Minced meat patties - very popular everyday dish. Homemade cutlets are much tastier, juicier and healthier than those made from semi-finished products.

You can cook cutlets from any minced meat - beef, pork, chicken, lamb or from a mixture of several minced meats. Each of them is good and tasty in its own way. But the most popular cutlets are ground beef or a mixture of beef and pork. Of course, you can buy minced meat in the store, but it is better to cook it yourself.

In principle, all recipes for minced meat cutlets are very similar. According to your taste, you can add greens, potatoes, mushrooms, vegetables, cheese and other ingredients to them. We offer you a classic recipe for minced meat cutlets, on the basis of which you can experiment indefinitely.

Ingredients: 500 g meat, 2 onions, 1 egg, 3 slices of bread, 150 ml milk, salt, pepper, flour or breadcrumbs.

How to cook meatballs

  1. Cut the meat into pieces and pass it through a meat grinder. Onion can also be twisted through a meat grinder, but it is better to grate it or grind it in a blender to a puree consistency, then the cutlets will be very juicy.
  2. Break the bread into pieces and soak in milk. Then stir chopped meat with onions soaked in bread, add an egg, pepper, salt and mix everything well.
  3. Form cutlets from the minced meat, giving them a round flat shape. Roll them in flour or breadcrumbs and fry on both sides in a pan with vegetable oil. If you have a non-stick frying pan, the patties can be omitted.

Secrets of the perfect cutlets:

  • It is best to scroll the meat for minced meat through a meat grinder 1-3 times, or finely chop the minced meat with a knife. At manual processing meat fibers retain more internal juices.
  • Thanks to bread, cutlets become more tender and fluffy, as it absorbs meat juice. It is best to use slightly stale bread without crusts. From fresh bread patties may become too sticky. Bread can be both rye and wheat - it's a matter of taste.
  • Adding eggs is not necessary at all, they make the patties tougher.
  • To make minced meat patties more piquant, you can add garlic and other spices to them - suneli hops, cinnamon, coriander, mustard.
  • lovers juicy cutlets ok, they can add lard or beef fat to minced meat. But so that they do not lose their splendor, you should add a little butter.
  • To make cutlets more interesting, you can add potatoes, beets, zucchini, cabbage, pumpkin, carrots, greens, a couple of tablespoons of sour cream or kefir to them.
  • To make the cutlets better fried, after turning on the 2nd side, reduce the heat and cover the pan with a lid. Cutlets are ready if transparent juice flows out when pressed, and in the context they are gray in color.

Minced meat cutlets - photo

Meat

It is better to make minced meat for cutlets yourself from chilled non-lean meat. An almost classic option is a mixture of beef and pork in a 2: 1 ratio. Purely pork cutlets can turn out to be very fatty, and beef cutlets may not be juicy enough.

You can also add chicken, turkey to cutlets or cook them only from poultry.

Fish

For cutlets, in principle, any fish is suitable. The main thing is that there are few bones in it. Therefore, it is better to choose fillets of large breeds: it is much easier to cook cutlets from it than from small bony fish. Ideal for salmon, cod, halibut, halibut.

Other Ingredients

Onion. It must be passed with meat through a meat grinder or finely chopped (in this case it is better to fry and cool a little), and then add to. You can, of course, chop the onion with a fine grater, but this process is a very dubious pleasure.

For 1 kg of meat, 2-3 medium onions are enough.

Stale White bread(baton). It is needed so that the cutlets keep their shape and are more tender. Bread must be soaked in boiled water, milk or cream, squeeze, remove the crust and pass through a meat grinder. Too much of it is not required: 100–200 g per 1 kg of minced meat is enough.

Vegetables: zucchini, carrots, potatoes, beets, pumpkin. They make the cutlets more juicy and tender. They can be substituted for bread if desired. Vegetables are best chopped with a grater.

Eggs. Controversial Ingredient: Some cooks think they make patties tough. However, the eggs help to stick the stuffing together. In order not to overdo it, it is better to use no more than two eggs per 1 kg of minced meat.

Salt. About 1 teaspoon of salt is enough for 1 kg of minced meat.

Spices and herbs. Be sure to add black pepper, garlic and other spices - if desired.

