How to make meatballs recipe. The main secrets and recipes for delicious homemade meatballs. Turkey cutlets

Sometimes letters come to the site on how to cook this or that, if there is no culinary experience at all. Strictly speaking, we try to make and explain all the recipes in as much detail as possible. But probably, they mean very simple, basic dishes. For example, homemade meatballs. Today is just such a topic - dedicated to novice cooks.

Such cutlets are best cooked from minced meat. You can store-bought, if you are sure of the quality and freshness of meat, or made yourself, if you have a meat grinder or other suitable equipment. In the second case, we simply buy a piece of meat and grind it in a convenient way.

It should be noted that homemade cutlets are tastier if you add a piece to the minced meat. This will make them slightly fatter (and higher in calories, unfortunately), and much tastier. However, this is also a matter of personal preference: if you like lean meat, cook dietary ones, you can do it at all.

Homemade cutlets according to this recipe are tender, juicy inside and crispy on the outside.

Ingredients

• minced meat -600 g
• bulb -1 pc.
• egg - 1 pc.
• milk -1 glass
• loaf or white bread - 5 slices
• salt pepper
• vegetable oil for frying meatballs

Cooking

We clean the onion from the husk and grind it in a blender. You can also scroll it through a meat grinder or just grate it on a fine grater. Do not forget to moisten both the onion and the knife in cold water more often, and the knife is “ folk remedy» will keep you from crying.



Pour the bread with milk and leave for 10 minutes to swell. Important point, and necessary if we want to get lush cutlets.



Then, in a large bowl, combine minced meat, onion, bread, which must be thoroughly squeezed from milk, salt, pepper. Let's put an egg in there.



Thoroughly mix the entire workpiece and beat off the minced meat. It should be homogeneous, so we work with handles. One more piece of advice: you need to “beat off” the minced meat literally, that is, a small forceful action (without fanaticism) is suitable for the preparation for the future cutlet, for example, throwing pieces of meat on a hard surface or at least just in a bowl of minced meat. This is a proprietary technique with, but it can be used in relation to any others: the meat becomes elastic, “alive”, excess liquid leaves it, and softness increases in return.



We form small meatballs.



Pour a few tablespoons into the pan. vegetable oil(I use olive) and fry the cutlets first with one,



and then on the other side until golden brown.



OK it's all over Now. Cutlets are ready. This was the right recipe homemade meatballs, use to your health!

When serving, they can be decorated with herbs and vegetables. It is recommended to eat it hot, especially if you added lard. If cutlets are dietary, then they are tasty both hot and cold.

Meat

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

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

Fish

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

Other Ingredients

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

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

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

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

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

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

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

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

Cream can be added to fish cutlets, which will add tenderness to the dish, or lemon juice enhancing the taste of the fish.

How to prepare minced meat and mold cutlets

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

How to bread cutlets

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

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

How to fry meatballs

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

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

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

How to cook meatballs in the oven

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

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

How to cook cutlets in a slow cooker

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

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

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

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

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

Recipes

Ingredients

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

Cooking

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

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

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

Ingredients

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

Cooking

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

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

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

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

Ingredients

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

Cooking

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

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

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

How to cook delicious minced meat cutlets so that they turn out juicy inside and crispy, with a golden crust on the outside? The secret lies not only in the correct consistency of minced meat, but also in the frying technology itself: the oil must be hot, and the heat treatment should be carried out immediately after deboning in breadcrumbs. Knowing all the nuances of cooking, you will be able to cook perfect, classic cutlets that keep their shape perfectly, fragrant and very tasty.

Ingredients

• minced meat 1 kg
• chicken eggs 2 pcs.
• onion 1 pc.
• garlic 2 teeth
• milk 1 tbsp.
• bread crumb 200 g
• pepper mixture 1 g
• ground crackers 3 tbsp. l.
• salt 1 tsp
• sunflower oil 150 ml

How to cook classic minced meat patties

We prepare all products according to the list of ingredients. Minced meat is better to take pork and beef - due to fatty pork cutlets will turn out very juicy and tender.

