How to cook homemade minced meat patties so that they are juicy and most delicious?

Recipes:

For most people, meatballs are an inseparable part of the diet. Naturally, it is often not always possible to cook them, but their satiety allows you to satisfy your hunger for a long time.

This dish is prepared from various types of meat and even fish. So that the cutlets do not get bored, I cook them using a variety of recipes.

Minced meat cutlets - a classic recipe in a pan

To create delicious cutlets, traditionally housewives use minced beef and pork. Each housewife determines the proportions of the meat used to create it on her own, but I follow my own recipe.

A set of required products:

• veal - 0.8 kg;
• pork rump - 0.8 kg;
• onions - 2 large onions;
• garlic - 1.5 heads;
• black bread - 1/3 loaf;
• milk - 1 glass;
• greenery;
• salt pepper.

Cooking :

I wash the meat several times and let it dry. If there is a pleura on the veal, I get rid of it. I cut it into small pieces. In parallel, I cut bread and pour milk.

To get a gentle homogeneous minced meat, I pass the meat through a meat grinder twice. I also grind peeled onions and prepared bread through it.

To get the most appetizing aroma allows me to be killed in a blender. Salt and pepper all ingredients. I mix everything by hand.

When the stuffing is ready, I put the pan on the stove. Cooking cutlets in refined oil under the lid.

So that the stuffing does not stick to the palms, I put a container with cold water next to me. I form blanks and place them on a hot frying pan. I fry on both sides. After each batch, I clean the pan from the cracklings that have appeared.

Cutlets come out tender and very tasty!

Not so long ago, my fitness coach insisted on the exclusion of pork and beef from the menu. Therefore, I had to look for a replacement for these meat delicacies. For a long time I doubted what kind of meat to choose for cooking cutlets, and settled on a turkey.

List of ingredients:

• ham - 2 kg;
• fat cream - 300 ml
• egg - 1 pc.;
• salt and ground pepper;
• breadcrumbs;
• refined oil - 200 ml;
• butter - 200 g.

Easy cooking process

I spread the butter from the refrigerator so that it comes to room temperature. I buy meat on the day of cooking. I thoroughly rinse, remove the skin and separate it from the bone (I also cook soup on the skin and bones).

I cut the meat into pieces and grind it twice in a meat grinder, with the second pass I add oil.

I beat the egg into the resulting mass, and pour the cream. Salt and pepper evenly over the entire surface (I use a mixture of peppers, but you can just use ordinary black ground), then mix everything well.

I put breadcrumbs on the paper for breading. When forming cutlets, I always keep a bowl of cold water on hand. I dip the blanks in breading and send them to a frying pan greased with sunflower oil.

I cook them over moderate heat on both sides. Then cover with a lid and wait 5 minutes.

Cutlets prepared according to this recipe are perfect for both mashed potatoes and a variety of cereals.

Very often, when buying ready-made minced pork, you may encounter the fact that its fat content just rolls over. Therefore, to make the cutlets from it tasty and nutritious, you can add to its composition, in addition to the loaf, also a little potato.

For cooking you will need the following products:

• fatty minced pork - 1 kg;
• loaf - a third of a loaf;
• medium potatoes - 2 pcs.;
• onion - 1 large onion;
• egg - 1 pc.;
• sour cream - 1 tbsp. l.
• sunflower oil - 1 tbsp. l.
• water - 1 glass
• salt and black pepper.

Cooking process:

First of all, I soak the chopped loaf in water. When its crust becomes soft, I squeeze it and pass it along with the peeled onion through a meat grinder. I add them to the minced meat and mix.

Peeled potatoes rub on the smallest grater. Lightly squeeze in gauze, removing excess moisture, and add to the rest of the products. I add sour cream there and beat in an egg. Then, after salting and peppering, I mix everything well and beat it off so that the headlight becomes dense.

I cook such cutlets in the oven, heated to 190C, on lightly oiled baking paper. I make them large enough, immediately laying them on a baking sheet, and bake for about 20 minutes

After this time, half a glass of water should be added to the cutlets and continue cooking until fully cooked for another 25 minutes. Excess fat from the cutlets will be used for their own preparation.

This cooking method allows you to create really delicious meatballs.

The hardest thing for me to cook minced beef. Therefore, I prefer to buy it ready-made. But to make juicy cutlets out of it is very simple.

To get started, collect the following products:

• Minced beef - 1.5 kg;
• Onion - 3 pcs.;
• mustard - 3 tbsp. l.;
• garlic - 8 cloves;
• eggs - 3 pcs.;
• milk - 3 tbsp.;
• potatoes - 6 pcs.;
• semolina;
• vegetable oil;
• salt;
• breadcrumbs.

Recipe:

Peeled potatoes and onions rub on a fine grater. I push the garlic cloves through the garlic press. I boil the milk and cool it down. I re-grind the thawed minced meat.

In an enameled container, I combine minced meat with previously prepared products. I beat the boiled milk with an egg and mustard, pour it into the rest of the products. Add spices and mix until a dense homogeneous state is obtained.

On paper, I mix semolina with breadcrumbs. I make small cutlets. I bread them by directly laying them in sunflower oil heated in a frying pan.

I fry over moderate heat on both sides until golden brown, then cover with a lid and reduce the heat to a minimum. In this state, I cook for another 10 minutes.

Cutlets fried in this way come out slightly harsh on the outside, but thanks to the original breading inside they are very tender.

Fish cakes, the best way to combine the concepts of tasty and healthy. They are prepared very easily and quickly, while they come out very nutritious.

Products required for cooking:

• Fillet of pollock (cod) - 1 kg;
• Egg - 1 pc.;
• Long loaf / white bread -150g;
• water - 100 g;
• fat - 100;
• salt;
• breadcrumbs;
• refined oil.

Cooking step by step:

First step: I wash the fish and dry it with a kitchen towel and cut into small pieces. I also cut lard.

Step two: In order for the crust of the loaf to become soft, I fill it with water for a couple of minutes, then squeeze the excess liquid.

Third step: I drive an egg into a bowl with lard and fish, knead the soaked loaf and salt. I mix the minced meat thoroughly, and make cutlets. If the stuffing is too liquid, you can add a little semolina and let it stand for a while.

Step four: I fry the cutlets constantly turning over. Then close the lid for 6 minutes to steam them.