Water, oil, etc. You can add a couple of tablespoons of ice water, a spoonful of vegetable oil or a cube of butter to minced meat to make the cutlets more juicy.

Cream can be added to fish cutlets, which will add tenderness to the dish, or lemon juice enhancing the taste of the fish.

How to prepare minced meat and mold cutlets

  1. Before chopping meat, remove all veins, films, bones and cartilage from it.
  2. If you pass all the ingredients through a meat grinder, try to alternate them so that the minced meat is more uniform.
  3. Minced meat must be kneaded well with your hands and beat off - so it will be saturated with oxygen. You can do this in a pot with high walls so as not to stain the kitchen. In this case, you need to throw the minced meat to the bottom of the container several times.
  4. It is better to cover the finished minced meat with cling film and put it in the refrigerator for 30 minutes so that it rests. After that, it should be mixed again.
  5. You need to sculpt cutlets with wet hands so that minced meat does not stick to your fingers.
  6. Try to form cutlets of the same size, do not grind too much: the larger the cutlets, the juicier they are. Pat the patties with your palms so that they are smooth and without seams.
kitchenmag.ru

How to bread cutlets

Breading helps the juice stay inside the cutlets, so you should not neglect it. You can use breadcrumbs (store-bought or homemade from dry bread), flour, crushed nuts and sesame seeds.

Keep in mind that crackers absorb more oil. Therefore, if you want to reduce the fat content of the patties, choose other breading options or dry the finished patties with paper towels.

How to fry meatballs

Put the cutlets in a well-heated pan with oil. Be sure to leave a distance between them, otherwise they will not be fried, but stewed.

First on strong fire fry one side for 1-2 minutes, then lower the heat and continue cooking for another 3-4 minutes. Repeat the same with the other side. After that, you can sweat the cutlets under the lid for 5-8 minutes.

20 minutes is enough for frying any meatballs. If in doubt, pierce one of them with a knife: light juice indicates that the dish is ready.

How to cook meatballs in the oven

Put the cutlets on a greased baking sheet and put in the oven, preheated to 180-200 degrees. After 15-20 minutes, pour half a glass of water onto a baking sheet and bake the cutlets for another 10-15 minutes.

In the oven, you can also bring fried cutlets to readiness. In this case, it is better to bake them at a temperature of 160-180 degrees.

How to cook cutlets in a slow cooker

For cooking in the "Frying" or "Baking" modes are suitable. The average cooking time is 40–50 minutes.

Cutlets should be turned every 15-20 minutes. If they start to burn, you can add a little water (about ¼ cup).

Preparing a dish in a double boiler is the easiest. You just need to pour the amount of water indicated in the instructions inside, put the cutlets, turn on the appliance and cook depending on the minced meat:

  • 20–30 minutes - for poultry and fish cutlets;
  • 30–40 minutes - for meat cutlets.

If you do not have a double boiler, cutlets can be cooked in a water bath. To do this, boil water in a saucepan, put a large sieve on top so that it does not touch the liquid, and cover the structure with a lid. Please note that in this case, the pan and sieve should be approximately the same diameter.


kitchenmag.ru

Recipes


magput.ru

Ingredients

  • 750 g chicken pulp (equal parts of breast fillet and thigh fillet);
  • 350 g stale loaf;
  • 220 ml of milk;
  • 30 g butter;
  • 2 eggs;
  • 1 teaspoon of salt;
  • ½ teaspoon ground black pepper;
  • ghee or butter - for frying.

Cooking

Soak 150 g of a loaf in milk. When it swells, squeeze it out and pass it along with the chicken pulp through a meat grinder. Do not throw out the milk: it will still come in handy. Add 30 g of soft butter, salt and pepper to the minced meat, mix well and set aside.

Separately, prepare the breading mixture. To do this, cut the remaining 200 g of a loaf into small cubes (with sides of about 4 mm) and dry them. Add eggs, a pinch of salt to a bowl of milk and stir.

With wet hands, shape the minced meat into medium sized patties. Dip each in the milk mixture, then roll in breadcrumbs and place in a well-heated pan with butter. Fry the patties over moderate heat on both sides until golden brown.


mirblud.ru

Ingredients

  • 300 g of beef;
  • 200 g pork;
  • 150–200 g of fresh champignons;
  • 1 onion;
  • 1 egg;
  • 2 slices of stale white bread;
  • 1-2 cloves of garlic;
  • flour - for breading;
  • - for frying;
  • salt, pepper and other spices - to taste.

