How to bake minced meatballs. Homemade minced pork cutlets
Minced meat cutlets in a pan are perhaps the most desired dish both on weekdays and on holidays. Every housewife, no doubt, knows how to cook minced meat patties in a pan so that they turn out juicy, fluffy, and most importantly, delicious. There is simply no price for the owners of the secrets of cooking such cutlets, because minced meat cutlets in a pan are an irreplaceable hit for all time and a lifesaver that adorns any table.
To cook minced meat patties in a pan, you need a minimum of ingredients. The main thing is to have any minced meat at hand: pork, beef, chicken, fish or assorted, for example, pork + beef (whoever loves it) - fresh, high-quality and preferably homemade. You can also cook cutlets from minced meat bought in a store, only treat its choice with special care.
To add extra juiciness to minced meat, some housewives add to it finely chopped or grated onion, soaked white bread, others potatoes grated on a fine grater, chopped cabbage and other helper ingredients that can give the cutlets that very zest that makes them unique. original. There are many options for supplements. So, cutlets will turn out very juicy if you put a piece of frozen butter inside each, and add chopped greens to it. Greens can also be added simply to minced meat.
A few words about breading. Some of the housewives are of the opinion that minced meat cutlets in a pan must certainly be breaded, others do without this procedure. Moreover, both those and other cutlets are wonderful.
You also need to fry minced meat cutlets in a pan correctly: pour vegetable oil into the pan and spread it over the entire surface, heat it up, reduce the heat to medium, and only then lay out the cutlets. Fry for about 10 minutes on each side until golden brown, then add a little water to the pan and simmer, covered, for another 10 minutes until cooked through.
Do you want to surprise your family with delicious meatballs? Come visit us and choose the recipe you like.
Mixed minced meat patties in a frying pan
Ingredients:
500 g minced pork,
500 g minced beef,
1 onion
1 egg
150-200 g long loaf or white bread,
2-3 garlic cloves,
2 tbsp. l. mayonnaise,
breadcrumbs,
vegetable oil,
Cooking:
Use a long loaf or bread for cooking not the freshest, but slightly stale, so that the cutlets do not turn out to be lush and not too sticky. Pour the bread pulp with milk and leave for 15 minutes, then squeeze. Add finely chopped or grated onion and minced garlic, bread mayonnaise, salt and pepper to taste and mix thoroughly. In order for the minced meat to become dense and at the same time juicy, many chefs advise to beat it well. You can simply lift the mass of minced meat and slam it against a table or plate with a noticeable effort, or you can put the minced meat in a bag, tie it up, leaving enough space and removing air, and clap this structure already. In any case, your meatballs will only benefit from such a massage. Next, form cutlets from minced meat, roll each in breadcrumbs and fry in a pan with heated vegetable oil from 2 sides until golden brown. Then pour quite a bit of water into the pan, cover it with a lid and let the cutlets stew for another 10 minutes.
Another tip that may come in handy when you cook minced meat patties in a pan. Add some dried herbs, after grinding them into powder in breadcrumbs. Ready cutlets fried in this mixture will turn out to be very fragrant.
Homemade minced pork cutlets
Ingredients:
600-700 g minced pork,
2 bulbs
3-4 garlic cloves,
1 egg
1-1.5 stack. milk,
2 slices of a loaf (150-200 g),
breadcrumbs,
vegetable oil,
salt, black ground pepper - to taste.
Cooking:
Soak the pulp of a long loaf or white bread in warm milk and leave for 15 minutes. In the meantime, chop the onion and add it to the minced meat, knead the mass well with your hands and, adding the squeezed pulp of the loaf, mix the minced meat well again. Add garlic, egg, passed through the press to the meat mass, salt and pepper to taste. Stir the minced meat until smooth and proceed to the formation of cutlets. It is much easier to do this with wet hands. Roll the resulting cutlets in breadcrumbs and fry them over medium heat in a pan with heated vegetable oil on both sides until golden brown. When the patties are browned on one side, turn them over and cover the pan with a lid. After removing the lid, check the readiness of the cutlets as follows. Pierce the cutlet with a fork - if the juice that appears is clear, add heat and cook the cutlets for another 2-3 minutes on each side. Cutlets browned - so the dish is ready.
Delicious ground beef cutlets
Ingredients:
600-700 g ground beef,
2 potatoes
1 egg
1 onion
dill greens, salt, ground black pepper - to taste,
flour for breading.
