MEAT
158. Pork Chops with Peanut Sauce 
Preparation Time: 20 minutes 
Cooking Time: 12 minutes
Servings: 4
Ingredients:
Directions:
  1. For pork: in a bowl, mix together the ginger, garlic, soy sauce, oil, and hot pepper sauce. 
  2. Add the pork chops and generously coat with mixture. 
  3. Place at the room temperature for about 15 minutes. 
  4. Set the temperature of air fryer to 390 degrees F. Grease an air fryer basket. 
  5. Arrange chops into the prepared air fryer basket in a single layer. 
  6. Air fry for about 12 minutes. 
  7. Meanwhile, for the sauce: in a pan, heat oil over medium heat and sauté the shallot and garlic for about 2-3 minutes. 
  8. Add the coriander and sauté for about 1 minute. 
  9. Stir in the remaining ingredients and cook for about 5 minutes, stirring continuously. 
  10. Remove the pan of sauce from heat and let it cool slightly.  
  11. Remove the chops from air fryer and transfer onto serving plates.  
  12. Serve immediately with the topping of peanut sauce.  
Nutrition: Calories: 725 Cal Fat: 62.9 g Carbs: 9.5 g Protein: 34.4 g Fiber: 6 g 
159. Juice Beef Tenderloin
Preparation Time: 10 minutes 
Cooking Time: 3 hours
Servings: 6
Ingredients:
Directions:
  1. Preheat the water bath to 1400 F/ 600 C.
  2. Heat oil in a pan, while seasoning the beef with salt, pepper, and thyme.
  3. When the oil is hot enough, take your dried beef and sear all side until light brown.
  4. Seal the seared meat in a vacuum-sealed bag and place in the preheated water bath for 3 hours.
  5. Wait until the meat is done, then melt butter in a pan, remove the meat from the bag, and sear all sides.
  6. Place the tenderloin on a plate, slice, and serve.
Nutrition: Calories: 447.2 Cal Fat: 35.8 g Carbs: 0 g Protein: 29.7 g Fiber: 0 g
160. Beef Tri-Tip With BBQ Sauce
Preparation Time: 20 minutes
Cooking Time: 6 hours
Servings: 6
Ingredients:
Directions:
  1. Set the sous vide cooker to 1300 F.
  2. Season beef with 1 teaspoon salt and ½ teaspoon black pepper.
  3. Transfer meat to zip-lock bag and add ¼ cup barbecue sauce.
  4. Seal the bag using the water immersion technique and place in a water bath for 6 hours.
  5. When the timer cracks, take away the bag from the water tub.
  6. Take out the meat and pat dry with kitchen towels.
  7. Preheat broiler to medium heat and place the meat on the foil-lined broiler-safe baking sheet.
  8. Brush the meat with remaining sauce and sprinkle with sugar, remaining, salt and pepper.
  9. Broil for 5 minutes or until caramelized.
  10. Place the meat on serving platter and let it rest for 10 minutes.
  11. Slice before serving.
Nutrition: Calories: 163 Cal Fat: 5.6 g Carbs: 8.8 g Protein: 18.2 g Fiber: 4 g 
161. Beef Bourguignon
Preparation Time: 20 minutes 
Cooking Time: 24 hours + 1 hours
Servings: 4
Ingredients:
Directions:
  1. Season beef chunks with pepper, salt, and cornstarch, tossing it gently to make sure the chunks is evenly coated. Put the chunks in the vacuum bag.
  2. Heat oil on a skillet and then sear the chunks for about 3 minutes until lightly browned. Transfer the beef to the vacuum bag.
  3. Add carrot, garlic, and onion to the skillet, add salt to taste and cook for about 10 minutes, stirring occasionally. Add the vegetables to the vacuum bag.
  4. Finally, add a bottle of wine, tomato paste, beef broth, and dried thyme to the bag, seal it and cook for 24 hours in the water bath preheated top 1400 F.
