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Recipe of bread balls of 02-07-2014 [Updated on 29-08-2018]
Bread balls can come to your rescue when you have leftover stale bread and you don't want to prepare the classic meatballs. I tried both cooking in the pan and in the oven and in both cases the Meatballs Bread they turned out to be an excellent dinner suitable for the whole family.
Girls from this week I will return to my old job for a month, I will coordinate a project that is very close to my heart and I hope not to put the boys under too much stress, especially the new ones who do not know me, do not know that I am tight;) now I run away I have the second part of the meeting, kisses; *
How to make bread balls
Put the stale bread softened with a little milk in a bowl
Add cooked ham, cheese, eggs, parmesan, salt, pepee thyme
Mix everything until you get a homogeneous mixture
With wet hands, form meatballs and roll them in breadcrumbs
Put the bread balls on a baking sheet, sprinkle with a drizzle of oil and bake at 200 ° for 20 minutes in a preheated oven.
Serve the bread balls with a side of salad
The Meatballs Bread they are a poor dish but very greedy. Simple and very fast to prepare, they are ideal for not wasting anything, not even the bread left over in the previous days.
They can be cooked in tomato sauce, as in this recipe, but also baked, with a crunchy breading, to serve them as finger food ataperitif.
- FOR MEATBALLS
- 300 g of bread crumbs
- 2 eggs
- 2 tablespoons of breadcrumbs
- 3 tablespoons of grated Parmesan cheese
- FOR THE TOMATO SAUCE
- 300 ml of tomato sauce
- 2 cloves of garlic
- fresh basil
- extra virgin olive oil
The Meatballs Bread are a classic recipe of poor kitchen, perfectly in line with the anti-waste awareness campaigns of recent times, which teach us to do what our grandparents knew well: tasty recipes with leftovers. These meatballs help us to recover leftover bread of the day before, proposing it in a new guise, which has nothing to envy to the classic meatballs or olives, in terms of flavor.
Meatballs are always appreciated, they can be fried, baked, or with sauce and their variations are endless: with meat, with fish, but also vegetarian meatballs, ricotta meatballs, up to those of the Mediterranean tradition with legumes , like chickpea meatballs.
The recipe for bread balls is a lot simple, cooking can take place directly in a tomato sauce scented with basil, for a soft consistency, or they can be breaded and baked, in order to make them super crunchy.
The meatballs of bread and cheese they are a tasty and simple dish, ideal to serve during an aperitif or as a main course.
A vegetarian recipe that avoids waste: it is in fact perfect for when we have stale bread at home. A few steps and we can bring a delicious dish to the table.
The dough of the meatballs is prepared with breadcrumbs softened in milk, parmesan, eggs and breadcrumbs: what makes them really tasty is the stringy heart of cheese, in our case fontina.
Delicious and light baked in the oven, these meatballs are truly irresistible if fried in a pan.
Let's find out how to prepare them together: do not miss the video recipe and all Laura's advice!
With the indicated doses we have prepared 15 meatballs of about 30 g each.
Whole grain bread
Bread with sourdough
Recycled meatballs are a nice idea to recycle leftovers, which you know, always abound during the holiday season. In fact, for this recipe you can use what you have at home, you just need to respect the weight of the ingredients, so for example you can use the meat you prefer, whether it is roasted, boiled or stewed, and the same goes for cured meats and vegetables .
To prepare the recycled meatballs, you must first chop the meat, cold cuts, vegetables and breadcrumbs, then put the 300 g of meat in a mixer equipped with metal blades, which can be white or red, roasted, boiled or cooked in a pan, together with 80 g of cured meats, and here too the choice is vast, from salami to mortadella, speck, ham, in short, what is left over, then also add 100 g of cooked vegetables (potatoes, spinach, broccoli , carrots or any cooked vegetables you have at home) and 150 g of breadcrumbs.