Cooking

First prepare the mushroom filling. To do this, thoroughly rinse and dry the mushrooms, and then cut them into small slices. Finely chop the onion, fry until soft. Add mushrooms and sauté until all the water has boiled away. At the end, salt and pepper the filling and let it cool.

While the filling is cooling, you can cook minced meat. Pass the meat through a meat grinder, add bread soaked in water (without crusts), an egg and chopped garlic to it. Stir the minced meat until smooth, add salt and spices, mix again and beat with your hands. You can cool the minced meat in the refrigerator, but do not forget to mix it again after that and beat it off.

With wet hands, form the minced meat into a flat cake. Put the mushroom stuffing in the middle. Cover it with a new tortilla of minced meat and make a round cutlet. Try to make sure that the filling does not come out of the minced meat, and the cutlet itself is even, without seams.

Dip the cutlets in flour and place in a frying pan heated with oil. Fry on both sides until golden brown(as described above) and bring to readiness on minimum heat under the lid.


womensgroup.ru

Ingredients

  • 700 g cod fillet;
  • 1 onion;
  • 2 eggs;
  • 9 tablespoons of oatmeal;
  • 3 tablespoons chopped cilantro or parsley;
  • 1 tablespoon lemon juice;
  • salt and ground pepper - to taste;
  • 100 g butter;
  • vegetable oil - for frying.

Cooking

cod fillet and onion pass through a meat grinder. Add greens, 3 tablespoons of oatmeal, lemon juice, salt, pepper to the minced meat. Mix everything and leave for 30 minutes. Meanwhile, cool and cut into cubes. Add eggs to minced meat and mix.

Grind 6 tablespoons of oatmeal in a coffee grinder or blender: they will be needed for breading cutlets. With wet hands, make a cake out of minced meat, put a teaspoon of butter in the center and form a cutlet.

Roll cutlets in crushed oatmeal, fry for vegetable oil until golden brown and immediately transfer to a baking dish. Send it to the oven preheated to 180 degrees and bake for 10-15 minutes.

In cooking, one of the universal products is minced meat. It can be used for most different dishes and side dishes - soup, potatoes, pasta, rice or homemade meatballs. The latter are especially tasty and radically different from purchased ones. Want to try? Then the recommendations and recipes below are at your disposal.

Minced meat for cutlets

The condition for creating mouth-watering cutlets is the correct preparation of minced meat. It can be any - pork, chicken, turkey, beef, fish or mixed from several types at once. Additionally, other ingredients are added, such as mushrooms, vegetables, cheese, spices or herbs. In stores, minced meat is sold in its natural fresh form. There are no additives in it. For this reason, instructions are needed on how to cook minced meat for cutlets:

  1. Twist the meat with a meat grinder. Add some water.
  2. Grind the onion with a meat grinder, pre-cut into 4 parts. Can be lightly fried.
  3. Combine chopped products, add a long loaf or bread soaked in milk.
  4. Beat in 2 eggs, add salt and pepper, mix.

How to make meatballs

Before you cook minced meat cutlets, you need to defrost it. It is best to do this at room temperature. Next, the minced meat is mixed with recipe products, cutlets are formed and cooked - fried in a pan or in a slow cooker. Can be steamed or baked in the oven. For each case, its own instructions are used on how to cook minced meat cutlets. It is important to carefully warm the pan and oven, observe the roasting time of each side and a few more nuances.

How to fry in a pan

If you have already been able to cook cutlets, then it remains only to fry them correctly. To do this, you need a frying pan and vegetable oil, which must be distributed over its entire surface. Next, you can use the instructions on how to fry minced meat cutlets:

  1. Pour vegetable oil into a frying pan, spread it over the entire surface, ignite, then reduce the heat to medium.
  2. Next, lay out the cutlets, fry each side until a tender golden crust is obtained, i.e. approximately 10 min.
  3. Then add quite a bit of water, simmer under the lid for another 5-10 minutes. until ready.

