How to cook minced meat in a saucepan. Secrets of making delicious homemade minced meat

Meat cutlets with beets Cutlets - one of the most popular dishes. Seems, traditional recipe difficult to decorate somehow. But try adding beets to the minced meat - the cutlets will turn out juicy and tasty and inexpensive!

You will need: 500 g minced meat
1 beet
1 egg
1 onion
1 small potato
salt, pepper
vegetable oil for frying

Preparation:

The beets, boiled until tender, need to be grated and mixed with minced meat. Then add peeled and grated raw potatoes, eggs, chopped or minced onions and spices.

Then you need to mix the minced meat thoroughly, form cutlets and fry them in vegetable oil until completely cooked. To make the cutlets even tastier, you can add a few sprigs of chopped mint to the minced meat.

Cutlets "Unusual"

Ingredients:
minced meat 300 g
clove of garlic 3 pcs
sour cream 1 tbsp. l.
salt and pepper to taste
cumin seeds to taste

Into the filling
champignons 100 g
onion 1 piece
boiled eggs 2 pcs
sour cream 2 tsp.
1 raw egg pancakes

Preparation:
Mix minced meat with grated garlic, salt and spices
add sour cream, mix well, beat in a bowl
For the filling, fry the chopped onion with mushrooms until tender, add salt and pepper.
Add sour cream
chopped eggs, mix.
Divide the minced meat into 2 parts, form into cutlets and flatten.
Fry on both sides until cooked.
Beat a raw egg, bake a pancake, cut into strips. Divide the filling in half
Divide the filling in half. Place the filling on each cutlet and place pancakes on top. Serve with any side dish.

Homemade noodles with meatballs

Ingredients:
Minced meat (beef + pork) - 300 gr.
2. Chicken breast fillet - 150 gr.
3. Chicken egg - 2 pcs.
4. Quail egg (optional)
5. Chicken soup set- 1 kg.
6. Boiled rice - 200 gr.
7. Flour - 400 gr.
8. Onions - 3 pcs.
9. Salt/pepper/spices/herbs.
10. ginger root (to taste)

Preparation:
1) First of all, prepare the minced meat for the meatballs. Why take chicken fillet and bring it to the state of minced meat.
2) Next, add to the minced pork and beef coarse our minced chicken, boiled rice, a teaspoon of ground cumin, two teaspoons of paprika, finely chopped onion, a mixture of dried herbs, salt to taste, one chicken egg. Mix this whole thing thoroughly, and then put it in the refrigerator for a couple of hours.
3) make the dough: pour flour into a deep bowl, break one egg and about 150 grams of warm water into it. Knead, cover with something, and let stand for 30 minutes.
4) While the dough is resting, set the broth to prepare. When the broth is ready, add salt and pepper.
5) Take the minced meat from the refrigerator and roll it into medium-sized lump balls
6) Roll out the dough into a thin sheet, and, again, let it dry for about 15 minutes.
7) add our meatballs to the soup.
9) Finely chop the onion and fry it in a frying pan until golden brown. Add to our broth
10) Reduce the heat under the broth to minimum, and move on to the main action - noodles. Our rolled out dough is already dry enough, roll it into a sausage, which, in turn, is cut into pieces of the desired thickness (width of the noodles)
11) After the noodles are ready, you can immediately pour them into the boiling broth and cook until done.

“Balls of thread” with minced chicken. I somehow found these on the Internet, either puff pastry pies with minced meat, or minced meatballs in dough... But delicious! Whatever you call it)
Products
Minced chicken - 300 g
Onion - 1 pc.
Salt - 0.5 teaspoon
Ground black pepper - to taste
Puff pastry - 125-200 g
Yolk - 1 pc.
Vegetable oil for greasing the baking sheet (optional)

Step-by-step photo recipe for “Balls of thread” with minced chicken
The ingredients for this dish are quite ordinary.
How to cook puff pastry with minced meat:

Peel the onion and chop finely.
Pour the onion into the meat, add salt and pepper.
Mix thoroughly.
Defrost the dough and roll it out 0.5 cm thick between two layers of cling film (otherwise it will stick).

If the dough was sold in thin sheets, you can skip this point.
Without removing the film, cut the dough into thin strips.
From the minced meat we make meatballs the size of small walnut. I got 20 pieces.

You can make meatballs larger...
Take one strip of dough, stretch it out and flatten it. To make it easier, you can tear off not very long pieces.
Line a baking tray with baking paper. Wrap the minced meat balls with dough and place the minced meat in the dough on a baking sheet.
Turn on the oven.

Carefully brush the dough with yolk.
Place the baking sheet about 1/3 from the top (not at the very top). Bake the dough with minced meat for 40-45 minutes.
When the dough is well browned, our balls are ready.
Bon appetit!

Scotch quail eggs

Ingredients for 12 pieces:

12 quail eggs
300 g chicken fillet
3 sprigs parsley
1 clove of garlic
1 tsp Dijon mustard
salt and ground black pepper
2 tbsp. flour
1 chicken egg
150 g breadcrumbs
500 ml vegetable oil for deep frying

Chicken fillet cut into small pieces and place in a blender bowl. Add parsley leaves, garlic, mustard, salt and pepper. Grind.

Place the eggs in a small saucepan and fill with cold water. Place on the fire and cook until tender, about 3-4 minutes from the moment it boils.

We clean the eggs from the shell.

Lightly beat the chicken egg with a fork. Salt and pepper. Pour flour and breadcrumbs into separate plates.

Divide the minced chicken into 12 parts. Take 1 piece of minced meat in your hand and flatten it into a flat cake. Place a quail egg in the center

Cover it with the free ends of the cake, then roll it into a ball. Repeat with the rest of the minced meat and eggs.

Bread each ball in flour, dip in egg and roll in breadcrumbs. Shake off excess breading.

Heat the oil in a deep frying pan or saucepan over medium heat. Add the balls and fry until cooked on all sides, about 7-8 minutes. Transfer to paper towels to absorb excess fat.
Serve warm or completely chilled.

Quick macaroni pie

Necessary:
long paste with a hole, so-called. ziti (the quantity depends on the form in which you will cook; I took half a pack for a glass Ikea form with a diameter of about 25 cm)
minced meat 300 gr.
cheese 100 gr
onion 1 piece
garlic 2 cloves
egg 1 piece
vegetable oil for frying
salt, pepper

Boil the pasta and drain in a colander.
Meanwhile, finely chop the onion and garlic and fry in a couple of tablespoons of oil. Add minced meat, salt and pepper.
Add 2 tbsp. liquids (broth, milk, cream) and simmer until cooked.
Set the minced meat aside and let it cool a little.

Grease the mold with oil and place the paste in it in a spiral, covering the bottom. And then we lay it out along the walls to make it look like a basket. Reserve some of the paste to cover the top.

Mix grated cheese and egg into the minced meat, place the resulting mass in our pasta basket and cover with the remaining pasta in a spiral, the same way we laid it on the bottom.

Place the pan with the prepared pie in a preheated oven for 20-25 minutes at a temperature of 120 degrees. Ready pie should be browned on top.

Cheese soup

Ingredients:
500 g chicken fillet
400 g processed cheese
150 g rice
400 g potatoes
150 g carrots
150 g onion
salt
pepper
greens to taste

Preparation:

When serving, sprinkle with herbs.

Cheese soup

Ingredients:
500 g chicken fillet
400 g processed cheese
150 g rice
400 g potatoes
150 g carrots
150 g onion
salt
pepper
greens to taste

Preparation:
Pour 3 liters of water over the chicken fillet, add salt and pepper and cook until tender (about 20 minutes after boiling).
When the fillet is ready, remove it.

Add rice to boiling broth and cook for 10 minutes. Finely chop the onion. Grate the carrots on a fine grater. Peel the potatoes, cut into cubes or cubes. Cut the meat into small pieces.

