Homemade meatballs. The most delicious meatballs

Homemade cutlets are undoubtedly a symbol of happy family life. This meat dish prepared only for loved ones. Learn to cook the most delicious meatballs at home!

Ingredients (about 20 cutlets):

• minced pork and beef - 0.5 kg
• bulb - 1 pc.
• garlic - 2 cloves
• milk - 100 ml
• bread, pulp - 250 gr.
• egg - 1 pc.
• salt - 1 tsp, without a slide
• ground black pepper - to taste
• mayonnaise - 2 tbsp.
• breadcrumbs / flour - for breading
• vegetable oil - for frying

Cooking:

1. Break the bread into pieces, soak in milk. After the bread is soaked, knead it well with your hands until a homogeneous gruel is obtained (or pass through a meat grinder).

2. Grind onions in a blender / meat grinder or grate.

3. Put the minced meat in a bowl, add onion, gruel from milk and bread, break an egg into it, salt and pepper to taste. Add 2 tbsp. mayonnaise. Mix well with your hands minced meat along with all the ingredients.

4. Blind cutlets from the resulting minced meat. Roll cutlets in flour or breadcrumbs.

5. Heat the pan, pour a little vegetable oil and spread it over the entire surface. Lay out the patties so that there is a distance between them. Attention! Shake the pan a little so that the cutlets move a little. This action is necessary so that the cutlets do not stick to the pan and do not fall apart when turned over.

6. Fry cutlets on both sides for 7-10 minutes over medium heat without a lid. Transfer the fried cutlets to a deep frying pan, add a few tablespoons of water, cover and simmer the cutlets for another 15 minutes. Serve cutlets to the table is most delicious with mashed potatoes.

BON APPETIT!

Advice!

• If you are preparing minced meat at home, it is recommended to slightly freeze the meat so that it is easier to grind in a meat grinder.
• It is necessary to fry the cutlets in a frying pan that is well heated for 1-2 minutes so that the cutlets are covered with a crust and do not lose their juiciness.
• The readiness of the cutlets is checked by piercing the cutlet with a fork - if clear juice stands out - the cutlets are sufficiently fried and ready to serve.
• To cook cutlets in sauce, you can pour them over cutlets 3 minutes before cooking.
• If you haven’t cooked the cutlets and they are still raw inside, return them to the hot pan, pour in a quarter cup of water, cover and simmer.
• Bread soaked in milk can be replaced with semolina, crushed crackers from white bread or grated potatoes (2 medium potatoes) or zucchini (1 small) per 500 gr. minced meat.
• You can cook meatballs without eggs. To keep the shape of the cutlets without eggs, it is enough to remove the formed and breaded cutlets into the freezer and hold there for about 20 minutes.
• You can also cook cutlets from mixed minced meat, for example, combine minced pork with turkey, pork with chicken.
• If lean meat is used, you can add juiciness to the cutlets by adding a little chopped lard to the minced meat.
• Onions in minced meat can be chopped in a meat grinder, chopped, grated or beaten in a blender. It is believed that cutlets with onion chopped in a blender are softer and more airy due to the air that nourished the onion during beating.
• Ready-made meatballs can be stored in the refrigerator for 3-4 days, for more long-term storage cutlets are put in the freezer. There they can be stored for several months. However, if you once froze and thawed cutlets - do not freeze them anymore, fry them.

The word "cutlet" came into Russian from French, la côtelette is a piece of meat on a rib. So it was much more convenient to eat it with your hands in ancient times. With the advent of cutlery, the need for bones disappeared. Pieces of meat were removed from them. And the cutlet began to change. The meat began to be beaten to make it softer, and breaded to maintain juiciness. This process took place throughout Europe. The only thing reminiscent of the old times today is the Kiev cutlet, which is often made with a bone.

Over time, the cutlets became chopped, as they were much easier to chew. And with the advent of meat grinders, they turned into a fairly easy dish to prepare. We will prepare them.

Meat selection

For cutlets, you can take a piece of brisket or shoulder blades, chopped goulash is also suitable. But keep in mind that traders in the market can sell you bad meat. Therefore, when buying, you should ask to see a piece from all sides.

Cutlets are best made from chilled meat, not frozen.

The most delicious cutlets are obtained with the addition of fatty meat - pork or even lard.

Meat for cutlets should not be lean, take it with fat - then the cutlets will be juicy.

It is good to make cutlets from two or even three types of meat. You can combine beef and pork, you can add poultry meat to them.

Ground meat

The meat needs to be turned twice, but if it seems that the minced meat has not yet become tender, then three times.

