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We will reveal all the secrets of cooking delicious meatballs! The ability to fry delicious meatballs is one of the essential skills of a modern housewife. No semi-finished products can replace homemade juicy minced meatballs with a crispy crust, soaked in the aroma of spices. Thousands of minced meat dishes are collected in cookbooks - in addition to classic meatballs, for dinner with your family you can prepare the following minced meat dishes: or, meat rolls and stuffed vegetables, for example, or, as your fantasy tells you. What can be made from minced meat quickly is the simplest dish. How to cook delicious juicy meatballs? The process of preparing homemade meatballs begins with the choice of meat and cooking minced meat.

The right stuffing for cutlets

One of the main secrets of delicious minced meat and dishes from it is the high quality of the original meat. Modern kitchen appliances will grind into a homogeneous mass even a tough third-rate product with an excess of veins, films and connective tissue, but you can not count on the high taste qualities of cutlets from this stuffing.

According to experienced chefs, for minced meat, it is better to take evenly pulp of beef and pork with a small amount of fat. Those who like fatter cutlets can add twisted pork shpig to the meat ingredients. And for diet food, dishes from ground or finely chopped white poultry meat are ideal - or.

For cooking classic minced meat per kilogram of meat   two medium onions, 3-4 cloves of garlic and about 2-3 slices of a white loaf soaked in milk or water are added. Pieces of meat, bread and onions are passed through a meat grinder once or twice. In the resulting mass, add 1-2 teaspoons of salt and freshly ground black pepper to taste, drive the egg in and mix until smooth. For easier chopping, meat pieces are preferably placed in the freezer for 20-30 minutes.

Experienced chefs advise you to thoroughly beat the mince before frying and hold for half an hour in the refrigerator, then the cutlets will keep their shape well and will not fall apart.

If possible, prepare minced meat with a margin - separate the part into cutlets, and pack the rest into bags and put in the freezer. Frozen minced meat does not lose its taste - just take out a bag in the morning before going to work or put it in a microwave to defrost and delight your loved ones with another culinary masterpiece.

You can vary the taste of the finished cutlets by adding various components to the minced meat. Try to cook mixed minced veal, pork pulp with a layer of fat and chicken. White bread in minced meat can be replaced with semolina, oatmeal, soaked breadcrumbs or grated potatoes. Vegetables will give a unique taste to cutlets - grated carrots or finely chopped bell peppers.

If you use minced meat to prepare the cutlets and the mass is too thin, add 1-2 tablespoons of semolina or crackers, mix well and keep in the refrigerator before starting to fry.

How to fry cutlets in a pan

To fry the cutlets, heat the pan, pour the vegetable oil or melt the cooking oil. Before frying, the formed patties can be breaded in flour or ground breadcrumbs and the patties can be oval in shape.

Cutlets are carefully placed in a frying pan with preheated fat and fried for 1-2 minutes on high heat on both sides, so that a crust forms on the surface that preserves all the juices inside and our cutlets will turn out to be tasty and juicy. Then the heat is reduced and the dish is continued to cook for 25-30 minutes over medium heat, adding water or meat broth, covered with a lid. After frying the patties, bake in the oven for 20-25 minutes.

The secrets of cooking delicious cutlets

Cooking minced meat:

• Of course, the main condition is quality meat. We buy minced meat (if we trust the seller) or cook it ourselves with a meat grinder. It is better to turn the meat through a large nozzle. Chop the meat.
• Very tasty cutlets are obtained from a mixture of minced meat: beef, pork and chicken. Or combine pork with one of the other two, poultry or beef. According to the mood and desire.
• Now let's move on to the bread!   The bread that you plan to use for minced meat will need to be soaked in cold, boiled water, and certainly not in milk. If you soak the bread in milk, this deprives your meatballs of juiciness, because when frying, the proteins of meat and milk interact with each other.

  For cutlet mass, stale, white wheat bread is best, because fresh bread will give unpleasant stickiness to ready-made cutlets. Keep in mind that white bread well increases the volume of products, it absorbs the allocated meat juice and gives the chopped meat sufficient splendor, softness and juiciness. Just don’t need to put a lot of bread in the forcemeat, because it absorbs the butter well enough, in which cutlets are fried in a frying pan, and therefore they will turn out to be very fatty. In minced meat, you can add 15 or 20 percent rolls in relation to the mass of meat.

  If you cook schnitzels and cutlets from ground meat, then the bread soaked in water, before adding it to the cooked forcemeat, does not need to be squeezed heavily.

To improve the properties of minced meat, you can add a little low-fat cheese or sour cream instead of bread.

Onion.   If you put onions in a cutlet mass, then it would be better not to pass it through a meat grinder, but just finely chopped. The onion gives the patties juiciness.Add minced onions to the minced meat, it will give the dish a special aroma and extend the shelf life of the cutlets.

Garlic, salt, pepper or other favorite spices you like.

