The main secrets and recipes for delicious homemade meatballs. Recipes for juicy minced meat patties and the secrets of their preparation

They take their history from Europe. Initially, a cutlet was a piece of meat on a bone, for which it was convenient to hold it. For the preparation of cutlets, they took the part of the carcass that was closer to the ribs, but if it was a bird, then the femoral part was best suited for this.

In Russia, cutlets began to be cooked at the moment of the closest rapprochement with European culture, namely in the time of Peter. Over time, the recipe has changed, its evolution coincided with the spread of cutlery. Cookbooks of the 19th century offer recipes for minced meat patties, that is, exactly the cooking recipe that we are most used to.

In modern Russian cooking, a cutlet is a piece of fried meat. The raw material for the preparation of minced meat can be not only meat, but also fish, seafood, vegetables and mushrooms.

For meat cutlets, you can use a variety of combinations of meat varieties: and, each housewife chooses the proportions based on her own experience. You can also refer to additional ingredients in the preparation of cutlets, someone adds, someone puts, and some prefer just fried chopped meat, the taste of which is not changed by any additives.

Often go to diet menus. But in order for the cutlet to really be a dietary dish, it does not need to be fried. You can cook the cutlets in a steam or in the oven and try to use as little pork or bacon as possible. Diet cutlets, as a rule, are made from minced chicken or fish, as the most useful, low-calorie and easily digestible products.

Minced meat for making cutlets, of course, is best cooked on your own, but given the constant lack of time, you can buy ready-made minced meat in the store if you are sure of its quality. For the preparation of juicy cutlets, it is best to use a mixture of ground beef and pork.

Ingredients:

• - 500 gr.
• - 1 PC.
• - 2 pcs.
• - 1/3 loaf
• - taste
• - taste
• - for frying

Soak the bread in water or milk, separate it from the crust and mix the pulp with minced meat. Add eggs, finely chopped onion and spices there. Mix everything thoroughly, the better the minced meat is kneaded, the more airy the cutlets will be.

Heat oil in a frying pan, form cutlets from minced meat and fry them on both sides until cooked.

Any products can serve as a side dish for cutlets.

Ingredients:

• - 350 gr.
• - 1 PC.
• - 1 piece.
• - 1 PC.
• - taste
• - taste
• - for frying

Pour boiling water over the tomato and remove the skin from it. Chop the onion in a blender.

Add minced meat, bread, tomato to the blender and mix everything. Add salt and pepper.

After that, mix the minced meat well with your hands, as the cutlets turn out to be more juicy.

Heat the oil in a frying pan, form small cutlets and fry them on both sides until cooked. Garnish the dish with fresh tomatoes and herbs.

This recipe works best with white fish.

Ingredients:

Fish fillet - 700 gr.

• - 2 pcs.
• - 2 pcs.
• - 150 gr.
• - 2 pieces
• - 2 pcs.
• - 2 cloves
• - 1 PC.
• - taste
• - taste
• - for frying

Cut the onion into half rings and fry a little.

Grate the zucchini and put it on a sieve to drain excess liquid.

Soak bread in water or milk.

Pass the fish fillet through a meat grinder, scroll the onion, zucchini and bread together with the fish. Add eggs, salt and pepper. Thoroughly knead the minced meat and leave it for an hour in the refrigerator so that it ripens.

While the minced meat is infused, bake the bell pepper in the oven. After it is ready, peel it from the skin and seeds and grind it.

Squeeze the lemon juice, mix it with pepper, add salt and pepper to the mixture.

Get the minced meat, form flat cakes out of it, put pepper on each of which and form a cutlet so that it is completely closed.

Heat the oil in a frying pan and fry the cutlets on both sides until cooked.

Ingredients:

• - 200 gr.
• - 150 gr.
• - 1/2 pc.
• - 1 PC.

Cutlets are one of the symbols of delicious home cooking. They can be prepared from different types of meat: pork, beef, chicken, turkey are suitable. Cooking minced meat cutlets quickly and simply at home is not at all difficult. This does not require many ingredients, and your home will appreciate the taste.

Cutlets from pork and minced beef

Ingredients:

• beef - 250 g;
• pork - 250 g (fatty pork will give more juiciness);
• wheat bread - 3-4 slices (take slightly dried bread, it will be easier to knead the cutlet mass);
• egg - 1 pc;
• garlic - 2 cloves optional;
• onions - 2 heads;
• salt - 1 tsp;
• pepper 1/2 tsp;
• milk or water for soaking bread:
• breadcrumbs, you can also take flour as a breading (enough to bread cutlets);
• sunflower oil;
• greens (parsley or dill are good, but if they are not available, these ingredients can be omitted).