1. 
   We completely cut off all the crusts from the loaf, and cut the resulting crumb into a large cube or tear it into small pieces with our hands so that they absorb milk as quickly as possible (200 g of bread crumb is approximately 1 cup). Bread must be added, because it is he who will give the cutlets splendor, and also make them more tender, having absorbed all the meat juice.
2. 
   We send the bread crumb to a separate container and pour it with a glass of milk, leave it for 10-15 minutes, and in the meantime we are doing minced meat.
3. 
   We drive a couple of large eggs into a deep bowl with minced meat - if the eggs are small, then you can put 3-4 pieces. Add salt and ground pepper to your liking.
4. 
   We send the bread that has absorbed the milk into a bowl with minced meat (you do not need to squeeze it out with your hands, pour it along with the remaining milk). Garlic and onion are peeled, and then chopped - in order to get a homogeneous mixture that will perfectly combine with minced meat, it is best to rub the vegetables on a fine grater. In a blender or manually chop the onion and garlic to a mushy state will not work.
5. 
   We combine all the ingredients, intensively mixing them with our hands. As a result, the minced meat for cutlets should turn out homogeneous, not stick to your hands. If it is still sticky, then it contains little fat, which means that you need to add from 1 to 2 tablespoons of odorless sunflower oil.
6. 
   We set the minced meat aside for 10 minutes so that all the ingredients are combined, after which we mix intensively again, saturating it with oxygen, and begin to form cutlets. The calculation of minced meat for one cutlet is approximately 1 tablespoon. With our hands we form cutlets of a round or oblong shape, and then roll them in breadcrumbs.
7. 
   Immediately fry in hot vegetable oil - 3-4 minutes on one side over high heat, then turn over and bring to readiness for another 5 minutes, reducing the heat to a minimum and covering the pan with a lid. We determine the readiness of the dish by lightly pressing and focusing on color: when pressed, transparent juice should appear, in the context of a cutlet of light gray color.

Serve hot minced meatballs. They turn out very juicy - a crust of breadcrumbs allows you to completely save all the meat juices inside the cutlet. Suitable for garnish mashed potatoes, rice, porridge, as well as salad or vegetables in any form. Enjoy your meal!

1. If the minced meat is not purchased, but will be prepared with your own hands, then the meat should be passed through a meat grinder 2-3 times. If desired, it can be chopped very finely with a knife - in this case, it will be possible to save a maximum of meat juice.
2. To prepare minced meat for cutlets, you should not use a fresh loaf, as it will give it extra stickiness. Yesterday's, slightly dried-up loaf is best.
3. If minced chicken is used, then eggs can not be added to it - they will give the cutlets excessive rigidity.
4. For a more piquant taste, you can put a little mustard in the minced meat, and also experiment with spices by adding coriander or suneli hops.

Meatballs are round-shaped cutlets, fried, baked or steamed. For their preparation, pork, beef, lamb, poultry and fish can be used.

It is difficult to say exactly when and by whom the recipe for traditional cutlets was invented, but most historians of Russian cuisine in their opinion tend to the period of the reign of Peter I, who actively borrowed various foreign delights for his court. The classic French cutlet did not rule the ball at Russian feasts for long. The recipe was quickly simplified, making the dish more satisfying and easy to eat.

Instead of a special cut on the bone for minced meat, they began to take any meat and fat. The meat grinder had not yet been invented at that time, so the fillet was beaten off with knives, hatchets, wooden mallets or pusher until coarse puree. Hence the name of rounded cutlets - cue balls.

There is another version of the origin of the name. Bread and egg they have not yet been added to cutlets, therefore, to give the mass viscosity and stickiness, the minced meat was beaten well on the cutting table or the walls of the pan.

To do this, they took a small part of minced meat and threw it from a height of 40-50 cm. In the process of beating the meat was saturated with oxygen, fat was evenly distributed. When fried, such minced meat perfectly kept its shape and did not crumble, even without the addition of chicken protein. Subsequently, all minced meat products prepared in this way began to be called cue balls or meatballs.

Modern meatballs are made from various kinds meat, poultry and fish, mixing chopped fillets with fresh and processed vegetables, herbs, crackers and bread, cream and other products. You can also find recipes for meatballs with various fillings. In the western regions of Russia, as well as in Belarus and Ukraine, there are meat chops stuffed with coarsely chopped carrots, lard and onion, boiled eggs and greens, minced liver and others.

Below are several options for making minced meatballs.

Combination meatballs

Delicious pork and chicken meatballs. Pairs well with sour cream or mustard sauce.