Fish cakes are very juicy and have a golden crust.

Minced meat cutlets in the oven - a recipe with tomatoes, cheese and gravy

Using this unusual recipe, you will not create classic cutlets, but a real culinary masterpiece.

You will need the following products:

• pork / ground beef - 500 g;
• cheese - 50-70 g;
• baguette - 150 g;
• garlic - 1 clove;
• egg - 1 pc.;
• tomato - 2 pcs. medium size;
• milk - 150 ml;
• onion - 1 onion;
• salt, pepper - 5 g each.

Creating a masterpiece:

I cut off a few pieces from the baguette (it is advisable to use only the pulp) and soak in milk. Then I take a stainless bowl, and knead the soaked pastries into it. I add minced meat and an egg.

Garlic and onion, I peel and finely chop, after which I send it to other ingredients. Salt and sprinkle with black pepper on top. I mix everything well and beat off.

I turn on the oven to warm up to 170C. Then I prepare the pan. I cover it with kitchen paper, moderately grease it with vegetable oil.

I choose dense tomatoes, so when I cut them into thin circles, they do not fall apart. Grind hard cheese into small squares.

Then I form cutlets and immediately spread them on a baking sheet. I put tomatoes and cheese on top of the blanks. I put them in the oven for half an hour. The dish will be ready when a crispy crust appears on it.

This summer, having unexpectedly received minced chicken from my mother, I mastered a new recipe for making cutlets. Having tried and appreciated it, now I share it with everyone.

A set of products that are needed for cooking:

• minced chicken / fillet - 1 kg;
• young squash;
• carrots - 1 pc.;
• egg - 1 pc.;
• fresh herbs (dill / parsley / basil);
• salt and spices;
• flour / breadcrumbs for breading.

Cooking process:

I defrost minced meat, drain the liquid to the maximum. I thoroughly wash the zucchini and carrots several times. Then I rub it on a fine grater, and mix it with minced chicken. In order for the mass to become more homogeneous, I additionally interrupt it with a blender.

In the resulting mass I add chopped fresh herbs, spices and an egg. I mix everything well.

Then I heat a frying pan with sunflower oil over moderate heat. Having made meat preparations, roll them in flour and spread them in oil. I fry all the batches on both sides, putting them in a small saucepan. Then I pour a little water on the bottom and steam for 3-5 minutes.

The cutlets are very tasty. Their appearance is very appetizing, it gives the impression that summer is placed on a plate.

Many of us, from school, remember the taste of cutlets from the dining room. The most interesting thing is that such houses did not go out for a long time. I recently had the opportunity to meet my school chef. Taking advantage of the opportunity, I found out the secret of their preparation. Now I can do everything)

To prepare them you will need:

• minced meat - 1.5 kg;
• white bread - loaf;
• onion - 9 bulbs;
• garlic - 1 head;
• salt pepper
• breadcrumbs
• vegetable oil.

Cooking method:

Peel and chop the onion and garlic with a fine grater. I cut the loaf into small pieces and fill it with water for a couple of minutes, then squeeze it and grind it into a bowl with minced meat. We also send grated onions with garlic, as well as spices.

I mix all the components well, making the minced meat tight, if it crumbles, add a little boiled water to it, if it is liquid - flour.

I form the patties on a floured kitchen surface. In the meantime, I heat a frying pan on the stove (although according to the recipe they are cooked in the oven).

When the oil starts to sizzle, I wrap the blanks in breadcrumbs and send them to fry over moderate heat. Turn them over, cover the pan and let them fry for another 5 minutes.

The taste of cutlets really come out exactly the same as they were in childhood.

My husband is a fisherman, so river fish in our house is not rare. In winter, most often it brings small pikes. There is nothing special to fry there, but cutlets come out of them just right.

For cooking you will need:

• pike - 1.8 kg;
• lard - 180 g;
• white bread - 6 slices;
• water - 1 tbsp.;
• egg - 2 pcs.;
• onion - 2 onions;
• butter - 50 g;
• breadcrumbs;
• salt pepper.

Quick cooking:

I clean the fish and wash it thoroughly under running water. I rid her of the head, spine, skin and large bones. I cut into small pieces. I pour the bread with water and let it stand for a while until softened, then drain the water.

I clean the bulbs, finely chop and fry in oil. I pass the processed pike with lard, fried onions and bread through a meat grinder twice. Beat the egg with spices and add to the resulting mass.

With wet hands I form cutlets, dipping them in breadcrumbs, spread them on a preheated pan. The fire must be moderate, otherwise they will burn badly.

I fry them on one side for about 3 minutes, then turn over to the other and cover with a lid. After 5 minutes, I remove ready-made cutlets from the pan.

Thanks to the addition of bacon and fried onions to minced meat, the taste of fish is almost imperceptible. My family members really like them.

Another dietary option for the intake of protein in the body was minced chicken cutlets. We eat them only hot, so I cook only once.

Product set:

• Minced chicken - 0.5 kg;
• Onion - 2 pcs.;
• Egg - 1 pc.;
• Spices for chicken;
• Salt, ground pepper.

Very quick recipe:

Crack the egg and carefully separate the white from the yolk. I put the protein in a bowl with minced meat, salt and black pepper. I mix everything thoroughly.

Peel and finely chop the onion, and add to the existing mass. Then I mix again. I immediately place the formed blanks on a heated surface. I fry the cutlets in a Teflon-coated pan under the lid for 10 minutes. I do not add oil.

And as a side dish I often serve with stewed cabbage .

For a very long time, I considered steamed cutlets tasteless. So it was until I got a slow cooker and, due to the lack of free time, I didn’t cook cutlets with it. Of course, fried cutlets look prettier, but they are indistinguishable in taste.

To prepare them you will need:

• chicken fillet - 0.5 kg;
• beef - 0.5 kg;
• onions - 2 pcs.;
• potatoes - 1 pc.;
• loaf - 1 slice;
• garlic - 1 clove;
• egg - 1 pc.;
• salt pepper;
• sesame.

Cooking method:

Rinse the meat under running water and pat dry with paper towels. Then I cut it and pass it through a meat grinder, along with peeled vegetables and bread.

In the resulting mass I add salt, black pepper and a chicken egg. I mix everything thoroughly. I form cutlets of medium size, roll them in breadcrumbs and put them in a special bowl for steaming in the gadget.

