Today we'll talk about making minced meatballs, how to sculpt them correctly, cook them, what needs to be added for juiciness and aroma. Step-by-step recipe with a photo. Video recipe.
Dishes with meatballs or with products reminiscent of them can be found in almost every traditional cuisine in the world. Meatballs are closely related to meatballs, but they are more self-sufficient, elegant and harmonious. Different cereals are mixed into meatballs, from which they become solid. Meatballs, on the other hand, are made entirely of minced meat or fish, seasoned with spices.
Small balls of meat are served in the most unexpected and interesting ways. In our country, smooth and juicy meatballs are mainly found in first courses. But there are exceptions where they are fried or baked and complement the main courses. It is only important to follow the rules for preparing meatballs so that they turn out to be tender and fragrant, and not tasteless lumps.
It is worth noting that meatballs have many benefits. First, the ingredients are simple and affordable. Secondly, they perfectly tolerate freezing, so they are prepared in reserve in order to quickly cook the first course later. Thirdly, they are universal, because can be the base or addition to almost any dish. And the main purpose of cooking meatballs is that meat balls should melt in your mouth, draining juice. We will learn how to cook them correctly and reveal all the secrets of their amazing taste.
- Caloric content per 100 g - 25 kcal.
- Servings - 30-40 pcs.
- Cooking time - 30 minutes
Ingredients:
- Meat (any sort) - 700 g
- Salt - 2/3 tsp or to taste
- Onions - 1 pc.
- Ground black pepper - a pinch
- Garlic - 1 clove
Step-by-step cooking of meatballs, secrets and a recipe with a photo:
1. Wash the meat, cut off the film and excess fat. Wash and pat dry with a paper towel. Install a meat grinder with a fine or medium wire rack and twist it.
- When cooking, choose meat based on color and smell. Pork should be light pink, beef should be dark red or burgundy. The meat should be free of dark blood clots and windy cut edges. Any variety should smell good.
- Use medium fat minced meat. With a lot of lard or fat, the minced meat will transfer the fat content to the dish, from which the dish will turn out to be high-calorie and not very appetizing.
- Experienced chefs say that it is best to prepare semi-finished products from a mixture of several types of meat: for example, pork with beef or lamb with pork.
2. Peel the onions with garlic, wash and also pass through the auger of a meat grinder.
3. Put the twisted meat with onions into the meat grinder tray.
4. Twist the food again.
5. Next, crush the minced meat with your hands, just as you knead the dough. Do this procedure for about 3-5 minutes.
6. Then take the minced meat in your hands, lift it up and forcefully throw it back into the bowl so that the minced meat plops loudly. The more homogeneous the mass, the tastier the meatballs will be.
7. Do this action 5 times.
To hitch the minced meat, eggs, rice or grated potatoes are often added to the mass. At the same time, chicken eggs are generally not recommended to be added, because they will make the balls hard and rubbery, and the addition of rice and potatoes will turn the meatballs into meatballs. Instead of these products, for the same purpose, the minced meat must be kneaded well and beaten several times. Then it will adhere well, the meatballs will keep their shape and will not fall apart when cooking.
8. Season the minced meat with salt and ground black pepper and stir. If you are used to seasoning dishes with herbs, spices and spices, then add chopped parsley, dill or nuts for piquancy. Then, with wet hands, so that the minced meat does not stick to your palms, form the meatballs into a round shape. Their size usually ranges from the diameter of a cherry to a walnut. Put the finished semi-finished products on a cutting board and refrigerate for half an hour. Then use it for cooking.
- You can also freeze meatballs for future use. To do this, put them on a board and send them to freeze in the freezer. Fold the frozen meatballs in a plastic bag and store for 3-4 months.
- To make the meatballs increase in volume and become fuller during cooking, breadcrumbs are added to the minced meat. They absorb liquid, meat balls from the broth, swell and become larger in size. A similar effect can be obtained by adding semolina to the minced meat. When adding crackers or semolina before sculpting the balls, the minced meat must be kept for 7-10 minutes for these products to combine with it.
- The meatballs are cooked as follows. First, bring the water to a boil, add vegetables, bring it to a boil again and then carefully lower the meat balls.
See also the video recipe on how to make meatballs.
