How delicious to make meatballs. Crab meatballs with cheese

Minced meat patties go well with any type of side dish, whether it be spaghetti, rice, mashed potatoes or buckwheat. Meat dish most often prepared for the everyday table, but it can be consumed on holidays. Experienced housewives singled out classic recipe, brought it to perfection and created at least tasty variations. You can add cheese, herbs, zucchini, potatoes, cabbage, pumpkin to minced meat cutlets. The cooking technology is not difficult, consider important nuances in order.

Features of cooking meatballs

In order for the meat fibers to retain their juice, pass it through a meat grinder or blender several times. Even if you use store-bought minced meat, grind it again before cooking.
For lush and tender cutlets, mix the rolled minced meat with bread. Choose slightly stale rather than fresh baked goods. Before mixing the ingredients, the crust is removed from the bread.
The preparation of minced meat for cutlets has its own characteristics. For example, adding fresh bread make the base sticky. Eggs will stiffen the meat and partially take away the juice, so they are not required components.
You can season the minced meat with your favorite spices to create piquant taste. Most suitable granular and fresh garlic, mustard powder, hops-suneli, coriander.
To maintain softness, splendor and juiciness, add butter to the meat. It must first be melted, and then introduced into the composition. An analogue is lard based on beef or pork.
If you are a person who loves experimenting with food, cook cutlets with minced meat and potatoes, zucchini, pumpkin, beets, carrots, herbs, bran. Add a little kefir or sour cream to keep the airy consistency.
Many housewives make the mistake of frying cutlets over high heat on both sides. After turning the cakes, cover the dishes with a lid, simmer the product until cooked. It is not difficult to determine it, transparent juice should ooze from cutlets.

Minced meat cutlets with milk

garlic - 5 teeth
onion - 3 pcs.
milk - 245 ml.
minced pork - 0.6 kg.
chicken egg - 1 pc.
loaf (pulp) - 160 gr.
breadcrumbs for breading - 50-70 gr.
vegetable oil - in fact
ground pepper - 7-8 gr.
salt - 15 gr.

Pour the milk into a saucepan, heat on the stove, but do not boil. Remove the peel from the loaf, you only need the pulp. Soak it in milk, leave for a quarter of an hour.
At this time, peel and chop the onion. Mix it with minced meat and move it to a bowl, knead with your hands. Add the softened loaf, pass the minced meat between your fingers.
Pass the garlic through the press, add to the main composition. Break the egg here, add pepper, salt. Stir the minced meat until smooth, as far as possible.
Divide the meat into pieces, form a ball from each of them. Flatten into a cake, roll in breadcrumbs. Pour oil into the pan, heat it up.
Put the cutlets in a heat-resistant dish, fry over medium heat on one side. When you flip the tortillas, cover the pan with a lid.
Determining readiness is simple: pierce the cutlet with a fork, look at the juice. If it is transparent, add fire, fry the dish for 2-3 minutes. When the patties are browned, turn off the stove.

spinach - 185-200 gr.
onion- 120 gr.
minced pork - 450 gr.
minced beef - 500 gr.
fresh parsley - 60 gr.
flour - 80-100 gr.
fresh dill - 40 gr.
table salt - 12 gr.
garlic - 5 teeth
ground black pepper - 5 gr.

Peel the onion, cut it into 4 parts, chop with a blender. Mix with minced meat, scroll through a meat grinder several times. Wash the dill with parsley, remove the legs, chop the leaves, add to the main composition.
Pass the garlic cloves through a press or use seasoning granules. Add to minced meat, salt, pepper. Form cutlets with a thickness of no more than 2 cm. Pour oil into the pan, heat it up.
Roll the cakes in flour, put on fry. Cook on medium power until the patties are browned. Pierce the cake with a fork: if the juice is clear, start tasting.

Cutlets with pumpkin

onion - 1 pc.
salt - 12 gr.
minced pork-beef - 280 gr.
pumpkin pulp - 475 gr.
chicken egg - 2 pcs.
flour or breadcrumbs for breading - 80 gr.
milk with a fat content of 3.2% - 145 gr.
semolina - 60 gr.

