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Chicken meatballs with mushrooms and cheese

Chicken meatballs with mushrooms and cheese



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Mix the minced chicken well with the chopped mushrooms and add salt, pepper, finely chopped garlic, eggs, green parsley and grated cheese.

Mix everything well and if the composition is too soft put 2 tablespoons of breadcrumbs, if you want.

Make the meatballs, add them to the white flour (they will be browner with the flour) and fry them on both sides in very hot oil.

Serve with garnish or simple as an appetizer with a salad

If you use canned mushrooms they will not be so dark in color, the fresh ones change color especially if they are kept for 2-3 days.


Meatballs with beans and mushrooms & # 8211 video recipe

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Meatballs with beans and mushrooms or delicious fasting meatballs is a wonderful recipe that can save us if we no longer know what to eat during Lent or if we have an event during Lent and we need to prepare some fasting appetizers. I also made fasting meatballs with chickpeas and potatoes, but this time I chose to use beans as the main ingredient, especially since I had a canned bean brand Sun Food, already cooked and of very good quality.

This recipe for meatballs with beans and mushrooms is very good when we want to cook something fast, with few ingredients that we already have at hand. The mushrooms are also in a jar, already marinated and ready to be used. The ones from Sun Food are 100% natural and although I know that sometimes we are reluctant to canned food, I always use them successfully. I don't worry either because some are packaged in aluminum cans so that the inside of the cans is treated so that the aluminum doesn't contaminate the food.

That being said, I prepared these meatballs with beans and mushrooms extremely easily and quickly. I hardened a little onion in which I put the mushrooms well drained of water. I only hardened them for a few minutes, enough to remove from the water they contain and to intensify their taste. I added garlic and parsley to taste but you can also add dill, thyme or any other aromatic herbs. I mixed everything with the beans and the resulting paste I tied with breadcrumbs.

I shaped these meatballs with beans and mushrooms into balls and put them in a tray because I chose to sprinkle them with a little oil and bake them in the oven, to avoid frying them in an oil bath. Of course you can also fry them in hot oil until they are well browned on top. Serve these meatballs with tomato sauce or simply as such, possibly with a little mustard. They are amazing!