifting gently until a homogeneous emulsion is obtained.
Pour the formed sauce into a bowl, cover with foil and leave in the fridge until ready to serve.
If you want a simpler but still fasting sauce, you can try these two sauces.

  • Aquafaba mayonnaise
  • Soy milk mayonnaise

These tuna meatballs with chickpeas are eaten cold and put in a stick with a mix of salad, pepper slices, red onion rings and vegan sauce.
You can also add a spicy sauce if you like.

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2 cans of chopped tuna in its own juice (1 cut / 185 g)

Potatoes they will be washed and peeled, then they will be cut into cubes and boiled in a pot of salted water for approx. 20 minutes.

After boiling, potatoes drain and cool in a strainer, then pass the same as puree.

In the PURÉE result, the following will be added: onion finely chopped, garlic pisat, eggs whole, tone shredded well drained, parsley finely chopped, salt and pepper to taste.

Mix everything with a spatula, until the ingredients are well blended.

On a worktop sprinkled with flour, will be put meatballs formed with a slightly damp hand, the size of a table tennis ball.

a silicone shape with round shapes, sprinkled with oil, they will sit down meatballs formed and form in the preheated oven at 190 degrees for 15-20 minutes (as the meatballs will acquire a slightly yellow-gold color).

Tuna meatballs will be served hot with sour cream on top and freshly chopped parsley, or cold with slices de Lemon.


Fish meatballs (tuna) in tomato sauce

For the tomato sauce: 2-3 tablespoons olive oil, a small onion finely chopped, 4 cloves finely chopped garlic, a teaspoon of dried oregano, two cans of peeled tomatoes (800 grams), salt, pepper, two tablespoons of red wine vinegar, a bunch of finely chopped parsley.

For meatballs: 400 grams of fresh tuna, olive oil, 55 grams of pine buds, a grated teaspoon of cinnamon, salt, pepper, a teaspoon of dried oregano, a bunch of finely chopped parsley, 100 grams of bread crumbs, 25 grams of grated Parmesan cheese, 2 medium-sized eggs, lemon juice.

Method of preparation:

First of all, make the sauce. In a large, well-heated saucepan, add a few tablespoons of olive oil, onion and garlic and sauté for 10 minutes, until all the ingredients are soft. Be careful not to burn the onion, stir constantly. Then add the oregano, canned tomatoes, salt and pepper and bring the composition to a boil. Simmer for about 15 minutes and add water if you want the sauce to be more liquid. Finally, taste the sauce and add a few more drops of red wine vinegar for a more intense taste.

Then follow the meatballs. Cut the tuna into suitable pieces, heat a frying pan with a few tablespoons of olive oil and add the tuna, pine buds and cinnamon. Season everything with salt and pepper and fry the fish on both sides for a minute. Take the pan off the heat and put the mixture in a large bowl, leave to cool for 5 minutes, then add oregano, parsley, bread crumbs, Parmesan cheese, eggs and lemon juice. Mix the resulting composition with your hands so that all the flavors intertwine and then form balls the size of a walnut.

If the composition is too sticky, add a little more bread crumbs or put your hand in a bowl of water before shaping the meatballs. Then leave them in the fridge in a tray, without crowding them, for about 60 minutes. Take them out of the fridge and put a hot pan in which you dropped a few tablespoons of olive oil. Caution: no need to fry them in an oil bath. After they have browned nicely on all sides, put them in the tomato sauce, over which sprinkle the freshly chopped parsley.


BENEFITS

Pepper is one of the richest vegetables in vitamin C. In addition to vitamin C, pepper contains vitamin A, vitamin B and minerals such as magnesium, copper, zinc, iron. Peppers have few calories (about 30) being recommended in the fight against extra pounds.

Mackerel is rich in Omega 3 fatty acids. Frequent consumption of mackerel helps reduce the risk of heart disease, lower cholesterol and blood pressure. It is also ideal in diets because it is low in calories. Thanks to vitamins and nutrients, mackerel helps strengthen the immune system.


