Lush, flowing juice hot cutlets  - the invincible weapon of a wise hostess: how not to love a skilled worker who knows how to cook so that you swallow her tongue ?! You can easily get flattering praises and compliments, knowing how to cook juicy meatballs beef and pork. Also fried the delicacy is convenient for its versatility: I put it in the refrigerator - here is a ready snack for households, wrapped it with a bun in a bag - lunch for a schoolboy, added to the side dish in a container - soldering to my husband for work. So, after standing an hour at the stove, you can easily unload yourself a whole day: cooking issue  temporarily disappear.

We buy products

There is probably no country in the world that does not know taste of cutlets  or their close counterpart, so looking for the historical roots of this dish is useless. Let's talk better about the componentsthat we will need very soon.

Beef and pork

It is best to buy good meat and roll it at home in a meat grinder - so you will be sure of the quality of the product. The taste of cutlets  always richer if you use meat of different varieties: beef, pork, turkey, lamb, chicken. Today we will not chase exotic take regular ground beef, but feel free to experiment in the future; it’s difficult to spoil such a dish with meat. If you decide to buy minced meat in the store, consider a few simple nuances:

• Make a purchase  at a specialized outlet, from a reliable supplier.
• Presence on the chilled-label tray indicating expiration dates, certainly.
• Minced meat consistency  from beef and pork homogeneous, without veins and cartilage.
• Look at the juice flowing from the meat: if it is dark and thick, go to another store. Fresh product juice  bright, transparent. And of course, no one has canceled the proven grandfather's method of determining freshness - just smell the offered products and everything will become clear.

Bow

Be sure to add onions to the minced meat. But no need to tightly stuff the patties with onions, they will begin to crawl right in the pan. To improve the taste, one medium-sized head is finely chopped or chopped through a meat grinder. If you want to experiment, you can pre-fry the onions, and then add it to the mincemeat - new taste faces will pleasantly surprise you.

Garlic

Incompatibility Opinions onions with garlic  very controversial. In any case, in beef and pork cutlets they get along well, complementing each other and spicing up the dish. Therefore, prepare 1-2 cloves of garlic for the minced meat.

Egg

Many mistresses mistakenly believe that eggs  They “hold together” the liquid mincemeat, and then they are bitterly disappointed. Excess protein  turn lush cutlets into flat pancakes, similar to the sole of the shoes in callousness. If you had to cook the mincemeat too watery, will be more effective to add  grated potato.

Bread

Contrary to popular belief bread crusts are added to cutlets  not at all out of economy. The secret is simple: the juice flowing from the meat during frying is absorbed into the bread without going outside - the cutlet is fried with a crust, preserving the internal juiciness. Plus saved texture density of beef and porkvolume meat treats. An important rule is that we take dried bread, unpleasant stickiness will appear from fresh bread. Preliminary bread should be soaked  in milk or water.

Flour

Wheat or rye flour required as a breading. It takes less oil than special crackers, which allows you to cook juicy cutlets of pork and beef with less calories.

Salt and favorite spices

Universal seasoning for juicy cutlets - pepper mixture. But you can add spices and salt to your taste.

Exists many recipes  tasty cutlets, differing in the number of ingredients and the method of preparation. We chose the simplest classic versionchecked by more than one generation of housewives.

Cooking secrets

To make the cutlets juicy, important  properly fry them. The real hostess knows many cooking tricks  cutlets, remember the main ones:

• We form cutlets  wet hands, while repelling them, throwing several times from one palm to another. Now they definitely not burntquickly covered with a dense crust.
• The larger the cutlets, the juicier they are.
• The first minute we fry on a large fire, and when the crust has seized, we reduce it. So the juice will stick better inside.
• No need to fold the cutlets in a pan tightly, because they all will give juice and soon they will not be fried, but stewed.
• The juiciness of cutlets is adversely affected by the milk added to the minced meat: during heat treatment proteins of meat and milk interactpicking up moisture. For this reason, it is preferable to soak the bread in water and not to squeeze it much.
• For greater juiciness, roll a piece of bacon with pork and beef, just do not overdo it: excess fat, on the contrary, will “dry” the meatballs.

Toasting pork and beef cutletsDo not try to break speed records, let the meat be a little sweaty. To do this, first well fry one side to the crust, then turn over  cutlets, cover, withstand  a few minutes over low heat. Flip over  cutlets several times, so they turn out more juicy.