The eggs. If you want to get juicy cutlets, no eggs!Since they will not add anything other than additional rigidity to the cutlets, and then the cutlets will certainly lose their juiciness.egg white, because when it is frying, it quickly coagulates, the meat releases a large amount of juice, and the patties are dry.Eggs in minced meat as a binder are usually kneaded only in the catering, so that you can then put more bread and water in the patties - since without eggs the minced meat will simply fall apart.

H so that the cutlets themselves do not stick to each other, and it would be more convenient for you to cut them, add a little starch to the minced meat. I like to add grated potato.

Combined all the ingredients.

step 2:

•   Put completely mixed minced meat for making juicy cutlets in a plastic bag (preferably in two or in one dense plastic bag) and beat the meat on a hard surface. This procedure condenses the meat well, and after that it will no longer fall apart in a pan, as housewives often complain and therefore prefer to add eggs to the minced meat. Beat the meat on the table and after this procedure, put it in the refrigeratorto rest - from 2 hours to a day.

Frankly, I don’t do this often, I’ll even say that I don’t do it. But the younger generation is sometimes specially asked to cook cutlets, they really like beating the meat:) At such times when they come to visit me I eat such cutlets.

How am I doing?

• To cutlets were "air", the cutlet mass must be kneaded for 10-15 minutes. But I'm lazy. I knead the minced meat in the container of the kitchen processor, set the mode of kneading the dough, for 5-7 minutes I'm free.

We form cutlets:

In the formation of cutlets it is very useful, to give them such desired juiciness, put a piece of ice and a small piece of butter in the middle of each cutlet.

And so that during the cooking process, minced meat does not remain in your hands, hands must be moistened with water.

I advise you to roll the fashioned cutlet in a loose egg-lezon (or, to preserve the juices inside, it is better to roll it in flour first, and then in the egg) - when you place the cutlets in a frying pan, the egg will provide an impenetrable shell and help to keep it all the delicious juices inside the cutlet (if you want, then after the deboning in the egg, you can breaded the cutlet in ground breadcrumbs). Breading can be partial: only in one egg or only in flour. Another way is in flour and then in the egg. A full breading (or it is also called “Vienna breading”) is as follows: first in flour, then in egg, and in breadcrumbs. Sometimes double breading is done: also in flour, in an egg, in breadcrumbs, again in an egg, and then again in breadcrumbs.

Minced meat and onion cutlets with garlic should be fried immediately, without waiting until they become dry.

Cutlets must be fried in a well-heated pan, then the juice will not flow out of them, and the cutlets will turn out juicy and tasty.

The correct pan is with a thick bottom. Cast iron - perfect

• The oil is hot, the pan is clean.
• After each toasted batch, clean all sorts of food well.
• Fire is close to minimal.
• Fry on both sides. When pressed, the finished cutlets should ooze a little. On the cut - grayish. Not red, not pink.

I hope the tips come in handy!

One of the traditional dishes of Russian cuisine is cutlets. Almost every housewife knows how to cook them. At the same time, many make minced meat for beef and pork cutlets according to the classic recipe. However, if desired, you can introduce a new product that will positively affect the taste of the finished dish.

How cutlets appeared

Before you know, from minced beef and pork - juicy and fragrant, it is worth plunging into history. How did this dish appear? It is worth noting that the patties looked and prepared initially differently from what they are now. The dish first appeared in France. And no wonder. After all, this country is considered the birthplace of numerous culinary delights. Cutlets were pieces of meat, not separated from the ribs. Around them wrapped several layers of pulp like cakes. A bone should have been required. After all, it was convenient to hold on to her. Do not forget that in the old days etiquette did not provide for the use of a fork and knife when eating meat dishes.

Today, the cutlet is made from mushrooms, vegetables and fish. After some time, similar dishes appeared, such as meatballs, steaks and so on.

How much bread do you need

Why do some housewives get cutlets tasty, juicy and fragrant, while for others the dish comes out hard, dry? To make pork juicy and soft, you should adhere to a few simple tips. They will help to achieve excellent results.

Do not add a lot of bread and other components to the minced meat for beef and pork cutlets. Such additives are not used to save food, but to obtain an extraordinary structure of the finished dish.

Potatoes and bread make the patties juicy and airy. However, such components should not be more in minced meat than meat. Otherwise, not only the taste will suffer. Such cutlets may fall apart or be too dry. By the way, many professional chefs recommend using this to prepare such a dish. This will avoid stickiness.

Stuffing Products

So that the mincemeat for beef and pork cutlets is good, you should choose fresh and high-quality products. It should not be forgotten that it is difficult to make something good and healthy out of tasteless ingredients. Therefore, do not buy minced meat of dubious quality in the store. It’s best to cook it yourself.

Most often, for the production of minced meat at home, use hard parts of the carcass, where there are films and cartilage. In addition, pulp from the shoulder blades, loin, neck and brisket is perfect. If you want to combine lean beef and fatty pork, then it is worth observing the ratio of 2 to 1. The result is more juicy meatballs. If necessary, you can add a little fat. The minced meat of this component should be no more than a quarter of the volume of beef.

Before chopping the meat should be cleaned of cartilage, veins and films. Thanks to this, the mass will become pleasant in texture and more uniform.

