What to add to minced meat. Recipe for juicy meatballs in milk

Any hostess knows how to cook meatballs. Of course, many have their own secrets on how to make cutlets tender, fluffy and juicy. However, a few more tips on how to cook lush cutlets will certainly not be superfluous.

General principles for preparing lush minced meat cutlets

Firstly, lush minced meat cutlets are obtained if this minced meat is cooked by you and from the right ingredients.

Meat should be taken from the front of the carcass: fillet edge, tenderloin, etc. However, especially tasty and lush cutlets should be expected if the minced meat is prepared from different types of meat. For example, pork with chicken or turkey, beef with turkey, etc. are perfectly combined.

Mince additives. When thinking about how to make lush cutlets, do not forget that minced meat does not consist of just meat. Bread, vegetables, egg, spices and spices, butter or sour cream are also added to it.

Bread soaked in milk is by no means the best addition to minced meat. Bread gives excessive stickiness, and milk - density. It is better to replace the bun with a potato or a slice of zucchini (zucchini). That's when you really get juicy and lush cutlets - vegetables will give juice, and it will not curdle like milk protein.

Your unconditional ally in the preparation of lush minced meat cutlets is onions. Only it should not be turned along with the meat, but rubbed finely on a grater. Put on your goggles and off you go.

Many chefs, when asked how to make lush cutlets, advise not to add an egg. But there is an opinion that the yolk in minced meat will still be appropriate, but put the protein aside: it will come in handy for breading.

Fats, of course, will make the dish more tender and magnificent, it is only important not to overdo it. A little butter, sour cream, mayonnaise, lard - not all at once, but one thing - will help to cook delicious cutlets.

And, finally, spices and seasonings (dry herbs, nutmeg, cinnamon, garlic) will set off the taste of meat and complete the bouquet.

Secondly, it is necessary to correctly form and bread the product. To get juicy and lush cutlets, it is necessary to ensure that the juice does not flow out of the product. So, firstly, cutlets should not be too small. Put a piece of butter inside the cutlet. The finished cutlet does not hurt to dip into a slightly whipped egg white. You can cook cutlets in batter or in a potato "coat". Breadcrumbs are definitely not the best of all. However, if you prefer it, in no case do not use purchased crackers, but only freshly ground homemade ones.

Thirdly, it is important not to lose juice during cooking. Steamed or oven-baked patties will be juicier than fried ones. But even in this case, you can cheat. Place the cutlets in a hot oiled pan and fry very quickly on both sides. Then reduce the heat to a minimum and cook under the lid, making sure that the juice does not flow out. You see that the juice has come out - turn the cutlet over. Do not overcook the cutlets - they will become tougher.

And now, when we figured out how to cook lush cutlets, let's turn to the recipes.

Recipe 1. Lush minced meat patties with vegetables

Ingredients

Pork with fat - 350 g

Chicken (for example, breast fillet) - 350 g

Potato - 1 decent size

A piece of squash or zucchini - about the size of a potato

Onions - 2 small onions

Mayonnaise - 2 tablespoons

Eggs - 2 (separate protein and yolk)

Garlic - 3-4 cloves

Dill, parsley, celery, cilantro (fresh herbs) - to taste

Salt, ground black pepper

Cooking method

Prepare minced meat and poultry, put zucchini and potatoes in the meat grinder in the process. Finely chop the onion or chop with a knife, chop the garlic and herbs as well. Put vegetables, mayonnaise and yolks into minced meat, add also salt and pepper, mix everything thoroughly and knock out, throwing minced meat on the table with some force.

Form medium-sized round patties. Beat the protein lightly (not into foam, but just so that it is not very viscous). Dip each patty in egg white and place in a hot frying pan with oil. Fry quickly on both sides, reduce heat, cover and cook for 15 minutes.

Recipe 2. Lush poultry cutlets with tomato and sauce

Ingredients

Chicken fillet - 500 g

Turkey fillet - 250 g

Pancake flour - 3 heaped tablespoons

Carrot - 1 root vegetable

Onion - 1 head

Butter - 100 g

Eggs - 2 large

Tomato paste - 2 tablespoons

Sour cream 20% - 200 g

Dill and (or) parsley - half a bunch

Pickled cucumbers - 2-4 pieces, depending on the size

Horseradish - a couple of teaspoons

Salt, pepper - to taste

Cooking method

Finely chop the chicken and turkey with a knife. Grate carrots and onions and lightly fry with the addition of vegetable oil. Cool and put the contents of the pan into the minced meat. Add tomato paste and pancake flour, then a couple of tablespoons of sour cream, two yolks, salt and freshly ground black or white pepper, finely grated (or chopped) frozen butter.

Knead and beat out minced meat. Form rather large oblong patties out of it, dip each in protein and fry: first a couple of minutes on each side without a lid over high heat, then 10 minutes under a lid over very low heat.