Operate the mixer in jerks until the mixture is chopped more or less thinly, transfer it to a bowl and add 1 egg, 30 g of grated Parmesan cheese, 80 ml of milk, 1 pinch of nutmeg, 8 g of parsley or chives chopped, a tablespoon of olive oil, a pinch of salt and a pinch of pepper, then knead everything with your hands until you get a soft, uniform and moldable mixture.
If you see that the mixture is too dry, then add a drop of milk more, otherwise you can add a little bit of breadcrumbs, to make it more compact.
Cover the bowl with cling film and let it rest for half an hour in the refrigerator.
After the indicated time has elapsed, take out the dough and form about 20 meatballs weighing about 40 g each with your hands, then press them lightly with the palms of your hands and arrange them on a plate.
If you also have hard cheeses left over, you can cut them into cubes and add a cube of cheese to each meatball, so you can recycle that too.
When all the meatballs are ready, heat a drizzle of olive oil in a large pan and brown the meatballs, letting them cook for 10-15 minutes, turning them often and possibly adding a drop of water during cooking, to avoid burn them.
Alternatively, you can grease the meatballs with a drizzle of oil and then cook them in the preheated oven in static mode at 180 ° C for about 20 minutes or in any case until they are well cooked and golden.
Stale bread meatballs recipe, our meatballs recipe.
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HOW TO PREPARE BREAD MEATBALLS
Cut the bread into pieces and put it in a bowl.
Join the milk and let it soak for 5 minutes.
When the bread has absorbed all the milk, mash the mixture with a fork.
Add the & # 8217egg, a pinch of salt and the grated Parmesan cheese.
Knead the mixture with your hands to mix the ingredients well.
Shape your bread balls to the desired size.
On a plate beat an egg and in another prepare the breadcrumbs for the& # 8216 breading of meatballs with bread.
Dip each meatball first in the beaten egg, then pass it in the breadcrumbs.
Continue like this for all the meatballs, making the breading adhere well all around.
HOW TO COOK FRIED BREAD MEATBALLS
In a large pot, heat abundant seed oilthe.
Dip a few meatballs at a time in boiling oil.
When they are golden brown, drain them with a slotted spoon and transfer them to a tray lined with kitchen paper.
HOW TO COOK BREAD MEATBALLS IN THE OVEN
Line a pan with some greaseproof paper and lay down the meatballs.
Sprinkle with some 8217extra virgin olive oil .
Cook them in static oven at 200 for about 15 minutes, turning them over from time to time.
VARIANTS AND ADVICE
You can enrich the meatballs with some herbs to taste like parsley, thyme, marjoram.
You can add small pieces of dried ham or cubes of provolone.
You can taste the bread balls in broth.
Break up the bread very finely reducing it almost to crumbs.
Put it in a large bowl and wet it with milk.
Let it rest for about an hour, stirring occasionally in order to make it moisten well without being too wet.
However, if you find that some pieces of crust remain too hard, you can add a few more tablespoons of milk.
After the necessary time, add two shelled eggs and the grated pecorino romano.
Peel the garlic clove and the onion and chop them with a mixer or grate them with a grater.
Wash the parsley, dry it, and chop the leaves.
Remove the thyme leaves.
Add the garlic, onion, thyme and parsley to the bread dough together with a pinch of salt and a sprinkle of pepper. Mix well.
Take a small amount of dough and form a meatball no larger than a golf ball.
Grease the meatball with extra virgin olive oil with the help of a brush and place it on a baking sheet lined with parchment paper.
Continue until the dough is exhausted.
Bake the meatballs in a preheated oven at 200 degrees for 25 minutes by placing the pan in the upper part of the oven.
Serve the bread balls warm or warm.
Indeed, egg patties as my mother and grandmother call them.
And here is another dish that my taste buds will remember for a long time and which speaks of my family. Talk about when my grandparents worked tobacco in Basilicata, when owning chickens meant guaranteeing meals.
Stale bread, fresh eggs, cheese ... a few things, a few enough ingredients to prepare meatballs when the purchase of meat remained a luxury reserved for Sundays.
