Noodles with meatballs
Composition / ingredients
4
servings:
Cooking method
Noodles with meatballs I cook extremely rarely. This is a rather laborious culinary recipe, but the effort is worth it. This food is not for dieters, but it is unlikely that even they will be able to pass by!
Cooking is better to start with cooking rice and minced meat for meatballs. I like to cook minced meat myself, mixing veal, fat pork and chicken fillet. I scroll through the meat grinder a couple of times and add spices with egg.
If the rice is ready, you need to let it escape. In the meantime, finely chop 2 onions, mix with paprika and add to the minced meat together with rice.
Now you can forget about minced meat for a while – put it in the refrigerator and start the test.
Actually cooking noodles is not difficult. Sift the flour, break one egg there, add warm water and knead thoroughly. Now we also set aside the dough for half an hour and get down to the broth.
As for me, the most delicious broth is obtained only from chicken breasts. My secret to a delicious broth is allspice, ground bay leaf and a whole peeled onion. Naturally, meat and additives should be removed from the broth before cooking meatballs.
It's time to do the dough again – it needs to be rolled out into a thin sheet and allowed to dry for 15 minutes. After that, we roll the sheet into a tube and cut pieces as wide as the little finger. The result is cute circles that need to be spread out in a pile on a baking sheet and dried in a hot oven for a couple of minutes. Noodles will get a very pleasant, truly homemade taste.
At the same time, you can cook meatballs. But first fry the sliced onion in a frying pan and roll the minced meat into neat balls – lower them into the broth. And don't forget the fried onion – add it a couple of minutes after the meatballs hit the pan.
It remains to have the courage not to eat meatballs just like that. It's time to take it out of the oven and put it in the broth for the meatballs.
Noodles with meatballs are just the perfect lunch. Especially with wheat bread croutons – personally, I only eat like this.
Cooking is better to start with cooking rice and minced meat for meatballs. I like to cook minced meat myself, mixing veal, fat pork and chicken fillet. I scroll through the meat grinder a couple of times and add spices with egg.
If the rice is ready, you need to let it escape. In the meantime, finely chop 2 onions, mix with paprika and add to the minced meat together with rice.
Now you can forget about minced meat for a while – put it in the refrigerator and start the test.
Actually cooking noodles is not difficult. Sift the flour, break one egg there, add warm water and knead thoroughly. Now we also set aside the dough for half an hour and get down to the broth.
As for me, the most delicious broth is obtained only from chicken breasts. My secret to a delicious broth is allspice, ground bay leaf and a whole peeled onion. Naturally, meat and additives should be removed from the broth before cooking meatballs.
It's time to do the dough again – it needs to be rolled out into a thin sheet and allowed to dry for 15 minutes. After that, we roll the sheet into a tube and cut pieces as wide as the little finger. The result is cute circles that need to be spread out in a pile on a baking sheet and dried in a hot oven for a couple of minutes. Noodles will get a very pleasant, truly homemade taste.
At the same time, you can cook meatballs. But first fry the sliced onion in a frying pan and roll the minced meat into neat balls – lower them into the broth. And don't forget the fried onion – add it a couple of minutes after the meatballs hit the pan.
It remains to have the courage not to eat meatballs just like that. It's time to take it out of the oven and put it in the broth for the meatballs.
Noodles with meatballs are just the perfect lunch. Especially with wheat bread croutons – personally, I only eat like this.
Caloric content of the products possible in the composition of the dish
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- Fortified boiled white rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Bay leaf - 313 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Mixed minced meat - 351 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Paprika - 289 kcal/100g
- Chicken breast - 113 kcal/100g
- Chicken egg - 80 kcal/100g
- Pepper - 26 kcal/100g
- Allspice - 263 kcal/100g
