Prepare meat balls – meatballs! Use classic рецепт, либо попробуйте новые. 
Contents
4 способа приготовить тефтелей
In the oven: spread on a baking sheet covered with parchment; bake for about 15 minutes. at 220 ° С (for meatballs 5 cm in size). In grill mode: place on a deep baking sheet to cook under top heating, previously coated with a culinary spray; bake in grill mode for 5-8 minutes (for meatballs 5 cm in size). Deep-fried: fry portions in vegetable oil layer 5 see, heated to 180 ° C, 3-6 minutes (for balls measuring 2.5 cm); Small mitballs are best for deep fat. On pan: fry portions over medium heat in 1/2 tbsp. vegetable oil, turning, 8-10 minutes (for balls size 5 cm.); drain the excess fat before adding the sauce.
From beef
1. Italian. Mix 450 gr. ground beef, 1/2 tbsp. grated parmesan, 1/4 tbsp. bread crumbs, chopped parsley and milk, 2 grated cloves of garlic, 1 egg and 1 tsp. salts; pepper. Form the balls; bake it. Stew in a mixture of water and marinara sauce (2 tbsp.) For 20 minutes. 
2. Italian with cheese. Get started Italian meatballs (No. 1) with provolone cheese cubes before baking. 3. “Piccadillo”. Mix 450 gr. ground beef, 2 chopped feathers of green onions, 1 grated clove of garlic, 1 egg, each 3/4 tsp cumin and salt. Form the balls; bake it. Put out 15 min in a mixture of salsa and chicken broth (1 tbsp.), adding 1/4 Art. raisins, spanish olives and chopped cilantro. 4. With sauce chimichurri. Grind in mashed potatoes for 2 tbsp. parsley and cilantro with 3 cloves of garlic. Mix half the resulting paste with 450 g. ground beef, adding 1/4 tbsp. breadcrumbs chopped parsley and milk and 1 egg; salt and pepper. Form balloons; bake in grill mode. For the sauce, the remaining paste mix in a blender with 1/3 tbsp. olive oil, 3 tbsp. l red wine vinegar, salt and pepper. 5. Mexican. In the kitchen combine combine grind 230 gr. ground beef and fresh chorizo, 1/2 Art. crushed tortilla chips, 2 chopped green feathers onions and 1/4 tsp cumin. Form the balls; fry in a pan. Stew for 30 minutes. in 4 tbsp. 1/4 cinnamon sticks chicken broth Art. finished rice and 1 tbsp. l tomato paste. Get out the mitballs and cinnamon stick, remaining sauce puree. 6. With sauce B-B-Q. Mix 450 gr. minced beef brisket, 3/4 tbsp. crumbled corn bread, 1/2 grated onion, 1 egg, 4 tsp. chili powder, 1/2 tsp Chipotle chili powder and 1 tsp. salt. Form the balls; bake it. Put out 10 minutes. in 1 tbsp. sauce barbecue with 1 tbsp. beer. 7. African. Mix 450 gr. ground beef, 1 egg, 1 tsp each. grated ginger, curry powder and salt and a pinch of cayenne pepper. Form the balls; bake in grill mode. Stew in 2 tbsp. spicy marinara sauce mixed with water and peanut butter (1/4 tbsp.) 15 min. 