Be sure to put onions in minced meat. It is turned along with the meat or chopped very finely. Onions cut into slices should be placed in a meat grinder between pieces of meat.

It is advisable to cook cutlets only from freshly prepared minced meat. If you still make minced meat in advance, do not put bread in it, do not salt or add spices.

Minced meat must be kneaded by hand. You can even beat it with your palms - so it will turn out tender and soft.

Minced meat needs to be kneaded for a long time, you can beat it with your palms, throw it from one hand to another, beat it on the table. All in order for the meat mass to be saturated with oxygen and become more viscous, homogeneous.

A couple of spoons will add juiciness to minced meat ice water added during kneading. You can also pour a spoonful of vegetable oil.

A cube of cold butter, added at the end of kneading, will make the patties juicier and more airy.

Photo: Shutterstock.com

Bread

In order for the cutlets not to fall apart, bread is added to them.

It is necessary to soak dried bread, the amount of gluten necessary for “gluing” minced meat is not released from fresh bread.

Reduce calories

Instead of bread, you can add finely grated zucchini to the minced meat. It will give the cutlets juiciness, but its taste will be almost noticeable.

You can also add grated carrots, pumpkin, beets to cutlets - all these vegetables will give them juiciness.

Instead of bread, stiffly beaten protein can be mixed into the minced meat. He will connect the minced meat and will not let the cutlets fall apart. But maybe make them a bit tougher.

modeling

Before sculpting, minced meat is best cooled for half an hour.

To make it easier to share chopped meat portions, you need to moisten your hands with water.

Try to make the patties the same size.

When sculpting cutlets, pat it with your palms and try to make it uniform, without seams. So she will not release her juice.

Breading

You can roll cutlets:

In ordinary flour

In breadcrumbs (both white and rye)

In crushed nuts

In ground sesame

frying

Cutlets spread on a hot, but not overheated pan. It is desirable that it has a thick bottom.

The cutlet is fried over high heat for 1-2 minutes on one side, then the fire needs to be reduced and then it is darkened on the same side for another 3-4 minutes. And then turn over and repeat the process.

When frying, cutlets need to be turned over minimally. Then their crust will not collapse and the juiciness will not go away.

You can bring the cutlets to readiness in the oven or under a tight lid on small fire. This will take 7-10 minutes.

The sauce is poured after the cutlets are fried and they are covered with a lid. You can just take sour cream, or you can cook something more complex.

Do not add water to sour cream so that there is more sauce, this will spoil the cutlets, kill their own juice.

Photo: Shutterstock.com

How to determine readiness

The cutlet needs to be pierced, if there is clear juice, it is ready.

If you fried the cutlet for about 20 minutes, of which 5-7 minutes under the lid, then this is enough for readiness.

If you want to freeze

Cutlets are best made from minced meat. Only the stuffing will then need to be better kneaded so that it does not fall apart.

Basic cutlet recipe

600 g beef goulash

400 g pork goulash

2 medium onions

1/4 white loaf

1 glass of water

salt and pepper to taste

2-3 tbsp. l. flour

1 cup sour cream

Step 1. Cut the loaf coarsely and pour water over it.

Step 2. Rinse the meat, peel the onion and cut into 4 parts. Turn the meat along with the onion through the fine grate of the meat grinder.

Step 3. Turn a second time. Salt and pepper. Mix well and knead the minced meat a little, like dough.

Step 4. Divide the minced meat into 3-4 parts and beat each with your palms for at least a minute.

Step 5. Remove the crust from the loaf, squeeze the bread and add to the minced meat.

Tip: If the minced meat seems dry, you can add a little milk, or water and vegetable oil to it.

Step 6. Form cutlets. Roll them in flour.

Tip: In the process of sculpting, you can beat the cutlets a little more with your palms, patting.

Step 7. Heat up a frying pan with oil. Put the cutlets and fry over high heat for half a minute (until a crust forms).

Step 8. Reduce the fire and fry over low heat for another 2-3 minutes.

Step 9. Turn the cutlets over and fry first over high heat, and then over low heat, as described in paragraphs 7 and 8.

Step 10. Leave the pan on low heat, close the lid and leave the cutlets to fry for about 7-15 minutes (depending on the size of the cutlets).

Tip: At this stage, you can pour sour cream over the cutlets to make a sauce. Just do not add water in any case, otherwise the cutlets will turn into a rag.

Step 11. Remove from heat, pour over sour cream, sprinkle with herbs, serve hot.

Cutlets are literally our everything. They consist of mere advantages: firstly, even the most fastidious family member will not refuse them. Secondly, if these are homemade cutlets, you know exactly what you are feeding your precious family. Thirdly, a batch of freshly cooked cutlets can be thrown into the freezer, and when you come home from work completely exhausted, you don’t have to stand at the stove for an hour - fry the prepared semi-finished products and build a quick side dish.