Cooking:
Usually ground beef is passed through a meat grinder twice. To make the meatballs more tender. If you use purchased minced meat, do not be lazy, pass it through a meat grinder one more time along with peeled raw potatoes. Or after that, add grated potatoes to the minced meat. In short, do as you please. Salt the minced meat, pepper, add chopped dill, finely chopped onion and mix well. Form cutlets, roll them in flour and fry in a preheated pan with vegetable oil on both sides until a beautiful appetizing crust. Add some water to the pan, cover with a lid and simmer the cutlets for 10 minutes. For flavor, you can add black peppercorns or bay leaf to the water.
Chicken cutlets in a frying pan
Ingredients:
900 minced chicken,
3 processed cheese "Friendship",
1 egg
1 bunch of green onions
1 bunch parsley or dill
2 cloves of garlic
3 art. l. mayonnaise,
breadcrumbs,
vegetable oil,
salt, spices - to taste.
Cooking:
Grate processed cheese, chop onion, garlic, herbs and add all these ingredients to minced chicken. Stir, beat in the egg, add mayonnaise, salt and pepper to taste. Once again, mix everything well and form small cutlets from the resulting mass. Roll them in breadcrumbs and fry in a pan with heated vegetable oil on both sides until golden brown.
According to statistics, there are much fewer lovers of fish cutlets than those who prefer meat cutlets. However, the following recipe can make even the most desperate non-lovers reconsider their views on fish cakes.
Minced fish cutlets in a frying pan
Ingredients:
500 g minced fish,
200 g pumpkin pulp,
1 egg
3 art. l. flour,
1-2 cloves of garlic (optional)
salt, pepper - to taste,
vegetable oil.
Cooking:
Combine the pumpkin, grated on a fine grater, with the minced fish, add the egg beaten with a fork, the garlic passed through the press and mix. After that, add flour to the minced meat, knead it, salt and pepper to taste. Form cutlets with wet hands and fry them in a pan with heated vegetable oil for 3-4 minutes on each side.
Minced meat cutlets in a pan are a minimum of time and a maximum of pleasure!
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
Homemade cutlets are a popular minced meat dish.
Simple and hearty cutlets with a crispy crust will perfectly fit into the menu of your family dinner and decorate any festive feast.
Cutlets are eaten both hot and cold.
They can be an independent dish, and served along with any side dish, whether it be salad, mashed potatoes or stewed vegetables. Remember that no cutlets from the best restaurants in the world can be compared with home-made cutlets - made by the hostess' own hands with awe and love.
General principles of preparation
1. For the preparation of tasty and juicy cutlets, it is important to choose the right minced meat. It is best to mix several types of minced meat, where you can choose the combination to your taste. But remember that store-bought minced meat cannot replace homemade minced meat, rolled by the hostess herself in a meat grinder. If it is not possible to cook it yourself, be sure to check the freshness and quality of the meat, because this is a decisive stage in the preparation of cutlets.
2. Do not forget to add a bun or bread to the minced meat. This is the main rule for obtaining juicy and tender meat. It is the slices of the roll that hold the juice in the cutlets, like a sponge, completely absorbing it.
3. Cutlets can be wrapped in both flour and breadcrumbs. This is left to your choice.
4. Do not forget about adding spices and herbs to homemade cutlets, this will add a touch of spice and sophistication.
Classic homemade meatballs
Ingredients:
minced meat (homemade or purchased) - 500 g;
bulb;
2 cloves of garlic;
salt, black and red pepper;
Provencal herbs;
1-2 slices of bread;
flour - 3-4 tbsp. spoons.
How to cook:
1. Peel the onion from the husk and rub or chop in a blender. Finely chop the garlic cloves and herbs.
2. Cut the slices of bread into slices and dry. Then soak in water, they will give the cutlets incredible juiciness. Without this step, the cutlets will taste dry. Subsequently, knead and squeeze, and only then add to the minced meat.
3. Combine all of the above ingredients in a deep bowl, mix thoroughly in a food processor or with a spoon. We beat the minced meat with our hands, throwing it on a hard surface.
4. Season with salt and pepper.
5. Take a small amount of meat with a spoon, put it on top of the flour and sprinkle with it. In the palm of your hand, we form a rounded cutlet, spread it on a hot frying pan. We fry 3-4 minutes. When we turn over to the second side, we remove the fire a little.
Homemade cutlets in breadcrumbs
Ingredients:
minced meat - 400 g;
bulb;
salt pepper;
2 pieces of dry loaf;
breadcrumbs.
How to cook:
1. Cut the onion, break the egg and add the roll soaked in water (milk) to the minced meat.
2. Thoroughly knead the minced meat until a mass of a homogeneous consistency is obtained.
3. We form a cutlet in breadcrumbs and put it in a pan with vegetable oil, put it on a small fire. With breadcrumbs in breadcrumbs, cutlets look much more appetizing. When you feel that they are browned, feel free to turn over. Usually, cutlets are fried in breadcrumbs for 2 minutes on each side.
