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Turkey meatballs

Turkey meatballs


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The meat is washed and put in a larger pot. The more turkey you put, the better it will thicken. Add cold water over it enough to cover it with just two or three fingers. Put in the pot two or three cloves of garlic for taste, peppercorns, bay leaves and whole vegetables washed and cleaned. Let it simmer for a few hours until the meat comes off the bones. If you want you can check a little with your finger that the juice is sticky, that it is coagulated.

Remove the meat when it is cooked and let the juice cool at room temperature. The vegetables are prepared for garnishing (I put only the carrot in the meatball for color and I used the bleach and onion in the juice for taste). You can also cut them with a special knife to give them a special shape. Eggs are cut into slices, halves or quarters. The peas are boiled and drained of water. The donuts are cut into smaller strips or pieces and the meat as well. Place on the bottom of some dishes: (plates, glass cups, small bowls) all this. Squeeze the juice well through a sieve and a few rows of gauze and mix well with the rest of the crushed garlic and vegeta to taste. Pour over meat and vegetables warm juice almost cooled and place on the balcony. After a few hours, put it in the fridge. Pour over plates and serve.


TURKEY PIFTIE

Or & ldquoracituri & rdquo as it is called in some areas of the country.

For several years now, my mother has only been making turkey meat and I want to tell you

that I don't even want to hear about the pork meatball anymore.

The turkey one seems much tastier to me and is definitely much healthier.

It's the first time I make a meatball and the top comes out.

So the ones you haven't done so far, courage, will surely come out!

I did it for New Year's Eve, but I'm posting it now for those who want to make it for Easter.

2 turkey wings (that's what I used for 4 servings)

We put the turkey wings to boil in more water (as if we were making soup). We also add salt.

The water must be enough to have where it fell for. that we will boil it for about 4 hours (on low heat, with a lid).

You can also use turkey legs, the idea is to have enough bones to clot the juice.

When do we know it's ready? First of all, the meat begins to detach itself from the bones.

Then, from the mother's reading: to make sure that the meatball will thicken, we boil it in the evening and let it cool until the next day.

The next day we see how tight it is.

If it is well coagulated and we are satisfied with the consistency,

we put it on the fire until it liquefies and that's it.

If it is not very coagulated, put it on the fire and boil it for another 1-2 hours (also with a lid).

Let it cool (to be warm), remove the meat, chop it, removing it from the bones (I throw the skin).

Prepare the dishes in which we will put it together and divide the meat evenly (I put it in 4 small bowls).

If you want (I wanted) you can boil some peas, carrot slices, boiled egg, etc., which you put on the bottom of the bowl, before putting the meat.

The remaining juice, season with salt, and squeeze the garlic. We taste it and see if we still need garlic, everyone puts it to taste.

Mix the juice well with a polish, then strain it and pour it lightly over the meat in bowls.

I say easy, because if we put vegetables, we won't bother them & hellip

Cover with plastic wrap and let cool until the next day, preferably.

If you want to turn the meatball on a plate, as I did, keep the meatball bowl in hot water for 1 minute (or more)

until it peels off when you turn it & ldquocu bottom up & rdquo.

Be careful not to leave it in hot water too much because it liquefies quite quickly.

What I failed to do was get the liquid clear (although I tried to vent it, I boiled it

with onion leaves & hellip all sorts of & ldquoleacuri & rdquo heard from each other .. but they failed.


Turkey meatball, simple recipe

The snow has come and with it we prepare for the winter holidays. What we must not miss from the table is traditional piftia. I chose to do one today turkey meatballs because it is much easier for the body.

Turkey meat is always included in low fat diets. The benefits of eating turkey are many. The most important thing is to lower bad cholesterol in the blood and improve the immune system.

INGREDIENTS

  • 1kg turkey meat (neck, wings, upper leg)
  • 1 whole onion
  • 2 carrots
  • 2 parsnip roots
  • 1 clove of garlic
  • 2-3 bay leaves
  • salt for taste
  • pepper

HOW TO PREPARE TURKEY MEAT?

