Minced meat, as a rule, is associated with meatballs, meatballs and other meatballs. But here we are mistaken in the belief that its use is limited to these few dishes. Did you know, for example, that meatballs can be prepared not only from beaten meat, but also from minced meat. My meatballs, the recipe of which we are in this material and will be describing today, my grandmother prepared it from ground meat. She made some changes to the recipe for minced meat, and the taste of the dish underwent significant changes and became new and unusual.
In the three recipes offered in this material, you will get acquainted with how simple meatballs are prepared with sauce and steamed meatballs.
The first recipe will require a kilogram of meat (preferably pork, but beef will do), onion, a little butter (50 g), a little flour, salt and pepper. We do not grind onions together with the minced meat, but cut them separately and pour them into ground minced meat. Thoroughly mix the onion and minced meat to a homogeneous consistency, then make beats from it, roll them in flour and proceed to fry them in butter. The fire should not be strong, the meatballs should be browned and covered with a golden crust. When the meatballs are lightly browned, they should be transferred to a pan with a side dish and put to bask on low heat for at least another half hour. After 30 minutes, meatballs will be ready.
According to the second recipe, we will cook meatballs with grated cheese, and even in sauce. Goodies!
If you want meatballs to be just as tasty as we promised them to you, then you need the following set of ingredients: half a bar of stale bread, about 100 grams of smoked bacon, medium-sized onion, 3 eggs, 800 gr. minced meat, hard cheese 150 gr, a little flour, three quarters of a liter of milk, 3 tablespoons of flour and vegetable oil and another 4 tablespoons of butter, a couple of spoons of finely chopped parsley.
In order to prepare the meatballs, we must first soak the bread in warm water, chop and fry the lard in a pan, then finely chop the onion to the lard and fry until the color is golden. Then we combine the contents of the pan with minced meat, add one egg and squeezed bread to the dish and mix everything well. Do not forget to salt and pepper the minced meat. When you see that the minced meat is completely ready, start sculpting the meatballs. Fry them in vegetable oil until tender.
The next step is to make the sauce.
Melt the butter in a frying pan , pour the flour and fry it until golden brown, then fill the flour with milk and bring the mixture to a boil, stirring constantly. When the contents of the pan boil, cook for about five minutes. Then you should pepper all this, salt and add grated cheese and a couple of eggs. In a preheated oven to 200 degrees, put the meatballs laid out on a deep baking sheet, greased with vegetable oil. Pour baking sheet with sauce and sprinkle with grated cheese, bake for forty minutes, and serve.
The third recipe for us is meat steaks with the addition of cottage cheese, baked in sour cream. These meatballs are so tender that even small children will enjoy them. And thanks to the curd, they can not even be salted.
The ingredients of this option include the following products: for 200 grams of meat, we take 100 grams of cottage cheese, a teaspoon of butter, 50 grams of sour cream and a pinch of flour.
Cooking. We cut the meat into pieces and skip them in a meat grinder a couple of times. In the resulting stuffing, add the flour and mashed cottage cheese and mix it well. When the mixture becomes homogeneous, we mold from it a bitochki and put a steam pan on the fire. Having placed all the adhered wealth in it, we cook our meatballs until they become soft.
Put the boiled meatballs in a greased baking sheet, pour sour cream and bake in the oven for half an hour. After this time, we take out the finished dish and serve with a side dish of your choice.