Mix pumpkin pulp with onions, pass through a meat grinder. Add minced meat here, repeat the steps. Salt this mixture, add pepper (optional), break the eggs.
Stir the mass until smooth, gradually add semolina. Heat the milk in the microwave, do not bring to a boil. Pour the composition to the minced meat.
Pass the composition through your fingers, wrap in cling film, leave in the refrigerator for 1.5 hours. Such a move will allow the meat to thicken, it will not crack during the frying process.
After the specified time, form cakes from minced meat, roll in flour or breadcrumbs. Fry the cutlets in vegetable oil, readiness is determined by pressing: if clear juice is released, turn off the burner.
Some housewives prefer to bake minced meat patties in the oven. To do this, heat the appliance to 180 degrees, put the cakes on a greased baking sheet, cook for a third of an hour.

onion - 60 gr.
garlic - 4 cloves
salt - 10 gr.
white cabbage - 380 gr.
semolina - 50 gr.
flour - 60 gr.
minced pork - 225 gr.
minced beef - 250 gr.
chicken egg - 1 pc.
crushed pepper - 5 gr.

Chop the cabbage, peel the garlic cloves, send the ingredients to the meat grinder. Turn them into porridge, get rid of excess juice. Do the same with onions.
Add vegetables to the minced meat, pass through the meat grinder again or beat well with your hands. Break the egg into the mixture, add pepper, salt. Season with your favorite spices, if desired, add herbs.
Make cakes from minced meat. Mix semolina with flour, this mixture will be used for breading. Roll cutlets, put in a hot frying pan with oil.
Cook the dish on medium power. First fry the patties on one side, then turn over to the other and cover the dish with a lid. Simmer until done, then brown over high heat.

Cutlets with tomatoes and cheese

tomato - 2 pcs.
gray or black bread - 40 gr.
sunflower oil - 100 gr.
ground pepper - 7 gr.
breadcrumbs - 80-90 gr.
onion - 1 pc.
salt - 10 gr.
dill - 20 gr.
milk - 50 ml.
parsley - 20 gr.
egg - 1 pc.
garlic - 4 cloves
hard cheese ("Dutch", "Russian") - 170 gr.
ground beef - 250 gr.
minced pork - 350 gr.

Wash the dill and parsley, peel the onion. Grind the ingredients. Rinse the tomatoes, cut into cubes. Pass the garlic cloves through a crusher, stir in other vegetables.
Heat milk, soak bread without crust in it, leave for 10 minutes, wring out. Chop the cheese into cubes, mix with minced meat. Add greens, tomatoes, bread crumbs, onions, garlic, any seasonings here.
Pour in pepper and salt, break the egg. Stir the base until smooth, remove excess juice. Blind cutlets from minced meat, roll in breading.
Heat up a frying pan, pour oil into it. Put the cakes for frying, bake until golden brown. Readiness to determine is easy, just pierce the cutlets with a fork.
If translucent juice comes out, turn off the burner. Serve the dish with mayonnaise or sour cream, combine with any side dish. You can also bake cutlets in the oven.

chicken egg - 1 pc.
salt - amount to taste
seasonings any - 15-20 gr.
onion - 40 gr.
carrots - 1 pc.
beef - 200 gr.
pork - 350 gr.
garlic - 3 cloves
flour - in fact
semolina - in fact

First of all, you need to prepare minced meat. Rinse beef and pork meat under the tap, soak in warm water for 10 minutes. Then dry with napkins, remove films and excess fat.
Chop the meat into small pieces, pass through a meat grinder or blender. Peel the garlic from the husk, send it to the crusher and add the seasoning to the meat.
Chop the onion into cubes or grate, add to beef and pork. Add pepper, salt and your favorite seasonings (optional).
Rinse the carrot, grate it on a grater with a small section, add to the main mass. Break into a mixture egg, begin to intensively knead the minced meat with your hands and beat it on the cutting surface.
Mix flour and semolina equal amounts to get the breading mixture. Form cutlets from minced meat, roll them in the composition.
Prepare a multicooker grate that is designed for steaming food. Lubricate it with butter, put the finished cakes into the bowl.
Set the steam function on the appliance, cook for 40-50 minutes. During this period, the cutlets will be steamed, if desired, you can additionally fry them to get a crust.

