Traditional recipes

Meatballs with mayonnaise

Meatballs with mayonnaise

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In a bowl, mix the meat with salt, pepper, add beaten eggs, soaked and squeezed bread and the rest of the ingredients, mix well and leave in the fridge for 30 minutes.

With wet hands, form the meatballs and fry them in heated oil.

We take them out on an absorbent napkin.

In a bowl add the yolk, mustard and mix, gradually adding oil until you get the desired consistency.

Add the onion, grate it and squeeze (or we can chop it) salt to taste, meatballs and mix.

Refrigerate for a few minutes before serving.

Method of preparation

Peel the onion, cut into thin scales. In a liter of water with a pinch of salt, boil the chopped onion with the bay leaves, vinegar, pepper and delicacy for 10-15 minutes, until the onion becomes slightly half-cooked. Strain the onion through a strainer until it cools, let it drain well, remove the bay leaves and peppercorns.
From a yolk and 150 ml. of oil, make a mayonnaise to which the mustard is added and when sowing, the mayonnaise seed (sauce) thus obtained is mixed with the onion, the salt is adjusted.
The salad thus obtained is arranged on a plate and garnished with meatballs on the edge

For meatballs
½ kg minced meat mixture pork with beef
2-3 slices of bread soaked in water,
1 egg, salt, delicate garlic pepper,
Flour, oil for frying
The bread is soaked in water and round shapes are formed.
2. Put the meat in a bowl and add over it 1 egg, finely chopped garlic, salt, salt, pepper and breadcrumbs. 4. Mix very well and form meatballs from the meat. To make them easier to shape, wet your hand with water. 5. Fry in hot oil.
This salad is served as a cold appetizer.
Enjoy your meal

Alexandra's salad

Put the bacon slices on the grill, to make them a little crispy, then cut a slice into 2-3 pieces

Rice salad with surimi

- boil the rice & icircn water with salt and a little oil after boiling, & icircl cool

Falafel - Chickpea Meatballs

I never ate falafel, my curiosity tried what was right, but I was not sure of success. Now you gave me the confidence to try, but without an egg, to be fasting.
PS. To shorten the soaking time of the chickpeas you can put them with hot water.

I suffered the same with falafel, but in the end I put an egg in it! : D I don't hit my head with dry chickpeas, it's easier with canned chickpeas :)

I tried most of the recipes and to my surprise they really succeeded! I would be happy if you would publish some oriental recipes

Maria, in a normal world, we should be surprised when we do NOT get the recipes found on culinary blogs :) But, unfortunately, many recipes are written in a hurry, just to be in number (to generate as many money). In general, I avoid oriental recipes because of the exotic ingredients, but I will try to publish some more accessible to Romanians. For starters, I recommend you try an almost Romanian oriental recipe: suberek :)

Falafel without coriander is like hot and awakened beer.

Thanks for the advice, I didn't think coriander was that important. However, it is listed with the ingredients of the recipe and I even specified that it must be put in the falafel. But at least I found out now that I like hot and awakened beer, because I liked falafel even without coriander :))

I have cooked falafel many times. I recommend using dry chickpeas, soaked overnight, this will give a coarser texture. It should not be ground too much. It does not use cumin but Turkish cumin which, although it looks the same, has a completely different flavor. In English it is called cummin, and in the East it is also called "quotghira" (Urdu, Hindi, Persian) and is widely used in Indian, Arabic and Mexican cuisine.
Falafel is served with lettuce, tomatoes and necessarily a sesame paste sauce (tahini).

George, thank you for all the information you were kind enough to share with us.

With pleasure and be useful

I went in to get a little inspired, in this heat I stopped at your chickpea salad. I'm the No. 1 fan. I went in out of curiosity to see the Falafael recipe. I ate in Egypt and I was curious to see if it was done the same way. I would only mention one. Contrary to expectations, Egyptians do not eat very fast but only very spicy. I will make the recipe (on a rainy day) and instead of hot paprika I will only put coriander. For Egyptians coriander (powder, not fresh) is like dill for you :).
Thank you very much for the fried rhubarb, it's on Saturday's menu!

Years, thank you for the information. I didn't know that the Egyptians like coriander so much :) I think they would be a little surprised to hear that I'm not at all attracted to powdered dill :))

Ever since I discovered falafel, when someone else eats shaorma next to me, I can "fight" with this vegetarian dish. :) And it's really delicious!
I would really like to try this weekend, I think it's a good food to take to work and eat at lunch.

I forgot to ask: why put baking soda? What is his role?
My question may seem silly, but I'm new to cooking, and my family doesn't use baking soda in their meals.

