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Meatballs with sauce and mashed potatoes

Meatballs with sauce and mashed potatoes

Meatballs:


Mix the meat with the egg, the bread soaked in water,finely chopped onion, garlic given through the press, salt and pepper! With our hands greased with oil, we form meatballs that we put in white flour and fry them in hot oil. After we fry them, we take them out on an absorbent paper towel!

Mashed potatoes:


Peel a squash, grate it and wash it. When they are boiled (they are boiled when the fork enters them), grind them and add the butter, the delicacy and mix.

Sauce:

Boil water, tomato paste, crushed garlic, salt and pepper, mix well and let it boil until it thickens a little.


Meatballs in white sauce with mashed potatoes The Post / Vegan

This recipe has reached the top of my favorites! It's just WONDERFUL and yes, I'm not modest at all when it comes to successful recipes! The meatballs turned out great! They have a taste very close to that of meatballs and even the texture is suitable, thanks to the textured soybean granules.

The preparation of the complete recipe takes about an hour, but it is well worth the time spent in the kitchen! You can also double or even triple the amount of vegetable meatballs and freeze them for another day. Thus, the next time you want to prepare this recipe, you reduce your cooking time by half!

Soy texture is great as a meat substitute for vegans, but it is very important that it is not genetically modified and does not contain added salt or sodium monoglutamate. It is also very rich in protein! One hundred grams of textured soy contains 50g of pure protein!

The white sauce is also very easy to make. It has a milky texture and does not contain dairy at all! The taste like parmesan is given by inactive yeast flakes and raw cashews. Unfortunately, you will not be able to prepare the sauce in large quantities. It is good only warm, once cooled it thickens a bit.

Now, a few words about the mashed potatoes. I have some tips and tricks to make the fluffiest vegan mashed potatoes! Recently, I gave up dairy completely, because I found out that it causes my allergy, so goodbye butter in mashed potatoes & hellip :( I couldn't even conceive mashed potatoes without butter, but I came up with a great idea to add a little mayonnaise vegan and the result was above expectations! The puree turned out DELICIOUS even without butter! Also, don't bother with potato presses & hellip use the hand mixer! The puree is ready in less than 5 minutes!

And not to lengthen it much, here is the recipe for meatballs in white sauce with mashed potatoes. You can also see it in the video below. I hope you enjoy!


Ingredients

Step 1

Meatballs with yogurt sauce and mashed potatoes

The minced meat, onion, dill, salt, pepper, thyme and garlic are put through the mincer, and the obtained paste is mixed until homogenous, and it will be shaped into meatballs.

Place the meatballs obtained in the pan and place in the oven heated to 180 degrees C for 20-25 minutes.

While the meatballs are baking, you can prepare the sauce as follows: wash the cucumbers, cut them in half lengthwise, remove the seeds with a teaspoon and then either cut them very finely from the knife or put them on a large grater. . Then mix all the ingredients and match the taste of salt and pepper.

For the puree garnish, clean the potatoes, boil them in water with a little salt, drain the water and mix well with the melted butter and cream and, if necessary, add a little salt. After obtaining the puree, mix for half a minute with a hand mixer, to obtain a fine consistency.

The meatballs are served with puree and sauce, with a quality wine! Enjoy your meal!


Spicy meatballs in sauce, under the lid of mashed potatoes

Usually when I make meatballs, I make a lot and eat hot with mustard, then for the ones that remain I make a sauce, but this time I made it like a pudding, with mashed potatoes. They are very good!

  • For meatballs:
  • 1 Kg minced meat mixture: pork + beef + chicken
  • 2 onions
  • 6 cloves garlic
  • 1 carrot
  • 4 potatoes
  • 2 eggs
  • salt
  • pepper
  • thyme
  • frying oil
  • For the sauce:
  • 1 jar zacusca (400 gr)
  • 3 tablespoons wasted juice
  • 1 teaspoon sugar
  • For puree:
  • 1 Kg of potatoes
  • 30 gr butter
  • 150 ml of milk
  • the water
  • salt
  • chopped basil
  • 4 cloves of garlic
  • 150 gr smoked Delaco cheese

[/ ingredients]
[preparation title = & # 8221Preparation & # 8221]

First we prepare the meatballs.

We clean the vegetables and wash them, then we pass the onion and the garlic through the mincer or robot and we mix them with the minced meat.

We pass through the mincer and the potatoes with the carrot, we squeeze them well by the juice they leave and we mix them with the minced meat.

Add salt, pepper, thyme and two whole eggs and mix.

Form round and small meatballs and fry them in hot oil on all sides, then take them out in a sieve or absorbent towels to remove the oil.

Meanwhile, we prepare the puree.

We clean the potatoes, wash them and boil them in salted water.

When they start to crumble, drain them and pass them together with the cleaned and pressed garlic, the chopped basil. Add the butter and dilute with hot milk.


For the sauce, mix the zacusca with the tomato juice and sugar.

In a heat-resistant form, place the meatballs, then add the sauce and cover with the mashed potatoes.

Bake for 15 minutes at 180 degrees, then remove and grate the cheese on top, then put back in the oven for 5 minutes.


Marinated meatballs with mashed potatoes

Meatball ingredients:
Minced pork / beef 500 g
Onion (small) 1 pc
Garlic 4 puppies
Eggs 1 pc
Slice of bread
Salt 1/2 teaspoon
Pepper 1/2 teaspoon
Dried thyme 1/2 teaspoon
Paprika 1 teaspoon
Fresh parsley 1 bunch
Frying oil

Tomato sauce ingredients:
Tomato broth 500 ml
Basil 1/2 teaspoon
Thyme 1/2 teaspoon
Red onion (large) 1 pc
Salt and ground pepper 1/2 teaspoon
Garlic 2 puppies
Water 150 ml

Puree ingredient:
Potatoes 1 Kg
Grease butter 150 g
Milk 150 g
Salt 1 teaspoon

In a bowl, mix the meatball ingredients.

Grease your hands with oil and form about 22 small round meatballs.

Fry the meatballs in sunflower oil. Let cook on each side over medium heat until nicely browned.

Remove the meatballs on a plate and set aside.
In a large skillet, fry the finely chopped onion and garlic in a little vegetable oil. Add a little salt. After the onion has hardened, add the broth, water and dried basil.

Mix well until the sauce is smooth.
Then add the meatballs to the sauce. Add thyme and green basil. Put the lid on and simmer for about 10-15 minutes.

For puree, boil the diced potatoes for about 30-35 minutes. Remove the potatoes in a bowl and mash with a potato grinder (do not use the mixer). Then add the cold butter, hot milk and salt. Pass again until everything is smooth.

Serve the hot marinated meatballs with mashed potatoes. Eat in moderation!