In the first week of her family life, she decided that she should ... No, she simply had to learn how to fry delicious meatballs, so I bought a kilogram of pork and beef, found a suitable recipe on the Internet and took an old meat grinder from the bowels of the kitchen cabinet. Of course, I inserted the meat-and-knife knife on the wrong side, therefore, it was very difficult for me to twist meat for cutlets. At the exit, I got something chewed-torn, not much resembling a tender cutlet base. From the list of ingredients found on the web, I resolutely crossed out potatoes, bread and milk. I perfectly remembered how my mother and grandmother mixed these products with ground meat during the preparation of meatballs. And she sacredly believed that this was due to forced economies in the harsh 90s. In general, I decided to sculpt cutlets exclusively from minced meat and eggs. I took a lot of the latter, pieces of 5. And too thick mass thickened with flour. As a result, my meatballs turned out to be more like a throwing weapon than a delicious juicy dish that all husbands in the world love. We ate a culinary “refinement” with a mountain of ketchup, diligently pretending that it turned out delicious. And then they suffered from heartburn. And the next day, I sat with my head strewn with ashes in my mother’s kitchen, sipping tea and listening to a proven recipe for delicious homemade cutlets.

Juicy minced meat patties (pork + beef)

The most classic. Want to make a delicious dinner? Write down the cooking procedure!

What ingredients will be needed:

How to cook minced pork and beef cutlets (photo recipe):

Cut the bread into arbitrary slices and fill with milk. To make the cutlets more tender, you can cut the hump. The breadbread should completely absorb the liquid, so periodically mix the mass.
In the meantime, do not waste time, but take care of the other ingredients of the patties. For example, potatoes. Clean it and wash it. Rub on a medium grater. The photo shows how the potato chips began to darken. This is starch. So that he does not spoil the color of the patties, it must be washed. Put it in a sieve and rinse thoroughly under cold running water. Then wring it out carefully.
Peel and grate the onion too. But only on a fine grater. Or beat with a mashed blender.
Turn pork and beef into minced meat so that the cutlets are more tender, use a fine mesh. Finely chop the greens. Pass the garlic through the press. Add to the minced meat. Put sour cream and grated potatoes there. Pour salt and ground pepper into the base for the cutlets.
At this point, the bread should completely absorb the liquid. Mash it with your hands so that there are no lumps. Pour to the rest of the products.
Stir the minced meat thoroughly. So that the cutlets do not fall apart when frying, the mass needs to be beaten off a bit. In other words, remove all air. Just toss it on the bottom of the bowl with a little force. The base for cutlets will become more viscous and elastic.
Blind the cutlets according to your idea of \u200b\u200btheir correct size. Bread in flour and breadcrumbs.
Heat vegetable fat well. Put a portion of cutlets. Fry over low heat until golden.		Gently flip. Cook the meatballs for a few more minutes until the minced meat is lightly browned and on the other hand. To absorb excess fat, which increases calorie content and reduces the usefulness of a dish, shift the finished dish not on a plate, but on a stack of paper napkins.		And then send the pork and beef cutlets to a baking sheet lined with baking paper. I advise you to immediately cover it with foil so that the first portion of cutlets does not cool down until the last is cooked. When the pan is full, put it in the preheated oven for 10-15 minutes, so that the dish comes to "condition". If you do not want to bother with the oven, put out the meatballs in a pan or in a pan, adding a little clean water or meat (vegetable) broth.		Ready cutlets will turn out chubby, soft and fragrant. Serve them warm with your favorite side dish or other.

Cutlets under a "coat" of tomatoes and cheese

Some housewives consider minced meat patties boring, mundane, uninteresting ... Unless, of course, you add to the list of products ... But you can add a lot of things, believe me! And fragrant forest or store mushrooms. And colorful vegetables. And semolina, giving softness and tenderness. Yes, even ordinary spices can make beef and pork cutlets unusual. But the highlight of this recipe will be fleshy tomatoes and melting cheese in the oven. Sounds tempting? Then write down what you need.