4. Salad of boiled beetroot with onion, garlic, salt and pepper, seasoned with unrefined vegetable oil and sprinkled with sugar and lemon juice will serve as an excellent addition to such cutlets. Cutlets with potatoes are quite high in calories. A salad of beetroot is perfect for the dish.
Homemade beef and turkey cutlets with semolina
Ingredients:
minced meat (beef and turkey) - 1200 g;
onions - 300 g;
fresh or granulated garlic;
3 art. spoons of semolina;
salt and black pepper;
dry coriander;
water - 2/3 cup;
sour cream - 300 g.
How to cook:
1. Thoroughly knead the onion ground in a meat grinder or grated on a fine grater.
2. Potatoes or white buns in water or milk can be added to minced meat. But this recipe offers another solution: semolina. She perfectly keeps the cutlet in shape and does not allow them to deform.
3. Minced meat is desirable to beat off and leave for 15-20 minutes, so that it is well saturated with spices.
4. We distribute the minced meat on the table in the shape of a rectangle, divide it in half, each half into 3 more parts. Any form can be made. Dust each cutlet well with flour.
5. Fry for 3 minutes on each side in a preheated pan.
6. We put the fried cutlets in a saucepan, pour about 2/3 cups of water there, close the lid, simmer for 10 minutes over low heat so that they reach inside and become softer. Serve with sour cream.
Lush homemade meatballs
Ingredients:
minced meat - 500 g;
bulb onions;
loaf - 100-150 g;
milk - 200 ml;
flour - 5-7 tbsp. spoons;
butter - 2-3 tbsp. spoons;
vegetable oil - 2-3 tbsp. spoons;
salt pepper.
How to cook:
1. Cut off the crust of the loaf, fill the crumb with milk and leave to soak for 15-20 minutes.
2. In a preheated frying pan, fry the finely chopped onion in vegetable and butter. Interestingly, butter does not burn when frying and gives the food a pleasant creamy taste.
3. Break the egg, separating the yolk from the protein.
4. Mix the minced meat, the roll squeezed from the milk and the fried onion with the yolk. It is advisable to crush the resulting thick mass with your hands. Do not spare your strength on beating the minced meat, the better you do it, the more convenient it will be to mold cutlets, and when frying they will retain their shape. We remove the beaten minced meat for 20 minutes in the refrigerator to fix its dense state.
5. Beat the egg white until a thick white foam is obtained. You can check whether the protein has reached the desired consistency as follows: when turning the bowl over, it should not spill out of it. We add the beaten proteins to the minced meat, mix very carefully so that the integrity of the protein is not violated, because it is he who will give the cutlets splendor.
6. We make cutlets in the form of dense cakes, roll them in flour.
7. Warm up the butter and vegetable oil. We spread the cutlets and fry until golden brown, turn over, add a little water so that they are steamed and cover with a lid until cooked.
Soft homemade meatballs with a secret
Ingredients:
mixed minced meat (beef and pork) - 500 g;
mineral water;
a pinch of soda;
salt, black pepper;
2 cloves of garlic;
a bun soaked in mineral water;
2-3 bulbs.
How to cook:
1. Grind the onion. Add the soaked bun, after squeezing well. We rub the garlic.
2. Knead the mass for its uniform distribution.
3. Pour mineral water with gases into a bowl. Sprinkle the ground beef with a pinch of soda. This is our secret ingredient. Yes, it is soda, because it makes the minced meat soft and contributes to its loosening. We extinguish the soda with mineral water, pouring it in drops from above. Together they give the meat an extraordinary splendor. Knead again to obtain an elastic mass.
4. Add 1 egg. At first, the stuffing becomes liquid, but after a good kneading, it again acquires a thick consistency. Salt and pepper are adjusted to your preference.
5. We beat off the minced meat, throwing it on a hard surface from a small height. And leave it in the fridge for 20-30 minutes.
6. Dip each formed cutlet in breadcrumbs.
7. We do not regret the oil, we heat the pan well. Fry for 2-3 minutes on each side, uncovered, then simmer over medium heat, covered with a lid.
Homemade cutlets with mustard
Ingredients:
ground beef - 500 g;
bulb;
1 st. a spoonful of olive oil;
1-2 cloves of garlic;
parsley.
The sauce is prepared from the following ingredients:
cream with a fat content of up to 30%;
2 tbsp. spoons of mustard.
