Let’s cook a delicious and filling dish for dinner – tender fish balls. To make the dish as healthy as possible, bake the meatballs in sweet and sour sauce in the oven. Thanks to this, they will turn out very tender, juicy and low-calorie. Even kids who don’t like fish in its usual form will like such delicious fish balls.

Fish balls baked in sauce can be made from almost any fish. Cod, hake, pollock, pike perch, sea bass or halibut are perfect. To speed up and simplify the cooking process, it is convenient to use already peeled fish fillet. If you use frozen fish, it is recommended to defrost it in cold salted water. This way it will retain its taste and useful microelements.

The best side dish for fish meatballs is mashed potatoes, rice or lentils. If desired, fish meatballs can be frozen and stored in the freezer. Before cooking, just pour tomato sauce over them and bake in the oven until done.

Ingredients for making tender fish balls baked in sweet and sour sauce:

Recipe for tender fish balls baked in sweet and sour sauce

Step-by-step instructions:

1. Defrost the hake carcass, wash, dry off excess moisture with paper towels. Cut off the tail and fins of the fish, remove the entrails. Peel the fish, separate the fillet from the bones. Pass the hake fillet through a meat grinder with a large grate.

2. Peel the onion and cut into small cubes. Wash the carrots, peel them and chop them on a coarse grater. Place the vegetables in a frying pan with heated vegetable oil. Stirring, sauté the onion and carrot over medium heat until soft.

3. Pass the sautéed vegetables through a meat grinder and add to the minced fish.

4. Pour instant oatmeal into the resulting mixture.

5. Beat 1 chicken egg into the minced meat. Add salt and ground spices to taste.

6. Knead the minced meat until thick and smooth. Cover it with a lid or cling film and refrigerate for 1 hour so that the minced meat sits and the oatmeal swells.

7. Prepare the sauce. Peel the onion and cut into small cubes. Place the vegetables in a frying pan with heated vegetable oil. Stir-fry the onion over medium heat until translucent.

8. Add tomato and lemon juice, tomato sauce, bay leaf and allspice for flavor. Add sugar and salt to taste. Stir, bring the sauce to a boil, then turn off the heat.

9. Wet your hands in cold water and form round meatballs of the same size from the prepared minced meat. I got 8 meatballs from the specified amount of ingredients. Place them in a heat-resistant baking dish.

10. Pour hot tomato sauce over the meatballs. Cover the dish with a lid or cling film and place in an oven preheated to 180 degrees for 40 minutes.

11. Sprinkle the finished dish with finely chopped dill and parsley.

Serve the tender and aromatic fish balls hot with sauce and your favorite side dish.

Bon appetit!

Try cooking:

Hake cutlets with semolina and butter

Jewish-style hake with onions and sour cream in a frying pan

If you appreciate delicious food, but at the same time prefer a balanced diet, this recipe is for you! Cauliflower turns out very tender and juicy, soaked in a filling of eggs and kefir.

Since the vegetable inflorescences do not have a pronounced taste, feel free to add spices to the casserole to taste. Ground coriander, black pepper, dry garlic, paprika or dried adjika are best suited. Sautéed vegetables and spices give the dish an amazing aroma. The dish is prepared quickly, simply and from budget products, but the result is magnificent.

If desired, processed cheese can be replaced with pizza mozzarella or hard cheese.

Ingredients for cooking cauliflower casserole with kefir in the oven:

Recipe for cooking cauliflower casserole with kefir in the oven

Step-by-step instructions:

1. Disassemble the cauliflower into small florets.

2. Put the vegetables in boiling salted water. To make the vegetables aromatic, add bay leaf and allspice. Cook the cauliflower for 3 minutes after the water boils again. Throw the vegetables in a colander to drain off excess liquid.

3. Peel the onion, cut into small cubes. Wash the carrots, peel, and grate on a coarse grater.

4. Put the vegetables in a frying pan with heated vegetable oil. Stirring, sauté the onion and carrot over medium heat until soft.

5. Place the blanched cauliflower in a heat-resistant baking dish.

6. Spread the sautéed vegetables evenly on top.

7. Mix the kefir and 3 chicken eggs in a separate bowl.

8. Add salt and ground spices. Stir the mixture with a whisk until smooth.

9. Pour the kefir and egg filling over the vegetables.

10. Grind the processed cheese on a coarse grater and spread evenly over the casserole.

11. Place the cauliflower casserole in an oven preheated to 180 degrees for 15-20 minutes.

12. When the filling is completely baked and the processed cheese on top is browned, carefully remove the dish from the oven. Decorate the casserole with parsley.

