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Chicken meatballs with vegetables

Chicken meatballs with vegetables

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Onions are cleaned, washed, finely chopped.

Wash, grate the carrot and celery.

Finely chop the dill as well as the garlic.

The bread is soaked in mineral water, squeezed a little.

Mix the vegetables with the minced meat, bread, egg, spices and "knead" the composition well.

Shape the meatballs (I don't pass them through the flour anymore) and fry them in hot oil, at the right heat.

Remove on an absorbent napkin.

Good appetite!

Meatballs with vegetables

For a while I discovered the wonderful Turkish cuisine and I can say that I fell in love with it. Besides the fact that the recipes have a lot of vegetables, I find it absolutely wonderful that I don't cook pork because I'm not a big fan of it.

The recipe below I discovered on a group of recipes of Turkish origin, called Patates kebabı and as soon as I saved it I tried it. It is very good, and the combination of meat and vegetables is a success. The original recipe was with chicken or turkey but I used beef, you know that the meatballs did not come out dry at all, they were juicy and soft even if I used beef. You can even use a combination of beef and chicken, that's fine.

Basically, a wreath of meatballs, eggplant slices is formed and peppers, garlic and tomatoes are placed in the middle. Add more tomato sauce and a few pieces of butter. The only thing I want you to keep in mind is the size of the meatballs, I didn't know how big they should be and there are a few left that I put in the middle.

This dish can be served with rice or bulgur, we served it with rice.

Meatballs with vegetables

  • 500g minced beef, chicken or turkey
  • 2 tablespoons breadcrumbs
  • 1 or
  • salt pepper
  • 1 vanata
  • 2-3 potatoes
  • 1 green pepper
  • 2 red peppers
  • 2 tomatoes
  • 2 cloves of garlic
  • 200 ml mashed tomatoes
  • about 100g butter

For a start, peel the eggplant and cut it into not very thin slices, sprinkle with salt and let it sit for a while. I advise you to choose a long and thin eggplant as a shape, but if you can't find it, then the slices must be cut in half (that's how I did it).

Until the eggplant stays, prepare the meatballs, mix the meat with the eggs, the breadcrumbs and add salt and pepper. We form larger meatballs that we place on a plate.

Preheat the oven to 180 degrees Celsius.

Peel the potatoes and cut them into thicker slices.

We cut the peppers into cubes as well as the tomatoes. Peel a squash, grate it and slice it.

In a round tray we put a little oil and form the preparation: on the edge we put a meatball, a slice of potato, a slice of eggplant, and so on until we form a crown. As I wrote above, I made the meatballs smaller and there were a few left that I put in the middle.

In the middle we put peppers, tomatoes and garlic. Pour the mashed tomatoes on top and from place to place put the pieces of butter.

We cover the tray with an aluminum foil and put the tray in the oven for an hour and a quarter (because we are talking about Romanian beef). If you use chicken, 40 minutes is enough.

After 1.15 hours we take the foil and let it fry nicely on top for another 20 minutes.

Serve the food with rice or bulgur.

It is especially good, I can't wait to try it!

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.

Chicken meatballs with tomato sauce

Chicken meatballs with tomato sauce are the lighter version of marinated meatballs, so anyone with a pork problem can try this recipe. We also like pork meatballs, but for children we also tried chicken meatballs. It is true that chicken is drier, but if you add a little oil to the composition and do not fry them too much, they are delicious. Another plus would be that they are made quickly and are much healthier because they are baked in the oven.

  • 500g chicken breast or boneless chicken leg
  • 1 or
  • 1 teaspoon chopped onion
  • 2 cloves chopped garlic
  • 1.5 tablespoons breadcrumbs
  • 2 tablespoons olive oil
  • salt, pepper, oregano
  • 1 small onion
  • 2 cloves of garlic
  • 3 tablespoons oil
  • 500ml broth or mashed tomatoes
  • 1 tablespoon flour
  • 1/2 teaspoon dried basil
  • 1 teaspoon sugar
  • a little salt, pepper

1. Preheat the oven to 180 degrees C.

2. Chop the chicken and mix it with the rest of the ingredients. With a wet hand we form small meatballs that we place next to each other in the tray on baking paper.

Put the tray in the oven for 15 minutes. Do not leave them longer because they harden, they will also boil in the tomato sauce.

3. Finely chop the onion and garlic and heat them a little in oil. Add the broth, sugar, salt, pepper and basil and bring to the boil. Separately mix the flour with a little water and pour it over the sauce, stirring constantly until it thickens a little. If you use mashed tomatoes, don't add flour anymore (I think it would be a much healthier option anyway).

Add the meatballs and simmer with the lid on for another 10 minutes. Taste and if necessary add spices.

