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Chicken meatballs and new potatoes in baked tomato sauce

Chicken meatballs and new potatoes in baked tomato sauce

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This combination of new chicken and potato meatballs in baked tomato sauce came out very tasty and filling!

  • 1 kg of new potatoes
  • salt
  • pepper
  • Paprika
  • rosemary
  • For meatballs:
  • 750 g chicken breast
  • 250 g smoked pork ham
  • salt
  • pepper
  • rosemary
  • basil
  • 1 carrot
  • 3 potatoes
  • 3 cloves of garlic
  • 2 onions
  • 2 eggs
  • For the sauce:
  • 900 g tomato paste with baked peppers
  • 2 teaspoons hot pepper jam
  • 5 cloves of garlic
  • 150 ml of water
  • 5-6 basil leaves
  • 2 bay leaves
  • salt to taste
  • Furthermore:
  • 100 g grated mozzarella for gratin
  • 50 g butter for greased tray
  • 25 ml oil
  • 1/2 bunch of green parsley
  • a few sprigs of dill

Servings: 8

Preparation time: less than 60 minutes

RECIPE PREPARATION New chicken and potato meatballs in baked tomato sauce:

Wash the potatoes well with the dish sponge, to nicely remove the thin skin from them. We let them drain. For the meatballs, chop the chicken mixed with the smoked ham, along with the peeled onion and garlic. Put the peeled carrot and the peeled potatoes on the grater, then drain them well of the leftover juice. Mix the minced meat with the potatoes and carrots, add spices and salt to taste, the two eggs and mix well. For the tomato sauce with garlic, the tomato paste with the pepper jam, the grated garlic and the spices and let them rest like this. Put the well drained potatoes in a large baking tray, greased with oil. Add the soft butter, then sprinkle salt and spices over the potatoes and mix them well in the pan, greasing them with the soft butter. From the composition for the meatballs, form the meatballs about the size of the potatoes and place them in the tray, among the potatoes. Put the tray in the oven at 180 degrees for an hour. 15 minutes before the time expires, remove the tray and turn the ingredients on the other side, to brown evenly. Then, we will pour the tomato sauce over the ingredients in the pan and leave the pan in the oven for another 15 minutes. 5 minutes before turning off the heat, sprinkle grated mozzarella over the potatoes and meatballs. We serve the delicious chicken and potato meatballs sprinkled with greens, along with a vegetable salad.

Method of preparation

Put the chicken legs in a heat-resistant dish. Mix the chicken seasoning with 2 tablespoons of oil and balsamic vinegar and grease the chicken legs well.

Chop the garlic and sprinkle it over the thighs and refrigerate for 1 hour.

In a saucepan, boil the ketchup, honey, 3 tablespoons of oil, worcester and soy sauce and 1 tablespoon of sour cream, bring to a boil.

Peel the potatoes and place them between the thighs. Grease the potatoes and thighs with the prepared sauce.

Chop the parsley and mix with two tablespoons of oil and place over the thighs.

Put the tray in the preheated oven and leave it for 45 minutes, then take it out, put the tomatoes and pour it over the chicken soup and put it in the oven for another 40 minutes until the thighs brown nicely.


1. Wash and grate the zucchini (including the peel).
2. Put the grated zucchini with a little salt, in a strainer covered with a plate, so that it leaves the water in the jar. (About half an hour).
3. Squeeze the zucchini. Add ricotta, egg, parmigiano reggiano, breadcrumbs, saree and pepper to taste. Mix all ingredients well until you get a smooth paste
4. Shape the meatballs the size you want

Cut the onion, carrot and celery stalk, finely. Put them in a hard pan in a non-stick pan with a little olive oil. Add the tomato paste. Place the chutneys and cover the pan with a lid. small fire. Turn them carefully, so that they do not fall apart. When it is almost ready, add the finely chopped basil.

-1 kg Zucchini
- 150 g of ricotta
-100 G of Parmesan cheese
- 1 egg
-2 -3 tablespoons breadcrumbs
-4 - 5 basil leaves

- 1 small onion
- 1 carrot
- 1 small stalk of celery
- At least 1 cup of tomato paste (The amount is decided by you)

1.Wash and grate the zucchini.
2.Put the grated zucchini with salt in a colander covered with a plate, in such a way as to leave the excess water (about half an hour).
3 .. In a bowl, put the zucchini, add ricotta, egg, Parmigiano Reggiano, breadcrumbs, salt and pepper to taste. Mix all ingredients until smooth.
4. Shape the meatballs to the size you want.