13. Cool the finished dish slightly, cut into portions and serve warm.

Bon appetit!

Please note:

Potato casserole with broccoli and hard cheese in the oven

Dumpling casserole with hard cheese in the oven

Do you like dumplings with cherries? I just love them! Especially homemade ones, made with your own hands according to a proven recipe. Today I will share this recipe with you, dear readers. The dough is thin and tender, and the filling is sweet and juicy. No store-bought semi-finished products can compare with these dumplings.

The advantage of this recipe is that the dough can be prepared in advance and stored in the freezer. It turns out very soft and elastic, does not stick to the work surface. Dumplings with cherries can be boiled immediately after cooking or frozen and stored in the freezer. The main thing is to observe the proportions, follow the step-by-step recipe, and everything will work out!

For the recipe, you can use fresh, frozen or canned cherries in their own juice. Frozen berries must be removed from the freezer in advance and discarded in a sieve to remove excess juice. Canned cherries also need to be strained from juice.

Ingredients for making dumplings with cherries:

Recipe for making dumplings with cherries

Step-by-step instructions:

1. Sift wheat flour into a deep bowl. Beat in 2 chicken eggs.

2. Pour cold water into the mixture, add salt.

3. To make the dough elastic, pour in refined vegetable oil.

4. Knead soft and homogeneous dough.

5. Roll out the dough on a floured work surface to a thickness of 3 mm. Using a cookie cutter or a glass of a suitable diameter, cut out round shapes from the dough.

6. Wash the cherries and remove the pits. Transfer the berries to a sieve or colander to drain off excess juice. If desired, you can use it to make cherry sauce for the dumplings. Place a few cherries in the middle of each piece. Sprinkle the berries with sugar to make the dumplings sweet.

7. Pinch the edges of the dumplings, forming a decorative braid along the edge.

8. Lower the dumplings with cherries into boiling salted water. After the dumplings float to the surface, cook them for 5-7 minutes, depending on the size of the products and the thickness of the dough. Try one dumpling. If the dough on the curly braid is cooked, the dish is ready.

Serve tender and juicy dumplings with cherries hot with sour cream.

Bon appetit!

Please note:

Kefir pie with cherries in a multicooker

Raspberry puff pastries

While the zucchini season is not over yet, I suggest making a very tasty, juicy and satisfying dish from them. We will bake vegetables in tomato sauce under a layer of boiled eggs and grated cheese. This bright and tasty recipe from affordable and budget products in a hurry will please you from the first try.

Baked zucchini according to this recipe can be served as a separate dish with a slice of crispy fresh bread or as an addition to meat or your favorite side dish.

For the casserole, it is best to use young vegetables with thin skin and unripe seeds. Chicken broth can be replaced with vegetable broth or water.

Ingredients for cooking zucchini with eggs and hard cheese in the oven:

Recipe for cooking zucchini with eggs and hard cheese in the oven

Step-by-step instructions:

1. Wash the zucchini, cut off the tails, cut the vegetables into small cubes. Peel the onion, cut into small cubes. Wash the tomatoes, cut in half, remove the stalk. Chop the vegetables into small cubes. If desired, you can peel the tomatoes beforehand.

2. Place the chopped onions in a frying pan with heated vegetable oil. Stirring occasionally, sauté the vegetables over medium heat until lightly golden.

3. Add the chopped zucchini to the onions.

4. Mix the ingredients and continue frying them together for 5-7 minutes. The zucchini should become soft, but still hold its shape.

5. Place the chopped tomatoes in a separate frying pan with heated vegetable oil. Stirring occasionally, simmer the vegetables over medium heat for 2-3 minutes.

6. Add tomato paste, salt, sugar and ground spices.

7. Pour the chicken broth into the sauce and stir the ingredients. Bring the tomato sauce to a boil and simmer for 5 minutes.

8. Add the prepared tomato sauce to the zucchini fried with onions.

9. To give the finished dish a flavorful note, add garlic cloves pressed through a press and finely chopped dill.

10. Mix the ingredients, put them in a deep heat-resistant baking dish. I used a 22 cm diameter dish.

11. Boil the chicken eggs hard, cool in cold water, peel, and grate on a coarse grater. Evenly distribute the grated eggs over the vegetable mixture, add salt to taste.

12. Grate a piece of hard cheese on a coarse grater. Evenly distribute the grated cheese over the egg layer.

13. Place the zucchini casserole with eggs and cheese in an oven preheated to 200 degrees for 15-20 minutes. When the hard cheese on top melts and browns, carefully remove the casserole from the oven.

