Minced meatballs are an indispensable component in the diet of any Russian family. Each experienced hostess has her own secrets of cooking this dish in her arsenal. This may be the use of top secret sauces, baking in the oven instead of traditional frying, and much, much more. All the most important subtleties of cooking minced meatballs will be discussed later in the article.

Classic minced pork cutlets

According to this recipe, our grandmothers also prepared the dish. To this day, it has not lost its relevance, because cutlets prepared according to classical technology are so fragrant and nutritious that they cannot leave anyone indifferent.

Ingredients Composition:

  • minced pork - 600 g;
  • turnip onion - 2 heads;
  • flour - 160 g;
  • garlic - 2 cloves;
  • raw egg - 1 pc.;
  • pulp of wheat bread - 100 g;
  • sunflower oil - for frying;
  • salt and seasonings - optional.

If the dishes have a special coating, then it is safe to cook cutlets on it without the use of any fat.

Cooking method:

  1. Bulbs cut into quarters. Soak the bread in boiling water. Finely chop the garlic with a knife and squeeze the juice.
  2. Install a nozzle with a fine mesh on the meat grinder and drive the meat with onions and bread through it, which should be squeezed out of excess liquid before use.
  3. Egg divided into white and yellow parts. Yolk can be immediately added to the minced meat. Beat whites in lush foam with a pinch of salt. This will give the finished cutlets extra splendor.
  4. Gently introduce the proteins into the base mass, optionally seasoned with spices.
  5. Moisten hands with water, and form cutlets. It is better not to make them too large, because this will significantly lengthen the process of frying them.In addition, the workpieces should have approximately the same size, otherwise the portions may bake unevenly.
  6. Powder cutlets with flour and fry in a pan with hot sunflower oil. They should be well browned on one side, after which they need to be turned over, covered with a lid and sautéed for about 20 minutes over moderate heat.

The exact cooking time primarily depends on the size of the products. The larger they are, the longer they need to be kept on fire.

Cooking in the oven

Supporters of proper nutrition does not make sense to deny yourself cutlets. One has only to choose a different cooking method, changing the pan to a heat-resistant form.

Ingredients Composition:

  • minced poultry or pork - 200 g;
  • the flesh of a loaf - 50 g;
  • onions - 1 head;
  • salt and spices - according to taste;
  • garlic - 1 clove;
  • egg - 1 pc.

Poultry cutlets will contain fewer calories. This is worth considering for weight watchers.

Cooking method:

  1. If necessary, grind all solid components and drive them through a meat grinder together with minced meat.
  2. Stir in the raw egg and mold the flat cakes of the same size. Do not make them too large, because it will be difficult for them to bake.
  3. Cover the baking sheet with baking paper and place the prepared products in it.
  4. Chops of minced meat are prepared for about half an hour in the oven at a temperature of 180 degrees. If pork was chosen as the basis, then the cooking period should be extended for another 20 minutes.

The dietary version of the dish can be given even to small children, especially if instead of pork, take minced meat from turkey. Products from it are obtained not only tasty, juicy, but also useful.

Stewed in a sauce in a pan

Another way to diversify the familiar taste of cutlets is to put them out in sauce. In principle, it can be almost anything, but most often, tomatoes or tomato paste are taken as the basis.

 

Ingredients Composition:

  • pork pulp - 250 g;
  • beef without bones and films - 250 g;
  • raw eggs - 2 pcs.;
  • flour - 5 tbsp. l (1 - for sauce);
  • drinking water - 0.5 l;
  • onion - 1 head;
  • salt - 1.5 tsp. (plus 1 tsp. - in sauce);
  • loaf soaked in water - 100 g;
  • tomato paste - 2 tbsp. l .;
  • ground allspice - 0.5 tsp;
  • sour cream - 4 tbsp. l .;
  • sugar - 1 tbsp. l

Cooking method:

  1. In a meat grinder, twist pork, beef, bun and onion squeezed from excess water. Do not forget about salt and seasonings.
  2. Introduce into the minced meat half the norm of sour cream and eggs, knead the cutlet base until smooth.
  3. From the resulting batch to form round or oblong flat cakes of the same size and roll them in flour (do not forget to leave 1 tbsp. Spoon for sauce).
  4. Place cutlets in a pan with hot oil and fry on both sides. If there are a lot of them, then it is better to do this in stages.
  5. To prepare the sauce, combine water with tomato paste (it is allowed to replace grated tomatoes) and the remaining sour cream. Add flour, sugar with salt and 5 g of vegetable fat.
  6. Put everything in a large pan, pour tomato sauce and simmer over low heat. After starting to boil under the lid, they should be extinguished for at least 25 minutes.

