How to make meatballs. How to cook delicious meatballs. Minced meat for cutlets in the oven

Meat

It is better to make minced meat for cutlets yourself from chilled non-lean meat. Nearly classic version- a mixture of beef and pork in a ratio of 2: 1. Pure pork cutlets can get very fatty, and beef - not juicy enough.

You can also add chicken, turkey to cutlets or cook them only from poultry.

A fish

For cutlets, in principle, any fish is suitable. The main thing is that there are few bones in it. Therefore, it is better to choose fillets of large breeds: it is much easier to cook cutlets from it than from small bony fish. Ideal for salmon, cod, halibut, halibut.

Other Ingredients

Onion. It must be passed with meat through a meat grinder or finely chopped (in this case it is better to fry and cool a little), and then add to. You can, of course, chop the onion with a fine grater, but this process is a very dubious pleasure.

For 1 kg of meat, 2-3 medium onions are enough.

Stale White bread(baton). It is needed so that the cutlets keep their shape and are more tender. Bread must be soaked in boiled water, milk or cream, squeezed, remove the crust and pass through a meat grinder. Too much of it is not required: 100–200 g per 1 kg of minced meat is enough.

Vegetables: zucchini, carrots, potatoes, beets, pumpkin. They make the cutlets more juicy and tender. They can be substituted for bread if desired. Vegetables are best chopped with a grater.

Eggs. Controversial Ingredient: Some cooks think they make patties tough. However, the eggs help to stick the stuffing together. In order not to overdo it, it is better to use no more than two eggs per 1 kg of minced meat.

Salt. About 1 teaspoon of salt is enough for 1 kg of minced meat.

Spices and herbs. Be sure to add black pepper, garlic and other spices - if desired.

Water, oil, etc. You can add a couple of tablespoons of ice water, a spoonful of vegetable oil or a cube of butter to minced meat to make the cutlets more juicy.

TO fish cakes you can add cream, which will give tenderness to the dish, or lemon juice enhancing the taste of the fish.

How to prepare minced meat and mold cutlets

1. Before chopping meat, remove all veins, films, bones and cartilage from it.
2. If you pass all the ingredients through a meat grinder, try to alternate them so that the minced meat is more uniform.
3. Minced meat must be kneaded well with your hands and beat off - so it will be saturated with oxygen. You can do this in a pot with high walls so as not to stain the kitchen. In this case, you need to throw the minced meat to the bottom of the container several times.
4. It is better to cover the finished minced meat with cling film and put it in the refrigerator for 30 minutes so that it rests. After that, it should be mixed again.
5. You need to sculpt cutlets with wet hands so that minced meat does not stick to your fingers.
6. Try to form cutlets of the same size, do not grind too much: the larger the cutlets, the juicier they are. Pat the patties with your palms so that they are smooth and without seams.

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How to bread cutlets

Breading helps the juice stay inside the cutlets, so you should not neglect it. You can use breadcrumbs (store-bought or homemade from dry bread), flour, crushed nuts and sesame seeds.

Keep in mind that crackers absorb more oil. Therefore, if you want to reduce the fat content of cutlets, choose other breading options or dry ready cutlets paper towels.

How to fry meatballs

Put the cutlets in a well-heated pan with oil. Be sure to leave a distance between them, otherwise they will not be fried, but stewed.

First, fry one side over high heat for 1-2 minutes, then lower the heat and continue cooking for another 3-4 minutes. Repeat the same with the other side. After that, you can sweat the cutlets under the lid for 5-8 minutes.

20 minutes is enough for frying any meatballs. If in doubt, pierce one of them with a knife: light juice indicates that the dish is ready.

How to cook meatballs in the oven

Put the cutlets on a greased baking sheet and put in the oven, preheated to 180-200 degrees. After 15-20 minutes, pour half a glass of water onto a baking sheet and bake the cutlets for another 10-15 minutes.

In the oven, you can also bring fried cutlets to readiness. In this case, it is better to bake them at a temperature of 160-180 degrees.

