Fake roast

Meat 556 Last Update: Jul 27, 2021 Created: Jul 26, 2021 0 0 0
Fake roast
  • Serves: 4 People
  • Prepare Time: 30 min
  • Cooking Time: 1,5 hours
  • Calories: -
  • Difficulty: Easy
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It is fake because it is not made with pieces of meat, but with minced meat balls.
The taste of such a "roast" is no worse than that of a real one, besides, meatballs for it can be prepared in advance and frozen in the freezer, like a semi-finished product. And then take it out and, without defrosting, cook the "roast". The dish can be made with both pasta and potatoes, and in both versions it turns out very tasty.

Ingredients

Directions

  1. Peel 1 onion and chop finely, fry in vegetable oil until transparent. Put on a plate and chill.
  2. Mix the minced meat, onion, coriander, black pepper, nutmeg, crackers and salt. Knead well and beat the minced meat until it becomes viscous and homogeneous.
  3. Form small balls of 2-3 cm in diameter from the minced meat, spread them on a greased baking sheet, sprinkle on top or grease with lightly vegetable oil. Bake in the oven for 10 minutes at 220-240 degrees.
  4. Ready-made meatballs can be put in the freezer and frozen until ready to cook.
  5. Or you can cook the roast right away.
  6. To do this, transfer the meat balls to a saucepan, chop and fry the remaining onion. Chop the carrots. Add onions, carrots, allspice, thyme, bay leaf to the meatballs. Pour it all over with boiling broth or water so that it is covered. Bring to a boil, then reduce heat and cook, covered, for 20 minutes.
  7. * If you use pre-frozen meatballs, you can put them in the pan without defrosting, and the cooking time will increase by about 10 minutes.
  8. After that, taste the resulting gravy, add salt if necessary.
  9. Add peeled and diced potatoes or dry paste there.
  10. * Pasta (or potatoes) should be covered with gravy. I always try to put it, if possible, on the bottom of the pan, under the meatballs (because the meatballs are already ready, but the pasta or potatoes have yet to be cooked): i.e. first I take out most of the meatballs from the pan, then I put pasta or potato pieces there, add a little more boiling water. Then I put the meatballs on top again, which I took out at first (if they are not covered with gravy, it's okay), cover everything with a lid and cook over medium heat.
  11. Next, cook until pasta or potatoes are ready, towards the end of cooking, you can mix two or three times so that everything is cooked evenly.

Fake roast



  • Serves: 4 People
  • Prepare Time: 30 min
  • Cooking Time: 1,5 hours
  • Calories: -
  • Difficulty: Easy

It is fake because it is not made with pieces of meat, but with minced meat balls.
The taste of such a "roast" is no worse than that of a real one, besides, meatballs for it can be prepared in advance and frozen in the freezer, like a semi-finished product. And then take it out and, without defrosting, cook the "roast". The dish can be made with both pasta and potatoes, and in both versions it turns out very tasty.

Ingredients

Directions

  1. Peel 1 onion and chop finely, fry in vegetable oil until transparent. Put on a plate and chill.
  2. Mix the minced meat, onion, coriander, black pepper, nutmeg, crackers and salt. Knead well and beat the minced meat until it becomes viscous and homogeneous.
  3. Form small balls of 2-3 cm in diameter from the minced meat, spread them on a greased baking sheet, sprinkle on top or grease with lightly vegetable oil. Bake in the oven for 10 minutes at 220-240 degrees.
  4. Ready-made meatballs can be put in the freezer and frozen until ready to cook.
  5. Or you can cook the roast right away.
  6. To do this, transfer the meat balls to a saucepan, chop and fry the remaining onion. Chop the carrots. Add onions, carrots, allspice, thyme, bay leaf to the meatballs. Pour it all over with boiling broth or water so that it is covered. Bring to a boil, then reduce heat and cook, covered, for 20 minutes.
  7. * If you use pre-frozen meatballs, you can put them in the pan without defrosting, and the cooking time will increase by about 10 minutes.
  8. After that, taste the resulting gravy, add salt if necessary.
  9. Add peeled and diced potatoes or dry paste there.
  10. * Pasta (or potatoes) should be covered with gravy. I always try to put it, if possible, on the bottom of the pan, under the meatballs (because the meatballs are already ready, but the pasta or potatoes have yet to be cooked): i.e. first I take out most of the meatballs from the pan, then I put pasta or potato pieces there, add a little more boiling water. Then I put the meatballs on top again, which I took out at first (if they are not covered with gravy, it's okay), cover everything with a lid and cook over medium heat.
  11. Next, cook until pasta or potatoes are ready, towards the end of cooking, you can mix two or three times so that everything is cooked evenly.

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