How to cook delicious minced meatballs

Minced meatballs go well with any kind of side dish, be it spaghetti, rice, mashed potatoes or buckwheat. The meat dish is most often prepared for the everyday table, but it can be consumed on holidays. Experienced housewives highlighted the classic recipe, brought it to perfection and created no less tasty variations. You can add cheese, greens, zucchini, potatoes, cabbage, pumpkin to minced meat patties. Cooking technology is not difficult, consider the important nuances in order.

Features of the preparation of minced meat cutlets

1. In order for the meat fibers to retain their juice, pass it through a meat grinder or blender several times. Even if you use minced meat, grind it again before cooking.
2. For lush and tender cutlets, mix the rolled minced meat with bread. Choose slightly baked, not fresh pastries. Before mixing the ingredients, the crust is removed from the bread.
3. The preparation of minced meat for cutlets has its own characteristics. For example, adding fresh bread will make the base sticky. The eggs will give the meat stiffness and partially take away the juice, so they are not essential ingredients.
4. You can season the minced meat with your favorite spices to create a piquant flavor. Granulated and fresh garlic, mustard powder, suneli hop, coriander are most suitable.
5. To maintain softness, splendor and juiciness, add butter to the meat. It must first be melted, and then introduced into the composition. An analogue is fat based on beef or pork.
6. If you are a lover of food experiments, cook cutlets with minced meat and potatoes, zucchini, pumpkin, beets, carrots, herbs, bran. Add a little kefir or sour cream to maintain an airy consistency.
7. Many housewives make the mistake of frying meatballs on high heat from two sides. After turning the cakes, cover the dishes with a lid, simmer the product until cooked. It is not difficult to determine it; transparent juice should ooze from cutlets.

Minced meat cutlets in milk

• garlic - 5 teeth
• onions - 3 pcs.
• milk - 245 ml.
• minced pork - 0.6 kg.
• chicken egg - 1 pc.
• loaf (pulp) - 160 gr.
• breadcrumbs for breading - 50-70 gr.
• vegetable oil - in fact
• ground pepper - 7-8 gr.
• salt - 15 gr.

1. Pour milk into a pan, heat on a stove, but do not boil. Remove the crust from the loaf, you only need the pulp. Soak it in milk, leave for a quarter of an hour.
2. At this time, peel and chop the onion. Mix it with minced meat and transfer to a bowl, mash with your hands. Add a soft loaf, skip the stuffing between your fingers.
3. Pass the garlic through a press, add to the main composition. Break the egg here, add pepper, salt. Stir the minced meat until smooth.
4. Divide the meat into pieces, from each of them form a ball. Flatten in a flat cake, roll in breading. Pour the oil into the pan, heat it.
5. Put the cutlets in a heat-resistant dish, fry over medium heat on one side. When you flip the cakes, cover the pan with a lid.
6. Determining readiness is simple: pierce the cutlet with a fork, look at the juice. If it is transparent, add heat, fry the dish for 2-3 minutes. When the patties are browned, turn off the stove.

Cutlets with herbs

• Spinach - 185-200 gr.
• onions - 120 gr.
• minced pork - 450 gr.
• minced beef - 500 gr.
• fresh parsley - 60 gr.
• flour - 80-100 gr.
• fresh dill - 40 gr.
• table salt - 12 gr.
• garlic - 5 teeth
• ground black pepper - 5 g.

1. Peel the onion, chop it into 4 parts, chop it with a blender. Mix with minced meat, scroll through the meat grinder several times. Wash the dill with parsley, remove the legs, chop the leaves, add to the main composition.
2. Pass the garlic cloves through a press or use the seasoning in granules. Add to the minced meat, salt, pepper. Form cutlets with a thickness of not more than 2 cm. Pour oil into a pan, heat it.
3. Roll the cakes in flour, put on the frying. Cook at medium power until the cutlets are lightly browned. Pierce the cake with a fork: if the juice is clear, proceed with tasting.

Pumpkin cutlets

• onion - 1 pc.
• salt - 12 gr.
• minced pork-beef - 280 gr.
• pumpkin pulp - 475 gr.
• chicken egg - 2 pcs.
• flour or breadcrumbs for breading - 80 g.
• milk with a fat content of 3.2% - 145 g.
• semolina - 60 gr.

1. Mix pumpkin pulp with onions, mince. Add minced meat here, repeat the steps. Salt this mixture, add pepper (optional), beat the eggs.
2. Stir the mixture until smooth, gradually introduce semolina. Heat the milk in the microwave, do not bring to a boil. Pour in the stuffing.
3. Pass the composition through your fingers, wrap in cling film, leave in the refrigerator for 1.5 hours. Such a move will allow the meat to thicken, it will not crack during the roasting process.
4. After the set time has passed, form flat cakes of minced meat, roll in flour or breadcrumbs. Fry the patties in vegetable oil, the readiness is determined by pressing: if transparent juice is released, turn off the burner.
5. Some housewives prefer to bake minced meat patties in the oven. To do this, preheat the appliance to 180 degrees, put cakes on a greased baking sheet, cook for a third of an hour.