Meatballs in tomato sauce

Meatballs in tomato sauce they are extremely tasty, easy to make and never refuse. If you are full of ideas and wondering what to prepare for dinner, these are delicious Meatballs in tomato sauce they are an excellent idea. I go great with pasta or mashed potatoes, this way you please everyone without much effort.

I discovered this kind of preparation later, in our family they ate meatballs with great pleasure, but only those fried in oil. I don't remember my mother preparing our meatballs in tomato sauce or any sauce in general. After I left home, I met and lived with other people. That's how I came to try different dishes, and meatballs in tomato sauce is one of them.

My husband loves meatballs prepared in this way, and thanks to him I have tried and experienced this preparation over the years. Below you will find one of the recipes that we like the most. First of all due to the fact that they are not fried in oil, they are cooked over low heat directly in the tomato sauce. Then they are extremely tasty, juicy, soft and well seasoned.

Method of preparation

Wash the chicken well in cold water and remove the skin. Cut into equal parts (thighs, hammers, back, neck) put in the oven tray (meanwhile heat the oven to 180 degrees). Make a bait of white wine and olive oil, sea salt, pepper and oregano and grease each piece of meat well! Put it in the oven for 30 minutes, from time to time take it out to check. Peel the potatoes, wash in cold water and cut into thin slices. Put water and salt, potatoes and boil in a pot! After the process, drain, keeping a little boiling water, add margarine and milk, a little sea salt and mix with the mixer in a delicious and fluffy puree!

Meanwhile, close the oven and remove the meat on a plate, the resulting sauce, straining and mixing well with the peeled tomatoes, sea salt, black pepper and basil. Put on the serving plate 2-3 pieces of meat, a large tablespoon of fluffy puree and over 2 tablespoons of sauce turn red delicious! Serve hot!

Chicken ciulama with mushrooms

Cut the breast into cubes, season and lightly fry until it changes color. Separated

Poultry liver stew

Washed liver, put it in the fridge, in a bowl with milk for 30 '. Chop the onion, garlic

Potato meatballs with lemon sauce (ovolactovegerarian)

one kilogram of potatoes, 4 eggs, 100 grams of flour, two tablespoons of fine breadcrumbs, oil, salt, pepper, and for the lemon sauce: 50 grams of butter, a tablespoon of flour, two glasses of meat soup or vegetables (or soup from a cube of soup concentrate if you have no other option), juice of half a lemon, lemon peel, oil for frying.

- Boil the potatoes in their skins, when they are ready, let them cool and peel them. Crush the potatoes well with a fork or use in the fruit. Add eggs, one at a time, salt and pepper. Mix well and add 100 grams of flour. Knead the dough. An elastic dough should result, but not very soft.
- Forms a roll with a diameter of 6-7 centimeters. Roll the breadcrumbs well, so that it penetrates the dough, forming a crust. Cut slices, one finger thick, which you fry in hot oil for a few minutes on either side.
- Place the meatballs on a plate and keep them warm while you prepare the sauce, which is done in a few minutes. Melt the butter, add the flour and leave everything together for a minute, until the flour is slightly cooked, quench with soup and mix everything so that it does not remain lumpy.
- Add salt and pepper and boil the sauce for 5 minutes. Set it aside and add the lemon juice and finely grated peel. Stir, season with salt and serve the meatballs sprinkled with lemon sauce. A royal meal!
Eva's tip: try the potato pancakes.

Potato and broccoli meatballs

Dear friends, today I will invite you to a delicious, but also healthy recipe, namely potato broccoli meatballs.

Do you want to have a really healthy diet?

Broccoli is a vegetable that must be included in your diet.

In this article you will find general information about broccoli, what it contains and what are the health benefits of this vegetable.

Broccoli or Brassica Oleracea is part of the cruciferous family, has a high nutritional and nutritional value and a content rich in carbohydrates, vitamins and mineral salts. It has a common origin with cauliflower and is spread in the same areas.

How many calories does a serving contain?

Broccoli is the king of low carb vegetables, a portion (91 g) containing only 30.9 calories.

What are the main nutrients found in broccoli and what health benefits do they bring?

The following tables show the main nutrients grouped by category. Under each table we have pointed out the benefits brought by the respective nutrients to our health.

1. Macronutrients (protein, carbohydrates, fats and fiber)

Macronutrients Quantity% DZR

Broccoli has a very low content of saturated fats and cholesterol (tends to zero), being an ideal food in weight loss diets. One serving (91 g) provides 9% of the daily fiber requirement (RDA).

Did you know that broccoli contains more vitamin C than an orange?

