How to prepare meatballs from... Recipe and tips on how to cook minced meatballs in the oven. What is a modern cutlet

In Russia, chops, which are made mainly from boneless meat tenderloin, are called bitochki or bitki. They came from French cuisine, where they are called medallions. Gradually, minced meat or minced meat began to be used as the main ingredient due to the lack of tenderloin suitable for meatballs. Dishes not made from meat, but from cereals or potatoes, but cooked in a round shape and fried in vegetable oil, are also called meatballs.

What is the difference between meatballs and cutlets?

Cooks have confusion between the concepts of meatballs and cutlets. The cutlets are shaped like an oval, with pointed ends and slightly flattened, and the shape of the cutlets is closer to round. There is also a difference in the method of preparation. When the balls are fried until golden, they are placed in a saucepan or stewpan, poured with sauce and simmered over low heat until cooked: they do not fall apart or become deformed when stewing. With cutlets it’s the other way around: they are fried until a crust appears, and if necessary, put in a preheated oven until cooked.

Story

Balls have their origins in France: they began to prepare them there in the 18th century and were called medallions. In Russia they were renamed. Initially, the dish was a round cutlet of boneless meat. In the 19th century it was replaced with minced round cutlets, because... for them, the type of meat did not play a big role: they cooked from lamb, beef, pork, chicken and even minced fish.

Later they began to add vegetables, cereals, potatoes, mushrooms (or replace meat with them). This recipe helped housewives during the years of food shortages, when it was necessary to create a delicious dinner out of virtually nothing. The remnants of yesterday's dinner, salads, and roast sauce were used. To prepare the dish, you only need an egg (to hold the ingredients together) and a little flour or semolina for breading.

How to make beats

The main component of classic meatballs is minced meat, the choice of which must be taken seriously. It’s easier to buy it in a store, but there is a chance of falling into unscrupulous manufacturers who may use stale meat and lard. When buying minced meat yourself, you can see the condition of the product and its fat content. Preference should be given to the soft parts - the neck.

It is also recommended to prepare minced chicken and fish pieces yourself from fresh ingredients. To prepare balls from potatoes or cereals, it is quite acceptable to use leftovers from lunch or dinner - semolina, rice porridge, vegetable puree. For a thick sauce for culinary products, you can use sour cream, cream, tomato paste or juice, vegetables, and mushrooms. For sweet dishes - berries, fruits, chocolate, vanillin, milk.

It is best to fry the balls in a frying pan or in a saucepan with a non-stick coating in vegetable oil. To prepare not only tasty, but also healthy meatballs, you can use a double boiler, and to get a golden brown crust without frying in a pan, bake in the oven on a greased baking sheet. A multicooker can help in the cooking process, where products can be fried, baked, stewed and steamed.

From minced meat

To prepare minced meatballs, you can choose any type of meat or fish as the main ingredient. It is impossible to name a single correct recipe for preparing a dish; there are a huge number of them. The minced meat for the meatballs must be beaten so that it holds its shape better. To do this, you need to mold a small ball (like a ball) from the minced meat and hit it on the table or the bottom of the bowl 10-15 times.

Minced meat can be purchased at the store, but it is better to prepare it yourself from fresh, proven raw materials. To prepare meatballs, minced meat (beef, pork, chicken) or fish must be mixed with spices, chopped onions and wheat bread. Form neat round balls, which need to be rolled in breadcrumbs and fried in vegetable oil until golden brown. Then pour in the sauce, to which you can add cream, sour cream, tomato, mushrooms, flour or cheese.

From cereals and potatoes

Cereal balls are a very healthy, dietary, sometimes even vegetarian food. As a base, you can use any cereals, legumes: buckwheat, rice, pearl barley, millet, oatmeal, barley, wheat, corn porridge, peas, lentils. Each of these ingredients is healthy and contains a large amount of vitamins and minerals. As binding ingredients you can use eggs, flour, baking soda, baking powder, starch, potatoes, cheese, yeast bread soaked in water.