Add potatoes to the broth. Add onion. And carrots.
Cook for 5-7 minutes. Then add the meat and cook until the potatoes are done.

Add cheese, mix well and remove from heat.
When serving, sprinkle with herbs.

Cheese soup

Ingredients:
500 g chicken fillet
400 g processed cheese
150 g rice
400 g potatoes
150 g carrots
150 g onion
salt
pepper
greens to taste

Preparation:
Pour 3 liters of water over the chicken fillet, add salt and pepper and cook until tender (about 20 minutes after boiling).
When the fillet is ready, remove it.

Add rice to boiling broth and cook for 10 minutes. Finely chop the onion. Grate the carrots on a fine grater. Peel the potatoes, cut into cubes or cubes. Cut the meat into small pieces.

Add potatoes to the broth. Add onion. And carrots.
Cook for 5-7 minutes. Then add the meat and cook until the potatoes are done.

Add cheese, mix well and remove from heat.
When serving, sprinkle with herbs.

Kube semolina with meat |Ingredients: 500 grams of semolina, 1-1.5 glasses of water (how much semolina takes, the dough should be like yeast), 300 grams of minced meat, salt, spices.

IN semolina add salt and add cold water, stir. Leave to swell for 1 hour. The finished semolina feels and looks like yeast dough. It molds easily. Form balls from semolina: take a piece of “dough” and roll it into a ball.
Use your thumb to press a hole in the ball, put a meat ball in the middle, then seal the edges of the semolina, forming a “bun”. This amount of semolina yields 18-20 cubes

Extra cubes can be frozen. Kube can be stewed with any sauce of your choice. To do this, bring the sauce to a boil and add the cube, cover and simmer for 25-30 minutes. Kube needs to be turned over during the stewing process.
Kube can also be cooked in soup.

Potato zrazy with minced meat

The secret of these zrazy is in the grater; you need to use a large one, not a small one.
It really turns out to be a completely different taste.

Ingredients:
- potato
- 1 carrot
- 1 onion
- minced meat
- 1 egg
- salt

Peel the potatoes (it’s better to use large ones to make it easier to grate).

Grate half onto coarse grater, the other half - on shallow.
Mix everything, add salt.

Combine minced meat (it is better to use pork, as it is fattier, the zrazy will be more juicy), egg, chopped carrots, and onions. Add salt and mix.

Take a little grated potato in your hand and squeeze it thoroughly, spreading the squeezed lump on your palm. Add the filling.
Cover the top a small amount potatoes (squeezed).

Make your palms into a “boat” and form them into an oblong shape (the layer of potatoes should not be too thick so that they are well fried).

Fry until golden brown.

The main thing is to fry the zrazy well; if you don’t eat them in one go, just heat them in the microwave.

Delicious zucchini casserole

Preparation:

Boil rice - 3 tablespoons, mix with 500g. minced meat. Salt and pepper.

Cut 300g mushrooms into small slices, onions into half rings. Fry in vegetable oil

Peel the zucchini, cut lengthwise into thin (the thinner the better) 3mm slices, lightly add salt. I didn't peel the skin while it was still soft.

Grease a cake pan with vegetable oil, place the zucchini so that the edges of the zucchini hang down. I don’t have this mold, so I made it in a frying pan, but it’s a little big
Place the minced meat.
The next layer is mushrooms with onions, then the rest of the minced meat.
Chop the tomatoes, place them,
salt, pepper, grease with mayonnaise with garlic and dill, close with the ends of the zucchini, cover with a layer of mayonnaise. Place in the oven and simmer until done.
When ready, place on a dish, garnish with tomatoes and herbs.

Meat cheesecakes are a quick dinner.

Ingredients:

Minced meat – 500 grams;
- Processed cheese (Hochland “Creamy” briquette) – 150 grams;
-Cottage cheese – 300 grams;
-Grated hard cheese -100 grams;
- Chicken egg - 1 pc.
-Spices – salt, pepper, dry garlic

Preparation:

Add grated cheese, spices and 1 raw chicken egg to the minced meat. Mix cottage cheese with melted cheese. We make nests out of minced meat and fill them curd filling. Bake at 180 degrees for 40 minutes. Sprinkle on top green onions or greens.

Everything is done by eye and depending on how many servings are needed, I got 6)
Puff pastry - 400-500 g
A little fried ready-made minced meat with onions and spices
Cauliflower 300 gr
Processed cheese or regular cheese 100-150 g
Frozen spinach 50-100 gr
Eggs 2 pcs
Cream 2 tbsp. spoons
Spices to taste

Cook cabbage (frozen or fresh) in salted water until tender. Ready dough defrost and place in a greased pan. The dough is layered with minced meat, then cabbage, then thinly sliced ​​cheese and pour it all on top with beaten eggs with cream, spices and added spinach (I had finely chopped defrosted). You can sprinkle green onions on top.
We put this thing in the oven for 25-30 minutes until ready - the dough should be golden and the eggs should be completely baked.
There are many variations - you can make any fillings you like, and most importantly, everything is very quick and easy)

P.S. About 10 minutes before the end of cooking, I covered the pie with foil, since the dough was already ready, but in some places the egg was still liquid.

Homemade chicken sausages.

The recipe may require more or less milk, depending on the meat; the minced meat should be such that it can be easily squeezed out of the pastry bag. When forming sausages, you must try not to allow excess air to accumulate, otherwise there will be voids there during cooking. Sausages can be frozen and cooked without defrosting, which is very convenient.
You can use cling film from Paklan; it does not melt or stick. Cooking time depends on the size of the sausages.

Cooking time: 20 min. + cooling
Servings: 14 pcs.
Difficulty of the dish: #h3_of_5
Similar recipes: #cook_meat #from_chicken

You will need:

400 g chicken fillet
200 ml skim milk
1 tsp. hot mustard
3/4 tsp. sweet ground paprika
1/4 tsp. hot ground paprika
freshly ground black pepper
sea ​​salt
cling film

How to cook:

1. Cut the chicken fillet into medium-sized pieces, pour in ice-cold milk, and let stand for 30-40 minutes.

2. Grind the fillet together with milk using a blender, adding mustard, paprika, salt and pepper to taste.

3. Rub the minced meat through a metal sieve, transfer to a pastry bag, and cut off a corner.

4. Place the minced meat on cling film in the form of strips, the desired length and thickness.

5. Roll the film tightly and tie the ends. Place the sausages in the refrigerator for 1-2 hours, cook in boiling water or steam.

Farfalle with meat sauce.

For 4 servings we will need:
- paste packaging – 500 g
- beef – 500-600 g
- 1 onion
- 2-3 cloves of garlic
- a packet of tomato paste or 2-3 tomatoes
- a small bunch of greenery
- salt
- pepper
- olive or other vegetable oil

Grind the beef through a meat grinder or grind it into minced meat in a food processor. Finely chop the garlic. Heat a frying pan and pour some olive oil. Sauté the garlic for a few minutes. Next, place it on the frying pan. Ground beef. Fry the meat, stirring, until the liquid in it evaporates.
Meanwhile, place a pan of water on the heat to prepare the pasta. While the water is boiling, stir the meat. Peel the onion and chop finely. Add the onion to the minced meat, mix it well and cook meat sauce on low heat under the lid for about 20-25 minutes. Stir the minced meat periodically, trying to crush the pieces of meat as finely as possible.
Cook the farfalle exactly as directed on the package. Place the pasta in boiling salted water and stir while cooking.
While the minced meat and onions are fried, prepare the tomatoes. If you use tomato paste, you should first dilute it in water - pour about 200 g of cold water into a plate and thoroughly stir the paste in it. If you take fresh tomatoes, they should be peeled. To do this, make a cross-shaped cut on each tomato and pour boiling water over the tomatoes, leaving for a few minutes. The skins of these tomatoes will be easy to remove. Next, finely chop the tomatoes or grind them in a blender and add them to the meat.
Salt and pepper the sauce to taste. Let it simmer with the tomatoes for a few more minutes.
Meanwhile, finely chop fresh herbs - dill or parsley. Add the greens to the sauce, stir and turn off.
Place pasta on a plate and top with meat sauce. Bon appetit!