Chicken cutlets with mushrooms

sunflower oil - 45 ml.
chicken fillet - 350 gr.
egg - 1 pc.
fat milk - 30 ml.
breadcrumbs for breading - 60 gr.
dried mushrooms - 15 gr.
onion - 1 pc.
salt - 5 gr.
ground black pepper - to taste

wash chicken breasts, chop into cubes, pass through a meat grinder. If not, send the meat to a blender. Chop the onion, chop it into a porridge, mix it with the chicken.
Salt and pepper the minced meat, if desired, add the bread crumb soaked in water. He will make the cutlets airy. Pour warm milk into the minced meat, pass through your fingers.
Divide the meat base into portions, from which cutlets will be formed in the future. Start preparing the filling. To do this, soak dried mushrooms in drinking water, leave for 15 minutes.
Next, drain the liquid, send to the pan. Add chopped onion to this, fry until golden. Form thin cakes from minced meat, put the filling in the center.
Fasten the edges of the cutlets, heat the dishes for frying. Roll each flatbread first in egg, then in breadcrumbs or flour. Fry on medium power.

The basis of minced meat cutlets is beef, pork, bread and a chicken egg. Try cooking with milk classical technology. Take a closer look at recipes that involve the addition of pumpkin pulp, tomatoes, hard cheese, greens, carrots. Create your unique dishes by varying the amount of spices and other ingredients.

Video: the principles of cooking minced meat cutlets

Cooking instructions

1 hour Print

1. Scroll the meat in a meat grinder through a large grate, or buy coarsely rolled minced meat. Tool Mechanical meat grinder It is possible to make several kilograms of minced meat in a mechanical meat grinder, but, especially out of habit, this is fraught with shoulder dislocation. However, if large-scale tasks are not worth it, it is not so bad - at least it takes up much less space than any electric one.

2. Finely chop the onion into cubes of about 4–5 mm. In no case do not scroll the onion, cutlets will be much worse. Add the chopped onion to the minced meat.
Crib How to cut an onion

3. Soak the bread in water, squeeze out all the water from it and add to the minced meat. The main theme in cutlets is the amount of bread. For about a kilogram of minced meat, I put a little more than a third of a sliced \u200b\u200bloaf. If there is not enough bread to add to cutlets, then they turn out tough and tasteless.

4. Drive the egg into the minced meat - it will prevent the cutlets from falling apart in the pan.
Crib How to check egg quality

5. Salt, pepper to taste, then knead the minced meat so that there is a homogeneous mass.

6. Heat the pan a little, pour in sunflower oil or olive oil, put the formed cutlets. You should not make cutlets large and too thick, they will take longer to fry and all the juice will go out of them, a thickness of about 1.5 cm will be sufficient. When the patties are browned on one side, turn them over. Cutlets need to be turned over a couple of times. In no case do not pour water and do not cover with a lid - this way you will boil them. 7–8 minutes is enough for a 1.5 cm thick cutlet to fry. Tool cast iron pan The crust on cast iron turns out at once, it perfectly holds and gives off heat, so it copes with stewing, languishing and other long-term tasks perfectly well. From Soviet cast iron pans modern (for example, French Le Creuset) - differ in that their inner surface is covered with enamel, which means that they do not need to be calcined.

Oksana 03.09.12
Appetizing cutlets. It is immediately clear that they are not fatty, you can eat and not get better.

Lada 03.09.12
And I pass the onion along with the meat through a meat grinder, quickly and conveniently. True, sometimes small pieces of onion come across in minced meat. I'll try on a small grater.

Alyona
Be sure to try it, especially since it does not require much time. And it helps to deceive the children, who, as a horror, do not like to eat onions. Yes, some adults

Sveta 11/20/12
And according to your recipe, can you cook cutlets from other meat, such as fish or poultry?