Sometimes cereal balls are called “fake cutlets” because of their resemblance to meat ones. To prepare such a dish, the cereal must first be cooked until tender. Mix with the rest of the ingredients, knead into thick minced meat, and form into round balls. Such blanks must be rolled in breadcrumbs or semolina, this way they will hold together better and will not fall apart. You can prepare any sauce for such a dish, for example, creamy or mushroom.

Potatoes can be boiled or leftover mashed potatoes can be used. In addition to the main ingredient, you will need eggs, spices and breadcrumbs. Thick minced meat is used to form balls, which are fried on both sides in vegetable oil until golden brown.

Properly prepared and selected sauce for meatballs will help make the dish tastier. The variety of sauces will not leave any gourmet indifferent - these can be hot, spicy, fragrant, delicate creamy gravies for savory dishes, and berry, fruit, vanilla and chocolate dressings are prepared for dessert bits. For meatballs, fish, cereals or potatoes, the following sauces are prepared:

tomato;
sour cream with mushrooms, cheese or garlic;
creamy;
cranberry;
cheese, etc.

Served with sweet balls:

vanilla;
milky or creamy;
chocolate;
fruit;
berry;
cinnamon;
caramel and other sauces.

What is it served with?

Bitochki is a simple, tasty and satisfying dish. Sweet products are served as a separate dish for dessert or breakfast. As a side dish for savory meat and fish pieces, you can serve your favorite cereals and vegetables:

mashed potatoes;
boiled cereals;
vegetable salads;
pasta;
boiled or baked vegetables, stews;
legumes;
country-style potatoes or fries;
vegetable casserole with mushrooms and cheese.

Meatballs recipe

As a side dish for any meatballs, it is recommended to use simple dishes that do not have a distinct taste. Vegetables in any form go well with products made from any meat - raw, pickled, baked, steamed, boiled. Different types of cue balls have found their application in the cuisines of the world, where they have undergone changes and additions. In the USA, meat balls are made from crab meat, in England and Hungary - from potatoes. French medallions have many analogues around the world, with their own cooking secrets.

From pork

Time: 60 minutes.
Calorie content of the dish: 235 kcal per 100 g.
Cuisine: Russian, European.
Difficulty: medium.

Meat balls are one of the simplest dishes in European cuisine. A step-by-step recipe with photos will tell you how to properly prepare pork chops that are tasty and appetizing. If you cook them from homemade minced meat, they will turn out very tender, juicy and satisfying. Sauerkraut is perfect as a side dish, as it perfectly complements and enhances the taste.

Ingredients:

pork pulp – 350 g;
lard – 50 g;
wheat bread – 100-150 g;
milk – 100 ml;
eggs – 1 pc.;
onions – 1-2 pcs.;
cream – 100 ml;
breadcrumbs – 50 g;
vegetable oil – 50 ml;

Cooking method:

To prepare minced meat, it is recommended to choose a neck. It needs to be washed and dried with a paper towel. Cut into small pieces so that they fit in a meat grinder. Do the same with lard.
Peel the onion, cut into small slices.
Soak slices of bread in milk.
Pass pork, lard, onions, bread through a meat grinder.
Mix all ingredients in a bowl, add spices and eggs. Knead into dense, homogeneous minced meat.
Form round balls from the resulting mass and roll in breadcrumbs.
Heat vegetable oil in a frying pan. Fry the products one by one until golden brown.
Place in a saucepan, add cream, simmer over low heat for 5-7 minutes.

From minced meat

Time: 60 minutes.
Number of servings: 10 persons.
Purpose: for lunch, for dinner.
Cuisine: Russian, European.
Difficulty: medium.

You can choose any minced meat for the dish - pork, beef, chicken, turkey or a mixture, here you can be guided by personal preferences. In the recipe with the photo, only salt and pepper are indicated as spices, but you can add spices at your discretion: basil, oregano, rosemary, tarragon, coriander, marjoram and others. Finished products must be fried in breadcrumbs; you can replace them with semolina.

