Yota`s Mini Meatballs for Soups and Pasta Sauces
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 10 hrs 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg minced meat, mixed, e.g. veal-lamb or chicken-beef or pork-turkey
- 1 large onion (s), pureed or finely grated
- 3 tablespoon olive oil
- 1 large zucchini, finely grated
- 2 tablespoon breadcrumbs
- 1 egg (s)
- 100 g cheese (Kefaloraviera) or Parmesan, finely rated
- 50 g parsley, finely chopped
- 1 teaspoon black pepper
- 1 tablespoon sea salt
- chili
Print Recipe
Pin Recipe Instructions
- Put all ingredients in a bowl and knead well until everything is mixed.
- Seal directly on the meat mixture with cling film and put in the refrigerator overnight
- to let go.
- Shape small dumplings with disposable gloves and place on a plate that fits in the freezer compartment (try beforehand). Make sure that they do not touch. The whole mixture makes approx. 40 - 60 mini meatballs, depending on the size.
- Cover again with cling film and put in the freezer. After about 3 hours the dumplings are frozen and can now be packed in a freezer bag.
- So you always have a good basis for a delicious meal if you want to go fast. It is worth making a larger supply of 2 kg of meat, especially as a family. The meatballs can be kept in the freezer for at least 3 months, but most of the time they are used up very quickly.
- In boiling soup the dumplings are cooked in approx. 10 minutes, in pasta sauce in approx. 15 minutes. You can also fry them frozen in the pan at a low temperature or bake them in the oven at 180 degrees Celsius for about 20 minutes.
- Tip: Let thaw lightly for 30 minutes, fill into hollowed out mushrooms, tomatoes or mini peppers and bake in the oven with cheese, makes a quick and extremely tasty starter for parties.
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