Mix the remaining sour cream with horseradish, put pickled cucumber and greenfinch crushed in any way there. Whisk the sauce with a fork and serve over the meatballs.

Recipe 3. Lush minced meat cutlets in a potato "coat"

Ingredients

Pork (piece with fat) - half a kilo

Potato - 5 potatoes (or more depending on size)

Onions - 2 large onions

Dry bun without crust - 4-5 pieces

Kefir - about a glass

Eggs - 3 (separate the yolk from the protein)

Wheat flour - half cup

Soda - a teaspoon

Dry herb mix, salt, pepper

Cooking method

Make minced pork, it is better to pass it through a meat grinder twice. Break the bun into small pieces and soak in kefir. Separate the yolks from the protein and add them to the minced meat. Also mix in a finely grated onion, a soaked bun with kefir residue, a spoonful of soda, salt and pepper. Knock the minced meat on the table several times.

Grate the potatoes not very finely and mix with flour, salt and dry herbs. Beat egg white and combine with potatoes. Beat two more whites with a fork separately.

Form round or oval cutlets, wrap them in protein, and then in potato "batter". Fry quickly in a pan on both sides and bring to readiness in the oven, heated to 180 degrees.

Recipe 4. Lush cutlets "To your health!" (baked in the oven)

Ingredients

Beef - 500 g

Beef liver - 100 g

Pork fat - 100 g

Onion - 1 head

Zucchini or zucchini - 300 g

Frozen corn and peas - only about 150 g

Any greens (dill, cilantro, parsley, celery, spinach ...) - a bunch

Eggs - 3 pieces

Cinnamon and nutmeg - a little

Tomato paste - as needed

Salt, pepper, garlic - to taste

Cooking method

Beef (it is better to take a piece from the tenderloin or brisket, only low-fat) mince, along with liver and lard. Rub the onion and zucchini, chop the greens with a knife.

Mix all vegetables and greens with minced meat, add yolks, spices, spices to it. Mix everything and knock it out on the table. Let stand for 10 minutes.

Shape into large patties and dip in egg white. Spread in the form, which is pre-oiled. Set to bake at 170 degrees.

Mix tomato paste with hot water (a spoon for half a glass of water), add salt, pepper, chopped garlic. After 10 minutes, take out the form with cutlets and pour tomato sauce into it. Bring to readiness.

Recipe 5. Lush minced meat patties with Nests cheese

Ingredients

Chicken fillet - half a kilo

Onion - 1 large head or 2 small ones

Potato - 2 tubers

Smoked cheese (can be sausage) - 300 g

Smoked sausage - 100 g

Eggs - 2 pieces

Frozen french fries - 400 g

Soda - a small spoon

Salt pepper

Cooking method

Chop the chicken fillet. Grate onions and potatoes. Fry the onion until golden brown, mix with chicken and potatoes. Finely grate the pre-frozen smoked cheese, and cut the sausage into small cubes. Separate the yolks. All this is also mixed into the minced meat, and then salt (do not overdo it: cheese and sausage are salty!), soda and pepper. Form medium-sized round patties.

Beat the protein with a fork and moisten the french fries with it. Put the fries in the form of nests, and place the minced meat cutlet in the middle.

Bake in the oven until done. You can add a little water to the mold if you are afraid that the cutlets will burn rather than bake.

Recipe 6. Lush cutlets in puff pastry

This fun recipe for lush cutlets is suitable for a festive table and for a snack on the run.

Ingredients

Beef - 300 g

Pork - 300 g

Bulb - 1 large

Carrot - 1 small root vegetable

Zucchini - 200 g

Cheese - 200 g

Eggs - 2 pieces

Salt, curry, sweet paprika powder

Puff pastry - 600 - 800 g

Cooking method

Grate carrots and onions and lightly fry them in a pan. Pass meat and zucchini through a meat grinder. Grate the cheese, separate the yolks from the proteins. Mix yolks, minced meat, roasted and cooled carrots and onions, cheese, spices and spices in one bowl. Beat the minced meat on the table and let it brew for about 15 minutes. Form cutlets.

Roll out puff pastry, cut into strips. Wrap the cutlets in these strips, trying to do it neatly and beautifully. Put the products on a baking sheet covered with parchment, grease the top with whipped protein.

Bake for about 20-25 minutes at 180 degrees.

Recipe 7. Lush cutlets from two types of fish

Ingredients

Red fish (pink salmon, coho salmon, etc.) - 300 g (boneless fillet)

Catfish (you can halibut) - 300 g (also fillet)

Bulb - 1 piece

Eggs - 3 pieces

Butter - 100 g

Pancake flour - 5 tablespoons

Potato - 1 large

Sweet red pepper - half

Dill - 5-6 sprigs

Salt, white pepper or curry

Cooking method

Pass fish fillets, peppers, onions and potatoes through a meat grinder with a large-mesh grate. Mix the egg yolks, spices, spices and flour into the minced meat. Let stand well (10-15 minutes).