How to cook:
1. Chop the onion, garlic and parsley.
2. In a deep bowl, mix the ground beef, add the egg, grated onion and garlic. Add salt and pepper to taste. Send to the refrigerator for half an hour.
3. We form cutlets of a rounded shape and put them in a pan with heated olive oil.
4. Prepare the sauce as follows: whip the cream, add the mustard.
5. Pour the sauce to the cutlets in the pan 10 minutes before turning it off, simmer over medium heat under the lid.
Homemade meatballs with cheese
Ingredients:
minced meat - 600 g;
egg - 1 pc.;
bulb;
potatoes - 2 pieces;
mayonnaise - 3 tbsp. spoons;
garlic - 2 cloves;
hard cheese - 100 g;
loaf - 200 g.
How to cook:
1. To soften the bread, leave it in a bowl of water for 15-20 minutes, then squeeze and add to the minced meat.
2. Finely chop the potatoes, garlic and onions.
3. Combine chopped vegetables, egg and softened bread in one bowl. Stir thoroughly to obtain a homogeneous mass, it is best to do this with a blender.
4. Add 1-2 tablespoons of flour so that the minced meat is not liquid. Salt, pepper.
5. Cut the cheese into medium slices.
6. We make the shape of the cutlets of our choice, but it is best to form them in the form of a cake, putting a slice of chopped cheese in the middle. Then we hide it in a cutlet, sprinkle with flour on top.
7. Fry until golden brown. Simmer for 4-5 minutes over low heat. Serve the cutlets hot so that the cheese inside them does not have time to freeze and harden.
Homemade meatballs stuffed with chicken eggs
Ingredients:
assorted minced meat - 700 g;
loaf - 2 slices;
chicken egg - 6 pieces;
bulb onions;
garlic - 3 slices;
salt pepper.
How to cook:
1. In a deep plate, mix the egg, minced meat, loaf slices soaked in water, finely chopped onion and garlic.
2. Hard-boiled chicken eggs must be finely chopped.
3. Fry onions in a pan until golden brown.
4. Mix the onion and boiled eggs, add the squeezed garlic, salt and pepper.
5. We make flat cakes from minced meat, put the filling in the middle.
6. The baking sheet must be greased with vegetable oil. And, finally, the last stage is to send cutlets to the oven at 160-180 degrees.
If you take minced pork, the cutlets will turn out to be fatty, if chicken meat - tender and lean. The best alternative is cutlets-assorted.
So that the cutlets are not only juicy, but also lush, soda slaked with mineral water, lemon juice or vinegar will come to the rescue.
Cutlets love oil, but you should not overdo it either. Otherwise, they will be too oily. It is best to fry them in melted fat.
The question often arises: how long to fry cutlets? The answer is simple: to full readiness. And readiness can be checked in a simple way. We press the cutlet with a fork, if it releases clear juice, then after 2-3 minutes of steaming, you can safely serve it to the table.
If the cutlets feel not fried onions, send them to the microwave for 2-3 minutes, thereby bringing them to readiness.
Cutlets can be served with sour cream, light salad, vegetable side dish or standard puree.
Cook with pleasure and love! And remember, the simpler the recipe, the better the result!
Cutlets are one of the symbols of delicious home cooking. They can be prepared from different types of meat: pork, beef, chicken, turkey are suitable. Cooking minced meat cutlets quickly and simply at home is not at all difficult. This does not require many ingredients, and your home will appreciate the taste.
Cutlets from pork and minced beef
Ingredients:
- beef - 250 g;
- pork - 250 g (fatty pork will give more juiciness);
- wheat bread - 3-4 slices (take slightly dried bread, it will be easier to knead the cutlet mass);
- egg - 1 pc;
- garlic - 2 cloves optional;
- onions - 2 heads;
- salt - 1 tsp;
- pepper 1/2 tsp;
- milk or water for soaking bread:
- breadcrumbs, you can also take flour as a breading (enough to bread cutlets);
- sunflower oil;
- greens (parsley or dill are good, but if they are not available, these ingredients can be omitted).
Cooking:
- Wash the pork and beef, pat dry with a paper towel and pass through a meat grinder. Fatty pork varieties will give the cutlets juiciness. Mix the meat in a bowl. If all the meat is lean, then with it you can chop a little fat.
- Mince the garlic and onion and add to the mince. Stir in the egg. Season with salt and pepper. If desired, you can add finely chopped greens.
- Cut off the crust from white bread, and fill the crumb with water or milk. After a few minutes, squeeze lightly and add to the minced meat. Mix all ingredients.
- Heat up some vegetable oil in a frying pan. From the resulting minced meat, sculpt medium-sized cutlets and fry them on one side and the other over medium heat for 5 to 7 minutes.