Wash the meat very well under running cold water. Place in a bowl over which to pour water.

In order to obtain a meatball that closes on its own (without the need for gelatin), we must use as many bones as possible.

Boil the meat until the water is reduced by half over medium heat. During boiling, the foam that forms on top accumulates. The soup must be liquid, free of impurities.

Peel the vegetables (carrots, parsnips, celery, onions). The cleaned and washed vegetables are left whole and put in bone soup. Salt to taste, add the other spices (pepper, bay leaves) and let it boil.

Meanwhile, clean the garlic and pass well.

The turkey meatball is ready when the meat comes off the bones. Remove the vegetables and meat separately when we consider that the cooking process is over. Leave to cool for 10-15 minutes.

Finely grind the garlic, add it to the warm soup (not hot). Mix lightly, and if we consider it necessary, add a little more salt. Leave for about 20 minutes for the flavors to homogenize.

sieving: Personally I use a sieve with very small eyes to slip the piftia very well. A gauze can also be used. The soup must be liquid at the end of the operation.

In deep bowls, place the meat and sliced ​​vegetables first. Pour the soup into each bowl covering the meat and vegetables. Let it cool to temperatures between 0 and -1 degree.


TURKEY PIFTIE

Or "colds" as it is called in some areas of the country.

For several years now, my mother has only been making turkey meat and I want to tell you

that I don't even want to hear about the pork meatball anymore.

The turkey one seems much tastier to me and is definitely much healthier.

It's the first time I make a meatball and the top comes out.

So the ones you haven't done so far, courage, will surely come out!

I did it for New Year's Eve, but I'm posting it now for those who want to make it for Easter.

2 turkey wings (that's what I used for 4 servings)

We put the turkey wings to boil in more water (as if we were making soup). We also add salt.

The water must be enough to have where it fell for. that we will boil it for about 4 hours (on low heat, with a lid).

You can also use turkey legs, the idea is to have enough bones to clot the juice.

When do we know it's ready? First of all, the meat begins to detach itself from the bones.

Then, from the mother's reading: to make sure that the meatball will thicken, we boil it in the evening and let it cool until the next day.

The next day we see how tight it is.

If it is well coagulated and we are satisfied with the consistency,

we put it on the fire until it liquefies and that's it.

If it is not very coagulated, put it on the fire and boil it for another 1-2 hours (also with a lid).

Let it cool (to be warm), remove the meat, chop it, removing it from the bones (I throw the skin).

Prepare the dishes in which we will put it together and divide the meat evenly (I put it in 4 small bowls).

If you want (I wanted) you can boil some peas, carrot slices, boiled egg, etc., which you put on the bottom of the bowl, before putting the meat.

The remaining juice, season with salt, and squeeze the garlic. We taste it and see if we still need garlic, everyone puts it to taste.

Mix the juice well with a polish, then strain it and pour it lightly over the meat in bowls.

I say easy, because if we put vegetables, we won't bother them…

Cover with plastic wrap and let cool until the next day, preferably.

If you want to turn the meatball on a plate, as I did, keep the meatball bowl in hot water for 1 minute (or more)

until it peels off when you turn it "upside down".

Be careful not to leave it in hot water too much because it liquefies quite quickly.

What I failed to do was get the liquid clear (although I tried to vent it, I boiled it

with onion leaves… all kinds of "cures" heard from each other .. but they failed.

If you have the secret, maybe share it with me.


Turkey turkey

We, Moldovans, can't imagine the holiday meal without a meatball or a cold as we call it. That's why we couldn't ignore this traditional food in the month of Santa Claus and not share with you our wonderful recipe - so that each of you has a meatball on the table!

Ingredients

  • 4 turkey wings (about 2 kg.)
  • 3 carrots (clean and wash well)
  • 1 parsley root (cleaned and washed well)
  • 2 large onions (cleaned and washed well)
  • 10 cloves of garlic (clean and wash well)
  • 3 bay leaves
  • 1 teaspoon & # 8211 peppercorns
  • 4 liters & # 8211 flat water
  • 1 tablespoon salt

The preparation process

Put the turkey wings in a large, spacious cauldron, pour over the water. Then put the pot on the fire and leave it until the water starts to boil and you will see how the meat foam forms. Remove the foam with a spoon or foamer. When the water starts to boil, simmer and put the meat, carrots, celery root and onion (all whole) in a cauldron. Put the bay leaves, salt and black peppercorns. Then boil the wings for about 4-5 hours, or until the meat falls off the bones.