How to cook cutlets in a slow cooker

For cooking in the "Frying" or "Baking" modes are suitable. The average cooking time is 40–50 minutes.

Cutlets should be turned every 15-20 minutes. If they start to burn, you can add a little water (about ¼ cup).

Preparing a dish in a double boiler is the easiest. You just need to pour the amount of water specified in the instructions inside, put the cutlets, turn on the appliance and cook depending on the minced meat:

• 20–30 minutes - for poultry and fish cutlets;
• 30–40 minutes - for meat cutlets.

If you do not have a double boiler, cutlets can be cooked in a water bath. To do this, boil water in a saucepan, put a large sieve on top so that it does not touch the liquid, and cover the structure with a lid. Please note that in this case, the pan and sieve should be approximately the same diameter.

kitchenmag.ru

Recipes

magput.ru

Ingredients

• 750 g chicken pulp (equal parts of breast fillet and thigh fillet);
• 350 g stale loaf;
• 220 ml of milk;
• 30 g butter;
• 2 eggs;
• 1 teaspoon of salt;
• ½ teaspoon ground black pepper;
• ghee or butter - for frying.

Cooking

Soak 150 g of a loaf in milk. When it swells, squeeze it out and pass it along with the chicken pulp through a meat grinder. Do not throw out the milk: it will still come in handy. Add 30 g of soft butter, salt and pepper to the minced meat, mix well and set aside.

Separately, prepare the breading mixture. To do this, cut the remaining 200 g of a loaf into small cubes (with sides of about 4 mm) and dry them. Add eggs, a pinch of salt to a bowl of milk and stir.

With wet hands, shape the minced meat into medium sized patties. Dip each in the milk mixture, then roll in breadcrumbs and place in a well-heated pan with butter. Fry the cutlets over moderate heat on both sides until golden brown.

mirblud.ru

Ingredients

• 300 g of beef;
• 200 g pork;
• 150–200 g of fresh champignons;
• 1 onion;
• 1 egg;
• 2 slices of stale white bread;
• 1-2 cloves of garlic;
• flour - for breading;
• - for frying;
• salt, pepper and other spices - to taste.

Cooking

Cook first mushroom stuffing. To do this, thoroughly rinse and dry the mushrooms, and then cut them into small slices. Finely chop the onion, fry until soft. Add mushrooms and sauté until all the water has boiled away. At the end, salt and pepper the filling and let it cool.

While the filling is cooling, you can cook minced meat. Pass the meat through a meat grinder, add bread soaked in water (without crusts), an egg and chopped garlic to it. Stir the minced meat until smooth, add salt and spices, mix again and beat with your hands. You can cool the minced meat in the refrigerator, but do not forget to mix it again after that and beat it off.

With wet hands, form the minced meat into a flat cake. Put the mushroom stuffing in the middle. Cover it with a new tortilla of minced meat and make a round cutlet. Try to make sure that the filling does not come out of the minced meat, and the cutlet itself is even, without seams.

Dip the cutlets in flour and place in a frying pan heated with oil. Fry on both sides until golden brown(as described above) and bring to readiness on minimum heat under the lid.

womensgroup.ru

Ingredients

• 700 g cod fillet;
• 1 onion;
• 2 eggs;
• 9 tablespoons of oatmeal;
• 3 tablespoons chopped cilantro or parsley;
• 1 tablespoon lemon juice;
• salt and ground pepper- taste;
• 100 g butter;
• vegetable oil- for frying.

Cooking

Pass the cod fillet and onion through a meat grinder. Add greens, 3 tablespoons of oatmeal, lemon juice, salt, pepper to the minced meat. Mix everything and leave for 30 minutes. Meanwhile, cool and cut into cubes. Add eggs to minced meat and mix.

Grind 6 tablespoons of oatmeal in a coffee grinder or blender: they will be needed for breading cutlets. With wet hands, make a cake out of minced meat, put a teaspoon of butter in the center and form a cutlet.

Roll cutlets in crushed oatmeal, fry in vegetable oil until golden brown and immediately transfer to a baking dish. Send it to the oven preheated to 180 degrees and bake for 10-15 minutes.