  5. Heat a large skillet, combine 2 tablespoon butter with the flour to form the paste.
  6. Carefully open the bag add the liquid to the paste, mixing well to avoid lumps. Simmer for about 5 minutes.
  7. Add everything that is left in the bag, mix well with a spatula and serve over mashed potatoes or cauliflower puree.
Nutrition: Calories: 561 Cal Fat: 17 g Carbs: 11 g Protein: 34 g Fiber: 4 g 
162. Rolled Beef
Preparation Time: 30 minutes 
Cooking Time: 37 hours
Servings: 8
Ingredients:
Directions:
  1. Preheat sous vide cooker to 1760 F. place the peas in sous vide bag.
  2. Add the carrots, a pinch of sugar and salt to taste. Vacuum seal the bag and place in a water bath. Cook the veggies 30 minutes. Remove from the bag.
  3. Cover the beef slices with parchment paper. Pound with a meat tenderizer to make the beef this.
  4. Spread the mustard over meat and top each slice with two pieces of bacon.
  5. Roll the meat into a roulade, then roll the meat over veggies and secure the roulades with kitchen twine. Season to taste.
  6. Heat the oil in a skillet and sear the roulades on all sides. Cool the roulades and transfer in a sous vide bag.
  7. Vacuum seal the beef and cook 37 hours at 1530 F.
  8. Remove the meat from the cooker. Allow cooling completely before removing from the bag.
  9. Remove the kitchen twine and slice before serving.
Nutrition: Calories: 287 Cal Fat: 23 g Carbs: 4.4 g Protein: 15.2 g Fiber: 2 g 
163. Beef Brisket
Preparation Time: 10 minutes 
Cooking Time: 48 hours
Servings: 8
Ingredients:
Directions:
  1. Fill and preheat sous vide water oven to 1330 F/ 560 C.
  2. Rub the mixture of liquid smoke and Worcestershire sauce over brisket.
  3. In a small bowl, mix together the smoked paprika, garlic, onion and mustard powder, pepper and salt.
  4. Rub bowl mixture over brisket. Place the brisket into the zip-lock bag and remove all the air from the bag before sealing.
  5. Place the bag into a water bath and cook for 48 hours.
  6. Remove the brisket from bag and grill for 10 minutes.
  7. Slice and serve.
Nutrition: Calories: 430 Cal Fat: 14.3 g Carbs: 1.7 g Protein: 69.1 g Fiber: 0 g 
164. Pork Curry
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Servings: 2
Ingredients:
Directions:
  1. In a sealable container, place the meat before adding in the coconut milk, garlic, lime juice and ginger and mixing thoroughly. Let it marinate overnight for best results. 
  2. Place the onions, carrots, garam masala, ghee, tomatoes and meat together in the Instant Pot cooker pot and combine thoroughly.
  3. Place the Instant Pot cooker pot into the Instant Pot cooker and seal the lid. Choose the high-pressure option and set the time for 20 minutes.
  4. Once the timer goes off, select the natural pressure release option and allow the pot to sit for 10 minutes
  5. After opening the lid, switch the Instant Pot cooker to sauté before adding in the zucchini and letting it simmer for 5 minutes. 
  6. Serve hot over shirataki rice. 
Nutrition: Calories: 520 Cal Fat: 33 g Carbs: 29 g Protein: 38 g Fiber: 23 g 
165. Homemade Corned Beef
Preparation Time: 15 minutes 
Cooking Time: 12 hours
Servings: 8
Ingredients:
Directions:
  1. Pre-heat water bath to 1400 F/600 C.
  2. Vacuum seal the beef brisket and submerge fully in the water bath. Cook for 12 hours.
  3. Remove brisket from the water bath and pat dry with a paper towel once it is ready to cook into corned beef.
  4. In a small frying pan, heat all the pickling spices except the cinnamon stick until aroma comes out or mustard seeds start to pop. Remove from the pan and grind using a mortar and pestle. Set aside.
  5. In a large saucepan, pour water, half the cinnamon stick and 3 tablespoons of the pickling spices. Add salt, Prague powder, and brown sugar. Allow to boil and remove from heat. Let it cool to room temperature.
  6. In a container where the meat will fit, place the beef brisket and pour the brine solution. Marinate overnight or for 12 hours.
  7. Remove the brisket from the marinade and wash it in running water. Place the meat in a saucepan and pour water just enough to cover the meat. Add one tablespoon of the pickling spices. Boil then reduce the heat to simmer. Allow it to cook for 1 hour or until the beef becomes render.
