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Potato meatballs with kaizer and ham

Potato meatballs with kaizer and ham

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Meatballs with potatoes are very tasty. Bake in the oven so we don't have problems with high cholesterol.

  • 400 g potatoes
  • 100 g flour
  • 1 small onion
  • 1 clove garlic
  • 1 tablespoon olive oil
  • 50 g grated cheese
  • 50 g diced ham
  • 50 g kaizer cut into small cubes
  • 1 or
  • Dill parsley
  • salt pepper

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Potato meatballs with kaizer and ham:

Boil the potatoes and puree them. Mix the puree with cheese, egg, dill and parsley. Then chop the onion and lightly fry and fry in olive oil. Add the ham and the kaizer to the pan. We brown them a little and then take them off the heat. After they cool, add them over the composition of mashed potatoes. Mix well and add flour, salt and pepper to taste. We get a soft dough. With your hands slightly soaked in water, form some meatballs.

Place them on a baking sheet and put in the preheated oven for 1 hour at 180 ° C.

Potato meatballs with kaizer and ham - Recipes

Potato meatballs with ripe tomatoes

Potato and leek meatballs, flavored with cheese and herbs, form a satisfying vegetarian meal when served with large, ripe tomatoes and plain lettuce. Flour potatoes and ripe Cheddar cheese are used, or other hard cheese, good to laugh and with a strong taste.


    900 g well-washed flour potatoes 225 g large leeks, sliced ​​2 tablespoons semi-skimmed milk 2 teaspoons mustard with grains 85 g grated cheddar cheese 5 tablespoons chopped green parsley 1 tablespoon freshly chopped thyme flour, for modeling 1 beaten egg 85 g crumbs of fresh wholemeal bread 4 large tomatoes cut in half 2 tablespoons olive oil flavored with garlic

Cut larger potatoes into halves or quarters. Bring a large pot of water to a boil and add the potatoes. Bring to the boil again, then reduce the heat and simmer the potatoes for 15 minutes, or until tender. Add the leeks in the last 5 minutes of cooking.

Drain the vegetables well, then spread them on a tray and let them cool. Preheat the oven to 220 ° C.

When the potatoes are cold enough to be handled, peel and place in a large bowl with the leeks. Crush the vegetables with a fork, add the milk, mustard, cheese, parsley and thyme and mix well.

Divide mixture into 8 parts. Shape each part in the form of a ball, then flatten it by pressing them on a surface sprinkled with flour, to obtain meatballs 9 cm in diameter and 3 cm thick.

Place the meatballs on a clean tray or on a plate. Grease with beaten egg and sprinkle with half of the breadcrumbs. Return the meatballs and repeat the operation on the other side. Then transfer to a non-stick baking tray, greased with oil, and bake for 15 minutes.

Meanwhile, place the tomatoes in a heat-resistant dish, with the cut side up. Grease with garlic flavored oil and sprinkle with breadcrumbs, if left.

Turn the potato meatballs carefully, using a spatula. Put the tomatoes in the oven and bake for 10 minutes with the meatballs, until they are browned. Serve hot.

Purple or purple potato meatballs with bellows cheese

Today I dared to try something new: very simple to make, but tasty, healthy and good-looking: purple potato meatballs stuffed with cheese.

Purple potatoes are quite difficult to find in our country, but they are starting to appear in some supermarkets, for example in Auchan or Kaufland. They taste very good and look very interesting.

For the purple meatballs stuffed with cheese we need the following ingredients:

  • 1.5 kg purple potatoes purple potatoes
  • 4 cloves of garlic
  • 150-200g bellows cheese or cream cheese
  • 100g butter
  • salt
  • Sesame seeds

Wash the potatoes well (I usually use a new dish sponge) and boil them in salted water with garlic cloves.

While the potatoes are boiling, prepare the cheese balls.

After the potatoes are cooked, leave them to cool a bit, then peel them, add the butter and grind them with a fork.

Add salt to taste and mix well.

Put a tablespoon of puree in the palm, add a ball of cheese and shape with the palms until a round meatball is formed.

And so on until we finish the whole composition. The balls are given by sesame seeds, and the contrast of white and purple is effective.

Put them on a plate and put them in the fridge to cool, after which they can be served with anything you want: with fried meat, with salad or on a plate with appetizers.

Potato dumplings with ham and cheese

If you are bored of traditional meatballs, then we suggest you try the recipe offered by the team Bucă . Potato meatballs with ham and cheese are a delicious, hearty, very appetizing dish and very easy to prepare.

If you don't like fried, you can bake them in the oven. You can serve them with cream or with a fresh vegetable salad.


