Recipe meat narrow strips wound into a ball. Meat balls in puff pastry

The question of what to cook for lunch or dinner sometimes baffles even very experienced housewives. If a dish should suit both an adult man and a 5-year-old kid and a teenager guy, then the relevance of the issue increases. However, there are ingeniously simple recipes that will help solve the problem. Meat balls in puff pastry are exactly what everyone will like. They don't take long to prepare.

Cooking time can be reduced to a minimum if minced meat remains from previous dishes, and there is a package of ready-made dough in the refrigerator. If you have free time, then you can cook real puff pastry with your own hands, wind minced meat and then the taste of meat balls will exceed all expectations.

meat balls

Puff pastry has been known to culinary specialists since the 17th century, the mass of dough and the mass of oil in it should be approximately the same. This must be taken into account if you cook the dough with your own hands. Although puff pastry can be not only unleavened, but also yeast and soda, the easiest way to make unleavened puff pastry.

To cook meat balls you need:

Recipe

Kuhoman to help

In order for meat balls to turn out not only tasty, but also healthy, you need to follow the recommendations:

• for homemade puff pastry, use only good butter;
• the calorie content of the dish can be reduced if you take veal or turkey meat for minced meat.

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If you cook the dough and minced meat on your own, then you can cook the meat balls in the following steps:

Taking into account the time required to prepare homemade puff pastry, it takes more than two hours to make meat balls. However, if you prepare the dough and minced meat in advance or take factory-made dough, then the whole process will take less than an hour.

If you have a good homemade minced meat and you are thinking what to cook for your family, make meat balls in the dough. This dish turns out to be delicious, very satisfying and I would even say festive. After all, such meat balls can even be served on the festive table in the form of a hot dish, or maybe as a cold appetizer. Choose for yourself what you like best.

Today I hasten to tell you how to cook meatballs in puff pastry. Many still call them "balls", "grandmother's balls", "ball of threads", etc. Be sure to cook the meat balls in the dough, especially if your family is no longer surprised by ordinary meatballs. These cutlets in the dough will definitely become adorable and your family will definitely ask you to cook them more than once.

Required:

• Minced meat - 800-900 gr.
• Puff pastry - 0.5 pack. (250 gr.)
• Yolk - 1 pc.
• parchment paper

How to cook meat balls in dough:

I will make a reservation right away, if you need to cook more meat balls in the dough, you take more minced meat and, accordingly, puff pastry. We had about 1 kg of minced meat, so 12 meat balls were prepared and 1/2 pack of puff yeast-free dough was used for the “winding”.

We take homemade minced meat, which was cooked with onions, garlic, salt, pepper (to taste), with the addition of an egg. Mix it well and, if desired, beat it right in the bowl. The “beaten” minced meat becomes more juicy when ready.

We divide the minced meat into equal balls and fry in vegetable oil until golden brown. Let them cool and start forming balls. For this we need dough. We use ready-made puff.

The dough should melt, then it needs to be cut into ribbons or, as Ekaterina did, she simply cut the dough in a circle in a single strip using a pizza cutting roller.

And now you need to wrap each fried meatball like a ball.

We do this with all the cutlets and put them on a baking sheet covered with parchment paper or smeared with oil. We prefer to line the baking sheet with paper.

Meat balls should be greased with yolk on top and sent to a preheated oven to 180 degrees for 20-30 minutes. Since the meat balls turned out to be not quite large, this time is enough for cooking. Moreover, before baking, we fried them on all sides.

Put the finished meat balls on a large dish and serve homemade with any side dish or fresh vegetables. it will also not be bad if you offer yours to your family, and even.

I think that many will agree with me - our meat balls are very similar to grandmother's balls of yarn. Ekaterina even pierced the “hank” with wooden sticks specifically for greater similarity.

Svetlana and my home site wish everyone a pleasant appetite!

- You will learn from a step-by-step recipe with a photo

Greetings to all who have looked at my page!
Once I accidentally came across a recipe for an original meat dish from available products, I took note of it for a long time and periodically cook meat balls in puff pastry in this way.

This dish turns out to be universal, it can be served hot with a side dish as a second dish, cold as an appetizer for any drinks, so you should like it too.

As I mentioned above, we will need affordable products, and then quite a bit:
- minced meat, you can take any one that is, but it will be tastier if it is mixed;
- onion, 1 large piece;
- puff pastry any to your taste, even yeast, even yeast-free, 1 package weighing 500 grams;
- salt and black ground pepper to taste;
- a little flour.