Essential Ingredients:

How to deliciously cook pork and beef cutlets under a fur coat (recipe with photo):

Loaf or loaf (both fresh and yesterday's) will break or cut into small pieces. If desired, remove the crust. I was too lazy, but it practically did not affect the taste of cutlets. Pour in warm milk. Wait for the crumb to absorb liquid. This usually takes no more than 20 minutes.
Peel and finely chop the onion. Or twist through a meat grinder / grate / beat with a blender.
Stuffing minced meat, onions, crumbs soaked in milk, ground spices, salt and garlic passed through a press, put in one bowl.
Shuffle. The mass should become soft, supple and uniform. If the meat turned out to be a little dry, and breaks up when sculpting the cutlets, you can beat 1 small egg. But without the need, this is not necessary, because protein can make the meal tougher.
Make cutlets of traditional shape and size. Place on a greased baking sheet.
Now a "fur coat". Wash the tomatoes and cut in moderately thick circles.
Grate cheese on a large or medium grater.
Put a tomato slice on top.
And sprinkle with cheese "chips." Bake cutlets at 200 degrees, until the minced meat (because it contains not only beef, but also pork, which cannot be eaten raw) is completely cooked. This usually takes 40-50 minutes. But do not go far, control the process, because the ovens are different for everyone.
Serve the cutlets hot. Garnish and salad - at your discretion.

Hello dear readers. Today I offer a recipe for delicious cutlets of minced pork and beef. I’ve been cooking this recipe for many years, cutlets always turn out soft, tasty, and both children and adults like them. Suitable for porridge, pasta, potatoes. Children adore mashed potatoes with buckwheat or mashed potatoes, but more often they just eat with ketchup, that's all. Prepared from simple ingredients. My grandmother was cooking this recipe. The cutlets that my grandmother cooked loved everything. The full pan instantly turned out to be empty, the family was large, so my grandmother was preparing a large pan of cutlets.

If you do not cook well, you have some additions, share in the comments below how you cook cutlets for your family.

A recipe for delicious beef and pork minced meatballs with step by step photos

I got a pan of cutlets, the number I did not count.

Ingredients:

• 500 grams of pork
• 500 grams of beef
• 2 pcs. medium sized potatoes
• 1 large onion
• 2 cloves of garlic
• 1-2 eggs
• 3-4 slices of loaf
• Salt and pepper to taste

How to cook cutlets:

I bought pork at the market, ground beef in my freezer, I thawed it. I cut the pork into slices and passed it through a meat grinder. My pork is not fat. Additionally, I do not add fat.

You can buy ready-made minced pork, and ready-made minced beef. Now it is sold in the market or in the store. But I prefer minced meat.

I peeled and washed the potatoes; I have medium-sized potatoes. I pass it through a meat grinder. Potatoes will make pork and beef cutlets softer.

The onion peeled and cut, also, I pass through a meat grinder. Skip the garlic through a meat grinder, but you can without it.

In the cutlets I add a loaf, you can replace semolina. Add dry semolina, mix the minced meat, leave for 10 minutes, the semolina will absorb excess liquid.

But I passed through a meat grinder three slices of white bread, not fresh, you can crackers. I add salt and black pepper, drive 1 egg.

Now you need to wash your hands well, or put on cellophane disposable gloves. Mix the minced meat with my hands well. A homogeneous mass should be obtained.

I form cutlets of oblong shape. I cover the cutting board with cling film and lay out the patties. So then it’s convenient for me to take and fry.

You can make cutlets round or oblong, as you are used to. I try to make one size.

I put the pan on the stove, turn on the gas, pour the vegetable oil. I warm the pan. I spread the patties, and fry on one side.

Then I turn it over and fry it on the other side. On each side, fry for 2 minutes. I do not fry under the lid, as I will still stew cutlets.

I put the fried cutlets in a cauldron, I added bay leaf, peppercorns, chopped onions to the bottom. Optionally, add a couple of cloves of garlic.

I pour water so that the cutlets are half covered with water and set to stew. Carcass over medium heat. See when ready.

These are my juicy, soft cutlets made from minced pork and beef. Both children and adults like them.

Suitable for porridge, potatoes, pasta, you can eat with vegetables, or vegetable salads, or as a separate dish. For example, our children love hot, fresh cutlets to eat just like that, without side dishes.

Enjoy your meal! Cook with pleasure!

Each hostess has on a note its own unique recipe for meatballs. She considers her cutlets to be the best! This is undoubtedly true. But perhaps we will be able to bring to your delicious recipes for the preparation of cutlets from minced beef and pork our interesting ideas, which will later become yours.

