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Pork and beef meatballs

Pork and beef meatballs

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We really like meatballs, meatballs are a must on holidays.

  • minced meat mixture
  • eggs
  • garlic
  • salt
  • pepper
  • frying oil

Servings: 4

Preparation time: less than 30 minutes

RECIPE PREPARATION Pork and beef meatballs:

In a bowl put the minced meat, crushed garlic, eggs, salt and pepper.

Mix the composition well and form the meatballs.

In a frying pan, heat the oil and fry the meatballs.

Remove on an absorbent napkin.

Good appetite !!!

Tips sites


you can give the sesame seeds meatballs before frying, they will be very tasty

Stuffed meatballs

Stuffed meatballs
are a variant of meat roll, but individually. These meatballs it is prepared quickly and the baking time is not as long as in a classic roll. Stuffed meatballs they can be served hot with a garnish of mashed potatoes or cold with a spicy tomato sauce seasoned with a little basil. Stuffed meatballs go presented and that appetizers if you want. These Stuffed meatballs we recommend you try them by Saints Peter and Paul, and with them Crama Oprisor will recommend a special wine from the range Dome Sanctis, with a more than suggestive name: " Saints Peter and Paul ” ."The wine is a blend, made from the combination of Cabernet Sauvignon and Merlot red varieties, which starts on the nose with sober notes, which announces a heavy, serious wine, which then opens quickly and discreetly towards slightly fruity notes. Its taste includes notes of red fruits, jams and jams, being dressed as if in a tender softness of cocoa and fine, balanced tannins. "The wine is part of the" Cupola Sanctis "range, along with other signature wines, released on the market in limited series, each bottle having an impeccable presentation, perfect to be offered as a gift on special occasions.

Ingredients Stuffed Meatballs :

700 gr minced pork or chicken
3 eggs
2 teaspoons paprika
1 teaspoon hot paprika (it is optional instead we can use paprika)
4 cloves garlic
2 slices of bread
salt, pepper to taste
2 tablespoons chopped green parsley

Stuffing Stuffed Meatballs :
5 hard boiled eggs

Preparation of Stuffed Meatballs :
Add to the minced meat 3 eggs, 2 teaspoons paprika, 1 teaspoon hot paprika (if we do not want to use hot paprika we will replace it with the same amount of paprika), 3 cloves crushed garlic, salt pepper to taste and finely chopped parsley. Put the slices of bread in cold water until soft. We squeeze them and add them to the meat composition. Stir until the composition is homogeneous. Boil 5 eggs. After they have boiled, clean them and cut them in half. From the composition of the meatballs we put in the palm, we thin it a little by pressing with the other palm (we don't thin it very hard) on top we put half an egg and then we will cover it with a composition of meatballs so that the egg is well covered. Stuffed meatballs place them in a tray, or heat-resistant form and put them in the preheated oven where they will be left to bake until they are nicely browned.

Pork Liver Meatballs

Chop the liver in the robot together with the onion, the peeled and diced potatoes, the slice of bread (without soaking it in water because the liver is quite liquid after chopping it). Add egg, salt, pepper, chopped mint and tablespoons (with tip) of breadcrumbs. They will strengthen a little the composition which is very soft and flowing.

Whoever wants can beat the egg white and then incorporate it into the chopped liver and the rest of the ingredients.

Pour the oil of about 1 cm into the heated pan very well and let it heat up on it, then with a spoon pour (exactly as it is done for pumpkin or potato meatballs) the composition in hot oil. Fry over medium heat over high heat.

When you think the color has changed on the edge of the meatballs, pass a (stainless steel) palette under the meatball, you will feel if it is clogged and if it is time to turn it on the other side. Fry very little on the other side and take them out on a plate with special paper to absorb excess fat.
Do not fry them too much, they harden when they cool down. In addition, lovers of liver recipes know that an overcooked liver becomes very strong. And especially I know that the fried liver must be a little pink in the middle, that's exactly how our meatballs remain.

