Croissants with meatballs – a detailed recipe for cooking.
The author of the recipe is David Bartka, an American actor and professional chef.
Photo of the dish: Тара Донн Time:50 minutes Difficulty: easy Quantity: 24 pcs. The recipes use volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 350 gr moderately spicy Italian sausage stuffing
- 350 gr ground beef with 20% fat
- 1/4 Art. olive oil
- 1 medium, finely chopped shallots
- 1/2 tbsp. buttermilk
- 2 thick slices of stale white bread without crusts
- 1 large beaten egg
- 1/4 Art. freshly grated parmesan
- 1 tbsp. l coarsely chopped fresh parsley
- Coarse salt
- 3 tbsp. tomato sauce
- 1 baguette, cut obliquely, into twenty-four slices about 1 cm in size.
- Small basil leaves for decoration
Recipes with similar ingredients: ground beef, kupat (sausages for frying), Parmesan cheese, tomato sauce, yogurt, eggs, baguette, shallots, parsley, basil
Recipe preparation:
- Heat over medium heat 2 tbsp. l olive oil in a small stew-pan. Add shallots, a small pinch of salt and a little water. Cook until soft, about 5 minutes. Turn off the fire and give cool slightly.
- Turn the grill in the oven to maximum temperature and set the pan to a medium level. Put the stale bread in a large bowl. Buttermilk. Let stand for 5 minutes at room temperature until the bread has absorbed most of the liquid. Slightly wring out the bread. Drain excess buttermilk. Add an egg to a bowl of bread Parmesan, parsley, chilled prepared shallots and a teaspoon salt.
- Mix the ingredients with your hands until the mixture becomes homogeneous. Add the ground beef and sausage, and gently mix all the ingredients with your hands until the mass becomes homogeneous. (Do not bother for a long time, otherwise the cutlets will be tough.) C with an ice cream spoon, form 24 meatballs and put them on a baking sheet. Fry the meatballs until they are browned on all sides. On average, it takes 4 to 8 minutes. Reduce oven temperature to 175 ° C.
- Meanwhile, pour the tomato sauce into a medium saucepan and bring it to a low boil over medium heat. Neatly transfer the fried meatballs to the sauce, cover and simmer until ready, about 5 minutes. Turn off the fire but leave the patties in the sauce. They should be warm while you make croutons.
- Put slices of baguette on a baking sheet. Lubricate the slices lightly. bread on both sides with the remaining 2 tbsp. l olive oil. Bake them until a light golden color at the edges. They have to become crunchy. This will take 12 to 15 minutes. In the middle flip slices of bread over the process. For serving, grease each crostini with warm tomato sauce, then put meatballs on top with basil.