8. In Vietnamese. Combine 1/2 tbsp. juice lime, 2 tbsp. l grated carrots, sugar and fish sauce and 1 tsp. sriracha sauce. Mix 450 gr. ground beef, 2 tbsp. l chopped lemongrass, cashew nuts and sriracha sauce, 1 chopped shallots and a clove of garlic. Form the balls; fry in a pan. Serve in carrot salad leaves mixture, mint, cilantro and cashew. 9. With Hoisin Sauce. Mix 450 gr ground beef, 1/2 tbsp. panko breadcrumbs, 2 grated cloves of garlic, 2 sliced feathers of green onions, 1 egg, 1 tsp each. sugar, sesame oil, soy sauce and grated ginger. Form the balls; fry in a pan. Put out 3 min. in 1/2 tbsp. water and 1/2 tbsp. Hoisin sauce mixed with sauce sriracha, ketchup, rice vinegar and honey (1 tbsp each.). 10. In Korean. Mix 450 gr. ground beef, 1/2 tbsp. crackers panko, 2 tsp grated ginger, 1 egg, 1/2 tsp each. sesame seeds oils and salts. Form the balls; bake it. Stew for 3 minutes. in a mixture water, brown sugar and chopped kimchi vegetables (1/2 tbsp.), adding 1/4 tbsp. soy sauce, 2 tbsp. l rice vinegar, 1 tbsp. l kochkhujan (Korean chili paste) and 1/2 tsp corn starch. 11. In Irish. In a food processor, grind 230 gr. sliced corned beef and ground beef, 2 slices rye bread with seeds, 1/2 tbsp. grated cheddar and 1/4 tbsp. chopped chives. Form the balls; fry in a pan. Stew for 20 minutes. in a mixture of chicken broth with apple cider (1 each Art.), adding 1/2 Art. crushed potatoes. 12. Hungarian. Grind 2 slices of rye bread in a food processor, 1/4 bulbs, 1 egg, 1 tbsp. l paprika and 1 tsp. salts; mix with 450 gr ground beef. Form the balls; bake it. Put out 1 Art. chicken stock mixed with 1 tbsp. l flour, 8 minutes Taking off fire, stir 1/2 tbsp. sour cream and 1 tbsp. l ketchup. Add mitballs; sprinkle with paprika. 13. In Ukrainian. Soak in water 2 slices of white bread; wring dry and crumble with your hands. Mix with 450 gr. ground beef, 1/2 chopped onion, 1 grated clove of garlic, chopped parsley and dill (2 tbsp. l.), 1 egg and 1 tsp. salts; pepper. Form the balls; roll in breadcrumbs and drizzle with olive oil. Bake for 30 minutes. Serve with sour cream. 
14.Swedish Soak in milk 2 slices of white bread; dry wring out and crush with your hands. Mix with ground beef and pork (230 gr.), 1 egg, 1/4 grated onion and 3/4 tsp. fragrant pepper; salt it. Form the balls. Fry on non-stick pan in 3 tbsp. l (45 gr.) Butter; remove from heat. Stir in 2 tbsp. l flour, then 1.5 tbsp. beef broth and 1/2 tbsp. fat cream. Add mitballs; simmer for 10 minutes Add on top lingonberry jam. 15. In Slovak. Mix 450 gr. ground beef, 2 tbsp. l chopped chives, 1 tsp. dried chopped onions and salt. Form the balls; put out in 2 tbsp. ketchup mixed with 1 tbsp. hot ketchup, 1/2 tbsp. currant jelly and a little dry sherry, 15 min.16. Lebanese. Soak in water 1/2 tbsp. 30 bulgur min .; drain the water. Passer in olive oil 2 chopped cloves of garlic and 1 chopped onion; cool. Grind in food processor with bulgur, adding 450 gr. ground beef, 1 egg, 1 tsp. salt, 1/4 tsp. allspice, cumin and coriander. Form 3.8 cm balls, each press several pine nuts; fry in a pan. Serve with yogurt. 17. Mitlof. Mix 450 gr. mixes for meatballs, 1/2 tbsp. grated onion and breadcrumbs, 1 egg, 1 tbsp. l Worcestershire sauce and Dijon mustard, 2 tsp. chopped thyme and 1 tsp salts; pepper. Form balls, grease a mixture of 1/2 tbsp. ketchup with 1/4 tbsp. brown sugar; bake it.
From bird
18. Festive. Mix 450 gr. minced meat from turkey, 1 tbsp. chopped purchased turkey toppings, 1 tbsp. grated sweet potato, 1/2 grated onion, 1 egg, 1 tsp. seasonings for poultry and 1/2 tsp. salt. Form the balls; fry in a pan. Stew in 1 tbsp. gravy of meat mixed with chicken broth and dried cranberries (each 1/2 tbsp.), 5 min. 19. Buffalo Mix 450 gr. chicken minced meat, 3/4 tbsp. Panko crackers, 1/2 tbsp. grated carrots and chopped celery, 3 chopped green onion feathers, 1 egg and 1 Art. l hot buffalo sauce. Form the balls; fry in deep-fried. Stir with 1/2 tbsp. hot buffalo sauce. Serve with blue cheese dressing. 