List of ingredients:

Minced meat combined:

• Fresh interior fat - 100 g.
• Chicken fillet - 300 g.
• Fat pork fillet - 300 g.
• Onion - 100 g.
• Stale bun - 200 g.
• Chicken egg - 2 pcs.

Sour cream sauce:

• Sour cream - 100 g.
• Butter - 50 g.
• Dill and dried parsley.
• Ground paprika.
• Garlic - 5 cloves.
• Wheat flour - 1 tbsp. l.

Cooking method:

1. Pass fresh interior fat, chicken, large onion and pork twice through a meat grinder with a fine sieve.
2. At the end of the second grinding, skip a piece of stale bread. It will collect the remaining juices and fat.
3. Drive in two eggs to the ground products, add spices. Add a spoonful of salt dissolved in 50 ml. water or milk.
4. Knead the minced meat and beat it carefully against the sides of the dish.
5. Form round balls. Without breading, fry in a pan until half cooked and set aside for the time being.
6. When all the products are fried, return them to the pan.
7. In 100 ml. cold water dilute a spoonful of wheat flour. Add sour cream, dried herbs, salt and spices.
8. Pour the mixture into the meatballs. Add crushed garlic, a few whole peas of allspice and a couple of bay leaves.
9. Simmer covered for 10 minutes over medium heat.

Minced pork meatballs

hearty and juicy cutlets from fatty minced pork.

List of ingredients:

• Pork fat - 400 g.
• Garlic - 3-4 cloves.
• Caraway.
• Dried dill.
• Breadcrumbs - 50-70 g.
• Mayonnaise - 1 tbsp. l.
• Egg - 1 pc.
• Cream or water - 50 ml.
• Salt.
• Spices for pork.

Cooking method:

1. Grind a piece of fatty pork. Add ground cumin, crushed garlic, dried dill and spices for pork.
2. Salt milk or water and pour liquid over breadcrumbs or stale bread. Without dying, transfer to the meat.
3. Beat in one egg. Knead the minced meat with your hands. When the mass becomes homogeneous, separate small parts from it and hit the bottom or wall of the pan with force.
4. Thus, knead the minced meat for about 20 minutes, until it brightens and acquires viscosity.
5. Form minced meat into rounded and thick cutlets. Roll in breadcrumbs. Place in a baking dish, leaving a gap of 1 cm between the products.
6. Bake at 180 degrees for 30 minutes. 5-7 minutes before readiness, pour 50 ml into the mold. water, salt, cover with foil and raise the temperature to 200 degrees.
7. Under the influence of steam, the meatballs will become more magnificent and tender.

Minced chicken patties

A dietary dish that can be steamed. An egg is not driven into a properly prepared minced meat for meatballs, however, in the case of minced chicken it's necessary. Poultry meat, when beaten, binds much worse and products without protein will fall apart during the heat treatment.

List of ingredients:

• Chicken fillet - 300 g.
• Stale bun - 100 g.
• Butter - 50 g.
• Chicken egg - 1 pc.
• Onion - 70 g.
• Salt.
• Fresh parsley - 20 g.
• Spices.

Cooking method:

1. Fry a large onion in a small amount of butter. Bringing to a golden color is not required, it is enough for the pieces to become transparent. Cool down.
2. grind chicken fillet in a blender, add a dry (!) roll and fried onions along with butter, parsley mashed with salt.
3. Mix, beat in the egg and knead again thoroughly. Assess the density of minced meat, if necessary, add a little crackers or stale rolls.
4. Make round cutlets from minced meat, no more than 1-1.5 cm thick.
5. Bake or steam.

Chopped meatballs

A dense dish of minced meat based on beef and pork. Meatballs are prepared along with vegetables. A chicken egg is not added to well-mixed minced meat.

List of ingredients:

Minced meat combined:

• Beef - 300 g.
• Pork fat - 300 g.
• Interior fat - 200 g.
• Salt.
• Onion - 150 g.
• Carrots - 100 g.
• Spices.

Vegetable garnish:

• Broccoli or cauliflower- 300 g.
• Bulgarian pepper - 300 g.
• Vegetable oil - 30 ml.
• Apple cider vinegar - 10 ml.
• Salt.
• Spices.
• Mustard - 1 tbsp. l.
• Pepper.