Khinkali Dagestan

Compound:
Lamb (pulp)
Onion 1 piece
Dill, cilantro 100 g each
Salt, black pepper
Tomatoes 1 kg
Half a head of garlic
Butter 100 g
Flour 1 kg
Fresh kefir half a liter
Soda 1\2 tsp.

1. Let the meat cook. We sort through the greens - we separate the branches, the “trunks”
tie with a thread and put together with spices in the broth, onion
We also put it in whole.
2. Knead the dough for khinkali.
Pour the flour into a heap on the table, make a hole in the center, add baking soda,
salt and slowly add kefir.
Mix.
If necessary, add flour - that is, knead according to the principle
“how much flour will the dough take.”
We get such pomp.
Cover with a napkin and set aside.
3.Now the sauce.
Three meaty tomatoes on a grater, salt, pepper and pour into butter
oil that is already boiling in a deep thick frying pan.
Don't be sorry butter, half a pack is just right.
As soon as the mixture boils, reduce the heat and simmer
about 20 minutes until the liquid has evaporated by about half.
Add chopped dill and herbs to the sauce and simmer for another 5-10 minutes.
Chop 3-4 cloves of garlic and place in a bowl where we will pour
sauce, add 2 tablespoons of cold water to it.
When the sauce is ready, cover it with a lid and leave it in a warm place.
4.When the meat is cooked, remove it from the broth and transfer it to
Place another pan in a warm place.
If the broth has boiled away too much, you can dilute it with boiling water, but
A little.
We twist the meat through a meat grinder.
Cut the peeled onion into thin small pieces and add to the meat.
Pour the broth into the prepared minced meat, add salt and pepper. Mix everything.
For the khinkali recipe, roll out the dough into very thin layers (like noodles) and cut out circles from it with a glass (about 10 cm in diameter).
5. Spoon the minced meat filling onto each circle and gather the edges of the dough into folds, securing them together in the center.
6. Then we lift each khinkali (tearing it off the table) so that the meat settles down, and once again we fasten the ends of the knot together so that the juice does not leak out during cooking.
7. Place the khinkali in boiling salted water and stir carefully so as not to stick to the pan.
8. After the khinkali float to the surface, cook for 2-3 minutes and serve immediately, after sprinkling with black pepper and herbs.

Flour 1 kg
Fresh kefir half a liter
Soda 1\2 tsp.

1. Let the meat cook. We sort through the greens - we separate the branches, the “trunks”
tie with a thread and put together with spices in the broth, onion
We also put it in whole.
2. Knead the dough for khinkali.
Pour the flour into a heap on the table, make a hole in the center, add baking soda,
salt and slowly add kefir.
Mix.
If necessary, add flour - that is, knead according to the principle
“how much flour will the dough take.”
We get such pomp.
Cover with a napkin and set aside.
3.Now the sauce.
Three meaty tomatoes on a grater, salt, pepper and pour into butter
oil that is already boiling in a deep thick frying pan.
Don't skimp on butter, half a pack is just right.
As soon as the mixture boils, reduce the heat and simmer
about 20 minutes until the liquid has evaporated by about half.
Add chopped dill and herbs to the sauce and simmer for another 5-10 minutes.
Chop 3-4 cloves of garlic and place in a bowl where we will pour
sauce, add 2 tablespoons of cold water to it.
When the sauce is ready, cover it with a lid and leave it in a warm place.
4.When the meat is cooked, remove it from the broth and transfer it to
Place another pan in a warm place.
If the broth has boiled away too much, you can dilute it with boiling water, but
A little.
We twist the meat through a meat grinder.
Cut the peeled onion into thin small pieces and add to the meat.
Pour the broth into the prepared minced meat, add salt and pepper. Mix everything.
For the khinkali recipe, roll out the dough into very thin layers (like noodles) and cut out circles from it with a glass (about 10 cm in diameter).
5. Spoon the minced meat filling onto each circle and gather the edges of the dough into folds, securing them together in the center.
6. Then we lift each khinkali (tearing it off the table) so that the meat settles down, and once again we fasten the ends of the knot together so that the juice does not leak out during cooking.
7. Place the khinkali in boiling salted water and stir carefully so as not to stick to the pan.

Tsipilina (Lithuanian cuisine)

I have a lot of friends from Lithuania and there is a cafe in our city with ()

Tsipilina (Lithuanian cuisine)

I have a lot of friends from Lithuania and there is a cafe in our city with Lithuanian cuisine. Once I tried this dish in it and was delighted. I started asking my friends how to cook it. And it turned out that there are as many recipes as there are housewives. I am sharing with you the recipe that I made.

Ingredients (for 4-5 pcs): 5 medium potatoes, 150 grams of minced meat, salt, pepper, onion, 1 tablespoon of starch.

Boil 2 potatoes in their skins, peel and grate three on a fine grater. Peel 3 potatoes and mash them with a grater, put them in a rag or gauze and squeeze out all the juice. Mix the potatoes together, add starch (I had young potatoes, so I added 2 tablespoons of starch).
Salt and pepper the minced meat, add finely chopped onion.

Place a pan of water on the stove, salt it well and wait until the water boils. When the water boils, turn down the heat; the water should gurgle a little.

We wet our hands, take the potato mixture and make a flat cake out of it on our hand, add minced meat to the center, glue the edges together to form pies (glue the seams well so as not to unravel).
Place the cypilina on a spoon and carefully lower it to the bottom of the pan. Cook for 30 minutes. Serve with sour cream and cracklings.

Bon appetit!

Potato dumplings with meat

Ingredients:
Dough:
- 5-6 pcs. potatoes
- 3 tbsp. spoons of semolina
- 2 eggs
- 1 teaspoon salt
- 1.5 cups flour (and a little more as needed)
Filling:
- 300 gr. minced meat with onions
- salt, pepper to taste
- 1 bay leaf

Preparation:

Boil water in a saucepan with salt and adding bay leaf.

Potato dumplings with meat

Ingredients:
dough
5-6 pcs. potatoes
3 tbsp. spoons of semolina
2 eggs
1 teaspoon salt

Filling
300 gr. minced meat with onions
salt, pepper to taste
1 bay leaf

Cooking method:
Boil the potatoes in their skins until soft, drain the water, peel the potatoes and mash them into a puree, let cool, then add eggs, salt, semolina and flour, knead a homogeneous dough, you don’t need to beat it too much with flour, it just needs to come away from your hands, you can use flour will be used when forming dumplings.
Salt the minced meat to taste, add pepper, form into small balls, no larger than a walnut.
Boil water in a saucepan with salt and adding bay leaf.

Potato dumplings with meat

Ingredients:
dough
5-6 pcs. potatoes
3 tbsp. spoons ()

Potato dumplings with meat

Ingredients:
dough
5-6 pcs. potatoes
3 tbsp. spoons of semolina
2 eggs
1 teaspoon salt
1.5 cups flour (and a little more as needed)

Filling
300 gr. minced meat with onions
salt, pepper to taste
1 bay leaf

Recipe:
Boil the potatoes in their skins until soft, drain the water, peel the potatoes and mash them into a puree, let cool, then add eggs, salt, semolina and flour, knead a homogeneous dough, you don’t need to beat it too much with flour, it just needs to come away from your hands, you can use flour will be used when forming dumplings.
Salt the minced meat to taste, add pepper, form into small balls, no larger than a walnut.
Boil water in a saucepan with salt and adding bay leaf.
Cut small pieces from the dough, you can dip them in flour, it will be easier, wrap each meat ball in the dough, form round dumplings, carefully lower them into water, as much as will fit in the pan, you need them to float freely. Bring to a boil, stirring, when the dumplings float to the surface, reduce the heat and cook for 10 minutes, carefully remove the dumplings with a slotted spoon into a bowl, and pour in melted butter.