And what a taste my grandmother's meatballs. I still prefer them to meat ones, absolutely! My mother also puts simmenthal in it, but this is already an extra-luxury version! Today I want to offer them in their poorest version and pay homage to my grandmother and all the post-war women who with little more than nothing were able to bring exceptional dishes to the table.
Ingredients for 4/6 people (about 40 meatballs):
- 3 eggs
- 100g grated cheese (pecorino and / or parmesan)
- a pinch of salt
- a bunch of parsley and mint (or other aromatic herbs of your taste)
- grated stale bread to taste
- frying oil (olive or peanut oil)
- Mix the eggs with the cheese and herbs together with the help of a fork. Then add the breadcrumbs just enough to obtain a firm but not too dry mixture.
Note:if you have added too much bread, correct by adding milk. In any case, wait for the bread to absorb the liquids from the dough before evaluating the consistency.
- Shape into balls with the palms of your hands and fry in hot oil.
There is no need for breading, eggs and bread are already in the dough and if the frying is done at the right temperature, the meatballs will also be crunchy. It is not even necessary to wet your hands, on the contrary you would risk dangerous splashes during frying!
If you like, you can also dip them in a good tomato sauce, or serve them in small bowls as a delicious appetizer, both hot and cold.
This dough, using parsley and not mint, is also suitable for use as a filling for shellfish (eg mussels, cuttlefish, ...).
Here is a greedy way to recycle leftover bread or a few slices of cold cuts and / or cheese that sadly lies in the refrigerator in search of master. They are very good and then, as Artusi said "fried is also good a ciabatta".
-300 gr of stale bread without crust
-1/2 liter of milk
-50 grams of Parmesan
-150 gr of salami or other sliced
-100 gr of fontina
- flour and breadcrumbs for the breading
- peanut oil for frying
Cooking meatballs: frying 3/4 minutes per side
Preparation: soak the bread in milk and leave it for at least 1/2 hour after this time, squeeze the bread to remove the excess liquid, now add two eggs, grated Parmesan, minced salami, diced cheese to the creamy bread , parsley, salt and pepper. Form round meatballs that will be passed first in the flour, then in the remaining beaten egg and then in the breadcrumbs. Fry the meatballs in a large pan a few at a time so as not to lower the temperature of the oil and obtain a crispy fried, drain and salt them lightly.
First of all place the bread in a bowl, pour over the milk then boiling water until the bread is completely covered. Leave to soak until the bread is soft and crumbling.
Then squeeze the breadcrumbs very well and also the softened crust, I recommend it must be dry! Transfer to a bowl, add chopped parsley to a knife, the eggs, the grated cheeses and knead, you must obtain a soft and workable mixture.
If it is too soft you can add 1 tablespoon of breadcrumbs or other cheese but it will not be necessary! I don't add salt because the cheeses and bread give a lot of flavor!
Transfer the dough to the fridge for 15 minutes, in the meantime prepare the sauce: frying oil and peeled garlic (for a lighter version, avoid frying and mix everything together)
add the tomato pulp (basil, if in season, otherwise parsley) cook 10 - 12 minutes, add salt.
Shape the meatballs into the size of a ping pong ball or smaller if you like and refrigerate for a minimum of 30 minutes.
At this point you can decide how to cook your bread balls. If you want to make them fried Apulian style, just roll them in breadcrumbs and cook them in boiling oil.
Baked bread balls
Roll the meatballs in breadcrumbs, arrange on a baking sheet lined with parchment paper, sprinkle with extra virgin olive oil and bake at 180 degrees for about 25 minutes.
Bread balls with sauce
Dip the cold meatballs in the sauce made, add a little water if necessary, if the sauce is too thick and cook over medium - low heat for 10 - 15 minutes, taking care to turn the meatballs halfway through cooking!
The Meatballs Bread they are ready to be served! with a handful of parsley!
Storing the bread balls
You can keep them for 2 - 3 days in the fridge and heat them at the moment in a pan with their sauce and a little water. You can also keep them raw in the fridge for 3 days and freeze raw and cooked!