To quickly cook a meaty, aromatic and hearty soup, you need to have small meat balls and meatballs in stock. Then in just 15-20 minutes it will be possible to cook the first hot dish. And how to prepare them for future use, read in this section.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Meatballs are a very convenient thing, especially if they are frozen for future use. Agree, it is always convenient to have in stock a high quality semi-finished meat product of your own preparation with a proven composition. Such a blank will become a real lifesaver for the hostess. Because in the modern rhythm of life these "koloboks" take a lot of time. But from such a frozen semi-finished product, you can not only cook a rich soup, but also make gravy, stew, etc. In addition, they have proven themselves well in the children's menu.
You can prepare meatballs from any minced meat. But preferably low-fat, you can combine it. The main difference between meatballs and other minced meat dishes is that almost nothing is added to them. Usually meatballs are frozen on a cutting board, sometimes with covered cellophane. This will prevent them from sticking together in the freezer. After this action, they are poured into a bag or container, because sealed packaging will prevent airing of semi-finished products. But you can also freeze minced meat in ice cube tins. But here the molds must be covered with cling film. Otherwise, it will be difficult to remove the frozen convenience food.
- Caloric content per 100 g - 247 kcal.
- Servings - about 40
- Cooking time - 20 minutes, plus additional freezing time
Ingredients:
- Pork (lean piece) - 600 g
- Onions - 1 pc.
- Garlic - 2-3 cloves
- Butter - 50 g
- Salt - 0.5 tsp
- Ground black pepper - a pinch
Cooking meatballs for future use
1. Peel the meat from the film, cut off the fat and cut into pieces for grinding. Peel and chop the onion and garlic.
2. Install a meat grinder with a fine attachment and pass the meat with onions and garlic through it. You can also grind the meat with a blender or food processor.
3. To make the meatballs softer, twist the minced meat in a meat grinder 2-3 more times.
4. Add butter, salt, ground pepper and your favorite spices to the minced meat. It is very tasty to put ground nutmeg.
5. Knead the minced meat with your hands so that the spices are evenly distributed.
6. Moisten your hands with water to prevent the minced meat from sticking and make small balls the size of a walnut. Lay them out on a board, which is preferably covered with plastic. But since I didn’t have it, I greased the board with oil.
7. Send the balls to the freezer for 1-1.5 hours. But you may have to keep them longer, because the freezer is different for everyone. Soak them until completely frozen, then put them in a plastic bag, which is tightly tied.
8. Store frozen meatballs in the freezer for up to 3 months, during which time use them as needed and intended.
See also a video recipe on how to cook meatballs (meat preparations).
