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Meatballs in flavored sauce

Meatballs in flavored sauce

So, I made the meatballs and boiled them separately in half in salted water.

In the meantime, I prepared the sauce: I heated the oil and hardened the finely chopped onion, then I added the sliced ​​peppers in longer slices, I cut the tomatoes, then the small cubes and I put them as well. I also put the finely chopped garlic, I left it for a few minutes, then I added the broth and I put about a cup of water. I added salt, oregano, basil and thyme and transferred the meatballs. I left it until it boiled well, then I added pepper and from the starch I made a mayonnaise to bind the sauce.

I forgot to specify that I also put a spoonful of sour cream ... because I still had it through the bottom of the box ... it turned out good and fragrant ...

When I served it, I put green parsley on top ... I don't know about you, but I love parsley and its green color in the food ...


The most delicious Swedish meatballs in a creamy sauce flavored with dill. Traditional Swedish food is amazing! During a visit to Sweden I ate these meatballs and was amazed. I asked for the recipe and today I want to share it with you!

  • ½ cup of soft breadcrumbs (you can put a few slices of toast in a blender)
  • 1 medium onion, finely chopped
  • 1 beaten egg
  • 2 tablespoons greasy liquid cream (for whipped cream)
  • ½ teaspoon salt
  • 1 teaspoon ground juniper
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon sour cream
  • 1/8 teaspoon ground cardamom
  • 340 grams minced beef (90% lean)
  • 220 grams of minced pork
  • 2 tablespoons butter
  • 2 tablespoons universal flour
  • 1 cup beef soup
  • ½ cooking cream (fat)
  • ¼ teaspoon chopped dill
  • ¼ cup freshly chopped parsley (optional)
  1. In a large bowl, combine the first 8 ingredients. Mix the beef and pork well with the rest of the ingredients. Form small round meatballs. Then place them on a pan greased with oil. Bake the meatballs at 200 ° C for about 11-12 minutes.
  2. Meanwhile, melt the butter in a large saucepan. Then mix the flour until it is even, then gradually add the beef soup. Bring to the boil and stir continuously for 1-2 minutes or until thickened. Add sour cream and dill. Boil for another 1 minute.
  3. Place the meatballs on a plate and pour the sauce on top. Garnish with parsley if desired.

Hi, I'm Adnana Alexe! I like to make delicious vegan dishes and create delicious vegan versions. I like that nature has the power to heal and that, when used correctly, the elements of the Earth can help and benefit our body. Whether it is essential oils, herbs or common spices found in our kitchen, organic and harvested ingredients, they can work wonders for our body.


  • A Coptic avocado
  • 30 g kale leaves
  • 30 g parsley
  • 30 g baby spinach
  • 10 g coriander
  • 3 cloves of garlic
  • 150 ml vegetable milk
  • 2 teaspoons inactive yeast
  • A teaspoon of dried oregano
  • The juice of half a lemon
  • Salt and pepper to taste

For starters, wash all the greens and let them drain for half an hour in a sieve. Meanwhile, put a pot of pasta water on the stove, clean the garlic, remove the avocado core and squeeze the juice of a lemon.

When the water boils, put the pasta in the pot, then add the kale leaves. Leave them in boiling water for 2-3 minutes, then transfer them to a blender jar. Over them, add all the other ingredients and mix until you get a homogeneous mix. Heat a pan, add a teaspoon of olive oil, then the freshly mixed green sauce. Allow to warm, stirring constantly.

When the pasta is cooked, add them to the pan and keep everything on low heat for a few minutes. Serve the pasta hot, with a little freshly grated Parmesan cheese on top!


Breaded pumpkin sticks with light & very tasty & # 8211 flavored sauce!

Stop avoiding pumpkins when shopping. These vegetables can be the stars of your meal! Low in calories, with a wonderful taste and extremely versatile, zucchini can be easily turned into soups and muffins, can be stuffed, mixed with pasta or sliced ​​and used as a topping on focaccia. We present you a very simple recipe & # 8211 pumpkin bread with cream sauce. The appetizer is prepared very simply and in record time. You will get a light and extremely appetizing dish.

INGREDIENTS

INGREDIENTS FOR SAUCE

& # 8211 0.5 teaspoon mustard paste

METHOD OF PREPARATION

1. Wash the zucchini and peel them. Cut off the heads. Cut the medium-sized stick zucchini.

2. Place the zucchini in a bowl and season with salt and ground pepper to taste. Stir.

3. Beat the eggs in a small bowl, then add the flour and mix. Season with salt and pepper mixture. You will get the bread dough.

4. Pour the breadcrumbs into a separate bowl.

5. Pass the zucchini through the breadcrumbs, then through the breadcrumbs. Fry the zucchini in a hot pan with vegetable oil, on both sides, over medium heat, until nicely browned.