Grind dill in any way (with a knife, blender, combine), mix it into minced meat. Whisk the protein.

Form cutlets, make a dent and put a small elongated piece of butter there. Seal the cutlet so that the oil is inside. Wrap products in protein and put on a preheated pan with a sufficient amount of vegetable (any, if only odorless) oil.

Quickly fry the cutlets over high heat without a lid, then cover and reduce the heat. So bring it to readiness. If you like, you can bring the cutlets to readiness in the oven at 170 degrees.

It is best not to scroll the meat in a meat grinder, but to chop finely with a knife. This is especially true for poultry meatballs. But if you still decide to turn the meat, it is better to take a large-mesh grill.

Is the meat too tough? You can't make very soft meatballs from very tough meat. An acceptable result can be achieved if, on the contrary, the finest meshed grate is taken and the meat is turned twice. The use of various additives will also save the matter somewhat: for example, semolina instead of bread, sour cream, chopped champignons, etc.

To quickly and easily grate butter or smoked cheese, freeze them in the oven.

Try serving cutlets not with potatoes or pasta, but with vegetables, salad, mushrooms. You can also serve sauce: white, tomato, sour cream with horseradish, mushroom ... The dish will become healthier and better absorbed.

Bake a boiled quail egg or a whole slightly boiled champignon inside the cutlet - and you will get a funny dish, suitable for a holiday.

It would seem that it is difficult to cook meatballs? However, for some reason, for some they fall apart, for others, on the contrary, they turn out to be too dense, the housewives do not always guess the correct proportions, the ratio of products in cutlets ... These tips will help you prepare the dish in such a way that it will not be ashamed to serve even to the holiday table! The subtleties of cooking cutlets, which you have not thought about before.

Immediately I want to tell you about a trick that has no equal. You will definitely come back to thank our site in the comments if you try it in practice!

The next time you cook cutlets, take a chance and add some mustard powder or mustard seeds to the minced meat: 1 tbsp in total. l. for the whole stuffing. This amount of mustard will be enough to make the cutlets more tender. They will have a pleasant bitterness, and they will also turn out incomparably lush and juicy ... Try it for pleasure! And check out our detailed recommendations for cooking cutlets: they are really good and tested by housewives in practice.

How to cook delicious meatballs
To make cutlets juicy
Do you know why Soviet canteen cutlets were disgustingly tasteless? Because they put too much bread and crackers in them, and they saved on meat and took it from the hard parts of the carcass. If you want to get delicious cutlets, do not buy ready-made minced meat of dubious origin. Expensive beef tenderloin may not be purchased, but the back, neck, shoulder blade, brisket and some parts of the hind leg are ideal.
Before putting the fillet into the meat grinder, do not forget to clean it thoroughly - remove the films, remove cartilage, bones and veins. In addition to beef, chefs recommend using fatty pork - it is she who will give cutlets juiciness and tenderness.

Standard proportion: for 1 kg of beef - 1/2 kg of pork or for 1 kg of beef - 250 g of fat. However, cutlets can also be made from lamb, veal, chicken, turkey, game. Choose any degree of grinding, however, experts advise not to overdo it and limit yourself to a single scroll in a meat grinder with a medium-sized grate.

Should I add an egg?
Of course it is. The main thing is not to overdo it with eggs and use no more than 2-3 pieces per 1 kg of meat, otherwise the cutlets will turn out tough. Onions for the same amount will require about 200 g, preferably pre-sauteed and chilled, since raw may not have time to fry and will give the cutlets a harsh taste. If you like fresh onion, chop it at the same time as minced meat in a meat grinder.


Bread is the most important ingredient
Do not think that bread appeared in the recipe out of a desire to save money. Without the crumb, you get a kebab kebab, not a juicy meatball. It is the soaked bread that helps to make the cutlets softer and more tender.
Naturally, it is important to maintain the correct proportion. It looks like this: for 1 kg of meat - 250 g of white bread and 300-400 g of milk or water (if you make chicken cutlets, you will need less bread and eggs).

Use yesterday's or slightly dried loaf. Remove all crusts from it, cut into pieces and soak in cold milk or water. As soon as the crumb swells, carefully knead it with your hands and mix with the rest of the minced meat. Part of the bread can be replaced with grated potatoes, pumpkin or other vegetables.

The resulting minced meat is also good to decorate with spices (paprika, black pepper, coriander, chili) and chopped herbs (dill, parsley, cilantro, mint). Do not forget to salt the future dish, but in no case try it raw (tasting minced meat is the most common cause of poisoning among housewives).