- As a side dish, mashed potatoes, rice, fresh vegetables are perfect.
Breaded minced chicken cutlets
Ingredients:
- chicken breast or thigh fillet - 1 kg;
- salt - 1 tsp;
- ground black pepper - 0.5 tsp (you can use a mixture of peppers);
- white bread - 150 g;
- milk - 100 ml;
- chicken eggs - 2 pcs;
- onion - 1 pc;
- greens - 20 g;
- breadcrumbs or flour.
Cooking:
- Scroll chicken meat in a meat grinder along with bread and onions soaked in milk. Add salt, pepper, eggs and herbs. Mix everything thoroughly.
- Heat up the pan. From the minced meat, sculpt small oval cutlets. Roll each in breadcrumbs or flour before frying. It is better to fry chicken cutlets on low or medium heat on both sides until cooked. Approximately 5 minutes on each side.
Creamy mushroom sauce for minced meat cutlets
When serving, it will be ideal to complement ready-made cutlets with sauce. The sauce with mushrooms is very good.
Ingredients:
- mushrooms 500 g (you can take forest frozen or champignons);
- sour cream - 100 g;
- cream 20% fat - 300 ml;
- salt and pepper to taste;
- vegetable oil for frying.
Cooking:
- Boil wild mushrooms until tender and cut into cubes. If you are using mushrooms, then you do not need to boil them. Just enough to grind.
- Fry the mushrooms in vegetable oil until browned. Forest mushrooms will secrete juice. That's the way it should be. Cook until it evaporates.
- When the mushrooms are fried, add cream and sour cream to the pan. Let it boil and turn down the heat.
Today I suggest you cook juicy and tasty meatballs. Which? Choose to your taste! I can offer you a step-by-step recipe for minced turkey, pork, chicken and pollock cutlets, with the addition of cabbage and potatoes, and even cutlets without bread. You can make it in a pan, or you can cook it in the oven. I decided to collect the most popular recipes in one place in order to spread out and organize the information a little, it’s convenient when everything is at hand.
Simple secrets of delicious and juicy meatballs.
But first, let's define what principles of cooking cutlets allow them to turn out juicy and tasty, regardless of the type of minced meat and accompanying spices. Perhaps these rules will seem banal and “old as the world” to experienced housewives, but not everyone is born “in a chef’s hat and apron” - young and beginners sometimes need to say simple things.
And not the fact that for them they seem so obvious!
- Of course, you can make cutlets without bread .. But the question is - will this dish be called cutlets? Still, bread, which we pre-soak in water or milk, and then add to minced meat for cutlets, is an indispensable ingredient in almost any recipe for delicious homemade cutlets. And the point here is not to save on minced meat, as some people think! Bread allows you to make minced meat softer, juicier, tastier. But we are not talking about ready-made minced meat bought in a store (you will never guess what has already been added there!), but about pure minced meat, which you have just turned with your own hands from a natural piece of meat;
- Water (milk, cream, mineral water) must be present in minced meat for cutlets. It is the moisture that makes the meatballs juicy and soft. The more fat component in this liquid, the tastier and more tender (but the more high-calorie our cutlets will be!). Water must be cooled to ice. The rule, again, is only suitable for freshly prepared natural minced meat, without additives from cunning manufacturers of "semi-finished products".
- Not everyone knows that in addition to adding cold milk, ice water or even mineral water to minced meat, such minced meat must be beaten off. This is done very simply - as with dough, you scoop up the minced meat in a handful and throw it back into the bowl, so do it 15-20 times. The liquid is absorbed into the minced meat and the cutlets are very juicy. It would be nice to give the minced meat time to stand - about half an hour, or more;
- It is for juiciness that cabbage, potatoes, onions are added to minced meat for cutlets. Moreover, you need to cut them very finely (do not turn through a meat grinder or in a blender, it is important to cut them finely and finely). Although there are certainly recipes where it is proposed to scroll these additives through a meat grinder or pass through a blender - it seems to me that here we are talking more about saving cooking time than about improving the taste of the dish;
And of course, the quality of the meat from which minced meat is made is very important for the quality of the final product. From old, dry, frozen or, God forbid, rancid meat, you can’t make delicious cutlets with any additives and “magic” ingredients ... Although the cooks of some school canteens would now argue with me ...
For these wonderful, juicy and tasty cutlets, we need minced turkey (turkey meat), as well as the following simple ingredients.
- turkey fillet (or any minced meat) - 1kg
- loaf (bread) - 150g
- milk - 150g
- egg - 1 pc.