Alyona
Of course you can. Very gentle and juicy cutlets are obtained from minced chicken. For the same amount of minced meat (700-800g), add the onion and all other ingredients. The only thing to keep in mind is that chicken meat cooks much faster than beef or pork. It is important not to overdry the cutlets. Can be fried covered.

Lida 15.02.13
To fry cutlets, how much oil should be poured and which one is better to use? Can you pour a little bit of oil so that the cutlets turn out not so fatty, which means high-calorie ones?

Alyona
Linda, thanks for the feedback. Of course, the less vegetable oil is used when frying cutlets, the better, the less high-calorie the dish turns out. For this reason, it is better to use non-stick pans. Oil should be poured so that it covers the pan with a thin layer. It should be borne in mind that when the oil is heated, it becomes less viscous and spreads better on the surface.
What is the best oil for frying meatballs? The grade and brand is not of fundamental importance, but what is very important is that any oil cannot be used twice, since carcinogenic substances are formed in it at high temperatures. Therefore, for frying cutlets, meat, vegetables, we always use only fresh vegetable oil.

Katya 03/26/13
Turned out oh-oh-oh-very delicious meatballs soft as promised. Thank you!

Evgeniya 02.05.13
I added some minced chicken to the beef. The cutlets turned out so delicious that even the mother-in-law could not resist and praised :)

Natalia 08.11.13
The recipe as a whole is classic, but I don’t quite understand why mayonnaise is added to cutlets, what it can give. Moreover, as far as I know, mayonnaise is generally not recommended to be heated. And I also like it when a little grated is added to the cutlets. raw potatoes, just a little bit, they turn out juicy and tasty. And as for flour, 100% hit, crackers make cutlets prohibitively fat.

Alyona
Natalia, thanks for the feedback. Try to somehow cook cutlets with mayonnaise, they turn out to be the most tender, and you don’t need to lay eggs, because mayonnaise serves as eggs. Regarding the heating of mayonnaise ... When heated, mayonnaise can delaminate, but in the case of meatballs this is not important, but in general for salads and not only I advise you to use home-made mayonnaise. This mayonnaise contains natural eggs and vegetable oil.

Valya 23.02.14
I usually cook meat cutlets only on eggs, but what else can be used and mayonnaise learned for the first time ...?! And what does this product give to cutlets? Juiciness..?

Alyona
And juiciness, and tenderness, and it is much easier to form such cutlets than with an egg.

Elizabeth 11/22/14
Very tender meatballs turned out, my men in one fell swoop knocked them out. Thanks for the good advice.

Victoria 21.01.15
Alena, I also add raw potatoes, grated on a fine grater, to the minced meat - this way the cutlets are better molded and do not fall apart when frying. It also turns out delicious if you roll cutlets not in breadcrumbs or flour, but in walnuts crushed into crumbs.

Alyona
WITH walnuts tasty)))

Vika 30.01.15
Yesterday I also decided to fry meatballs. I made them from minced chicken, but for some reason I didn’t manage to mold them beautifully. They came out a little clumsy, but they tasted great. In general, I still need to practice a little)). In the meantime, what is, then, as they say, we will eat. In general, here is my work.

Alyona
Vika, the cutlets are very appetizing)))

Marina 16.05.18
Alena, hello. Tell me, please, I have minced pork and chicken, how long do I need to fry cutlets on each side? Thank you!

Alyona
Marina, minced meat cutlets (pork + chicken) are fried a little faster than just pork. Fry as usual until golden brown. Exact time impossible to say, depends on the size of the patty, frying pan, stove, strength of fire, etc. Notice when you fry the patty on one side and then the other side, there comes a point where the patty sort of "fits" and becomes rounder. This is the signal that the protein inside the patty has curled up, i.e. the meat is already cooked. Just in case, you can fry for a couple more minutes over medium heat))))

Ekaterina 19.01.19
Alena, tell me, please, do you scroll the meat once through a meat grinder or twice?

Alyona
Ekaterina, I scroll once. If the meat contains a lot of veins, and the meat grinder does not cope with it the first time, then you should scroll twice.