Add the bow correctly

If you add onions, you get delicious meatballs from minced beef and pork. However, here there are some peculiarities. Do not add large pieces of onion. It should be passed through a meat grinder. In addition, proportions should be considered. For 1 kilogram of minced meat, about 200 grams of onion is required.

Secrets of delicious cutlets

If you cook yourself minced meat for beef and pork cutlets, then you should remember a few secrets of a delicious dish:

1. In the prepared meat, add a few tablespoons of water, preferably cold. You can also use a piece of ice. As a result, ready-made cutlets will be more juicy, since during the cooking process water will evaporate, not juice.
2. Butter made from cream gives airiness.
3. You should be careful with chicken eggs. This product allows not only to keep the products in shape, but also makes them more rigid. Do not lay 3 eggs per 1 kilogram of meat. Replace them better with grated potatoes.
4. Enriching the taste of cutlets can be done in a very simple way - adding zucchini, potatoes or carrots to the minced meat. These products will make the dish softer.
5. To forcemeat became “viscous”, you can beat it on the surface of the table. This manipulation will allow to saturate the product with air, which will make ready-made cutlets lush and tender.
6. Various spices added to the mincemeat for beef and pork cutlets will add flavor to the dish. The recipe from the photo, alas, is not able to convey the aroma. Cooks recommend using parsley, sweet paprika, a mixture of various peppers, nutmeg, marjoram, thyme, garlic and so on.
7. As a fat for frying, it is recommended to use ghee. If such a product is not affordable, then lard can be used. But if necessary, you can fry cutlets in vegetable oil, but odorless.
8. To get a delicious crust, it is first recommended to fry the stuffed meat on medium heat. They have to brown. It should be brought to readiness over low heat. At the end of cooking, the flame can be increased.

Knowing such secrets, you can start cooking minced meatballs. There are a lot of recipes for such a dish. This requires the preparation of different minced meat.

Classic cutlets

How to cook classic homemade minced meatballs? Pork, beef and other ingredients must be of high quality. To prepare, you need:

• 1 kg of mixed forcemeat (beef and pork).
• Bread or loaf, preferably stale and dry - 200 g.
• Raw Egg - 1 pc.
• Onions - 3 pcs.
• Water at room temperature - 1.5 cups.
• Pepper and salt.

Cooking

To begin with, it is worth preparing minced meat for beef and pork cutlets. The recipe involves the following steps step by step. First of all, put the bread in a deep bowl and fill it with water. You can also use milk for these purposes. When the bread softens, the liquid must be drained.

Onions must be peeled and minced or finely chopped. If desired, you can fry it, but only in butter. In a container with softened bread, put the minced meat and chopped onion, beat the egg. Do not forget about spices and salt. When all the ingredients are in the bowl, mix them well. That's all, mincemeat for cutlets is ready. It remains only to form the patties and fry them. After the dish is ready, you can pour a little water into the pan and steam everything for 10 minutes.

Cutlets with herbs

To cook meatballs of beef and pork with herbs, you will need:

• Mixed minced meat - 600 g.
• Onion - 1 head.
• White bread - 3 slices.
• Fresh milk - ½ tbsp.
• Egg - 1 pc.
• Parsley and dill - 1 bunch each.
• Garlic - no more than 2 cloves.
• Ground pepper, salt, breading flour.

Cooking process

To begin with, it is worth cooking the minced meat, chopping beef and pork with a meat grinder. But if you wish, you can take the finished mass in the store. The main thing is that the minced meat was fresh. Milk should be warmed up a little, and then pour them slices of bread. They should soften.

It is recommended to chop dill and parsley. The bread should be drained and then added to the container with minced meat. It is also necessary to add greens, onions, eggs, salt and spices. Mix the minced meat for the cutlets with your hands. That's all. The mass is ready. It remains only to make oval-shaped blanks, roll them in flour and fry.

Juicy minced beef and pork cutlets

To cook such cutlets, you will need:

• 1 kg of minced beef and pork.
• 100 g of hard cheese.
• 2 onions.
• 2 eggs.
• 4 slices of loaf or crackers.
• Pepper and salt.
• 100 g butter from cream.
• 1 pack of breadcrumbs.
• Flour for breading.
• 2 tbsp. spoons of dill.

Cooking steps

These cutlets are prepared with the filling. To do this, grate the cheese on a fine grater. Butter should be softened. After that, it is necessary to grind it with a fork, mix with chopped dill and cheese. From the resulting mass, you need to roll small oval balls. The filling is ready.

Now you can cook minced meat for beef and pork cutlets. It is not worth doing without eggs. Bread crackers should be cut into pieces, and then pour them with cold water. When they become soft, it is necessary to drain the liquid. Onions should be peeled and then chopped. It can be finely chopped or grated. Pork and beef should be twisted in a meat grinder. In a deep container, put the minced meat, crackers, egg, spices and salt. The components must be mixed well.

Now the minced meat is divided into portions and wrap the filling in it. Billets should be rolled in flour, dipped in a beaten egg, and then roll again in breadcrumbs. After this, you need to fry the meatballs over medium heat.