Any hostess knows how to cook delicious, fragrant, juicy, hot homemade cutlets. Classic cutlets are made from a mixture of two types of minced meat, these are beef and pork. If you add a new product to minced meat, you can get a variety of taste. They go great with absolutely any kind of side dishes.

Previously, a cutlet was called a piece of meat with a bone, in Russia they began to call products from minced meat cutlet only at the end of the 19th century. Cutlets are molded from various minced meat mixed with various ingredients.

blinded raw meatballs fry over high heat, without covering the pan with a lid. Fry until cooked on both sides. When the cutlets are completely fried, cover the pan with a lid, and add 3-4 tbsp. broth or water, steam for another 3-5 minutes. This will be a guarantee of readiness and so you can keep the juiciness for some more time.

Delicious classic minced meat patties, step by step recipes

In our article, we will look at how to cook cutlets from various minced meat, they will undoubtedly be tasty and will delight your household.

Menu:

People are very fond of homemade, juicy and fragrant meatballs. Experienced hostesses prepare minced meat for cutlets themselves, each using their own subtleties and tricks. Classic way cooking cutlets is often used at home, as well as in catering places.

Little tricks for delicious cutlets:

1. You can add a little cold water to the minced meat, this will make the cutlets juicy.
2.Butter will make cutlets airy.
3. Added various spices to minced meat for cutlets will give a spicy flavor.
4. And in order to get an appetizing crust, it is first recommended to fry the products over medium heat.

Ingredients:

• boneless beef - 0.5 kg
• pork - 0.5 kg
• white bread - 0.200 g
• milk - 0.5 cups
• eggs - 2 pcs.
• onion - 2 pcs.
• salt pepper.

Cooking:

1. For minced meat, we take a little frozen. So it will be easier to scroll it through a meat grinder. Add a little water to the rolled meat so that the cutlets are juicier.

2. We also scroll the onion in a meat grinder, or grind it in a blender. Soak bread or loaf in milk and add to minced meat, break eggs into it, put salt and pepper. We mix everything. We have prepared minced meat.

3. Slightly moistened hands in water so that the stuffing does not stick to them. And for the ductility of the minced meat, we “beat” it on the table, or when shaping, we throw the cutlet from hand to hand. We beat off so that the cutlets do not fall apart during frying.

4. Molded cutlets roll in breadcrumbs or flour and fry in vegetable oil until tender.

We serve ready-made cutlets with a side dish for lunch or dinner.

Bon Appetit!

2. Gravy for cutlets

Most prefer juicy, tender, aromatic and delicious meatballs from various meats. And if they are supplemented with gravy, this will only make them tastier. If you decide to cook cutlets for the next dinner, do not forget about the sauce for them. What gravy for cutlets can be prepared, you will learn from our recipe.

Ingredients:

• tomato paste or sauce - 30 grams
• onion 1 pc.
• garlic 2 cloves
• flour 2 tbsp
• carrot 1 pc.
• water 200 ml
• ground black pepper, salt, spices
• vegetable oil

Cooking:

1. We clean the onion and cut it finely. My carrots, peel, rub on a coarse grater.

2. Pour the oil into a frying pan and heat it over a fire. Put the onion in a preheated pan, fry it until golden brown, then add the carrots there.

3. Peel the garlic and cut into small plates. We put it to the fried vegetables, salt and interfere.

4. tomato paste add to vegetables and season with spices. Mix well and add flour. As the mass begins to thicken, pour water until the desired density is formed.

5. Stew for about 5 minutes and remove from heat.

Our gravy for cutlets is ready.

Bon Appetit!

3. Minced beef cutlets

Ingredients:

• 500 g ground beef;
• salt;
• onion - 1 medium head;
• two pieces of white bread;
• egg - 1 pc.;
• flour for rolling;
• 140 ml of milk.

