Dishes from minced meat or minced meat are present in any cuisine of the world. They differ in different composition, shape and method of preparation. Russian cuisine can offer cutlets, cues and zrazy. All these are products from forcemeat. It can be bought ready-made. But from experience I know that homemade minced meatballs are much tastier. It seems like you buy good ground meat, and you do everything the same way, but no, not that. Therefore, it is better to spend a few extra minutes cooking minced meat. Interestingly, the more varieties of meat mixed in it, the tastier and juicier the cutlets are.
If the
meat is lean, then you can add up to 1/3 of the twisted fat. Then the minced meat patties will be juicier. To prevent them from boiling too much, they often add a little bread. Take wheat or rye, to taste, but always callous (soft and fresh will give the meatballs an unpleasant stickiness). If you will not pass the crumb through the meat grinder, cut the crusts and soak for several minutes in water or milk. When it becomes soft, mash and add to the mixture. This simple technique also makes homemade minced meatballs juicier and more magnificent.
Some recipes for cooking cutlets are advised to add some vegetables. Almost always add onion to the minced meat. Its amount depends on tastes and preferences. Some housewives put it up to half the volume of meat, others are limited to two or three onions. Want homemade minced meatballs to be even more magnificent and juicier? Then it is better to rub the onion on a fine grater or turn in a blender into a homogeneous puree. You can, of course, twist along with the meat in a meat grinder, but the effect is completely different. Another shade of taste will turn out if the onions are fried until golden brown, and only then chopped and added to the mixture.
Sometimes vegetables are added to the minced meat: cabbage, carrots, zucchini, beets, potatoes, pumpkin. You can put them separately, you can have several types at once, but in any case they should be finely ground. The number of vegetables that you add to the mixture may also be different.
Often in the recipes for minced meat for cutlets there is sour cream, milk or kefir. Here you need to be careful. If milk can be added without much concern, then kefir and sour cream in large quantities can give the meatballs a sour taste. And it’s not necessary to add eggs. They, of course, facilitate the frying of cutlets, but make them much harder and tougher.
In order for the products to be well formed, the forcemeat must be thoroughly kneaded to make it homogeneous. It should have enough fat or liquid so that it is not lumpy. When making cutlets, slap a portion of meat several times with force, flipping it from palm to palm, and only then give it shape.
If you gave the minced meat an oblong look, then this is a cutlet. If you have done something round and flatter, it is a cue ball. If you put a stuffing (for example, a piece of boiled egg, cheese blocks, etc.) in the middle of a tortilla from minced meat, and then form a cutlet, then you will get zrazy.
Do not forget about spices. Traditionally, salt and black ground pepper are added to homemade minced meat patties. Sometimes garlic, ground coriander, suneli hops, basil, thyme, turmeric, ground ginger, paprika. You can add those spices that you like more. Adding new ingredients to your favorite recipe for cooking cutlets, each time you get a new taste and a different dish.