Cutlets "Hercules"

In this case, no eggs are added to the minced meat. They are replaced by oatmeal. To get juicy meatballs from beef with pork, you will need:

• 1 kg of mixed meat.
• 300 ml of milk.
• 140 g of oatmeal flakes.
• 2 onions.
• Pepper, salt.
• 100 g of flour or breadcrumbs.
• A bunch of greens.

How to cook

Beef and pork should be separated from bones, cartilage, veins and films. After this, the meat needs to be chopped. This can be done using a meat grinder. In the prepared mincemeat, pour milk, previously heated to room temperature. Onions need to be cleaned and grated or finely chopped. The resulting slurry should be transferred to a container with minced meat. Salt, greens, pepper, and oatmeal should also be added here. The last component is recommended to grind with a coffee grinder.

Stuffing for cutlets should be mixed, and then placed in the refrigerator for an hour, after closing the container with plastic wrap. After the specified time, it will be possible to form cutlets and fry them. In conclusion, it is recommended to put them out.

Rice Recipe

Minced meat for cutlets can be cooked with rice. This will require:

• 1 kg of minced meat.
• 200 g of rice, preferably round.
• 2 eggs.
• 2 onions.
• 2 cloves of garlic.
• Salt pepper.
• Flour.

How to make cutlets

First, rinse the rice in cold water. Now you need to pour it into the pan and pour boiling water. At the same time, 1 cup of rice requires 2 glasses of water. Onions and garlic should be peeled and then minced with minced meat. In the resulting mixture you need to add rice, salt, spices, and then mix well. From the mixture it is worth forming cutlets and fry them in vegetable oil.

Fast cutlets

If desired, you can cook meatballs of beef, pork and chicken. In this case, the dish is obtained with an extraordinary structure. However, most often only pork and beef are used. To quickly cook cutlets, you will need:

1. 600 g of mixed meat.
2. 4 eggs.
3. 2 raw potatoes.
4. A bunch of green onions.
5. 50 g mayonnaise.
6. 3 tbsp. tablespoons of flour.
7. Spice.

Cooking method

Chives should be finely chopped. The potatoes must be peeled and then grated. After that, you need to cook mixed minced meat. In the resulting mass should be added pepper, potatoes, salt and green onions. All ingredients must be mixed well. Then add flour and mayonnaise to the mixture. After mixing from the mass, preforms should be formed, and then fry them in oil.

In conclusion

Cooking the right stuffing for beef and pork cutlets is only half the battle. It is important to make it light, airy and tender. To do this, it is recommended to place the prepared meat in the refrigerator for about half an hour. Stir components recommended by hand. This will determine the consistency of the mixture, as well as remove all lumps. During the formation of cutlets, the stuffing often sticks to the hands, so that this does not happen, you can moisten them in cold water.

Surely, there is not a single person who would refuse a portion of juicy and tasty meatballs.

This dish is loved by both young children and adults.

And the hostesses like to cook cutlets, because this process is easy, it does not take much time, and you can serve them with any traditional side dish.

Delicious meatballs - general cooking principles

In order for meatballs to be really tasty, juicy and soft, you need to follow some simple rules:

Stuffing should be strictly home-cooked, in no case purchased. It is not so important which meat you prefer, the main thing is that you will wash, cut and twist or cut it yourself. It is better if the mince is twisted immediately before cooking the cutlets. Cutlets will come out of frozen minced meat not so juicy and tasty.

You need to buy quality meat for minced meat in proven places. The third term, meat with veins for cooking delicious meatballs does not work, set it aside for another dish. Meat cutlets should be prepared with good pork, beef, veal tenderloin or chicken fillet.

Grind meat through a large wire rack or cut into small cubes with a sharp knife. Thanks to this method of grinding, the meat fibers retain all the juices, which will make the cutlets tasty. Heavily chopped minced meat leads to dry products.

Do not forget to add bread soaked in water or milk to the minced meat. This is not necessary in order to increase the volume of minced meat, but so that during frying, meat juices do not flow out, but are stored in a patty, soaking in bread.

Add juicy and aromatic onions, garlic to the minced meat. It can either be twisted together with meat in a meat grinder, or chopped with a blender. In addition, onions can be put in minced meat not only in raw form, but also previously fried.

If you have only lean meat, do not regret a little fat.

Spices in meatballs is a special issue. It all depends on your taste, but usually just plain black pepper is enough.

Before forming the cutlets, do not be too lazy to knead the minced meat thoroughly and carefully. Beat it, think, throw it on the table. The longer and sharper you do it, the denser and juicier the cutlets will be. And they will not fall apart during frying, even if you do not put eggs in the meat, which, by the way, make cutlets not so soft and tender.

Sculpt cutlets by wetting your hands in water. So they will not stick to your hands, they will turn out to be beautiful, the same shape.

The frying pan should be clean and dry, the butter in which you will put the delicious meat patties hot.

Cutlets are fried on both sides, first to set over medium heat, then at minimum.

Do not forget to remove separated and burnt particles from the pan after each batch.