20. With mole sauce. Mix 450 gr. minced turkey, 1/2 tbsp. Panko crackers, 1/2 grated onion, 2 tbsp. l chopped cilantro, 1 egg, 1 tsp each. chili powder and salt, 1/2 hour l cumin, a pinch of chilli powder and pepper. Form balloons; bake in grill mode. Put out 10 minutes. in 1.5 tbsp. water, mixed with 2 tbsp. l pasta mole. Sprinkle with sesame seeds and cilantro. 21. In the style of the southern states. Grind 6 strips of bacon. Mix with 450 gr. ground beef, 1/2 tbsp. crackers panko, 1/2 grated onion, 2 tbsp. l chopped parsley, 1 egg, adding by 1 tsp chili powder and salt and 1/4 tsp cayenne pepper; pepper. Form the balls; bake in grill mode. Put out 10 min in a mixture of water and barbecue sauce (1/2 tbsp.) with 2 tbsp. l bourbon. 22. In Jamaican. Passer 1/4 Art. chopped green onions, 1 chopped chili pepper “Scotch bonnet” without seeds, 1/2 tsp. allspice, curry powder and chopped thyme in 1 tbsp. l vegetable oil, 4 min .; cool. Mix with 450 gr. minced chicken, 2 sliced slices of white bread and 1 egg. Form the balls; bake it. Stir with mango chutney. Sprinkle cilantro. 23. Moroccan. Soak in water 2 slices of white bread; wring dry. Mix with 450 gr. chicken minced meat, 1 grated clove of garlic, adding 2 tbsp. l chopped cilantro, mint and pickled lemons, 1/2 tsp each. cinnamon, cumin and salt. Form the balls; deep-fry. Serve with Greek yogurt mixed with harissa sauce. 24. Meatballs with matzo. Mix 450 gr. minced chicken, 1/2 tbsp. matzo flour 1/2 grated onion, 2 tbsp. l chopped dill, parsley and lard (melted chicken fat), 1 egg and 2 tsp. salts; pepper. Form balls of 2.5 cm.; cook for 5 minutes in 4 tbsp. chicken broth by adding 1 chopped carrot and a stalk of celery. Decorate dill and celery leaves. 25. With cheese and spinach. Mix 450 gr. ground beef, 1 tbsp. thawed chopped spinach (squeeze), 1/2 tbsp. crackers panko, ricotta and grated mozzarella, 1 egg, 3/4 tsp each. lemon zest, red pepper in cereal and salt. Form the balls; bake in mode grill. 26. Tuscan. Mix 450 gr. minced chicken, 1/2 Art. Panko crackers, 1/4 tbsp. chopped basil, green onions and crumbled goat cheese, 2 tbsp. l chopped dried tomatoes in oil, 1 egg and 1 tsp. salt. Form the balls; bake in mode grilling. Stew in 1 tbsp. chicken broth with 2 tbsp. l (30 gr.) butter, 10 min. 27. With pesto. Cook the meatballs Tuscan (No. 26); replace goat cheese with grated parmesan, and sun-dried tomatoes – pine nuts. Form the balls; bake in grill mode. Put out 10 minutes. in 1.25 Art. cream with 2 tbsp. l pesto sauce and a little water.