6. Arrange the crispy sticks on a plate.

7. Prepare the sauce: mix the cream with the mustard and a clove of crushed garlic in a bowl. Season with salt and mix.

8. Wash the greens and chop finely. Add the chopped greens to the spicy sauce and mix.


Horseradish sauce for meatballs

This horseradish sauce for meatballs is one of the best I've eaten. It is also very easy to do. And, of course, it goes great with other types of meat. Or with vegetable dishes. I give you the original version, because that's how I've known it since childhood. It's a recipe from my mother's notebook. In her notebook it is called Sos tanti Lucri, being a recipe received by my mother from a lady who bore this name. Her mother met her on a vacation in Vatra Dornei. In fact, I knew her too, because I was on that vacation too. I don't know how old I was, but I think I was a teenager. We stayed at this daddy Lucri's and she cooked for us every day. One of the appetizers we liked the most was this one, horseradish meatballs. I had never eaten such a sauce before.

Because this sauce goes well with other dishes, not just meatballs, I now give you his recipe. What you will accompany him with is your choice. I'm just telling you that it's a great alternative to the simple meatballs that we Romanians put on any plate of appetizers on a holiday. You will surely surprise your diners with a new, very delicious combination.

Details about quantities

From the quantities I give below, about a cup of sauce comes out, about 200 fat. The original recipe has four eggs, but for the pictures for the recipe, the sauce from two eggs was enough for me. So you can double or even triple (although I'd say it's a lot & # 8211 that only if you have a lot of people to eat with this appetizer) the quantities. horseradish is the star of this sauce. And you can add more if you like.

The consistency of horseradish sauce for meatballs

The base of this sauce is an omelet, but a slightly different one. Aunt Lucri and then my mother also gave a thicker consistency to the sauce. They chopped the omelet with a fork. I like a fine sauce. That's why I put everything in the blender / food processor. I like it to have a fine and slightly fluffy consistency. So to the original recipe, I also added sour cream from my cooking. You can choose the consistency you like best. If you prefer to feel the small pieces of omelet, then use the fork to grind.

The taste of horseradish sauce for meatballs

The taste is a balanced combination of salty, sweet, sour and slightly hot. Or faster. It depends a lot on how fast the horseradish is.

Ingredients horseradish sauce for meatballs

  • 2 eggs
  • a tablespoon of vinegar
  • 1 tablespoon grated sugar
  • a good tablespoon of grated horseradish
  • 100 gr of mayonnaise
  • a teaspoon of mustard
  • 4 tablespoons cooking cream
  • salt and pepper to taste
  • favorite meatballs (I made Italian style meatballs)

How to prepare horseradish sauce for meatballs

We beat the eggs like an omelet. Add salt, pepper, sugar and vinegar. Put the mixture in a non-stick pan and fry the eggs like a soft scrambled eggs. Stir constantly and be careful not to burn the omelet. When it is ready, we transfer it to another bowl and let it cool completely.

We then put it in the blender. Add the mustard, mayonnaise, horseradish and cream for cooking and mix well. Transfer to the bowl in which we will serve. Add the meatballs and garnish with parsley or chives. Or what we have around the house. Cover the bowl with plastic wrap, so that the sauce does not turn brown. Keep cold until ready to serve. The longer it stays in the fridge, the better. So you can do it the day before serving.

That was all. From extremely simple ingredients we get a very fragrant and elegant sauce.

Horseradish sauce for meatballs & # 8211 an enchantment in the kitchen!

If you like my recipes, you can follow me on

Also, if you liked the recipe, I appreciate if you share it. And if you prepare it too, let me know. You can use @foodfeeria on Instagram and that's how I'll find out that you enjoyed a recipe of mine.


Horseradish sauce for meatballs

This horseradish sauce for meatballs is one of the best I've eaten. It is also very easy to do. And, of course, it goes great with other types of meat. Or with vegetable dishes. I give you the original version, because that's how I've known it since childhood. It's a recipe from my mother's notebook. In her notebook it is called Sos tanti Lucri, being a recipe received by my mother from a lady who bore this name. Her mother met her on a vacation in Vatra Dornei. In fact, I met her too, because I was on that vacation too. I don't know how old I was, but I think I was a teenager. We stayed with this daddy Lucri and she cooked for us every day. One of the appetizers we liked the most was this one, horseradish meatballs. I had never eaten such a sauce before.

Because this sauce goes well with other dishes, not just meatballs, I now give you his recipe. What you will accompany him with is your choice. I'm just telling you that it's a great alternative to the simple meatballs that we Romanians put on any plate of appetizers on a holiday. You will surely surprise your diners with a new, very delicious combination.

Details about quantities

From the quantities I give below, about a cup of sauce comes out, about 200 fat. The original recipe has four eggs, but for the pictures for the recipe, the sauce from two eggs was enough for me. So you can double or even triple (although I'd say it's a lot & # 8211 that only if you have a lot of people to eat with this appetizer) the quantities. horseradish is the star of this sauce. And you can add more if you like.