Many people know and love meatball soup, since it is not difficult to prepare at home, while the soup itself turns out to be light and very tasty, but in order for it to turn out this way, you need to boil the meatballs correctly, so in this article we will look at how to do it correctly and for how long cook meatballs in a soup pot.

The cooking time for meatballs depends on what size they are and what minced meat they are made from, while the cooking time may be affected by the fact that they are molded before cooking, or frozen semi-finished products are used. Let's take a closer look at how long it takes to cook meatballs from various minced meats:

• How long to cook beef meatballs? Beef meatballs need to be cooked for 15-20 minutes until cooked, after boiling water in a saucepan.
• How long does it take to cook pork meatballs? Pork meatballs are cooked for an average of 15-20 minutes after the water boils.
• How long does it take to cook turkey meatballs? Ground turkey meatballs should be cooked for an average of 10-15 minutes after the water boils in the pan.
• How long to cook meatballs from minced chicken? Chicken meatballs On average, cook for 10 minutes, after boiling water in the pan.

Note: frozen meatballs are cooked longer (5-10 minutes) so that the minced meat has time to defrost and cook until cooked. It’s not difficult to understand that the meatballs are ready: if you cut one of them, there will be no red minced meat inside.

Having learned how long to cook meatballs in soup, we will now consider in more detail the process of cooking meatball soup in order to learn how to cook them correctly.

How to cook minced meatballs in soup

To prepare a delicious meatball soup, you will need a minimum of ingredients, namely minced meat - 400 grams (any desired or a mixture of several types of meat), egg - 1 pc., onions - 2 pcs., carrots - 1 medium, potatoes - 2 pcs. ., vegetable oil, salt and spices (bay leaf and ground black pepper).

Let's take a step-by-step look at how to cook soup with minced meatballs:

• The first step is to make the meatballs for the soup. Place the defrosted minced meat in a deep bowl, beat in 1 egg, add the grated onion, salt and black pepper, then mix everything thoroughly with your hands and beat the minced meat. Next, we make meatballs by wetting our hands in cold water (the average size of meatballs is the size of a walnut).
• Pour cold water into the pan and bring it to a boil, after which we add 2 bay leaves, 3-5 black peppercorns and salt to taste, after which we put the molded meatballs into the water.
• After the water boils again in the pan, reduce the heat (the water should not boil too much) and skim off the foam on the surface of the broth with a spoon.
• Cook the meatballs for 10-15 minutes, then add chopped potatoes and, if desired, some washed rice or pasta to the broth.
• Cook the soup with meatballs for another 10-15 minutes, at the same time frying onions and carrots in a frying pan, which we add to the soup at the end of cooking.
• At the end of cooking, taste the potatoes to see if they are done, and add salt to taste if necessary.
• Add chopped greens to the prepared meatball soup, cover the pan with a lid and set aside from the stove to let it steep (10-15 minutes). That's it! Delicious soup with meatballs is ready!

Note: the longer the meatballs are cooked, the richer the soup will be, but you should not cook them for more than 25-30 minutes.

In conclusion to the article, it can be noted that knowing how much and how to properly cook minced meatballs in soup, you can easily cook at home delicious soup that your family is sure to love. Your feedback and useful tips How best and how much to cook meatball soup, leave it in the comments to the article and share it on social networks if it was useful to you.

How to cook cutlets: first in a frying pan, then in the oven

Victory over cutlets in Optigrill from Tefal.

Many people here have written to us that they have an optiggrill from Tefal in their kitchen. I probably bought it a couple of years ago, in a famous German store. But somehow I never developed a close friendship with him. In my dreams, for example, I pictured such neat cutlets, but in reality it turned out that all the juice flowed out of them and they looked like some kind of inedible napkin. Sometimes I fried meat and vegetables in it, but you have to buy good meat to make it tasty, and the vegetables on our menu are all some kind of non-grilled. When...

Discussion

Thanks for the idea, I'll definitely try it. Tell me where to buy this paper? And can you tell me more about the “snowflake”? For some reason I have never used it)))

Well, I don’t know, I always have perfect cutlets in this grill, even without paper

3 recipes: liver pate, beef carpaccio and cutlets with lingonberry sauce

Pork, lamb, chicken, turkey: cooked with vegetables and sauce

With wet hands, form the minced meat into balls and place them in the steamer basket. Place vegetables nearby (cut zucchini into cubes, separate broccoli into florets). Cook in steam mode for 15 minutes. (You can also make meatballs in the microwave: place them in one or two layers in a suitable bowl and pour a little liquid on the bottom. Halfway through the cooking time, turn the meatballs over so that the top ones are on the bottom. You may need to add liquid.) Liver soufflé with chickpeas If your The child likes the taste of liver well; this is another dish that is delicious to eat cold and can be taken to school. Simply transfer the cooled soufflé from...

Discussion

Many children will not eat chicken soufflé and other hash. The point is that it can be cracked cold? This is good, when the child is here, mine doesn’t eat cold food: (In my opinion, the first dish can be called “big” chicken cutlet", and you’ll be eating the second meatballs in a mic until the end of time. You’ll have to try half-and-half chicken with cottage cheese. On my own behalf, I’d like to suggest not torturing the roof, make regular chicken cutlets, freeze them - and steam them with vegetables “as needed.” And in A thermos with a wide neck. My child will only steam broccoli and cherry tomatoes (although it’s strange to see cherry tomatoes with a branch in a plate, in my opinion, this is a portioned plate, not a shared one, and it’s somehow strange to dump a kilogram of cherry tomatoes and a branch into a common one). , maybe they are also unwashed :-)

Everything was great until I reached 2-3 tablespoons of brandy :-)

Making dishes for children over 1 year old. Baby casseroles with funny faces

How to cook filled pancakes with milk. Baking pancakes for Maslenitsa

Dough for dumplings. User Tillotam's blog on 7ya.ru

It so happened that store-bought dumplings were one of our lifesavers in case quick dinner. And my family likes the consistency of minced meat from the store. There was no way I could reproduce this at home. But last year the price for a pack of dumplings, about 450-500 rubles, began to terrify me. Somehow I came across this on the internet quick dough for dumplings in a food processor using knives. Since then I have prepared it several times, the simplicity and the result are very impressive! I advise you to try it. I made a selection on...

Low carbohydrate diet. “Good” and “bad” cereals - tips...

Over the past few years, it has become fashionable to limit carbohydrate intake - the so-called low-carbohydrate diet. Oleg Iryshkin, Candidate of Medical Sciences, doctor of sports medicine and sports nutrition, expert nutritionist for the federal network of fitness clubs X-Fit, talks about how harmful or beneficial cereals containing a lot of carbohydrates can really be. Cereals Cereals are very important in nutrition, since they are the main suppliers of complex carbohydrates and how...

How to make sausage at home. Meat and sausage casing

We had a Kenwood 510. It worked faithfully for more than 8 years. And so it burned out: (We started choosing a new meat grinder, but they, it turns out, had risen significantly in price: (I wanted something more powerful and not very expensive. In the end, we chose a Caso fw2000, like a German, iron one:) There is a review here [link-1] Beast - the machine. I looked at the reviews (mostly on the bread machine), they say it’s noisy. Well, I think you won’t be scared of us by the noise, after the Kenwood, which was also like iron :) So, the Caso is much louder, well, yes. ..

Discussion

I’m shocked by the syringe :))) Once upon a time, after reading you, I thought about starting to do it myself, but my meat grinder can’t do that. Now I know what to do :)))

You really made me think about homemade sausages :) Into this syringe ready minced meat need to be pawned, right? Where do you buy intestines? :)

How to make strawberry jam.