Cooking:

1. Divide the bread into pieces and soak in milk for 10 minutes. After kneading the bread to a homogeneous consistency.

2. We clean the onion and rub it on a medium grater.

3. Ground beef put in a bowl, add grated onion, soaked bread, salt to it and break the egg. Mix everything thoroughly with your hands.

4. We form cutlets from minced meat.

5. Pour the flour into a plate and mix with a pinch of salt.

6. Roll each cutlet in flour.

7. Heat the oil in a frying pan and fry all the cutlets on both sides until cooked. We put all the cutlets in a pan, add 3-4 tablespoons of broth or water, cover with a lid and let it steam for 3-5 minutes.

Serve cutlets with your favorite side dish, decorating with chopped herbs.

Bon Appetit!

4. Minced pork cutlets

Even if you think about your figure, you can cook pork cutlets, and this stereotype that pork dishes get better is generally wrong. Naturally, pork cutlets are not diet dish, but with little use they do not harm the figure. So delicious minced pork cutlets are a great solution for a delicious and nutritious breakfast or lunch.

Ingredients:

• minced pork 0.5 kg
• large piece of white bread
• milk 100 ml
• onion 1 pc.
• egg 1 pc.
• salt 3/4 tsp, a mixture of peppers (to taste)
• vegetable oil 50 ml
• wheat flour or ground breadcrumbs

Cooking:

1. Cut the bread into slices, the crusts can be removed. Pour the crumb with a little warm milk. Leave for 10-15 minutes so that the bread is soaked with liquid.

2. Peel and finely chop the onion

3. We use ready-made minced pork. Add onion, bread crumb, beaten egg to minced meat. We fall asleep salt and spices. Mix everything thoroughly and beat the minced meat.

4. We make small cutlets. Roll them in flour or crushed breadcrumbs.

5. Put a few pieces into hot oil. Fry over medium heat on one side. As soon as a crust appears, turn the patties over to the other side. Fry until tender and then let it steam for 3-5 minutes, with the lid closed, adding a little liquid 3-4 tbsp.

6. Cutlets are ready. Enjoy the recipe.

Bon Appetit!

5. Minced chicken cutlets

Ingredients:

• Chicken fillet - 500 g
• Onion - 1 pc.
• Bread - 100 g
• Hard cheese (grated) - 2 tbsp.
• Breadcrumbs - 4-5 tbsp.
• Chicken egg - 1 pc.
• Cream 10% - 2-3 tablespoons
• Salt - to taste
• Pepper - taste
• Vegetable oil - 3-4 tbsp.

Cooking:

1. Put in a deep bowl minced chicken, bread, cheese, put the egg, cream, salt and pepper, onion.

2. Mix the minced meat for cutlets until smooth, let it brew for 10 minutes.

3. We form cutlets with wet hands, roll in breading.

4. Fry cutlets in a preheated pan on both sides until cooked.

5. Put the finished cutlets on a paper towel to drain excess oil.

6. Serve ready-made cutlets with your favorite sauce and side dish.

Bon Appetit!

6. Cutlets from minced turkey

Poultry cutlets are especially tender and airy. At proper preparation suitable for dietary nutrition.

Ingredients:

• Turkey fillet 0.5 kg
• onion 1 pc.
• sour cream 2 tbsp
• garlic 1 pc.
• egg 1 pc.
• starch 2 tbsp
• salt, pepper to taste

Cooking:

1. My fillet and cut into small cubes. The smaller the pieces, the more tender the finished cutlets will be.

2. We also finely chop the onion, and pass the garlic through a press.

3. All these ingredients, along with the rest of the recipe, are transferred to the prepared turkey. After mixing, the mass is sent to the refrigerator for infusion.

4. On a greased baking sheet, lay out the meat cakes formed with wet hands.

Juicy turkey cutlets in the oven are baked for about 45 minutes at a temperature of 200 degrees.

Bon Appetit!

7. Video - Cutlets with gravy

Bon Appetit!