Correct breading
It is advisable to cover the bowl with prepared minced meat with a film and put it in the refrigerator for half an hour so that the bread absorbs the meat juices. Then again carefully knead the mass, beating it with your hands and saturating it with air. At the very end, some chefs advise adding a handful of crushed ice for juiciness of the dish. After that, wet your hands in cold water and start sculpting cutlets.
If desired, you can cover them with breading - under the golden crust, the minced meat will remain more juicy. Most experts do not trust store-bought breadcrumbs and recommend making them yourself - for this you just need to chop white bread in a blender. Then roll cutlets in the resulting crumbs and send them to the pan. As a breading, you can also use sesame seeds, small bread straws, flour and ice cream.

The last one is 3 eggs lightly beaten with salt and 1-2 tbsp. tablespoons of milk or water. Cutlets are first rolled in flour, then in lezon and only then covered with breadcrumbs.

Frying features
There is nothing complicated in frying cutlets, the main thing is to put them on a hot frying pan with hot oil (preferably melted butter) so that the minced meat “grabs”, a crust forms and then the dish does not fall into pieces.
In addition, keep a distance between the cakes: if you place a mountain of cutlets on one dish, they will quickly release the juice and begin to stew, not fry.

As soon as a golden crust appears, you can reduce the heat and cook under the lid. It is better not to torment the cutlets by frequent turning (it is advisable to do this a couple of times), but do not go far from the pan, otherwise you will get coals instead of a juicy meat dish. However, you can refuse to fry and stew the cakes or steam them.

Did you like this helpful article? Live and learn! Let this information about cooking meatballs help you create delicious dishes with ease. Do not be greedy - share these recommendations with other housewives.

Fried cutlets or steamed, baked, delicious lush, the joy of any gourmet. How to cook minced meat cutlets, what are they like, what should be put there and how long to stew (or bake)? What cutlets are considered the most tender, juicy? The secrets of cooking minced meat cutlets, the most delicious, juicy and lush, are presented in the article.

There are several "pitfalls" on the way to juicy, tasty cutlets; it is impossible to make cutlets really tasty without overcoming these stones.

No culinary specialist can be considered a master if he does not know what is needed to make cutlets. They are in almost any cuisine of the world: Kazakh, Russian, Turkish and, of course, the most common - homemade. Cutlets with a complex or simple side dish for the hostess are a real find. Some do not want to eat anything except meatballs. Of course, this simple dish can be taken in any culinary or dining room, but it’s easier to master cooking at home to please your family, all the more convenient it is.

Why meatballs?

Meat cutlets are very satisfying, one medium is enough for a child with a side dish, up to two for an adult.
Yes, they will take decently minced meat, but you can fry a lot of cutlets for the whole week and the issue with lunch will be resolved. Children come and even without parents they will calmly boil pasta or buckwheat for a side dish. It is enough to take the cutlets out of the refrigerator and put them in the microwave for 30 seconds or a minute. Pasta is cooked for 10-12 minutes, dinner is ready! And tasty, fresh and nutritious. Many children love cutlets with garlic, and eat them with pleasure.

Such a dish is easy to take with you to work, many have microwaves there and you can easily warm it up yourself. They are delicious to eat even cold. For a side dish, take instant porridge or boil pasta for yourself in the evening.

But in order for the cutlets to please, you must first understand how to cook delicious cutlets, what they generally are:

1. Meat, molded from ordinary minced meat (from pork, for example, or from lamb, beef);
2. Chicken (you can buy minced chicken or wind it yourself, they are lighter and take less time to cook);
3. Fish (tasty and healthy);
4. Liver (yes, whoever loves the liver should definitely learn how to cook this dish correctly).

Meat selection

The key word here is “minced meat”, because cutlets are also molded from minced meat, adding spices with other ingredients there. Therefore, be very careful when choosing products. It is best and safest to cook minced meat for cutlets at home, although many meat stores sell ready-made meat. It is not known what, besides meat, they put there for mass. Maybe skins or leftovers, maybe the meat was already weathered and they decided to twist it. It is known that not the best meat is turned into minced meat, it is easier to sell it this way.

Important. Why are ground beef cutlets, dumplings or manti not tasty? Blame poor-quality stuffing. Alas, it is impossible to determine its future taste by eye, all types of minced meat look the same and smell the same. You will feel the difference after you cook something. Experienced housewives advise not to save.

First, take the meat in a proven place, then twist the minced meat yourself. So you will know for sure that only meat and spices are inside. It doesn’t matter why you need it: fry cutlets or stick dumplings. Believe me, the quality of minced meat plays a huge role!

What part of the carcass, if minced beef or lamb, is best for minced meat? Fillet or front part.

Important: before searching for meat, explore the bowels of the freezer. Perhaps there were previously unused trimmings. You can combine them with purchased fillets. For example, the same pork goes well with pieces of chicken or lamb, beef. Minced meat will turn out rich in shades. Especially if ground beef cutlets are planned.