After the meat has boiled well, take the kettle off the heat and let it cool for about 10 minutes.

After it has cooled, put the meat in a bowl and the vegetables in another. And over the juice left in the pot, add the crushed garlic cloves and let it sit for about 10 minutes. Then strain the juice.

Then bone the meat and cut it into pieces.

Arrange the meatball on a flat plate or in bowls: arrange the meat on the entire surface of the plate, then arrange carrots and sliced ​​celery on top and decorate with a few parsley leaves. Pour the meat soup on top so that it covers all the ingredients.


TURKEY PIFTIE

Or & ldquoracituri & rdquo as it is called in some areas of the country.

For several years now, my mother has only been making turkey meat and I want to tell you

that I don't even want to hear about pork meat anymore.

The turkey one seems much tastier to me and is definitely much healthier.

It's the first time I make a meatball and the top comes out.

So the ones you haven't done so far, courage, will surely come out!

I did it for New Year's Eve, but I'm posting it now for those who want to make it for Easter.

2 turkey wings (that's what I used for 4 servings)

We put the turkey wings to boil in more water (as if we were making soup). We also add salt.

The water must be enough to have where it fell for. that we will boil it for about 4 hours (on low heat, with a lid).

You can also use turkey legs, the idea is to have enough bones to clot the juice.

When do we know it's ready? First of all, the meat begins to detach itself from the bones.

Then, from the mother's reading: to make sure that the meatball will thicken, we boil it in the evening and let it cool until the next day.

The next day we see how tight it is.

If it is well coagulated and we are satisfied with the consistency,

we put it on the fire until it liquefies and that's it.

If it is not very coagulated, put it on the fire and boil it for another 1-2 hours (also with a lid).

Let it cool (to be warm), remove the meat, chop it, removing it from the bones (I throw the skin).

Prepare the dishes in which we will put it together and divide the meat evenly (I put it in 4 small bowls).

If you want (I wanted) you can boil a little pea, carrot slices, boiled egg, etc., which you put on the bottom of the bowl, before putting the meat.

The remaining juice, season with salt, and squeeze the garlic. We taste it and see if we still need garlic, everyone puts it to taste.

Mix the juice well with a polish, then strain it and pour it lightly over the meat in bowls.

I say easy, because if we put vegetables, we won't bother them & hellip

Cover with plastic wrap and let cool until the next day, preferably.

If you want to turn the meatball on a plate, as I did, keep the meatball bowl in hot water for 1 minute (or more)

until it peels off when you turn it & ldquocu bottom up & rdquo.

Be careful not to leave it in hot water too much because it liquefies quite quickly.

What I failed to do was get the liquid clear (although I tried to vent it, I boiled it

with onion leaves & hellip all sorts of & ldquoleacuri & rdquo heard from each other .. but they failed.


TURKEY PIFTIE

Or "colds" as it is called in some areas of the country.

For several years now, my mother has only been making turkey meat and I want to tell you

that I don't even want to hear about the pork meatball anymore.

The turkey one seems much tastier to me and is definitely much healthier.

It's the first time I make a meatball and the top comes out.

So the ones you haven't done so far, courage, will surely come out!

I did it for New Year's Eve, but I'm posting it now for those who want to make it for Easter.

2 turkey wings (that's what I used for 4 servings)

We put the turkey wings to boil in more water (as if we were making soup). We also add salt.

The water must be enough to have where it fell for. that we will boil it for about 4 hours (on low heat, with a lid).

You can also use turkey legs, the idea is to have enough bones to clot the juice.

When do we know it's ready? First of all, the meat begins to detach itself from the bones.