Classic meatballs. Watch the video recipe!

Cutlets from beef, pork, minced meat

1. Quick Schnitzel

Classic recipe for all time. Photo: site

Juicy and tender. Soft inside and crispy outside. Golden in color and so familiar and understandable from childhood. Meet His Majesty Schnitzel!

2. Greek cutlets with egg

Light meat cutlets with buckwheat. Photo: site

Do you love cutlets, but are tired of the monotony? Cook buckwheat with egg, it's fast, calorie-free and extremely tasty!

3. Swedish meatballs

Legendary meatballs from Sweden. Photo: thinkstockphotos.com

Jamie Oliver finally taught us how to make the legendary Swedish meatballs and classic cranberry sauce with a twist.

4. Grilled meatballs

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Boiled or baked meatballs, or Polpette de bollito alle spezie, is a very good way to use boiled or baked meat.

5. Turkish Homemade Minced Meatballs

Turkish cutlets are very fast and very tasty. Photo: thinkstockphotos.com

Spicy oriental balls with aromatic herbs and vegetable sauce.

6. Hedgehog meatballs in a pot

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Cook our hedgehogs with a secret: a small piece of cheese will give the meat a special juiciness and tenderness!

Chicken and turkey cutlets

1. Classic fire cutlets

These chicken cutlets will make a splash. Photo: site

Tender, airy chicken cutlets with a crispy crust will appeal to everyone.

2. Tender stuffed turkey cutlets

Interesting cutlets from turkey fillet. Photo: site

Tender turkey cutlets stuffed with spinach, cheese and pine nuts.

3. Tasty but diet cutlets with a secret

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Incredibly juicy and bright diet chicken cutlets with a secret ingredient!

4. Chicken cutlets with prunes

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The simplest recipe from the Soviet past that you can imagine.

5. Diet turkey cutlets with porcini mushrooms

A little culinary creativity, and unleavened turkey cutlets will turn into a masterpiece. Photo: thinkstockphotos.com

Low-calorie turkey cutlets from famous chefs Konstantin Ivlev and Yuri Rozhkov.

Cutlets from fish and seafood

1. Diet cutlets with pink salmon

A healthy alternative to the usual meatballs. Photo: site

Spices create a unique sweet-salty harmony of flavors, and the overall lightness of the dish makes these cutlets the perfect diet lunch or dinner.

2. Crab cakes with carrots and zucchini

Soul cutlets from crab meat. Photo: thinkstockphotos.com

Crab cakes with carrots and zucchini are very tasty, juicy and tender. If there are no real crabs, then you can make them from crab sticks.

3. Steam pike cutlets

A proven recipe from the famous restaurateur Savely Libkin. Photo: Eksmo Publishing House

Delicious and low-calorie fish cakes. They are ideal if you are planning to lose weight.

4. Canned salmon cutlets

You can't think of more budget than these cutlets. Photo: thinkstockphotos.com

It's tasty, inexpensive and very fast. The only effort you have to make is to open a can of canned food.

Meat

It is better to make minced meat for cutlets yourself from chilled non-lean meat. Nearly classic version- a mixture of beef and pork in a ratio of 2: 1. Pure pork cutlets can get very fatty, and beef - not juicy enough.

You can also add chicken, turkey to cutlets or cook them only from poultry.

A fish

For cutlets, in principle, any fish is suitable. The main thing is that there are few bones in it. Therefore, it is better to choose fillet large breeds: it is much easier to cook cutlets from it than from small bony fish. Ideal for salmon, cod, halibut, halibut.

Other Ingredients

Onion. It must be passed with meat through a meat grinder or finely chopped (in this case it is better to fry and cool a little), and then add to. You can, of course, chop the onion with a fine grater, but this process is a very dubious pleasure.

For 1 kg of meat, 2-3 medium onions are enough.

Stale white bread (baton). It is needed so that the cutlets keep their shape and are more tender. Bread must be soaked in boiled water, milk or cream, squeeze, remove the crust and pass through a meat grinder. Too much of it is not required: 100–200 g per 1 kg of minced meat is enough.

Vegetables: zucchini, carrots, potatoes, beets, pumpkin. They make the cutlets more juicy and tender. They can be substituted for bread if desired. Vegetables are best chopped with a grater.

Eggs. Controversial Ingredient: Some cooks think they make patties tough. However, the eggs help to stick the stuffing together. In order not to overdo it, it is better to use no more than two eggs per 1 kg of minced meat.

