Chiftelute-de-curcan-la-cuptor

Toata lumea stie ca trebuie sa evitam prajelile. Dar ce ne facem cu pofta de chiftelute? Simplu: le facem la cuptor :) Si din carne de curcan, care e mult mai gustoasa si mai sanatoasa decat cea de pui. Reteta mea contine un ingredient secret care le da o savoare fantastica: fulgii de drojdie inactiva. Musai de incercat aceste dragalase si gustoase chiftelute :)

Ingrediente (4 portii):

  • 300g piept de curcan
  • 1 morcov mediu
  • 3 catei de usturoi
  • 2 fire de ceapa verde/1 ceapa mica
  • 2 lg faina de mei/migdale*
  • 1 lg ulei de masline
  • 1 ou
  • 1 lg fulgi de drojdie inactiva
  • sare, piper

Introducem in robot toate ingredientele si pulsam de cateva ori pana compozitia e omogena si se leaga. Atentie, nu mixati prea mult, nu trebuie sa obtinem o pasta. Puteti de asemenea sa dati carnea prin masina de tocat, pentru a avea o textura omogena.

Cu mainile umede modelam chiftelute de marimea unei mingi de golf, le punem intr-o tava tapetata cu hartie de copt si le introducem la cuptor pana se rumenesc (aprox 40 de min, in functie de cuptor). Mi-au iesit 16 chiftelute si am calculat numarul de portii la 4 de caciula :) Pofta mare!

*Baby-friendly: folositi foarte putina sare doar dupa varsta de 1 an, iar piper cu masura, fiind un condiment puternic si iritant gastric. Low carb: folositi faina de migdale.

ENGLISH VERSION

Everyone knows we must avoid fried foods. But what about when we’re craving for meatballs? That’s simple: just bake them :) And use turkey meat, which is tastier and healthier than chicken. My recipe contains a secret ingredient that gives them a fantastic flavor: inactive yeast flakes. Do try these cute, tasty and light meatballs :)

Ingredients (4 servings):

  • 300 g turkey breast
  • 1 medium carrot
  • 3 cloves of garlic
  • 2 spring onions/1 small onion
  • 2 tbsp millet/almond flour
  • 1 tbsp olive oil
  • 1 egg
  • 1 tbsp inactive yeast flakes
  • salt and pepper

Process all the ingredients in the food processor until the mixture is homogeneous and it sticks together. Be careful not to over process, we don’t want to get a paste. You can also use a meat grinder, to get an even texture.

Wet your hands and mold the meatballs the size of a golf ball, place them on a tray lined with baking paper. And into the oven until they turn brownish (about 40 min, depending on the oven). These quantities make 16 meatballs so I calculated 4 servings :) Enjoy!

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