14. Serve the finished dish hot immediately after cooking with a slice of rye bread or crispy fresh baguette.

Bon appetit!

Try cooking:

Zucchini caviar for the winter without sterilization

The easiest way to make chicken cutlets juicy is to add vegetables to the minced meat. So today I suggest making chicken cutlets with pumpkin, onions and garlic. Chopped cutlets prepared this way are very tasty and aromatic. Pumpkin not only adds juiciness to the chicken fillet, but also makes the cutlets brighter and more appetizing.

Bulgur, mashed potatoes, crumbly rice or vegetable salad are suitable as a side dish for chicken cutlets with pumpkin. The specified amount of ingredients makes 8 medium-sized products.

For a dietary or children’s menu, cutlets can be baked in the oven or steamed.

Ingredients for making chopped chicken cutlets with pumpkin:

Recipe for making chopped chicken cutlets with pumpkin

Step-by-step instructions:

1. Wash the chicken fillet, clean it from fat and films. Cut the meat into small cubes, put it in a deep bowl.

2. Peel the onion, cut it into small cubes. Peel the pumpkin and remove the seeds. Grind the pumpkin pulp on a grater with large holes.

3. Put the chopped vegetables in a frying pan with heated vegetable oil. Stirring occasionally, sauté the onion with pumpkin until soft.

4. Cool the sautéed vegetables to room temperature, add to the chopped chicken fillet.

5. To make the chicken cutlets with pumpkin flavorful, add the garlic cloves pressed through a press and finely chopped fresh herbs.

6. Pour kefir into the mince, add 1 chicken egg.

7. Add wheat flour, salt and spices to taste to the mince for the cutlets.

8. Mix the mince thoroughly, achieving a uniform consistency.

9. Put a small amount of mince in a frying pan with heated vegetable oil with a tablespoon, forming cutlets.

10. Fry the products over medium heat until golden brown on both sides.

11. Place the finished cutlets on a plate lined with paper napkins to remove excess oil.

Serve the aromatic chicken cutlets with pumpkin hot with your favorite side dish.

Bon appetit!

Try cooking:

Chopped chicken cutlets with champignons, fried in bell pepper rings

Let’s prepare a cozy home-made dish for a family dinner. Juicy, aromatic and tender stuffed peppers are good to cook during the vegetable season. This recipe for stuffed peppers offers a traditional filling option – minced meat with rice and vegetables. The dish does not require a side dish, stuffed peppers are self-sufficient.

It is always better to buy meat instead of ready-made minced meat, and cook the minced meat yourself. In this case, you know for sure that you are getting a quality product. Sweet peppers should be approximately the same size so that all the vegetables are cooked at the same time. It turns out very tasty, satisfying, aromatic and beautiful.

And you can always experiment with this dish, changing the composition of the filling to your taste. For example, ground beef can be replaced with chicken, pork or turkey. In addition to rice, you can use bulgur, pearl barley or buckwheat.

Ingredients for stuffed peppers with chicken and pork:

Recipe for stuffed peppers with chicken and pork

Step-by-step instructions:

1. Wash the chicken fillet and pork pulp, dry off excess moisture with paper towels. Clean the meat from fat and films, cut into large pieces. Grind the meat into mince using a blender or meat grinder. Transfer the mince to a deep bowl.

2. Wash long-grain rice thoroughly, boil until half-cooked in salted water, discard in a sieve.

3. Add rice cooled to room temperature to the mince.

4. Peel the onion, cut into small cubes. Wash the carrots, peel, chop on a coarse grater. Put the vegetables in a frying pan with heated vegetable oil. Stirring occasionally, fry the vegetables over medium heat until soft.

5. Add sautéed onions and carrots to the filling.

6. For flavor, add ground spices and finely chopped dill and parsley. Salt the filling to taste.

7. Mix the ingredients thoroughly until smooth.

8. Wash the bell peppers and remove the seeds.

9. Fill the prepared bell peppers with the filling of meat, rice and vegetables. Place the stuffed peppers in a deep saucepan or multicooker bowl.

10. Mix the tomato paste with hot water, add salt to taste. Stir, pour the stuffed peppers with the prepared sauce. For flavor, add bay leaves and black allspice.

11. Simmer the stuffed peppers in tomato sauce under a lid for 40 minutes after boiling.

12. Serve the finished dish hot with sour cream and the sauce in which the vegetables were stewed.

Bon appetit!

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Chicken cutlets with vegetables and rice, baked in the oven

A delicious and healthy fish dish for the whole family! To prepare this recipe, you will need a minimum set of products, and the result will exceed all expectations. This is a classic recipe for cooking fish with onions in a frying pan in Jewish style.