Don't worry, your question doesn't seem silly at all - I asked it too when I saw someone put baking soda in the water in which the beans were boiling :) It is put to soften the chickpeas.

Thanks a lot for the answer. But if I use canned chickpeas, which is already soaked, do I still have to put baking soda? I put canned chickpeas directly in the composition, right?

No problem. Yes, canned chickpeas must be put directly in the composition, just like in the recipe images. Even so, you still have to put baking soda in the falafel, but you can give it up in case you can't stand the taste.

I admit I cheated! Don't throw tomatoes at me :). I found out that I can buy falafel composition from oriental shops. I thought that they know best how to prepare falafel and they also have those spices without which the taste of the meatballs will not be the same. There are plenty of shops in the Obor area, and the price is very ok. I paid 9 lei for 500 grams. I also bought sesame seeds as the seller told me, but I didn't add salt, and here I was wrong because. we only know what salt is like in food.
But the composition had such a good aroma.

Without tomatoes, we better throw with chickpeas: P And as the recognized mistake is half forgiven, we will boil the chickpeas before, so that it is not too hard :)))
In his haste to tip you with sesame, the seller just forgot to warn you about the salt that was missing from the falafel :) I think the poor boy got excited.

2. Practical tips for making homemade mayonnaise

Although it is a simple preparation, you have to follow a few steps that will help you get a tasty and creamy mayonnaise sauce:

  • Follow the order in which you add the main ingredients - first add the yolks, then the mustard and oil.
  • Add lemon juice at the beginning (over the yolks) - helps to mix the yolks with the other ingredients and prevents cutting the mayonnaise.
  • Gradually add the oil - At first it is good to add a small amount of oil until you notice that the sauce starts to thicken. Once the sauce starts to thicken, you can pour the rest of the oil.
  • Gradually add salt and taste the sauce along the way, so as to make sure it is not too salty. Mayonnaise sauce can become salty fairly quickly.
  • Use only freshly squeezed lemon juice - The lemon juice you buy can give a strange flavor to mayonnaise.
  • If you use boiled egg yolk, you have to mix as well as possible at the beginning, so that it does not remain lumpy.
  • If your mayonnaise is cut, you can add another teaspoon of mustard and then mix quickly until the mayonnaise begins to recover and bind.

Delicious recipes for crab meatballs

As mentioned above, this dish is characteristic of the Chesapeake Bay area in the North American states of Maryland and Virginia. Usually, is made of blue crab meat, which is typical of the area. However, you can also use other species of crab.

In fact, it's almost a crab meat "burger," which is why people usually serve it. in a bun with ketchup or tartar sauce. However, there are many different forms of presentation, depending on the style of the restaurant.

Do you know the nutritional properties of crab and its health benefits?

Properties of crab meat

Crab is rich in minerals such as iodine, magnesium and selenium. Crab consumption can help improve the functioning of the nervous, muscular and immune systems. Also, Crab meat is a source of fatty acids and healthy vitamins, such as vitamins E and B3.

Crab meat contains only 90 calories per 100 grams, which means it is perfect for healthy diets.

Here are some other benefits of eating crab meat:

  • More than 70% of crab is water, which means that this food contributes to hydration.
  • He is low in fat.
  • Contains natural antioxidants.

However, crab is rich in sodium, so experts do not recommend it to people with cardiovascular problems. In fact, for this reason, experts recommend consumption in moderation.

Meatballs with Mayonnaise

Prepare the composition for the meatballs: the chopped cup is mixed with the chopped parsley, eggs, the delicate salt and pepper.
From this composition are modeled small round meatballs the size of a large olive.
Fry in oil.

Onion preparation:
In a vessel, approx. 2l of water, bring to a boil with 50ml of vinegar (to be sour), a little salt, peppercorns, bay leaves and thyme.

During this time, clean the onion and cut the fish as thin as possible. When the water has started to boil, add the onion and leave for 3-4 minutes. (Onions should not boil for a long time, just soaked).
Strain and leave to cool.

After everything is ready, on a plate of appetizers, place a row of meatballs, a thin layer of mayonnaise, a row of onions, a row of pickled cucumbers cut into rounds, continue with a layer of meatballs and so on until finish the ingredients.

Top with olives.
This appetizer is served cold.
I will add a photo soon. . .

The already prepared fish is finely chopped, with a knife, as well as the peeled onion and garlic, but also the green parsley and green dill. Then mix all these ingredients in a bowl, add 1-2 eggs, 1-2 tablespoons of milk and flour to get consistency and to be able to shape into meatball shapes.

