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Tender minced meatballs. Video recipe
Fragrant meatballs can decorate dozens of dishes – Italians put them in spaghetti and the famous minestrone soup, Scandinavians bake and serve with mashed potatoes and berry sauce, the French put them in cheese soup, stew with vegetables. Whichever recipe you choose, if the meatballs are at the heart of it, you certainly wish they were tender.
Secrets of tender meatballs
One of the main secrets of tender meatballs is proportion. Meatballs made from one meat will be tough and coarse, so you need to add at least half of the other additives, such as white bread or rusks soaked in milk or cream, spicy herbs, roots and vegetables. Before adding minced meat additives, mix them together, because if you stir the minced meat for a very long time, it will become tough. Vegetables – chopped onions, grated carrots – sauté or blanch before adding to the meat.
Meatballs don’t take as long to cook as vegetables. Try to shape the meatballs to the same size so they cook at the same time. Don’t sculpt them too tight, they should be compact but airy. For meatballs that you will add to soup or sauté, use lean mince. Make sure to refrigerate the meatballs for at least 15-20 minutes before cooking.
You can shape identical meatballs with the special round ice cream scoop
Sprinkle the meatballs with oil before frying them to prevent them from sticking to the pan. Put them only in a preheated skillet with fat, the meatballs should “curl” when you put them in the dish. If your skillet isn’t wide enough to lay the meatballs in one layer, cook them in batches. Before stewing the meatballs in the sauce, dip them in flour and fry until golden brown.
Neapolitan Tender Meatballs Recipe
Try making the famous Italian meatballs. Even sophisticated gourmets will love this version of the popular dish. You will need: – 4 cups of tomato sauce; – 3 cups of bread crumbs; – 2 cups milk of 3,5% fat; – 750 g ground beef; – 3 chicken eggs; – 3 cloves of garlic; 1/2 cup grated pecorino romano cheese 1/4 cup toasted pine nuts – 1/2 cup finely chopped parsley – 1/2 cup wheat flour; – salt, freshly ground black pepper, olive oil.
Pour milk over the bread crumbs. Combine 1/4 cup chopped parsley, pine nuts, cheese and minced garlic, stir in ground beef, add soaked rusks, season with salt and pepper, and stir quickly. Blind 12-15 meatballs, dip them in flour and refrigerate for 10-15 minutes. Heat the sauce in a saucepan, fry the chilled meatballs until golden brown, add the sauce and simmer for 25-30 minutes. Serve the meatballs sprinkled with the remaining parsley.
Read on for an interesting article on how to cook potatoes with beef in the oven.