My dad's signature cutlets. Juicy and very tasty. The recipe is masculine, solid and therefore has many nuances that give answers to questions about how to cook real homemade cutlets without any problems.
A few preliminary tips:
-To cutlets were juicy:
minced meat must be made by yourself, on a large grill, while part of the meat should be with fat, which, when fried, will soften the meat fibers and the cutlets will not be dry and hard. You can additionally twist a piece of fat for this purpose. But it is better not to twist the onion in a meat grinder, but chop it finely with a knife so that it does not lose its juiciness and aroma. It’s good to add a little water to the minced meat (pour it along with soaked bread), while cooking, it becomes a broth and remains inside the cutlets.
-To cutlets did not stick and did not fall apart in the pan:
before frying, the minced meat must be thoroughly kneaded and beaten off (see the steps of the master class). This is a very important technological manipulation. So the cutlet dough becomes elastic and perfectly holds a piece. You need to start frying cutlets on good fire and without a lid, due to the high temperature, a crust immediately forms, which not only keeps the juice and fat inside, but also prevents the cutlets from sticking to the pan. Rolling in flour also reduces the risk of sticking.

Ingredients:

• 1 kg of meat (bold pork + beef in different proportions, I have 1/3 beef, 2/3 pork)
• 2 large onions
• 1 egg
• 2 slices of yesterday's bread (only crumbs are needed)
• 1 tsp with a little salt
• 1/3 tsp freshly ground pepper
• vegetable oil for frying (5-6 tablespoons)
• flour for breading (1 cup)

Bread crumb (without crust) to disassemble into fibers, pour half a glass of water, soak for 5 minutes. The water should soak the bread well.

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Finely chop the onion.

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Pass the meat through a meat grinder on a large grill.

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Add bread crumb (along with water), egg, onion.
Salt (for 1 kg of meat 1 tsp salt with top), pepper (slightly less than 1/3 tsp freshly ground pepper).

Stir well.
Then, with a hand dipped in water, we tear off lumps of minced meat the size of a cutlet and throw them back into the bowl from a distance of 20 cm, break the minced meat in this way for about 10 minutes, until it becomes elastic, homogeneous, and will be held in one mass.
Minced meat cutlets mixed in this way never fall apart when frying in a pan!

Let the mince rest for 10-15 minutes.
At this time, the meat pieces are saturated (marinated) with onion juice, salt and pepper.

One of traditional dishes Russian cuisine - cutlets. Almost every housewife knows how to cook them. At the same time, many people make minced meat for beef and pork cutlets according to 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 find out whether minced beef and pork are juicy and fragrant, you should plunge into history. How did this dish come about? It is worth noting that the cutlets looked and were initially cooked differently than 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. Several layers of pulp were wrapped around them like cakes. The bone at the same time should have been mandatory. 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 turn out tasty, juicy and fragrant cutlets, while for others the dish comes out tough, dry? To make pork juicy and soft, you should follow a few simple tips. They will help you achieve great results.

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

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

Minced meat products

In order for the minced meat for beef and pork cutlets to be good, you should choose fresh and quality products. We should not forget that it is difficult to make something good and healthy out of tasteless ingredients. Therefore, you should not buy minced meat of dubious quality in the store. It's best to cook it yourself.

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

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

Adding onions the right way

If you add onions, then you get delicious meatballs from minced beef and pork. However, even 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 taken into account. For 1 kilogram of minced meat, about 200 grams of onion is required.

Secrets of delicious cutlets

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

1. IN minced meat it is worth adding a few tablespoons of water, preferably cold. You can also use a piece of ice. As a result, the finished cutlets will be juicier, since water will evaporate during the cooking process, and not juice.
2. Butter made from cream will add airiness.
3. FROM chicken eggs should be more careful. This product allows not only to keep the shape of the products, but also makes them more rigid. Do not put 3 eggs per 1 kilogram of meat. Replace them better with grated potatoes.
4. Enrich the taste of cutlets can be very in a simple way- adding zucchini, potatoes or carrots to minced meat. These products will make the dish softer.
5. To make the stuffing become "viscous", you can beat it on the surface of the table. This manipulation will saturate the product with air, which will make the finished cutlets fluffy and tender.
6. To give the dish a spicy flavor will allow various spices added to the minced meat for beef and pork cutlets. The recipe with 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 without smell.
8. To get a delicious crust, it is first recommended to fry minced meat products over medium heat. They should brown. Bring to readiness over low heat. At the end of cooking, the flame can be increased.