Ingredients:

minced meat – 1000-1200 g;
onions – 2-3 pcs.;
oat flakes – 50 g;
salt, black pepper, spices - to taste;
flour – 1 tbsp;
cream – 150 ml.

Cooking method:

Add onion minced through a meat grinder and oatmeal to the prepared minced meat.
Season with spices to taste.
Knead dense, homogeneous minced meat.
Form it into round balls of the same size.
Fry on both sides in vegetable oil until golden brown.
Place in a saucepan.
In the frying pan where the meat balls were fried, fry the finely chopped onion.
Add flour, after a minute pour in cream. Boil for 2-3 minutes until thickened.
Pour the sauce over the meatballs and simmer over low heat for 5-10 minutes.

Fish

Time: 75 minutes.
Number of servings: 10 persons.
Calorie content of the dish: 250 kcal per 100 g.
Purpose: for lunch, for dinner.
Cuisine: Russian, European.
Difficulty: medium.

Fish balls can be made from pike, pike perch, trout, cod, pollock, and even mackerel or herring. If the fish is too bony, then it needs to be minced two or three times, then the minced meat will be more tender, homogeneous, but also dense. For better binding, you can add a teaspoon of starch to the mixture, or grate raw potatoes.

Ingredients:

pollock – 600 g;
pike perch – 300 g;
onions – 1-2 pcs.;
loaf – 100-150 g;
milk – 200 ml;
egg – 1-2 pcs.;
salt, black pepper - to taste.

Cooking method:

Soak the loaf in water or milk for 5 minutes. Squeeze.
Grind the fish, loaf and onion through a meat grinder.
Add eggs and spices to the mixture. Knead until smooth.
With wet hands, form into balls. Place on a baking sheet greased with oil.
Bake at 200 degrees for 25-30 minutes until golden brown.
Pour milk into the mold and simmer in the oven for 10-15 minutes.

Chicken with mushrooms

Time: 50 minutes.
Purpose: for lunch, for dinner.
Cuisine: Russian, European.
Difficulty: medium.

Tender chicken meat goes well with mushroom taste and aroma. It is recommended to serve the finished dish with creamy sauce, but you can replace it with something else. Fried lovers make the dish in a frying pan, but it is better to cook it in the oven, and five minutes before it is ready, sprinkle semi-hard cheese on top, pour cream or sour cream, sprinkle with chopped parsley or basil. As an alternative, you can stuff chicken pieces with mushrooms rather than adding them to the minced meat.

Ingredients:

chicken fillet – 500 g;
mushrooms – 350 g;
eggs – 1-2 pcs.;
flour – 5 tbsp;
salt, spices - to taste;
cream or sour cream – 200 ml;
water – 100 ml.

Cooking method:

Wash the mushrooms, peel them if necessary, and chop finely. Set half aside for making the sauce.
Rinse the chicken fillet, dry it, and pass through a meat grinder.
Mix minced chicken, egg, half the flour, mushrooms, and spices in a bowl. Knead until smooth.
Form into round balls and roll in flour.
Fry on both sides until golden brown. Place in a saucepan.
To prepare the sauce, mix water, cream, mushrooms and salt. Boil.
Pour over the chicken meatballs and simmer for 5-7 minutes over low heat.

Rice

Time: 40 minutes.
Number of servings: 3-4 persons.
Calorie content of the dish: 95 kcal per 100 g.
Purpose: for lunch, for dinner.
Cuisine: Russian, European.
Difficulty: medium.

Rice balls can be prepared as sweet, hot, salty, or spicy. This cereal goes well with other ingredients - cheese, mushrooms, cream, vegetables, eggs, herbs. If you have culinary experience and imagination, you can experiment with this ingredient and add new products. Inexperienced housewives are advised to follow the step-by-step recipe with photos to prepare delicious dietary rice balls.

Ingredients:

boiled rice – 350 g;
fresh spinach – 50 g;
sweet onion – 2 pcs.;
vegetable oil – 1 tbsp;
water or milk - 0.5 tbsp;
butter – 30 g;
salt, black pepper - to taste.

