It is believed that the main meatball recipe came from the east. Maybe so. But the idea of stewed or baked meat balls could appear at the same time in different parts of the world, because the dish is simple, concise, and allows less heat to be spent than, say, cooking lumpy meat or even cutlets. The difference in approaches is understandable: if in the east meatballs are prepared mainly from lamb, less often - goat meat, then in the west they often use minced meat from a mixture of beef and pork or poultry. One of the most popular oriental dishes, which is closest to modern meatballs, is kyufta. It is usually served in broth. However, the European culinary school for broths "has in store" meatballs, and prescribes to cook meatballs in the form of an independent dish.
It is necessary
- - Meat;
- - bird;
- - eggs;
- - tomatoes;
- - potatoes;
- - mushrooms;
- - onion and garlic;
- - cream;
- - cheese;
- - salt and spices;
- - meat grinder;
- - frying pan;
- - stewpan;
- - baking dish.
Instructions
Step 1
Decide what kind of meat you are going to cook meatballs from. The most suitable mince is obtained from a mixture of beef and pork. It has an optimal ratio of protein and fat, giving a good connection to the meatballs and does not require the addition of eggs. In some cases, you can cook meatballs from one beef. Then for the minced meat it is worth choosing parts rich in collagen - for example, the thigh or the inner part of the thigh - knuckle. They are also suitable because they do not contain large veins, respectively, any household meat grinder will take them without problems. It's hardly worth saying that better quality meatballs will come from chilled, not frozen meat. The point is not that the meat was frozen, but in what conditions it was thawed, to what extent it retained or lost the meat juice.
Step 2
Otherwise, make chicken meatballs using equal portions of the breasts and thighs. If you are cooking for children, first remove the skin from it, which should not be given to babies in any form. It's not about the fat content, as it might seem at first glance. Bird skin is a kind of "warehouse" of most of the harmful reagents obtained by chickens in poultry farms; it is better to remove it. Another bird that can make wonderful meatballs is turkey. It is considered hypoallergenic and richer in minerals. In addition, when growing turkeys, less hormones and other harmful substances are used, for example, antibiotics, and in some cases they do without them altogether. For baby food, turkey pulp is indeed preferable. So why not make delicious meatballs out of it.
Step 3
After determining the choice of raw materials, think about the preparation method. It is more correct to cook meatballs in an oven that imitates languishing in a Russian oven. The fact is that it is the increased cooking time at lower temperatures that can give the minced meat balls the optimal combination of softness and juiciness. Oven dishes are also healthier because you usually use less fat for them than with traditional frying in a pan.
Step 4
Saute meatballs in tomato sauce with pickled cucumber or capers. For these purposes, turn the meat in a meat grinder, adding onions and garlic. To make the meatballs lighter in structure, rub the peeled medium-sized potato tuber into the minced meat. Season with salt, black pepper and any other spices you like. Dried Mediterranean herbs - rosemary, basil, sage, are well suited to such meatballs. But add quite a bit, because we will also put them in the sauce. Form the meatballs, sauté in a dry non-stick skillet. This operation is done in order to seal the meat juice - it is he who is responsible for the future juiciness of the meatballs. Simultaneously prepare a sauce of boiled tomatoes, stir constantly, salt, pepper, season with herbs, dip pickled cucumber cubes or capers into it. Transfer the meatballs to an ovenproof dish, pour over the sauce, place in the oven, simmer for about 15-20 minutes. (Similarly, you can cook meatballs with boiled rice, replacing half of the minced meat with them.)
Step 5
Bake the chicken or turkey meatballs under the cheese crust. For this dish, pass the flesh of the poultry through a meat grinder or process with a blender. Season with salt and pepper. If you are cooking for children, do not overdo it with either one or the other. Beat in a couple of eggs (for 1 kg of breasts and thighs). Mix well. Boil 2-3 more eggs and chop finely. Divide the minced meat into balls, flatten them, put some egg crumbs on each tortilla, then roll back into a ball so that the filling is in the center. Fry the meatballs in a dry skillet, as in the previous recommendation. Grate cheese, mix with cream to make a mass similar in consistency to sour cream of medium thickness. Place it on top of the meatballs and place the skillet in the oven. The dish will be baked for about 10-15 minutes.
Step 6
Vary the sauces for stewing or baking meatballs. Try to make lamb or goat meatballs, which go well with sour-fruit sauces based on pomegranate, dogwood, and tkemali. Alternatively, add not rice, but stewed vegetables to the minced meat: onions, carrots, celery roots, parsnips, parsley. Meatballs with pumpkin also taste good, which is recommended to take about a third less than minced meat and first turn into mashed potatoes. Or you can stew meatballs with mushrooms. Or bake with fresh herbs. Or stuff with dried apricots. This is such a dish - it is good in almost any form and with any accompaniment - young steamed vegetables; potatoes; fragrant pounded buckwheat porridge; freshly prepared durum wheat pasta. Everyone loves him: fastidious kids, and always in a hurry, and the most entertaining men in the world, and young women who are constantly worried about keeping the waist - just in this case, as a side dish for meatballs, you should choose a portion of seasonal salad seasoned with lemon juice.
