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In a bowl, place the minced meat and add the finely chopped garlic. If you are going to put parsley, add it however chopped. Peel the eggs and place them inside the bowl, Add the milk, half breadcrumbs and the corresponding salt. Mix well until the bread is well soaked. Finish adding the leftover bread and mix until a homogeneous dough is obtained. Leave to stand for 30 minutes to distribute the moisture well throughout the dough.
Place flour on a plate and with the support of two spoons or with your hands, form balls of dough your way. Pass through the flour and give them round shape with the hands. Fry the meatballs in plenty of oil at medium temperature. I usually carry it out in fryer and serve portions of 5 meatballs per person. When they brown, we finish the plate with the tomato sauce.
In a casserole, place two measures of tomato sauce spoon per person and add a glass of water. Add some of the broth concentrate. Let everything shred in retarded fire about ten minutes and while you prepare some french fries. When you have thickened the tomato (the flour to batter the meatballs dense the sauce) you can now turn off the fire.
To be useful, locate the meatballs in a clay pot or a tray and on top of the French fries.
TIPS:
When you want to prepare meatballs in quantity to store, you can place them in a tray, separated from each other, with a base of kitchen film and store them in the freezer. Once frozen, put them in bags and you will have the possibility to take out the entities That you need. You have the possibility of cooking without thawing.
Although this procedure of freezing that I just told you is the most classic, I first cold them and, once cold, I intruduzco them in one or numerous bags in the freezer. When I prepare them, I take the amount I need and, without thawing, I add them directly to the sauce that I prepare. If you want, you can freeze them in lunch boxes with the sauce already done, but do not freeze the potatoes because they are not good. That's why the potatoes, better freshly made.
Place flour on a plate and with the support of two spoons or with your hands, form balls of dough your way. Pass through the flour and give them round shape with the hands. Fry the meatballs in plenty of oil at medium temperature. I usually carry it out in fryer and serve portions of 5 meatballs per person. When they brown, we finish the plate with the tomato sauce.
In a casserole, place two measures of tomato sauce spoon per person and add a glass of water. Add some of the broth concentrate. Let everything shred in retarded fire about ten minutes and while you prepare some french fries. When you have thickened the tomato (the flour to batter the meatballs dense the sauce) you can now turn off the fire.
To be useful, locate the meatballs in a clay pot or a tray and on top of the French fries.
TIPS:
When you want to prepare meatballs in quantity to store, you can place them in a tray, separated from each other, with a base of kitchen film and store them in the freezer. Once frozen, put them in bags and you will have the possibility to take out the entities That you need. You have the possibility of cooking without thawing.
Although this procedure of freezing that I just told you is the most classic, I first cold them and, once cold, I intruduzco them in one or numerous bags in the freezer. When I prepare them, I take the amount I need and, without thawing, I add them directly to the sauce that I prepare. If you want, you can freeze them in lunch boxes with the sauce already done, but do not freeze the potatoes because they are not good. That's why the potatoes, better freshly made.
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