Serve hot or cold. They are very good with an assorted lettuce, a mashed potato or natural potatoes, but like any dish made from liver, they also go with peas (even peas) or a puree of apples and carrots.

They do not have the strong taste of pork liver due to the addition of potatoes.

Recipe of the day: Meatballs with pork and beef

Meatballs with pork and beef from: onion, salt, garlic, red pepper flakes, pepper, beef, pork, veal, eggs, parmesan, parsley, breadcrumbs, water, tomato sauce, spaghetti.

Meatballs with pork and beef


  • 1/2 onion, chopped
  • 1 tablespoon salt
  • 4 cloves garlic, cubes
  • 1/2 teaspoon red pepper flakes
  • Freshly ground pepper to taste
  • 1 kg of minced beef
  • 1/2 kg of pork, minced
  • 1/2 kg of veal, minced
  • 2 eggs
  • 2 cups grated Parmesan cheese
  • 1/2 cup chopped parsley leaves
  • 2 cups breadcrumbs
  • 1 cup of water
  • tomato and spaghetti sauce, to serve

Method of preparation:

Cook onions in olive oil over medium heat. Season the onion with salt and cook for a few minutes. Add the garlic and cook for a few more minutes. Turn off the heat and let the onion cool.

In a large bowl, combine the meat, eggs, parmesan, parsley and breadcrumbs. Mix with your hands until smooth. Add the onion and garlic mixture and mix. Incorporate water and mix.

Preheat the oven to 160C. Form the meatballs. In a frying pan, heat olive oil and fry the meatballs on all sides. Then place on a baking sheet in a pan and bake for 15 minutes. Then add to the pan with hot sauce and serve with sauce and spaghetti.

Recipe of the day: Meatballs with pork and beef

Meatballs with pork and beef from: beef, pork, egg, breadcrumbs, garlic, milk, onion, dill, pepper, salt, flour, oil, water.


  • 1/2 kg of minced beef
  • 1/2 kg of minced pork
  • 1 or
  • 1 cup breadcrumbs
  • 1 clove of garlic
  • 1/2 cup milk
  • 1 chopped onion
  • 1/4 teaspoon chopped dill
  • 1/4 teaspoon pepper
  • salt
  • 1/2 cup flour
  • 2 tablespoons oil
  • 1/2 cup water

Method of preparation:

In a large bowl, combine the breadcrumbs with milk, let stand 5 minutes.
Add meat, egg, garlic, onion, dill and pepper. Season with salt to taste and mix well with your hands.

In a large skillet, heat the oil over medium-high heat.
Form the meatballs and roll in flour.

Fry for about 4 minutes on each side.
Add water, reduce heat, cover and cook for another 15-20 minutes.
Serve hot with garnish, as desired.

Search words "pork meatballs"

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It is one of the most famous Vietnamese dishes, being the pride of Hanoi cuisine. It is served with "nuoc cham" sauce, the most popular sauce in Vietnam, used with virtually any dish. Good

Today I propose something with fewer calories, a salad for any season and all pockets, a pleasant company for more meat dishes or even cheese.

The winter holidays are perhaps the most fragrant of all the holidays. The smell of sausages, steak, mulled wine and cakes is one that we fully enjoy. is the place where you will go

Meatballs are among the most versatile dishes, they can be served plain but also with pasta, stews, even in sandwiches. Quick to prepare, they are the choice of many of us when we do not have much time

Preparation Pork and beef meatballs in the oven

I turned on the oven at 190C and put baking paper in the large oven tray.

I put all the ingredients in the robot bowl and mixed them well with the kneading hook. Of course, this procedure can be done successfully and manually.

From the resulting composition I modeled the meatballs and placed them next to each other, with a small distance between them, in the prepared tray.

* I got 36 meatballs, each with the (approximate) size of a walnut.

I baked the meatballs for 30 minutes. I didn't return them. As I put them in the oven, so I took them out at the end.

