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Meatballs with potatoes and sour cream sauce in the oven

Meatballs with potatoes and sour cream sauce in the oven

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The meat, cleaned of skins and vines, is washed, drained of water and finely chopped, after which the composition is made for meatballs, adding: an egg, 2 cloves of finely chopped garlic, 1/2 finely chopped yellow onion , two teaspoons of a mixture of herbs, salt, pepper and a teaspoon of grated white flour.

Mix the ingredients very well, to homogenize the composition and form, with your hands greased with oil, meatballs that are placed in a heat-resistant tray, previously greased.

Peel the potatoes, wash and cut into rounds, or semi-rounds, depending on their size, which are interspersed between the meatballs.

Cover the tray with food-grade aluminum foil and place in the preheated oven at medium temperature for 20-25 minutes.

In the meantime, the dill (parsley) is picked, washed, dried and finely chopped.

Make the sauce from: cream, salt, pepper, an egg, a teaspoon of white flour, and when the ingredients have mixed well, thin it with water or concentrated soup.

After 20-25 minutes, remove the tray from the oven, pour the sauce over the meatballs and potatoes to cover them. Put the tray back in the oven, covered with aluminum foil for 15-20 minutes, after which it is removed.

Leave the preparation in the oven for another 20 minutes, pouring from time to time from the sauce, over the potatoes and meatballs, so that it does not dry out.

After this time, remove the tray from the oven, sprinkle with dill (parsley) and serve hot, with a light summer salad, or simply with tomatoes.

Meatballs with potatoes and sour cream sauce, in the oven - Recipes


500g smaller mushrooms
2 eggs
a garlic captain
salt pepper
sour cream

We clean the potatoes and cut them into larger slices. Sprinkle salt and paprika and put them in a pan greased with oil then put them in the oven on the right heat.

I'm ready when they turn golden.
We clean the mushrooms from the skin, wash them in cold water and drain them on an absorbent towel. Beat eggs and season with salt, pepper and 2-3 cloves of crushed garlic.
We pass the mushrooms through the egg composition, then through the breadcrumbs and we put them in a tray lined with baking paper and greased with a little oil.
Put the tray in the hot oven for about 30 minutes.
For the sour cream sauce: grind the remaining garlic cloves and mix with the sour cream, we can add parsley or dill according to preference, I chose to make it simple, only with garlic. Good appetite!

Meatballs with potatoes and sour cream sauce, in the oven - Recipes


& # 8211 1 Kg. potatoes
& # 8211 6 pcs. chicken back
& # 8211 100 ml. tomato juice or kechup
& # 8211 500 ml meat juice
& # 8211 4 tablespoons tomato broth
& # 8211 olive oil salt pepper thyme basil.

Method of preparation:

Boil the chicken back in about 2 liters of water. We peel the potatoes, wash them, then cut them into medium pieces. Prepare a heat-resistant glass tray, put the potatoes in it, sprinkle them with olive oil, sprinkle salt on them, mix well, then put them in the oven and leave them for 30 minutes. at 180 ° C.
After we have boiled the pieces of the back, we take them out of the juice, after which we prepare the other ingredients that we have left, in order to have them close, in the next stage.
When the 30 minutes have passed. remove the potatoes from the oven, add salt, pepper, broth and 500 ml. the juice in which he boiled the meat. Mix the potatoes well and everything we added over them, sprinkle the basil and put the pieces on top, spread the tomato juice or Kechup on top, then sprinkle the thyme and leave in the oven for another 10-15 minutes.
It can be served with a good pickle.

Meatballs with potatoes and sour cream sauce, in the oven - Recipes



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Smoked fish meatballs and boiled potatoes in the oven

I have always liked to cook fish, either grilled, baked or steamed (with or without vegetables, in tomato sauce or mushroom sauce, leeks and sour cream, with or without citrus), or brine (with potatoes and carrots). ) and in particular & # 8220 queen of recipes & # 8221 prepared from fried fish (with or without dough & # 8211 with beer or milk, with or without cheese / smoked cheese, sprinkled with breadcrumbs / flour or simply fried fish given only by flour and egg or fried fish directly in a mixture of olive oil and fresh butter.

I prefer fresh fish, but I don't avoid frozen fish, especially during the fishing season, or salted fish or smoked fish. Usually, the recipe I want to prepare is best suited to a certain type of fish, be it fresh, frozen, salted or smoked.