Ingredients: - 2 kg of strawberries - 1 kg of sugar - 0.5 cups of water Preparation: 1. For strawberry jam, take small but ripe strawberries. Remove the stems, wash the berries under running water and drain on a sieve. 2. Then put the strawberries in a bowl. 3. In another bowl, cook the syrup: add 0.5 cups of water to 1 kg of sugar and set to simmer over medium heat. Cook the syrup for 5-7 minutes until it becomes thick, but not white. To check it is quite simple, take a little syrup with a spoon and blow lightly on it...

Healthy eating. Frying in a frying pan: how to do it right

Each of us strives to eat tasty and healthy. We women try to watch calories, have enough protein in our diet, and include it in our menu. healthy products, drink water regularly. All these actions help us stay beautiful, healthy and in great shape. An important factor in a healthy diet is proper preparation food. With uncontrolled heat treatment, products lose most of their useful substances. Moreover, with strong...

Minced meat cutlets: a recipe for delicious cutlets with photos from Anita Tsoi

45-year-old singer Anita Tsoi is a very active and homely housewife; she often posts recipes for her favorite dishes on social networks. Anita recently shared a recipe delicious cutlets. “Cooking is relaxation for me. Especially on the weekend, when the whole family is together. I pamper my loved ones with the right cutlets. 300 grams of minced veal, 1 head onions, 1 zucchini, 1 raw egg, a pinch of cardamom, unroasted sesame seeds. I'll steam it. Tasty, nutritious, healthy!" The appetite of microblog readers...

Add the Jamaican pepper and stir. Cut the meat into pieces. Grind first the pork neck and veal liver into minced meat, then, not so finely, the veal and lard. Place in a large bowl and mix thoroughly. Add herbs, cognac, salt and pepper and stir again. Place the minced meat in a heat-resistant form, place a bay leaf on top and crosswise strips of bacon. Reduce heat to 165°C and place in oven for 1 hour 45 minutes. The pate is ready when it releases from the sides of the pan and the melted fat on its surface is simmering. Remove the pan from the oven, cover with a plate of slightly smaller diameter and place a weight on top so that the pate thickens as it cools. Cool to room temperature and put in the refrigerator....

Dietary meatballs in tomato sauce.

To prepare meatballs in tomato sauce you need: 600 g of minced beef; 1 egg; 1 small onion; 2 cloves of garlic; 1/2 cup grated hard cheese; 2 tbsp. spoons of finely chopped parsley; 1/3 cup white breadcrumbs; salt and ground black pepper - to taste; 3-4 medium tomatoes; 1 teaspoon sugar; half a glass of water. Cooking Steps: Place ground beef in a large bowl. Add finely chopped greens to it. Peel and finely chop the garlic (or run it through...

Yeast pancakes stuffed with minced beef and egg.

Ingredients: For pancakes 1 tbsp. spoon of dry yeast; 2 cups flour; 3 eggs; 1 cup milk; 1.5 cups of water (warm); 1 cup butter (melted); 1 teaspoon salt; 2 tbsp. spoons of sugar; vegetable oil (for frying). For the filling: 500 g minced beef; 1 onion (medium size, finely chopped); 3 eggs (hard-boiled); 1-2 tbsp. spoons of broth (or mayonnaise); salt and ground black pepper - to taste; sour cream (for serving). Process...

Therefore, before cooking, soak the steaks for 20-30 minutes at room temperature: this way they will turn out more juicy. The higher the heat, the more flavor. Professionals often cook steaks on high heat. They know that roasting meat high temperature reveals its aroma, so the steaks are cooked so that the outside of the meat turns dark brown. And don’t believe those who try to convince you that because of the intense heat, “the pores on the surface of the meat will close” - these are all fairy tales. Thick steaks require more handling. Thin steaks work best when cooked on high heat (if flames appear during the frying process,...

Made at home. Ham.. Tillotama's blog on 7ya.ru

If I get carried away with something, it’s almost impossible to stop me :) It’s all the fault of the Bread Maker site, with the crazy hands of the girls. Now it's time for homemade ham, help yourself! For reference, I took the recipe and useful tips here: [link-1] and here: [link-2] and a little here: [link-3] Ingredients: I had about 400 grams of turkey and 700 grams of pork. Ice 40 g, spices - nutmeg, salt - 8 g, sugar - 4 g, cognac. I’ll say right away that after the test they unanimously decided that three times more salt was needed and...

Discussion

and I’ve already seen a ham maker with thermometers. But it's plastic - can't it go in the oven?

And yet, I thought that if the minced chicken breast is minced, I should chop the thigh fillet - surely it should also be delicious? :)

Thank you) pickled)
We bought Redmond, we've been planning for a long time)

New recipes for dinner: keftedes, meatballs, cordon bleu. How to cook quickly and tasty

Discussion

The latest recipe - "Moroccan lamb meatballs in tomato-eggplant sauce" - was prepared for dinner today. It turned out delicious, very simple, it took exactly 45 minutes from the moment of “getting the food” to serving. We liked it :)

I really liked the meatball recipe!))) I’ll definitely try it! Thanks for delicious recipes)))

Homemade grilled hamburger. Recipe for minced meat and bun dough

Stew with meat in a slow cooker | Stew with minced meat in a slow cooker

Vegetable stew with meat is one of the most delicious and healthy second courses, because it is low in calories and contains a large amount of nutrients. This dish is easy to prepare both in an ordinary saucepan and in a slow cooker. A collection of tips has prepared a recipe for stew with meat in a slow cooker. Initially vegetable stew prepared as an appetizer, it was served first and cold, and the ingredients were selected so that the dish only whetted the appetite and did not quench it...

How long to cook... User Verick's blog on 7ya.ru

I found a very useful site about how long a product should be cooked, fried, and stewed until done! [link-1] it would be very convenient to now understand how reliable the information is)))

Discussion

selectively
interesting:
A piece of fresh beef 0.5-1 kilogram is boiled for an hour and a half.
Formerly frozen beef is boiled for one and a half hours.
Cook the beef in a double boiler for 1 hour, in a slow cooker for 1 hour on the “Stew” mode.
Individual pieces of chicken (legs, thighs, fillets, breasts, wings, drumsticks, legs) are boiled for 30 minutes.
Soup chicken is cooked for 2 hours. Cook broiler or chicken for 1 hour.
A whole chicken needs to be cooked for an hour and a half.
The readiness of chicken can be easily determined as follows: if the meat easily comes away from the bones or the fillet can be easily pierced with a fork, the chicken is cooked.
Beef tongue is boiled for 3-3.5 hours, covered, over low heat, veal tongue - 2 hours. Eat by first (preferably after cooking) removing the skin from the tongue. Salt half an hour before cooking.
and most importantly:
Eggs are boiled for 3-10 minutes from the moment of boiling, depending on how you want to cook them: soft-boiled, in a bag or hard-boiled.
To obtain soft-boiled eggs, boil them for 5 minutes, in a bag - 5-6 minutes. For cooking boiled eggs Boil hard-boiled eggs for 10 minutes.

Homemade fresh chicken eggs cook longer - from 8 (soft-boiled) to 13 minutes (hard-boiled).
According to time, cook pearl barley it takes from 50 minutes to 1.5 hours depending on the variety and age of pearl barley.
To properly cook pearl barley, pay attention to the date of its production.

Cook pearl barley from bags for 45 minutes.
Whole salmon should be cooked for 25-30 minutes.
Cook individual salmon pieces and fillets for 15 minutes.
Boil the salmon head on the ear for 30 minutes.
Cook salmon pieces in a double boiler for 20 minutes.
In a multicooker, cook salmon pieces for 30 minutes on the “Steam” mode.
The beets are boiled for 40-50 minutes.
Beets are not cleaned before cooking.
Shrimps that have previously been cooked and then frozen (these are most often sold in stores and are light pink in color) need to be cooked for 3-5 minutes.