Delicious minced meat - delicious meatballs

Yes, we have already figured out the choice of meat and the method of obtaining minced meat. But how do you make it really tasty? It would seem that nothing complicated. Cut the meat into pieces, then pass through an electric or mechanical (which is at home) meat grinder. However, minced meat patties are different every time. And every hostess Where is the secret?

It is important to make really the right stuffing, and here any experienced housewife will have a couple of their own tips. For example, some put a raw egg there, others add slices of bread or a long loaf soaked in milk. Cutlets and minced meat classic allow the addition of garlic. Well, spices.

Important: egg or bread can be replaced with grated potatoes. Some housewives consider it the secret of delicious minced meat cutlets. So the meat gets additional volume and splendor from the inside, a new taste, but you need a little potato so that it does not interrupt the meat.

Other additional ingredients - you can add a couple of tablespoons of kefir or sour cream. Eggs are just not necessary, on the contrary, they give rigidity. Many recipes and delicious meatballs do not specify eggs. Of course, you can use only the yolk, adding it inside the minced meat, and beat the protein well and dip the cutlets there, using it instead of flour or breadcrumbs. Then there will be no rigidity.

How to soften minced meat? A drop of boiled but warm water, literally a couple of spoons before mixing and sculpting cutlets. And so that the minced beef cutlets come out just lush, add a little butter or replace it with a pinch of soda. Pass the meat through a meat grinder not once, but two or three, beat the minced meat well, mix with your hands.

So you can cook delicious minced meat patties. Especially do not stand on ceremony with pork or beef. Chicken is considered lighter and more tender meat, especially fish. Each type of minced meat requires an individual approach.

Advice: so that the dish acquires a rich and piquant taste, do not be afraid to take greens, various spices, watch the amount of salt.

Inexperienced and even experienced housewives are not afraid of minced meat, but the frying process. For many, the outside of the crust is overcooked, but inside everything is raw, it is impossible to eat. In a frying pan, it would seem, you can’t put out too much. Others cannot form tight patties so that they do not lose shape when turned over and after frying. Therefore, many people try to replace the pan with a slow cooker, it is easier for them to set the mode and put the cutlets there and steam them.

Of course, this is a tasty and really healthy dish, but fried minced meat cutlets have their own unique taste and a beautiful, golden brown crust. You can learn the secrets of cutlets cooked inside and not overcooked outside.

• So that the meat does not stick later, form cutlets either with wet hands or with gloves (there are such for cooks, you can look at the hands of meat sellers or in cooking, they are sold in grocery stores);
• Before frying meat cutlets, the pan must already be heated and poured with oil to place them on a hot surface;
• Large cutlets are more juicy, but they are more accurate with sizes, huge ones break easily. Cutlets classic - medium size;
• First, fry on both sides so that a crust appears, then reduce the heat and cover the pan with a lid so that they are stewed.
• Important: to make minced meat patties not all day, first fry all the molded patties for 5-6 minutes so that the crust appears. Then place them on the prepared flat plate. Next, reduce the heat and put all the cutlets fried on the outside into the pan, because they are still raw inside. Cover with a lid and let everything stew for 20 minutes (even 30), look periodically. When homemade cutlets are ready, you can poke with a fork or try. Pay close attention to readiness.

It is meat or liver cutlets that are stewed longer than other types. Chicken and fish cook faster. There are seafood cutlets and even vegetable cutlets, but meat-eaters like minced beef cutlets more than others.

Garnish

Everything is a little simpler here, but every hostess still wants variety. Everyone has been tired of pasta and potatoes since childhood, this is a classic approach. If you decide to make cutlets a festive dish, you can play as a side dish. While the cutlets are slowly stewing, covered with a lid, it's time to figure out the garnish.

1. Bean (why not, beans are extremely tasty, cooked for a short time and healthy);
2. Colored rice (you can make it yourself by mixing regular rice with peas or corn);
3. Cauliflower is a bright, tasty side dish that does not take long to cook;
4. Rice - The Chinese consider it their bread and a cup of rice accompanies every meal. How to make delicious, beautiful rice? A rice cooker or proper rice cooking technique will help. Take coarse grain and do not cook it to full condition, let the structure be preserved. Rice tastes better a little firm;
5. Pasta - yes, even they can be turned into an interesting side dish. For example, mix several types or take colored pasta. They even sell black pasta now. They work well for minced meatballs. Venerable chefs advise not to cook them until fully cooked in order to maintain a little hardness and an attractive appearance;
6. Pea puree - if you love mashed potatoes, why not make pea puree? Perfectly complements very tasty meatballs, hearty and healthy. To soften the peas, you must first place it in a container of boiling water. Then boil and mash like potatoes. Pea puree, of course, takes longer to cook, but it has its own unique taste;
7. Broccoli has long been hard eaten by Western children, but for a variety of meat dishes, broccoli is a great addition. You can make an independent side dish out of it or put two or three pieces per serving;
8. Cabbage - boiled or stewed, when cutlets come out tasty and juicy;
9. Buckwheat - yes, recent changes in the market have significantly affected its cost, but it continues to be a useful and tasty ingredient. Diversify the types of side dishes, there is no need to constantly put pasta or peel potatoes. Tasty, lush buckwheat is no worse and you don’t need to know much how to cook it. In time, it is cooked a little longer than pasta;
10. A complex side dish is a little peas, a bit of corn and mashed potatoes, or mix cabbage with broccoli, as a fantasy or favorite photo from a culinary recipe tells you.
11. How long will it take to cook cutlets, choose a side dish and decorate? Somewhere around an hour, because you need to scroll the minced meat, then fry the cutlets, work on the side dish.