Everything is extremely simple and clear, the main thing is to choose the fish to your taste. I used hake carcass. Any other white fish with a small number of bones will also work: pollock, cod, halibut, sea bass, perch.

Thanks to the sour cream, the fish turns out juicy and soft, with a delicate creamy taste. Appetizing, golden and aromatic, it will perfectly diversify and complement the home menu. Mashed potatoes are ideal as a side dish. Try it and get real pleasure!

Ingredients for cooking Jewish-style hake with onions and sour cream in a frying pan:

Recipe for Jewish hake with onions and sour cream in a frying pan

Step by step instructions:

1. Defrost the hake carcass in advance on the bottom shelf of the refrigerator or at room temperature. Wash the fish, remove the fins and entrails. Cut the hake into portions and place in a deep bowl.

2. Add salt, ground black pepper and fish spices to taste. Mix the ingredients until all the hake pieces are evenly coated with salt and spices. Leave the fish for 20 minutes at room temperature to marinate.

3. Peel the onion and cut into medium-sized cubes. Mix the vegetable oil and butter in a frying pan. Place the chopped onion in the heated mixture. Stirring, fry the vegetables over medium heat until golden brown. Add soda and continue cooking the onion over low heat until soft.

4. When the onion has acquired a puree consistency, place the hake pieces in the frying pan.

5. Cover the pan with a lid and cook the fish and onion over low heat for 10 minutes. After the specified time, turn the fish pieces over.

6. Add sour cream, cover the pan with a lid and continue to simmer the dish for another 15 minutes.

7. Decorate the finished Jewish-style fish with dill and parsley and serve with a side dish of potatoes.

Bon appetit!

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Hake cutlets with semolina and butter

I suggest making original chicken cutlets, according to this recipe they turn out very juicy and tasty. Vegetables and champignons give the chopped cutlets an amazing aroma. To make the dish perfect, we will use bell peppers with thick fleshy walls.

Such an appetizing and bright dish will help diversify the everyday menu and is perfect for a festive table. Both adults and children will appreciate it. Serve chopped cutlets with your favorite side dish of vegetables, cereals or pasta – they go well with all products.

If you want to make a new interesting dish from chicken fillet, be sure to try repeating this recipe. It is simple, quite fast, very tasty and unusual!

Ingredients for cooking chopped chicken cutlets with champignons, fried in bell pepper rings:

Recipe for making chopped chicken cutlets with champignons, fried in bell pepper rings

Step-by-step instructions:

1. Wash the bell pepper, cut into 1.5 cm thick rings. Remove the core with seeds.

2. Wash the chicken fillet, dry off excess moisture with paper towels. Clean the meat from fat and films, cut into small cubes. Transfer the chopped chicken fillet to a deep bowl.

3. Wash fresh champignons, if necessary, clean the mushroom caps, cut off the darkened base of the legs. Cut the champignons into small cubes, add to the chicken fillet.

4. Peel the onion, cut into small cubes, add to the minced chicken and mushrooms.

5. Cut the remaining pieces of bell pepper into small cubes and add to the other ingredients.

6. Beat 1 chicken egg into the minced meat, pour in soy sauce, add full-fat sour cream.

7. Add corn starch, salt and spices to taste to the resulting mixture.

8. Mix the mince for the cutlets thoroughly until smooth.

9. Place the bell pepper circles in a frying pan with heated vegetable oil. Place a small amount of mince inside each vegetable circle. Press it with a spoon so that the mince fits tightly to the walls of the bell pepper.

10. Fry the products under the lid over medium heat until golden brown on both sides. Place the finished chicken cutlets on a plate covered with paper napkins to remove excess oil.

11. Serve these delicious chopped cutlets in bell pepper rings hot as a main dish. You can also serve your favorite side dish, fresh salad, sour cream sauce with herbs or ketchup.

Bon appetit!

Try cooking:

Chicken cutlets with vegetables and rice, baked in the oven

In the season of fresh and juicy vegetables, you want to cook them as often as possible, so you need to look for new interesting recipes every time. Today I will tell you how to cook a delicious potato casserole with broccoli in the oven. The vegetables turn out very tasty, tender and aromatic. The cream and egg pouring makes the vegetables very juicy and soft, they literally melt in your mouth. All this splendor is emphasized by melted grated cheese, making the dish tasty, satisfying and healthy.

Vegetable casserole will help diversify your everyday menu and delight you with new flavors. In the off-season, you can use frozen broccoli inflorescences for the recipe. In this case, the vegetables do not need to be blanched, since they are heat treated before freezing.

