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Pangasius meatballs

Pangasius meatballs

Boil carrots and potatoes

Give all the ingredients through the mincer

Mix together with eggs, cheese and semolina

Shape, roll in breadcrumbs and fry


Pangasius - don't eat this fish!

In many states in America and Europe, this fish is banned for food. The base (Pangasius) contains an increased level of chemicals, bacteria, heavy metals, hormones. Industrial effluents, arsenic, toxic and hazardous industrial products, polychlorinated biphenyls, DDT and its metabolites, metal impurities, chlordane-related compounds (CHLS), hexachlorocyclohexane and hexachlorobenzene isomers. The reason is that the Mekong River (Vietnam), where most of this fish grows, is one of the most polluted rivers on the planet.

In the Mekong River, wastewater from chemical plants, sewage system, mineral fertilizers from the fields flow.

The same water from the Mekong River is used to freeze the fish. To accelerate the growth of fish (4 times), hormones are brought from China that are introduced into the body of females. The hormonal composition is secreted. Despite the requirements imposed by the quality control bodies on products in Europe, manufacturers refuse to provide data on these hormones. Because this fish is relatively inexpensive, it is largely purchased by the poor.

It was found - consumption of Basa leads to liver damage, blood diseases, damage to the internal organs of man. In connection with the fact that this fish has been banned in several European countries, also in Canada and America, unscrupulous businessmen add this kind of fish to crab sticks and other culinary items made from fish. Food quality control organizations do not recommend the consumption of Basa and other derived products.

CAREFUL! Basa fish is dangerous to your health!

In Vietnam, the selling price of this fish is only $ 0.01!


Turkey steaks in stevia leaves

Calories / serving: 210
Preparation time: 2 hours

Ingredient:
500 g of turkey without skin and bones
150 g of rice
4 green onion strands
75 ml oil
A pinch of salt
Skim yogurt (for serving)
Lemon juice
A dill tie
Stevia leaves (approx. 40-50)

Preparation: Chop the meat and mix with onion, rice, oil and salt. After washing the stevia leaves, scald them and leave them to cool. Then form the cabbage rolls and put them in the pot in which you previously sprinkled the dill strands, then put enough water to cover them and simmer. Try them with a fork to see when the meat is ready (about an hour) and serve them with lemon juice and low-fat yogurt, instead of sour cream.


What's the secret to fluffy, tender and juicy meatballs?

The secret of fluffy meatballs lies in 2 aspects: the meat used and the loosening agent. The best and fluffiest meatballs are made from fatter pork (with at least 30% fat). As we reduce the fat in the meat or use lean beef, chicken or turkey we will have to understand that the meatballs will also be denser, stronger. The loosening agent can be bread crumbs soaked in milk or water, breadcrumbs mixed with milk or grated vegetables (potatoes, carrots, zucchini). Here you see how I made some chicken meatballs with grated zucchini.

There is no fixed recipe for meatballs and each housewife prepares them as she learned at home: with or without onions, with certain greens (dill, parsley), with more or less garlic, with dried thyme, cumin or paprika ). Also, the meatballs can be portioned and shaped to different sizes and shapes (spherical, oval, flat, etc.), they can be rolled or not in flour or breadcrumbs and they can be classically fried in oil or baked. in the oven (see recipe here). In this case, they are no longer rolled through anything but greased with oil.

In the family Oana meatballs are made with onions, garlic and thyme - see recipe for simple meatballs. We don't put onions or thyme in our house, but cumin and we only use pork - see the recipe for Transylvanian meatballs. They all have a perfect consistency and are delicious.

In Transylvania, they are called meatballs, but I also came across the notion of meatballs in other areas of the country. Roasts are usually with potatoes or other grated vegetables and are specific to Moldova. When I make classic meatballs, I don't mix pumpkin or potatoes or other vegetables. For this I recommend the recipe minced meat croquette.

From 600 g of minced pork we made 16 medium-sized fluffy meatballs. You can make them bigger or smaller. The idea is that it would be nice for them to come out approximately equal because that's how they will fry properly.


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1 kg ghebe
3 potatoes
2 slices of bread
2 carrots
2 onions
2 eggs
dill
White flour
1 clove of garlic
salt
pepper

The beans are washed well and then boiled in salted water (I changed the water twice). Drain well from the water and let them cool very well and then chop them with a mincer or robot. We boil the potatoes so that the fork enters them, we let them cool. Chop the potatoes, grate the carrots (I chose to use the robot). We soak the bread in water and drain it well.
Grate the onion, then drain the juice, chop the dill, grind the garlic well and add the ingredients. Add the rest of the ingredients and mix well.
With wet hands, form the meatballs and fry them in the heated oil, take them out on a kitchen towel to absorb the excess oil.