You can make really light, juicy cutlets, for example, from minced pork, because pork is considered a complex meat? Yes, the main thing is to choose good meat and, if necessary, mix it with the same chicken or add a little lamb, then find a step-by-step recipe.

Salads

Any second or first course can be supplemented with an appetizer or salad. Soups are served with either hot cakes, or pies or shanezhki, croutons. And salads are better suited to the second, denser dishes. What tastes better with homemade, classic cutlets?

Like any fried dish, they are considered a hearty meal, so it's best not to overload the liver with mayonnaise. Take a simple salad, for example, tomatoes with a couple of cucumbers, there is a drop of oil or just a pinch of salt. Also suitable "Caesar", sauerkraut, fresh vegetable cutting. There is no need to make a complicated salad, see what you can use in existing products.

Must be fried minced meat? Many people like meatballs, but they can’t eat fried food. No, they can be stewed in sauce or steamed, then the dish will turn out to be lighter, more dietary. You will need a pressure cooker or multicooker.

How to make cutlets for future use, where to store them? Fry with a margin, and place the leftovers in a special glass bowl for heating in the microwave. It will really keep the cutlets fresh, will not allow the smell to spread, and if necessary, eat a little, then we only prepare a side dish for them.

Important: only home-made, home-made minced meat guarantees a good taste of meat and an accurate list of ingredients used

How to make cutlets juicy and fluffy? Surprisingly, this dish familiar to everyone since childhood can be prepared in many ways. From this article you will learn how to make tender and literally melt in your mouth.

Ground meat

To prepare this dish according to the classic recipe, you will need to take: pork and beef in equal proportions, add onions soaked in milk, bread, salt and pepper to them. However, professional chefs, and with them amateur cooks, prepare cutlets not only from meat, but also from poultry, fish, vegetables, and mushrooms. Often they are baked in various sauces, come up with a variety of fillings and add various spices. Meat cutlets will be more useful for the figure if you remove potatoes and bread from their composition. So that the taste of the finished dish is not affected, add pureed raw vegetables, herbs, chopped wild mushrooms or onions fried in a pan instead.

little secrets

Experienced housewives empirically establish how to make cutlets juicy and lush. Try these time-tested tips:

How to make meatballs

The recipe for this amazing dish is not much different from the classic cooking option. However, by changing some points, you will understand how to make cutlets juicy and fluffy:

How to make minced chicken cutlets

Diet food lovers are always getting creative to diversify recipes and make them more delicious. Everyone knows that chicken cutlets quite often turn out to be dry and tasteless for novice cooks. If you have not solved this problem yet, then read our recipe and find out how to make chicken cutlets juicy:

1. Mix ready minced chicken breast (600 grams) with grated cheese (200 grams), grated onion (one head), chopped parsley and dill, half a teaspoon of cinnamon and salt. All components should be well mixed with each other.
2. Form round cutlets from the resulting minced meat and fry them in a pan under a closed lid until fully cooked. Do not forget that chicken cutlets cook faster than meat cutlets.

You can also make minced chicken cutlets using the method described below.

Juicy meatballs with vegetables

1. Soak three slices of dry white bread in milk.
2. Onions and potatoes (one at a time) grate on a fine grater, chop two cloves of garlic with a knife.
3. Mix vegetables with minced chicken breast (700 grams), bread and one large egg. Season the minced meat with spices (you can take "Italian herbs"), salt and black pepper.
4. Form cutlets and fry them in a pan on both sides.

How to make cutlets juicy and fluffy? To do this, we advise you to prepare the sauce:

Chopped diet cutlets from poultry meat

To prepare a low-calorie but satisfying chicken or turkey dish, carefully read the recipe below:

1. Cut chicken or turkey breast (700 grams) into cubes, mix with one egg and one tablespoon of whole grain flour (ground bran can be used instead). Salt, pepper and season with your favorite spices.
2. Shape into patties with your hands and place them on a baking sheet lined with parchment paper.
3. Bake the dish until cooked in a preheated oven.