Minced meatballs with cabbage

• onions - 60 gr.
• garlic - 4 prongs
• salt - 10 gr.
• white cabbage - 380 gr.
• semolina - 50 gr.
• flour - 60 gr.
• minced pork - 225 gr.
• minced beef - 250 gr.
• chicken egg - 1 pc.
• ground pepper - 5 gr.

1. Chop the cabbage, peel the garlic teeth, send the ingredients to a meat grinder. Turn them into porridge, get rid of excess juice. Do the same with onions.
2. Add vegetables to the minced meat, again pass through the meat grinder or beat well with your hands. Beat the egg to the mixture, add pepper, salt. Season with your favorite spices as desired, add greens.
3. Make mince cakes. Mix semolina with flour, this mixture will be used for breading. Roll the patties, put in a hot frying pan with oil.
4. Cook at medium power. First fry the patties on one side, then turn them over onto the other and cover the dishes. Simmer until cooked, then brown over high heat.

Cutlets with tomatoes and cheese

• tomato - 2 pcs.
• gray or black bread - 40 gr.
• sunflower oil - 100 gr.
• ground pepper - 7 gr.
• breadcrumbs - 80-90 gr.
• onions - 1 pc.
• salt - 10 gr.
• dill - 20 gr.
• milk - 50 ml.
• parsley - 20 gr.
• egg - 1 pc.
• garlic - 4 prongs
• hard cheese ("Dutch", "Russian") - 170 gr.
• ground beef - 250 gr.
• minced pork - 350 gr.

1. Wash the dill and parsley, peel the onion. Grind the ingredients. Rinse the tomatoes, chop into cubes. Pass the garlic teeth through a crush, mix with other vegetables.
2. Heat the milk, soak the bread in it without a crust, leave for 10 minutes, squeeze. Chop the cheese into cubes, mix with minced meat. Add greens, tomatoes, bread crumbs, onions, garlic, any seasonings here.
3. Pour pepper and salt, beat the egg. Stir the base until smooth, remove excess juice. Blind the minced meatballs, roll in breading.
4. Preheat the pan, pour oil into it. Put the pan for frying, bake until golden brown. Willingness to determine is simple, just pierce the patties with a fork.
5. If translucent juice is released, turn off the burner. Serve the dish with mayonnaise or sour cream, combine with any side dish. You can also bake meatballs in the oven.

Forcemeat cutlets in a slow cooker

• chicken egg - 1 pc.
• salt - amount to taste
• any seasonings - 15-20 gr.
• onions - 40 gr.
• carrots - 1 pc.
• beef - 200 gr.
• pork - 350 gr.
• garlic - 3 prongs
• flour - in fact
• semolina - in fact

1. First of all, you need to cook the stuffing. Rinse beef and pork meat under the tap, soak in warm water for 10 minutes. Then dry with napkins, remove the films and excess fat.
2. Chop the meat into small pieces, pass through a meat grinder or blender. Peel the garlic, send it to the crush and add the seasoning to the meat.
3. Dice the onion or grate it, add to the beef and pork. Add pepper, salt and your favorite seasonings (optional).
4. Rinse the carrots, grate it on a grater with a small section, add to the main mass. Break the chicken into the mixture, begin to intensively knead the minced meat with your hands and beat it on the cutting surface.
5. Mix equal amounts of flour and semolina to form a breading mixture. Form cutlets from minced meat, roll them in the composition.
6. Prepare the grid from the multicooker, which is designed for cooking steamed. Lubricate it with butter, put ready cakes in a bowl.
7. Set the function “Steam processing” on the device, cook for 40-50 minutes. During this period, cutlets are steamed, if desired, you can additionally fry them to get a crust.

Chicken cutlets with mushrooms

• sunflower oil - 45 ml.
• chicken fillet - 350 gr.
• egg - 1 pc.
• fat milk - 30 ml.
• breadcrumbs for breading - 60 gr.
• dried mushrooms - 15 gr.
• onions - 1 pc.
• salt - 5 gr.
• ground black pepper - to taste

1. Wash the chicken breasts, chop them into cubes, pass through a meat grinder. If not, send the meat to a blender. Chop onion, chop it into porridge, mix into chicken.
2. Salt and pepper the minced meat, optionally add the bread crumbs soaked in water. He will make cutlets air. Pour warm milk to the minced meat, pass through the fingers.
3. Divide the meat base into portioned parts, from which cutlets will later be formed. Proceed to prepare the filling. To do this, soak dried mushrooms in drinking water, leave for 15 minutes.
4. Next, drain the liquid, send to the pan. Add chopped onions to this, fry until golden. Form thin cakes of minced meat, put the filling on the center.
5. Fasten the edges of the patties, preheat the frying dishes. Roll each loaf first in the egg, then in breadcrumbs or flour. Fry at medium power.

The basis of minced meat cutlets is beef, pork, bread and chicken egg. Try to make a dish in milk using classical technology. Take a look at recipes that include the addition of pumpkin pulp, tomatoes, hard cheese, herbs, carrots. Create your own unique dishes by varying the number of spices and other ingredients.

Video: principles of cooking minced meatballs