3 recipes with leftover already cooked meat

Recipes with leftover already cooked meat: cost-saving ideas

From a family barbecue to a dinner with friends, it sometimes happens that too much meat is purchased and cooked for fear of not having enough for the guests. But when the evening ends, what do we do if we find ourselves with lots of leftovers of already cooked meat? A nice dilemma but not a tragedy! Obviously it goes without saying that throwing away leftovers is never a good idea, both for the waste of money but also for the waste of a lot of still good food that can still be consumed.

Here the watchword is “no waste”! From already cooked minced meat to recipes with already cooked grilled meat, there are so many ways we can indulge ourselves and save even the most difficult cut of meat. Recovering leftover already cooked meat is really easy: all it takes is a pinch of imagination, a few clever ingredients and of course the desire not to waste anything. So here are three super easy recipes with leftover already cooked meat.

Meatballs with leftover beef

Meatballs are perfect when we have leftover meat already cooked, the only problem we can encounter is trying to get the consistency of the dough right. This is because meatballs are generally made with raw minced meat which allows the dough to be compact. However, thanks to eggs and milk, we can find the right consistency and create delicious meatballs.

Ingredients

• Cooked leftover meat such as priest's hat , rump or hamburger
• 2 whole eggs for every 500 g of meat
• grated parmesan cheese
• breadcrumbs to taste
• bread crumbs
• fresh parsley
• milk to taste
• Salt and Pepper To Taste

Method

Take and chop the already cooked meat as finely as possible and place it in a bowl, add the breadcrumbs, previously soaked in milk, and add the eggs.

Start kneading the mixture and add the parmesan, chopped parsley and season with salt and pepper. Continue kneading, taking care to test the compactness of the dough (if it is dry, add the milk little by little).

Now form the meatballs and dip them in the egg and breadcrumbs. Once ready, just dip into the hot oil and the meatballs will be ready to be served on the table with a good fresh salad.

Sandwich with leftover grilled meat

Is the barbecue over and you have a lot of meat left over? Well, whether it's leftover beef, pork or chicken, the recipe can be adapted and create tasty sandwiches. The meat is ready and already marinated to create a fantastic street food dish: an Italian kebab! Simple, actually very simple, perfect for a super quick lunch or a street dinner!

Ingredients

• Already cooked grilled meat
• Arabic bread or piadina
• frisee salad
• 1 tomato
• 1 red onion

Method

Tear and cut the leftover grilled meat into strips, heat it lightly in a pan for a few minutes and add some sweet paprika if you wish.

In the meantime, open the sandwiches, or prepare the piadina, and heat them on a hot plate. Cut and wash the lettuce and tomato, cut the red onion and prepare an accompanying sauce to taste.

Well, what else? Compose your piadina or sandwich as you like with all the ingredients, serve with freshly made chips and enjoy your meal!

Salad with leftover already cooked chicken and lentils

With the chicken the game is almost simpler. Whether it is boiled, boiled or cooked as you prefer, the perfect combination is as a cold condiment in a tasty salad. The most classic version is the Caesar salad but we want to tease you with a more gourmet recipe.

Ingredients

• Pre-cooked whole chicken breast or free -range chicken
• 100 g of pre-cooked lentils
• 1 onion and 1 shallot
• 1 carrot
• 1 clove of garlic
• 3 sprigs of thyme
• 1 sprig of parsley
• 1 fresh bay leaf
• 1 sprig of basil
• 1 stick of celery
• sorrel or spinach salad
• white pepper, nutmeg and salt to taste

Method

Peel and dice the onion and carrot and use them as a base to brown the lentils, which you will have drained of the liquid, together with a bay leaf. Cook for 5 minutes and leave aside.

Now quickly put the leftover chicken in a pan with garlic, white pepper, nutmeg and thyme. Let the chicken cool with the cooking juices and then cut it into slices or strips.

Peel the celery and basil and cut them into strips, peel and chop the shallots and mix these ingredients with the now cold lentils. Take the sorrel salad and sprinkle it with this mix of celery and lentils, the chicken pieces, season with salt and pepper and decorate with fresh parsley.