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

Classic cutlets

How to cook classic meatballs from homemade minced meat? Pork, beef and other ingredients must be of high quality. For cooking you need:

• 1 kg of mixed minced meat (beef and pork).
• Bread or loaf, preferably stale and dry - 200 g
• Raw egg - 1 pc.
• Onion - 3 pcs.
• Water 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 step by step involves the following steps. First of all, it is worth putting the bread in a deep bowl and pour it with water. You can also use milk for this purpose. When the bread softens, the liquid must be drained.

Onions must be peeled and passed through a meat grinder or finely chopped. If desired, you can fry it, but only in butter. Put minced meat and chopped onion into a container with softened bread, beat in an egg. Do not forget about spices and salt. Once all the ingredients are in the bowl, mix them well. That's all, minced meat for cutlets is ready. It remains only to form cutlets 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 greens

To cook minced beef and pork cutlets with herbs, you will need:

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

Cooking process

To begin with, it is worth preparing minced meat by 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 purchased is fresh. Milk should be warmed up a little, and then pour slices of bread over it. They should soften up.

It is recommended to chop dill and parsley greens. Drain the liquid from the bread, and then add to the container with minced meat. Here you also need to add greens, onions, eggs, salt and spices. You need to knead the minced meat for 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.

Cutlets from minced beef and pork "Juicy"

To prepare these meatballs, you will need:

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

Cooking steps

These cutlets are prepared with filling. To do this, grate the cheese on a fine grater. Butter must be softened. After that, it must be rubbed with a fork, mixed 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. Don't make it without eggs. Bread crumbs should be cut into pieces, and then poured over them 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 the filling is wrapped in it. The blanks should be rolled in flour, dipped in a beaten egg, and then rolled again in breadcrumbs. After that, you need to fry the cutlets over medium heat.

Cutlets "Hercules"

In this case, eggs are not added to the minced meat. They are replaced with oatmeal. To get juicy minced beef and pork cutlets, you will need:

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

How to cook

Beef and pork should be separated from bones, cartilage, veins and films. After that, the meat must be chopped. You can do this with a meat grinder. Pour milk, preheated to room temperature, into the prepared minced meat. Onions need to be peeled and grated on a fine grater or finely chopped. The resulting slurry should be transferred to a container with minced meat. Here you need to add salt, herbs, pepper, oatmeal. The last component is recommended to grind with a coffee grinder.

Minced meat 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.

Recipe with rice

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

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

How to make meatballs

First, rinse the rice in cold water. Now you need to pour it into the pan and pour boiling water. At the same time, 2 cups of water are required for 1 part of rice. Onions and garlic should be peeled, and then minced together with minced meat through a meat grinder. Add rice, salt, spices to the resulting mixture, and then mix well. From the mixture it is necessary to form cutlets and fry them in vegetable oil.

Quick cutlets

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

1. 600 g of mixed minced meat.
2. 4 eggs.
3. 2 raw potatoes.
4. A bunch of green onions.
5. 50 g mayonnaise.
6. 3 art. spoons of flour.
7. Spices.

Cooking method

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

In conclusion

Cooking the right minced meat for beef and pork cutlets is only half the battle. It is important to make it light, airy and gentle. To do this, it is recommended to place the finished minced meat in the refrigerator for about half an hour. It is recommended to stir the components with your hands. This will determine the consistency of the mixture, as well as remove any lumps. When forming cutlets, minced meat often sticks to your hands, so that this does not happen, you can moisten them in cold water.

Almost every family can boast of their own recipe juicy fragrant cutlets. Usually, a signature cooking method is passed down from a grandmother or great-grandmother and is gradually improved by each generation.