1. Delicious beef meatballs

Ingredients:

800 grams of beef tenderloin;

200 grams of crumb white loaf;

Three medium onions;

A tablespoon of butter;

A glass (200 ml) of water;

50 grams of sour cream;

A teaspoon of potato starch;

Salt, ground pepper;

Breading: crackers or flour.

Cooking method:

1. Cut the washed and dried tenderloin into small cubes. If the meat is slightly frozen, cutting it will be easier. You can also twist beef through a meat grinder, choosing a large grill.

2. Peel the onion and cut into small cubes, put in a pan with preheated butter, fry until softened.

3. Pour water into a bowl, crumble bread in it, squeeze.

4. Mix the twisted minced meat with the fried onion, pressed bread.

5. Add salt, starch, pepper, salt and 100 ml of water.

6. Thoroughly mix the minced meat so that all the ingredients are evenly distributed and the mass is homogeneous.

7. Form the cutlets of the desired shape with wet hands.

8. Roll in breadcrumbs, flour, or breadcrumbs.

9. Put the patties in a frying pan in a hot oil, fry first on one side over high heat until golden brown. After turning the patty over, turn down the heat, bring to readiness.

2. Delicious homemade meat patties

Ingredients:

300 grams of beef;

300 grams of pork;

120 grams of white bread;

Half a glass of milk;

30 ml of vegetable oil;

Salt pepper;

Breadcrumbs.

Cooking method:

1. Wash beef and pork thoroughly, cut into pieces convenient for chopping in a meat grinder, twist.

2. Stuff the minced meat with bread soaked in milk and finely chopped onions.

3. Pour salt and pepper to taste, add other spices if desired.

4. Form small rounded cutlets, roll them in breadcrumbs.

5. Fry in hot oil until cooked.

3. Delicious Moscow style meat patties with vegetables

Ingredients:

A pound of fatty pork;

300 grams of beef fillet;

Two eggs;

Carrot;

Three slices of white bread;

Salt pepper;

Water or milk.

Cooking method:

1. First passer until soft and appetizing golden hue peeled and chopped vegetables: carrots and onions.

2. Rinse the meat. Cut the beef into small pieces, and twist the fat pork in a meat grinder.

3. Mix both types of minced meat, add the crumb of bread soaked in water, salt, pepper, eggs, frying. Mix well.

4. Form even cutlets.

5. Put them on a greased baking sheet, put in an oven preheated to 180 degrees.

6. Bake for 30 minutes, not forgetting to glance and, if necessary, turn the patties from side to side.

4. Delicious meat pork cutlets with rice in tomato

Ingredients:

A pound of pork;

A slice of white bread;

Two onions;

A tablespoon of tomato sauce;

Half a glass of rice;

25-30 grams of butter;

Rusks for breading;

Salt, spices;

Oil for frying.

Cooking method:

1. Pass the meat through a meat grinder twice. The first time, cut into large pieces, the second time - adding a slice of bread and peeled onions.

2. Rinse and boil the rice until half cooked in slightly salted water.

3. Put rice grits, tomato sauce, salt and spices to taste.

4. Thoroughly mix the mass, mold the cutlets.

5. Melt the butter in a frying pan, put the formed patties into it, trying to keep them apart from each other and not touching.

6. Fry first on one side until golden brown, then turn over and fry on the other.

7. Ready cutlets, before serving, lay out for a couple of minutes on a paper towel.

5. Delicious veal cutlets with mushrooms

Ingredients:

700 grams of veal tenderloin;

200 grams of fresh mushrooms;

Five eggs

100 ml of water;

150 grams of sweet cream butter;

Salt, pepper, flour.

Cooking method:

1. Rinse the meat and cut into small cubes, mix the minced meat with salt and pepper. Form cutlets, roll them in flour.

2. Rinse the mushrooms, cut into small slices, fry 50 grams of oil until the liquid and light blush evaporate.

3. In a small bowl, beat the eggs with salt and water. Bake five omelet pancakes in a dry non-stick pan.

4. In another pan, heat the oil, lay out the patties, fry on one side and the other.

5. Put fried mushrooms on top of cutlets.

6. Wrap each cutlet in an egg pancake.

7. Serve by pouring the broth left after frying the cutlets.

6. Delicious country style meat patties

Ingredients:

A pound of freshly prepared minced beef and pork;

A pound of potatoes;

Large onion;

Breadcrumbs;

Salt, spices.

Cooking method:

1. Peel and grate the potatoes on a shallow grater.

2. Mix freshly prepared minced meat from different types of meat with potatoes and chopped onions.

3. Add salt, egg, and spices to the mass. Knead the minced meat thoroughly.

4. Blind the thick, oblong cutlets, fry them in hot oil from two sides to a blush.

5. Transfer meat patties to a greased baking sheet, bring to readiness in an oven preheated to 160 degrees for 15 minutes

7. Delicious meatballs baked with mayonnaise

Ingredients:

450 grams of beef;

Three onions;

One potato;

150 grams of mayonnaise;

Salt pepper;

Three tablespoons of oil.