I pour water into the multicooker bowl, put a bowl on top. I choose the "Cooking" mode (see the name of the mode in your instructions, it has its own for different brands), set the time for 25 minutes.

After all, the device automatically switches to the keep warm mode after the end of the time, and the cutlets may be overcooked.

I hope these simple recipes for such a classic dish as minced meat cutlets will become your indispensable helpers.

Potato cutlets with minced meat - hearty and tender - video recipe

They turn out fluffy, like pancakes! Very tasty, tender and satisfying - “You will lick your fingers” and you won’t drag it by the ears! Be sure to try this recipe!

Please don't be shy and share this collection on social networks.

Secrets of cooking delicious meatballs

Cooking minced meat:

• Of course, the main condition is high-quality meat. We buy minced meat (if we trust the seller) or cook it ourselves using a meat grinder. It is better to turn the meat through a large nozzle. Chop the meat.
• Very tasty cutlets are obtained from a mixture of minced meat: beef, pork and chicken. Or I combine pork with one of the other two - poultry or beef. According to mood and desire.
• Now let's move on to the bread! The bread that you plan to use for minced meat will need to be soaked in cold, boiled water, and certainly not in milk. If you soak bread in milk, then this deprives your cutlets of juiciness, since when frying, the proteins of meat and milk interact with each other.

  For patty mass, stale, white wheat bread is best, because fresh bread will give the finished patties an unpleasant stickiness. Keep in mind that white bread increases the volume of products well, it absorbs the meat juice that stands out and gives the minced meat sufficient splendor, softness and juiciness. Just do not need to put a lot of bread in the minced meat, because it absorbs the oil well enough, in which cutlets are fried in a pan, and therefore they will turn out to be very fatty for you. In minced meat, you can add 15 or 20 percent of the roll in relation to the mass of meat.

  If you cook schnitzels and cutlets from ground meat, then the bread soaked in water should not be squeezed hard before adding it to the cooked minced meat.

To improve the properties of minced meat, instead of a roll, you can add a little low-fat cheese or sour cream.

Onion. If you put onions in the cutlet mass, then it would be better not to pass it through a meat grinder, but just cut into small pieces. The onion gives the cutlets juiciness.If you add sautéed onions to minced meat, it will give the dish a special flavor and extend the shelf life of cutlets.

Garlic, salt, pepper or other spices of your choice, to taste.

Eggs. If you want juicy meatballs, you don't need eggs!Since they will not add anything to you, except for the additional rigidity of the cutlets, and then the cutlets will certainly lose their juiciness. It’s all to blame-egg white, because when frying it quickly folds, the meat releases a large amount of juice, and the cutlets are dry.Eggs in minced meat as a binder are usually kneaded only in public catering, so that then more bread and water can be put into cutlets - since without eggs, minced meat with a lack of meat will simply fall apart.

H So that the cutlets themselves do not stick to each other, and it would be more convenient for you to cut them, add a little starch to the minced meat. I like to add grated potatoes.

Combined all the ingredients.

step 2:

• Place the fully mixed minced meat for making juicy cutlets in a plastic bag (or better in two or one tight plastic bag) and beat the meat on a hard surface. Such a procedure compacts the meat well, and after that it will no longer fall apart in the pan, as housewives often complain and therefore prefer to add eggs to the minced meat. Beat the meat on the table and after this procedure, put it in the refrigeratorrest - from 2 hours to a day.

Frankly, I don’t do this often, I’ll even say, I don’t. But the younger generation is sometimes specifically asked to cook cutlets, they really like the procedure for beating minced meat :) At such times when they come to visit, I eat such cutlets.

How do I do it?

• In order for the cutlets to be “airy”, the cutlet mass must be kneaded for 10-15 minutes. But I'm lazy. I knead the minced meat in the food processor container, set the dough kneading mode, I'm free for 5-7 minutes.

We form cutlets:

When forming cutlets, it is very useful to give them the juiciness we want, to put a piece of ice and a small piece of butter in the middle of each cutlet.

And so that in the process of cooking, minced meat does not remain on your hands, your hands must be moistened with water.

I advise you to roll the molded cutlet in a loose egg-leazone (or, to preserve the juices inside, it’s even better, first roll a little in flour, and then in the egg) - when you place the cutlets in the pan, the egg will provide an impenetrable shell and help keep it so way all the delicious juices inside the patty (if you wish, after deboning in an egg, you can bread the patty in ground breadcrumbs). Breading can be partial: only in one egg or only in flour. Another way is in flour and then in an egg. Full breading (or it is also called "Viennese breading") looks like this: first in flour, then in an egg, and in breadcrumbs. Sometimes they make a double breading: also in flour, in an egg, in breadcrumbs, again in an egg, and then again in breadcrumbs.

Minced meat and onion cutlets with garlic should be fried immediately, without waiting until they become dry.

Cutlets must be fried in a well-heated pan, then the juice will not flow out of them, and the cutlets will turn out juicy and tasty.

The right frying pan - with a thick bottom. Cast iron - perfect

• The oil is hot, the pan is clean.
• After each toasted batch, carefully remove any burns.
• Fire - close to the minimum.
• We fry on both sides. When pressed, the finished patties should ooze a little. On the cut - grayish. Not red, not pink.

Hope the tips are helpful!

Did you know that the cutlet is French? Of course, not in the banal form in which it often appears on our tables, but many, many decades ago, it came to us precisely from refined and sophisticated France. Then the "young lady" looked like a piece of juicy beef on the bone ("cotelette" translated into Russian means "rib" - it was this part of the carcass that was taken to cook the dish).

Over time, the Russian people began to transform the "French woman" to suit their tastes and ideas about beauty - they began to beat the meat, and years later they turned it into chopped meat. Removing, respectively, the bone. So the "foreign" fashionista became a Russian cutlet.

What do you make cutlets at home? Pork, beef, chicken, turkey? Still for sure fish, seafood, liver, mushrooms. Often there are recipes with cereals and vegetables. And, I'm sure, every housewife has her own secret of delicious cutlets.

I don't have any secrets. There are rules that I, of course, do not always follow, but if we are talking about cutlets from the category of "you can swallow your tongue", then I strictly observe them. Today we are talking about meatballs.

So here are ten tips for how to cook delicious meatballs.

