Every kid knows that Carlson's favorite food, after jam and sweets, of course - is meatballs. There were meatballs from turkey or from other minced meat - the story is silent about that. But the fact that such meat balls are useful not only to "the man in the prime of life", but also to small children, you will tell any mom. And today we will learn how to cook them.
Turkey's meatballs in the oven
Ingredients:
- turkey fillet - 1 kg;
- pulp pulp - 1 kg;
- onion - 2 pieces;
- garlic - 2 cloves;
- Parmesan cheese - 100 g;
- bread crumbs - 4 tbsp. spoons;
- thyme (dry) - 1 teaspoon;
- parsley, dill - 1 bunch;
- salt - 1 tbsp. a spoon;
- black pepper powder - to taste.
Preparation
The turkey fillet (without skin) is twisted in a meat grinder. Add to the stuffing finely chopped onions and greens, grated pumpkin on a large grater. Season with salt and spices. In the received weight we enter finely grated cheese and bread crumbs . Carefully, for at least 5 minutes, mix the stuffing, cover it with food film and send it to the refrigerator for an hour.
In order to avoid sticking to mincemeat when stamping, periodically moisten your hands in cold water. Take a serving of minced meat the size of a small egg, beat it well and roll it into a ball. We lay the meatballs on a baking sheet, greased with vegetable oil, and send it to a preheated oven to 210 degrees. After about 10 minutes, we reduce the temperature to 180, and in this mode we bake meatballs from turkey about half an hour. We serve ruddy "koloboks", watering our own juice, which was isolated on the baking tray during cooking.
Meatballs from turkey mince in multivark
Ingredients:
- turkey mince - 700 g;
- sour cream - 1 item;
- egg - 1 piece;
- lentils (green) - 1 multilevel;
- cheese (solid) - 30 g;
- garlic - 4 teeth;
- coriander (ground) - 1/2 tsp;
- salt, pepper black ground - to taste.
Preparation
If mincemeat is purchased, it is better to once again pass it through the meat grinder. Add to it an egg, half finely chopped garlic and coriander. Solim, pepper. Lentils are washed and mixed with minced meat. We sculpt the meatballs, lay their multivark and fill them with a mixture of sour cream and the remaining garlic. Each teatelku top sprinkled with finely grated cheese. Turn on the "Quenching" mode for an hour and a half, depending on what kind of lentil you like - harder or softer. Taking as a basis this recipe, but already without sour cream filling, with the help of a multivariate it is possible to cook meatballs for a couple of turkeys.
Turkey meatballs with rice in mushroom sauce
Ingredients:
For meatballs:
- turkey mince - 600 g;
- onion - 1 piece;
- rice - 1/3 of a century;
- dill - 1 bundle;
- salt, pepper black ground - to taste.
For sauce:
- champignons (fresh) - 400 g;
- onions - 1/2 pieces;
- broth chicken - 1 item;
- Butter - 3 tbsp. spoons;
- sour cream - 4 tbsp. spoons;
- flour - 1 tbsp. a spoon;
- white dry wine - 1/4;
- salt, pepper black ground - to taste.
Preparation
Rice boil in salt water until half cooked. Mix it with minced meat, add finely chopped onion and dill. Solim, pepper and hide in the refrigerator. Meanwhile we'll make sauce.
Melt in a large deep frying pan butter and fry until golden diced onion. Add to it crumbled with thin plates mushrooms, and stew, stirring, on a small fire for about 5 minutes. Add to the frying pan and lightly pass the flour. When the roast thickens, pour in it sour cream, wine and broth. Bring the mushroom sauce to a boil, and then remove it from the fire.
We get minced meat from the refrigerator, we make small meatballs and put them into a skillet with sauce. Stew under the lid for 20 minutes, until cooked.