  8. Slice the meat thinly using a knife and serve!
Nutrition: Calories: 207 Cal Fat: 7.3 g Carbs: 4.8 g Protein: 31.2 g Fiber: 2 g 
166. Beef Wellington
Preparation Time: 40 minutes 
Cooking Time: 1 hour 15 minutes
Servings: 6
Ingredients:
Directions:
  1. Preheat the water bath to 1400 F.
  2. Season the beef with salt and pepper. Seal into a bag, place in the water bath, and cook 1 hour. Remove beef to the refrigerator.
  3. Meanwhile, prepare the duxelles. Sauté shallots in butter until translucent, then add mushrooms and sauté until cooked. Pour into a bowl and stir in tomato paste.
  4. When the beef has cooled completely, preheat oven to 4000 F.
  5. Lay puff pastry on a cutting board and spread a layer of prosciutto on top. Place the chilled beef on top of the puff pastry and spread the duxelles on all sides of the beef. Wrap the prosciutto-lined pastry around the beef seal with egg. Brush remaining egg over pastry to glaze.
  6. Bake beef wellington 15 minutes or until puff pastry is golden-brown and fully cooked. Slice across the grain to serve.
Nutrition: Calories: 649 Cal Fat: 50.93 g Carbs: 5.49 g Protein: 40.49 g Fiber: 2 g 
167. Beef Stroganoff
Preparation Time: 20 minutes 
Cooking Time: 1 hour 20 minutes
Servings: 2
Ingredients:
Directions:
  1. Preheat your sous vide machine to 1360 F.
  2. Season the steaks with salt and paper and place them in the vacuum bag, putting a piece of butter and rosemary sprigs on top of each steak.
  3. Seal the bag and cook the steaks in the preheated water bath for 1 hour.
  4. In the medium, heat 2 tablespoons butter in a skillet and sauté the chopped onion until translucent.
  5. Add the mushrooms, salt, and pepper to taste, and cook until the liquid evaporates. Set aside. 
  6. Sear the steaks in 1 tablespoon butter. Set aside.
  7. Add 2 tablespoons butter and flour to the pan mix it well with a spoon, add the stock, wine and cooked mushrooms.
  8. Cook until the sauce thickens. Pour in sour cream and then stir; then serve the sauce with the chopped steak over mashed potato.
Nutrition: Calories: 361 Cal Fat: 35 g Carbs: 17 g Protein: 35 g Fiber: 13 g 
168. Short Ribs Provençale
Preparation Time: 30 minutes 
Cooking Time: 48 hours 30 minutes
Servings: 4
Ingredients:
Directions:
  1. Preheat the water bath to 1400 F. season the beef liberally with salt and pepper.
  2. Place in bag with garlic, thyme, rosemary, and bay leaves. Seal and place in the water bath. Cook 48 hours. 48 hours later, prepare the sauce.
  3. Remove the beef from the bag and pat dry
  4. In an oven or a heavy-bottomed pan, melt butter with olive oil.
  5. Add beef and sear until brown on all sides. Remove beef to a plate.
  6. Stir flour into the pan and cook 30 seconds, then deglaze with wine, stirring rapidly and scraping the bottom.
  7. Stir in beef stock, tomato paste, and any liquid that collected in the sous vide bag. Reduce the sauce to your desired consistency. Serve over short ribs.
Nutrition: Calories: 551 Cal Fat: 26.82 g Carbs: 27.87 g Protein: 48.7 g Fiber: 19 g 
169. Breakfast Peppers and Sausages 
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Servings: 4 to 6
Ingredients:
Directions:
  1. Select SAUTÉ mode on Instant Pot and heat the oil.
  2. Brown the sausages for 3-4 minutes.
  3. Add the tomato sauce, tomatoes, bell peppers, garlic, basil, water, and Italian seasoning, stir.
  4. Close and lock the lid. Cook everything for about 20 minutes at high-pressure.
  5. When finished, use a Natural Release for 5 minutes, then release any remaining pressure manually. Open the lid.
  6. Serve.
Nutrition: Calories: 305.8 Cal Fat: 18.7 g Carbs: 40 g Protein: 27.5 g Fiber: 1.1 g
170. Pulled Pork
Preparation Time: 20 minutes
Cooking Time: 1 hour 10 minutes
Servings: 8
Ingredients:
Directions:
  1. To preheat the Instant Pot, select SAUTÉ. Once hot, add the oil.
  2. Add the pork shoulder and roast for 9 minutes on both sides.
  3. Add the onion and cook for another 1-2 minutes.
  4. Press the CANCEL key to stop the SAUTÉ function.
  5. Add the chicken stock, cream, tomato paste, lemon juice, salt, pepper, cayenne, and garlic powder. Stir well.
  6. Close and lock the lid. Cook at HIGH pressure for 50 minutes.
  7. Once cooking is complete, let the pressure Release Naturally for 10 minutes. Release any remaining steam manually. Uncover the pot.
  8. Transfer pork onto a plate then shred the meat.
  9. Return shredded pork to the pot. Select SAUTE and cook for 6-8 minutes more.
  10. Serve.
Nutrition: Calories: 168 Cal Fat: 4.4 g Carbs: 19 g Protein: 13 g Fiber: 1.2 g 
171. Easy BBQ Pulled Pork 
Preparation Time: 20 minutes
Cooking Time: 1 hour 15 minutes
Servings: 4-6
Ingredients:
Directions:
  1. Rub the whole pork roast with salt and pepper.
  2. Put the meat in the Instant Pot.
  3. Pour in the broth and BBQ sauce, stir.
  4. Close and lock the lid. Cook at HIGH pressure for 60 minutes.
  5. Once cooking is complete, select Cancel and let Naturally Release for 10 minutes. Release any remaining steam manually. Uncover the pot.
  6. Shred the meat with two forks.
  7. Serve with the gravy.
Nutrition: Calories: 463.5 Cal Fat: 32.7 g Carbs: 8.2 g Protein: 31.9 g Fiber: 0 g
172. Pulled Pork Tacos
Preparation Time: 20 minutes
Cooking Time: 1 hour 15 minutes
Servings: 8
Ingredients:
Directions:
  1. In a large bowl, combine the salt, pepper, garlic powder, chili powder, and cumin.
  2. Rub all sides of the meat with the spice mix.
  3. Place the onion in the instant pot and place the pork shoulder on the onion slices.
  4. Pour the broth. Close and lock the lid.
  5. Cook at HIGH pressure for 60 minutes.
  6. Naturally Release for 10 minutes when finished, then release any remaining pressure manually. Open the lid.
  7. Take the pork and shred the meat.
  8. If you want the crispy edges, broil in the oven for a few minutes.
  9. Use the shredded meat to make tacos. Serve.
Nutrition: Calories: 242 Cal Fat: 13 g Carbs: 14 g Protein: 15 g Fiber: 2 g  
173. BBQ Baby Back Ribs
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Servings: 4 to 6
Ingredients:
Directions:
  1. Remove the membrane from the back of the ribs.
  2. In a large bowl, combine salt, pepper, garlic powder, and onion powder.
  3. Add the ribs and rub all sides with the spice mix.
  4. Prepare the Instant Pot by adding the water and bourbon to the pot and placing the steam rack in it.
  5. Place the ribs on the steam rack and secure the lid.
  6. Select the MANUAL setting and set the cooking time for 20 minutes at HIGH pressure.
  7. When the timer beeps, use a Natural Release for 10 minutes, then release any remaining pressure manually. Open the lid.
  8. Preheat the oven to broil.
  9. On a baking tray, put the ribs then brush on all sides with the BBQ sauce.
  10. Place under the broiler for 5-10 minutes. Serve.  
Nutrition: Calories: 668 Cal Fat: 45 g Carbs: 13 g Protein: 48 g Fiber: 0.3 g 
174. Pork and Chili Green Beans
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Servings: 2 to 4
Ingredients:
Directions:
  1. Set SAUTÉ mode on the Instant Pot and heat the oil.
  2. Add the ground pork and cook for 5-8 minutes, until the meat has turned light brown.
  3. Then add the garlic, chili, and shallots. Sauté for 2-3 minutes more.
  4. Add the green beans, stir and cook until a bit tender.
  5. Add and stir the coconut milk and soy sauce.
  6. Bring to a boil and cook for 5 minutes.
  7. Press the CANCEL key to stop the SAUTÉ function. 
  8. Serve.
Nutrition: Calories: 346.4 Cal Fat: 25.4 g Carbs: 14 g Protein: 15 g Fiber: 4.1 g 
175. Pork Chili Verde 
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Servings: 8
Ingredients:
Directions:
  1. Combine the ingredients in the Instant Pot, excluding cilantro and soy sauce.
  2. Close and lock the lid. Cook on high pressure for about 35 minutes.
  3. Use Quick Release. Carefully open the lid.
  4. Remove the pork from the pot. 
  5. Add the cilantro and soy sauce to the pot, and then blend the sauce with an immersion blender.
  6. Place the meat back on the pot, stir to combine and serve.
Nutrition: Calories: 356.1 Cal Fat: 20.4 g Carbs: 16.8 g Protein: 27.7 g Fiber: 4.8 g 
176. Maple Spice Rubbed Ribs
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Servings: 4
Ingredients:
Directions:
  1. In a bowl, combine the coriander, 1 teaspoon garlic powder, 2 teaspoon chili powder, salt and pepper. Mix well.
  2. Brush the ribs with 2 tablespoons of maple syrup.
  3. Rub all sides of the pork ribs with the spice mix.
  4. Put the ribs in the Instant Pot.
  5. In another bowl, whisk together tomato sauce, 2 tablespoons of maple syrup, ¼ teaspoon garlic powder, 1 teaspoon chili powder, ginger and cinnamon until combined.
  6. Pour the mixture into the pot and stir to coat ribs with sauce.
  7. Close and lock the lid. Set the cooking time for 27 minutes at HIGH pressure.
  8. Let pressure release for 5 minutes, then release any remaining steam manually. Open the lid.
  9. Transfer the ribs to a serving bowl and cover to keep warm.
  10. Select SAUTÉ and cook on HIGH heat until the sauce has thickened.
  11. Serve the ribs with the sauce.
Nutrition: Calories: 188.4 Cal Fat: 9.4 g Carbs: 2.3 g Protein: 22.3 g Fiber: 0.3 g 
177. Asian Pork Ribs 
Preparation Time: 15 minutes
Cooking Time: 1 hour
Servings: 6
Ingredients:
Directions:
  1. Preheat the Instant Pot by selecting SAUTÉ. Add and heat the oil.
  2. Add the garlic, onions, and ginger, stir and sauté for 1 minute.
  3. Put the ribs into the pot and pour the wine, water, soy sauce, pear juice, and sesame oil. Stir well and cook for 3-4 minutes.
  4. Close and lock the lid. Cook at HIGH pressure for 40 minutes.
  5. When done, let the pressure release naturally for 10 minutes, then release any remaining steam manually. Unlock the lid.
  6. Transfer the ribs to a serving plate. 
  7. Strain sauce from the pot. 
  8. Serve the ribs with this sauce.
Nutrition: Calories: 364.5 Cal Fat: 24.7 g Carbs: 5.2 g Protein: 28.6 g Fiber: 0.5 g 
178.  Honey And Garlic Pork Chops
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Servings: 4
Ingredients:
Directions:
  1. Rub all sides of the pork chops with salt and pepper.
  2. Preheat the Instant Pot by selecting SAUTÉ. Add and heat the oil.
  3. Put the meat into the pot and cook for 3-4 minutes per side, until browned.
  4. Meanwhile, in a bowl, combine the Dijon mustard, maple syrup, honey, water, garlic and cinnamon.
  5. Pour the mixture into the pot.
  6. Press the CANCEL button. Set MANUAL setting and set the cooking time for 15 minutes at HIGH pressure.
  7. When the timer beeps, use a Quick Release. Carefully unlock the lid.
  8. Serve with mashed potatoes and macaroni and cheese as sides.
Nutrition: Calories: 386.6 Cal Fat: 26.6 g Carbs: 19.1 g Protein: 18.2 g Fiber: 0.2 g 
179. Buffalo Pork Chops
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Servings: 4
Ingredients:
Directions:
