Ham and cheese meatballs

This delicious recipe is for 5 guests.
It is very simple and children facina will surely feast on some of your children want a delicious dessert or even if your child (ren) are party your stay as a very good cook in front of his friends, and good will:

You will need:

* A package of cream cheese
* Six slices of ham, finely chopped
* Half cup finely chopped celery
* Half cup grated cheese
* A cup sesame (Sesame)

So are:

1In a bowl beat the cheese until a paste suave.Agrega ham, celery and grated cheese.
2.Forma small areas with foot and revuélcalas on a plate with sesame seeds.

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Prepared to accompany this recipe: Avocado Cream

* A package of cheese spreads
* A medium ripe avocado
* One tablespoon lemon juice
* Two tablespoons finely minced onion Mix all ingredients until it forms a smooth paste and soaked them in your meatballs.

Meatballs with vegetables

Ingredients:

200 grs. of chicken, 200 grs. of turkey meat (chopped). Garlic, parsley, an egg, a ripe tomato, 1 / 2 onion, a carrot, peas, bread crumbs, bay leaf, a glass of white wine, oil, salt and peppercorns.

Preparation:

In a bowl gets the egg, meat, minced garlic and parsley, salt and bread crumbs. Until everything is kneaded dough to make a ball. Balls are made and passed by breadcrumbs.

Are abundant in frying oil, and placed in a saucepan. It adds a bit of the frying oil, and whole peeled tomatoes, 1 / 2 onion, a piece also in the regular diced carrot, peas, bay leaves, pepper and white wine. It puts everything on fire and when the alcohol has evaporated water it takes to cover up. When the tomatoes and onions are cooked, are removed and passed through the blender with a little salt. Is added to the pan and let a few more minutes (until you lose it in the broth and sauce) can be accompanied with French fries.

MEATBALLS

Ingredients:

For the meatballs:

1 onion, very finely chopped

1 sprig of rosemary

2 tbsp extra virgin oil

500g veal mince

Fresh nutmeg

1 heaped tbsp salted capers, soaked in water, and very finely chopped

Fresh black pepper

Fresh white pepper

Sea salt

1 egg (free range of course)

1 tbsp of dried breadcumbs, mixed with a splash of milk

For the Agrodolce:

2 tbsp extra virgin olive oil

1 garlic clove, peeled and whole

60 ml wine (red or white)

1 fresh bay leaf

60ml Balsamic vinegar

60ml water

1 tbsp sugar

Fresh chopped parsley

Method:

Begin by cooking the onion and the whole rosemary sprig in the oil, very gently until the onion is golden brown and beginning to break down. Take your time with this step. It should take about 30 minutes. Discard the rosemary sprig - it is only there for fragrance. Add the onion to the veal and combine with all the other meatball ingredients. Season well. The only way you will know if you have the seasonings right is by tasting the mixture. If the idea of raw meat frightens you, then just cook a teaspoonful in a bit of oil. But I really could not be bothered with that, so I just taste it in its crude form. Shape into little meatballs.Heat the remaining oil in a pan large enough to fit the meatballs comfortably and brown them well. Turn down the heat to low, splash in the wine, add the bay leaf and garlic and pop the lid on. Braise for 45 minutes. Check from time to time all is well and the pan isn’t burning. If the pan appears to be drying out, add some water.Turn the heat to high, add the sugar and allow it to melt and caramelize. Throw in the balsamic and water and boil furiously until syrupy.Sprinkle with parsley and serve immediately with lots of bread to soak up the dark and sexy sauce. Serves two.Note- I would not use an expensive Balsamic vinegar (the type that costs $300).That would be a waste. An inexpensive one from the supermarket is fine for this dish.

MEATBALLS OF CHICKEN

Ingredients:

For the broth:

1 kilo corn fed, free range, organic chicken wings

1 onion, peeled, cut into chunks

1 carrot, peeled, cut into chunks

1 celery stalk, cut into chunks

1 garlic clove, peeled but kept whole

Peppercorns- black and white

Cardamom pods

Cumin seeds

Fresh ginger, cut into slices

Saffron threads, a large pinch

Turmeric

Whole dried red chili

Sea salt

Fresh lime or lemon, juice and zest, finely chopped

For the dumplings:

I small onion, finely chopped

1 garlic clove, finely chopped

1 tbsp extra virgin olive oil

250g minced chicken

100g chickpea flour

All of the spices above

Method:

Place all of the ingredient (except your chosen citrus) for the broth into a stockpot. I used about 5 grams of each spice, more or less. Find the balance you like. I also crushed the spices very lightly to release the aromas, with the mortar and pestle.Cover with cold water. Bring just to the simmer, and cook very slowly for 2- 3 hours. I never boil my stock; I keep the temperature below a simmer. This keeps the stock crystal clear.
Strain when you are happy with the flavour and discard all the solids. You can season the broth with chicken stock cube instead of salt. There is nothing wrong at all with this practice- my grandmother does it, and so do restaurants I have worked in.In the meantime, you can prepare the dumplings.Sauté the onion and garlic in the olive oil gently, for about 15 minutes to soften.
In a bowl mix together with a wooden spoon, the chicken, chickpea flour, the softened onion and garlic.
Add to the mixture, all of the same spices that went into the broth. Use only pinches of each one and make sure they are finely ground. Again find the balance you like. Season well with salt.
Roll them into small meatballs.
Poach them in simmering water for 15- 20 minutes or until cooked through. Drain them using a slotted spoon.To serve: place the hot meatballs into a soup bowl, however many you like. Top with the boiling chicken broth. Sprinkle the citrus zest over each bowl and add a squeeze of the juice too. Delicious. Makes about 4 –6 serves.