Cook previously uncooked (gray) shrimp, such as king prawns, for 10 minutes.
Boiled-frozen mussels are boiled for 2-3 minutes after the water boils.
Frozen mussels are boiled for 5-7 minutes.
Boil fresh mussels in shells for 12 minutes. In the microwave at full power, boiled frozen mussels can be cooked with a small amount of water (half a glass of water for half a kilo of mussels) for 7 minutes at a power of 800 watts.
Cook fresh champignons for 5 minutes. Cook the champignons in a double boiler for 10 minutes.
In a slow cooker, cook the champignons for 20 minutes on the “Stew” mode without water.
Thaw frozen champignons, rinse and cook for 10 minutes, adding mushrooms after boiling water.
Cook the mushrooms in a pressure cooker for 5 minutes.
Place the frozen dumplings in a pan with a large amount (4 liters/1 kilogram of dumplings) of boiling salted water.

Add spices, cook for 7 minutes until boiled dumplings will begin to float up. After this, cook for another 3-4 minutes.

Pumpkin with meat. Beautiful and delicious culinary recipes.

Many housewives use pumpkins to prepare mainly sweet dishes (pies, pancakes, dessert cereals), and, in extreme cases, soups. But you can also use it to prepare hearty main courses, and not only vegetable ones. Pumpkin with meat is an unusual but very tasty combination for many. Pumpkin with minced meat First, we suggest baking pumpkin slices with minced meat. This dish is very easy to prepare, and the results are finger-licking good. You will need these products (based on...

How to cook fish burgers

There are dishes that are more than food - they are all life. Shucha cutlets are one of them for me. I first tried them at my mother-in-law’s house - Alvina Andreevna Parfenova or, as we call her, Baba Ali. In the USSR, if you remember, there was a fish day unloved by most - Thursday. The fish sold in the cities was unimportant, frozen, and they did not know how to cook it. And Gennady Viktorovich, my father-in-law, loved fishing, and in the house of Lenin’s parents there was always excellent fish. It is an infinite pity that Lenin's father is no longer in...

How to cook: spring nettle soup and hearty mushroom stew

Dukan again. Let's go...

Chicken soufflé. for 0.5 kg of minced chicken 1 or 2 eggs, finely chopped onion, sometimes chopped mushrooms, salt, pepper - mix everything, or if you’re not too lazy, beat it with a mixer. I transfer it into molds, sprinkle a little grated low-fat cheese on top, and bake in the oven until golden brown, about 40 minutes at about 175 C.

Discussion

Ginger-mint freshness

Ginger root 3-4 cm,
mint leaves,
cinnamon stick,
juice of half a lemon.

Mode: Ginger in thin strips, put mint and a cinnamon stick in a thermos and pour boiling water over it, add lemon juice.
I don’t even add sugar and it’s so delicious. In addition, it is very useful and improves metabolism. Enjoy your tea, by the way, it’s also delicious cold.

1 boiled egg,
1 large crab stick or 2 small ones,
half a can of tuna in its juice.

Egg and crab stick finely chop into cubes, mash the tuna with a fork. Salt and pepper to taste. Season with Dukan mayonnaise.

Steaming in the microwave

For those who lead a healthy lifestyle and value their time, Tupperware ® has developed an innovative MicroGourmet product that allows you to steam cook microwave oven. MicroGourmet prevents microwaves from coming into contact with food: they are directed into a water container, and the resulting steam processes the food. The result is tasty and healthy. You can cook two dishes at the same time. The eight serving containers included in the kit will help...

Together we found grape leaves and I made dolma. I prepared it like this: 1 kg of ground beef (only beef - for dietary reasons), 4 bunches of greens - parsley, cilantro, basil, dill, 4 fists of dry rice. I chopped everything, mixed it, wrapped it, and cooked it for about an hour. I got it and was wildly upset - dry and harsh, although they say everywhere about the time - they say, 30-40 minutes. I set it to continue cooking - after another hour or so it became much more pleasant, we ate it with pleasure. But. To me she...

Discussion

Everything you mixed with the minced meat is correct, but you need to add water to the minced meat to make it thinner, then it will be juicy

Replace matsoni with sour cream and lemon.

Ingredients:
1) Store-bought sour cream - 250 grams
2) Garlic - 4 cloves
3) Juice from a third of a lemon
4) Parsley – 1 tbsp., spoon
5) Cilantro - 1 tbsp, spoon
6) Coarse salt
7) Fresh - ground pepper - to taste
Finely chop the greens. Garlic through a garlic press.
Mix sour cream with garlic, add lemon juice, greens. Salt and pepper. Mix.
Let's try. The sauce should be quite sour. Don't forget that this is a sauce and there should be too much acid.

How to cook pate: minced meat, ham, veal, lard.
...Pates are traditionally served hot, cold, and even prepared for future use. We offer you two detailed recipe from master Paul Bocuse. Minced meat for pates 400 g veal (the “nut” from the top of the veal leg) 400 g pork fillet 500 g fresh thick lard 30 g salt with spices 3 eggs 100 ml cognac Preparation: 20 minutes Carefully remove the veins and films from the meat, cut off the skin...

Discussion

We tried this recipe! The first time, of course, it didn’t turn out so well, but the second time my mother helped and everything turned out delicious! Oh, for some reason the whole roll came apart for the first time! But it still didn’t affect the taste in any way!

Beautiful photo! Super recipe, I think! I think it’s possible to cook it, and you should try it!

Hedgehogs in tomatoes. I stole it from gastronome.ru.

Hedgehogs in tomato What you need: rice - 0.75 cups sour cream - 250 g egg - 1 pc. minced pork and beef – 800 g vegetable oil – 1 tbsp. l. salt - to taste spicy tomato sauce - 3 tbsp. l. bulbs – 2 pcs. What to do: Boil the rice until half cooked, drain. Peel the onion, finely chop and fry in hot oil for 6 minutes. Mix minced meat with rice, fried onion, egg and half tomato sauce. Season to taste with salt and pepper. Preheat the oven to 180°C. Grease the bottom of the fireproof pan with sour cream...

Stuffed minced beef roll in Multa)

Girls, hello! I haven’t written anything for a long time) Well, for some reason everything was prepared in it that we already know))) And then on the Internet I saw an innovation) And I realized THAT it was ours!!!) I bought ground beef - 1 kg. (but there was no ordinary homemade one with pork). As usual, she prepared minced meat for me (onions, eggs, grated potatoes, salt, pepper). Next, I boiled the rice until half cooked, refried the onion with carrots and also added a tomato) In general, any filling can be used) And mushrooms, and buckwheat, and vegetables...

Hedgehogs))) + fried potatoes on the side

Well, another delicious one from our LL. Minced meat, who does what. I take homemade minced meat, grate raw potatoes, egg, onion, rice (semi-cooked), salt, pepper: Then Maggi has “Goulash” for the main course. In general, I’m not very good with gravy yet, so I find simpler solutions) I diluted the bag and poured it into the Multi, turning on the “rice” mode, when it boiled (it took about 5 minutes), I formed hedgehogs and put them in a bowl, closed the lid and set “Porridge” mode, adding another 5 minutes, that is...

I made the minced meat myself, beef and pork. But he was frozen. Kneaded it like minced meat for cutlets with fried onions, bread soaked in milk, plus an egg, salt, rosemary. I popped it into the oven, making layers of peas and hard-boiled eggs. 10 minutes before ready, sprinkle grated cheese on top. But it turned out TASTY: (Hard, rough in consistency, the taste is somehow unfinished and there is no golden crust on top. No, we will eat it, but I want it to be tasty too. Help me understand what I did wrong, please!