  1. Set SAUTÉ mode on the Instant Pot and heat the oil.
  2. Season the pork chops with salt and pepper.
  3. Add the meat to the pot and brown for 3 minutes on both sides.
  4. Pour in the water and hot sauce. 
  5. Place the butter on top of each pork chops.
  6. Press the CANCEL key to stop the SAUTÉ function.
  7. Close and lock the lid. Cook at high pressure for 10 minutes.
  8. When finished, use Quick Release. Carefully open the lid.
  9. Sprinkle the pork chops with mozzarella cheese.
  10. Put the lid, and let it sit for 5 minutes; or broil in the oven for a few minutes to melt the cheese.
  11. Serve.
Nutrition: Calories: 322 Cal Fat: 17.3 g Carbs: 0.1 g Protein: 39 g Fiber: 0 g
180. Rack of Beef with Potato and Porcini Pan and Baby Spinach
Preparation Time: 60 minutes
Cooking Time: 30 minutes
Servings: 4
Ingredients:
Directions:
  1. Remove Fat: and silver skins from the rack of beef and clean the bones. Wash the potatoes, bring to the boil in a saucepan with sufficient water and a tablespoon of salt and cook gently for about 20 minutes. Preheat the oven to 180 ° C top / bottom heat.
  2. In the meantime, clean the porcini mushrooms, rub dry with kitchen paper if necessary and cut into pieces. Wash the peppers, halve lengthways, remove the seeds and cut into strips without a stem. Peel a shallot and the garlic and cut into fine cubes. Wash the parsley and basil and shake dry. Pluck the leaves from the stems and cut them finely. Sort the spinach and arugula, wash and spin dry. Pluck or cut the rocket into small pieces.
  3. Drain the potatoes, let them evaporate and cut in half. Heat oil in a pan, sauté potatoes, porcini mushrooms, garlic and pointed peppers all over in a medium to high heat. Season with salt and pepper, fold in the parsley and basil.
  4. Heat a tablespoon of olive oil in a saucepan and sauté the shallots in it until glassy over medium heat. Add the baby spinach and let the leaves collapse. Refine with arugula and cheese. Heat two tablespoons of olive oil in a coated pan and fry the rack of beef all over it on medium heat for two minutes on each side. Cook the squares in the hot oven on a medium rack for 12–15 minutes.
  5. In the meantime, peel and halve the remaining two shallots. Heat olive oil in another pan, then fry the shallot halves in it over high heat. Deglaze with the red wine and boil the liquid over medium heat for 10 minutes. Season with salt and pepper and let it steep briefly. Take the rack of beef out of the oven and let it rest briefly, then portion it.
  6. Spread the potato and porcini pan on plates, create the rack of beef, drizzle with the shallot and red wine reduction and serve with the spinach.
Nutrition: Calories: 700.2 Cal Fat: 23.8 g Carbs: 51.8 g Protein: 70 g Fiber: 5.2 g 
181. Meatball on Fresh Beet Vegetables
Preparation Time: 45 minutes
Cooking Time: 30 minutes
Servings: 4
Ingredients:
FOR VEGETABLES
FOR THE MEATBALLS:
Directions:
  1. For the beet vegetables, peel the beet, carrots and potatoes and cut them into thumb-thick cubes. Take the pumpkin seeds out then cut it into small pieces. Peel onions and garlic and cut into fine cubes.
  2. Heat the butter in a saucepan and sauté the onion cubes until translucent. Add the garlic and sweat briefly. Sprinkle in the sugar and caramelize lightly. Add the vegetable cubes and fry briefly. Season with salt, then deglaze with the white wine. Add the bay leaves and cook the vegetables over a medium heat for about 20 minutes, stirring occasionally.
  3. Meanwhile, heat the milk in a saucepan for the meatballs. During this time, cut the toast into cubes. Put the bread cubes in the warm milk and soak them for 10 minutes.
  4. Peel shallots then cut them into fine cubes. Wash chives and sage, shake dry and cut finely. Heat butter in a large pan and sauté the onion cubes until translucent. Deglaze with the white wine and let the liquid boil almost completely.