Cooking method:

Add onion, salt, and spices minced through a meat grinder to pre-boiled rice. Knead into a homogeneous mass.
With wet hands, give the product a round shape.
Fry each of them on both sides in vegetable or butter until golden brown.
Place in a saucepan, add milk or water, simmer for 5 minutes, add a piece of butter.
Serve with boiled spinach.

Semolina with berry sauce

Time: 60 minutes.
Number of servings: 4-5 persons.
Calorie content of the dish: 140 kcal per 100 g.
Purpose: for breakfast, for lunch.
Cuisine: Russian, European.
Difficulty: medium.

Sweet semolina balls are an excellent breakfast that will give you strength and energy. The main feature of the dish is the addition of a thick berry sauce, which can be prepared using currants, raspberries, strawberries, blackberries, and cranberries. To make the gravy thick, it is recommended to use corn starch, but if it is unavailable, you can replace it with potato starch.

Ingredients:

milk - 500 ml;
chicken egg – 1 pc.;
semolina – 100 g;
flour – 5 tbsp;
butter – 50 g;
water – 500 ml;
corn or potato starch - 5 tsp;
blueberries – 150 g;
salt, vanillin, sugar - to taste;
vegetable oil – 2 tbsp;
breadcrumbs – 35 g.

Cooking method:

Bring the milk to a boil, add semolina in a thin stream, stirring constantly. Add a pinch of salt, sugar and vanillin to taste. Boil for 5 minutes, remove from heat, cool.
Add egg, butter, half the flour to the cooled mass. Knead into a homogeneous thick mass.
With wet hands, form balls and roll them in flour or breading mixture.
Fry them on both sides in vegetable oil until golden brown.
Sort and rinse blueberries. Grind using a blender, mortar, meat grinder or rub through a sieve. Mix berries, water and sugar in a saucepan. Boil.
In a separate bowl, mix a little water and starch so that there are no lumps. Pour in a thin stream into the blueberry mixture, stirring constantly. Boil for 3-5 minutes, remove from heat and cool.
Place the meatballs in a saucepan, pour in the sauce, leave for 30 minutes before serving.

From potatoes

Time: 35 minutes.
Number of servings: 3-4 persons.
Calorie content of the dish: 145 kcal per 100 g.
Purpose: for breakfast, lunch, dinner.
Cuisine: Russian, European.
Difficulty: easy.

If you have leftover mashed potatoes after dinner, you can please your family with an unusual, simple, but delicious meal for breakfast. It will take a minimum of time and effort to prepare it. All you need to implement the recipe is mashed potatoes, eggs, butter, favorite herbs and spices, herbs to taste. Form the resulting mass into balls with wet hands.

Ingredients:

mashed potatoes – 500 g;
breadcrumbs – 50 g;
butter – 30 g;
salt, spices - to taste;
eggs – 2-3 pcs.;
fresh herbs – 50 g;
garlic - to taste.

Cooking method:

Stir eggs and spices into mashed potatoes.
Peel the garlic and pass through a press, add to the mixture.
Chop the greens and add to the puree.
With wet hands, form balls and roll them in breading.
Fry on both sides in a hot frying pan greased with butter.
Serve with sour cream or cream sauce.

Video

The most common and beloved food made from minced meat is, of course, cutlets. Everyone can easily name other similar dishes, such as meatballs, meatballs, meatballs... But they will most likely think about how meatballs differ from cutlets and meatballs. To understand this, you need to take a closer look at each type of these wonderful products, perhaps plunge into history. So how are meatballs different from cutlets?

What is a modern cutlet

Today in Russian cuisine, cutlets are fried or steamed oval-shaped products that can be prepared from meat (beef, pork, chicken, etc.) and minced fish, potatoes, cereals, vegetables, and mushrooms. The most popular type is beef and pork (as well as combined) cutlets made from minced meat, rolled through a meat grinder. Onions (garlic), pepper, loaf crumb, potatoes or semolina, milk, and raw egg are added to the meat. Then fairly flat oval-shaped cakes are formed, usually pointed on one side and rounded on the other. Each housewife chooses the size of the cutlets herself. Their length can vary from 6 to 12 cm.

