Recipe for delicious juicy meatballs. Simple delicious minced meat patties are ready

Meat cutlets in the menu of any family play the most important role, they are loved by everyone - both adults and children. But not everyone succeeds, for some they fall apart, for someone, on the contrary, they turn out to be too dense. And young, inexperienced housewives do not always guess the correct proportions, the ratios of products in cutlets. But do not be discouraged, I will share with you some of my secrets that will help you cook cutlets so that they will not be ashamed to serve even on the festive table.

How to cook delicious meatballs

• To make cutlets juicy
• 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 as put the fillet in the meat grinder, do not forget to clean it thoroughly - remove the films, remove cartilage, bones and veins. In addition to beef, I 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, but I advise you not to overdo it and limit yourself to a single scroll in a meat grinder with a medium-sized grate.

• To make cutlets or meatballs even and smooth, like a billiard ball, you need to add 1-2 tablespoons of semolina to the minced meat. And let the cutlet mass stand for 15 minutes - so that the semolina swells. Also, for splendor, many add a little soda to the cutlets. And someone and starch indulges.

• 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).
• As for fish and chicken cutlets, I advise you to put a piece of butter in the middle - they will be as juicy as meat cutlets.

• Did you like this helpful article? I hope that I didn’t forget anything. If I add something later! Let this meatball cooking information help you create delicious meals with ease. Do not be greedy - share these recommendations with other housewives by clicking on the buttons of your social networks.
• And if you have your own secrets, then share them in the comments!

2 years ago

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We will reveal all the secrets of cooking delicious meatballs! The ability to fry delicious cutlets is one of the essential skills of a modern housewife. No semi-finished products can replace homemade cutlets made from juicy minced meat with a crispy crust, soaked in the aroma of spices. Cookbooks contain thousands of minced dishes - in addition to classic meatballs, for dinner with your family, you can cook the following minced meat dishes:, or, meatloaf, and stuffed vegetables, for example, or, whatever fantasy tells. What can be done quickly from minced meat is the simplest dish -. How to cook delicious juicy meatballs? The process of cooking homemade cutlets begins with the choice of meat and the preparation of minced meat.

The right stuffing for cutlets

One of the main secrets of delicious minced meat and dishes from it is the high quality of the original meat. Modern kitchen appliances will grind even a hard third-rate product with an excess of veins, films and connective tissue into a homogeneous mass, but one cannot count on the high taste qualities of cutlets from this minced meat.

According to experienced chefs, for minced meat it is better to take equally the pulp of beef and pork with a small amount of fat. For those who like fatter cutlets, twisted pork fat can be added to the meat ingredients. And for diet food, dishes from ground or finely chopped white poultry meat are ideal - or.

For cooking classic meatballs per kilogram of meat two medium-sized onions, 3-4 cloves of garlic and about 2-3 pieces of white bread soaked in milk or water are added. Pieces of meat, bread and onions are passed through a meat grinder once or twice. In the resulting mass, add 1-2 teaspoons of salt and freshly ground black pepper to taste, beat in the egg and mix until smooth. For easier grinding, it is advisable to place the meat pieces in the freezer for 20-30 minutes.

Experienced chefs advise to thoroughly beat the minced meat before frying and hold it in the refrigerator for half an hour, then the cutlets will keep their shape well and will not fall apart.

If possible, cook minced meat with a margin - separate part into cutlets, and pack the rest in bags and put it in the freezer. Frozen minced meat does not lose its taste - just take out the package in the morning before leaving for work or put it in the microwave to defrost and delight your loved ones with another culinary masterpiece.

You can vary the taste of ready-made cutlets by adding various components to the minced meat. Try this mixed mince of veal, pork with a layer of fat and chicken fillet. White bread in minced meat can be replaced with semolina, oatmeal, soaked breadcrumbs or potatoes grated on a fine grater. Vegetables will give a unique taste to cutlets - carrots grated on a fine grater or finely chopped bell pepper.

If purchased minced meat is used to prepare cutlets and the mass is too liquid, add 1-2 tablespoons of semolina or breadcrumbs, mix well and hold in the refrigerator before frying.

How to fry cutlets in a pan

To fry cutlets, heat the pan, pour vegetable oil or melt cooking oil. Before frying, the formed cutlets can be breaded in flour or ground breadcrumbs and give the cutlets an oval shape.

Cutlets are carefully placed in a frying pan with heated fat and fried for 1-2 minutes on high heat on both sides so that a crust forms on the surface, which will keep all the juices inside and our cutlets will turn out tasty and juicy. Then the heat is reduced and the dish is continued to cook for 25-30 minutes over medium heat, adding water or meat broth, covered with a lid. You can bake the cutlets in the oven for 20-25 minutes after frying.

