👩🏿‍🤝‍👨🏾 ⛳️ 💆 Minced meatballs: recipes with photos ⛲️ 🚶🏾 🕙

What are minced meatballs? How to cook them? You will find answers to these and other questions in the article. In Russian, the word “cutlet” came from French (translated as “a piece of meat on a rib”). In ancient times, cutlets were eaten with hands. When the cutlery appeared, the need for bones disappeared, pieces of meat were removed from them, and the cutlet began to change.

The meat in Europe began to be beaten so that it was soft, and breaded so that the juiciness was preserved. Further, the patties became chopped, as it was easier to chew them. And when the meat grinders appeared, they transformed into a very easy-to-cook dish. Only the Kiev cutlet, which is often made with a bone, today reminds us of the old days.

Tips

Not everyone can cook juicy minced meat patties. There are the following subtleties of creating cutlets:

Add some mustard seeds or powder to the minced meat (one tablespoon), and then your meatballs will become more tender. They will turn out juicy and magnificent, will possess attractive bitterness.
Try not to purchase minced meat of dubious origin. It is better to buy a back, neck, shoulder blade, brisket or some fragments of the hind leg of the animal.
Before cooking, carefully clean the fillet from films, veins, bones and cartilage. Also, many chefs recommend using fatty pork in addition to beef, as it gives the cutlets tenderness and juiciness.
Typical ratio: for 1 kg of beef - a pound of pork or 250 g of fat. Nevertheless, cutlets can be made from veal, lamb, chicken, game, turkey.
Experts say that it is best to roll the meat in a meat grinder once with a medium-sized grill.
For 1 kg of meat, add no more than three eggs, otherwise the cutlets will be stiff.
Soaked bread helps cutlets to become more tender and soft.
Never try a raw dish, as such testing of minced meat is the most common cause of poisoning the hostesses.
Many experts do not trust store crackers. They advise them to do it yourself. To do this, just grind the white bread in a blender. In the form of breading, you can use lezon and flour, sesame seeds, small straws.

How to make stuffing?

Minced meat cutlets, properly cooked, are popular with everyone. To create it, you need to crank the meat twice through a meat grinder. Always put onion in the stuffing. It is very finely chopped or cranked with meat. Onions, sliced into slices, lay in a meat grinder between pieces of meat.

Try to cook cutlets from minced meat, which has just been cooked. If you make it for later, do not salt it, do not put bread in it and do not add spices.

Be sure to knead the minced meat with your hands. If you beat it with your palms, it will turn out soft and gentle. Usually, minced meat is crumpled for a long time, beaten on the table, thrown from one hand to the other so that the meat mass is saturated with oxygen and becomes more uniform, viscous.

By the way, the article presents recipes with photos of minced meat patties. But we continue our story. If, when kneading, you add a couple of tablespoons of ice water to the meat, it will be juicy. You can also pour a spoonful of vegetable oil. The cube of cold cow butter that you add at the end of the kneading will make the cutlets more airy and juicy.

Bread

The recipe for minced meatballs involves the addition of bread. It is necessary so that the products do not fall apart. Mistresses always soak dried bread, because from fresh, the right amount of gluten for “bonding” the minced meat is not allocated.

Instead of bread, you can put grated zucchini, pumpkin, carrots, beets in the mincemeat: all these vegetables will give the patties juiciness. Also, this ingredient can be replaced with cool whipped protein. He will not let the products fall apart, but will make them a little tougher.

Modeling and breading

The recipes for minced meat cutlets are straightforward. As a rule, minced meat is cooled for half an hour before sculpting. Divide it into equal portions, wetting the hands with water. When sculpting, you need to pat your hands and try so that they do not have seams. So they will not release their juice.

You can roll cutlets:

in flour;
breadcrumbs (both rye and white);
crushed nuts;
sledge with a hammer.

Frying

The recipes for minced meatballs also include frying products. How to carry it out correctly? Put the patties in a not overheated, but hot pan (preferably with a thick bottom). Fry the blanks for a couple of minutes on one side, then turn down the heat and darken them for another 4 minutes. Then gently turn the patties and repeat the process.

You can bring the products to readiness under the lid on low heat or in the oven. It takes 8-10 minutes. After the cutlets are fried, pour them with sauce and cover. You can take ordinary sour cream, or you can make something more complicated. You can’t add water to sour cream to increase the volume of sauce, as this will ruin the patties.

Below you can learn recipes with photos of minced meat patties. The readiness of this dish is determined as follows: if you pierced the product and transparent juice stood out from it, then it is ready. Chopped meat makes the most delicious meatballs. Only thoroughly knead the stuffing so that it does not fall apart.

Basic recipe

We present you the main recipe for minced meatballs. You will need:

600 g beef goulash;
400 g pork goulash;
a couple of onions;
a quarter of a white loaf;
one tbsp. water;
pepper (to taste);
salt (to taste);
three tbsp. l flour;
one tbsp. sour cream.