Cooking:

• Wash the pork and beef, pat dry with a paper towel and pass through a meat grinder. Fatty pork varieties will give the cutlets juiciness. Mix the meat in a bowl. If all the meat is lean, then with it you can chop a little fat.

• Mince the garlic and onion and add to the mince. Stir in the egg. Season with salt and pepper. If desired, you can add finely chopped greens.

• Cut off the crust from white bread, and fill the crumb with water or milk. After a few minutes, squeeze lightly and add to the minced meat. Mix all ingredients.

• Heat up some vegetable oil in a frying pan. From the resulting minced meat, sculpt medium-sized cutlets and fry them on one side and the other over medium heat for 5 to 7 minutes.

• As a side dish, mashed potatoes, rice, fresh vegetables are perfect.

Breaded minced chicken cutlets

Ingredients:

• chicken breast or thigh fillet - 1 kg;
• salt - 1 tsp;
• ground black pepper - 0.5 tsp (you can use a mixture of peppers);
• white bread - 150 g;
• milk - 100 ml;
• chicken eggs - 2 pcs;
• onion - 1 pc;
• greens - 20 g;
• breadcrumbs or flour.

Cooking:

• Scroll chicken meat in a meat grinder along with bread and onions soaked in milk. Add salt, pepper, eggs and herbs. Mix everything thoroughly.

• Heat up the pan. From the minced meat, sculpt small oval cutlets. Roll each in breadcrumbs or flour before frying. It is better to fry chicken cutlets on low or medium heat on both sides until cooked. Approximately 5 minutes on each side.

Creamy mushroom sauce for minced meat cutlets

When serving, it will be ideal to complement ready-made cutlets with sauce. The sauce with mushrooms is very good.

Ingredients:

• mushrooms 500 g (you can take forest frozen or champignons);
• sour cream - 100 g;
• cream 20% fat - 300 ml;
• salt and pepper to taste;
• vegetable oil for frying.

Cooking:

• Boil wild mushrooms until tender and cut into cubes. If you are using mushrooms, then you do not need to boil them. Just enough to grind.

• Fry the mushrooms in vegetable oil until browned. Forest mushrooms will secrete juice. That's the way it should be. Cook until it evaporates.

• When the mushrooms are fried, add cream and sour cream to the pan. Let it boil and turn down the heat.

Oksana 03.09.12
Appetizing meatballs. It is immediately clear that they are not fatty, you can eat and not get better.

Lada 03.09.12
And I pass the onion along with the meat through a meat grinder, quickly and conveniently. True, sometimes small pieces of onion come across in minced meat. I'll try on a small grater.

Alyona
Be sure to try it, especially since it does not require much time. And it helps to deceive the children, who, as a horror, do not like to eat onions. Yes, some adults

Sveta 11/20/12
And according to your recipe, can you cook cutlets from other meat, such as fish or poultry?

Alyona
Yes, you certainly may. Very tender and juicy cutlets are made from minced chicken. For the same amount of minced meat (700-800g), add the onion and all other ingredients. The only thing to keep in mind is that chicken meat cooks much faster than beef or pork. It is important not to overdry the cutlets. Can be fried covered.

Lida 15.02.13
To fry cutlets, how much oil should be poured and which one is better to use? Can you pour a little bit of oil so that the cutlets turn out not so fatty, which means high-calorie ones?

Alyona
Linda, thanks for the feedback. Of course, the less vegetable oil is used when frying cutlets, the better, the less high-calorie the dish turns out. For this reason, it is better to use non-stick pans. Oil should be poured so that it covers the pan with a thin layer. It should be borne in mind that when the oil is heated, it becomes less viscous and spreads better on the surface.
What is the best oil for frying meatballs? The grade and brand is of no fundamental importance, but what is very important is that any oil cannot be used twice, since carcinogenic substances are formed in it at high temperatures. Therefore, for frying cutlets, meat, vegetables, we always use only fresh vegetable oil.

Katya 03/26/13
It turned out oh-oh-oh-very tasty cutlets, tender as promised. Thank you!

Evgeniya 02.05.13
I added some minced chicken to the beef. The cutlets turned out so delicious that even the mother-in-law could not resist and praised :)

Natalia 08.11.13
The recipe as a whole is classic, but I don’t quite understand why mayonnaise is added to cutlets, what it can give. Moreover, as far as I know, mayonnaise is generally not recommended to be heated. And I also like it when a little grated raw potatoes are added to the cutlets, just a little bit, they turn out juicy and tasty. And as for flour, 100% hit, crackers make cutlets prohibitively fat.