We all love classic delicious minced meat patties according to our grandmother's recipe. Like many other dishes, they were invented in France, since its origin, cooking has changed dramatically. In Russia, they were first tasted back in the time of Peter 1. During this time, many analogues appeared, meatballs, steaks, meatballs, and much more.

If you want to treat yourself and your loved ones to this wonderful dish, then it will not be difficult for you. Just follow all the recommendations described below and then you will succeed.

Ingredients:

• Assorted minced meat - 700 gr.
• Bulb - 1 pc.
• Garlic - 1 clove
• Bread - 1 - 2 slices
• Salt - to taste
• Spices - to taste
• Egg - 1 pc.
• Flour - for frying

Cooking method:

1. We take the finished thawed minced meat, transfer it to a deep bowl. Onions and garlic are peeled and finely chopped, you can use a food processor or grater and combine with the main ingredient.

2. Then we drive in 1 chicken egg.

3. Pour the slices of bread with water, it will soften, then add it to the rest of the ingredients. With the help of hands we knead it.

Tip: To make the cutlets more juicy, you need to put bread in the minced meat.

4. Pour salt, spices of your choice and you can add black pepper to taste. Thoroughly mix everything with a spoon.

5. Then we form cutlets. We take a small amount of meat with a spoon, put it on flour, sprinkle it on top and completely envelop it, then create a shape for it.

6. Turn on the stove in advance, heat the pan, pour oil into it and lay out the blanks, start frying first on one side, turn it over to the other and bring it to readiness.

Serve hot to the table with a side dish. Bon appetit.

How to cook minced meat patties according to the classic recipe in the oven

Ingredients:

• Minced chicken - 1 kg.
• Potato - 1 pc. (medium)
• Onion - 1 pc.
• Bread (loaf) - 3 slices
• Milk - 100 ml.
• Salt - to taste
• Seasonings - to taste
• Black ground pepper - to taste

Cooking method:

1. Peel 1 potato, rub it on a fine grater and add to the defrosted minced meat.

2. Peel the onion from the husk and cut it into small cubes, strips (this is up to you). We add it to the meat.

Tip: if you don't like the feeling of chopped onion in minced meat, just grate it with a grater.

3. We take a few pieces of bread or a loaf, put it in a cup and pour it with milk, leave it to swell for a while.

4. In the meantime, add salt to taste, the seasonings that you like, black pepper and you can add dried herbs, dill and onions. We mix everything well.

5. Knead the bread with your hands, pour the mixture into the rest of the ingredients, and thoroughly knead the minced meat.

6. Preheat the oven. In the meantime, grease a baking sheet with oil and put the cutlets formed by us on it.

7. Then pour boiled (but slightly under cooled water) from the kettle onto the baking sheet so that our dish does not burn.

8. Put in the oven at 180 degrees for 30 minutes, when they start to brown, you can take it out. Serve to the table, delight loved ones, bon appetit.

Lush and juicy meatballs. Step by step cooking recipe

Ingredients:

• Pork - 500 gr.
• Onion - 2 pcs.
• Egg - 1 pc.
• Garlic - 4 cloves
• Bread - 1 slice
• Milk - 150 ml.
• Salt - to taste
• Black ground pepper - 1/2 teaspoon

Cooking method:

1. Wash the pork under running water, cut into small pieces and pass through a meat grinder with a large strainer.

Tip: if the meat is very lean, add 100 grams of fat.

2. Peel the garlic and onion from the peel, cut into four parts and also grind together with the meat.

3. Put a slice of bread in a bowl, pour it with milk, leave for a couple of minutes, then squeeze the pulp of the bread and put it on the minced meat.

4. Add salt, ground black pepper, break 1 chicken egg and mix everything thoroughly. And then beat off, this is an important stage, otherwise, during frying, the dish will burst, break and fall apart.

5. We select the right amount of minced meat and form cutlets. Pour vegetable oil into a preheated pan, heat it up, and then put the meat preparations.

Tip: We heat the oil in the pan well, otherwise the cutlets will burn.

6. Fry on both sides until a beautiful ruddy color.

We spread it on a plate (you can first put it on a paper napkin so that the oil is glass) and serve. Bon appetit.

A simple recipe for meatballs without eggs

Ingredients:

• Minced meat - 300 gr.
• White bread - 80 gr.
• Onion - 1 pc.
• Salt - 1/2 teaspoon
• Pepper - 1/4 teaspoon
• Cold water - 120 ml.
• Vegetable oil - for frying
• Breadcrumbs - for frying

Cooking method:

1. Pour white bread with water, it gives the cutlets airiness and tenderness. Squeeze it out of the water and put it in a blender.