Note: See Measuring Ingredients

Method of preparation

1. Grate the potatoes, cheese and ham. Add eggs, chopped green onions, season with pepper and salt, if necessary.

2. Add the flour and mix well.

3. Sprinkle with flour and form the meatballs from the mixture obtained, fry them in a hot pan with oil or bake in the oven at 190 degrees for 20 minutes.

Spanish omelet with ham and cheese

1. In a deep frying pan, heat 3-4 tablespoons of olive oil. In the oil put the diced potatoes and the onion cut into large scales.

2. Sprinkle a little salt and turn the potatoes continuously for 10-15 minutes, until soft.

3. When the potatoes become soft, crush them with a wooden spoon until you get a homogeneous consistency.

4. Combine mashed potatoes with eggs and salt to taste.

5. Grease the same pan with a little oil and pour a third of the composition once the oil has heated up. Spread it evenly, then place 4 slices of cheese, the 4 slices of ham, then 4 slices of cheese.

6. Pour the rest of the Spanish omelette composition on top and distribute it evenly.

7. After about 5 minutes, when the omelet has taken shape and browned on the bottom, turn it using a plate, then put it back in the pan, with the unbleached side down.

8. Leave the Spanish omelette on medium heat for another 5 minutes and then take it out on the plate and serve immediately.

Simona's World


Simona come to the table because they are too good.

These are to my liking, so I'm coming to you with Rocsy!
Many kisses!

You made Simo wonderful food! Kiss you

waw, how good they will be! I will do it too :)

Mmm, how good they are. Yummy! Pup!

Very good, exactly to my taste.

It looks really, really good, so I'm coming to taste one too. do you still have
I love you!

Baked potatoes with crispy bacon recipe for smoked baked potatoes

Baked potatoes with crispy bacon recipe for smoked baked potatoes. Baked fried potatoes (kaiser, ribs or smoked ham). How to make the best baked potatoes? Recipes with baked potatoes. Recipes with bacon or smoked meat.

When I cook potatoes (either baked potatoes or fried in oil, in a frying pan) I really want to get some crispy potatoes, nicely browned but with a soft and well-made interior. I could not eat some translucent potatoes, soaked in oil, green and soft. I think you know what I mean. We must be careful not to "boil" the potatoes in oil because they will not be edible.

Look how beautiful these baked bacon potatoes are! Roasted and appetizing potatoes that look extraordinarily good and, for the best part, are not soaked in oil.

Oana has a great recipe for potatoes au gratin with bacon and cream (Norwegian potatoes) which you can find it here.

This is an extremely simple and affordable recipe, practically the preparation does not take even 15 minutes. From one kg of potatoes you will get 4 servings of potatoes with bacon as a garnish or 2 servings as a main course.

  • 1 kg of potatoes
  • 2 tablespoons oil
  • 250 g bacon or other smoked meat (kaiser, ham, ribs)
  • salt
  • pepper

Norwegian potatoes au gratin with bacon and sour cream

Norwegian potatoes au gratin with bacon and sour cream. A simple recipe for baked potatoes with slices of smoked ham (kaiser, bacon) and a great sour cream sauce. The recipe is extremely quick: cut the potatoes, cut the ham and shape into the oven. You will see!

Why do you call them Norwegian potatoes? Maybe this recipe also appears in the Norwegian culinary repertoire & # 8230, although I have the impression that the thing is about the same as the "French potatoes". That is, the name is not related to the country of origin. The recipe for French potatoes you can find it here.

My grandmother from Sibiu found the recipe in a German magazine from the & # 821770 years and there they were called like this: & # 8222Norwegische Kartoffeln & # 8221. I think I still have somewhere the piece of paper cut from that magazine. What is certain is that these au gratin potatoes are very tasty and filling and are very easy to prepare. It is a winter recipe because it contains many calories. It also resembles the dauphinoise potato recipe.

You can also make a version without ham & # 8211 like this as I did here.

If we have to boil eggs and potatoes for French potatoes, in the case of Norwegian potatoes we use raw potatoes directly. They will boil directly in the sauce composed of milk and cream and will absorb it. A madness! If I think about it, Nordics cook a lot of milk dishes & # 8211 like fish & # 8211 here milk trout recipe. The fish cooked this way has a phenomenal taste!

My heat resistant vessel has the dimensions of 30 x 23 x 6 cm. You can use Jena glassware. Yes, Jena (not & # 8222yena & # 8221) is pronounced & # 8222iena & # 8221 and is the name of the German city where these vessels come from. From the ingredients below results 6-8 servings. The advantage is that these Norwegian potatoes can be easily reheated in the microwave.

Video: Meatballs and Potatoes Dish