- onion - 2 pcs
- salt, pepper - to taste
- sunflower oil for frying
- garlic - optional
All! Delicious and juicy homemade turkey cutlets are ready! Bon appetit!
Very tender minced chicken cutlets - let's discover the secret of amazing juiciness.
In principle, you can easily take the previous recipe, replace the minced turkey with chicken in it and cook delicious chicken cutlets. But we will go the other way! Let's add delicious foods to our list of ingredients and improve the taste even more drastically!
See what products we need, prepare, and let's go cook, get acquainted with the new secrets of juicy minced meat for cutlets.
Compound:
- Minced chicken - 500 g
- White bread - 3 slices
- Onion - 1 pc.
- Garlic - 2 cloves
- Egg - 1 pc.
- Cream 35% - 4 tablespoons
- Milk - 100 ml
- Butter - 70 g
- Salt, black pepper to taste
- For breading - dry breadcrumbs, breadcrumbs or flour
Delicious and tender chicken cutlets are ready. Serve them with any salad, greens, vegetables or any other kind of side dish - they will not become less tasty :-)) 
Minced pork cutlets with cabbage - "Lazy cabbage rolls".
Pork tastes great with cabbage, so for the so-called "lazy cabbage rolls", and in fact - minced meat cutlets with cabbage, we will choose it. Pork, as a rule, is quite fatty in composition, therefore, we “dilute” it with lean cabbage and in total we get the very thing 🙂 In proportion, we take minced pork and cabbage in equal parts.
I suggest you make this recipe not only “lazy”, but also fast - we will grind all our additives with a blender to a mushy state.
To roll the cutlets, we will take cornmeal - then we will get a beautiful yellow tint of our cutlets, look how they look in the photo. If there is no such flour, but there is corn grits, grind it in a coffee grinder or blender to get the necessary product.
We take the following products:
- minced pork - 300g
- cabbage - 300g
- onion - 1 head
- egg - 1 pc
- seasonings and salt - to taste
- cornmeal - for breading vegetable oil - for frying
Cooking process:
1 Prepare everything in the usual way. The only difference in this recipe is that we chop the onion and cabbage in a blender. Squeeze out excess juice from cabbage after chopping. Crack the egg into the onion before chopping. 2 Salt, pepper the minced meat, knead thoroughly. We form cutlets, roll in cornmeal and spread on a hot, with oil, frying pan. Lay out carefully, because. minced meat turns out to be tender not only in taste, but also in texture - until the cutlets are fried, they do not hold their shape very confidently. 3 It is better not to close the lid. When browned on both sides - consider that it is ready. Pork cutlets with cabbage according to this recipe are very soft and tasty!
Minced meat patties with potatoes - video recipe.
Do you think that bread, cabbage, housewife potatoes are added to minced meat to save money? So you haven’t tried real minced meat patties with potatoes - it’s oh-oh-very tasty! 
Compound:
- minced meat - 1 kg.
- raw potatoes - 4 pcs. (average)
- onions - 1-2 pcs.
- egg - 1 pc
- seasonings and salt - to taste
- cold water - 2-3 tablespoons
But the essence of cooking does not change! This recipe differs from the previous one only in that raw cabbage must be replaced with raw potatoes, grated on a fine grater. I won’t even describe the rest - do everything in the same way, I’ll just indicate the possible proportions of the products.
But, if suddenly something hasn’t worked out yet, watch this short video, which shows step by step the process of cooking these particular cutlets - with potatoes and minced meat.
Mixed minced meat cutlets in the oven - a step-by-step recipe with detailed photos.
I can’t get past such a recipe as minced meat patties baked in the oven. For those who do not really like fatty foods (and it must be admitted that cutlets fried in a pan are a rather high-calorie dish with a lot of fat and a “bad” cholesterol crust) – cutlets in the oven will be a great substitute. They are still very tasty and juicy, look very appetizing, and even save the hostess not only oil, but also time. After all, you don’t need to stand by the stove - just load everything into the oven, set the temperature and note the time.
Compound:
- minced meat - 1 kg. (chicken - 700 g and pork + beef - 300 g),
- white bread (crumb) - 1 slice,
- onion - 150 g.,
- potatoes - 150 g.,
- garlic - 1 tooth,
- egg - 1 pc.,
- salt, pepper - to taste,
- kefir (sour cream, cream) - 1 tbsp,
- vegetable oil - 1 tbsp.
- water - 0.5 + 0.5 cups.
The process of cooking cutlets in the oven:
1 Piece of white bread (it is better to cut off the crusts) pour about half a glass of cold water. While the bread is soaking, take the garlic and onion, peeled, and scroll briefly in a blender. Soaked bread, without squeezing from the water, add to the onion and mix everything again with a blender.