In the oven

To cook juicy minced meat patties in the oven, it is important to observe one important criterion - the baking time. On average, it is 30-40 minutes. at 180 degrees. The baking sheet must first be greased with oil. You can also use foil or parchment. After that, cutlets are laid on it. It is not necessary to turn them over during the process. As a result of baking, cutlets are low-fat, so they can be made even for diet food.

In a slow cooker

The multicooker is so good that in it cutlets can not only be fried, but also steamed, which makes them much more useful. Pour some water into the main bowl of the appliance. The cutlets themselves are laid out in a special multi-cooker container for steam processing. Next, a special mode is activated. It is called "steaming" or "steaming". The timer must be set for 20-30 minutes. In half, you need to turn the product over. How to fry cutlets in a slow cooker? You can cook them in the "Extinguishing", "Steaming", "Frying", "Multi-cook" mode.

Minced meat cutlets - recipe with photo

You can cook cutlets according to many recipes. Simple and quick, with or without bread, with flour or semolina, schnitzels, homemade, with cabbage, Donbas style or pozharskie - this is only a part of all the options. Whatever recipe for delicious minced meat cutlets you choose, you should follow the instructions to make the dish really juicy and appetizing. You can buy a meat ingredient both in a store and cook it at home from a whole piece using a meat grinder.

Chicken

One of the popular types of meat is chicken. Compared to the rest, it has a mild, delicate taste. In addition, the meat of this bird is considered a dietary product, so chicken cutlets can be prepared for the daily menu of losing weight. Baby food also can not do without such a dish. Any child will happily gobble up a chicken cutlet or even two. Try it too! A recipe with a photo will help you with the question of how to cook minced meat cutlets.

Ingredients:

Cooking method:

  1. Rinse the breast, dry it, separate the fillet from the bone and grind in a meat grinder.
  2. Soak the bread with boiled water, squeeze it out after a couple of minutes, mix with chicken.
  3. Next, add chopped garlic, chopped onion, beat in an egg.
  4. Season with pepper, salt, mix.
  5. Blind not too voluminous cakes, lay them on a baking sheet covered with foil.
  6. Send to the oven for half an hour. Optimum temperature- 180 degrees.

Beef

Using the recipe for ground beef patties, you can easily prepare another option for a delicious lunch or dinner. The technology of preparation is extremely simple. The main thing is to choose not too dry and not very fatty meat. Further, the usual scheme is to drive in an egg, add an onion, soaked bread and spices to taste. It remains only to fry the cutlets and serve with a side dish and potatoes or other vegetables.

Ingredients:

  • milk - 1 tbsp.;
  • beef - 800 g;
  • onions - 2 pcs.;
  • ground black pepper, salt - 1 tsp each;
  • egg - 1 pc.;
  • vegetable oil - 4 tbsp.

Cooking method:

  1. Cut the meat together with the onion and process together in a meat grinder.
  2. Next, beat in the egg, season with salt and pepper, mix.
  3. Soak the loaf in milk, then give and add to the meat mass. Thoroughly knead the minced meat, you can even throw the product on the table a couple of times or right in the bowl.
  4. Next, make balls with wet hands, crush them a little and send them to a frying pan heated with oil.
  5. Fry each side until golden brown.

from turkey

No less useful are minced turkey cutlets. They are also low in calories, so they are also suitable as a dish for a diet menu. Turkey contains a minimum of fat, which is why it is an easy food for the stomach. Even doctors recommend eating such meat at least once a month, especially since cutlets from it are distinguished by their special tenderness and aroma. Be sure to try, and cook them will help you step-by-step instruction with photo.

Ingredients:

  • flour - 0.5 tbsp.;
  • salt - to your taste;
  • milk - 200 ml;
  • minced turkey - 900 g;
  • sour cream - 1 tbsp;
  • adjika - 2 tablespoons;
  • pea flakes - 1.5 tbsp.;
  • onion - 1 pc.;
  • egg - 2 pcs.;
  • white bread - 200 g;
  • pepper, salt - to your taste.

Cooking method:

  1. Add adjika, sour cream and chopped onion to minced turkey, mix.
  2. Leave the bread to soak in milk for a couple of minutes, then squeeze it out and send it to the meat too.
  3. Knead the mince. Place eggs, pea flakes and flour in 3 different bowls.
  4. With wet hands, take minced meat, sculpt small balls. Roll first in flour, then eggs and flakes.
  5. Then fry in hot oil on each side for 7-10 minutes.