How to make soft? First of all, try not to dry them out while cooking. A sauce made from sour cream, herbs, chopped garlic, salt and pepper will help you make the dish even more juicy. Serve hot cutlets with it, and for a side dish, prepare a salad of fresh vegetables and olive oil.

Cutlets with vegetables and cheese

This recipe will tell you how to make soft cutlets with an unusual and spicy taste:

1. Chicken fillet (500 grams) and one sweet bell pepper cut into pieces.
2. Grate cheese (300 grams) and zucchini (200 grams).
3. Mix all the products and add to them one egg, a couple of tablespoons of whole grain flour (or bran), pepper and salt to taste.
4. Form cutlets and bake them in the oven on parchment without adding oil.

Juicy "Nests"

These original cutlets will surprise lovers of hearty and delicious dishes:

1. Prepare minced pork and beef (800 grams), mix it with one chicken egg, add a couple of tablespoons of fiber, salt and pepper.
2. For the filling, take one large tomato, 150 grams of cheese and a bunch of fresh dill. Chop and mix all products.
3. Roll the minced meat into a small ball, make a depression with your fingers and put the stuffing inside. Put the finished nests in a glass form and send to bake in the oven until golden brown. This dish can be served with a side dish of fresh or stewed vegetables.

Lush pork cutlets

You do not know how to make meatballs juicy and fluffy? Try this recipe out:

1. Mix homemade breadcrumbs (120 grams) with sour cream (250 grams) and add 150 ml of cold water to them.
2. Mix in a large bowl 700 grams of minced pork, finely chopped onion, one egg, sour cream, salt and pepper.
3. Place the meatballs in the refrigerator for ten minutes.
4. Form cutlets, roll them in breadcrumbs and fry on both sides. To prevent the cutlets from burning and baking well, reduce the heat and cover the pan with a lid. In a few minutes, the family dinner will be ready.

fish cakes

Properly cooked, they turn out to be just as tasty as meat dishes. In addition, fish is a very healthy product, and nutritionists strongly advise including it in your menu several times a week. How to make soft meatballs:

1. Take 500 grams of defrosted fish fillet and pass it through a meat grinder. You can also use a blender or food processor if you wish.
2. Mix the resulting minced meat with finely chopped onions, two chicken eggs, one grated boiled carrot, salt, pepper and seasoning for fish.
3. Blind small oval cutlets with your hands and fry them in a pan until cooked. The dish can be served with mustard or sour cream sauce.

When you learn how to make tasty and juicy cutlets, guests will often praise your culinary talents and will never refuse the proposed supplement. Therefore, do not be afraid to experiment and learn new ways of preparing dishes familiar from childhood.

Pozharsky cutlets, Kiev style, turkey, pork, beef, fish, vegetable and cereals… Who would have thought that the original European recipe for cooking meat on the bone would gain such development and popularity. And despite the fact that the housewives cook this dish quite often, many of them are puzzled by the question of how to make the cutlets juicy and fluffy.

According to the cooking technology, 2 types of meat cutlets are distinguished: a chop cutlet and a cutlet made from minced meat. It is when preparing minced meat cutlets that housewives are interested in the answer to the main question: how to fry cutlets so that they are juicy. But before the frying stage, the process of their preparation is a whole cycle of actions with conditions that must be met and little secrets, knowing which you can cook a wonderful dish not only for the everyday menu, but also for the holiday.

The whole cooking process consists of several technological operations:

1. Choice of meat.
2. Preparation of additional ingredients.
3. Grinding meat.
4. Minced meat preparation.
5. Cutlet molding.
6. Heat treatment.

The choice of meat for cooking cutlets

You can talk about what kind of meat is best to use, choosing pieces on store shelves that perfectly match the recommendations, but the hostess does not always have such an opportunity.

When preparing meat for minced meat, it is better to follow the important rule of combining different types of meat: pork and beef, and even poultry. It is believed that cutlets made only from beef will be too lean and tough, and those made from pork will be too fatty. But no matter what the recipes prescribe, each housewife will still proceed from the preferences of her family, taking into account the usual diet.

It is usually recommended to choose not too lean meat for minced meat, observing the proportion of the ratio of pulp and fat of 80% to 20%. If the hostess does not have much choice, or she adheres to the rules of dietary nutrition, you can still make juicy and tasty cutlets by adding poultry meat and additional ingredients.

It is believed that the most delicious and juicy cutlets are obtained from chilled, and not from thawed meat. However, this condition cannot always be met, and when using meat from the freezer, it is important to consider that it must be frozen once, and not thawed and frozen several times.

Selection and preparation of ingredients for future stuffing

Here are examples of additives for minced meat (based on 500 grams of meat).