As a result, cutlets will absorb part of the sauce and become even softer and tastier, and thanks to the tomato they will acquire an appetizing reddish hue.

How to cook beef in a slow cooker

If you replace the standard method of frying cutlets with cooking in a slow cooker, you can not only save time and effort, but also reduce the amount of oil and fat. At the exit, the dish turns out to be no less tasty, but more useful.

Ingredients Composition:

  • ground beef - 700g;
  • breading or flour - 3 tbsp. l .;
  • garlic - 4 peeled wedges;
  • carrots - 1 pc.;
  • onions - 2 small heads;
  • raw chicken egg - 1 pc.;
  • salt, spices, herbs - optional.

Cooking method:

  1. Stuff mince again through a meat grinder, simultaneously adding greens, garlic and onions.
  2. Insert the contents of the shell into the mixed components, add salt and your favorite seasonings.Knead the composition thoroughly so that all products are evenly distributed over it.
  3. Form and brew cutlets.
  4. To cook in a slow cooker, use a steam cooking container. Put meat balls in it.In the bowl of the device itself, you can pour rice with water and spices, and install the steam compartment on top. This will simultaneously make not only the main course, but also a side dish.
  5. Set the cooking mode on the device and go about your business. After about 25 minutes, the main course with a side dish will be ready.

Thus, it is possible to cook cutlets not only from beef, but also from pork, any poultry meat and even fish.

Fried turkey cutlets

In Russian families, turkey cutlets are not cooked as often as, for example, from pork, beef or chicken. And it’s completely in vain, because the output is such an unforgettable and healthy dish that it’s not a shame to even serve it on the festive table.

Ingredients Composition:

  • turkey pulp - 400 g;
  • garlic - 2 peeled slices;
  • egg - 1 pc.;
  • onion - 1 small head;
  • breadcrumbs or flour - 50 g;
  • sunflower oil - 50 ml;
  • paprika - ½ tsp;
  • seasoning with salt - to taste.

Cooking method:

  1. Cut the turkey and onion into small pieces and drive it through the meat grinder together with the garlic. If fillet was used, then both large and small nozzles can be used.
  2. Add the egg, salt, paprika and other spices, stir.
  3. From the resulting mincemeat, form balls and brew them in breadcrumbs or flour.
  4. Put the workpieces in a pan with hot oil and fry for 3-4 minutes on each side.

An important point: when frying the product, you should always put it only in well-heated oil, otherwise the breading will completely absorb it and start to burn.

Delicious mixed minced recipe

Quite often, small pieces of unused meat of various types remain in the refrigerator. Separately, they are not enough to prepare lunch or dinner. The best way to use them is to cook cutlets, because this is one of the few dishes in which a combination of different types of meat is the norm.

 

Ingredients Composition:

  • chicken - 300 g;
  • pork - 300 g;
  • veal or beef - 300 g;
  • onion - 2 heads;
  • egg - 1 pc.;
  • loaf - 200 g;
  • sunflower oil - 4 tbsp. l .;
  • potatoes - 2 pcs.;
  • flour - 160 g;
  • salt and seasonings - optional.

Cooking method:

  1. Soak the flesh of the loaf in water, peel 2 potato tubers.
  2. Cut meat and vegetables into medium pieces, drive them through a meat grinder. Do the same with the loaf, only it must first be squeezed out to free from excess water.
  3. Season the minced meat with salt and spices, break the egg into it and mix.
  4. Blind cutlets, dip them in flour or semolina and cook in boiling oil on both sides.

For reliability, after browning, the products are covered with a lid and stewed under it over low heat for another 15 minutes.

Having gained experience in cooking cutlets, you can move on to a more difficult level of cooking - combine minced meat with vegetables, cheese and cereals in zraza, schnitzels and other culinary masterpieces.

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