Minced meat patties are a very popular everyday dish. Homemade cutlets are much tastier, juicier and healthier than those made from semi-finished products.

You can cook cutlets from any minced meat - beef, pork, chicken, lamb or from a mixture of several minced meats. Each of them is good and tasty in its own way. But the most popular are cutlets from ground beef or a mixture of beef and pork. Of course, you can buy minced meat in the store, but it is better to cook it yourself.

In principle, all recipes for minced meat cutlets are very similar. According to your taste, you can add greens, potatoes, mushrooms, vegetables, cheese and other ingredients to them. We offer you a classic recipe for minced meat cutlets, on the basis of which you can experiment indefinitely.

Ingredients: 500 g meat, 2 onions, 1 egg, 3 slices of bread, 150 ml milk, salt, pepper, flour or breadcrumbs.

How to cook meatballs

Cut the meat into pieces and pass it through a meat grinder. Onion can also be twisted through a meat grinder, but it is better to grate it or grind it in a blender to a puree consistency, then the cutlets will be very juicy.
Break the bread into pieces and soak in milk. Then stir chopped meat with onions soaked in bread, add an egg, pepper, salt and mix everything well.
Form cutlets from the minced meat, giving them a round flat shape. Roll them in flour or breadcrumbs and fry on both sides in a pan with vegetable oil. If you have a non-stick frying pan, the patties can be omitted.

secrets perfect cutlets:

It is best to scroll the meat for minced meat through a meat grinder 1-3 times, or finely chop the minced meat with a knife. With manual processing, more internal juices will remain in the meat fibers.
Thanks to bread, cutlets become more tender and fluffy, as it absorbs meat juice. It is best to use slightly stale bread without crusts. Fresh bread can make the cutlets too sticky. Bread can be both rye and wheat - it's a matter of taste.
Adding eggs is not necessary at all, they make the patties tougher.
To make minced meat patties more piquant, you can add garlic and other spices to them - suneli hops, cinnamon, coriander, mustard.
Lovers of juicy cutlets can add lard or beef fat. But so that they do not lose their splendor, you should add a little butter.
To make cutlets more interesting, you can add potatoes, beets, zucchini, cabbage, pumpkin, carrots, greens, a couple of tablespoons of sour cream or kefir to them.
To make the cutlets better fried, after turning on the 2nd side, reduce the heat and cover the pan with a lid. Cutlets are ready if transparent juice flows out when pressed, and in the context they are gray in color.

Minced meat cutlets - photo

The word "cutlet" came into Russian from French, la côtelette is a piece of meat on a rib. So it was much more convenient to eat it with your hands in ancient times. With the advent of cutlery, the need for bones disappeared. Pieces of meat were removed from them. And the cutlet began to change. The meat began to be beaten to make it softer, and breaded to maintain juiciness. This process took place throughout Europe. The only thing reminiscent of the old times today is the Kiev cutlet, which is often made with a bone.

Over time, the cutlets became chopped, as they were much easier to chew. And with the advent of meat grinders, they turned into a fairly easy dish to prepare. We will prepare them.

Meat selection

For cutlets, you can take a piece of brisket or shoulder blades, chopped goulash is also suitable. But keep in mind that traders in the market can sell you bad meat. Therefore, when buying, you should ask to see a piece from all sides.

Cutlets are best made from chilled meat, not frozen.

The most delicious cutlets are obtained with the addition of fatty meat - pork or even lard.

Meat for cutlets should not be lean, take it with fat - then the cutlets will be juicy.

It is good to make cutlets from two or even three types of meat. You can combine beef and pork, you can add poultry meat to them.

Ground meat

The meat needs to be turned twice, but if it seems that the minced meat has not yet become tender, then three times.

Be sure to put onions in minced meat. It is turned along with the meat or chopped very finely. Onions cut into slices should be placed in a meat grinder between pieces of meat.

It is advisable to cook cutlets only from freshly prepared minced meat. If you still make minced meat in advance, do not put bread in it, do not salt or add spices.

Minced meat must be kneaded by hand. You can even beat it with your palms - so it will turn out tender and soft.