Salt. About 1 teaspoon of salt is enough for 1 kg of minced meat.

Spices and herbs. Be sure to add black pepper, garlic and other spices - if desired.

Water, oil, etc. You can add a couple of tablespoons of ice water, a spoonful of vegetable oil or a cube of butter to minced meat to make the cutlets more juicy.

TO fish cakes you can add cream, which will give tenderness to the dish, or lemon juice enhancing the taste of the fish.

How to prepare minced meat and mold cutlets

1. Before chopping meat, remove all veins, films, bones and cartilage from it.
2. If you pass all the ingredients through a meat grinder, try to alternate them so that the minced meat is more uniform.
3. Minced meat must be kneaded well with your hands and beat off - so it will be saturated with oxygen. You can do this in a pot with high walls so as not to stain the kitchen. In this case, you need to throw the minced meat to the bottom of the container several times.
4. It is better to cover the finished minced meat with cling film and put it in the refrigerator for 30 minutes so that it rests. After that, it should be mixed again.
5. You need to sculpt cutlets with wet hands so that minced meat does not stick to your fingers.
6. Try to form cutlets of the same size, do not grind too much: the larger the cutlets, the juicier they are. Pat the patties with your palms so that they are smooth and without seams.

kitchenmag.ru

How to bread cutlets

Breading helps the juice stay inside the cutlets, so you should not neglect it. You can use breadcrumbs (store-bought or homemade from dry bread), flour, crushed nuts and sesame seeds.

Be aware that crackers absorb more oil. Therefore, if you want to reduce the fat content of the patties, choose other breading options or dry the finished patties with paper towels.

How to fry meatballs

Put the cutlets in a well-heated pan with oil. Be sure to leave a distance between them, otherwise they will not be fried, but stewed.

First, fry one side over high heat for 1-2 minutes, then lower the heat and continue cooking for another 3-4 minutes. Repeat the same with the other side. After that, you can sweat the cutlets under the lid for 5-8 minutes.

20 minutes is enough for frying any meatballs. If in doubt, pierce one of them with a knife: light juice indicates that the dish is ready.

How to cook meatballs in the oven

Put the cutlets on a greased baking sheet and put in the oven, preheated to 180-200 degrees. After 15-20 minutes, pour half a glass of water onto a baking sheet and bake the cutlets for another 10-15 minutes.

In the oven, you can also bring fried cutlets to readiness. In this case, it is better to bake them at a temperature of 160-180 degrees.

How to cook cutlets in a slow cooker

For cooking in the "Frying" or "Baking" modes are suitable. The average cooking time is 40–50 minutes.

Cutlets should be turned every 15-20 minutes. If they start to burn, you can add a little water (about ¼ cup).

Preparing a dish in a double boiler is the easiest. You just need to pour the amount of water indicated in the instructions inside, put the cutlets, turn on the appliance and cook depending on the minced meat:

• 20–30 minutes - for poultry and fish cutlets;
• 30–40 minutes - for meat cutlets.

If you do not have a double boiler, cutlets can be cooked in a water bath. To do this, boil water in a saucepan, put a large sieve on top so that it does not touch the liquid, and cover the structure with a lid. Please note that in this case, the pan and sieve should be approximately the same diameter.

kitchenmag.ru

Recipes

magput.ru

Ingredients

• 750 g chicken pulp (equal parts of breast fillet and thigh fillet);
• 350 g stale loaf;
• 220 ml of milk;
• 30 g butter;
• 2 eggs;
• 1 teaspoon of salt;
• ½ teaspoon ground black pepper;
• ghee or butter - for frying.

Cooking

Soak 150 g of a loaf in milk. When it swells, squeeze it out and pass it along with the chicken pulp through a meat grinder. Do not throw out the milk: it will still come in handy. Add 30 g of soft butter, salt and pepper to the minced meat, mix well and set aside.

Separately, prepare the breading mixture. To do this, cut the remaining 200 g of a loaf into small cubes (with sides of about 4 mm) and dry them. Add eggs, a pinch of salt to a bowl of milk and stir.

With wet hands, shape the minced meat into medium sized patties. Dip each in the milk mixture, then roll in breadcrumbs and place in a well-heated pan with butter. Fry the cutlets over moderate heat on both sides until golden brown.

mirblud.ru

Ingredients

• 300 g of beef;
• 200 g pork;
• 150–200 g of fresh champignons;
• 1 onion;
• 1 egg;
• 2 slices of stale white bread;
• 1-2 cloves of garlic;
• flour - for breading;
• - for frying;
• salt, pepper and other spices - to taste.