Pros or cons ?! The few ingredients used, some not missing from the recipes with fish & # 8211 hot pepper and garlic, olive oil and lemon juice, but also the short cooking time, make the preparation of the fish quick, the preparation obtained to be very tasty, but and healthy.

When we talk about the preparation of fish, we must not neglect the thin slim, a bit more sympathetic, which besides the indispensable question has bones ?! & # 8211 are coded, to prepare (cleaning the fish is not exactly the easiest and simplest operation in the kitchen), but also to consume (it is a bit harder to eat with a fork and knife and in addition, to choose the bones) .

Why buy fresh, whole fish? Even if it can be bought from fishermen, whole fish, ready cleaned or fish fillets, I prefer to buy whole fish that gives me the opportunity to gather some caviar (not to be neglected, if we look at the price of trout, salmon and even pike), slice it as desired & # 8211 for soup, grill, frying or bake it in the oven.

Ingredients needed in the recipe: smoked fish (mackerel, herring, lufar) or batog (wild carp or bream), red potatoes, garlic, onion, green dill, eggs, lemon, coarse salt, peppercorns, fatty yogurt.

Whole potatoes, well washed and cleaned with wire sponge, are boiled, whole, in a pan, in cold water with a little coarse salt.

In a frying pan, fry the dried onion, finely chopped, in a little olive oil.

The smoked fish is well cleaned of bones and crushed by breaking by hand, in thin strips. It is not a mistake to cut with a knife into pieces of the right size.

Preferably, to break by hand into strips, so the bones can be removed more easily, even the smallest bones.

Smoked fish strips, cleaned of bones for smoked fish meatballs and baked potatoes.

The smoked fish strips cook for a short time, together with the onion, just enough to mix.

Boiled potatoes are peeled and crushed using a fork or mashed potato. It is a bit more complicated, to go through the meat grinder, it takes too long and in this recipe there is no need to have the potatoes finely crushed.

Crushed potatoes are mixed with fried onions and smoked fish broken into strips.

The mixture is seasoned, to taste, with coarse salt (a little, the fish is already salted), freshly ground peppercorns. Add finely chopped green dill.

For the delight of food professionals! If you want, you can add some hot peppers and / or sweet peppers to the potato and fish mixture. A special taste is obtained, if a little smoked paprika is added (if batog is used, it can also have paprika). Professional gourmets know why.

To bind the mixture, add 1-2 fresh chicken eggs.

Mix well by hand to form a homogeneous mass.

For the meatball mixture to be & # 8220unsuros & # 8221 ?! Batogul is usually quite oily. If smoked fish is used, then the meatball mixture may be dry, in which case a little olive oil may be added to the composition.

Prepare a baking tray on which a baking paper is spread.

From the ready-made mixture, meatballs are formed, round or flat, according to the housewife's preference. Place the meatballs on the baking paper.

Bake the tray in the stove oven at the right heat.

Remove the pan from the oven when the meatballs are lightly browned.

Prepare a clove of garlic, dried garlic and / or green garlic, finely chopped green dill, a little olive oil, coarse salt, yogurt, lemon juice.

Mix the ingredients well until you get a fine paste.

Fish meatballs and boiled potatoes can be served as a hot appetizer or cold appetizer, with a glass of plum brandy, next to it.

A slice of warm bread, prepared at home, in the miracle oven, is welcome, even if the composition of the meatballs contains potatoes, especially if you used fish batter, which is fatter.

Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! Remember & # 8211 he had special health problems.

New baked potatoes and sour cream sauce with mushrooms

Ingredients (for 2 people):

& # 8211 6 potatoes
& # 8211 a rosemary twig
& # 8211 salt, pepper
& # 8211 olive oil

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6 comments to & bdquo New baked potatoes and sour cream sauce with mushrooms & rdquo

thanks a lot for the recipe, I will sit at the table! pupicei & lt3

I do it tonight and tell you how successful they are

easy to make and looks great, I guess they are also very tasty!

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Raluca Brezniceanu

About me

Welcome! I'm Raluca Brezniceanu, a Craiova woman passionate about blogging. I hope that in this blog I managed to be clear about what I want, what I love, what I hate and about my values ​​and I hope that you follow my posts carefully about me, my friends or about the projects in which we are involved.


