Meatballs or cue ball originally in Russian cuisine were called medallions from a whole beaten piece of meat fillet. But already in the culinary bestseller of the mid-19th century - "A Gift to Young Housewives" - chopped veal cuts are described, and then, when quality meat becomes less and less and Russian cuisine turns into Soviet, they start calling any round cutlets.
It is necessary
-
- Chicken fillet meatballs
- stuffed with mushrooms
- 300 g chicken fillet
- 250 g champignons
- 1 white onion
- 40 g grated Parmesan
- 1 egg
- 1 pinch of oregano
- olive oil
- salt and pepper to taste
- For breading
- 1 egg
- 100 g bread crumbs
- frying oil
- Boiled poultry meatballs
- 400 g of boiled meat (chicken, turkey)
- 1 slice of stale white bread
- 2-3 chicken eggs
- 1 tbsp grated parmesan
- 50 g parsley
- 50 ml milk or 22% cream
- flour
- breadcrumbs
- 1/4 tsp each paprika and ground nutmeg
- salt
- pepper
- olive oil and butter for frying
Instructions
Step 1
Chicken fillet meatballs stuffed with mushrooms
Rinse the mushrooms under running water and dry. Cut off the caps and cut them across into slices, cut the legs into circles. Take a wide knife known as a chef's knife and chop the mushrooms into small cubes. Peel and chop the onion as well.
Step 2
Preheat a skillet and place the mushrooms on top of it. Fry them, stirring occasionally, until all the liquid has evaporated. Pour in vegetable oil and add mushrooms. Reduce heat to low, cover and simmer for 10 minutes, stirring occasionally. Turn off mushrooms and onions and let cool.
Step 3
Try Italian minced meat cutlet technology. Take chicken fillet, beat it lightly, sprinkle with pepper and salt and fry in vegetable oil for 1.5-2 minutes on each side. Let cool. Cut into small pieces and place in the bowl of a food processor. Break an egg there, add cheese and spices and grind everything into minced meat.
Step 4
Beat the remaining egg a little. Place the breadcrumbs on a plate. Heat oil in a skillet and place it under medium heat. Take a little minced meat in your hand, place the mushroom filling in the center and form a round cutlet - a meatball. Dip it first in a beaten egg and then in bread crumbs. Place in a skillet. Sculpt the meatballs until the minced meat ends. Fry in hot oil until crisp. Serve hot on a pillow of lettuce.
Step 5
Boiled poultry meatballs
This recipe is good because you can use meat left over from broth or from baked poultry, because despite the name, pieces of fried chicken or turkey are also suitable.
Step 6
Prepare the mushroom filling in the same way as described in the previous recipe. Soak bread in milk or cream. Cut the meat into pieces. Chop the parsley. Put chopped meat, parsley in the bowl of a food processor or blender, squeeze the soaked bread and add it to the poultry, add the spices and chop everything into minced meat. Stick the mushroom-filled meatballs, roll them in flour, dip them in a beaten egg and bread in breadcrumbs. Fry for 4-5 minutes over medium heat in a mixture of butter and vegetable oils.