Cooking

First prepare the mushroom filling. To do this, thoroughly rinse and dry the mushrooms, and then cut them into small slices. Finely chop the onion, fry until soft. Add mushrooms and sauté until all the water has boiled away. At the end, salt and pepper the filling and let it cool.

While the filling is cooling, you can cook minced meat. Pass the meat through a meat grinder, add bread soaked in water (without crusts), an egg and chopped garlic to it. Stir the minced meat until smooth, add salt and spices, mix again and beat with your hands. You can cool the minced meat in the refrigerator, but do not forget to mix it again after that and beat it off.

With wet hands, form the minced meat into a flat cake. Put the mushroom stuffing in the middle. Cover it with a new tortilla of minced meat and make a round cutlet. Try to make sure that the filling does not come out of the minced meat, and the cutlet itself is even, without seams.

Dip the cutlets in flour and place in a frying pan heated with oil. Fry on both sides until golden brown (as described above) and bring to readiness over minimal heat under the lid.

womensgroup.ru

Ingredients

• 700 g cod fillet;
• 1 onion;
• 2 eggs;
• 9 tablespoons of oatmeal;
• 3 tablespoons chopped cilantro or parsley;
• 1 tablespoon lemon juice;
• salt and ground pepper - to taste;
• 100 g butter;
• vegetable oil - for frying.

Cooking

cod fillet and onion pass through a meat grinder. Add greens, 3 tablespoons of oatmeal, lemon juice, salt, pepper to the minced meat. Mix everything and leave for 30 minutes. Meanwhile, cool and cut into cubes. Add eggs to minced meat and mix.

Grind 6 tablespoons of oatmeal in a coffee grinder or blender: they will be needed for breading cutlets. With wet hands, make a cake out of minced meat, put a teaspoon of butter in the center and form a cutlet.

Roll cutlets in crushed oatmeal, fry in vegetable oil until golden brown and immediately transfer to a baking dish. Send it to the oven preheated to 180 degrees and bake for 10-15 minutes.

Homemade cutlets personify the warmth and comfort of a family hearth. It is the favorite food of men and children. Cooking them is not so difficult, you just need to make a little effort and be patient. This versatile dish is good in any form. Cutlets can be eaten hot, cold, and also used to make sandwiches. They are suitable for any side dish, vegetables and delicious homemade gravy.

A simple recipe for homemade meatballs

This is one of the most favorite minced meat dishes, which is prepared for a family dinner and a festive celebration. And you get the most delicious cooked from fresh meat different types. You will need half a kilogram of minced meat, one onion, a few slices of white bread, one egg, spices, breadcrumbs and 150 milliliters of milk.

To begin with, soak white bread in milk, and then knead it until a homogeneous mass is obtained. Three onions on a grater or grind through a meat grinder. Put the minced meat in a bowl and add onion, soaked bread, egg and spices (salt, pepper) to it. Now knead the mass well ( better with hands). Next, we form homemade cutlets - the shape is arbitrary. Pour flour or breadcrumbs into a bowl. Roll the cutlets in them and fry in a pan.

Helpful Hints

Here are some tips to help you make delicious homemade meatballs. Firstly, they are fried in a hot pan with the addition of fat, not vegetable oil. If breadcrumbs are used, place the patties in the refrigerator for 15 minutes before frying. In this case, the breading will not burn. If you fry homemade cutlets on each side, and then hold them under the lid, adding water to the pan, they will be juicier. In minced meat for cooking cutlets, you need to add a little water for juiciness or a piece of butter.

Homemade fish cakes

But homemade cutlets can be prepared not only from meat, but also from fish. For this, cod or pollock is ideal. We take a kilogram of fish fillet, three cloves of garlic, two onions, one slice of white bread, a tablespoon of mustard, one egg, 50 grams of butter, milk, dill, spices, breadcrumbs and sesame seeds. Onion and garlic cut into small cubes. Soak the bread in milk, and then take it out, squeezing it slightly. We cut the dill quite finely. Fish fillet twist with a meat grinder. If the fish is whole, then we separate the meat from the bones and the ridge in advance. Next, fry the onion until translucent, and then add the garlic to it. Then they should be cooled. Put the onion-garlic mixture, egg, dill and spices into the minced fish. Butter, pre-chilled, three on a grater in the total mass. Now carefully knead the prepared mixture. If possible, you can beat it on the cutting board. We send the prepared minced meat to the refrigerator for 20 minutes. Next, we form homemade ones, roll them in a mixture of sesame seeds and breadcrumbs. Fry on each side until a delicious crust is obtained. It turns out very appetizing and tasty dish. Boiled rice with vegetables can be served as a side dish.