Then, from the mother's reading: to make sure that the meatball will thicken, we boil it in the evening and let it cool until the next day.

The next day we see how tight it is.

If it is well coagulated and we are satisfied with the consistency,

we put it on the fire until it liquefies and that's it.

If it is not very coagulated, put it on the fire and boil it for another 1-2 hours (also with a lid).

Let it cool (to be warm), remove the meat, chop it, removing it from the bones (I throw the skin).

Prepare the dishes in which we will put it together and divide the meat evenly (I put it in 4 small bowls).

If you want (I wanted) you can boil a little pea, carrot slices, boiled egg, etc., which you put on the bottom of the bowl, before putting the meat.

The remaining juice, season with salt, and squeeze the garlic. We taste it and see if we still need garlic, everyone puts it to taste.

Mix the juice well with a polish, then strain it and pour it lightly over the meat in bowls.

I say easy, because if we put vegetables, we won't bother them…

Cover with plastic wrap and let cool until the next day, preferably.

If you want to turn the meatball on a plate, as I did, keep the meatball bowl in hot water for 1 minute (or more)

until it peels off when you turn it "upside down".

Be careful not to leave it in hot water too much because it liquefies quite quickly.

What I failed to do was get the liquid clear (although I tried to vent it, I boiled it

with onion leaves… all kinds of "cures" heard from each other .. but they failed.

If you have the secret, maybe share it with me.


INGREDIENTS turkey meat

Check the ingredients as you put them in the shopping cart.

1200 g of water

1 kg of turkey meat with bone

1 head of garlic

1 carrot

1 onion

1 celery

1 parsnip

½ teaspoon of salt

5 peppercorns

1 bay leaf

Parsley leaves for decoration


TURKEY PIFTIE

Or & ldquoracituri & rdquo as it is called in some areas of the country.

For several years now, my mother has only been making turkey meat and I want to tell you

that I don't even want to hear about the pork meatball anymore.

The turkey one seems much tastier to me and is definitely much healthier.

It's the first time I make a meatball and the top comes out.

So the ones you haven't done so far, courage, will surely come out!

I did it for New Year's Eve, but I'm posting it now for those who want to make it for Easter.

2 turkey wings (that's what I used for 4 servings)

We put the turkey wings to boil in more water (as if we were making soup). We also add salt.

The water must be enough to have where it fell for. that we will boil it for about 4 hours (on low heat, with a lid).

You can also use turkey legs, the idea is to have enough bones to clot the juice.

When do we know it's ready? First of all, the meat begins to detach itself from the bones.

Then, from the mother's reading: to make sure that the meatball will thicken, we boil it in the evening and let it cool until the next day.

The next day we see how tight it is.

If it is well coagulated and we are satisfied with the consistency,

we put it on the fire until it liquefies and that's it.

If it is not very coagulated, put it on the fire and boil it for another 1-2 hours (also with a lid).

Let it cool (to be warm), remove the meat, chop it, removing it from the bones (I throw the skin).

Prepare the dishes in which we will put it together and divide the meat evenly (I put it in 4 small bowls).

If you want (I wanted) you can boil some peas, carrot slices, boiled egg, etc., which you put on the bottom of the bowl, before putting the meat.

The remaining juice, season with salt, and squeeze the garlic. We taste and see if we still need garlic, everyone puts according to taste.

Mix the juice well with a polish, then strain it and pour it lightly over the meat in bowls.

I say easy, because if we put vegetables, we won't bother them & hellip

Cover with plastic wrap and let cool until the next day, preferably.

If you want to turn the meatball on a plate, as I did, keep the meatball bowl in hot water for 1 minute (or more)

until it peels off when you turn it & ldquocu bottom up & rdquo.

Be careful not to leave it in hot water too much because it liquefies quite quickly.

What I failed to do was get the liquid clear (although I tried to vent it, I boiled it

with onion leaves & hellip all sorts of & ldquoleacuri & rdquo heard from each other .. but they failed.


Video: Μπιφτέκια Λαχανικών Επ. 29. Kitchen Lab TV. Άκης Πετρετζίκης (June 2022).


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