Are you interested in the question of how to cook delicious meatballs in your home kitchen? Today I will share with you my most incredible secrets, which you never imagined.
Recipe content:
- Cooking secrets
- Ingredients
- Step by step cooking
- Video recipe
Secrets of cooking meatballs
Meat
The meat is taken exclusively with the fatty part. If it is lean, then a small piece of bacon is added. For traditional meatballs, purchased minced meat is not used, but is made independently using a meat grinder.
No eggs
In the classic recipe, eggs are not assumed, as in conventional cutlets. It is this trick that makes the meatballs taste the way they should be.
Kneading
In order for the minced meat to come out of the desired consistency, it is kneaded by hand. First, knead into an even layer, then collect into a lump. And again it is kneaded into a layer, and again formed into a lump. After several times, he is hit from a height of human growth on the working surface. It is better to do this by putting it in a bag to avoid splashing around it. As a result, a sufficiently plastic mass will come out, which will be perfectly molded without adding eggs. It is very important not to mix the minced meat, otherwise it will be liquid, and do not knead, then the meatballs will not have a clear shape.
- Caloric content per 100 g - 160 kcal.
- Servings - 20
- Cooking time - 1 hour 30 minutes
Ingredients:
- Pork - 1 kg
- Onions - 2 pcs.
- Rice - 100 g
- Garlic - 4-5 cloves
- Tomato paste - 3 tablespoons
- Bay leaf - 3 pcs.
- Allspice peas - 4 pcs.
- Refined vegetable oil - for frying
- Salt - 1 tsp or to taste
- Ground black pepper - 1/2 tsp or to taste
- Pepper mixture - 1/3 tsp or to taste
- Ground ginger - 1/4 tsp
- Ground paprika - 1/2 tsp
Cooking classic meatballs
1. Wash the meat, dry it with a paper towel, cut the film with veins and cut into medium-sized pieces. Peel the onions, wash and cut into 4 pieces. Peel and wash the garlic. Prepare a meat grinder with a medium wire rack.
2. Pass the meat, garlic and onion through a meat grinder. Add semi-cooked rice to the minced meat. You can add raw rice, then the meatballs will turn out to be hedgehogs.
3. Season the minced meat with all the spices: salt, black pepper and a mixture of peppers, ground ginger and paprika.
4. Mix the minced meat well, adhering to the technology I described above.
5. Form medium-sized round meatballs.
6. Place the pan on the stove. Pour in refined vegetable oil and heat well. Then send meatballs to fry.
7. Fry them all over until light golden brown over medium heat.
8. Place the fried meatballs for stewing in a saucepan, preferably with thick sides and bottom.
9. Now prepare the sauce. Put tomato paste, bay leaf, peppercorns, salt, pepper mixture and black pepper into a frying pan.
10. Pour the spices with water, mix well and send the sauce to the stove to simmer for 10 minutes.
11. Pour the meatballs with tomato sauce. Cover the saucepan with a lid and put to simmer on the stove over low heat after boiling for 40 minutes. Serve the finished meatballs with the gravy in which they were stewed. As a side dish, you can serve baked or fried potatoes, or buckwheat porridge.
See also a video recipe on how to cook meatballs from the program "Everything will be delicious":
