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Pumpkin meatballs in tomato sauce

Pumpkin meatballs in tomato sauce

Peel a squash, grate it and sprinkle with salt, place in a colander and set aside for 10 minutes.

Finely chop the onion, cut the ham into cubes, chop the parsley, grind the garlic.

Add the well drained zucchini, add the breadcrumbs, cheese, eggs, spices to taste and mix well.

Leave for 10 minutes in the fridge and then fry them in hot oil on both sides.

We take them out on an absorbent napkin.

Heat the onion sauce in the heated oil, add the grated carrot, 2 tablespoons of water and leave for 1 minute on the fire, add the finely chopped tomatoes or blender.

Match with spices to taste, chopped basil leaves and simmer over medium heat, then add the meatballs, crushed garlic and leave for another 6 minutes on the fire.

At the end, add the finely chopped parsley.


Meatballs in tomato sauce with pumpkin

I prepared these Meatballs in tomato sauce with pumpkin at the moment after I stayed a few hours and I was still thinking what to prepare for lunch. From a few ingredients we have prepared a simple and tasty dish that is worth trying.

You can find other pumpkin dishes in the images below if you click on the title in the images.

Meatballs in tomato sauce with pumpkin - Ingredients

300 g minced meat
1 or
1 zucchini
1 teaspoon granulated garlic
1 slice of bagel
1 preserve Red cubes - Sun Food
olive oil
salt and ground pepper
thyme branches

Meatballs in tomato sauce with pumpkin - Preparation

The minced meat is mixed with the egg, the bread soaked in cold water then squeezed, the garlic granulated and seasoned with salt and pepper to taste.

Instead of granulated garlic you can use garlic, at that time I did not have at hand and I used what I had.
The zucchini is cut like a noodle (or put on a large grater).

In a bowl put a little olive oil and place the zucchini noodles. Over we put the meatballs formed and canned diced tomatoes.

Season with salt and ground pepper and add a few sprigs of thyme.

Put the dish in the preheated oven at 180 degrees Celsius and leave in the oven until the meatballs are nicely browned.

Take it out and serve it hot simply, or with rice next to it if you want it to be more consistent. I think that in this form they are perfect without the need for a gasket.
Good appetite!

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Meatballs in tomato sauce with pumpkin

I prepared these Meatballs in tomato sauce with pumpkin at the moment after I stayed a few hours and I was still thinking what to prepare for lunch. From a few ingredients we have prepared a simple and tasty dish that is worth trying.

You can find other pumpkin dishes in the images below if you click on the title in the images.

Meatballs in tomato sauce with pumpkin - Ingredients

300 g minced meat
1 or
1 zucchini
1 teaspoon granulated garlic
1 slice of bagel
1 preserve Red cubes - Sun Food
olive oil
salt and ground pepper
thyme branches

Meatballs in tomato sauce with pumpkin - Preparation

The minced meat is mixed with the egg, the bread soaked in cold water then squeezed, the garlic granulated and seasoned with salt and pepper to taste.

Instead of granulated garlic you can use garlic, at that time I did not have at hand and I used what I had.
The zucchini is cut like a noodle (or put on a large grater).

In a bowl put a little olive oil and place the zucchini noodles. Put the meatballs on top and preserve the diced tomatoes.

Season with salt and ground pepper and add a few sprigs of thyme.

Put the dish in the preheated oven at 180 degrees Celsius and leave in the oven until the meatballs are nicely browned.

Take it out and serve it hot simply, or with rice next to it if you want it to be more consistent. I think that in this form they are perfect without the need for a gasket.
Good appetite!

We are waiting for you with us on the page Instagram .
If you try our recipes and post on Instagram, you can put the hashtag #bucatareselevesele, so that we can see them too.
You can also find us on the channel Youtube- Cheerful Chefs, where we are waiting for you to subscribe !!
Thank you!!


Pumpkins stuffed in the oven

Pumpkins stuffed in the oven

For today I recommend you to try these Pumpkins stuffed in the oven. I prepare them especially on holidays instead of traditional sarmale. I always prefer to use freshly minced meat by myself and every time it helps me chop the POWER MIX 1600 mincer.
If you didn't know, Heinner is a Romanian brand that offers a wide range of very good quality appliances and I warmly recommend it.
The POWER MIX 1600 mincer has a mincing capacity of 2 kg meat / min, this performance delights me because it is a real help to me during the period when I prepare the sausages. Chop meat into three varieties because it is provided with three sieves of different sizes. It is also accessorized with a device for kibbe and sausage.
If you want to buy a shredder recently and you don't know what to choose, I wholeheartedly recommend the POWER MIX 1600 shredder from Heinner.
We are waiting for you at a contest with prizes offered by Heinner, so don't lose sight of us.
Now let's move on to the recipe Pumpkins stuffed in the oven.

Ingredients Pumpkin stuffed in the oven:

6 zucchini
200 g tomatoes
1 link green onion
300 g meat
50 g of rice
1 or
100 ml oil
salt, pepper to taste
1 teaspoon buoy
100 ml broth (tomato juice)
250 ml meat or vegetable soup (you can also use the instant version in case of emergency)

Preparation of the stuffed zucchini in the oven :

Peel a squash, grate it and cut it in half. They dig out and leave them aside. We prepare the filling with which we will fill the pumpkins.

Finely chop the onion and fry in oil. We chop the meat. Add the washed rice and cook for 2-3 minutes, then add the minced meat. Season with salt, pepper to taste and add diced tomatoes that you peel before. Add the soup and let it boil until it drops. Let the composition cool and add the raw egg. Mix the composition well and fill the pumpkin pieces and place them in a deeper bowl. Put the broth, a few sprigs of thyme and enough water to reach the middle of the zucchini. Season with salt, pepper and cover the bowl with a lid or foil and put in the oven.
Serve with sour cream. Good appetite !