1. Minced meat - only homemade. No purchase compromises, even if they are a thousand times proven quality.

2. Meat - quality. "Third grade - not a marriage" will do, but we will leave it for ordinary cutlets, everyday ones, and for a local culinary masterpiece, buy a good back of pork, veal tenderloin on the market. Pork is fatter, beef or veal is lean.

3. Minced meat - freshly prepared. Of course, you can get it out of the freezer and defrost it, you will also get cutlets in this version, no one argues, but we are talking about tasty and juicy cutlets, right? Then - we take out the meat grinder and twist the minced meat.

4. You can - cut. finely. As small as it gets. Meat fibers in this version do not choke on the circles-knives of the meat grinder, retaining more juice. But this advice, let's say, is from the category of theoretical ones, I don't have enough patience for such delights.

4. Bread. Necessarily. Thanks to him, the juice that stands out from the meat during frying remains in the cutlets, soaking into the bun. By the way, about the bun. Not necessarily - there are lovers of rye bread. I am a conservative: I take three or four slices of the day before yesterday's loaf (for 500 g of minced meat), cut off the crusts, pour milk (or low-fat cream - so that it was completely "ah!"). When the crumb gets wet, I squeeze the bread.

5. Egg. Do not add. It makes the minced meat more dense and firm. I don't like. It is usually taken to ensure that the cutlets do not fall apart during cooking, but to prevent such incidents, I have another secret hidden in my pocket, so I just don’t add it.

6. Other additives.

Onion. Necessary. It's juicy, it's flavorful. You can also add a few cloves of garlic. It's not for everyone, but we like it. You can have a lot of onions - some lovers, in the person of my husband, manage to stick quite nice cutlets, despite the fact that the share of onions is a third of the total minced meat. I can not do that. I limit myself to one large onion per pound of meat.

I twist the onion together with the meat in a meat grinder. Can be grated. Cutting is also possible, but I don’t like it when onion comrades meet in homogeneous minced meat.

If the meat is very lean, it is good to add a little bacon or other fat - again for the juiciness of the cutlets.

Vegetables - whatever you like. However, if we are talking about meat cutlets, then I recommend leaving pumpkin, carrots, zucchini, cabbage, potatoes and other useful things for the next serving.

Spices - I do not recognize anything but black pepper. But again, in the classic version. In general, you can add everything that, in your opinion, is combined with meat.

7. Knead. With diligence and care - this is a guarantee that the cutlets will be evenly juicy, tasty and very tasty in all places.

8. Repulse. Necessarily. A lot of. Gather the minced meat in your palms, raise your hands and forcefully throw the meat back into the bowl. So - at least 15 times. Better than 30. That's when none of your cutlets will fall apart during the frying process.

9. Butter or a piece of ice in the middle of the patty.

I think it's overkill. If the minced meat is of high quality, fresh and fatty enough, no oil-ice will make it even tastier, they will only add work. If you doubt that you are lucky to buy the "right" cutlet meat, bother with butter or ice.

We sculpt with hands moistened in water - so that it does not stick.

The right frying pan - with a thick bottom. Cast iron is perfect.

Breading - optional. My mood sometimes takes flour, sometimes semolina, sometimes crackers. And most often - without breading at all.

The oil is hot, the pan is clean. After each toasted batch, carefully remove any burns.

Fire - close to the minimum.

We fry on both sides. When pressed, the finished patties should ooze a little. On the cut - grayish. Not red, not pink.

I wish you good luck in cooking delicious meatballs and in addition I suggest you several proven recipes for delicious chops from zest:

Good afternoon dear friends. today we’ll talk about cutlets, or rather, we’ll analyze the recipes for juicy minced meat cutlets of various types. It would seem that there is something complicated, minced meat, bread, egg, mix it all up and fry.

But it doesn't always work out the way it should. It is especially difficult for young housewives. You have to make many mistakes before you get lush and juicy cutlets so that the whole family likes them.

That's why we tried to collect not just recipes, but also reveal the secrets of making delicious cutlets or meatballs, as they are also called.

Also on the festive table there are almost always cutlets. Sometimes a regular lunch or dinner is not complete without them. They can decorate any holiday table. Every housewife wants to cook something interesting and unusual. And that's great. You can make your own recipe and praise in front of guests and so on.

But before you cook, you need to know a few simple rules. They were not invented just like that, this is the experience of many housewives of all time. Let's take a closer look.

Cutlets should be very tasty, this is not disputed. But it is also necessary that they are not dry and lush. It depends on many factors. Such as the choice of minced meat, the method of kneading minced meat, additional ingredients, and so on. And, of course, experience.

Now we will analyze in more detail the recipes for juicy minced meat cutlets, or rather, first prepare the minced meat.

By the way, it is best to make minced meat with your own hands. I never advise buying it in a store, because you never know what and how is involved there. Usually, good homemade cutlets are not obtained from purchased minced meat.

Choosing meat for cutlets.

First of all, you need to decide with what kind of meat you will make cutlets. Usually it’s like this for me: what kind of meat I eat, I make it out of it. But that's not always the case. If we want to surprise guests, or even just our family at dinner, then we think through everything in advance.

The choice of meat also affects the calorie content. Here's how you can divide meat by calorie content:

• The most juicy and high-calorie are obtained precisely pork cutlets. Calorie content is in the region of 350 kcal / 100 g (290 kcal / 100 g when steamed).
• If done mix of pork and ground beef, then the calorie content will be in the region of 267 (190) kcal / 100 g. It is better to dilute minced pork by 2/3 with ground beef.
• When using pure ground beef calorie content is even less: 235 (172) kcal / 100 g.
• The most dietary are chicken cutlets. Here the calorie content is approximately 145-125 kcal / 100 g. But they turn out to be rather dry. Therefore, in such cutlets there is fat or other additives that increase calories.
• Minced turkey- the most ideal option not only for those who follow the figure, but also for kids. In turkey, the meat itself is quite juicy and the calories are not high: 180 kcal when frying in a pan and 140 when steamed.

We must not forget that additives such as bread crumb, egg and oil increase the calorie content when frying. But without this, usually cutlets do not work out, and it all depends on what we specifically want to cook.

How to choose the right meat for minced meat.

Do not forget that recipes for juicy minced meat cutlets will turn out with a bang only from homemade minced meat. You need to choose the right meat and make it yourself. Then you will definitely succeed.

