How to cook homemade meatballs

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Dishes of minced meat or minced meat are present in any cuisine of the world. They differ in composition, shape and method of preparation. Russian cuisine can offer cutlets, cue balls and zrazy. All these are stuffed products. It can be bought already prepared. But I know from experience that homemade minced meat patties are much tastier. It seems that you buy good ground meat, and you do everything the same way, but no, not that. Therefore, it is better to spend a few extra minutes preparing minced meat. Interestingly, the more varieties of meat are mixed in it, the tastier and juicier the cutlets are.

If the meat is lean, then you can add up to 1/3 of twisted fat. Then cutlets from homemade minced meat will become juicier. So that they do not fry too much, a little bread is often added. They take wheat or rye, to taste, but always stale (soft and fresh will give the cutlets an unpleasant stickiness). If you will not pass the crumb through a meat grinder, cut off the crusts and soak for several minutes in water or milk. When it becomes soft, mash and add to the mixture. This simple technique also makes homemade minced meat patties juicier andfuller.

Some cutlet recipes suggest adding some vegetables. Almost always, onions are added to minced meat. Its amount depends on tastes and preferences. Some housewives put it up to half the volume of meat, others limit themselves to two or three onions. Do you want homemade minced meat cutlets to be even more magnificent and juicy? Then it is better to rub the onion on a fine grater or turn it into a smooth puree in a blender. You can, of course, twist it together with meat in a meat grinder, but the effect is not at all the same. Another flavor is obtained by frying the onion until golden brown, then chop and add to the mixture.

Sometimes vegetables are added to minced meat: cabbage, carrots, zucchini, beets, potatoes, pumpkin. They can be placed individually, several types can be used at once, but in any case they should be finely ground. The amount of vegetables you add to the mixture can also be different.

Sour cream, milk or kefir are often present in minced meat recipes for cutlets. Here you need to be more careful. If milk can be added without much concern, then kefir and sour cream in large quantities can give the cutlets a sour taste. And you don't have to add eggs. They, of course, make it easier to fry the cutlets, but they make them much harder and tougher.

In order for the products to be well molded, the minced meat must be thoroughly kneaded so that it becomes homogeneous. It should have enough fat or liquid to keep it from being lumpy. When making cutlets, slap with force several timesportion of meat, throwing it from palm to palm, and only then shape it.

If you gave the minced meat an oblong look, then this is a cutlet. If they made something round and flatter, it is a cue ball. If you put a filling (for example, a piece of boiled egg, a piece of cheese, etc.) in the middle of a minced meat cake, and then form a cutlet, you will get zrazy.

Don't forget the spices too. Traditionally, s alt and black pepper are added to homemade minced meat cutlets. Sometimes garlic, ground coriander, suneli hops, basil, thyme, turmeric, ground ginger, paprika. You can add more spices that you like more. By adding new ingredients to your favorite cutlet recipe, you get a new taste and a different dish every time.