We serve meatballs with pasta, mashed potatoes, rice, vegetables or why not, polenta :)

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.

How to prepare baked chicken meatballs

  1. soften 1 slice of bread in the milk and put it aside.
  2. Cut into small pieces 1 medium onion and cleans 3 cloves of garlic .
  3. Grate 1 carrot and 1 zucchini .
  4. Cut the strips 1 chicken breast LaProvincia and pass it through the shredder or robot.
  5. Chops 1 bunch of parsley and 1 bunch of dill .
  6. Put the vegetables and chicken in a bowl and mix them with the parsley, dill, 1 tablespoon breadcrumbs , 1 beaten egg , ¼ spoon of basil , ¼ spoon of thyme , 3 tablespoons oil , salt and pepper .
  7. Preheat the oven.
  8. Mix the ingredients well from the bowl. Form oval or round balls from the obtained composition, as you wish.
  9. Put baking paper in an oven tray and add the meatballs.
  10. Leave the food in the oven for 40-45 minutes.
  11. Remove the meatballs from the oven, leave to cool for 10 minutes. Then gather everyone at the table.

Chef's tips for baked chicken meatballs

  • Before shaping the meatballs, wet your hands with cold water. Thus, they will not stick to the palms during the process. You may need to wet your hands several times if you want to make a large amount of meatballs.
  • The optimum oven temperature for this recipe is 175-180 degrees (medium flame).
  • As you prepare this recipe several times, you will notice that you can play with the ingredients. You can add ingredients such as celery, zucchini, bell peppers, potatoes and more.
  • The side dishes that highlight the taste of the meatballs are pickles, sauerkraut salad, vegetable puree and salad of vegetables.
  • If you want the meatballs to be tasty, buy chicken breast and chop it at home & # 8211 avoid buying pre-minced meat.
  • Popular spices for chicken meatballs include curry, ginger and thyme.
  • If you want the appearance of meatballs to be different, you can also give them sesame seeds.

Baked chicken meatballs, good for any meal

Even if you want to have dinner with your family or go on a visit, chicken meatballs are those dishes that you can offer to everyone, regardless of age or culinary preferences.
They are easy to prepare and, at the end of the meal, even easier to praise. Chicken meatballs are easy to digest and recommended even in diets. Good appetite for baked chicken meatballs!

How to make these chicken legs with vegetables and garlic in the pan & # 8211 simple and quick recipe?

Ingredients for chicken with mushrooms, garlic and other vegetables & # 8211 in the pan

I prepared the chicken legs, fresh mushrooms, carrots, onions, donuts and garlic. I used fresh white cultivated mushrooms but also the brown ones are very good. My onion was a red one, but the white one does you the same service. I cut it into quarters. I cut the carrots into thicker slices (1 cm) so that they do not disintegrate when cooked. I cut the donut or kapia pepper into strips.

A terribly tasty dish, good to prepare for Halloween, but also at any other time of the year. The meatballs are easy to prepare, and their "mummification" is fun because you will be able to give them whatever shape you want.

1. Prepare the dough

  • Put in a large bowl 400 g of flour drizzle , add 1 or, a dust of salt, 150 g cream, 100 g butter and 10 g baking powder.
  • Knead the dough until it becomes elastic.
  • Sprinkle a little flour on the table and spread the dough.
  • Cut the dough into thin strips to coat the meatballs later.

2. Prepare the meatballs

  • Cut into pieces 1 chicken breast LaProvincia.
  • Put the chicken pieces in a food processor and chop them as small as possible.
  • Yes 1 carrot on the grater.
  • Chops 1 onion , 2 cloves of garlic , 1 bunch of dill and 1 bunch of parsley .
  • Mix the chopped chicken breast with 1 or , grated carrot, onion, garlic and greens.
  • Add salt and pepper.

3. Wrap the meatballs in the dough

  • Shape the meatballs into round shapes.
  • Sprinkle flour on them.
  • Wrap the meatballs in the strips of dough.
  • Form eyes for mummies obtained with the help of dough balls.
  • uses Mac for the pupil of the eyes.

4. Cook the mummified meatballs

  • Put the mummies in an oven tray, leaving little space between them.
  • Grease the dough with which you wrapped the meatballs with a beaten egg.
  • Place the pan in the preheated oven at 180 degrees for 45 minutes, or until browned.

Difficulty preparing

This recipe is easy to prepare, the little ones can also participate in kneading the dough. As utensils, you need:

  • bowl,
  • grater,
  • knife,
  • kitchen robot,
  • oven tray,
  • Chopper,
  • measuring cup,
  • spoon.