1. Onion- a mandatory component (a pair of medium or one large onion is enough). Options for its preparation: either very finely chop with a knife, or grate on a fine grater, or coarsely cut into slices for further processing in a meat grinder along with meat.
2. Garlic, is used at will and is not a mandatory ingredient (2-3 cloves).
3. Additives for softness and splendor of cutlets. Among them, there are several options chosen at the discretion of the chef:

• raw potatoes, peeled and grated on a fine grater (1 - 2 potatoes);
• can be used instead of potatoes vegetable marrow, and also grate it, but with the condition of pre-cleaning the skin, if the zucchini has already grown and its skin is thick enough (the amount should be comparable to the volume of the grated potato);
• White bread(120 - 150 gr.), But not soft and fresh, but stale, lain for several days, with a hard crust previously cut off and soaked in water or milk;
• can be a substitute for bread semolina(1 - 2 tablespoons), but with the use of semolina it is important not to overdo it, otherwise the cutlets will lose their juiciness.

1. Spices, the use of which is a matter of taste and habit. It is important to carefully consider the dosage when adding them, as they will either spoil the taste of the patties or provide them with a pleasant aroma and additional taste.
2. Water or milk, with priority towards ordinary cold water, can be boiled (100-200 ml, the volume must be determined after scrolling the minced meat, see how wet it turned out).
3. Salt.
4. Pepper.
5. Egg- at the discretion of the cook, but if possible, then either completely abandon the eggs, or use only the yolk.
6. Butter.
7. Chipped ice.

It is not necessary to have absolutely all of the above listed ingredients on hand. If you plan to add bread, then semolina is not required, and if you decide to add potatoes, then you can completely do without bread.

Meanwhile, some cooks, mindful of the saying that you can’t spoil porridge with butter, decide to use almost all additives. In this case, you need to decide what goal is set: to increase the amount of minced meat or still preserve the taste of the meat dish and get juicy cutlets.

Minced meat preparation

During the absence of meat grinders, minced meat was prepared with the help of. To this day, it is believed that this is the most acceptable way to preserve the juice in future cutlets. But since there is not always time for this, and a meat grinder has long been invented, minced meat is most often prepared with its help.

Meat and onion cut into pieces, if it has not been prepared in advance with a grater or chopped with a knife, are scrolled in a meat grinder. How many times it is necessary to skip the meat, the decision is made by the hostess: someone likes cutlets of sufficiently coarse grinding, and someone prefers to scroll the meat 2-3 times.

After grinding the meat, it is necessary to add the ingredients prepared in advance in accordance with the planned composition to the resulting mass: salt, pepper, seasonings, soaked bread, which should not be squeezed hard, grated potatoes or zucchini.

Since the dish must be juicy, cold water is poured into the prepared mass.

After mixing, you need to saturate the minced meat with oxygen and improve the adhesion of the ingredients to each other. To do this, you will need not only to knead it well, but to beat it off, with force throwing the minced meat into the container, about 10 times. Next, the container with the contents can be sent for 30 minutes in the refrigerator.

Forming cutlets

Minced meat is ready, and you can start sculpting cutlets. To do this, the hands must be wetted with cold water, otherwise the mixture will stick to the hands.

And since it is necessary to fry juicy cutlets, you can use one of two methods to increase their juiciness, in addition to cold water added directly to the minced meat:

1. put a small piece of crushed ice in the middle of each cutlet;
2. add a small piece of butter to the middle of the workpiece.

It is better to roll each formed cutlet in breadcrumbs or in flour, so that later a crust forms during frying, which will prevent the juice from flowing into the pan.

What cutlets should be in size, the choice is up to the cook, but it is better to take into account the rule: the smaller the cutlet, the less juicy it will be, and large portions are difficult to fry. You need to choose the golden mean.

Heat treatment

While cutlets are molded, you can already put a pan on the stove and start heating it with sunflower oil.

To fry soft and juicy cutlets, they must be laid out in a preheated pan. It is important that the heating temperature allows for the formation of a crust in the first minutes of roasting.

To achieve this, after the first minutes of cooking, the temperature must be lowered and the cutlets allowed to sweat on the side to be fried. Then they need to be turned over, and, adding temperature, fry the second side, then reduce the intensity of heating the pan, cover with a lid and let it cook for about 10 - 15 minutes.

For those who are afraid of overcooking the cutlets, after the formation of a crust on both sides, you can remove them from the stove, move them to a preheated oven and bring them to full readiness in this way.

Each chef conducts his own experiments, changing the ingredients added to minced meat, adjusting the temperature and roasting methods. It is better to write down the most successful results and create your own recipes, choosing the composition and technology for preparing the most delicious, juicy and lush cutlets.

This article is searched for:

• how to make meatballs juicy
• juicy cutlets
• how to make juicy meatballs
• how to make cutlets juicy and fluffy from minced meat