2 Minced meat in this recipe is taken in the following proportions - chicken - almost 2/3 of the volume, and pork and beef - equally, 1/3 of the total volume. But you can use more pork if you want to get more fat, in general, choose the proportions to your taste. 3 Finely grate the potatoes and add to the minced meat. I squeeze the potatoes a little to remove excess starch, but you don't have to. 
4 Add the onion mixture here, break the egg. Add salt and black pepper to taste. For juiciness, add a little kefir (you can add milk, sour cream). We mix the minced meat thoroughly and beat it off so that our cutlets do not fall apart and are as juicy and lush as possible. This is a very important stage in the preparation of minced meat for any cutlets. 
5 Cover the baking sheet with parchment paper and brush with a little sunflower oil. We form cutlets and put them on a sheet. At the same time, you can additionally beat off the minced meat, transferring the cutlet from one palm to another. You can roll cutlets in breading or in flour. 
6 Send to a hot oven (190-200 degrees) for 20 minutes. For juiciness, add half a glass of hot water directly to the leaf and put it back in the oven until a golden crust appears. Do not flip the patties during baking. 
Here we have such beautiful and moderately diet cutlets. This is a very simple and quick way to cook delicious and juicy meatballs - be sure to try this cooking option. 
Pollack fish cutlets without bread - Not only tasty, but also healthy!
Continuing the theme of a healthier diet, I want to offer you a wonderful recipe for fish cakes - pollock minced meatballs. Pollock is an excellent choice for fish cakes: it is not an expensive type of fish, but it has few bones, you do not need to clean the scales, and as for the beneficial properties (contents of vitamins A, B1, B2, B9, minerals and trace elements) - it is in no way inferior fish of expensive varieties.
The only complaint about pollock is that minced meat can turn out a little dry.For those who do not have enough fat content, you can scroll an additional piece of lard into the minced meat or add a couple of tablespoons of olive oil to the minced meat. For fish cakes, it is generally typical to take low-fat varieties of white fish, but at the same time - to raise the fat content with separate additives.
By the way, another original and “tasty” way to add fat to dry fish (and not only fish) minced meat. Right in the pan, put a piece of frozen butter into the already prepared cutlets, press it so that it is inside the minced meat. During cooking, the butter will melt and give a great creamy taste to the dish!
But, if we talk about the benefits of such a product as fish cakes (and this is a dietary dish by all standards!), Then nothing needs to be added, no additional fats are required. This recipe also provides for a small amount of oil in the pan and the absence of bread and flour in the cutlets.
If there is no special dish with a non-stick coating, on which you can fry almost without oil, you can cook such cutlets in the oven, you can steam it, this is how you like it.
I still like the cutlets to look more browned, a small, lightly fried crust will not hurt, the main thing is to cook on a very moderate heat and with a small amount of oil.
Compound:
- minced pollock - 1.3 kg.
- onion - 3 pcs.medium size
- potatoes - 3 pcs.
- garlic - 3 cloves
- egg - 3 pcs.
- salt, pepper, spices - to taste
Step by step recipe for pollock cutlets:
1 Scroll pollock fillets and peeled potatoes through a meat grinder. It is better not to scroll the onion, as all its juice will go into the liquid, which we squeeze out during the cooking process. All onion juice will go nowhere! It is better to finely cut the onion with a knife - this way it will be preserved in our fish cakes with both juiciness and taste. 2 Mix minced pollock, potatoes, chopped onions, eggs, garlic and seasonings. Please note that we cook these cutlets without bread! We mix everything thoroughly. 3 Minced meat comes out very raw. To prevent the cutlets from falling apart too much, squeeze out the excess liquid into a separate bowl when forming the cutlets. Here, the juiciness of cutlets will be given to us by pieces of potatoes and pieces of onion. But, in order to reduce the excessive separation of moisture, it is necessary, as in previous recipes, to stir the minced meat for a long time and thoroughly before frying, also beating it, throwing it into a bowl. So we will improve the bonding of minced meat with the egg and create a greater “stickiness”, the cutlets will not fall apart much. 4 We do not bread cutlets so as not to add flour to our diet recipe. But you can roll the cutlets in breadcrumbs or flour if you wish.
5 Fry in a small amount of oil, without a lid, over low heat until golden brown, turning during cooking. Fish cutlets cook very quickly. But you can still further steam them after roasting under the lid, adding a little water. 
Let me remind you that in this recipe, in order to benefit and increase the “dietary” nature of our dish, we completely excluded bread. But according to tradition, in the classic recipe for fish cakes, bread is necessarily added, and, in fish cakes, bread, as a rule, is soaked in milk, and not in water. Still, fish cakes require more gentle handling 🙂
What kind of meatballs do you cook? What type of minced meat and additives to it do you prefer? Share your lucky finds and favorite recipes for minced meat patties in the comments!