They are fried on both sides in a frying pan without a lid over high heat until golden brown. Next, they can add sour cream or sauce, cover with a lid and simmer for a few more minutes. People who avoid fried foods usually prefer steamed cutlets, cooked in a steamer or oven.

Modern meat cutlets are a universal dish, suitable for any side dish: fried and mashed potatoes, buckwheat porridge and rice, stewed cabbage and other vegetables. After all, they can be eaten on their own, with or without gravy.

In domestic cuisine there are two more varieties - Pozharsky and Kiev.

The first option is a juicy poultry cutlet (game or chicken), breaded in white breadcrumbs and fried until crispy.

The second option is a chicken cutlet wrapped in butter, with a chicken bone at one end. Mushrooms, herbs, egg yolk, and grated cheese can be added to the oil. The cutlet is coated with egg, then rolled and deep-fried.

What used to be called a cutlet

It must be said that in the original sense, a cutlet is a cutlet of meat on a bone or a piece of fish fillet. In Europe this is still the case, but the modern Russian cutlet there would most likely be called meatballs or croquette.

A cutlet in its true sense is a cut piece of meat on a bone. In our country, chopped and fried pieces of meat are usually called simply chops. The most popular way to prepare them is to beat them, place them on a baking sheet, add salt and pepper, place onion rings and grated cheese on top, pour in mayonnaise and put in the oven for 40 minutes. Traditionally, we make them from pork, chicken and beef.

Now you need to find out what bits are. What is the difference from cutlets and is there any?

About the bits

This is how in modern Russian cuisine they call small round products made from minced meat, but not as flat as cutlets, but thicker.

The formed meatballs are first fried in a frying pan, then placed in a saucepan, sauce is added and simmered over low heat. The meatballs are served with the same side dishes as the cutlets. It turns out that when asked how meatballs differ from cutlets, we can answer that only in shape.

It must be said that previously the chops that came to us from France were chops made from tenderloin and were called medallions. They say that in Russia they were renamed, according to the method of preparation, into meatballs. But chopped cutlets took over, because they did not require tenderloin and the type of meat did not matter much. Today they are prepared mainly from minced or minced meat, but they have retained their name, and the round shape is the only way the meatballs differ from cutlets.

What are meatballs

Meatballs are balls made from minced meat or fish. They can be the size of a walnut or a small apple. In addition to meat, bread, rice, onions, spices, raw eggs, breadcrumbs, vegetables, and dried fruits can be added to them. They are fried, stewed in sauce, steamed, baked. Meatballs are always dredged in flour and never breaded. They should have a fairly loose structure.

The meatballs are served with sauce or poured over the broth in which they were stewed. As a rule, there is a lot of sauce, they just swim in it. The fact is that they came to us from the kitchen of the Turks, where they were boiled in a common cauldron and then served together with gravy, which had a thick appearance. Traditionally, this method of serving has been preserved, as has the sauce, consisting of tomatoes, leeks, fried onions, celery, garlic, flour, sour cream (sour fruit) and meat broth.

If meatballs are, in fact, an independent dish that can be served with or without a side dish, and sauce is not required, then meatballs mean served in a thick gravy of a certain recipe.

Let's sum it up

So, meatballs and cutlets - what's the difference? In Russian cuisine, in essence, they are one and the same thing, only they have different shapes: the first are oblong and flatter, the second are round and thicker.

As for meatballs, meatballs differ from them not only in shape, but also in preparation and serving.

Now we know how meatballs differ from cutlets, as well as meatballs.

What to cook with meat - recipes

minced meat balls

1 hour

240 kcal

4.5 /5 (2 )

Minced meat balls are juicy, tender and super tasty. This is a great way to add variety to the flavors of your dishes. Try making minced meat balls using our simple recipe for a hearty and tasty family dinner. You can season the meatballs with gravy, vegetable or tomato sauce, or your own homemade sauce. Don't be afraid to experiment!

Kitchen appliances and utensils: stove, frying pan, cutting board, bowl.