  5. Knead minced meat, egg, toasted bread, sweaty onions, chives, sage, paprika powder, salt and pepper in a large bowl. Season the mixture again, then shape it into 8 meatballs of equal size with your hands slightly moistened.
  6. Heat the remaining clarified butter in the onion pan and sauté the meatballs for 3 minutes on both sides over high heat. Reduce the heat a little and let the meatballs soak for another 2 minutes on each side.
  7. Fold the meatballs' frying Fat: and finely chopped parsley under the soft-cooked vegetables, removing the bay leaves. Season the beet with mustard, white wine vinegar, nutmeg, caraway, salt and pepper.
  8. Spread the beets on plates and put the meatballs on them.
Nutrition: Calories: 338 Cal Fat: 21 g Carbs: 25 g Protein: 14 g Fiber: 5 g
182. Rosin's Mediterranean Burger with Roasted Vegetables
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Servings: 4
Ingredients:
Directions:
  1. Wash and dry cherry tomatoes, peppers, zucchini, eggplant and fennel. Separate the cherry tomatoes depending on their size. Cut the peppers lengthways into narrow strips without using the stem. Cut the zucchini, aubergine and fennel lengthways in about 5 mm thin slices. Peel onion and garlic and chop finely.
  2. Knead the minced meat thoroughly in a bowl with parmesan shavings and basil. Take the mixture and season it with salt and pepper, then divide into 4 equal portions and form flat, round patties. Dab the mozzarella with kitchen paper and cut 6 slices each.
  3. Heat 2 tbsp. of olive oil in a pan and sauté the onion and garlic cubes until translucent. Add the cherry tomatoes and sweat until they collapse. Pour on the strained tomatoes, season the sauce with salt and pepper and boil down for about 15 minutes like a jam. In the meantime, brush the vegetable slices with the remaining olive oil and fry them in a hot pan or on the grill.
  4. Heat the neutral oil in a second pan and briefly fry the patties on both sides over high heat. Reduce the heat, cover the patties with 3 slices of mozzarella and let them cook for another 2-3 minutes until the cheese begins to melt.
  5. During this time, briefly bake the buns in a hot oven at 200 ° C top / bottom heat or on the toaster.
  6. Brush the bottom half of the burger buns with mayo and top with the fried vegetables. Put on 1 patty each, top with 1 dab of tomato jam and put on the top half of the bun.
Nutrition: Calories: 56 Cal Fat: 1 g Carbs: 8 g Protein: 2 g Fiber: 2 g 
183. Potato Salad with Meatballs
Preparation Time: 45 minutes
Cooking Time: 30 minutes
Servings: 4
Ingredients:
FOR THE SALAD:
FOR THE MEATBALLS:
Directions:
  1. For the salad, wash the potatoes thoroughly and cover them with water in a saucepan. Season the water with 2 teaspoons of salt, bring to the boil and cook the potatoes gently in the medium heat for 20–25 minutes. Meanwhile, cook the eggs hard. Peel the carrots and cut them into fine slices. Blanch peas and carrots in boiling water for 4–5 minutes, frozen and thawed peas take less time. Drain the vegetables, quench in ice water and drain. Quench the eggs with cold water and let them cool.
  2. For the meatballs, pour the milk in a small bowl and soak in it. Squeeze the soft roll well, pluck into small pieces and knead in a large bowl with minced meat, egg, mustard and 1 strong pinch of salt and pepper.
  3. Drain the finished potatoes, let them evaporate briefly, peel while hot and cut into slices. Peel the egg shells then cut the eggs into slices with the cucumber. In a bowl, carefully mix the potatoes, eggs, cucumber, peas and carrots with the mayonnaise and mustard. Season with salt and pepper. Set aside and let go.
  4. Form meatballs from the minced meat mixture. Heat oil in the pan and fry the meatballs in it over high heat until it is golden brown and crispy. Season the salad again. Wash the parsley, shake dry and pluck the leaves. Wash and half or quarter the cherry tomatoes.
  5. Arrange potato salad and meatballs on plates and serve garnished with parsley and tomatoes.
Nutrition: Calories: 330 Cal Fat: 20 g Carbs: 18 g Protein: 16 g