Recipes for meatballs and meatloaf

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I think it’s one of the oldest recipes in the world. Meatballs and meatloaf, made with what’s in the house, good and that they all agree in the family. They are very homemade recipes and are fine with anything, all kinds of meat, vegetables and even fish. Every housewife has her own particular recipe, but even great chefs have reinvented themselves to find unusual recipes but particularly delicious and tasty. We also start from the classic recipes, those that never set, to move on to those to try because they are particular and original.

The meatballs can be made in the same way as the meatloaf, they vary only the size, since once prepared the dough is made smaller balls, also these cooked both fried and in the oven. There are, however, delicious recipes for meatballs that are good especially for their size, that is, small and are not suitable for meatloaf. At the bottom of the article there are also recipes for special and tasty meatballs.

Classic meatloaf

The meatloaf we all know, it is beef or veal, you can cook both cooked in the meat broth and in the oven. The ingredients, however, are the usual. It is a rustic and hearty dish suitable for all kinds of lunches.

Required for classic meatloaf

  • 800 grams of minced beef or veal
  • 2 eggs
  • a tablespoon of chopped parsley
  • 100 grams of grated Parmesan cheese
  • a pinch of nutmeg
  • 200 grams of bread crumbs
  • salt, pepper, breadcrumbs, milk and olive oil just enough

Preparation of classic meatloaf

Mix the minced meat with the beaten eggs, chopped parsley, grated Parmesan cheese, bread crumbs soaked in a little milk and then squeezed, a pinch of nutmeg. Adjust salt and pepper and 4 tablespoons of olive oil in the dough.

Work with your hands and pack a kind of salami to pass into the breadcrumbs.

Put a few tablespoons of olive oil and meatloaf in a baking pan and cook for about an hour at 180 degrees. Pour a few tablespoons of meat or nut broth over the meatloaf to prevent it from drying out too much.

At the end of cooking, let the meatloaf rest at least half an hour before cutting it into slices. Serve with the cooking bottom on top of the slices.

Stuffed meatloaf

Required for stuffed meatloaf

  • 800 grams of mixed minced beef of beef and pork
  • 200 grams of breadcrumbs
  • 150 grams of grated Parmesan cheese
  • a clove of chopped garlic
  • 2 tbsp chopped parsley
  • 2 eggs
  • salt and pepper just enough

For the filling:

  • 100 grams of grated provola-type cheese
  • 3 hard-boiling eggs
  • 180 grams of minced ham
  • 3 chopped basil leaves

For the sauce:

  • 500 grams of tomato sauce
  • 2 cloves garlic
  • 3 tbsp olive oil
  • salt as needed

Preparing stuffed meatloaf

First knead the meat with breadcrumbs, beaten eggs, grated cheese, chopped garlic and parsley. Season with salt and pepper. Work the dough well with your hands so that all the ingredients are mixed.

Spread this dough on a baking paper helping with a rolling pin, trying to give it the shape of a rectangle about one and a half centimeters thick.

On top of this rectangle sprinkle the chopped ham and grated provola and the chopped basil. Place the 3 hard-boiled eggs in the center in the direction of length and help you with the oven paper roll the dough and close it at the ends forming a kind of large salami.

In a pan, brown the meatloaf with a few tablespoons of olive oil, turning it adagio.

Meanwhile, in a rather large saucepan, put the tomato sauce on the heat with a little olive oil and a pinch of salt. Cook the sauce for about ten minutes then put the meatloaf in the sauce, also recovering the cooking bottom. Cook the meatloaf in the sauce with the lid for 30 to 35 minutes.
Allow the meatloaf to cool before cutting it into slices and season the slices in the already heated tomato sauce. Serve warm.

 

Florentine meatloaf

Required for Florentine meatloaf

kilograms 1 finely ground beef or veal

  • 200 grams of chopped fresh sausage
  • 2 eggs
  • 2 onions
  • 2 celery ribs
  • 100 grams of bread crumbs
  • 1 carrot
  • 2 cloves garlic
  • half a glass of dry white wine
  • a glass of meat or nut broth
  • a teaspoon of chopped parsley
  • juice of 1 lemon
  • flour, salt, pepper and olive oil just enough

Preparation of Florentine meatloaf

Mix together the beef or veal flesh, chopped sausage, bread crumb, chopped garlic, a chopped onion, parsley and beaten eggs. Season with salt and pepper and knead with your hands until you get a homogeneous mixture to which to give the shape of a large salami. Pass the meatloaf into the flour and let stand at least half an hour. Finely chop the carrot, onion and 2 celery ribs.