Cooking method:

1. Rinse the meat well, if necessary - remove all the veins and the film, cut into large cubes.

2. Peel the potatoes and one onion and chop.

3. Take out the meat grinder, put a large grill, twist all the prepared ingredients.

4. Season the minced meat with salt, pepper and mix thoroughly.

5. Remove the two remaining bulbs from the husk, cut into thin rings. Fry them in hot oil until a light golden hue.

6. Form meat patties from the minced meat, put them on a baking sheet, previously greased with oil or grease.

7. Gently spread the fried onions on top, cover with mayonnaise.

8. Place the baking tray with cutlets in the oven for 15 minutes, setting the temperature at 180 degrees.

Do not use a shallow wire rack to twist the meat. The opinion that cutlets from finely ground minced meat are more tender is wrong.

For even greater juiciness, you can add butter to the minced meat, lard, sour cream, and low-fat mayonnaise are twisted.

Thanks to breading, delicious meatballs will find a crispy, appetizing crust. It is better to bread products two to three times: soak, let it rest, dip in breading again.

If, despite the observance of the recipe, you get a dry cutlet, do not worry. Put the meatballs in a pan or stewpan, pour half a glass of a mixture of water and sour cream and simmer them over low heat for 10 minutes.

It is best to fry cutlets on a mixture of oils: sweet cream and sunflower. So the cutlets will not splatter, and the crust will turn out beautiful and uniform.

When brewing cutlets, keep in mind that you can add your favorite spices to flour or crackers, which will give the dish not only an additional flavor, but also a beautiful color. This may be paprika, coriander, dried herbs, granulated garlic and other spices.

All these recipes are universal, that is, on their basis, you can prepare your dish from your favorite meat, whether it is chicken, rabbit, pheasant. To add juiciness, do not forget to add a little lard, but if you do not like this kind of meat, put butter.

Cutlets are combined with any side dishes, so you can quickly cook pasta or cereals, or more complex side dishes: mashed potatoes, stewed vegetables and many others.

In cooking, one of the universal products is minced meat. It can be used for a variety of dishes and side dishes - soup, potatoes, pasta, rice or homemade meatballs. The latter turn out to be especially tasty and radically different from the purchased ones. Want to try? Then the recommendations and recipes below are at your disposal.

Stuffing for cutlets

The condition for creating delicious cutlets is the proper preparation of minced meat. It can be any - pork, chicken, turkey, beef, fish or mixed from several species at once. Other ingredients are added, such as mushrooms, vegetables, cheese, spices or herbs. In stores, minced meat is sold in its natural fresh form. There are no additives in it. For this reason, instructions are needed on how to cook minced meat for cutlets:

1. Twist the meat with a meat grinder. Add some water.
2. Chop the onion with a meat grinder, after cutting it into 4 parts. You can lightly fry.
3. Combine the crushed products, add the loaf or bread soaked in milk.
4. Beat 2 eggs, add salt and pepper, mix.

How to make minced meatballs

Before you cook minced meatballs, you need to defrost it. This is best done at room temperature. Next, the minced meat is mixed with prescription products, cutlets are formed and cooked - fry in a pan or in a slow cooker. Can be steamed or baked in the oven. Each case uses its own instruction on how to cook minced meatballs. It is important to thoroughly warm the pan and oven, observe the time of frying each side and a few more nuances.

How to fry in a pan

If you have already been able to cook the patties, then it only remains to fry them correctly. To do this, you need a frying pan and vegetable oil, which must be distributed over its entire surface. Further, you can use the instructions on how to fry minced meat patties:

1. Pour vegetable oil into a frying pan, distribute it over the entire surface, calcine, then reduce the heat to medium.
2. Next lay out the patties, fry each side until a tender golden crust is obtained, i.e. about 10 minutes
3. Then add quite a bit of water, simmer under the lid for another 5-10 minutes. until ready.

In the oven

To prepare juicy minced meat patties in the oven, it is important to observe one important criterion - the baking time. On average, it is 30-40 minutes. at 180 degrees. The baking sheet must first be greased with oil. You can also use foil or parchment. After that, cutlets are laid on it. No need to turn them over in the process. As a result of baking, the cutlets are non-greasy, so they can even be made for dietary nutrition.

In a slow cooker

The multicooker is good because in it cutlets can be not only fried, but also steamed, which makes them much more useful. Pour some water into the main bowl of the appliance. The cutlets themselves are laid out in a special multi-cooking container for steam treatment. Next, a special mode is activated. It is called “steaming” or “double boiler”. The timer must be set for 20-30 minutes. Half must turn the product. How to fry cutlets in a slow cooker? You can cook them in the "Stew", "Steaming", "Frying", "Multipovar".

Minced meatballs - recipe with photo

You can cook cutlets according to many recipes. Simple and fast, with or without bread, with flour or semolina, schnitzels, home-made, with cabbage, Donbass or fire - this is only part of all the options. Whatever recipe for delicious minced meat patties you choose, you should follow the instructions to make the dish really juicy and appetizing. You can buy the meat ingredient both in the store and cook it at home from a whole piece using a meat grinder.