Discussion

How long do you fry the cutlets? Well, it’s clearly not an hour, right? You just dried everything out. I have meatloaf Fry in the microwave for about 20 minutes, changing the power and under the lid. The cheese had to be sprinkled on top immediately so as not to allow the juices to evaporate and the time should have been set for 15 minutes at these degrees.

You did not indicate the most important thing - what you wanted to cook, as well as the temperature and baking time.

Teach me, please! Well, everything is clear with pancakes, bake as usual? But about the filling. Boil the meat first, then put it into a meat grinder? Or fry raw minced meat into pancakes? What should I add? And how to calculate the number of fillings, for example, for 20 pancakes? Thanks in advance!

Discussion

Thank you very much everyone, the principle is clear :)

and so and so is possible. if you already have minced meat, fry it, if the meat is in pieces, you can boil it and then put it into a meat grinder.
I usually fry minced meat and fry onions separately. After frying, I break the minced meat in a blender again.
for 20 pancakes 400 grams of minced meat (raw), one onion, a couple of boiled eggs.

The vast majority of illnesses and deaths in our pet fish occur due to improper feeding. The trouble is that a novice amateur sometimes does not even understand the importance and responsibility for his actions in matters of feeding. Dry food The biggest and most common mistake is feeding fish with dry food. A hungry fish pounces on such food and swallows it. Then this food begins to rot in the stomach. Very small...

Diet for a nursing mother: varied and tasty

I remember the juicy meatloaf with gravy from the school cafeteria :) Please teach me how to cook it! I think there was a filling, an egg? green? Thank you!

Tell me, good people. I decided to invite my friends to manti on Sunday, but I won’t be able to do everything at once in one day, there will be a lot of other things to do. Here's the best way to do it - chop the minced meat on Saturday evening and let it sit until Sunday, and then stick it on it and steam it on Sunday? After all, if you put it on completely on Saturday, it will dry until Sunday evening, right? Even if you do it on Sunday morning, they will probably dry out before the evening... before, somehow I chopped, sculpted, and cooked everything at once, such questions did not arise... Or maybe...

Discussion

Of course you can. I freeze it often. Doesn't affect the taste at all. And the sauce, finely chop the tomato, dill and cilantro, grated garlic, salt and a little oil.

I always freeze manti (every dumpling is frozen :)), absolutely no problems.

Introducing meat into a child's diet. Lure

I want to start introducing meat. there is defrosted pork. How long should you cook it to give it to a child?

Everyone knows that meatballs are not an independent dish, but an ingredient for preparing delicious rich soups. There are a great many recipes for such dishes. To answer the question of how long to cook meatballs, you need to understand the composition of delicious meat or fish balls. It is believed that minced meat for these semi-finished products, in addition to minced meat, should not contain any other components. Many people are unlikely to agree with this statement.

Popular recipes

The most delicious meatballs obtained if the freshest meat or fish was used for their preparation. Appetizing balls are prepared from turkey, chicken, pork, lamb, beef, as well as fatty varieties of sea fish. Gourmets are convinced that several types of meat with the addition of smoked meats give meatballs a deeper and more refined taste. Here are the most popular recipes:

Turkey

Pour three slices of bread with a quarter glass of milk. After 10 minutes, use a blender to beat it all until smooth. Mix 700 g of minced turkey breast with bread gruel, add finely chopped onion and squeeze out a clove of garlic. Salt and pepper the well-kneaded mass, add a couple of tablespoons of olive oil and finely chopped herbs (if desired, you can take green onions, parsley, cilantro or dill) and mix well again. Form 30 meat balls. In the first course, they should be cooked for only 10 minutes.

Note! Many housewives like to add an egg to the minced meat in order to hold the meat mass together well. Experienced Chefs It is not recommended to do this. They claim that this makes the minced meat tougher and loses its bright taste.

From veal

Grind 700 g of veal in a meat grinder along with one medium-sized onion and one large carrot. Salt and pepper the resulting mass, add finely chopped dill, a couple of tablespoons of olive oil, and squeeze a couple of cloves of garlic. Mix all this well into a homogeneous mass and roll into 30 balls. They need to be cooked for a quarter of an hour after boiling.

From pork

Soak a small piece of bread crumb in milk for 10 minutes and turn it into a mushy mass using a blender. 700 g minced pork grind in a meat grinder together with one medium onion and mix with the bread mixture. Salt and pepper. Now you can form the balls. There should be 30 of them. Cook the pork lumps for 20 minutes.

Beef

Many people prefer to cook beef meatballs with rice. To do this, you first need to cook 200 g of rice until completely cooked. Crumb white bread Soak in milk, then turn it into a homogeneous mass. Grind half a kilo of beef through a meat grinder along with a medium-sized onion. Mix everything thoroughly, add pepper, salt and roll into 30 balls. Cook beef meatballs it will take about 20 minutes.

Advice! Experienced housewives It is advised to cook soup with meatballs without adding a large amount of herbs and spices to them. They can drown out the delicate taste of the meat.

To obtain a more delicate minced meat consistency, the meat should be passed through a fine mesh meat grinder twice. For softness, add bread crumb soaked in milk or a little semolina. The juiciness of the meat lumps is given by onions, which, by the way, can be lightly fried before adding to the minced meat.

Cooking time

In the soup delicious balls should be cooked from 10 to 45 minutes, depending on the type of meat:

If you decide to use frozen semi-finished products purchased in a store, you do not need to defrost them. They should be added to the boiling soup at the beginning and cooked together with vegetables.

The soup will taste more rich if you cook it with beef, lamb or pork meatballs. For dietary nutrition Such dishes are not suitable. But it’s quite possible to include soup with meatballs made from minced poultry or fish in a diet menu or children’s diet.

To diversify your menu, you can cook soups with meat balls By different recipes. But the most delicious dishes are those that are prepared with pleasure. Bon appetit!

crye777 17-06-2017 15:11

p-f 17-06-2017 15:53

In min.

From 60 to 120. For bolognese. Fuck it - eat it raw. And pretend it's steak tartare

crye777 17-06-2017 17:19

eat

tazuja 17-06-2017 17:20

quote: Originally posted by crye777:

What about worms?

And the worms are ground in flour for a day, then fried. They say it's delicious.

Torus! 17-06-2017 18:08

quote: Originally posted by pf:

From 60 to 120.

Dalana.
Once the protein has curled, it’s ready.
Boil for a few minutes to kill the bugs.

And for 60-120 from the minced meat, only the cakes will remain boiled to zero.

paradox 17-06-2017 20:24

incorrect question
minced meat in what form? What size are the hedgehog cutlets? with what filling?
on average 15-20 minutes.

V.G.life 17-06-2017 20:38

Multi-cooker: "Baking" program, 20 minutes one barrel, then the other - 20 minutes. Unfortunately, a 5-liter bowl cannot accommodate more than three cutlets.

p-f 17-06-2017 21:54

quote:
What about worms?

p-f 17-06-2017 21:56

paradox 17-06-2017 22:09

quote: Mince the varizzo for this sauce for at least an hour.

p-f 17-06-2017 23:43

Gygypy. With the verb, burn the hearts of people... (c)
What is the difference between stewing and simmering, huh?

Torus! 18-06-2017 12:09

quote: Originally posted by pf:

For stupid people

And now for even dumber.

quote: Originally posted by pf:

Mince the varizzo for this sauce for at least an hour.

Do not mince the varizzo sauce for at least an hour, and the sauce takes a long time to prepare.

p-f 18-06-2017 12:32

Golden words. Like gold bars of the highest standard...

Torus! 18-06-2017 01:42

quote: Originally posted by pf:

What is the difference between stewing and simmering, huh?