Classic ground beef and pork recipe

Components:

1 kg minced beef and pork
  2 onions
  1 egg
  3 cloves of garlic
  2 slices of loaf
  100 g milk
  Salt, spices
  Vegetable oil

Cooking:

Pour the seasonings, pepper, salt and semolina into the ground meat first. Grind onion until pulp, also add to the meat mass. Beat the egg. Grate the garlic with a fine grater and combine with minced meat.

Soak slices of loaf in milk, you can use stale bread. Squeeze out the excess milk and add to the pork-beef mixture. Knead the minced meat well and send to the cold for half an hour. Semka during this time will swell, and all the components of future cutlets will be saturated with the aroma of onions, garlic and spices.

Next, we form round cutlets, fry them in a very hot pan with sunflower oil. Do not cover the pan with a lid. Minced meat cutlets, which have beef, must be turned once so that the fried crust does not release juice from the dish.

Tip:  to get juicy and tasty meatballs, minced meat should be as uniform as possible. Therefore, it is worth kneading for 10-15 minutes. It is also recommended that the forcemeat be thrown several times so that it hits the bottom of the kneading pan.

How to cook minced meat patties with potatoes

Products:

Minced meat (pork and beef) - 500 g
  Milk - 150 ml
  Long loaf - 2 slices
  Onion - 2 pcs.
  Garlic - 2 cloves
  Potato - 2 tubers
Mustard - 2 tsp.
  Breadcrumbs
  Spice

Cooking:

Soak the bread in milk, give time to soak. Peel all the vegetables, pass the garlic, onions, potatoes through the meat grinder, add the loaf here, without squeezing it very much.

We introduce mustard into the mixture, salt, pepper to taste, sprinkle with seasonings of your choice. Stuffing the mince must be very careful. Then we put it in a food bag and in it we beat it on the table to get a delicate texture.

Pour breading into the dish, dip the hands in water and mold small cutlets. Breading the cake mix in breadcrumbs, fry in hot oil.

Since pork and beef are cooked longer than, for example, chicken, after frying it is necessary to move the cutlets into a pan, add a little water, slightly salt it and simmer for about 10-15 minutes after boiling.

Serve a delicious dish with vegetables and tomato sauce.

The recipe for delicious meatballs of beef and pork with egg

You will need:

Minced pork and beef - 500 g
  Eggs - 4 pcs.
  Potato - 2 tubers
  Mayonnaise - 2 tbsp. l
  Wheat loaf - 2 pieces
  Garlic - 2 cloves
  Ground black pepper, salt to taste
  Dried greens - 1 tsp.
  Hard cheese - 50 g

How to cook:

In the minced meat, beat 2 eggs first. Put the remaining eggs to cook.

Scroll in a meat grinder a loaf soaked previously in a small amount of water, garlic, potato tubers. Add all these ingredients to the minced meat. Add salt and pepper to taste.

For juicy cutlets, add mayonnaise. Stir very diligently.

When the eggs are cooked, cool, cut them as small as possible, add dried herbs. If you have fresh greens, then it can be finely chopped and added instead of dried. Grate the cheese and also lay it on the egg.

We proceed to the formation of cutlets. Put a little stuffing on the palm, flatten it, put the egg filling inside and blind the cutlet.

Tip:  if you do not want to eat too fatty foods, then cutlets can be cooked differently. Do not pour oil into the pan, but fry a little "dry." When the patties begin to brown, add water, add salt, sprinkle with pepper and cover with a lid. Steam until tender. So, you will get cutlets similar to steamed.

You can eat cutlets with any side dish, starting from cereals, and ending with vegetables, whether raw or stewed tubers.

Homemade meatballs in the oven with gravy

Ingredients:

Minced pork and beef - 1 kg
  Onion - 3 pcs.
  Eggs - 2 pcs.
  Garlic - 3 cloves
  Mustard - 25 g
  Carrots - 3 pcs. (not large)
  Fresh tomatoes - 2 pcs.
  Mayonnaise - 50 g
Tomato paste - 30 g
  Flour - 50 g
  Spices, salt

Cooking:

Minced meat should be salt, add pepper, beat eggs and knead, gently beating, to get a homogeneous mass at the exit. Form cutlets, fry them lightly in a pan. It is not worth it to readiness to bring the dish.