Broccoli is a very good source of vitamin C, vitamin K, folate, vitamin A and vitamin B6. One serving (91 g) provides the entire amount of vitamin C and vitamin K needed by the body throughout the day.

Vitamin C is an important antioxidant that helps neutralize free radicals and has an anti-inflammatory effect, contributing to the normal functioning of the immune system, ensuring the body's resistance against infections and viruses.

Vitamin K intervenes in the process of normal blood clotting, helps strengthen the bone system, prevents calcification of the arteries and the appearance of liver and prostate cancer. Vitamin K also plays a key role in the proper development of the fetus.

Folates are needed for the production and maintenance of new cells. They represent the generic term for a group of water-soluble B vitamins, which include folic acid (synthesis) and folate that are found in natural form (fruits, vegetables).

Broccoli is a good source of manganese, potassium, phosphorus, magnesium, calcium and iron.

potassium supports nerve functions.

Calcium helps keep the heart beating regularly and promotes sleep.

Iron is an essential component of hemoglobin and therefore iron is needed for normal blood formation and oxygen transport in the body.

Want more details on the macro and micronutrient content of broccoli? Find here more information about the entire nutrient content.

Due to the synergistic effect of all the nutrients presented, the consumption of broccoli:

it can stimulate DNA repair in cells and stop them from becoming cancerous

reduces the risk of a heart attack by stimulating the body's ability to fight cell damage

helps reduce heartburn and other associated diseases caused by bacterial infections.

If you want to eat foods low in carbohydrates, broccoli should be a regular presence in your diet.

Whether you focus on gaining muscle mass or losing fat, broccoli will help you a lot in achieving your goal.

With this information I present the recipe:

  • A piece of broccoli
  • 4 medium-sized potatoes
  • An egg
  • Garlic powder (or garlic to taste)
  • Salt
  • Pepper
  • Olive oil
  1. Put the broccoli to boil and the potatoes separately
  2. Leave to cool, and then crush both broccoli and potatoes with a fork in a bowl.
  3. Then add the egg, garlic powder, salt, pepper.
  4. With the help of olive oil (put a little in your palms) form the meatballs and put them on a tray with baking paper. Sprinkle them with olive oil on top (you can use the spray).

Bake for about 30 minutes. They are delicious, I invite you to prepare and taste them.
I wish you good appetite!

Soy Fasting Meatballs

Boil the soybeans in salted water for 30 minutes. Strain and let it drain, then squeeze the soybeans between the hands so that the water comes out well.

We put the squeezed soy in a bowl, we add to it the 120 gr flour, the crushed garlic (garlic you can add more or less according to everyone's taste), salt, pepper and thyme. Mix until everything is homogenous, then gradually continuing to mix, add the 50 ml of mineral water and the 50 ml of oil until everything is incorporated. We need to get a homogeneous mixture.

With your hands soaked in cold water, form the meatballs to the desired size. During this time we heat the oil (let the oil be in abundance) and when it is hot we fry the meatballs (we can test if the oil is hot by sprinkling a powder of flour, as we take between two fingers, and if the oil sizzles it means we can place and meatballs.

We will turn the fire to economical (small flame) and we will fry the meatballs until we notice that they become nicely golden until the middle. At this point we will turn them over and continue cooking them over low heat. We take them out on a piece of paper that will absorb the excess oil and we can serve them either with beaten beans (or rubbed, facaluita ...) or with ketchup, mustard, horseradish. . .

The recipe for chicken meatballs, new potatoes and assorted salad is a Romanian classic, with various & # 8220variations on the same theme & # 8221, in the sense that chicken meatballs can be replaced with any kind of steak, be it pork, beef, chicken or over or, why not, fried eggs or scrambled eggs.

The meatballs are ready & # 8220to grandma& # 8220, containing, in addition to meat, vegetables such as potatoes, onions and carrots, but also bread, milk and eggs, for a special flavor.

New potatoes & # 8211 are prepared in a pan with a little oil, spices, salt and a few cloves of garlic and have a delicious sweet taste.

For the assorted salad you can put any kind of vegetable that is on the market and that you like, but the classic ones are tomatoes, peppers, cucumbers, green onions and lettuce.

When I prepared this dish, I kept some of the chicken for a meatball soup, thus having a complete menu for lunch.

All of the above go well with a clove of garlic with lemon and parsley or a sauce of lemon, mustard and olive oil.

The preparation takes about 3 hours, but this is due to the fact that we used country chicken, which must first be boiled in a pressure cooker, because the meat comes off easily. If you use commercial chicken you can skip the chicken boiling stage and chop the meat and vegetables directly. You will save about an hour and a half of the process.

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