Homemade cutlets are, undoubtedly, a symbol of a happy family life. There will be no wife rut cutlets in the house where ca rit discord and constant quarrels! This meat dish is prepared only for loved ones and loved ones. Today we will be good housewives and create home comfort, p having prepared The most delicious homemade meatballs!
It is noticed that cutlets are eaten faster than any other meat dish. Sandwiches are made with them, they are delicious both hot and cold, any side dish will suit them. If there is soup and meatballs in the refrigerator, then the man and children will first of all eat delicious homemade meatballs!
Cutlet is the most popular and uncomplicated meat dish made from minced meat. Although initially the cutlet was just a piece of meat on the costal bone. They made this dish in Europe, and now it is believed that the word "cutlet" comes from the French côte and côtele - rib and ribbed, respectively.
In Russia, they learned how to cook cutlets thanks to Peter I, who, as you know, loved everything European and in every way introduced into Russian everyday life not only foreign customs, but also culinary recipes.
By the end of the 19th century, the cutlet in Russia had changed and turned into the same minced meat flatbread. And then not only meat dishes, but also fish, vegetable, poultry, and rice dishes began to be considered a cutlet.
Needless to say, there are many recipes for cutlets, but nothing better than homemade cutlets has been invented yet! No cutlets of the best restaurateurs in the world can compare with those that have just left the frying pan of a good housewife.
The main secret of cooking cutlets is to fry them correctly. Perhaps you have encountered such a problem more than once, when the top of the cutlet is already well fried, but inside it remains raw. To prevent this from happening, you need to know simple rules:
- Do not start cooking in a warm pan! The pan for frying cutlets must be hot!
- If you fry breadcrumbs in cutlets, then do not throw them immediately into the pan. Roll the cutlets in breadcrumbs and put in the refrigerator for 15 minutes and then fry. Then the crackers will not crumble and burn.
- It is better to fry not in sunflower oil, but in melted fat.
- When the cutlets are fried on both sides, add a little water to the pan, cover with a lid and simmer until tender.
Following these simple rules, your cutlets will always be fried, juicy and mouth-watering!
Are you ready to twist minced meat and sculpt cutlets? Wait a little more! Read a few more of our tips, as well as study the recipes for cutlets that are on our website. Perhaps you will find something new.
The advice is actually very simple:
- To make the cutlets more tender, add a little water to the minced meat.
- To make the cutlets more juicy, butter can be added to the minced meat.
- It turns out that it is not necessary to add eggs to cutlets. Moreover, because of the eggs, cutlets can become tough.
- Do not be afraid to add vegetables to your taste - potatoes, carrots, cabbage!
- The best stuffing is the one that you just scrolled yourself in a meat grinder. Minced meat from a blender is worse. Naturally, one can only hope for the quality of purchased minced meat.
- It is best to mix different types of minced meat.
- You can add grated cheese to the cutlets! Then the dish will only taste better.
And now let's start cooking!
Homemade minced beef cutlets
You will need: half a kilogram of minced beef, 1 onion, 1 egg, 2-3 pieces of white bread, 150 ml of milk, salt, flour (or breadcrumbs).
Preparation: Break the bread into pieces and soak in milk. After it is soaked, it is good to knead it with your hands until a homogeneous slurry of milk and bread is obtained. Grate onion on a grater. Put the ground beef in a bowl, add the grated onion, put the slurry of milk and bread, break the egg into it, salt. Mix well with your hands minced meat along with all the ingredients. Blind cutlets from the resulting minced meat. Roll cutlets in flour or breadcrumbs. Fry cutlets in vegetable oil in a frying pan until tender.
Homemade cutlets with potatoes
You will need: half a kilogram of minced beef or pork, 200 grams of potatoes, 50 grams of onions, 2 tablespoons of milk, 2 eggs, salt, pepper, breadcrumbs, vegetable oil.
Preparation: Grate the onion, peel the potatoes and grate them too. Mix meat with onions, potatoes, add milk (so that the potatoes do not darken), eggs, 2 tbsp. tablespoons of vegetable oil, pepper and salt. You can add chopped garlic. Mix everything thoroughly. If the stuffing turned out to be liquid, then add flour. Form cutlets, sprinkle with breadcrumbs. Fry in a pan on both sides. Then reduce the heat, cover and simmer
cutlets 10 minutes. You can fry without breadcrumbs!
Jul 19, 2016 luna.kenny
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