Classic meatballs from minced meat
Description
The recipe won't take much time. Real classic meatballs turn out best when made from mixed ground meat. I usually use beef and pork (roughly 50/50). My grandfather always said these meatballs were the tastiest. Ground beef cooks much faster than beef in chunks, while pork provides the necessary fat content and tenderness. The result is a perfect balance. Serve hot.
Instructions
- 1
Step 1
Cut the meat into pieces, peel the onion and garlic, and chop them into small pieces as well. Grind everything together using a meat grinder or food processor. Soak a piece of bread roll in milk, then grind it too (you can process it together with the other ingredients). Add 1 large egg to the bowl with all the ingredients.
- 2
Step 2
Now all the ground ingredients need to be thoroughly mixed until uniform. Then add salt, pepper, and you can also use herbs and other seasonings. Shape the mixture into patties with your hands.
- 3
Step 3
To prevent the patties from sticking to your hands and the plate, spray them with water. Pour flour into a bowl. Roll each patty in flour on all sides. Instead of flour, breadcrumbs work well.
- 4
Step 4
Now heat up a frying pan and pour some vegetable oil into it. Usually, you shouldn't skimp on oil when frying cutlets, otherwise they will turn out dry and may burn. You can add a little water at the end of frying and cover the pan with a lid. This way, the cutlets will be braised.
- 5
Step 5
Fry the cutlets on all sides, including the edges. This way, they will cook more evenly and won't have time to burn. Serve the cooked cutlets with a side dish of vegetables, mashed potatoes, or buckwheat.