Steps

Prepare the zucchini meatballs with ricotta and tomato sauce


I recommend you buy pumpkins smaller in size, because they do not have large seeds, they contain a lot of water and affect the consistency of the meatball. If you have large pumpkins, you can cut the pumpkin in half and then take the seeds out.
Preheat the oven to 200 degrees.
First wash the zucchini well, then scrape it. We squeeze the excess water.
In a bowl, mix the zucchini with the breadcrumbs, the spices and the rest of the ingredients. When the mixture is homogeneous, take a tray of 25/35 cm, grease it with 3/4 of the olive oil, and tomorrow greased with oil form the meatballs.
Bake the meatball tray for 15 minutes. After the 15 minutes have passed, we take them out and put the tomato sauce over them. Put them back in the oven for another 15 minutes.
We take them out, sprinkle 2 basil leaves over it, a little ricotta and they can be served. Enjoy!


Tomato, pumpkin and pepper sauce & # 8211 gives a good taste and a pleasant aroma to cooked dishes

Tomato, pumpkin and pepper sauce has a wonderful taste and gives a pleasant aroma to dishes cooked in winter. It is enough to try this delicious sauce once, to want to consume it indefinitely.

Ingredients for tomato, pumpkin and pepper sauce:

  • 1 kg of zucchini, 1 kg of bell pepper
  • 2 kg tomatoes, 100 gr sugar
  • Salt (to taste), 300 gr parsley
  • 220-330 ml of sunflower oil

How to prepare tomato, pumpkin and pepper sauce?

Wash zucchini, peppers, tomatoes and parsley. Then wipe them with a kitchen towel to remove excess water.

Remove the seeds from the peppers and squash. Cut all the vegetables in half, then pass them through a meat grinder or blender. Finely chop the parsley.

Put the chopped vegetables and parsley in a pot. Add sugar, salt and sunflower oil. Stir and put the pot on the stove, over high heat. After the vegetable mixture starts to boil, reduce the heat.

Stir occasionally and leave the pot on the fire until the volume of the sauce is reduced by about a third. Immediately pour the sauce into sterilized jars. Thread the caps tightly.

Wrap the jars in a blanket or thick towel and let them cool slowly. The next day, after they have cooled completely, you can store them in a dark and cold place, preferably in the basement or pantry.

Using this simple recipe you will be able to prepare a delicious sauce of tomatoes, pumpkin and pepper for the winter that will give a pleasant taste and aroma to the food. Good appetite and increase cooking!


How to make diet meatballs in tomato sauce

Chopped chicken will be placed in a bowl, following: whole egg, olive oil, sweet paprika, finely chopped onion, carrot cleaned and put on a small grater, potato also cleaned and put on a small grater, then squeezed very well, finely chopped parsley, salt, pepper to taste.

The meatball dough will mix well with a spatula (but it would be advisable by hand, because the ingredients will mix better).

With your hand slightly moistened in water, they will form meatballs the size of a table tennis ball, placed on a worktop, to be cooked (in turn, if we have a larger amount of meatballs).

In a pot of boiling water, put the meatballs to boil, until they rise to the surface, about 20-25 minutes (same as meatballs).

Into the tomato sauce when heated again, add the meatballs, letting them boil for two more (to get a taste of the tomato sauce), about 5-10 minutes.

Diet meatballs in tomato juice, will be served with a mashed potatoes or boiled rice.


Ingredients diet meatballs in tomato sauce

500 g minced chicken (boneless breast)

1 teaspoon paprika

potatoes or rice (as a side dish)

For tomato sauce

1 teaspoon sugar (will cut from the acidity of tomato juice)

1/2 bay leaf (optional)

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

2-3 tablespoons cooking cream


Recipe of the day: Saute pumpkin with tomato sauce and mushrooms

Saute zucchini with tomato sauce and mushrooms from: olive oil, mushrooms, carrots, celery, onions, garlic, salt, pepper, tomato paste, tomatoes, oregano, cayenne pepper, basil, pumpkin.

Saute pumpkin with tomato sauce and mushrooms

Ingredient:

  • 3 tablespoons olive oil
  • 6 mushrooms, chopped
  • ½ cup chopped carrot
  • ½ cup of chopped celery
  • ½ cup chopped onion
  • 3 cloves garlic, chopped
  • salt and pepper
  • 1 tablespoon tomato paste
  • 1 box of crushed tomatoes
  • 2 teaspoons dried oregano
  • ¼ teaspoon cayenne pepper
  • ½ cup of basil, chopped
  • 4 zucchini

Method of preparation:

Heat 2 tablespoons olive oil in a pan over medium heat. Add the mushrooms, carrots, celery, onion, garlic and a pinch of salt and freshly ground pepper.

Cook for 8-10 minutes.


Add the tomato paste and cook for 2 minutes.
Incorporate the crushed tomatoes, oregano, cayenne pepper and basil. Cook for 15 minutes, until the sauce has thickened.


Meanwhile, grate the pumpkin.
Heat the remaining oil in a large skillet. Stir in the zucchini and sauté, seasoning with salt and pepper for 2 minutes.


Transfer to 4 bowls.
Add in each bowl tomato sauce with mushrooms and garnish with basil.
Serve immediately.


Video: Ο Πάνος Ιωαννίδης στο Top Chef 2010. (October 2021).