1.
The amount of water.

p-f 18-06-2017 09:09

quote: The amount of water.

crye777 18-06-2017 11:32

incorrect
minced meat in what form? what size

crye777 18-06-2017 11:34

Those. doesn't sink. Even if you melt it and sprinkle it in bulk

paradox 18-06-2017 12:21

what kind of food is this?
I could cook this piece for an hour.
just why?

o.tuk 18-06-2017 13:15

Place in boiling water. Once it comes back to a boil, reduce the heat to low until it just simmers. Let it cook, rather, for about an hour (once frozen). There is a little water, just above the briquette of minced meat, if it is sank to the bottom of the pan. Readiness indicator - gray boiled meat throughout the entire thickness of the piece (if it does not fall apart) and temperature - the inside of the piece should not be cold.

paradox 18-06-2017 13:44

and how is it?

Colobosc 18-06-2017 15:11

This is not eaten, but devoured, picking out dead worms in the process.
But this is in very advanced cases.
In normal minced meat, worms are invisible, they are well crushed and form a single mass with beaks, claws, undertails, skin and careless rats.

paradox 18-06-2017 15:13

quote: and they devour

crye777 18-06-2017 16:20

With oatmeal.

quote: Originally posted by paradox:

carrots

crye777 18-06-2017 16:23

Place in boiling water. Once it comes back to a boil, reduce the heat to low until it just simmers. Let it cook, rather, for about an hour (once frozen). There is a little water, just above the briquette of minced meat, if it is sank to the bottom of the pan. An indicator of readiness is the gray color of boiled meat throughout the thickness of the piece (if it does not fall apart) and temperature - the inside of the piece should not be cold.

Nene, well, I put it in, and while I’m watering it, it’s already easy to crumble, it’s not a piece of cooking!
then oatmeal, discarding the old water.
total 40 min

paradox 18-06-2017 16:23

quote: With oatmeal.

unname22 18-06-2017 18:52

I came from Izhevsk one day, it turned out to be a day in a seated carriage and around the city to the rhythm of a towering antelope.
That’s why I’m too lazy to cut ice cream into meat; I cook something like minced pilaf. The zirvak will take about 40 minutes to prepare and another half hour with rice.

paradox 18-06-2017 19:06

quote: I cook something like pilaf from minced meat.

p-f 18-06-2017 19:24

quote: Originally posted by o.tuk:
Let it cook, rather, for about an hour (once frozen). There is a little water, just above the briquette of minced meat, if you sink it to the bottom. .

unname22 18-06-2017 19:40

Without boiling, this is not stewing but simmering

p-f 18-06-2017 21:40

Wow. Languor. What about the soup cooker then?

paradox 18-06-2017 21:58

quote: cooker

p-f 18-06-2017 23:37

quote: Newspeak?

paradox 19-06-2017 12:05

quote: . egg-poché

p-f 19-06-2017 12:07

quote: in Russian this is sewing

Ahasverus 19-06-2017 12:33

What's the minced meat made of?

paradox 19-06-2017 01:37

quote: yeah it can't be

p-f 19-06-2017 02:24

quote: alas, but I love your Albanian right up to the terminology.

paradox 19-06-2017 02:52

quote: figure it out first

crye777 19-06-2017 17:59

quote: Originally posted by paradox:

stick some cutlets?

paradox 19-06-2017 18:36

quote: At least three hours?

Colobosc 19-06-2017 18:52

If you sleep for three hours, you can earn so much money that you can get ready-made cutlets, or you can use a woman, including to cook them.

mnkuzn 20-06-2017 12:43

quote: Originally posted by pf:

Mlyn terminology. first understand cooking and its varieties - stewing, simmering, poaching, poaching, steaming, blanching

Or Katz's?

quote: Originally posted by pf:

You need to rest. You're not taking care of yourself...

Rus-s 20-06-2017 16:17

quote: Originally posted by paradox:

at least hedgehogs

Rus-s 20-06-2017 16:22

quote: Originally written p-f:
Languor.

paradox 20-06-2017 17:02

quote: I shove it in the damp and zer gut.

Rus-s 20-06-2017 17:03

In the pepper, without first lowering it into boiling water. And the carcass with tomato paste. By the way..... someone boils rice before adding it to the minced meat, I don’t understand why. It cooks well in minced meat, soaking up the juices.

paradox 20-06-2017 17:05

quote: raw pepper without putting it into boiling water.

Gee 20-06-2017 17:15

Stewed is more like condensed milk. Baked - with foam.
They just simmered in the oven. This is a pun.

Gee 20-06-2017 17:16

quote: Some people boil rice before adding it to minced meat, I don’t understand why

Rus-s 20-06-2017 18:10

quote: Stewed is more like condensed milk.

mnkuzn 20-06-2017 22:18

Some people boil rice before adding it to the minced meat, I don’t understand why.

Zzander 20-06-2017 23:02

Still, it’s wrong to cook a frozen piece of minced meat; it would be better to defrost it and stick it on the meatballs. If you throw at least something dried into the broth, you will get a wonderful soup.
On a business trip, I had to cook minced meat with a boiler in a stainless steel bowl. True, it was not so much a meal as a snack.

Rus-s 21-06-2017 02:22

quote: with dense packing.

paradox 21-06-2017 07:38

quote: , it would be better to defrost

mnkuzn 21-06-2017 11:20

quote: Originally posted by Rus-s:

Pepper softens when cooked, becoming more elastic

quote: Originally posted by Rus-s:

and the minced meat shrinks.

quote: Originally posted by Rus-s:

I see one option, when they were greedy with minced meat and put too much rice in it.

Rus-s 21-06-2017 12:24

mnkuzn 21-06-2017 16:23

quote: Originally posted by Rus-s:

I put about that much, and the pepper has never torn.

And in general, instead of rice, you can put finely diced and pre-fried carrots (or raw). Very good, for me.

Rus-s 22-06-2017 12:49

quote: raw rice, when “cooked” as part of minced meat, can absorb moisture from the minced meat, and when boiled separately, it will absorb less moisture from the minced meat

quote: Well, this is rather a question of religion,

mnkuzn 22-06-2017 01:23

quote: Originally posted by Rus-s:

Make the minced meat thicker and add more onions.

quote: Originally posted by Rus-s:

supposedly raw potatoes were grated for juiciness. But that’s not it, not that at all.

By the way, regarding juiciness. Last time I did chicken roll with phosphate and water - poured as much as 20% of the weight of the meat. Absorbed, thanks to the phosphate, every drop. So in the end it turned out just g. Now, if you compare it with something else, it’s like two pieces of soap, only one was lying on a wire rack, and the other was drowned in water in a closed soap dish and it retained its shape, but was completely saturated with water. That’s how the chicken meat turned out in the end - you eat it, and it feels like you’re not eating boiled chicken, but some kind of soggy chicken puree. The tactile sensation was reminiscent of missing meat (or sausage) when it sat there and became slimy. So there may well be too much juiciness.

Rus-s 22-06-2017 04:08

quote: some taste

crye777 22-06-2017 11:04

Do I have to cover it with a lid if it doesn't sink completely? Or, if without it, then how long to cook?

o.tuk 22-06-2017 11:21

quote: Do I have to cover it with a lid if it doesn't sink completely? Or, if without it, then how long to cook?

crye777 22-06-2017 11:31

cooking

o.tuk 22-06-2017 11:51

quote: I'm not a cook.

quote: I need to eat so I don’t die of hunger,

quote: Wake up NOT because I didn't count the last minute and a worm is gnawing on me

crye777 22-06-2017 14:08

quote: Originally posted by o.tuk:

But eating a loaf of bread, half a kilo of sausage and washing it down with a liter of milk without cooking doesn’t suit you.

quote: Originally posted by o.tuk:

Everyone builds a balance between being busy with work and everyday life for themselves.

Rus-s 22-06-2017 14:25

p-f 22-06-2017 14:27

quote: cooking does not tolerate categoricalness" (c) I. Lazerson.

Rus-s 22-06-2017 16:21

quote: He swears like Trotsky,