Classic meatballs (meat and vegetables)

Aha, you got it before me, because I have them in the plan, but only at the end of the week.
I like that you put a lot of garlic, and dill (parsley does not seem quite fragrant.). I also add dried thyme.
. and I prefer not to flour them, because it is deposited from the flour on them on the bottom of the pan.
What is the contribution of carrots?

. yes, now I see that the recipe is put more. Sorry, I got lost in the pictures.

:) I try to be one step ahead of you when it comes to meatballs.
If I keep putting garlic in meatballs, at least feel it right. Anyway, I have to avoid leaving the house :)) When I have parsley, you should know that I put dill and parsley in the meatballs. I like meatballs with as much greenery as possible. That's about the role of carrots. The meatballs come out less "meaty" and have a sweeter taste. Plus they look better when you break them.
Flour is really a problem. I fry some of the meatballs, then transfer the oil to another pan. It's kind of crazy that I have to wash two pans, but that way I avoid burning flour and oil and the meatballs don't suffer.

thanks for your understanding and explanations.
I made the meatballs, as I was proud of :) I put everything (dill and green parsley, dried thyme, hard garlic, onion, bread and grated raw potatoes).
not carrots. You're right, it matters to the artistic effect, but I don't think I'd like the sweet touch it would give to meatballs.
I love garlic, I would put it in all dishes! :)
and I fried the meatballs without flour. the egg binds them enough, and gives shape to them with palms watered with water. It seems to me that made in this way they absorb less oil than those given through flour. I think so.

. and know that I'm jealous of you for pictures. I'm still not doing so well :))

With pleasure, Daniela - but no thanks. I never thought of putting thyme in meatballs, but I think I'll try too. I also tried the meatballs with grated raw potatoes. The meatballs looked good to me, but that's until I found the first less fried meatball :) If the meatballs aren't very well fried, then the potato stays raw in the middle.
It would be good if flourless meatballs absorb less oil. Maybe I'll do a little "quotexperiment" too.
Don't worry about the pictures, in time you will improve. I've been doing this for 8 months now and I see that I've made a lot of progress. It's like I want to delete the recipes when I look at the pictures I took at the beginning. :))

try to make them on the right fire so they won't come out unmade. I like your recipes)

Thank you for the advice! We're even. I like your advice too)

I knew that only meat and a little bread could make the meatballs fluffy. if you add vegetables (potatoes and carrots) it is called Moldovan parjoale. Anyway, they never came out right for me in the sense that they were strong and stuck to the pan. They looked rough, sticky. I don't know where I'm wrong.
Anonymous 2.

Maybe, to be honest I never knew exactly what Moldovan parjoals mean :)) I really don't know why the meatballs never came out properly, the recipe seems pretty simple to me and I noticed that you you know how to cook.

After the success with the cakes and Easter, I said to make some food. Yesterday I also tried the meatballs, but I also added a little bread crumbs, a little carrot and potato turned out delicious. I also made marinades (until now I didn't really like the sauce) but your recipe is simple and delicious!
I think I told you before that I like your blog :)

Petro, if you like my blog, you can tell me this whenever you feel the need - I don't think it will ever bother me :)
I try to make meatballs with either bread or potatoes, I don't bother to put them both - I try to simplify the recipes as much as possible and reduce the number of ingredients used: D In fact, maybe that's why you liked it marinated meatball recipe :))

Delicious meatballs !! I did them and they came out great !!
I really like your networks !! my compliments !!
I enjoy cooking !!

Thanks! I hope you try all my recipes, so I have to wish you the same: increase cooking!

Today I "order" from my family this recipe! From the phone I searched / noted / commented. so. first hour -)
But I think I'll bake them in the oven! deh, e vara.
Then only a good bath in the sea!

I also took a few baths at sea today and I wrote the answer in the first hour - that's because it's past midnight :) It's not very good in the oven in the summer either, it's hot in the house anyway, but at least don't wait to fry each meatball separately.

A different recipe than I knew. But from now on it will be my favorite. They came out excellent. I'm already thinking about the marinated meatballs on which I will prepare the marinade tomorrow according to your recipe.
I also made sweet cabbage soup today and it also turned out very good, with the mention that I put in the two liters of water, 4 cubes of concentrate for vegetable soup.

And I know a few different recipes for meatballs (actually, "I know & quot is inappropriate to say, more accurate would be & quotam tried"), but this meatball recipe is my favorite - the basic recipe.
Thank you for the trust you place in my recipes, I hope you like the marinated meatballs.
You can call me Robert.