You can cook a casserole with cauliflower using the same principle. Use high-starch potatoes for baking to get a crispy crust on top and tender flesh inside.

Ingredients for cooking potato casserole with broccoli and hard cheese in the oven:

Recipe for cooking potato casserole with broccoli and hard cheese in the oven

Step-by-step instructions:

1. Separate the broccoli into small florets.

2. Put the broccoli in boiling water, bring to a boil and blanch for 2 minutes over low heat. Then discard the cabbage in a sieve and put it in ice water to preserve the beautiful green color of the vegetables and stop the heat treatment process.

3. Wash the potatoes, peel them, cut into thin slices.

4. Place the potatoes in a deep frying pan with heated vegetable oil. Stirring occasionally, fry the vegetables over medium heat until golden brown on all sides. You don’t need to cook the potatoes until done, we just need to get an appetizing golden crust on top.

5. Then transfer the fried potatoes to a baking dish greased with vegetable oil. I used a frying pan with a removable handle that can be baked in the oven, so I skipped this step. Add blanched broccoli to the potatoes.

6. Mix the chicken eggs and cream in a deep bowl.

7. Add cloves of garlic passed through a press, salt, ground black pepper and spices for potatoes to taste. Mix the ingredients with a whisk until smooth.

8. Pour the creamy egg mixture over the vegetables.

9. Cover the baking dish with a heat-resistant lid or foil, send it to the oven preheated to 180 degrees for 25 minutes.

10. After the specified time, carefully remove the casserole from the oven. Remove the lid or foil, sprinkle the vegetables with grated hard cheese. Return the casserole to the oven for another 5 minutes, so that the cheese on top melts and browns.

11. Sprinkle the finished dish with finely chopped dill and serve hot immediately after cooking.

The casserole can be a full-fledged independent dish or a hearty side dish for meat or fish.

Bon appetit!

Try cooking:

Potato pancakes with zucchini

I suggest diversifying your everyday menu with delicious, juicy and healthy cutlets made from minced chicken with vegetables and rice. The products can be fried in vegetable oil in a frying pan or cooked on an electric grill. I decided to make a dietary option, so I baked chicken cutlets in the oven. Thanks to the vegetables, the cutlets turn out very tender, juicy and aromatic. I am sure you will love this recipe for its simplicity and versatility.

These cutlets can be served with any side dish: vegetable puree, various cereals or pasta. And just with a slice of fresh bread – it’s very tasty! Chicken cutlets with vegetables and rice are convenient to take with you on a picnic or on the road as a snack.

For cutlets, I recommend using homemade minced meat made from chicken breast or thigh fillet. If desired, you can replace the minced chicken with turkey. Juicy and flavorful chicken cutlets with zucchini are perfect for baby or diet food. Be sure to try repeating this recipe!

Ingredients for cooking chicken cutlets with vegetables and rice, baked in the oven:

Recipe for cooking chicken cutlets with vegetables and rice, baked in the oven

Step-by-step instructions:

1. Wash the chicken fillet, dry it from excess moisture with paper towels. Clean the meat from fat and films, cut into large pieces. Grind the chicken fillet into mince using a blender or a meat grinder with a fine grate. Thoroughly wash the long-grain rice, fill it with cold water, boil until tender, throw it into a sieve. In a deep bowl, combine the chicken mince and rice cooled to room temperature.

2. Peel the onion, cut into small cubes. Wash the carrots, peel them, chop them on a grater with a fine cloth. Put the prepared vegetables in a frying pan with heated vegetable oil. Stirring occasionally, sauté the onions and carrots over medium heat until soft. Cool the vegetables to room temperature.

3. Wash the zucchini, cut off the ends, and grate on a fine grater. Squeeze out excess juice from the vegetables and add to the minced meat for the cutlets. Add the sautéed onions and carrots.

4. Beat the chicken egg into the resulting mixture. Add salt and ground spices to taste.

5. Mix the minced meat for the cutlets thoroughly until smooth.

6. Wet your hands in cold water and form round or oval cutlets of the same size from the minced meat. I got 8 cutlets from the specified amount of ingredients. Place the cutlets on a baking sheet covered with parchment paper.

7. Place the chicken cutlets with vegetables and rice in the oven preheated to 180 degrees for 25-30 minutes. When the products are browned, carefully remove them from the oven and place them on a plate.

8. Serve the finished chicken cutlets with zucchini hot with your favorite side dish or sauce. Bon appetit!

Try cooking:

Vermicelli with chicken and vegetables in a frying pan

Snack triangles of lavash with minced meat and hard cheese