Agree, this recipe for minced meatballs is very simple. To create a dish, do the following:

Coarsely chop the loaf and fill with water.
Rinse the meat, peel the onion and cut into 4 parts. Turn the meat with onions through the fine grill of the meat grinder.
Turn again, add salt and pepper. Mix well and knead the minced meat in the same way as the dough.
Divide the mass into 3-4 parts and beat each with your palms for one minute.
Remove the crust from the loaf, wring out the bread and add to the minced meat. If the minced meat seems dry, add some water and vegetable oil or milk to it.
Form cutlets and roll them in flour.
Heat the pan with oil. Put the billets and fry for half a minute over high heat (until a crust appears).
Reduce heat and fry for another three minutes.
Turn over the products and fry them first on high heat, and then on low heat, as indicated in paragraphs 7 and 8.
Leave the pan on low heat, cover and fry the meatballs for 8-15 minutes (depending on the size of the products). Tip: at this stage, you can already pour the cutlets with sour cream.
Remove the delicious minced meat patties from the fire, pour sour cream, sprinkle with herbs and serve hot.

Homemade cutlets

How to cook homemade cutlets from minced meat? This recipe is very thorough, masculine, so it has a large number of nuances that answer questions about how to properly make homemade meatballs. Some preliminary recommendations:

Do the stuffing yourself, on a large grill. The meat should be fat so that the patties are not hard and dry.
You can also grind a piece of fat for this purpose. But do not let the onions through the meat grinder, but finely chop with a knife.
It is good to add a little water in the minced meat in which the bread has been soaked. In the process of cooking, it will turn into a broth and remain inside the products.

So, to create this dish you need to have:

1 kg of meat (1/3 of bold beef + 2/3 of pork);
a couple of onions;
one egg;
two slabs of bread yesterday (only crumbs are needed);
one tsp salts;
1/3 tsp freshly ground pepper;
6 tbsp. l vegetable oil (for frying);
one tbsp. flour (for breading).

This recipe for minced meatballs is great. Prepare the dish like this:

Disassemble the bread crumb into fibers, pour half a tbsp. water, soak for 5 minutes. Chop the onion. Feed the meat through a meat grinder. Add bread with water, onion, egg.
Pepper, salt the minced meat and mix well.
With a hand dipped in water, tear off lumps of minced meat with parameters from the patty and throw it back into the dishes from a distance of 20 cm. Thus, break the minced meat for 10 minutes. It should become uniform and elastic. Cutlets made from it will not fall apart in a pan. Let the mince rest for 15 minutes.
Now form the patties with wet hands and roll in flour.
Fry products in a well-heated frying pan in oil on each side for 5 minutes. Then turn the products over again, reduce the heat and fry for another 3 minutes.
Bring the items to a cook over medium heat under a lid. Juicy meatballs served with fried potatoes and cucumber.

Classic minced fish

How to cook minced meatballs? Many people know that fish is a healthy product and should be consumed several times a week. To create cutlets, you can use lake, sea and river fish. Halibut, pink salmon, cod, pelengas, pike perch, pike, pollock are great.

It is advisable to choose large fish. You can cut it into pieces and pull out all the bones. From such fish cutlets are tender and juicy. If you have only small fish, pass it through the meat grinder a couple of times. As a result, the bones will break apart and will not be felt during eating. Before skipping fish, rinse the meat grinder knife with cold water.

To create minced fish you will need:

a pound of fillet of sea or river fish;
one egg;
two onions;
200 g of pulp of a loaf;
salt;
a pinch of ground black pepper;
spices (optional).

You need to follow these steps:

Butcher the fish first. Cut the carcass, separate from the head, tail and cut off all the fins. If the river fish, remove all the bones from it.
Cut the fillet into small pieces.
Peel the onion and cut it into medium pieces.
Pass the pieces of fish fillet through a meat grinder, alternating them with onions.
Add black pepper, salt, spices to the resulting mass.
Pour the pulp of the loaf with milk and leave for a while.
Add the chicken egg and a loaf of milk to the minced meat and mix thoroughly with your hands.

Fish cakes

Now let's find out how to cook minced fish cutlets. Take:

one onion;
150 g of pulp of white bread;
150 ml of milk;
100 g breadcrumbs;
vegetable oil;
a couple of branches of dill;
one egg;
salt;
black pepper.

To create delicious meatballs from minced fish, follow these steps:

Break the pulp of bread into small pieces, put in a bowl and pour milk. Leave on for 20 minutes.
Peel the onion and chop finely.
Rinse a bunch of dill with water and chop with a knife.
Add the egg to the minced fish, mix until smooth.
Add chopped greens with onions to the mass and mix again. Salt, pepper. Now send the crumb with milk into the minced meat and mix well.
Cover the dishes with meat mass with cellophane and send to a cool place for 30 minutes. During this time, the minced meat will infuse and become more juicy and soft.
Pour the breadcrumbs into a flat plate.
Pour oil into a pan, put it on a fire and heat it.
Now start forming round cutlets. Bread them in breadcrumbs and put in hot oil.
On low heat, fry each side of the products for 5 minutes.
Put the prepared juicy cutlets of minced fish on a flat wide plate. In a free pan, send a new batch of cutlets.