The main argument is fresh meat

• When choosing meat, be sure to inspect and smell it. The meat should smell like fresh meat. No foreign smells, sourness or other smells indicating old meat or staleness.
• The meat should be elastic and resilient. If you press your finger on the meat, then the hole should soon level out.
• The color of the meat should be pinkish red and moist. There should be no ventilated areas or mucous surfaces.
• It is better to take a thigh or a rump from lamb.
• If you buy pork, beef or veal, then it is better to take: back thigh, neck, tenderloin or shoulder blade.
• When choosing poultry meat, pay attention to the ham (shank and thigh). Then the cutlets are more juicy. The breast is also suitable - a less high-calorie part, but rather dry.

The subtleties of cooking cutlets.

First of all, I want to note that it is best to scroll the meat through a small grid, preferably 2-3 times. So the cutlets will turn out more magnificent. Some recipes for juicy minced meat patties directly indicate how many times you need to twist and not always through which grid.

Many argue that it is better to scroll through a large grid. They are right, on the one hand. Then the meat is obtained in large pieces and gives less juice, which means less fat. But if you want to get lush cutlets, then it is better to twist through a fine mesh, it is even better to use a blender.

Things to consider when preparing meatballs:

• When adding crumb to minced meat, you need to take bread of wheat varieties. It is desirable yesterday's bread, because fresh will give the wrong consistency and extra calories.
  Also, for 1 kg of meat, you need about 150-200 g of crumb.
• It is necessary to soak the bread in boiling water, and not in milk, as many believe. Milk deprives cutlets of juiciness. But the crumb soaked in water will add splendor and airiness.
• Onions add juiciness to minced meat. It can be used 300 g per 1 kg of meat. Onions will not spoil the minced meat in any way, on the contrary, it will be tastier and juicier.
  

  But the onion cannot be scrolled through a meat grinder, so all the juice will be squeezed out. It is better to cut it finely with a knife and add to the minced meat.

• If you want to get tender tender cutlets, then you can add mayonnaise to the minced meat, but a little bit, no more than 50 g.
• So that the cutlets do not fall apart and are more magnificent, you can add potatoes by rubbing it on a fine grater.
• If you use eggs in minced meat, then you should not just add them to minced meat. First, cook the minced meat completely: add everything you need, spices too. Mix well. And only at the end we add the eggs in this way:
  Separate the whites from the yolks. Whisk egg whites until fluffy. And already in the prepared minced meat, slowly pour the protein, stirring from the bottom up.
  Try this method and you will immediately notice how the cutlets will take on a magnificent shape right before your eyes.
• Add spices and salt to your liking. There are no restrictions here. A lot of greens are better in fish cakes.

How to fry minced meat patties and how much?

Going through recipes for juicy minced meat cutlets for my holiday table, I came across the fact that they write little in the recipe on how to fry cutlets correctly.

1. It is necessary to form cutlets, make them thick enough and do not flatten too much. It is better to moisten your hands with cold water to make it easier to sculpt.
2. With proper frying, you can avoid loss of juiciness in cutlets. But usually they use breading. It keeps the juiciness inside well. Usually use crackers or salted flour. But both semolina and Japanese corn flakes work well.
3. The pan should be well heated over medium heat. Pour the oil for frying and then lay out our breaded cutlets.
4. After 3-5 minutes, turn over our cutlets, remove the fire to the smallest, and cover the pan. So fry for 15 minutes. During this time, the meat and onions are fried, and the soy does not evaporate.
5. Now open the lid, increase the heat to medium and bring to a delicious crust.
6. It is best to change the oil every time you fry.

On average, cooking one batch in a pan takes a decent 25 minutes. But it's worth it.

How else can you cook meatballs.

In addition to traditional methods, recipes for juicy minced meat patties suggest steaming both in the oven and in the microwave. Here's how long it takes:

• In the slow cooker, which housewives fell in love with, in the “frying” or “baking” mode, cooking cutlets also takes 20-25 minutes.
• In a double boiler or slow cooker with this function, it will take 25 minutes. It is lower in calories and also very tasty.
• If you use a steam nozzle for a microwave, then you can cook cutlets in 15 minutes. Only first cook for 5 minutes, then turn over and cook for another 7-10 minutes.
• If you use the oven for baking, then at 180 ºС it will take 30 minutes.
• In a microwave with a power of 800 W, you can cook cutlets in 7 minutes.
• In an air grill, cutlets are baked in 20 minutes.

Here is a look at the variant of lush cutlets:

The best recipes for juicy and lush meat cutlets.

And now we will consider with you various recipes for juicy minced meat cutlets. At the same time, do not forget about the subtleties described above. We will not repeat recipes.

We will try to consider different recipes, with different types of meat.

Recipes for juicy minced meat patties are a classic with bread.

Sometimes such cutlets are called "homemade cuts". According to this recipe, the cutlets really turn out to be more tasty and normal juiciness. We often cook these for lunch or dinner.

We will need:

1. Pork meat - 300 g;
2. Beef meat - 300 g;
3. Bread crumb - 90-100 g;
4. Egg - 1 pc;
5. Onion - 2 pcs;
6. Garlic (optional) - 2 cloves;
7. Flour - 150 g;
8. Vegetable oil;
9. Salt to taste;
10. Spices to taste.

Step 1.

We prepare the minced meat, twist the pork and beef meat on a thin mesh meat grinder 2 times and with a blender. Finely chop the onion right away. Add to mince.

Step 2

Bread crumb is sent to boiling water to soak. While squeezing the garlic, salt and pepper to taste. Add bread to the meat, passing through a meat grinder and mix everything thoroughly.

Step 3

Now the egg, separate the whites and beat. Add to mince, mix thoroughly.

Step 4

Now with our hands we will form meat balls and flatten a little. At the same time, we wet our hands in cold water so that the stuffing does not stick to them.

Step 5

Now roll the cutlets in flour or you can use any other breading.

Step 6

Now everything is as per the instructions described above. First, fry one side over medium heat, then reduce the heat to low, turn the cutlets over and cover with a lid. After we bring it to readiness and it's ready.

Chicken cutlets in the oven.

As we said, such cutlets are very dietary, perfect for those who are on a diet. The kids love these meatballs so much. You can use turkey instead of chicken. Then the cutlets will be more juicy.