2. We clean the onion, cut it into several parts and also put it in a blender, twist it.

3. Salt and pepper the minced meat to taste, then add twisted bread and onions to it, mix thoroughly.

Tip: Minced meat should be chosen according to your taste. If you like fatty cutlets, then choose pork, and if more lean, then chicken.

4. Wet hands in cold water, form cutlets with a spoon. Then roll them on all sides in breadcrumbs, you can use flour.

5. Turn on the stove, put the pan and heat the oil, then lay out the meat preparations.

6. Fry on one side, turn over, reduce to medium heat and fry.

Place the patties on paper towels to absorb the oil. Bon appetit.

Video recipe for classic cutlets without bread (bread)

A very simple recipe for this dish. Usually they include soaked white bread, but the ingredients are quite possible without this, they turn out juicy and fluffy, not to mention their excellent taste!

Enjoy your meal!

Fried cutlets are one of the pillars of home comfort. But inexperienced cooks with cutlets often have problems. Most often, they complain that the cutlets are too tough, or fall apart right in the pan. Correcting the situation is very simple. Consider the basic recipe for the perfect cutlets and several variations on the cutlet theme from amateur chefs and real professionals.

Minced cutlet classic

If you take third-rate meat for minced meat, you should not count on an excellent result. Bad meat - bad meatballs. So do not be greedy, but choose good pork and beef on the market, at the same time buy onions if you already have spices, salt and milk in your house.

A kilogram of meat will require a couple of small onions, four cloves of garlic and 1/3 of a city roll (loaf). Salt and spices are added to the finished minced meat to taste, but it is recommended not to be too zealous so that the cutlets do not turn out too salty. As for meat, you can use only veal or not too old beef for cutlets, or take equal parts of beef and pork. Cutlets from one pork can turn out to be too fatty, which will not please your pancreas.

A loaf (preferably a little stale) is placed in a container with milk or water, onions and meat are cut into pieces, and together with garlic and pieces of soaked loaf are scrolled in a meat grinder. Someone is content with a single scroll, and someone considers it right to scroll the meat two or three times. This is a matter of taste: there are people who generally recognize only chopped cutlets, and do without meat grinders, with one knife and sleight of hand.

In order for the cutlets not to lose their shape, many people add an egg or semolina to the minced meat as a binding agent. You should not do this: the cutlets will turn out to be harsh. And so that the cutlets do not turn out crumbly, be sure to beat off the finished minced meat! In order not to stain all the walls and ceiling of the kitchen, take a deep pan. Raising a portion of minced meat higher, plop it into the pan with force. Repeat this for at least three minutes. Well beaten minced meat does not need eggs and semolina - the cutlets will turn out even, smooth, and will never fall apart when frying. Such cutlets are rolled either in flour or in breadcrumbs.

If possible, make more stuffing. It is convenient to freeze it, divided into portions. But then during the week it is enough to get the next package with minced meat in advance, and fresh cutlets are provided for dinner.

Poultry cutlets

Everyone loves chicken cutlets, except for vegetarians, but they love them too, they just don’t admit it. Tender, creamy, fried - these cutlets will decorate any table. The most delicious chicken cutlets are pozharsky. In the old cookbook, published back in the days of the USSR, fire cutlets were prescribed to be cooked like this. With a good, weighty chicken, remove the skin, separate the meat from each bone and scroll it through a meat grinder. This stuffing is mixed with white bread, pre-soaked in milk, and passed through a meat grinder again. The most delicate substance that you have turned out should be salted, flavored with oil and mixed thoroughly, preferably with a wooden spoon. Form cutlets, gently roll them in finely ground breadcrumbs, and then fry in hot oil on both sides until golden brown. After the cutlet, either send it to the preheated oven for 5 minutes, or close the lid and leave on minimum heat for the same time. The ratio of chicken meat and white bread is 10 to 1 (that is, take 100 g of bread for 1 kg of meat). Do not try to throw away chicken bones - they will come in handy for the broth.

Turkey cutlets are prepared in much the same way, only onion and garlic are added to the minced meat, and for softness - a tablespoon of sour cream. In the oven, roasted turkey cutlets should be held longer - about twenty minutes.

Reference fish cakes

For fish cakes, you will have to buy ready-made fillets or fresh fish, which will need to be cleaned, gutted and de-boned. There are no special preferences for the breed of fish intended for meatballs. It can be the simplest pollock, cod, hake, zander - anyone, but not too bony.

