Meatballs should not be confused with such a popular dish as cutlets. Contrary to popular belief, these two dishes differ from each other not only in form. Unlike cutlets, meatballs are breaded exclusively in flour, and vegetables, boiled rice, dried fruits or mashed potatoes are certainly added to the main component (meat or fish).
Well, and, of course, cook meatballs and serve them in a sauce. Such features of the dish are explained by its origin: meatballs are a Turkic dish, and meat broth with the addition of tomatoes, vegetables, flour or sour cream is considered the most natural and traditional sauce for them. Diet chicken can be used to make the meatballs less fat. And in order to surprise guests or to please the household, you can try to cook meatballs, which are also called "drunken".
To prepare "drunken" meatballs, we need: half a kilogram of minced meat (whatever you like best), 50 grams of hard cheese, two eggs, 100 ml of milk, two cloves of garlic, 100 ml of red wine (preferably dry), bread crumbs and vegetable frying oil.
• Combine minced meat with eggs and grated cheese.
• Add a couple of tablespoons of bread crumbs and spices (salt, finely chopped garlic, ground black pepper).
• Form into balls (small, meatballs should not exceed the size of a chicken egg). After that, the meatballs must be slightly flattened and breaded in flour.
• Heat the oil in a skillet (you can also add chopped garlic to it) and fry the meatballs over high heat on both sides.
• After the meatballs are fried, add wine and milk to the pan and keep the dish for ten minutes on low heat, turning the meatballs from time to time if necessary.
• Remove the meatballs from the sauce and transfer to a platter, and pour the grated cheese into the sauce itself and boil the mixture until it thickens.
• Serve the meatballs hot or cold with sauce and any finely chopped herbs.
