Meatballs are a juicy and tasty dish. But if you do not know the intricacies of their preparation, then the food will turn out to be overdried. We will learn the secrets and recipe for this dish.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
The main component of meatballs is minced meat. It so happened that in recent years, housewives do not burden themselves with the preparation of minced meat, but purchase it in supermarkets. But such a product is not very good, so I cannot recommend it for a dish. Firstly, stale meat is often sold under the guise of minced meat. Secondly, when you buy the pulp or the neck part, you can see the ratio of meat and lard. And in the purchased minced meat, the workers of the meat departments specially put a lot of lard. Thirdly, I am always sure of the quality of homemade minced meat. Therefore, it is better to purchase fresh meat and twist the minced meat yourself.
Additional products for meatballs are potatoes, onions, cheese, mushrooms, semolina, carrots, rice and other products. It is the additional components that are the main difference between meatballs and cutlets. They are used either in the form of a filling or added to minced meat. By the way, cereals, potatoes and other additives can be used from the leftovers of the dinner, than to get a tasty and satisfying meal. You can use any meat for meatballs: poultry, rabbit, pork, veal, lamb, etc. Also, by-products are suitable here, such as brains, hearts, liver …
It is advisable to cook the meatballs in a cast-iron or non-stick frying pan, or a stewpan is suitable. They can only be fried or, after fried, stewed in a thick sauce. In addition, for greater use, meatballs can be baked in the oven.
- Calorie content per 100 g - 240 kcal.
- Servings - 15
- Cooking time - 30 minutes
Ingredients:
- Pork - 500 g
- Onions - 2 pcs.
- Cumin - 1 tsp (not necessary)
- Eggs - 1 pc.
- Ground crackers - 3 tablespoons
- Salt - 0.5 tsp or to taste
- Ground black pepper - a pinch
- Refined vegetable oil - for frying
Step-by-step preparation of meatballs with ground breadcrumbs:
1. Wash the meat, cut off the film with excess fat and pat dry with a paper towel. Peel and wash the bulbs. Cut the food to fit in the neck of the meat grinder.
2. Place the medium-barbed meat grinder and twist the meat.
3. Then pass the onion through the wire rack.
4. Pour ground crackers over the food. You can buy them or grind them yourself. To do this, dry and grind the remaining bread with a coffee grinder, meat grinder and food processor.
5. Add the egg, salt, ground pepper and seasonings to the minced meat. You can put any spices you like best.
6. Knead the dough with your hands and beat it against the countertop. To do this, pick it up and throw it back with force. This will make the cutlets more tender and softer.
7. Form rectangular beaters. Although the shape may be different: round, oval, etc.
8. Put the pan on the stove, add vegetable oil and heat. Arrange the meatballs so that they do not touch each other and set the heat to medium.
9. Fry them on one side until golden brown and use a spatula to turn them over to the other, where to bring them to such consistency. Serve hot meatballs with any side dish.
See also the video recipe on how to cook "Finger" cutlets.