Pork and beef meatballs

  • 250 g pork
  • 250 g beef
  • 1 slice of bagel type bread
  • 1 small potato
  • 1 onion
  • 1 or
  • 2 cloves garlic
  • dill or parsley
  • salt
  • pepper
  • 4 tablespoons flour for rolling meatballs
  • frying oil

Finely chopped onion, cook in oil. The meat, bread soaked in water, potatoes, onions and garlic are passed through the mincer. Add the chopped greens, egg, season with salt and pepper and mix the meat paste until smooth.

Meat balls are formed which we flatten a little (hands should be slightly moistened). Pass through flour and place on a plate, after the oil has heated the meatballs are fried at a medium temperature.

Pork and Beef Tochitura

Tochitura of pork and beef is one of our favorite foods.

The dishes with sauce always remind me of my mother's childhood and excellent cuisine. Pork and beef stew was one of the recipes that warmed us in the gloomy and cold winter days. And because I'm still in Romania, I had a terrible craving for a delicious tochitura. I served it with a hot polenta and a garnish of mushrooms and cherry tomatoes.

Ingredient & # 8211 Pork and beef stew

  • 500 g lean pork
  • 500 g beef
  • 1 large onion
  • 5-6 cloves garlic
  • 3 tablespoons olive oil
  • 1/2 cup tomato juice
  • 1-2 cups of water
  • 1 glass of good quality semi-dry white wine
  • 3 tablespoons flour
  • salt
  • peppercorns
  • ground pepper

Garnish ingredient

  • 300 g mushroom mushrooms
  • 5-6 cherry tomatoes
  • 2 cloves of unclean garlic
  • 1 dried hot pepper
  • 2 tablespoons olive oil
  • 1/2 cup white wine half dry
  • 2 teaspoons light soy sauce
  • freshly ground pepper

Method of preparation

  • Cut the meat into suitable pieces and then roll them in flour.
  • Add the oil in a large saucepan and when hot, add the well-shaken pieces of meat of excess flour.

  • We harden them until they change color, about 2-3 minutes, then we take them out of the pan, we put them in a deep plate that we cover with a lid.
  • Put the julienned onion and finely chopped garlic in the pan. Cook for 1 minute, then add the meat and mix well.
  • Add the white wine and after the alcohol has evaporated, add the tomato juice mixed with 1 cup of water, peppercorns, ground pepper, chopped parsley and a pinch of salt (do not add too much salt from the beginning because the sauce decreases and the food may become too salty).

  • Cover the pan with a lid and let the tochitura simmer for about 2 hours.
  • If the sauce drops too much and the meat is not completely penetrated, add warm water.
  • After the meat is completely cooked, adjust the salt topping.

How to prepare the garnish

  • Heat the olive oil in a non-stick pan and add the uncooked garlic and finely chopped hot pepper. Heat them for 1 minute, then add the mushrooms and whole tomatoes. Mix well, add the soy sauce and cook for about 2-3 minutes.
  • Add white wine and pepper. Stir the mushrooms over medium heat until the alcohol has completely evaporated.
  • Mushrooms and tomatoes should not be soft, but slightly crunchy.
  • Serve tpork and beef ochitura along with hot polenta and garnish of mushrooms and cherry tomatoes.

And because such a delicious meal cannot be served without a glass of red wine, I propose a special wine, Vinarte Prince Matei Merlot 2008.

Prince Matei wine is a clear, ruby-red wine, bright, with reddish-purple reflections and the smell of berries (blackberries, currants, strawberries), complex aromas of black pepper, chocolate, coffee and vanilla.

In terms of taste, it is a dry, intense, full-bodied wine, well-balanced texture of sweet tannins, delicate astringency and long aftertaste.

The optimum consumption temperature is 18 ° C. It can be served with red meat dishes, noble game with complex sauces, traditional Romanian menus based on meat or with matured cheeses.

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Video: Ελληνικό σουβλάκι παραδοσιακό. Grill philosophy (July 2022).


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