We will need:

1. Chicken breast - 200 g;
2. Wheat bread - 40-50 g;
3. Egg - 1 pc;
4. Onion - 1 pc;
5. Garlic - 1 clove;
6. Salt to taste;
7. Spices to taste.

Step 1.

We wash the breast, dry it and separate it from the bone. Pass the fillet through a meat grinder or blender.

Step 2

Soak the bread in boiling water, after a couple of minutes squeeze a little and add to the minced meat. Salt, pepper to taste, squeeze the garlic, finely chop the onion, adding to the minced meat and mix everything well.

Step 3

Now it's up to the egg, or rather the protein. Whisk and add to mince.

Step 4

We put the oven to heat up to 180 ºС. Meanwhile, put foil on a baking sheet. We form not very thick cakes from minced meat and lay on a baking sheet.

Step 5

Bake the cutlets in the oven for 30 minutes. When ready, you can serve.

Cutlets from ground beef.

Recipes for juicy cutlets made from minced beef or other meat are quite simple. Almost everything is prepared according to one recipe. Now consider the simplest recipe, the main thing is to choose the right meat so that it is not dry.

Ingredients:

1. Meat of beef (veal) - 800 g;
2. Onions - 2 pcs;
3. Bread - 140-150 g;
4. Egg - 1 pc;
5. Salt to taste;
6. Spices to taste;
7. Vegetable oil or butter for frying.

Step 1.

We twist the meat. Finely chop the onion and add to the minced meat.

Step 2

Wheat bread, yesterday's soaked in boiling water. Squeeze and add to minced meat. Pepper, salt to taste and mix.

Step 3

Separate the protein in the egg, beat and add to the minced meat.

Step 4

We form meat balls with wet hands, flatten a little and send to a preheated pan. I use vegetable oil, but you can also fry in butter. So the cutlets will be more juicy.

We fry according to the technology described above. When ready, you can serve with a vegetable side dish.

Here's another nice recipe:

Another recipe for beef cutlets, but with gravy.

Usually cutlets are served with a vegetable side dish or pasta. I always like to make gravy for meatballs. So much tastier and juicier. Many recipes for juicy minced meat patties allow you to make gravy immediately, not separately from the patties, but together .. Having tried it once, you will always do it.

We will need:

1. Beef - 500 g;
2. Potatoes - 2 pcs;
3. Egg - 1 pc;
4. Bay leaf - 1 pc;
5. Onion - 1 pc;
6. Flour for breading;
7. Salt and spices to taste;
8. Greenery.

Step 1.

Cooking minced meat. We pass the meat 2-3 times through a meat grinder. Finely chop the onion and add to the meat. Three potatoes on a fine grater and also add immediately. Salt and pepper. Finely chop the greens and also mince.

Mix everything thoroughly and then add the beaten protein.

Step 2

Now with wet hands we form beautiful meatballs. Roll them in flour or other breading.

Step 3

Let's cook a little differently. Fry in a hot pan on both sides until golden brown.

Gravy itself. Pour the cutlets in a pan with water, but a little to slightly cover the cutlets. Add bay leaf, salt, spices to taste and just close the lid, let it simmer for about 20 minutes over low heat. Then the cutlets will give the gravy their taste and aroma, it will turn out just awesome.

To make the gravy thick, you need to add flour to it, if you want. Then you need to add a couple of tablespoons of flour in 1/2 cup, stir and pour into the gravy. Mix the sauce and let it simmer for a couple more minutes. Then you can put our cutlets with gravy aside.

Juicy minced chicken cutlets with cheese filling.

Some recipes for juicy minced meat patties suggest filling. You can experiment with different fillings. We love cheese filling more, we present you such a recipe.

We will need:

1. Chicken meat - 550 g;
2. A piece of a loaf - 120-130 g;
3. Garlic - 4 cloves;
4. Onion - 35-40 g;
5. Egg - 3 pcs;
6. Hard cheese - 120 g;
7. Salt and spices to taste;
8. Dill and parsley to taste;
9. Vegetable oil.

Step 1.

Boil 2 hard-boiled eggs, cool, peel and grate on a fine grater.

Step 2

Cut the cheese into thin slices.

Step 3

Rinse all greens well, dry and chop finely. Now we combine the egg, herbs and cheese and mix. This is our filling.

Step 4

We make stuffing. Pass chicken meat through a meat grinder or blender.

Step 5

We put the bread crumb in boiling water and after a couple of minutes we take it out, add it to the minced meat. Squeeze the garlic through a press into the minced meat.

Step 6

Finely chop the onion and also add to the minced meat. Add salt and spices to taste. We mix everything thoroughly.

Step 7

Separate the egg white, beat and mix with minced meat.

Step 8

Now we make thin cakes from minced meat, put our stuffing in the middle. After wrapping in minced meat, flatten a little. We give the form of cutlets. Do not forget to wet your hands so that the meat does not stick.

Step 9

Now we heat up the pan and fry our meatballs.

Cutlets in batter with stuffing.

This recipe is a little more complicated than those described earlier, but the taste is excellent and they look very beautiful on the festive table. We continue to consider recipes for juicy minced meat cutlets, now in batter.

Ingredients:

Step 1.

Let's make minced meat first. You can take any, you can cut. I use 2/3 beef and part pork. It is best to take lean meat, as there will be enough oil.

We twist the meat through a meat grinder. Finely chop the onion, add to the meat. Add salt and pepper to taste. Thoroughly mix everything. You can add a little water if the meat is very dry.

Step 2

Let's make the filling. Grate the cheese. Finely chop the pineapple and mix with cheese.

Step 3

Now the stuffing needs to be divided into equal parts. We roll balls out of them - future cutlets.

Step 4

We make cakes from the balls, put a spoonful of filling and a piece of butter in the middle. We close like pies. Now we make the shape of a cutlet with our hands, correct it so to speak.

We put the resulting cutlets in the refrigerator. We make batter.

Step 5

In a deep bowl, drive eggs, mayonnaise, soda and salt. We beat well. Then gradually stir in the flour while stirring. It is necessary that the dough turned out like pancakes.

Step 6

We get meatballs. Melt the fat in a frying pan. You can just fry in vegetable oil. Dip the patties first into the batter and then into the hot skillet. Leave some space between the patties so they don't stick together.