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Baked whole potatoes with sour cream and dill sauce

I really like potatoes. I eat them simple, boiled, in the oven, stuffed, in the form of puree, in stews and various foods, in meatballs, gnocchi, etc. But I love whole baked goods, then serve with a delicious cream and dill sauce. They are sensational. I leave you the recipe and I hope you try it.

Ingredients for baked whole potatoes with sour cream and dill sauce:

  • 10 medium-sized potatoes
  • 400 gr of sour cream or fatty yogurt
  • 1 thick bunch of green dill
  • 2-3 sprigs of green onions
  • 2 cloves of garlic
  • Salt and pepper

Preparation for baked whole potatoes with sour cream and dill sauce:

I chose potatoes about the same size. I washed their skin very well, because I used them like that, not peeled. The peel will protect them and keep them whole during cooking, then give them a delicious crust.

I put the potatoes in a pot with water and a little salt and let them boil for about 3/4, not at all. I took them out of the water and drained them. I greased the potatoes well with olive oil and put them in a pan, in the preheated oven for about 15 minutes.

While the potatoes were browned in the oven, I prepared the sauce. I mixed the cream with the chopped dill, the sliced ​​green onion and the crushed garlic. I seasoned with salt and pepper to taste.

I took the potatoes out of the oven and cut them in half, but not all the way down. I sprinkled a little salt and pepper on them. I placed a spoonful of sauce in the middle of each potato, then put them back in the oven for 10 minutes. The potatoes browned super nicely and received a great aroma from the sour cream sauce.

I took the potatoes out of the oven and served them with plenty of sauce.

I swallowed 3 potatoes on my breath.

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Method of preparation:

For meatballs: prepare a more suitable bowl, where we put the minced meat. We break 2 eggs, we put the 3 slices of dry bread but previously soaked well in water and drained very well (squeezed). We also add the crushed garlic, thyme, but also the potatoes ( clean and wash then boiled beforehand). Cut the parsley into small pieces, add it over the other ingredients, then mix very well.
Prepare a pan with hot oil, form the meatballs in the shape of a ball and fry them. Let them brown, but not too much, then take them out in a bowl on a paper napkin to absorb the oil from them. After we finish frying the meatballs, we make the sauce.
Sauce: in a pan heat the oil, put the garlic cut into small pieces, leave it to harden, but not too much because it burns, add over it the peeled and finely chopped tomatoes or tomato juice - as the case may be. Let them boil for a short time, then add the rantas over the sauce.
Rantasul is made from 2 tablespoons of wheat flour and 1/2 cup of water, mixed well. At the end add a little dill and pepper.
We put the meatballs in a yena bowl, and we pour the sauce over them. Leave them in the oven for 20-25 minutes at 180 or C., after which we take them out, give them a little thyme, mix them lightly, then they can be served.

Meatballs with potatoes and sour cream sauce, in the oven - Recipes

Finally I tried the shrimp, for a long time I craved them. but now I don't feel like it: d I didn't like them very much, I don't know if I did them right (they came out a bit strong), or if I made a mistake somewhere, it is certain that I don't know if I will try again too soon.
I kept looking for recipes on the net, I asked the advice of my friends from the cook and in the end I decided to make Radu's recipe.

  • 3-4 potatoes
  • salt
  • pepper
  • sweet Boya
  • I had dried basil (in the original recipe fresh)
  • olive oil for greased tray
  • 1 bag of peeled shrimp
  • lemon juice
  • 2 cloves garlic
  • 2 tablespoons white wine
  • salt
  • pepper
  • 3 tablespoons sour cream
  • 3 cloves garlic
  • lemon juice
  • 2-3 olive oil
  • dill


I like them a lot and when I made them they didn't look strong. I thawed them in the fridge, passed them through a stream of cold water. I heated the oil in the pan and kept it on high heat for 2 minutes on each side. I then took them out and continued the sauce, but without boiling them. Maybe that's what made them strong. They are crispy on the outside and juicy on the inside. Try it like that. Kiss!

Sara, thanks for the advice, as I said in the recipe, just after I boiled them they hardened, when I washed them they were very soft and fragile, but I did as I wrote on the bag, so next time I won't boil them anymore, I'll see what you get out of it, I kiss you: *

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