Ingredients

For cue balls:

For the vegetable gravy:

How to choose the right minced meat for meatballs with gravy

Cooking sequence

How to cook minced meat balls with gravy according to a step-by-step recipe with photos

Choose your minced meat responsibly. This is the key to the taste and benefits of your dish.

Preparing vegetable gravy

Now let’s prepare a delicious vegetable gravy for minced meat balls:

Ready! We serve our masterpiece hot and juicy to the delight of the whole family.

Video recipe for minced meat balls

Try making meatballs with gravy according to the recipe from the video. In the oven you can cook a lot of meatballs at once, seasoned with a delicious creamy mushroom gravy, for a daily dinner or a holiday.

Meatballs in Creamy Mushroom Sauce in the Oven

Wonderful meatballs in a creamy mushroom sauce in the oven. Try cooking!

For minced meat:
500 g minced meat
1 egg
3 slices of white bread
salt
pepper

For the gravy:
500 ml cream
1 onion
250 g champignons
1 tbsp. spoon of flour
30 g butter

Step-by-step text recipe here - https://kyxarka.ru/news/1561.html

All meat dishes on the channel are here - https://www.youtube.com/playlist?list=PL6qtETDDG6aPyoXlAua2IHEmMgz-3B9TZ

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https://youtu.be/ygjZp2jI7uI

2017-02-24T18:28:47.000Z

For me, the meatballs were remembered as bland and tasteless, like cutlets with pasta in the kindergarten. But my mother often cooked them with gravy and served with aromatic buckwheat. Now I know how easy it is to make minced meatballs. The meatballs can be served with any side dish: pasta, potatoes, buckwheat, rice, or as a separate dish.

What recipes for meatballs with gravy do you know? Share your secret in the comments. Bon appetit!

There are a huge number of different minced meat dishes. In addition to preparing independent dishes, they are used to stuff vegetables and dough products. And if you don’t mind such a main ingredient, try making minced meatballs. Surely you, your family and friends will like this dish. This product can be prepared in different ways: stewing, frying, baking, steaming. Choose the one that is closer to your heart and stomach.

What are bits

First, let's define the terms. Cue balls owe their origin to the French. In their kitchen, the dish was called medallions, which were prepared from beaten boneless tenderloin. In principle, they were similar to the chops we are used to, only they had a round shape. Medallions were a rather expensive, elite dish, as they required the use of high-class meat. That is why over time they were replaced by cutlets, for which almost any meat is suitable. However, cue balls continued to exist in two variations: as chops made from a single piece of meat, which are given an approximately round shape, and as cutlets of the same shape. We are now talking specifically about minced meat balls. Some chefs believe that they can only be made from chopped (not ground) meat. Others are inclined to believe that the processing method is not of cardinal, decisive importance.

Simple stewing

Before that you need to make the actual minced meat. I think no one will have problems with this. As a last resort, you can buy half a kilogram of ready-made. The minced meat is seasoned with pepper, paprika, salt and dry ground basil. Finely chopped and fried onion in sunflower oil is added to it. An egg is sent there after it, and the mass is carefully kneaded. Unlike ordinary cutlets, not a soaked loaf is added to the minced meat balls, but 3 teaspoons (teaspoons) of breadcrumbs. From the resulting mass, round, flattened cutlets are molded, breaded and fried on both sides until brown, after which they are placed in a saucepan and poured over with a sauce of 3 small spoons of sour cream, spices (they must be put taking into account those already poured into the minced meat) and glasses of warm water. All that remains is to simmer under the lid for about twenty minutes on a small fire and serve.

Fried meatballs in Belarusian style

If you're not a fan of stewing, here's another recipe for minced meat balls that doesn't require it. Meat is taken of two types, in equal quantities, preferably pork and beef. The onion is not fried, just finely chopped and mixed with two chopped hard-boiled eggs. All components are combined, seasoned with pepper and salt and mixed. During the mixing process, milk (150 ml) is gradually poured in. When the mass reaches the required consistency, small balls of minced meat are formed and fried in vegetable oil.