Lamb
28. In the Middle East. Mix 450 gr. minced lamb, 1/2 tbsp. bread crumbs and chopped parsley, 1/2 grated onions, 2 grated cloves of garlic, 1 egg, 1 tsp each. coriander and salt, 1/2 tsp. cinnamon, cayenne and allspice. Form the balls; bake in grill mode. Mix 1 tbsp. yogurt no additives and 1/4 Art. tahini; add lemon juice, olive oil and salt. Serve with meatballs. 29. With tandoori. Mix 450 column minced lamb, 1 tbsp. crumbled fresh naan bread, 1/2 grated onion, 1 egg and 1 tsp. salt. Form the balls cover 1 tbsp. yogurt without additives mixed with 2 tbsp. l paste tandoori; bake in grill mode. Serve with naan and tortilla mango chutney. 30. Spanish. Mix 230 g. lamb minced meat and fresh chorizo (without shell), 1/2 tbsp. bread crumbs 1/4 Art. chopped parsley and cilantro, 2 grated cloves of garlic, 1 egg, 1 tsp. lemon zest, cumin, aleppo pepper and salt. Form the balls; fry in a pan. Puree 1 tbsp. mayonnaise with 4 pikillo peppers, adding a little smoked paprika; serve with mitballs. 31. Sichuan. Mix 450 gr. lamb minced meat, 1/2 tbsp. panko crackers, 3 chopped green onion feathers, 2 grated cloves of garlic, 1 egg, 1 tbsp. l Mirin, soy sauce, crushed seeds of cumin and crushed Sichuan pepper, 1/2 tsp red pepper in cereal and salt. Form the balls; fry in the pan. Serve with mayonnaise mixed with shriracha sauce.
Pork
32. Chinese dumplings. Mix 450 gr. minced pork, 1 each Art. chopped green onions and Beijing cabbage, 1/4 tbsp. crackers Panko, 1 egg, 2 tsp each. grated ginger, garlic, soy sauce and rice vinegar, 1/2 tsp. sesame oil, sugar, salt and white pepper. Form the balls; fry in a pan. Serve with ponzu sauce. 
33. In Japanese. Cook the meatballs by prescription number 32, using 1/2 tbsp. green onions; add to meat mixture 1/2 tbsp. chopped cilantro and 1 tbsp. l miso paste. Form balloons. Roll in flour, dip in a beaten egg, then roll Panko breadcrumbs deep-fry. Serve with Sauce teriyaki. 34. With ramen noodles. Pour warm water crumbled ramen noodles from a package of 85 g. (with any taste, keep the bag of seasonings) for 3 minutes; drain the water. Mix with 450 gr minced pork by adding 2 chopped feathers of green onions, 1 chopped hard-boiled egg, seasonings from a bag for noodles, 1 tsp. grated ginger and sriracha sauce. Form the balls; deep-fry. Serve with soy sauce mixed with pasta sambal oelek. 35. With sweet and sour sauce. Mix 450 gr. minced pork, 1 minced clove of garlic, 2 tbsp. l cilantro and fish sauce, 1/2 tsp. salt and white pepper. Form balloons; fry in a pan. Serve with sweet and sour sauce. 36. With peanuts and coconut milk. Mix 450 gr. minced pork, 1/2 tbsp. chopped green onions and peanuts and protein of 1 egg; season with salt and white pepper. Form the balls. Bring 380 ml to a boil. coconut milk from a can, 1/2 tbsp. rice vinegar, 1/4 tbsp. soy sauce, 6 cloves of garlic and 1/2 jalapeno peppers. Add meatballs; simmer for 45 minutes. 37. In portuguese. In a food processor, grind 230 gr. fresh chorizo and peeled shrimp and 1 egg. Add 1/2 tbsp. crackers panko and frozen chopped kale kale (give thaw, then squeeze), 2 grated cloves of garlic, 3/4 tsp. chopped thyme, paprika and salt; mix everything. Form balloons; fry in a pan. Put out 2 tbsp. chicken broth with 1 Art. crushed white beans, 2 sage leaves and 1 tsp. lemon juice 10 min.; add meatballs. 38. Hawaiian. Puree stew from a can of 340 gr. Mix with 230 gr. minced pork, 1/2 tbsp. Panko crackers, 1 egg and 1 tsp. grated ginger; pepper. Form the balls; bread panko and fry in deep-fried. Serve with duck sauce. 39. Jambalaya. AT grind the food processor to 230 g. minced pork and sausages Anduy, 1/2 tbsp. chopped onion, celery and bell pepper, 1 egg and 2 tsp. kajun seasoning. Stir 1/2 tbsp. raw rice. Form the balls; stew under a lid in 2 tbsp. tomato puree and 1 Art. water, adding 1 tbsp. l brown sugar and worcestershire sauce, 25 min. 40. With Italian sausage. Mix 230 column minced pork and spicy Italian sausage (without casings), 1 egg, 1/2 tbsp. grated provolone cheese, parmesan cheese, bread crumbs and chopped parsley, 2 grated cloves of garlic and 1 tsp. salt. Form the balls; fry in a pan. Serve with the purchase vodka sauce. 41. With German sausages. Stew 1 tbsp. beer, 1/2 tbsp. fat cream and 1 tbsp. l granular mustard over 10 min.; add chopped parsley. Mix 450 gr. raw Sausages Bratwurst (without shells), 1 egg, 1 tbsp. chopped sauerkraut cabbage (pickle brine), 3/4 tbsp. fresh crumbled rye bread and 1 tbsp. l granular mustard. Form the balls; fry on in the pan. Add to sauce. 42. With sausage stuffing. Mix 450 gr pork snack sausage (without shell), 2 chopped frozen waffles (allow to melt), 1 egg, 1/4 tsp each. cinnamon nutmeg and pepper. Form the balls; bake it. Serve with syrup.