The following recipe for classic mixed minced meat patties has also been repeatedly improved and modernized by experienced housewives. For the cutlet mass, beef and pork will be used here, but you can experiment with other types of meat - lamb, veal, poultry or game meat.

We will show you how to cook traditional meat cutlets from pork and beef. We will teach you how to make cutlets neat, juicy and appetizing. Few will turn it down meat dish, everyone's favorite cutlets can be served with any side dish. Do you know how they beckon at night? The whole family is sleeping, you go to the refrigerator, open the saucepan, take out the cutlet, cut off a piece of bread, yummy, it's very difficult to resist.

Taste Info Meat second courses

Ingredients

• Ground beef - 300 g;
• Minced pork - 300 g;
• Long loaf or other white bread - 120 g;
• Milk - 120 ml;
• Chicken egg - 1 pc.;
• Onion - 0.5 pcs.;
• Wheat flour - 4 tablespoons;
• Salt - 1 tsp;
• Black ground pepper - to taste;
• Vegetable oil for frying - 70 ml.

How to cook classic minced meat patties

Grind the bread with a knife or crumble it with your hands. Pour in prepared milk. Leave to soak.

Now let's get to the stuffing. It can be purchased at the store ready-made, but it is much better to chop the meat yourself. Then you will know exactly what the minced meat consists of, which means you will not have to doubt its quality.

So, to make a classic mixed minced meat, you need beef or veal and fatty pork in a 1: 1 ratio. They need to be crushed with a meat grinder or combine.

Peel the onion, chop it very finely. To facilitate this task, you can use a blender, combine, meat grinder or a special chopper for vegetables. Add chopped onion to mince.

There also break one pre-washed chicken egg.

Squeeze out the softened loaf and transfer to minced meat.

Season the ingredients with salt and black pepper.

Mix the mince thoroughly. To give the minced meat even greater density, it is recommended to beat it off. To do this, take the cutlet mass in your hand and with an effort throw it back into the bowl. Repeat this action several times. After such a reception, the cutlets will keep their shape better.

The meat base for cutlets is ready.

Wet your palms with cold water. With wet hands, shape the minced meat into patties of the desired size and roll them in flour or breadcrumbs. Many housewives fry cutlets without breading, but if you are not very experienced hostess, then at first we recommend using breading, with it the cutlets will keep their shape better and definitely will not fall apart.

Pour vegetable oil into a frying pan. As soon as it warms up, transfer the prepared cutlets there. They should be laid close enough to each other (but not close). So they will turn out much juicier.

For frying cutlets, it is best to use a frying pan with non-stick coating. Products will not stick to it and will better retain their shape during the cooking process.

Fry the cutlets under the lid until golden brown over low heat, 3-4 minutes on one side, and then 2-3 minutes on the other side.

Mixed minced meat cutlets are ready, they turned out delicious, ruddy, very appetizing!

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Adviсe:

• For minced meat, choose not too lean pieces of meat. They must contain a sufficient amount of fatty layers. Then the minced meat dish will turn out juicy.
• Yet juicier cutlets make vegetables. Be sure to add onions to their composition. You can also use some carrots, chopped herbs and garlic. These ingredients will add not only juiciness to the dish, but also piquancy.
• If you do not have a loaf, you can use any other pastries. Pieces of bun will do tin bread, baguette and even bagels. Any bakery products make the cutlet mass more dense and elastic.
• Instead of a loaf, some use oat flakes, hostesses also like to add chopped raw potatoes to the cutlet mass.
• To give the cutlets a crispy crust, they can be rolled in flour (as indicated in the recipe), special breadcrumbs, semolina, or in a beaten egg. This technique is called breading. It serves to create an appetizing crust on the product and to preserve all the flavors inside it. Although a properly cooked cutlet will remain juicy and tasty even without any breading.
• If you want to get a dish with a delicious crispy crust, do not cover the pan with a lid during the frying process. In this case, be sure to cook the cutlets on low heat so that they have time to fry completely.
• It can be very useful.
• If you prefer soft cutlets, then cook them under the lid. The lingering moisture will steam them and they will turn out very tender.