Try this video recipe too


Meat meatballs

Fried pork meatballs, my mother's recipe

Pork meatballs, how wonderful will this childhood-flavored dish sound? I tell you that the delicious meatballs with minced pork, fried, not cooked, have been my favorites since I was only a few years old. Mommy makes some pork meatballs so fluffy and tasty, hard to resist. That's why I always make my mother's meatball recipe, I didn't feel the need to change anything with her all these years.

When I was little and I allowed myself to eat as many pork chops as I wanted (as a child I used to call them pork chops, not meatballs), I always liked to have a portion of mashed potatoes on my plate, I loved to soak them in it. Even now I don't refuse a portion of puree next to them, but more often I eat them with seasonal salad, maybe a small piece of wholemeal bread and necessarily with hot mustard.

I like to eat them hot, but even after they cool they are wonderful. I used to make a wonderful sandwich with cold pork meatballs. I greased two slices of bread with mustard, cut 2 meatballs in half and put them between the slices of bread. We also throw a piece of Telemea cheese in the sandwich, because I was a child and I don't necessarily take calories into account. Try the sandwich with meatballs, with or without cheese, it is very tasty. My mouth watered, what more!

For some fluffy and tasty meatballs, we need a quality pork. Don't buy minced meat from the store, it's really not worth it, I had some unpleasant events with it. I bought a piece of pork meat, chopped it at home and some amazing meatballs came out.

The meatball recipe is not complicated at all, here's how my mom makes them and how I've been making them for years and years.

Pork Meatballs - Ingredients (20-22 meatballs)

  • 600 g minced pork
  • 2 medium eggs
  • 2 slices of dry white bread (about 100 g) soaked in milk
  • 2 cloves of garlic
  • 1 small white / yellow onion (about 75 g after cleaning and chopping)
  • 1 teaspoon grated salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon finely chopped fresh dill
  • 1 tablespoon finely chopped fresh parsley
  • 1 teaspoon dried thyme
  • flour for rolling meatballs
  • sunflower oil for frying

Pork meatballs - Preparation

  • We put the slices of bread in a deep bowl and cover them with milk. Let them soften for about 10 minutes.
  • While the slices of bread soften, chop the meat and put it in a bowl. Add eggs, garlic cloves and onion, grated with small holes, dill, parsley, thyme, salt and pepper.
  • Add the slices of bread, squeezed very well, and knead the meat until you get a well-bound composition.

  • Cover the bowl with food-grade plastic wrap and refrigerate for 30 minutes. In this way, the meat will borrow the aroma of spices, and the meatballs will be very tasty.
  • After resting, with our hands permanently wet, we form small meatballs, about the size of a walnut. We roll them in flour and place them on a wooden chopper.

  • Heat the oil in a non-stick pan (put oil in the pan for about two fingers). Remove the excess flour from the meatballs, flatten them a little (the meatballs will swell during frying, so it is advisable to flatten them a little before putting them in the pan).

  • Fry the pork meatballs, over medium heat, about 6 minutes, 3 minutes on each side.

  • After they have browned, we take them out on a plate lined with absorbent paper.
  • We serve these delicious meatballs, hot or cold. They are excellent and very fluffy!

If you like meatballs, click on the picture below for more recipes! Chicken meatballs, fish meatballs, quail egg meatballs, all are waiting for you to try them!


Marinated meatballs, mother-of-pearl recipe, ingredients:

  • 500 grams of minced meat, I prefer leaner meat
  • 100 grams of white bread, without crust
  • 4 cloves of garlic
  • 1 whole egg
  • salt pepper
  • 1 tablespoon flour
  • 1 bunch of green parsley
  • 2 tablespoons frying oil

tomato sauce:

  • 1 kg. of fresh, scalded and peeled tomatoes or 500 ml. of thicker tomato broth, or 1 can of 400 grams of tomatoes in mashed broth
  • 1 small onion
  • 1 tablespoon oil
  • 1 bay leaf
  • 1 tablespoon grated sugar
  • salt pepper
  • a few branches of thyme

Preparation of tomato sauce:

1. The first time, I usually make tomato sauce: chop the onion, heat the oil in a saucepan and cook the onion with a pinch of salt from the beginning, so that it melts rather than frys. When the onion has softened, add the diced tomatoes / broth / can of mashed tomatoes, bay leaf and a few sprigs of thyme.


2. Boil everything on low heat for about 10 minutes. Finally, remove the bay leaf and thyme and the sauce can pass through a sieve or can be passed with a hand blender (if desired, some like a more rustic consistency). Adjust the consistency of the sauce by adding a little hot water if necessary, bring it back to the boil and add the sugar, salt and pepper so as to obtain a balanced sour / sweet / salty / spicy taste. Leave the sauce aside until the meatballs are ready.

