How to cook minced meatballs

Dishes from minced meat or minced meat are present in any kitchen in the world. They differ in different composition, form and method of preparation. Russian cuisine can offer cutlets, cobblestones and zrazy. All this stuff is stuffed. You can buy it already ready. But from experience I know that cutlets from homemade minced meat are much tastier. It seems that you buy good meat, and you do everything the same, but no, not that. Therefore, it is better to spend a few extra minutes to prepare forcemeat. Interestingly, the more varieties of meat in it are mixed, the more delicious and juicy the cutlets are.

If meat is lean, then you can add up to 1/3 of the twisted fat. Then cutlets from homemade minced meat will become more juicy. That they are not heavily stuck, often add a little bread. Take wheaten or rye, to taste, but necessarily stale (soft and fresh will give unpleasant stickiness to the cutlets). If you do not pass through the meat grinder, cut the crust and soak for a few minutes in water or milk. When it becomes soft, mash and add to the mixture. This simple technique also makes meatballs from homemade minced meat more juicy and lush.

Some recipes for cooking cutlets are advised to add a little vegetables. Almost always in onions add onions. Its quantity depends on tastes and preferences. Some housewives put it to half the volume of meat, others are limited to two or three bulbs. Do you want the meatball cutlets to be even more magnificent and juicier? Then the onion is better to rub on a fine grater or turn into a blender in a homogeneous puree. You can, of course, twist along with the meat in the meat grinder, but the effect is not the same. Another flavor shade will be obtained if the onion is fried to a golden color, and only then grind and add to the mixture.

Sometimes vegetables are added to cutlet minced meat: cabbage, carrots, zucchini, beets, potatoes, pumpkin. They can be put individually, you can have several types at once, but in any case they should be finely grinded. The amount of vegetables that you add to the mixture can also be different.

Often in the recipes for minced meat for cutlets there is sour cream, milk or kefir. Then you need to be more careful. If milk can be added without special fears, kefir and sour cream in large quantities can give the cutlets an acidic taste. And do not necessarily add eggs. They, of course, facilitate roasting cutlets, but they make them much harder and harder. To ensure that the products are well formed, minced meat should be carefully kneaded to make it homogeneous. There must be enough fat or liquid in it, so that it is not cloddy. Doing cutlets, slap a few times with a portion of meat, throwing it from palm to palm, and only then give it a shape.

If you gave the stuffing an oblong look, then this is a cutlet. If you did something round and flatter, it's a cue ball. If you put stuffing in the middle of a flat cake (for example, a piece of boiled egg, a piece of cheese, etc.), and then form a cutlet, then zrazy will be obtained.

Do not forget about spices. Traditionally, in cutlets from homemade mince they add salt and black ground pepper. Sometimes garlic, ground coriander, hops-suneli, basil, thyme, turmeric, ground ginger, paprika. You can add more spices that you like more. Adding new ingredients to your favorite recipe for cooking cutlets, each time you get a new taste and a different dish.