In a saucepan fry the chopped vegetables in a few tablespoons of olive oil. Adjust salt and pepper and as soon as they are golden, add the meatloaf, slowly browning in each part. Then pour in the white wine and let it evaporate completely. If the mixture tends to dry too wet with a little meat or nut broth. After cooking, after about 35 – 40 minutes remove the meatloaf, cut it into slices after about 30 minutes and soak the slices with lemon juice.

Meanwhile, with a dipping mix or with the green pastry finely chop the vegetables in which the meatloaf has been cooked and with this hot sauce cover the meatloaf slices and bring to the table.

Chickpea and potato meatloaf

Necessary for chickpea and potato meatloaf

  • 500 grams of chickpeas already boiled
  • 200 grams of potatoes
  • 1 tbsp capers
  • breadcrumbs, salt, pepper and rosemary just enough

Preparation of chickpea and potato meatloaf

Lightly boil (about 20 minutes) the potatoes. Once the peel is removed, put the potatoes in a mixer along with the chickpeas and capers. Chop the vegetables, season salt and pepper, and once the mixture is removed from the mixer put it on top of a parchher paper sprinkled with breadcrumbs trying to give the mixture the shape of the meatloaf. Helping you with breadcrumbs try to make the meatloaf solid enough. Place in the oven already hot at 200 degrees for about 20 minutes, putting on top a few sprigs of rosemary.

Cut the meatloaf into slices after cooling a little.

Tuna and potato meatloaf

Necessary for tuna and potato meatloaf

  • Kilograms 1 of potatoes already boiled and peeled
  • 500 grams of tuna in the oven
  • 150 grams of grated Parmesan cheese
  • 2 eggs
  • 1 teaspoon chopped parsley
  • salt, pepper, olive oil and breadcrumbs just enough

Preparation of tuna meatloaf and potatoes

Pass the potatoes into the greenpass to reduce the potatoes to a puree. Add to this the tuna drained from oil and chopped, the grated Parmesan cheese, the two beaten eggs, the chopped parsley and the breadcrumbs, as much as it takes to give the dough the texture. Season salt and pepper and help with a sheet of baking paper give the dough the shape of the meatloaf. Close the meatloaf in the oven paper and bake in the oven already hot at 200 degrees for about 30 – 35 minutes.

Ten minutes before removing the meatloaf from the oven, remove the oven paper and pass a little olive oil over. This will make the meatloaf more golden and crisp. Slice the meatloaf as soon as it has cooled.

Rice meatballs

Necessary for rice patties

  • 400 grams of rice
  • 400 grams of mozzarella
  • 2 eggs
  • 30 grams of grated Parmesan cheese
  • 1 teaspoon chopped parsley
  • salt, pepper and seed oil for frying and breadcrumbs, just enough

Preparation of rice meatballs

First cook the rice al dente. Once cooked and drained add the diced mozzarella, beaten eggs, grated Parmesan cheese and chopped parsley. Mix well to mix the ingredients, adjust salt and pepper. Form balls with the mixture and after passing them in a beaten egg and then in the breadcrumbs, fry the meatballs in plenty of hot seed oil. Brown the meatballs on each side and once cooked pass the meatballs into a paper towel to remove the excess oil and serve very hot.

Cod meatballs

Necessary for cod meatballs

  • 500 grams of cod already soaked
  • 500 grams of potatoes
  • 1 small onion, finely chopped
  • 3 eggs
  • a tablespoon of chopped parsley
  • salt, pepper, breadcrumbs and seed oil to fry just enough

Preparation of cod meatballs

Boil the potatoes in boiling water. Once cooked and peeled, pass the potatoes in to the vegetable or mixer, where you can also put the already cooked cod cut into small pieces.

To this cream of potatoes and cod add the chopped onion and parsley and the beaten eggs. Adjust the salt and pepper and mix well. With a spoon make many small portions of the dough, pass the meatballs into the breadcrumbs and fry in plenty of seed oil. Once fried, pass the meatballs into paper towels and serve hot.

Mushroom meatballs

Necessary for mushroom meatballs

  • 600 grams of porcini mushrooms
  • 300 grams of finely ground pork pulp
  • 1 garlic cloves
  • 1 tbsp chopped parsley
  • 50 grams of grated pecorino cheese
  • 30 grams of bread crumbs
  • 3 eggs
  • salt, pepper, breadcrumbs and oil to fry just enough

Preparation of mushroom meatballs

First clean and chop the mushrooms. Add the minced pork, chopped garlic clove, parsley, pecorino cheese and bread crumbs to the mushrooms. Season with salt and pepper and add 2 beaten eggs to the whole.

Work the dough obtained in order to mix all the ingredients and once ready, prepare some meatballs.

Once ready, pass the meatballs into a beaten egg and then into the breadcrumbs. Fry in plenty of seed oil until golden brown.
Remove from the oil and pass the meatballs into paper towels. Serve warm.

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