Cooking method:

1. Melt 50 g of fresh interior fat in a pan. Saute a large onion and one carrot in it until soft. It is not necessary to bring to fried barrels, as this will greatly change the taste of minced meat. Cool vegetables.
2. Chop with hatchets a piece of lean beef, interior fat and fatty pork. Knead the minced meat with your hands and beat it against the sides of the dish with force.
3. Mix the minced meat with sautéed vegetables.
4. Shape into round balls and place loosely in a baking dish.
5. Bake in the oven at 170-180 degrees for 40 minutes.
6. Boil cauliflower or broccoli inflorescences in advance until half cooked. Be sure to salt the water.
7. Peel the pods of juicy pepper from seeds and stalks, divide the pulp into 4-5 parts.
8. Put the vegetables in a bowl and pour over a mixture of vegetable oil, apple cider vinegar, salt, mustard and seasonings. Spread the marinade evenly over the pieces.
9. When the meatballs in the oven "grab" and begin to release fat, overlay them with pickled vegetables.
10. Cover the form with foil, raise the temperature to 190-200 degrees. Cook in this mode for another 10-15 minutes. Then remove the foil and leave for another 5 minutes to brown.

Fish meatballs

Delicate fish meatballs that go well with a side dish of pasta, rice or potatoes. Minced meat is prepared from pink salmon, mackerel, mackerel and other types of oily fish.

List of ingredients:

• Fillet of oily fish (red, white) - 500 g.
• Butter - 70 g.
• Chicken egg - 1 pc.
• Breadcrumbs - 100 g.
• Rice groats - 30-40 g.
• Dried greens.
• Salt.
• Pepper.

Cooking method:

1. Boil rice groats. Cool down.
2. grind fish fillet, mix with rice groats, butter, one egg and 2 tbsp. l. breadcrumbs.
3. Knead the minced meat, season with dried herbs, pepper and salt.
4. Blind rounded meatballs, roll in breadcrumbs and fry in hot oil.
5. Dry on paper towels.
6. Serve with a side dish of boiled pasta or new potatoes.

What to cook from meat - recipes

Best Recipe making meatballs from minced meat with gravy with photos, videos, tips. it tasty dish will be a great addition to any side dish.

mince meatballs

5-7 servings

1 hour

240 kcal

4.67 /5 (3 )

Minced meat patties are juicy, tender and super tasty. This is a great way to diversify the taste of your dishes. Try to cook meatballs from minced meat according to our simple recipe for a hearty and delicious family dinner. You can season the meatballs with gravy, vegetable or tomato sauce or your own homemade sauce. Don't be afraid to experiment!

Kitchen appliances and utensils: stove, frying pan, cutting board, bowl.

Ingredients

For bits:

For vegetable sauce:

How to choose the right minced meat for meatballs with gravy

Cooking sequence

How to cook meatballs with gravy according to a step-by-step recipe with a photo

Approach the choice of minced meat responsibly. This is a guarantee of the taste and benefits of your dish.

Preparing vegetable sauce

And now we are preparing a delicious vegetable gravy for minced meatballs:

Ready! We serve our masterpiece hot and juicy to the delight of the whole family.

Minced meatballs video recipe

Try to cook meatballs with gravy according to the recipe from the video. In the oven, you can cook a lot of meatballs at once, seasoned with delicious creamy mushroom sauce, for a daily dinner or a holiday.

Meatballs in Creamy Mushroom Gravy in the Oven

Wonderful meatballs in creamy mushroom sauce in the oven. Try to cook!

For minced meat:
500 g minced meat
1 egg
3 slices of white bread
salt
pepper

For gravy:
500 ml cream
1 bulb
250 g champignons
1 st. a spoonful of flour
30 g butter

Step by step text recipe here - https://kyxarka.ru/news/1561.html

All meat dishes on the channel here - https://www.youtube.com/playlist?list=PL6qtETDDG6aPyoXlAua2IHEmMgz-3B9TZ

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2017-02-24T18:28:47.000Z

For me, the meatballs were remembered as a bland and tasteless likeness of cutlets with pasta in the garden. But my mother often cooked them with gravy and served with fragrant buckwheat. Now I know how easy and simple it is to make meatballs from minced meat. Meatballs can be served with any side dish: pasta, potatoes, buckwheat, rice, or as an independent dish.

What recipes for meatballs with gravy do you know? Share your secret in the comments. Enjoy your meal!