Robert, I think you forgot something: pass the flour to the ingredients. You did not write the flour on the necessary ingredients: D
Otherwise. iami-iami! I make them in the form of balls :)

Thank you for your attention, Gabriela! I didn't add flour to the list of ingredients in the recipe, thinking that it doesn't make sense, since it doesn't fit in the composition and is a common ingredient, present in everyone's kitchens. But you're right, it's not bad to warn the world from the beginning that flour is needed to roll the meatballs, so you can avoid unpleasant surprises. I will change the recipe later, now I am & quoted & quot to respond to comments received :)

I discovered you by chance, looking for some quick, easy and tasty recipes. you are extraordinary. I think, in fact I don't think so, I'm sure that only from here will I be "inspired" in the future. congratulations, and increase cooking and posting. Gianni

Gianna, probably nothing can be more enjoyable (in terms of & quot; culinary blogging & quot, of course) than to hear that my recipes thank you so much that you don't think about looking for another source of inspiration :) Tell me Robert, all people talk to me around here.

I made meatballs for the first time and I followed your recipe. I did better than my wife does :) but she doesn't want to admit that she's better :))

:)) Be careful not to tell your wife where you got the meatball recipe from, so as not to use it and improve it: D

Have you ever tried to put mineral water in the meatballs? About 1 dl of the above ingredient composition is enough - let the composition rest for 30 minutes in the refrigerator. Don't be scared that she looks apathetic - they come out so fluffy. I have lived in Denmark for many years - my mother-in-law is a former cook at a nursing home and she did not want to tell me the trick with mineral water. She kept saying that I put too much bread - then she said she didn't put bread but cereal - I kept catching her once I passed her instantly when she was preparing the meatballs. With the most innocent mine on his face, he said (he had the bottle of mineral water on the table!): WELL, I DIDN'T TELL YOU ABOUT MINERAL WATER. With a sly smile she said this - damn her - sly - she didn't want to divulge her secret, especially since my husband loves her meatballs like crazy. WHAT IS WITH YOU AND THE MAN. & # 65533 & # 65533 & # 65533 & # 65533 & # 65533 & # 65533.
Try it - you won't regret it. Greetings from the north

Hi. I have to confess that it was a & quotbuna & quot, a bit out of place, I thought that you use diacritics even though you are almost Danish, and I am writing a Romanian culinary blog for so long and I am still not able to do it :(
I never really put mineral water in the meatballs, but I guarantee I'll put it in as soon as possible. You made me curious, especially finding out how hard you managed to snatch this tip from your mother-in-law (who seems to be Danish, from what I realize). I like your way of telling stories, I think I would laugh at listening to you say jokes: D

Tips and recipe notes

  • The heat factor Slightly medium. You will get a good level of heat from gochujang, depending on the brand you use. You can season things even further by incorporating hotter peppers, such as serrano peppers, habanero peppers or even ghost peppers into your chicken meatball mixture and / or using extra chili flakes and spices. Spice it up, my friends!
  • For baked chicken meatballs. Alternatively, you can add the chicken meatballs to a prepared baking sheet, lightly greased or lined with parchment paper and bake at 400 degrees F for 20-25 minutes or until cooked through. The internal temperature of baked chicken meatballs should be 165 degrees F.
  • Keto Chicken Meatballs. These can be keto chicken meatballs, friends, if you use a low-sugar or sugar-free pepper jelly.

Baked meatballs with meat and vegetables

Because we especially like meatballs and we prepare them quite often, this time we opted for a recipe for meatballs in the oven with meat and vegetables.

Even if they don't have that crispy crust like when they are fried, they are very tasty and, in addition, they are healthier.

The composition is a mixture of minced meat (beef + pork) and vegetables, in about the same amount. As vegetables I put potatoes, carrots, onions and garlic, but also green parsley.

Very tasty they came out, they immediately disappeared from the table.

But find an interesting collection of meatball recipes by accessing the section: Meatballs / Minced Meat.

We also particularly like the meatballs in seed crust. And for the next day's packages, we often prepare meatballs in the dough.

We peel the potatoes and carrots and put them on the grater with big holes. We clean the onion and finely chop it. We clean the eggplant, cut it into small cubes, salt it and let the juice drain.

Heat a little oil and add the potatoes, carrots and onions and heat them. When the juice left by the vegetables decreases, add the eggplant cubes squeezed by the juice. As I wrote you can use zucchini instead of eggplant.

Let it simmer for 2-3 minutes and then put the mixture in a strainer and let it cool.

In a bowl add the vegetable mixture, tuna, chopped greens, breadcrumbs, salt, pepper.

Mix well until smooth.

Preheat the oven to 180 degrees Celsius. Form the larger meatballs and pass them through the breadcrumbs and then place them in the tray on a baking paper. You can give them the shape of sticks if you want.

If you want to make a beautiful crust, grease them with a little olive oil.

Bake the meatballs for 20 minutes until nicely browned.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


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