Steam balls

They are most suitable for young children and those on a therapeutic diet. The most suitable meat would be veal. It needs to be ground twice in a meat grinder along with the loaf soaked in milk and squeezed out. The softened butter is stirred into the prepared minced meat, which is either not salted at all (if the cutlets are intended for children), or is seasoned with a little salt. The stuck-on meatballs are placed in a steamer and “steamed” for about an hour.

By the way, if you just like steamed dishes and don’t cook them for children, you don’t have to make such minced meat balls. You can get closer to the original recipe and chop the meat. To make this easier, you need to freeze it, cut it as small as possible, and then put it in a colander to drain the liquid released during thawing.

Balls stuffed with cheese, with mushroom sauce

The recipes discussed above are among the simplest. If you have already mastered the basic varieties, you can move on to more intricate ones, since you can make minced meatballs with a variety of fillings. The beginning is not particularly varied: half a kilogram of meat (can again be mixed) is ground into minced meat. You don’t have to add onions, but if it doesn’t taste good to you without it, feel free to use it. An egg is beaten in, the mass is kneaded and seasoned to your taste. Minced cakes are laid out on a baking sheet lined with parchment. A cube of hard cheese is placed on each of them, and the flatbread is rolled up, and the edges are sealed well so that it does not leak out. Since such minced meat balls with gravy will be tastier, three hundred grams of any mushrooms are finely chopped and fried with chopped onions. Then pour a glass of low-fat cream into them, add salt and ground sweet paprika. After literally one minute of simmering, the resulting sauce is poured into a baking tray. As a result, you will get very cute minced meat balls. They will bake in the oven for half an hour if it is set at 200 degrees. The taste and aroma are unforgettable!

Mushroom-stuffed meatballs

You can put more than just cheese inside the cutlets. For example, minced chicken balls can be stuffed with mushrooms. To do this, half a kilogram of chicken is twisted with an onion and soaked bread. Moreover, for such a dish it is recommended to soak it in water. They say this makes the cutlets juicier. At the same time, the champignons are cooked; for this amount of minced meat you will need 150 grams. Once they are cooked, they will need to be stewed with a couple of cloves of garlic in three tablespoons of sour cream. Excess liquid must then be expressed. The stuffing process itself is similar to that described in the previous recipe. When all the minced chicken balls are stuck together, they are rolled in flour and fried in vegetable oil. This dish is especially tasty with spaghetti and fresh vegetables.

Baked cutlets with sauce

Almost all minced meat balls come with gravy. And there are a lot of options for sauces for this dish. Sour cream, described above, is the simplest and is involved, perhaps, in most recipes. However, much more interesting are the minced meatballs in the oven, seasoned with tomato and sour cream sauce. The cutlets themselves are molded in the usual way, and the minced meat can be taken from the meat that you like best. The only caveat: for such cue balls, it is advised not to grind the onion, but to grate it. The main highlight will be the sauce. For it, half a glass of thick tomato paste and a similar volume of rich sour cream are mixed in a deep plate or bowl. Both substances are mixed until the color becomes even. Water is added to liquefy; its volume depends on how thick the gravy you like. Spices are added and the sauce is poured over the cutlets.

Like any other dish, minced meatballs can be prepared not only according to the recipes described. For example, you can add cooked buckwheat or homemade cottage cheese to the meat. And the filling options can be listed for a very long time. So try it! And may you enjoy your bits!

Meat balls are juicy cutlets made from minced meat. Cooking them requires certain skills, but in general it is not very difficult. Initially, the meatballs were made only from lamb, but over time the type of meat did not play a big role. You can choose mushrooms, vegetables, cheese, etc. as an additional ingredient for the dish. The meatballs are served with a side dish of pasta, rice, and gravy or sauce.