TUNES and BEANS

These tuna and bean meatballs are ideal to prepare when you don't have too many ingredients in the fridge. The recipe was created by dietitian Joanna McMillan, PhD in nutritional sciences.

You can prepare a larger amount of meatballs and keep them in the freezer in a sealed bag to bake on the days you want.

Tuna meatballs and beans & # 8211 suggestive image


Healthy meatballs with baked carrots

It has never been faster, healthier and easier to prepare Sunday lunch. Replace the schnitzel given in breadcrumbs and fried in fat with these healthy meatballs with carrots in the oven and I guarantee you that none of your guests will have anything to complain about, which is also true for your stomach.

To prepare these delicious meatballs you only need a few ingredients that you already have in the kitchen. Carrot and onion they will enrich the meatballs with vitamins, magnesium, iron and calcium, which your body will thank you for. Garlic increases the antibacterial and antiviral effects, so if you like garlic, you can add it to the composition. The egg binds the composition and provides you with the proteins you need. These healthy meatballs have few calories and can be prepared gluten free, using chickpea or oatmeal.

You can bake these simple meatballs with carrots in the oven, instead of frying them in the pan. Enjoy them with a salad of greens or potatoes, depending on your preferences. You can also serve them simple with garlic, with herb dressing or any other type of dressing. Meatballs with vegetables in the oven they are a great alternative for a healthy lunch or for a healthy and nutritious dinner.


Meatballs with tuna and vegetables

Special appetizers or simply a unique way to prepare the tone! How do you like these delicious meatballs with tuna and vegetables? Did you give them a chance too?

ingredients

2 pieces of tuna
2 carrots
1-2 potatoes
2 tablespoons semolina
1-2 eggs
1 slice of p & acircine (optional)
salt pepper
finely chopped green garlic
finely chopped parsley
flour
oil
biscuit

Method of preparation

Thaw the pieces of tuna. Boil them in a bowl of cold water, directly, and after boiling, leave them for another 2-3 minutes. Let them cool a bit. Pass or pass them through the mincer and mix with 2 carrots put through the small grater, 2 raw potatoes also put through the small grater and squeeze well then, 2 tablespoons of semolina and 1 egg.

Depending on the consistency of the dough, you can also put 1 slice of unleavened bread.

Then mix well with salt, pepper, finely chopped green garlic and finely chopped parsley.

When the dough is homogeneous and everything is incorporated, it forms meatballs.

Pour about 100 ml of oil into a saucepan and when the oil is hot, take each meatball, add a little flour, then a well-beaten egg, breadcrumbs and egg again.

Fry the meatballs until lightly browned.

You can also prepare them in the oven: line a thick tray with baking paper, grease it with a little oil and place them next to each other, at a distance of 4-5 cm.


Meatballs with pumpkin, eggplant and tuna are delicious and easy to prepare. You can use canned tuna, but preferably from that piece kept in olive oil. Many thanks to Laura Adamache for this special meatball recipe!

Peel the eggplant and zucchini and cut them into small cubes. We steam them for 6-7 minutes and then let them cool. Meanwhile, soak 2 slices of unleavened bread in milk for 10 minutes.
Put in a blender the eggplant and zucchini cubes with well-squeezed slices of bread, well drained tuna, eggs, parsley to taste, peeled and crushed garlic cloves, grated cheese and onion.
After mixing everything we put the composition obtained in a plastic bowl and add breadcrumbs until we get a bound dough that can be shaped. Season with salt and pepper to taste. Form the larger meatballs that we pass through the breadcrumbs and place them in the tray lined with baking paper. Sprinkle the meatballs with melted butter or oil. Bake them for about 30 minutes in the preheated oven. After the first 15 minutes, turn the meatballs on the other side, sprinkle them a little more and bake them for another 15 minutes.
Good appetite!

Meatballs with pumpkin, eggplant and tuna are served hot or cold.
The source of this recipe is the culinary blog Delicious Flavors.


Video: Κεφτεδάκια.. αλλιώτικα - Meatless Meatballs with Tuna (July 2022).


Comments:

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  3. Grogal

    Smiled thanks ...

  4. Sataur

    A very valuable phrase



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