With seafood
43. With a crab. Mix 1 tbsp. Panko crackers, 1/2 tbsp. mayonnaise, 2 tsp each. chopped parsley, Dijon mustard, lemon juice and seasoning “Old Bay” and 1 egg. Stir in 450 g. crab meat. Form balls, roll in flour and fry on in the pan. Serve with tartar sauce. 44. With salmon. Mash salmon from 2 cans of 170 g .; add 1/2 tbsp. crackers Panko, 1/4 tbsp. diced boiled potatoes and shallots, 1 egg, 2 tbsp. l chopped dill and sauce from horseradish and 1 tbsp. l chopped capers; mix everything. Form balloons; fry in a pan. Serve with horseradish sauce. 
45. СThai shrimp. In a food processor, grind 230 gr. peeled shrimp and minced pork, 2 cloves of garlic, 1 egg, 1 each Art. l sugar, paste sambal oelek, fish sauce and lime juice and 1/2 tsp salt. Mix with panko crackers, chopped bean sprouts and cilantro (1/2 tbsp.). Form the balls; fry in a pan. Stir with sweet chili sauce and cilantro. 46. C swordfish. Boil 2 tbsp. orange juice with sugar and white vinegar (1/4 tbsp.) 15 min. Grind 230 gr in a food processor meat swordfish, 1/2 tbsp. chopped pancetta, fennel, red onions and crackers panko, 1 egg, 1/2 tsp each. red pepper flakes and salt. Form the balls; deep-fry. Drizzle with sauce.
Vegetarian
47. With mushrooms. Passerut in olive oil 230 gr. chopped mushrooms; cool. Grind in a food processor, adding 1 tbsp. bread crumbs and walnuts, 1/4 tbsp. parsley and dill, 4 chopped feathers of green onions, 2 eggs, 2 tsp. paprika and 1 tsp. salt. Form the balls; fry in deep fat. 48. With herbs. Mix 5 tbsp. fresh bread crumbs 1 tbsp. grated parmesan, 1/4 tbsp. chopped parsley and basil, 1 grated clove of garlic, 5 eggs, 1 tsp each. salt and pepper. Form the balls; deep-fry for 2-3 minutes. Stew for 10 minutes. at 4 Art. marinara sauce. 49. With eggplant. Grate 1 Eggplant olive oil; bake for 45 minutes at 200 ° C until soft. Cool. Cut in half, scrap the pulp and mash. Add 3 tbsp. bread crumbs, 1 tbsp. grated parmesan, 1/4 tbsp. chopped mint and parsley, 1 grated clove of garlic, 2 eggs and 1 hour. l salts; mix everything and pepper. Form the balls; fry in deep fat 2-3 minutes Put out 10 minutes. in 4 tbsp. marinara sauce with 1/4 h. l spices for pumpkin pie. 50. Falafel. In the kitchen combine, chop the chickpeas from a can of 425 gr. (drain and rinse), 1/4 tbsp. chopped parsley, cilantro and flour, 2 chopped feathers of green onions, 2 grated cloves of garlic, 1 egg, 2 tsp cumin, 1 tsp. baking powder and salt. Form the balls; deep-fry. Serve with hummus. Recipes with similar ingredients: ground beef, minced pork, minced turkey, minced chicken, minced lamb, minced veal