Minced meat needs to be kneaded for a long time, you can beat it with your palms, throw it from one hand to another, beat it on the table. All in order to meat mass saturated with oxygen and became more viscous, homogeneous.

A couple of spoons will add juiciness to minced meat ice water added during kneading. You can also pour a spoonful of vegetable oil.

A cube of cold butter, added at the end of kneading, will make the patties juicier and more airy.

Photo: Shutterstock.com

Bread

In order for the cutlets not to fall apart, bread is added to them.

It is necessary to soak dried bread, the amount of gluten necessary for “gluing” minced meat is not released from fresh bread.

Reduce calories

Instead of bread, you can add finely grated zucchini to the minced meat. It will give the cutlets juiciness, but its taste will be almost noticeable.

You can also add grated carrots, pumpkin, beets to cutlets - all these vegetables will give them juiciness.

Instead of bread, stiffly beaten protein can be mixed into the minced meat. He will connect the minced meat and will not let the cutlets fall apart. But maybe make them a bit tougher.

modeling

Before sculpting, minced meat is best cooled for half an hour.

To make it easier to divide the minced meat into portions, you need to moisten your hands with water.

Try to make the patties the same size.

When sculpting cutlets, pat it with your palms and try to make it uniform, without seams. So she will not release her juice.

Breading

You can roll cutlets:

In ordinary flour

In breadcrumbs (both white and rye)

In crushed nuts

In ground sesame

frying

Cutlets spread on a hot, but not overheated pan. It is desirable that it has a thick bottom.

The cutlet is fried over high heat for 1-2 minutes on one side, then the fire needs to be reduced and then it is darkened on the same side for another 3-4 minutes. And then turn over and repeat the process.

When frying, cutlets need to be turned over minimally. Then their crust will not collapse and the juiciness will not go away.

You can bring the cutlets to readiness in the oven or under a tight lid over low heat. This will take 7-10 minutes.

The sauce is poured after the cutlets are fried and they are covered with a lid. You can just take sour cream, or you can cook something more complex.

Do not add water to sour cream so that there is more sauce, this will spoil the cutlets, kill their own juice.

Photo: Shutterstock.com

How to determine readiness

The cutlet needs to be pierced, if there is clear juice, it is ready.

If you fried the cutlet for about 20 minutes, of which 5-7 minutes under the lid, then this is enough for readiness.

If you want to freeze

Cutlets are best obtained from minced meat. Only the stuffing will then need to be better kneaded so that it does not fall apart.

Basic cutlet recipe

600 g beef goulash

400 g pork goulash

2 medium onions

1/4 white loaf

1 glass of water

salt and pepper to taste

2-3 tbsp. l. flour

1 cup sour cream

Step 1. Cut the loaf coarsely and pour water over it.

Step 2. Rinse the meat, peel the onion and cut into 4 parts. Turn the meat along with the onion through the fine grate of the meat grinder.

Step 3. Turn a second time. Salt and pepper. Mix well and knead the minced meat a little, like dough.

Step 4. Divide the minced meat into 3-4 parts and beat each with your palms for at least a minute.

Step 5. Remove the crust from the loaf, squeeze the bread and add to the minced meat.

Tip: If the minced meat seems dry, you can add a little milk, or water and vegetable oil to it.

Step 6. Form cutlets. Roll them in flour.

Tip: In the process of sculpting, you can beat the cutlets a little more with your palms, patting.

Step 7. Heat up a frying pan with oil. Put the cutlets and fry over high heat for half a minute (until a crust forms).

Step 8. Reduce the fire and fry over low heat for another 2-3 minutes.

Step 9. Turn the cutlets over and fry first over high heat, and then over low heat, as described in paragraphs 7 and 8.

Step 10. Leave the pan on low heat, close the lid and leave the cutlets to fry for about 7-15 minutes (depending on the size of the cutlets).

Tip: At this stage, you can pour sour cream over the cutlets to make a sauce. Just do not add water in any case, otherwise the cutlets will turn into a rag.

Step 11. Remove from heat, pour over sour cream, sprinkle with herbs, serve hot.