Alyona
Natalia, thanks for the feedback. Try to somehow cook cutlets with mayonnaise, they turn out to be the most tender, and you don’t need to lay eggs, since mayonnaise serves as eggs. Regarding the heating of mayonnaise ... When heated, mayonnaise can delaminate, but in the case of cutlets this is not important, but in general for salads and not only I advise you to use homemade mayonnaise. This mayonnaise contains natural eggs and vegetable oil))).

Valya 23.02.14
Usually I cook meat cutlets only on eggs, but what else can I use and mayonnaise I learned for the first time ...?! And what does this product give to cutlets? Juiciness..?

Alyona
And juiciness, and tenderness, and it is much easier to form such cutlets than with an egg.

Elizabeth 11/22/14
Very tender cutlets turned out, my men in one fell swoop knocked them down. Thanks for the good advice.

Victoria 21.01.15
Alena, I also add raw potatoes, grated on a fine grater, to the minced meat - so the cutlets are better molded and do not fall apart when frying. It also turns out delicious if you roll cutlets not in breadcrumbs or flour, but in walnuts crushed into crumbs.

Alyona
Delicious with walnuts

Vika 30.01.15
Yesterday I also decided to fry meatballs. I made them from minced chicken, but for some reason I didn’t manage to mold them beautifully. They came out a little clumsy, but they tasted great. In general, I still need to practice a little)). In the meantime, what is, then, as they say, we will eat. In general, here is my work.

Alyona
Vika, the cutlets are very appetizing)))

Marina 16.05.18
Alena, hello. Tell me, please, I have minced pork and chicken, how long do I need to fry cutlets on each side? Thank you!

Alyona
Marina, minced meat cutlets (pork + chicken) are fried a little faster than just pork. Fry as usual until golden brown. It is impossible to say the exact time, it depends on the size of the cutlet, frying pan, stove, fire strength, etc. Notice that when you fry the patty on one side and then the other, there comes a point where the patty sort of "fits" and becomes rounder. This is the signal that the protein inside the patty has curled up, i.e. the meat is already cooked. Just in case, you can fry for a couple more minutes over medium heat))))

Ekaterina 19.01.19
Alena, tell me, please, do you scroll the meat once through a meat grinder or twice?

Alyona
Ekaterina, I scroll once. If the meat contains a lot of veins, and the meat grinder does not cope with it the first time, then you should scroll twice.

Sometimes letters come to the site on how to cook this or that, if there is no culinary experience at all. Strictly speaking, we try to make and explain all the recipes in as much detail as possible. But probably, they mean very simple, basic dishes. For example, homemade meatballs. Today is just such a topic - dedicated to novice cooks.

Such cutlets are best cooked from minced meat. You can store-bought, if you are sure of the quality and freshness of meat, or made yourself, if you have a meat grinder or other suitable equipment. In the second case, we simply buy a piece of meat and grind it in a convenient way.

It should be noted that homemade cutlets are tastier if you add a piece to the minced meat. This will make them slightly fatter (and higher in calories, unfortunately), and much tastier. However, this is also a matter of personal preference: if you like lean meat, cook dietary ones, you can do it at all.

Homemade cutlets according to this recipe are tender, juicy inside and crispy on the outside.

Ingredients

• minced meat -600 g
• bulb -1 pc.
• egg - 1 pc.
• milk -1 glass
• loaf or white bread - 5 slices
• salt pepper
• vegetable oil for frying meatballs

How to cook delicious homemade meatballs

We clean the onion from the husk and grind it in a blender. You can also scroll it through a meat grinder or just grate it on a fine grater. Do not forget to moisten both the onion and the knife more often in cold water - this “folk remedy” will save you from tears.

Pour the bread with milk and leave for 10 minutes to swell. An important point, and necessary, if we want to get lush cutlets.

Then, in a large bowl, combine minced meat, onion, bread, which must be thoroughly squeezed from milk, salt, pepper. Let's put an egg in there.

Thoroughly mix the entire workpiece and beat off the minced meat. It should be homogeneous, so we work with handles. One more piece of advice: you need to “beat off” the minced meat literally, that is, a small forceful action (without fanaticism) is suitable for the preparation for the future cutlet, for example, throwing pieces of meat on a hard surface or at least just into a bowl of minced meat. This is a proprietary technique with, but you can use it in relation to any others: the meat becomes elastic, “alive”, excess fluid leaves it, and softness increases in return.

We form small meatballs.

Pour a few tablespoons of vegetable oil into the pan (I use olive oil) and fry the cutlets first with one,

and then on the other side until golden brown.

OK it's all over Now. Cutlets are ready. It was the right recipe for homemade cutlets, use it to your health!

When serving, they can be decorated with herbs and vegetables. It is recommended to eat it hot, especially if you added lard. If cutlets are dietary, then they are tasty both hot and cold.