When one side is browned, flip over. Fry until browned on all sides.

Step 7

After frying, it is advisable to put the cutlets on a paper towel for a short time so that the excess fat is stacked. You can then serve with a side dish.

In fact, these are the same cutlets, but they make them thin. The difference is that it takes a lot of oil. You need to completely submerge the cutlets there. Schnitzel is traditionally made from pork. But you can also make it from other meats. Let's look at the recipes for juicy minced meat cutlets in German.

We will need:

1. Pork - 1 kg;
2. Cream - 2 tablespoons;
3. Egg - 2 pcs;
4. Onion - 1 pc;
5. Breadcrumbs;
6. Salt and pepper to taste;
7. Ground coriander and bay leaf to taste;

Step 1.

We pass the washed meat through a meat grinder. Finely chop the onion and add to the meat.

Step 2

Pour the cream into the minced meat, pepper and salt to taste there. Crack the whole eggs into it. Thoroughly mix the minced meat, it is even desirable to beat it off.

Step 3

We form thin cakes with moistened hands, roll in breadcrumbs and leave on the table for a couple of minutes.

And here is an interesting recipe and very beautiful:

Fish cutlets with semolina.

In conclusion, consider a simple recipe for fish meat cutlets. For those who are tired of other meat, recipes for juicy cutlets from minced fish meat are suitable. It also makes delicious meatballs. There are a lot of useful substances in the rebbe, especially phosphorus. You can cook from any fish. We will cook from pollock.

We will need:

1. Any fish (I have pollock) - 1 kg;
2. Onion - 1-2 pcs;
3. Bread or loaf - 150 -200 g;
4. Tomato paste - 2 tablespoons;
5. Salt and pepper to taste;
6. Semolina for breading;
7. Vegetable oil.

We clean the fish, cut into small pieces. Soak bread in water and squeeze. Finely chop the onion and fry in a pan until a beautiful golden color. Definitely chill.

Step 2

Now we pass the fish fillet, bread and fried onions through the meat grinder. Salt and pepper minced meat to taste. Mix everything thoroughly.

Step 3

Form into balls with wet hands and flatten slightly. We heat the pan, roll the cutlets in semolina and put in the pan. Fry on both sides, reduce the heat, cover with a lid and let them fry a little.

Step 4

After frying, put the cutlets in a saucepan. Bring the water to a boil, put the tomato paste, bay leaf there. You can add any other spices you like. Cover with a lid and simmer for 2-3 minutes.

Then remove from the stove and cool slightly. Can be served on the table.

That's all I have, I hope you found our tips and recipes useful. Bon appetit to you, bye and see you all. Do not forget to leave your comments and share the post on social networks.

Recipes for juicy minced meat cutlets and the secrets of their preparation. updated: November 10, 2019 by: Subbotina Maria

Homemade cutlets are a popular minced meat dish.

Simple and hearty cutlets with a crispy crust will perfectly fit into the menu of your family dinner and decorate any festive feast.

Cutlets are eaten both hot and cold.

They can be an independent dish, and served along with any side dish, whether it be salad, mashed potatoes or stewed vegetables. Remember that no cutlets from the best restaurants in the world can be compared with home-made cutlets - made by the hostess' own hands with awe and love.

General principles of preparation

1. For the preparation of tasty and juicy cutlets, it is important to choose the right minced meat. It is best to mix several types of minced meat, where you can choose the combination to your taste. But remember that store-bought minced meat cannot replace homemade minced meat, rolled by the hostess herself in a meat grinder. If it is not possible to cook it yourself, be sure to check the freshness and quality of the meat, because this is a decisive stage in the preparation of cutlets.

2. Do not forget to add a bun or bread to the minced meat. This is the main rule for obtaining juicy and tender meat. It is the slices of the roll that hold the juice in the cutlets, like a sponge, completely absorbing it.

3. Cutlets can be wrapped in both flour and breadcrumbs. This is left to your choice.

4. Do not forget about adding spices and herbs to homemade cutlets, this will add a touch of spice and sophistication.

Classic homemade meatballs

minced meat (homemade or purchased) - 500 g;

2 cloves of garlic;

salt, black and red pepper;

1-2 slices of bread;

flour - 3-4 tbsp. spoons.

1. Peel the onion from the husk and rub or chop in a blender. Finely chop the garlic cloves and herbs.

2. Cut the slices of bread into slices and dry. Then soak in water, they will give the cutlets incredible juiciness. Without this step, the cutlets will taste dry. Subsequently, knead and squeeze, and only then add to the minced meat.

3. Combine all of the above ingredients in a deep bowl, mix thoroughly in a food processor or with a spoon. We beat the minced meat with our hands, throwing it on a hard surface.

4. Season with salt and pepper.

5. Take a small amount of meat with a spoon, put it on top of the flour and sprinkle with it. In the palm of your hand, we form a rounded cutlet, spread it on a hot frying pan. We fry 3-4 minutes. When we turn over to the second side, we remove the fire a little.

Homemade cutlets in breadcrumbs

2 pieces of dry loaf;

1. Cut the onion, break the egg and add the roll soaked in water (milk) to the minced meat.

2. Thoroughly knead the minced meat until a mass of a homogeneous consistency is obtained.

3. We form a cutlet in breadcrumbs and put it in a pan with vegetable oil, put it on a small fire. With breadcrumbs in breadcrumbs, cutlets look much more appetizing. When you feel that they are browned, feel free to turn over. Usually, cutlets are fried in breadcrumbs for 2 minutes on each side.

4. Salad of boiled beetroot with onion, garlic, salt and pepper, seasoned with unrefined vegetable oil and sprinkled with sugar and lemon juice will serve as an excellent addition to such cutlets. Cutlets with potatoes are quite high in calories. A salad of beetroot is perfect for the dish.

Homemade beef and turkey cutlets with semolina

minced meat (beef and turkey) - 1200 g;

onions - 300 g;

fresh or granulated garlic;

3 art. spoons of semolina;

salt and black pepper;

water - 2/3 cup;

sour cream - 300 g.

1. Thoroughly knead the onion ground in a meat grinder or grated on a fine grater.

2. Potatoes or white buns in water or milk can be added to minced meat. But this recipe offers another solution: semolina. She perfectly keeps the cutlet in shape and does not allow them to deform.