Compound:

Beef - 700 g
Stale bread - 200 g
Milk - 150 ml
Egg - 1 pc.
Onions - 1 pc.
Flour - 200 g
Sour cream - 3 tbsp.
Tomato sauce - 5 tbsp.
Salt and pepper - to taste
Vegetable oil

Preparation:

Pour milk over the stale bread and leave to soak for 10 - 15 minutes. While the bread is soaking, peel the onion and cut it into cubes.
Rinse the beef, chop finely and mix with onions. Add an egg, a little sour cream to the mixture and mix everything thoroughly.
Squeeze out the soggy bread and place it into the meat mixture. Season with salt and pepper to taste and form into small round shaped balls.
Dust the meatballs in flour and place on a greased baking pan.
Mix the tomato paste with the remaining sour cream, add salt and stir until smooth.
Pour the prepared sauce over the meatballs, place the baking sheet in an oven preheated to 180 degrees for 45 minutes.
The finished dish is served with a side dish, which is also topped with sour cream and tomato sauce.

Minced meat balls: a simple recipe

Compound:

Minced meat - 700 g
Breadcrumbs - 5 tsp.
Egg - 1 pc.
Sour cream - 5 tsp.
Onions - 1 pc.
Salt, pepper and spices - to taste
Vegetable oil

Preparation:

Salt, pepper and add your favorite spices to the minced meat. Peel the onion, chop it finely, fry in vegetable oil until golden brown and mix with the minced meat.
Add the egg and mix well. Now add breadcrumbs and form into oblong shaped balls.
Roll the meatballs in breadcrumbs and fry in a frying pan with vegetable oil. Place the fried meatballs into a saucepan.
Mix sour cream with a little water, add salt and pepper.
Place the saucepan on the fire, pour in sour cream sauce, cover with a lid and simmer for about 25 minutes.
Serve the finished minced meatballs with rice or mashed potatoes, sprinkled with chopped herbs and topped with sour cream sauce.

Pork chops - satisfying and tasty!

Compound:

Pork - 1 kg
Flour - 1 tbsp.
Eggs - 4 pcs.
Sour cream - 2 tsp.
Salt and pepper - to taste
Vegetable oil

Preparation:

Rinse the pork and dry it with a paper towel. Cut across the fibers into thin slices about 1 cm. Make cuts along, then across the pieces with a sharp knife (you get a mesh). Salt and pepper the meat.
Break the eggs into a bowl, add salt and pepper. Add sour cream to the eggs, beat everything well. Sift the flour and roll the meatballs in it. Dip the meat into the egg mixture.
Pour vegetable oil into a frying pan, heat and fry the pork chops on both sides until golden brown.
Place the finished meatballs on a paper napkin to drain excess fat. Place on a platter and serve hot or warm along with vegetables.

Beef patties with mushroom notes

Compound:

Beef - 700 g
Mushrooms - 300 g
Mushroom broth - 300 ml
Flour - 3 tbsp.
Onions - 2 pcs.
Vegetable oil
Salt, pepper and bay leaf - to taste

Preparation:

Rinse the beef and pass it through a meat grinder. Peel the onion, chop it finely and add to the ground beef. Salt, pepper and mix everything.
Form the minced meat into balls, roll in flour and fry a little in vegetable oil. Wash the mushrooms and cut into slices. Place half the mushrooms on the bottom of the pan, place the meatballs on them, and the remaining mushrooms on top.
Add the bay leaf, pour in the mushroom broth and simmer the mushroom patties over low heat until tender.

Tender chicken balls with pineapple

Compound:

Chicken fillet - 7 pcs.
Canned pineapple - 1 can
Hard cheese - 200 g
Olives - 1 jar
Salt and spices - to taste
Olive oil
Vegetable oil

Preparation:

Cut the chicken chops in half, lightly beat the resulting pieces, rub with olive oil, season with salt and your favorite spices.
Grease a baking dish with vegetable oil and place the meatballs in the pan. Place pineapple rings and chopped olives on top of each chop.
Place the pan with the meatballs in an oven preheated to 200 degrees for 20 minutes.
While the meatballs are cooking, grate the cheese on a coarse grater. 5 minutes before cooking, remove the pan, sprinkle the chicken with grated cheese and bake in the oven.
Serve the chicken tenders, garnished with chopped herbs and cherry tomatoes.