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Когато спазвате строг тренировъчен и хранителен режим, кюфтетата са само мечтана храна за вас. Повечето кюфтета са богати на въглехидрати, мазнини и сол. Предлагаме ви мини кюфтета, бедни на въглехидрати и сол, съдържащи много минерали – цинк и желязо, витамини от В групата и протеин. Тези кюфтета са богати на аромат поради използваните билки и различни видове месо. Кюфтетата са перфектното ястие, с което да поддържате форма, подходящо и за купони. Бон апети! Необходими продукти: Кюфтета: 2 яйца 1 с. л. пресен магданоз, нарязан на ситно 1 ч. л. чесън, нарязан на ситно 1 ч. л. пресен риган, нарязан на ситно 230 грама свинска кайма 230 грама говежда кайма 230 грама телешка кайма 2 с. л. галета Сос пармезан 1½ чаша обезмаслена сметана* 1 кубче пилешки бульон ½ чаша настърган пармезан 1 ч. л. пресен магданоз, нарязан на ситно ¼ чаша олио от гроздови семки, за сотиране * Приготвяне ( 6 порции ) Разбъркайте яйцата, магданоза, чесъна и ригъна в малка купа. В отделна купа смесете свинската, телешката и говеждата кайма. Добавете яйцата и подправките към каймата. Добавете галета за да слепите месото и яйцата. Оставете за 10-15 минути в хладилник, за да слепне сместа. За приготвянето на соса смесете сметаната, пилешкия бульон от кубче и оставете да къкри в тиган на средна температура, докато леко се сгъсти. Добавете сиренето и магданоза. Намалете силата на котлона и оставете да се готви за още 10 минути. Оформете малки кюфтенца В тиган за сотиране загрейте мазнина и сотирайте кюфтенцата до златисто кафяво. Сервирайте кюфтенцата заляти със соса. * В оригиналната рецепта кюфтетата трябва да се пържат в много мазнина и да се сервират със сметана, но в нашата рецепта ще намалим мазнините и калориите, като сотираме кюфтетата и използваме обезмаслена сметана. Използвайте минимално количество мазнина, като сотирате кюфтетата.
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Tasty Italian meatballs and fettuccine Packed full of flavour and easier than you think, this budget friendly recipe is a new family favourite. The meatballs are flavour bombs with herbs, cheese and garlic and are a perfect match with the tasty sauce. Have fun rolling the meatballs with your family. This recipe can also be made ahead or doubled for moorish leftovers. Preparation Time : 15 minutes Cooking Time : 45 minutes Serves Ingredients For the Italian Meatballs 500 g beef mince 3 cloves of garlic, crushed (exclude for low FODMAP) 2 tbsp dried oregano 2 tbsp dried basil 1 tbsp thyme 2 tbsp fresh flat leaf parsley, finely cut Salt and pepper, to season 1/4 cup breadcrumbs (gluten free if required) 1 cup parmesan cheese, grated finely (or lactose free cheese if required) 2 tbsp oil 1 egg, beaten For the sauce 2 cloves of garlic, crushed (exclude for low FODMAP) 1 small onion, diced finely (exclude for low FODMAP) 400 g can crushed tomatoes 5 large tomatoes, diced 1 1/2 tbsp Worcestershire sauce (gluten free, if required) 2 tbsp dried oregano 2 tbsp dried basil 2 bay leaves Salt and pepper, to taste To serve 1 packet fettuccine (gluten free if required) Salted water, boiled 1 cup cheese, grated (lactose free if required) Method To make the meatballs Place baking paper on a large baking tray (or other large flat surface). Place the mince, 2 cloves of garlic, oregano, basil, parsley and salt and pepper in a bowl. Use your fingertips to mix until well combined. Add the breadcrumbs and cheese to the mince mixture and use your fingertips to combine. Add 1 tbsp oil and the egg to the meat mixture and combine using your finger tips. Roll the meatballs into 3cm balls and place on a baking tray. Rolling the meatballs Put a saucepan on medium heat, add the oil and sauté the remaining 1 clove of garlic for 1 minute until slightly caramelised. Add the meatballs and fry for 2-3 minutes, until brown. Transfer the meatballs to a baking dish, cover with a lid or plastic wrap and refrigerate until you are ready to make the sauce. To make the sauce The meatballs can be made ahead and stored in the refrigerator before or after they are cooked Put a large saucepan on medium heat, add the oil and sauté the garlic for 1 minute. Add the can and fresh tomatoes to the saucepan, and stir to combine for 1 minute. To serve Add the oregano, basil, bay leaves, Worcestershire sauce and salt and pepper, stir to combine. Bring the saucepan to the boil for 2 minutes, stirring continuously. Reduce the heat and simmer the sauce for 10 minutes. Place the meatballs in the pasta sauce and use a spoon to gently stir, evenly coating the meatballs with the pasta sauce. Simmer the meatballs and sauce for 10 minutes or until the meatballs are heated through if they have been prepared ahead. The meatballs will hold their shape as you cook them in the sauce In the meantime, while the meatballs and sauce are simmering, cook the fettuccine in boiling salty water for 1 minute less than the packet instructions. Strain the fettuccine. Either place the fettuccine directly onto warm serving bowls or mix into the meatball and pasta sauce using large spoons and place in a large warm bowl to serve. Serve with grated cheese. Enjoy. Moorish Italian meatballs with fettuccine and cheese Tips Make the meatballs ahead and refrigerate until you are ready to cook the sauce. Double the ingredients and refrigerate or freeze the leftovers. For more of my recipes visit Naomi's recipes Categories #Italian #Meatballs #Fettuccinne #Pasta #Herbs #Cheese #Dinner #Easy #Family #Kids #Make ahead #Low FODMAP #Gluten free #Lactose free