The consistency of horseradish sauce for meatballs

The base of this sauce is an omelet, but a slightly different one. Aunt Lucri and then my mother also gave a thicker consistency to the sauce. They chopped the omelet with a fork. I like a fine sauce. That's why I put everything in the blender / food processor. I like it to have a fine and slightly fluffy consistency. So to the original recipe, I also added sour cream from my cooking. You can choose the consistency you like best. If you prefer to feel the small pieces of omelet, then use the fork to grind.

The taste of horseradish sauce for meatballs

The taste is a balanced combination of salty, sweet, sour and slightly hot. Or faster. It depends a lot on how fast the horseradish is.

Ingredients horseradish sauce for meatballs

  • 2 eggs
  • a tablespoon of vinegar
  • 1 tablespoon grated sugar
  • a good tablespoon of grated horseradish
  • 100 gr of mayonnaise
  • a teaspoon of mustard
  • 4 tablespoons cooking cream
  • salt and pepper to taste
  • favorite meatballs (I made Italian style meatballs)

How to prepare horseradish sauce for meatballs

We beat the eggs like an omelet. Add salt, pepper, sugar and vinegar. Put the mixture in a non-stick pan and fry the eggs like a soft scrambled eggs. Stir constantly and be careful not to burn the omelet. When it is ready, we transfer it to another bowl and let it cool completely.

We then put it in the blender. Add the mustard, mayonnaise, horseradish and sour cream for cooking and mix well. Transfer to the bowl in which we will serve. Add the meatballs and garnish with parsley or chives. Or what we have around the house. Cover the bowl with plastic wrap, so that the sauce does not turn brown. Keep cold until ready to serve. The longer it stays in the fridge, the better. So you can do it the day before serving.

That was all. From extremely simple ingredients we get a very fragrant and elegant sauce.

Horseradish sauce for meatballs & # 8211 an enchantment in the kitchen!

If you like my recipes, you can follow me on

Also, if you liked the recipe, I appreciate if you share it. And if you prepare it too, let me know. You can use @foodfeeria on Instagram and that's how I'll find out that you enjoyed a recipe of mine.


The most delicious Swedish meatballs in a creamy sauce flavored with dill. Traditional Swedish food is amazing! During a visit to Sweden I ate these meatballs and was amazed. I asked for the recipe and today I want to share it with you!

  • ½ cup of soft breadcrumbs (you can put a few slices of toast in a blender)
  • 1 medium onion, finely chopped
  • 1 beaten egg
  • 2 tablespoons greasy liquid cream (for whipped cream)
  • ½ teaspoon salt
  • 1 teaspoon ground juniper
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon sour cream
  • 1/8 teaspoon ground cardamom
  • 340 grams minced beef (90% lean)
  • 220 grams of minced pork
  • 2 tablespoons butter
  • 2 tablespoons universal flour
  • 1 cup beef soup
  • ½ cooking cream (fat)
  • ¼ teaspoon chopped dill
  • ¼ cup freshly chopped parsley (optional)
  1. In a large bowl, combine the first 8 ingredients. Mix the beef and pork well with the rest of the ingredients. Form small round meatballs. Then place them on a pan greased with oil. Bake the meatballs at 200 ° C for about 11-12 minutes.
  2. Meanwhile, melt the butter in a large saucepan. Then mix the flour until it is even, then gradually add the beef soup. Bring to the boil and stir continuously for 1-2 minutes or until thickened. Add sour cream and dill. Boil for another 1 minute.
  3. Place the meatballs on a plate and pour the sauce on top. Garnish with parsley if desired.

Hi, I'm Adnana Alexe! I like to make delicious vegan dishes and create delicious vegan versions. I like that nature has the power to heal and that, when used correctly, the elements of the Earth can help and benefit our body. Whether it is essential oils, herbs or common spices found in our kitchen, organic and harvested ingredients, they can work wonders for our body.


Recipes for beginners and more. by Naty



ingredients
- chicken legs
- 400 ml of tomato juice
-1 tablespoon of broth
- 2 carrots
- 1 onion
- a handful of green basil leaves (5-6 leaves)
-salt pepper
-1tulpina celery
-2 cloves garlic


Mashed potatoes

Method of preparation
The chicken is fried in oil so that it does not need to be made to catch a golden crust.
Finely chop the onion, slice the carrot, chop the celery stalk, slice the garlic. Heat oil and garlic in a pan, put the onion and garlic and leave until they become transparent, add the carrot and celery and cook them a little, then put the tomato juice and the broth dissolved with a little water, salt and let it boil. . After 15 minutes add and season the meat. When the meat is ready, remove from the heat and add chopped basil.