This word has a lot of meanings. But in cooking it is one. Let's find out together what a cue ball is and get acquainted with its preparation.
Cue ball in cooking
The cue ball is a small cutlet of minced meat with vegetables, but you can also without them. They are cooked in oil by frying in a pan. In exceptional cases, cues are steamed, you can boil them in boiling water. This dish is always served with sauce and side dish.
Recipe
What products will be needed?
First of all, meat. It can be pork, beef, lamb, goat, lamb or a mixture of two different types of meat. For example, you can combine pork and poultry. Yes, chicken and turkey can also be taken for cue ball.
Next up are the vegetables. To enrich the taste, onions or green onions must be taken. You can carrots, pumpkins, celery, potatoes or something else. But keep in mind that meat should be significantly more than the mass of vegetables.
Egg - chicken or quail. If you are planning to make some minced meat, use only egg yolk or just protein. So the stuffing will not be liquid.
Water or cream. This ingredient is needed so that the stuffing is not dry.
Wheat flour - for breading. Although it can be replaced with breadcrumbs or even dry semolina.
Frying oil. It turns out very tasty if you fry the cue ball in a mixture of butter and sunflower oil.
You will also need spices and salt to taste.
How to cook:
- Chop the meat into small pieces or scroll through a meat grinder with a special nozzle for minced meat.
- Grind prepared vegetables - on a grater or also in a meat grinder. If the vegetables are juicy, remove excess moisture - just squeeze the mass.
- Mix meat, vegetables, egg, salt and spices into a single mass.
- Divide into small pieces and roll the balls.
- Bread them in flour and fry in hot oil in a pan or saucepan.
Cue ball is a rather high-calorie meat product, because breading absorbs a lot of fat when frying. However, if immediately after cooking put the cue ball on a paper towel, this flaw is easily corrected.