At first glance, it would seem that there is nothing easier than cooking cutlets, it would be meat! So no, sometimes, appetizing cutlets at first glance, upon closer examination (“sniffing”, that is) and eating, turn out to be too harsh, or absolutely tasteless. In general, not as expected. Each business has its own subtleties, adhering to which you can achieve the opposite effect and cook delicious meatballs.
First of all, it is worth noting that in order to get what you want, that is, for the patties to be successful, you should not buy ready-made meat, it is better to cook it yourself. In an extreme case, since you are an ardent supporter of semi-finished products - you need to choose minced meat by color and appearance, reminiscent of a homemade product. But it’s better to cook it yourself, no matter how busy you are, believe me - it's worth it. Otherwise, meatballs, the recipe, which will be given below, may not be so tasty.
So, let's focus on cooking minced meat patties, which is made at home. And, first of all, we will clarify that the best cutlets are obtained from mixtures of meat:
- beef and pork;
- beef, pork and lamb;
- lamb and beef;
- lamb.
Needless to say, the meat should be fresh. Before the meat is sent to a meat grinder, it is cleaned of films, cartilage, veins, small stones and, if lamb is used, excess fat. However, you should use fatty pork, which will give the patties juiciness. In general, in order for meatballs, the recipe that we are considering, to be juicy, you must adhere to three nuances:
- Cutlets must be shaped so that they are not too small, since sufficiently thick cutlets in 40 minutes of cooking will not become overcooked and the juice from them will not have time to boil.
- Adding a lot of greens and onions (sour cream, mayonnaise) to the minced meat gives juicy cutlets.
- The start of cooking cutlets initially over high heat closes the pores of the minced meat and prevents the loss of juice.
How to cook meatballs?
Classic meatballs should contain meat in the following proportions: per kilogram of pork - one kilogram of beef or 250 g of pork fat per kilogram of beef. Nevertheless, the meatballs are cooked from chicken, and from turkey, and from game, etc. Cooked minced meat to give it splendor and to prevent the meatballs from “falling apart” during frying, it is necessary to beat it well, transferring it from hand to hand or repeatedly, picking up all the minced meat in a bowl and throwing it there again.
Meat cutlets. Recipe
Ingredients:
- one kilogram of beef;
- a pound of pork;
- 100-200 g of stale loaf or white bread;
- 150-200 g of milk;
- 2 large onions;
- breadcrumbs, semolina or flour;
- two eggs;
- freshly ground black pepper;
- salt.
Cooking:
- Prepare the minced meat by scrolling the meat through a meat grinder, add the onion, then the loaf soaked in milk.
- Season the minced meat with pepper, salt, add the eggs and beat well.
- Form cutlets with wet hands, roll them in flour (or breadcrumbs).
- Cutlets are laid out in a pan with a sufficient amount of oil warmed up (so that the cutlets are in it 2/3).
- After turning the patties, the fire is slightly reduced and the lid is covered with a lid, fried until tender.
So you can cook meatballs. This recipe is far from the only one, and every housewife has her own tricks, some “best practices” that come with experience acquired over time. So, many put potatoes, semolina in minced meat, thus achieving the splendor of cutlets. In the middle of the formed patty lay a piece of butter to give juiciness. And, putting garlic in minced meat, the aroma of roasting meatballs will arouse appetite not only among your household, but also among your neighbors.