Chicken

One of the popular types of meat is chicken. Compared to the rest, it has a mild, delicate taste. In addition, the meat of this bird is considered a dietary product, so chicken cutlets can be prepared for the daily menu of losing weight. Baby food is also not without such a dish. Any child with pleasure eats a chicken cutlet or even two. Try it and you! The recipe with the photo will help you in the matter of how to cook minced meatballs.

Ingredients:

• egg - 1 pc.;
• chicken breast - 200 g;
• pepper, salt - to your taste;
• garlic - 1 clove;
• onion - 1 pc.;
• wheat bread - 50 g.

Cooking method:

1. Rinse the breast, dry, separate the fillet from the bone and grind in a meat grinder.
2. Soak the bread in boiled water, squeeze out after a couple of minutes, mix with chicken.
3. Next, add chopped garlic, chopped onion, beat in an egg.
4. Season with pepper, salt and mix.
5. Blind not too voluminous cakes, lay them on a baking sheet covered with foil.
6. Send to the oven for half an hour. The optimum temperature is 180 degrees.

Beef

Using the recipe for ground beef cutlets, you can easily cook another version of a delicious lunch or dinner. The cooking technology is extremely simple. The main thing is to choose not too dry and not very fatty meat. Further, the usual scheme is to drive in an egg, add onion, soaked bread and spices to taste. It only remains to fry the patties and serve with a side dish and potatoes or other vegetables.

Ingredients:

• milk - 1 tbsp .;
• beef - 800 g;
• onion - 2 pcs.;
• ground black pepper, salt - 1 tsp;
• egg - 1 pc.;
• vegetable oil - 4 tbsp.

Cooking method:

1. Cut meat with onions and process together in a meat grinder.
2. Next, beat in an egg, season with salt and pepper, mix.
3. Soak the baton in milk, then give and add to the meat mass. Knead the stuffing thoroughly, you can even drop the product on the table a couple of times or right in the bowl.
4. Next, with wet hands, mold the balls, crush them a little and send to a frying pan heated with oil.
5. Fry each side until golden brown.

From turkey

Equally useful are meatballs from turkey minced meat. They are also low-calorie, therefore, also suitable as a dish for the diet menu. Turkey contains a minimum of fat, which is why it is an easy food for the stomach. Even doctors recommend eating such meat at least once a month, especially since cutlets from it are distinguished by a special tenderness and aroma. Be sure to try, and step-by-step instructions with photos will help you prepare them.

Ingredients:

• flour - 0.5 tbsp .;
• salt - to your taste;
• milk - 200 ml;
• turkey mince - 900 g;
• sour cream - 1 tbsp;
• adjika - 2 tbsp .;
• pea flakes - 1.5 tbsp .;
• onion - 1 pc.;
• egg - 2 pcs.;
• white bread - 200 g;
• pepper, salt - to your taste.

Cooking method:

1. Add adjika, sour cream and chopped onion to the minced turkey, mix.
2. Leave the bread for a couple of minutes soak in milk, then squeeze and also send to the meat.
3. Knead the minced meat. Place eggs, pea flakes and flour in 3 different bowls.
4. With wet hands, take minced meat, sculpt small balls. Roll first in flour, then eggs and cereal.
5. Then fry in hot oil on each side for 7-10 minutes.

In the oven

Oven baking is always healthier than frying in vegetable oil. Every hostess knows this. In addition, when baking, you do not need to stand and watch the cutlets. They are simply sent to the oven for a specific time. Then it remains only to wait. The result is a delicious, aromatic dish, such as ground beef patties in the oven.

Ingredients:

• bread - 2 slices;
• beef - 300 g;
• onion - 1 pc.;
• spices, salt - to your taste;
• milk - 100 ml;
• butter - a small piece;
• egg - 1 pc.

Cooking method:

1. Twist onions with beef using a meat grinder.
2. Grind slices of bread, soak with milk, then give and add to the minced meat.
3. Beat the egg, season to taste with salt and pepper. Mash the minced meat with your hands.
4. Form small cakes, place them on an oiled baking sheet. You can pour a little sour cream.
5. Soak in the oven at 180 degrees for half an hour.

Minced meat

Very juicy and delicious cutlets of mixed minced meat are often prepared from beef in combination with pork. Almost any garnish will suit them, whether it is a simple potato, pasta, rice or buckwheat. You can stick more cutlets, and some of them freeze for later. This is convenient, because by the next dinner it remains only to get the workpieces and fry them.

Ingredients:

• beef and pork - 0.5 kg each;
• mayonnaise or sour cream - 2 tbsp .;
• onion - 1 pc.;
• milk - 100 ml;
• loaf or white bread - 150 g;
• vegetable oil - a little for frying;
• garlic - 2 cloves;
• breadcrumbs - 150 g;
• pepper, salt - 1 pinch each.

Cooking method:

1. Pour the pulp of bread with milk, hold for 15 minutes, then squeeze.
2. Cut beef and pork into small pieces, together with peeled onions and garlic, pass through a meat grinder.
3. Add bread, sour cream, salt, season with pepper, mix.
4. Blind oblong cutlets, roll each in breadcrumbs.
5. Fry both sides of the workpieces in a hot frying pan with oil.