To prepare delicious watering, you must mix mustard, mayonnaise, tomato paste and garlic crushed in a garlic press in a bowl. Mix well to combine all the tastes of the products.

Now peel the carrots and onions. Cut the vegetables in half rings. Chop the slices of tomatoes.

Take the mold, grease it with oil or any other fat-containing product, and lay out the ingredients alternately. At the bottom there should be onions, then carrots and tomatoes at the top. It will be a kind of vegetable pillow. Next, put the patties on top of it and pour the gravy previously made on top.

Preheat the oven and place the pan in the oven for 30 minutes. The temperature should be 190 degrees.

Cutlets will be ideally combined with pasta, for example, noodles or spaghetti. And if small balls are formed from minced meat, then we get

How to make juicy meatballs of beef and pork

Components:

Pork meat - 300 g
  Beef Meat - 300 g
  Lard - 100 g
  Oatmeal - 100 g
  Chicken Egg - 1 pc.
  Onion - 1 pc.
  Garlic - 1 clove
  Greens (parsley, dill) - 50 g
  Milk - 100 g
  Salt, pepper mixture

Step by step:

First you need to cook oatmeal so that it has time to brew. To do this, pour milk into a bowl, add an egg, beat and pour oatmeal. Mix well. The mixture should be at least half an hour. This time will be enough to cook the minced meat.

We take up the meat. If necessary, remove the veins, small bones. Pass through a meat grinder.
  Peel all the vegetables that are in the recipe, scroll in a meat grinder after meat.

Cut the greens as finely as possible, add it to the minced meat. Combine with infused cereal, salt, add pepper. If you wish, you can add other seasonings to your taste.

Mix all the ingredients well, form a little oblong cutlets. Do not make them too thick, only 2-3 centimeters will be enough. This will allow the patties to fry well. Fry the patties in sunflower oil, add a little water, simmer for about 15 minutes.

You need to decorate the finished dish with herbs and supplement with vegetables.

Steamed beef and pork cutlets in a slow cooker

Products:

Mixed minced pork and beef - half a kilogram
  Onion - 1 pc.
  Egg - 1 pc.
  Yogurt - 1 tbsp. l
  Garlic - 2 prongs
  Salt, Pepper, Seasoning
  Dill

Cooking:

Peel the onions and garlic, pass through a meat grinder, in addition, you can use the food processor or rub on a grater. Transfer to meat. Knead the minced meat with your hands. Add salt, pepper and seasoning for meat or meatballs to taste. Stir again. Lay yogurt, egg, thoroughly stirring all the ingredients. The longer you mix the meat, the more uniform the mass will be, and therefore the cutlets will be tastier.

Lightly oil the steaming grid. Form the meatballs, put them on the grate so that they fit snugly together. Pour water into the bowl, it is more correct to pour immediately hot. This will save you from waiting for it to boil.

Put the grill in the slow cooker, close the lid. Set the time to 30-40 minutes and the “Steam cooking” program. After the specified time, get the cutlets, garnish with chopped dill and serve with rice.

Cutlet Secrets

To cook incredibly soft, thawing patties in your mouth, do not put chicken egg protein in the minced meat.

When mixing the ingredients of the meat, it is better not to use spoons, forks and other devices. It is recommended to do this with your hands, passing the stuffing through your fingers.

If the minced meat after kneading has a somewhat dry consistency, you can add a couple of tablespoons of water or milk.

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.

Before you learn how to make beef and pork minced meat patties - juicy and fragrant, you should plunge 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 minced meat, mushrooms, vegetables and fish. After some time, similar dishes appeared, such as meatballs, schnitzels, 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 get the cutlets from minced beef and pork juicy and soft, you should follow 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 taste will suffer. Such cutlets may fall apart or be too dry. By the way, many professional chefs recommend using stale bread 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:

Ingredients

• 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

1. 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.
2. 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.
3. 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:

Ingredients

• 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

1. 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.
2. It is recommended to chop dill and parsley. The bread should be drained and then added to the container with minced meat.
3. 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:

Ingredients

• 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

1. 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.
2. 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.
3. 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.
4. 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.

Hercules cutlets

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:

Ingredients

• 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

1. 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.
2. 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.
3. 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:

Ingredients

• 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

1. First, rinse the rice in cold water. Now you need to pour it into the pan and pour boiling water.
2. 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.
3. 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:

Ingredients

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.