The resulting composition is seasoned with salt and pepper, then the meatballs that are passed through the breadcrumbs are shaped and browned in an oil bath, turning them from one side to the other, until they turn golden.

The fish meatballs are browned quickly in the hot oil, over a higher heat, in order to prevent the oil from entering the composition and mixing it. Remove on absorbent paper towels and leave to warm and drain.

Meanwhile, prepare a mayonnaise according to the classic recipe, if we haven't prepared it before, and add a clove of crushed garlic, 1-2 tablespoons of mustard and a little spicy sauce to taste.

The fish meatballs are passed through the spicy mayonnaise sauce during serving, which is noble and harmoniously adding taste. They can also be served with a green salad, for extra freshness.

For more details on how to prepare fish meatball recipe with mayonnaise sauce, cooked by Chef Nicolai Tand at Neatza with Răzvan and Dani, but also in order not to lose the flavor of the funny moments during the show, access the video above!

Two recipes for marinated meatballs

I promised to give you the recipes for the marinated meatballs from my meeting with my Grandmothers on Sunday. Let me keep my word.

600 g pork, 300 g beef, 1 large potato, 2 eggs, salt, pepper. The potato given through the meat mincer, the minced meat and also, mix with the eggs and season with salt and pepper. Form the meatballs, flatten them and fry them in oil, turning them from side to side until golden brown. Sauce: 300 grams of tomato paste, 30 ml of vinegar, 50-60 ml of white or red wine, semi-dry, a bay leaf, salt, pepper, a julienned onion. Bottle the onion in a little oil, add the tomato paste stretched with a little water, wine and vinegar, bay leaf, salt and pepper. Put the meatballs in the saucepan with the sauce and let them boil for a quarter of an hour.

600 g pork, 300 g beef, 10 g garlic, 10 g fine salt, a little pepper. Knead the meat well with salt, this will lead to the binding of the meatballs without the need for an egg, breadcrumbs or bread crumbs. Add the finely crushed garlic and knead a little more. Form round meatballs and leave them to cool for half an hour. Fry them in a non-stick pan with a few drops of oil. It is important to brown on the outside, to get taste and color. Sauce: in the fat left by the meatballs, heat a cinnamon stick, a bay leaf, half a teaspoon of cumin seeds, 6-8 beans, 10 black peppercorns. After heating, pour a liter of mashed tomatoes over them. Bring to the boil and place the meatballs in the sauce. Let them simmer for 20 minutes. If you want to make a parsley puree, as I did, put half a kilo of parsley in boiling salted water and a cup of sweet cream. Boil half a vanilla bean together with the parsnip. After the parsnip has boiled, pass it through a fine sieve, adding a little of the water in which it boiled. Match the taste with salt. Both today. To be healthy.

Baked meatball recipe with tomato and basil sauce


  • 500 grams of minced chicken or turkey,
  • 3 chopped green onions,
  • 1 clove or a clove of garlic,
  • 2 eggs,
  • 1 tablespoon breadcrumbs,
  • a bunch of parsley, dill or both,
  • salt to taste. For sauce:
  • 4-5 large, fleshy, well-ripened tomatoes
  • 2-3 cloves of garlic or a few cloves of green garlic,
  • olive oil or a teaspoon of butter,
  • salt,
  • basil- preferably fresh

Method of preparation:

Mix the meat with the onion, garlic and chopped greens, with the eggs, breadcrumbs and salt. Then we shape them in a slightly damp hand and that's it. Put in the hot oven in a tray lined with baking paper.

During this time, the sauce is made. Put the oil or butter (or both) in a pan with a little water and then the garlic. Let it simmer for about two minutes, then put the tomatoes and let it simmer for a maximum of 10 minutes.

When the meatballs are ready, put them in a clay pot (or in any baking dish), add the sauce over them and leave them in the oven for about 10 minutes.

After removing, add a little fresh basil. They can be served with rice, puree or pasta. According to everyone's taste and desire. Good appetite!

Method of preparation

Peel a squash, grate it and squeeze the juice. All mix with the minced meat and add the crushed garlic, finely chopped greens, egg, spices, salt, pepper and mix well. Best by hand. If it is too soft, add a little breadcrumbs.

Make round meatballs that are baked in a lot of hot oil, which are taken out on a napkin to absorb the excess oil.

Cut the onion into small pieces and soak for 30 minutes in vinegar and 2-3 tablespoons of water. Then squeeze and mix with mayonnaise.

The mayonnaise together with the onion is spread on a plate and the meatballs are placed on top.

Video: Vegan Σουηδικά Κεφτεδάκια με Άσπρη Σως - Vegan Swedish Meatballs - Βίγκαν Συνταγές. Beets me (July 2022).


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