Marinated meatballs, preparation, frying and finishing the preparation in tomato sauce:

1. Pass the meat through the mincer (if you have not already bought minced meat) and prepare all the ingredients.

2. Soak the bread in cold water for only a few seconds, then squeeze well and pass it through the mincer (or crush it with your hands). Garlic can be crushed, grated with a fine grater or passed through the machine. Add the wet and crushed bread and garlic over the meat.

3. Add the chopped parsley and the whole egg, salt and pepper to taste, then knead the meat well, obtaining a paste as homogeneous as possible.

4. With wet hands, take small piles of meat and form balls about the size of a ping pong ball, which are rolled in flour.

6. Heat the two tablespoons of oil in an oven-resistant pan and quickly brown the meatballs on all sides, without insisting that they be completely cooked. Meanwhile, turn on the oven and heat to 190 degrees Celsius. As the meatballs lightly brown, remove to absorbent kitchen paper.

Other meatball recipes:

Meatballs in mustard and cream sauce

Meatballs in basil-flavored tomato sauce

7. Finally, with an absorbent kitchen paper towel, lightly dab the pan, removing any traces of fat, but keeping the delicious traces of steak that have adhered to its bottom. Put the meatballs back in the pan and pour the sauce on top. Optionally, you can add aromatic herbs to taste (I also added thyme, lemon and bay thyme, but basil works very well).

8. Put the pan in the oven, covered with a lid, for 25 minutes, then uncover and keep the marinated meatballs in the oven for another 5-7 minutes, until lightly browned on top.

How to serve marinated meatballs?

According to my and my family's taste, these marinated meatballs go best with mashed potatoes, but I think they would go just as well with some pasta or even plain rice. The tender meatballs, served hot, sprinkled with plenty of tomato sauce and puree next to it… A delicious dish. Great appetite!


Pangasius: Poison for sale fillets & # 8211 a genetically engineered fish, full of poisons.

More than half of the fish sold in our stores comes not from the water of the oceans, rivers or natural lakes, as we would expect, but from farms where they are raised intensively with synthetic ingredients. For example, our supermarkets are full of pangasius fillets, a very cheap Asian fish. Less well known, however, is the fact that pangasius is originally an ocean fish, genetically engineered to live on farms on the Mekong River in Vietnam, considered the most polluted in the world (due to the numerous factories nearby, whose waste frequently reach the water).

The poison that sells tabs.
Pangasius fillet contains impressive amounts of arsenic, mercury, pesticides, growth hormones. Those who have tested this fish in the laboratory and advise us to avoid consuming it, warn - pangasius fish contains: industrial discharges
arsenic
toxic derivatives of the growing industrial sector polychlorinated bisphenols (PCBs)
DDT and its metabolites (DDTs)
metal contaminants
chlordane compounds (CHLs)
hexachlorocyclohexane isomers (HCHs) and hexachlorobenzenes (HCB).
Moreover, this issue has reached the very European Parliament, where the opportunity to ban it has been debated. At present, no conclusion has been reached, with European countries (including Romania) continuing to import, unhindered, almost one billion kilograms of pangasius.

A genetic experiment and a biological "bomb".
In reality, pangasius is a find of Chinese researchers, more precisely, a cross between several species of fish, which has an extremely high tolerance to toxins present in the water in question (to clean the water). That said, the fish do nothing but feed their whole lives on toxins, bacteria and microorganisms, as well as on the remains of dead fish, dried and ground into a powder, which makes them grow four times faster than in nature, and their flesh becomes more "fluffy."

Scientists are sounding the alarm Many scientists in Germany, France and the United States, who have been watching the phenomenon, want to sound the alarm about this fish, considered by many to be the "salvation of world fish farming". There are rumors that the demand for pangasius has become so high that it has been injected with hormones from dehydrated urine.


Meatballs

If you get here, it means that you have a big craving for meatballs. The truth is that you have to do a lot, because we remember how quickly the meatballs ran out when my mother made them at the table with the family! We always asked her to make us more meatballs so we could enjoy more. Here's a good recipe for meatballs:

1. Put the crustless bread in warm milk to soften and then press and place in a large bowl.

The meatballs are served as hot as possible

2. Add the meat, egg yolks, finely chopped or grated onion, parsley, salt, pepper and nutmeg. Mix well.

3. With wet palms, make meatballs that are passed through flour, flattened and fried in hot oil. Remove on paper towels to absorb excess oil. They can be consumed both hot and cold.


Video: Italian pan fried pangasius fish recipe by tasty food recipes (November 2021).