Finished products can be eaten both hot and cold.

Cod cutlets

And how to cook cutlets from minced cod? You will need such ingredients:

cod carcass (1.2 kg);
150 g of pulp of white bread;
150 ml of milk;
three onions;
two eggs;
a couple of branches of greenery;
200 g breadcrumbs;
vegetable oil;
one tbsp. l salts;
ground black pepper.

Stuffing meatballs in a pan is not so difficult to cook. So, follow these steps:

Soak the pulp of bread in milk and let it brew for 20 minutes.
Now prepare the fish. To do this, rinse it, cut off the head, fins and tail. Remove the skin and center bone. Cut the peeled fillet into small pieces.
Scroll the fillet pieces through the meat grinder. You can also use a blender to grind.
Peel the onion, rinse, cut into 4 parts. Grind it until smooth in a blender.
Next, mash the soaked bread with a fork and squeeze it from milk.
Finely chop a bunch of greens with a knife.
Put minced fish in a bowl, add soaked bread to it, chopped onions and greens. Season with black pepper and salt. Stir the minced meat thoroughly with your hands and send it to the cold place for half an hour. If excess fluid appears, drain it.
Sprinkle breadcrumbs on a cutting board or flat wide plate.
Take out the minced meat, make round patties out of it and roll them in breading.
Now heat the pan with oil on the stove, put the patties in it and fry. Fry each side for 7 minutes.

Serve the finished dish with rice porridge or vegetables.

Minced beef cutlets

To create this food you need to have:

one onion;
a pound of ground beef;
one egg;
a couple of pieces of white bread;
150 ml of milk;
salt (to taste);
wheat flour.

Beef minced meatballs need to be cooked like this:

If minced meat is frozen, defrost it and drain the water.
Break the bread into pieces and soak in milk. When the bread gets wet, mash it with your hands so that a homogeneous mass is obtained.
Grate onions.
Put the minced meat in a large bowl, add the grated onion, break the egg there and put the gruel from bread and milk, salt. Mix everything thoroughly with your hands.
From the resulting mass, blind cutlets, dump them in flour or breadcrumbs.
Minced meat patties in a pan and fry in vegetable oil until tender.

Pork cutlets: a classic recipe

Now let's find out how to cook minced pork cutlets. They are a delicious and satisfying dish. We take:

1 kg of minced pork;
one onion;
three cloves of garlic;
4 slices of white bread;
a couple of eggs;
salt;
pepper;
200 ml of milk;
deboning flour.

Minced pork cutlets are prepared as follows:

Soak the flesh of white bread in milk. When the bread softens, squeeze it slightly and send to the minced meat. Add eggs, grated onions and garlic. Salt, pepper and mix well.
Blind the cutlets from the minced meat and dump them in flour.
Fry the blanks in vegetable oil until golden brown on each side over high heat, then turn over. Make a small fire, cover and simmer for 15 minutes.

Serve with the side dish you like.

Oven cutlets

We’ll tell you how to cook minced meatballs in the oven. We will use mixed meat semi-finished product, in which we add some potatoes (you can replace it with rice).

Take:

300 g of ground beef;
300 g minced pork;
300 g minced chicken;
one onion;
a couple of potatoes;
one egg;
pepper, salt;
seasoning (to taste).

To cook meatballs in the oven you need to do this:

Mix three types of minced meat. Peel the potatoes and grate, finely chop the onion and send to the meat mass.
Add salt, egg, seasoning and pepper.
Form cutlets with wet hands, place them on a baking sheet and send to the oven, preheated to 180 ° C, for 40 minutes. Water from time to time with excreted juice.

Rustic cutlets

We present you another recipe for minced meat cutlets in a made pan. You will need:

a pound of minced meat (mixed);
a couple of potatoes;
two tbsp. l flour;
one egg;
one tbsp. l sour cream;
one tsp salts;
a couple of onions;
a couple of cloves of garlic;
vegetable oil.

To create this dish, it is better to take pork, poultry, beef and veal (in equal parts). Many people like this recipe for minced meatballs in a cooked pan. Follow these steps:

Wash the meat, dry, cut into pieces. Peel, wash and cut the onion into 4 parts. Pass the onion and meat through a meat grinder.
Beat the egg with a whisk or a fork with sour cream.
Peel the potatoes, wash. Peel the garlic. Grate these two ingredients on a fine grater.
Put all the ingredients in a bowl, sprinkle with salt and pepper. Mix everything thoroughly.
Heat a frying pan with vegetable oil. Form the meatballs of medium size from the minced meat.
Put the billets in a skillet and fry on both sides over medium heat until golden brown (5 minutes).

The rustic cutlets are ready! Serve them with vegetable salad, porridge or mashed potatoes. Eat on health!

Minced meatballs: recipes with photos