I have mixed minced meat - pork with beef, I always freeze the minced meat in portions, when I need it, I take out the right piece from the freezer in advance and defrost it. At home there was a piece weighing about 700 grams, I used the whole one and as a result 17 meat balls came out.
The puff pastry package must also be taken out in advance and thawed at room temperature for at least 2 hours.

First of all, we clean a large onion and cut it as small as possible, as far as possible with a knife.

Add a little salt and ground black pepper to the thawed minced meat.

We send chopped onion there.

We clean a large clove of garlic from dry husks and add to the minced meat, passing it through a press.

Now we carefully knead all the components so that the seasonings are evenly distributed throughout the mass.
We beat the minced meat lightly so that it keeps its shape well and the products made from it become even tastier.

Puff pastry, previously defrosted, unfold and roll it lengthwise so that its thickness is 3-4 millimeters.

Then cut lengthwise with a knife into long strips 5-7 mm wide.

We form small balls from minced meat.

Roll them in flour.

Then each resulting ball must be turned into a "ball", that is, you need to wrap it with prepared dough.
We take a strip of dough and gradually wind it around the meat ball in random order.

It takes one and a half to two strips of dough per ball, depending on how you wrap tightly or not.

When all the "balls" are ready, turn on the oven to warm up.

On a suitable baking sheet for the oven, I lay out a baking sleeve, for some time now I have begun to use it instead of parchment and it seemed to me very convenient.
I put the meat preparations on top at a small distance from each other, since the puff pastry will rise slightly during baking.

In order for the appearance of the finished dish to be ruddy and attractive, it must be greased on top to form a golden crust during baking in the oven. For this purpose, we take one chicken egg.

Shake it lightly with a fork.

Then we grease each ball with the resulting egg mass with a brush.

We send the baking sheet to the oven, heated to 180 degrees, for 35-40 minutes, until the dish is ready.

We serve ready-made meat balls in puff pastry in any way that suits you at the moment: as a second course with any vegetable side dish or salad, as an original appetizer on the holiday table for guests.

You can even serve tea instead of pies - just a universal dish, original, tasty and satisfying.

Bon appetit and good mood everyone!

Cooking time: PT01H00M 1 hour

"Meat balls" are cooked in puff pastry with minced meat. An original dish that can be served to any holiday table.

Ingredients:

• 1 kg mince,
• 250-300 g onions,
• 1-2 garlic cloves,
• 100 g cheese
• 1/2 tsp soda (food)
• salt, pepper - to taste,
• puff pastry,
• egg for lubrication.

How to cook:

1. Chop the onion very, very finely with a knife. The scrolled onion releases juice, and from this the minced meat becomes liquid.
2. Pass the garlic through a garlic press.
3. Mix minced meat with onion, garlic, salt, pepper and soda. Knead well and beat it. To do this, lift the minced meat and throw it into the bowl with force. We will do this for 5-7 minutes. Then cover with cellophane and refrigerate for 30 minutes.
4. Cheese cut into 8-10 cubes.
5. Defrost puff pastry, divide into 8-10 parts. Then cut each part into thin strips, approximately 1-1.5 cm wide.
6. We divide the minced meat into 8-10 parts. We roll each part into a ball, in the center of which we put a cube of cheese.
7. Fry our balls over high heat on all sides for a couple of minutes. Transfer to paper towel and let cool slightly.
8. Wrap warm balls with puff pastry as if you were winding a thread around a ball.
9. Sprinkle a baking sheet with flour and lay out our balls at a short distance from each other.
10. We put the baking sheet in a preheated oven to 180 degrees.
11. After 20-25 minutes, grease our balls with an egg, increase the temperature to 200 and leave until the dough is browned.

P.S.:

Recipe notes:

• When beating minced meat, you can not add an egg. Personally, I like it better. Due to the beating, the fine fibers of the meat are tangled, and this makes the meat viscous. Due to this viscosity of meat, you can not add an egg to it. Kababs on a spit are also made in this way.
• Soda makes the meat more tender and very juicy. In the finished dish, it is not felt at all.
• I didn't bread the balls. Due to the fact that the minced meat was beaten off, they do not stick to the pan.
• Instead of cheese, you can put a cube of well-chilled butter.

Helpful advice:

Bon appetit!!!