The fillet is scrolled through a meat grinder with white bread soaked in milk. Connoisseurs advise adding fried onions there, as it gives fish cakes a special flavor. But then the stuffing can turn out to be watery. It doesn't matter - add flour or a little semolina to it. Don't forget to season the minced fish with salt and pepper. It is better to scroll the minced meat twice - it will be very tender. Breaded fish cutlets in breadcrumbs. Such cutlets should be fried shortly before serving, and before serving, darken for 5-7 minutes in the oven.

Fish cakes can be perfectly cooked for a couple, and immediately send them to the oven for 20 minutes - it will still turn out delicious.

As usual, the advice is to experiment. Try adding vegetables when making minced meat - this gives the cutlets additional juiciness. Cabbage, zucchini, potatoes, carrots, and even all these vegetables together are best suited for this business. Combine types of meat for minced meat, do not be afraid of too fatty pork - it perfectly balances minced meat from tough beef. And hide away your grandmother's manual meat grinder: minced meat is much more fun to do with a modern electric one.

The basic recipes for cutlets do not differ much from each other. But, for some reason, different housewives make cutlets completely different. Every housewife wants her cutlets to be lush, juicy and appetizing. To achieve the perfect dish, you need to know some recipes.
It doesn’t matter if the hostess uses purchased or hand-made minced meat for making cutlets. In both cases, it is important what to add to the minced meat so that the cutlets are juicy.

When adding bread to minced meat, it must be soaked. Some people soak bread in milk - and this is a fatal mistake, because bread soaked in milk will eventually prevent the dish from being juicy. Bread must be soaked in cold boiled water;
It is best to take white wheat stale bread to add to minced meat. If the bread is fresh, then the cutlets will become unpleasantly sticky. In order for the minced meat to be juicy and soft, it is necessary to add white bread, because it is able to increase the volume of products;
White bread in minced meat is necessary for making meatballs, because it will absorb the secreted meat juice. Due to this, the dish will turn out soft, lush and juicy;
Bread should be added to minced meat quite a bit, because it absorbs oil well, in which cutlets will be fried in a pan. If there is a lot of bread in the meat, then it will absorb all the fat and the cutlets will not turn out juicy. In relation to the mass of meat, approximately 15-20% of bread should be added to it;




When adding onion to minced meat, many pass it through a meat grinder. To get the perfect dish, it is better to finely chop the onion;
Many housewives add eggs to minced meat. But they are not considered a mandatory component, because they can give stiffness to ready-made cutlets. If you want to add eggs, it is best to mix only the yolk into the minced meat;
Instead of bread, you can also add any vegetables to minced meat: cabbage, carrots, and even potatoes. Additional vegetables must first be grated on a fine grater;
Size matters. The cutlet will be the juicier, the larger it is;
Serve with cutlets.

It is important! If cutlets are prepared from ground meat, then bread soaked in water does not need to be squeezed hard before adding it to the meat.

What meat to choose for minced meat




We already know what to add to minced chicken to make the cutlets juicy or to any other type of meat (bread and onions). But, first you need to properly process the stuffing itself. If you need to mix it very well and beat it off so that it is saturated with oxygen. No milk needs to be added, but boiled water will not hurt.

Piece of ice or butter
A very important secret of what to add to minced meat so that the cutlets are juicy, which many housewives do not even know about. Before frying the cutlet, put a piece of ice in its center. Quickly form a cutlet and send it to fry in a pan or oven. Instead of a piece of ice inside each cutlet, for greater juiciness and softness, you can wrap a piece of butter.

Is panning necessary?




In order for the final result to please one hundred percent, it is important not only to properly prepare the minced meat and add all the necessary ingredients to it. It is important to fry the meatballs correctly. It is best to use breading when frying. It can be plain flour or breadcrumbs. Instead of these breading ingredients, you can also use lightly beaten protein.

It is important! So that the cutlets are well formed and the minced meat does not stick to the hands, the hands must be periodically moistened in clean water.




Additional useful information:
You can add a few tablespoons of sour cream to the minced meat to make it softer and juicier. But, in this case, you need to be prepared for the fact that the finished product will taste like sour cream;
To make the cutlets very juicy, you need to add as much boiled water to the minced meat as the meat can absorb;
When there is not enough white bread in the house, but you need to urgently cook cutlets, this ingredient can be replaced with potatoes. Not with black bread, but with potatoes grated on a fine grater;
The batter will not let the juice flow out of the cutlet, so if you want to get a juicy dish, you can first roll the cutlet in batter. To prepare the batter, you need to mix milk, eggs and flour;

These are all the secrets of what to add to minced turkey so that the cutlets are juicy. Moreover, it is not so important, it is minced turkey or chicken, pork, beef or lamb. Or you can just cook