Sailor-style cutlets
Description
The dish is prepared without unnecessary complications. I came up with these meatballs a very long time ago, primarily as an economical recipe—just a small amount of minced meat yields a generous serving for the whole family. Besides, leftover pasta from the previous day can always be added into these meatballs. Over time, they became a family favorite, so now I cook pasta specifically for them. Breading the meatballs isn't necessary; they can be baked in the oven. However, fried ones with tomato sauce are the tastiest. The dish is ready to be served.
Instructions
- 1
Step 1
Cook small pasta al dente, drain the water and let cool. Mix with the ground meat, tomato paste or sauce, egg, and grated cheese. Season with salt and pepper to taste, and be sure to add some oregano. Thoroughly knead the mixture and let it rest for about 15 minutes. You can use two eggs if they are not too large. In any case, the mixture should not be too runny.
- 2
Step 2
With wet hands, shape small round patties. Smaller ones are easier to flip. If desired, you can coat the patties in flour—corn flour tastes better—adding herbs and spices to the coating.
- 3
Step 3
Sear the patties over medium heat until golden brown, then reduce the heat to low, splash no more than two tablespoons of hot water into the pan, cover with a lid, and let the patties finish cooking. Alternatively, after light browning, you can bake the patties in béchamel or cheese sauce.
- 4
Step 4
Serve the patties with homemade tomato sauce or ketchup. Tomato juice goes well with the patties too.