A few recipes for how to cook meatballs

Meat from ground meat "guest" on our table regularly. If, of course, it is not vegetarians who sit in it. However, pork or chicken cutlets and meatballs are usually made, fish are much rarer. Unfortunately! After all, fish, as scientists have long established, is the guarantor of longevity and the absence of many unpleasant diseases. We will correct mistakes in our nutrition.

Meatballs in tomato sauce

Immediately stipulate that for meatballs do not have to buy a very expensive fish. Alaska pollack, hedgehog or cod is quite suitable. And you can even take frozen fish. If you got fresh and undivided carcass, you'll have to gut them, take off your skin and remove the bones. The filet fell - much less work: only to remove the bones. Most often fish balls are prepared in tomato sauce. The cut fish is taken, cut into pieces and passes through a meat grinder along with a bulb and soaked and wrung bread. The meat of the fish is soft enough, so that a small slice of a loaf is enough for a pound of fillet. Parsley or dill finely chopped and together with the egg is added to minced meat, which is then seasoned with pepper, cumin and salt. From a well-kneaded mass, small balls are formed and placed in a refrigerator. While they stand, the chopped onion is fried in lean oil, then tomato paste (3 large spoons), diluted in half a glass of water, and a spoonful of lemon juice are poured in. Salt, sugar - as you like. When the sauce boils, meatballs are dipped in it and five minutes are put out. Then they turn over and prepare for another ten minutes. It turns out juicy and fragrant.

Fish meatballs in Thai

These meatballs are slightly different from others already at the stage of cooking stuffing. A pound of fish without skin and bones is laid in a blender together with a bunch of cilantro, a tablespoon of ginger, half a cayenne pepper and a pair of garlic cloves. The egg is poured into the resulting stuffing, but not entirely, but only protein, plus a tablespoon of starch or flour and salt. In the saucepan, the salted water heats up (not to boiling), a little coconut milk is poured into it and the stuck-up fishballs are laid with another bundle of cilantro. After boiling on the very quiet fire, the meatballs languish for about seven minutes. And there are also possible with the fragrant broth in which they were cooked, and with a side dish - rice or pasta.

Meatballs in vegetable marinade

The beginning is standard: mincemeat is being prepared, from which fishballs are made. The recipe, however, includes also a piece of butter, which is laid in the meat grinder along with all the other ingredients. Breaded in the flour, the balls are quickly fried and folded into a saucepan. The main flavor of the recipe is in the marinade. For him, carrots, root parsley, celery and onions are cut in the quantities you approve, are allowed in a skillet, where meatballs are roasted, filled with tomato juice, salted and sweetened. Extinguish for about five minutes. The resulting sauce is added to the meatballs, which after boiling are stewed in it the same time. Finished balls are covered with greens - and you can serve to the table.

Baby meatballs

They are so called because they are suitable for feeding even the smallest (but already able to chew) children. Minced meat is prepared according to one of the above recipes. But take care: diligently, than usual, remove the bones, if you are going to treat the baby. The second nuance: for baby food, boiled before extinguishing the meatball should be longer, up to 15 minutes. If the dish is for adults, you can not cook it for so long.

At the same time, milk sauce is made - it is important in this recipe. The spoon of flour is dried in a dry metal or ceramic container. Butter (tea spoon), taken out of the refrigerator for softening beforehand, is kneaded with a fork and mixed with flour. Half a glass of milk boils on a small fire; The oil is immersed in the flour and mixed until dissolved. We need to make sure that no lumps are formed! In the end - salt, pepper and pour sauce meatballs, laid out in a form in which they will be baked. The pan is removed to the oven for about ten minutes. Then the balls are sprinkled with grated cheese - and again in the oven for the same time.

Made with this recipe, fishballs in sauce turn out juicy and tasty, and the gravy is eagerly eaten, even when they are finished.