3. Minced meat is desirable to beat off and leave for 15-20 minutes, so that it is well saturated with spices.

4. We distribute the minced meat on the table in the shape of a rectangle, divide it in half, each half into 3 more parts. Any form can be made. Dust each cutlet well with flour.

5. Fry for 3 minutes on each side in a preheated pan.

6. We put the fried cutlets in a saucepan, pour about 2/3 cups of water there, close the lid, simmer for 10 minutes over low heat so that they reach inside and become softer. Serve with sour cream.

Lush homemade meatballs

loaf - 100-150 g;

milk - 200 ml;

flour - 5-7 tbsp. spoons;

butter - 2-3 tbsp. spoons;

vegetable oil - 2-3 tbsp. spoons;

1. Cut off the crust of the loaf, fill the crumb with milk and leave to soak for 15-20 minutes.

2. In a preheated frying pan, fry the finely chopped onion in vegetable and butter. Interestingly, butter does not burn when frying and gives the food a pleasant creamy taste.

3. Break the egg, separating the yolk from the protein.

4. Mix the minced meat, the roll squeezed from the milk and the fried onion with the yolk. It is advisable to crush the resulting thick mass with your hands. Do not spare your strength on beating the minced meat, the better you do it, the more convenient it will be to mold cutlets, and when frying they will retain their shape. We remove the beaten minced meat for 20 minutes in the refrigerator to fix its dense state.

5. Beat the egg white until a thick white foam is obtained. You can check whether the protein has reached the desired consistency as follows: when turning the bowl over, it should not spill out of it. We add the beaten proteins to the minced meat, mix very carefully so that the integrity of the protein is not violated, because it is he who will give the cutlets splendor.

6. We make cutlets in the form of dense cakes, roll them in flour.

7. Warm up the butter and vegetable oil. We spread the cutlets and fry until golden brown, turn over, add a little water so that they are steamed and cover with a lid until cooked.

Soft homemade meatballs with a secret

mixed minced meat (beef and pork) - 500 g;

salt, black pepper;

2 cloves of garlic;

a bun soaked in mineral water;

1. Grind the onion. Add the soaked bun, after squeezing well. We rub the garlic.

2. Knead the mass for its uniform distribution.

3. Pour mineral water with gases into a bowl. Sprinkle the ground beef with a pinch of soda. This is our secret ingredient. Yes, it is soda, because it makes the minced meat soft and contributes to its loosening. We extinguish the soda with mineral water, pouring it in drops from above. Together they give the meat an extraordinary splendor. Knead again to obtain an elastic mass.

4. Add 1 egg. At first, the stuffing becomes liquid, but after a good kneading, it again acquires a thick consistency. Salt and pepper are adjusted to your preference.

5. We beat off the minced meat, throwing it on a hard surface from a small height. And leave it in the fridge for 20-30 minutes.

6. Dip each formed cutlet in breadcrumbs.

7. We do not regret the oil, we heat the pan well. Fry for 2-3 minutes on each side, uncovered, then simmer over medium heat, covered with a lid.

Homemade cutlets with mustard

ground beef - 500 g;

1 st. a spoonful of olive oil;

1-2 cloves of garlic;

The sauce is prepared from the following ingredients:

cream with a fat content of up to 30%;

2 tbsp. spoons of mustard.

1. Chop the onion, garlic and parsley.

2. In a deep bowl, mix the ground beef, add the egg, grated onion and garlic. Add salt and pepper to taste. Send to the refrigerator for half an hour.

3. We form cutlets of a rounded shape and put them in a pan with heated olive oil.

4. Prepare the sauce as follows: whip the cream, add the mustard.

5. Pour the sauce to the cutlets in the pan 10 minutes before turning it off, simmer over medium heat under the lid.

Homemade meatballs with cheese

minced meat - 600 g;

egg - 1 pc.;

potatoes - 2 pieces;

mayonnaise - 3 tbsp. spoons;

garlic - 2 cloves;

hard cheese - 100 g;

loaf - 200 g.

1. To soften the bread, leave it in a bowl of water for 15-20 minutes, then squeeze and add to the minced meat.

2. Finely chop the potatoes, garlic and onions.

3. Combine chopped vegetables, egg and softened bread in one bowl. Stir thoroughly to obtain a homogeneous mass, it is best to do this with a blender.

4. Add 1-2 tablespoons of flour so that the minced meat is not liquid. Salt, pepper.

5. Cut the cheese into medium slices.

6. We make the shape of the cutlets of our choice, but it is best to form them in the form of a cake, putting a slice of chopped cheese in the middle. Then we hide it in a cutlet, sprinkle with flour on top.

7. Fry until golden brown. Simmer for 4-5 minutes over low heat. Serve the cutlets hot so that the cheese inside them does not have time to freeze and harden.

Homemade meatballs stuffed with chicken eggs

assorted minced meat - 700 g;

loaf - 2 slices;

chicken egg - 6 pieces;

garlic - 3 slices;

1. In a deep plate, mix the egg, minced meat, loaf slices soaked in water, finely chopped onion and garlic.

2. Hard-boiled chicken eggs must be finely chopped.

3. Fry onions in a pan until golden brown.

4. Mix the onion and boiled eggs, add the squeezed garlic, salt and pepper.

5. We make flat cakes from minced meat, put the filling in the middle.

6. The baking sheet must be greased with vegetable oil. And, finally, the last stage is to send cutlets to the oven at 160-180 degrees.

If you take minced pork, the cutlets will turn out to be fatty, if chicken meat - tender and lean. The best alternative is cutlets-assorted.

So that the cutlets are not only juicy, but also lush, soda slaked with mineral water, lemon juice or vinegar will come to the rescue.

Cutlets love oil, but you should not overdo it either. Otherwise, they will be too oily. It is best to fry them in melted fat.

The question often arises: how long to fry cutlets? The answer is simple: to full readiness. And readiness can be checked in a simple way. We press the cutlet with a fork, if it releases clear juice, then after 2-3 minutes of steaming, you can safely serve it to the table.

If the cutlets feel not fried onions, send them to the microwave for 2-3 minutes, thereby bringing them to readiness.

Cutlets can be served with sour cream, light salad, vegetable side dish or standard puree.

Cook with pleasure and love! And remember, the simpler the recipe, the better the result!