Schnitzel

A feature of schnitzel is that the layer of meat in it is thinner than in conventional cutlets. Still the workpiece must be rolled in flour or breadcrumbs. For frying, a large amount of oil is used - the schnitzel must be completely immersed in it. This is a feature of the preparation of such cutlets. Often cooked schnitzel from minced pork. It turns out to be very satisfying and even slightly greasy.

Ingredients:

• pepper, salt - to your taste;
• pork - 1 kg;
• cream - 2 tbsp;
• onion - 1 pc.;
• ground coriander and bay leaf - to taste;
• breadcrumbs - 1 tbsp .;
• egg - 2 pcs.

Cooking method:

1. Washed and dried meat cut into slices. Repeat with onion. Pass both products through a meat grinder.
2. Pour in chilled cream, pepper, add salt and egg. Knead the minced meat thoroughly, beat off a couple of times on the table.
3. Form thin layers, roll in breadcrumbs, leave for 5 minutes.
4. Then immerse in hot oil in a frying pan, fry for 5 minutes. on each side.

Homemade

The classic recipe is homemade cutlets. Almost every adult recalls this dish with warmth. Only mothers and grandmothers were able to cook such homemade meatballs. If you do not repeat their recipe, then at least get closer to it is quite possible. The peculiarity of the dish is that two types of meat are taken - pork and beef. Their combination makes cutlets tender and juicy at the same time.

Ingredients:

• onion - 2 pcs.;
• egg - 1 pc.;
• pork, beef - 0.5 kg each;
• bread - 200 g;
• milk - 1 tbsp .;
• breadcrumbs - 1 tbsp.

Cooking method:

1. Remove all the bones from the meat, rinse, cut into slices, grind using a meat grinder. Repeat with onion, mix both products.
2. Leave the bread to soak in milk for a couple of minutes, then give and send to the minced meat. Drive an egg there, mix everything.
3. Wash your hands, but do not wipe them, and wet with small dumplings as wet as possible, then each one should be thoroughly tumbled in breadcrumbs.
4. Warm the oil in a frying pan, fry on it blanks on each side for 5-7 minutes.

Cod fish

Those who are already fed up with meat dishes will definitely like the way how to cook minced fish cutlets. They literally melt in your mouth, and even are dietary. Fish will suit different varieties. The main thing is that it should not be too dry. The best option is cod, chum, pike, pollock, salmon or sockeye salmon. These low-fat varieties of fish will not let fried meatballs fall apart.

Ingredients:

• egg - 4 pcs.;
• onion - 4 pcs.;
• vegetable oil - 50 ml;
• milk - 100 ml;
• pike fillet - 1 kg;
• loaf - 200 g;
• carrots - 1 pc.;
• pepper, salt - to your taste.

Cooking method:

1. Separate the bones from the pulp of the fish as much as possible, rinse it, cut it, and then grind it into minced meat using a blender or a meat grinder.
2. Add the egg soaked in milk bread.
3. Pass the onions with carrots in oil until golden brown, then mix with minced meat. Season with pepper and salt.
4. Roll the balls with raw hands, flatten them, fry each in oil until golden brown on both sides.

With semolina

In addition to standard options for how to cook minced meatballs, there is another, more original one. It uses semolina. This is convenient when the flour is suddenly over or the breadcrumbs were not at hand. Croup is added to the patties themselves or rolled in it. In any case, the products are unusually tasty and tender. In the preparation you will be helped by detailed instructions on how to make cutlets with semolina.

Ingredients:

• fresh greens - 1 bunch;
• minced meat - 0.5 kg;
• sunflower oil - a little for frying;
• mayonnaise 2 tbsp .;
• egg - 1 pc.;
• onions - 1 pc.;
• salt, pepper - 1 pinch;
• semolina - 3 tablespoons

Cooking method:

1. Peel the onion, finely chop.
2. In a deep bowl, mix the meat with the egg and chopped herbs. Add mayonnaise, salt, pepper. Mix everything and beat the minced meat on the table.
3. Leave the product to stand so that the cereal has time to swell.
4. While in a pan, heat the oil. Then fry all the blanks on it, spending about 10 minutes on each side.

Delicious minced meatballs - cooking secrets

There are several basic recommendations on how to cook meatballs from homemade minced meat. If you do not pass the onion through a meat grinder, then it must be very finely chopped. Otherwise, cutlets may fall apart. When using lean meat and chicken, add a little butter. So cutlets will better keep their shape and will not become too dry. In addition to these basic tips, there are other secrets:

1. It is better to use bread for cooking not the freshest, but slightly stale, so that the cutlets do not turn out lush and not too sticky.
2. The taste of the dish can be changed by adding different spices - hops-suneli, coriander, mustard, cinnamon, etc. The same thing happens if you use additional ingredients, such as beets, potatoes, carrots, pumpkin, herbs, zucchini or cabbage.

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