In the oven

Baking in the oven is always healthier than frying in vegetable oil. Every hostess knows this. In addition, when baking, you do not need to stand and watch the cutlets. They are simply sent to the oven for a certain time. Then it remains only to wait. The result is a delicious aromatic dish, for example, ground beef cutlets in the oven.

Ingredients:

  • bread - 2 slices;
  • beef - 300 g;
  • onion - 1 pc.;
  • spices, salt - to your taste;
  • milk - 100 ml;
  • butter - a small piece;
  • egg - 1 pc.

Cooking method:

  1. Twist the onion with beef using a meat grinder.
  2. Grind slices of bread, soak in milk, then give and add to minced meat.
  3. Beat in the egg, season to taste with salt and pepper. Knead the minced meat with your hands.
  4. Form small cakes, place them on an oiled baking sheet. You can pour a little sour cream.
  5. Keep in the oven at 180 degrees for half an hour.

From mixed mince

Very juicy and appetizing cutlets from mixed minced meat are often prepared from beef in combination with pork. Almost any side dish is suitable for them, be it plain potatoes, pasta, rice or buckwheat. You can stick more cutlets, and freeze some of them for later. This is convenient, because by the next dinner all that remains is to get the blanks and fry them.

Ingredients:

  • beef and pork - 0.5 kg each;
  • mayonnaise or sour cream - 2 tablespoons;
  • onion - 1 pc.;
  • milk - 100 ml;
  • loaf or white bread - 150 g;
  • vegetable oil - a little for frying;
  • garlic - 2 cloves;
  • breadcrumbs - 150 g;
  • pepper, salt - 1 pinch each.

Cooking method:

  1. Pour the pulp of bread with milk, hold for 15 minutes, then squeeze.
  2. Cut beef and pork into small pieces, pass through a meat grinder along with peeled onions and garlic.
  3. Add bread, sour cream, salt, season with pepper, mix.
  4. Blind oblong cutlets, roll each in breadcrumbs.
  5. Fry both sides of the blanks in a hot pan with oil.

Schnitzel

A feature of the schnitzel is that the layer of meat in it is thinner than in ordinary cutlets. Another workpiece must be rolled in flour or breadcrumbs. For frying, a large amount of oil is used - the schnitzel must be completely immersed in it. This is a feature of the preparation of such cutlets. Schnitzel is often prepared from minced pork. It turns out very satisfying and even slightly fatty.

Ingredients:

  • pepper, salt - to your taste;
  • pork - 1 kg;
  • cream - 2 tablespoons;
  • onion - 1 pc.;
  • ground coriander and bay leaf - to taste;
  • breadcrumbs - 1 tbsp.;
  • egg - 2 pcs.

Cooking method:

  1. Cut the washed and dried meat into slices. Repeat the same with the bow. Skip both products through a meat grinder.
  2. Pour in chilled cream, pepper, add salt and egg. Thoroughly knead the minced meat, beat it on the table a couple of times.
  3. Form thin layers, roll in breadcrumbs, leave for 5 minutes.
  4. Then immerse in hot oil in a frying pan, fry for 5 minutes. on each side.

Homemade

The classic recipe is homemade cutlets. Almost any adult remembers this dish with warmth. Only mothers and grandmothers knew how to cook such homemade cutlets. If you do not repeat their recipe, then at least get closer to it. The peculiarity of the dish is that two types of meat are taken - pork and beef. Their combination makes cutlets tender and juicy at the same time.

Ingredients:

  • onions - 2 pcs.;
  • egg - 1 pc.;
  • pork, beef - 0.5 kg each;
  • bread - 200 g;
  • milk - 1 tbsp.;
  • breadcrumbs - 1 tbsp.

Cooking method:

  1. Remove all bones from the meat, rinse, cut into slices, chop using a meat grinder. Repeat the same with onions, mix both products.
  2. Leave the bread to soak in milk for a couple of minutes, then give it away and send it to the minced meat. Crack in the egg and mix everything.
  3. Wash your hands, but do not wipe them, but mold small meatballs with wet ones, then roll each one well in breadcrumbs.
  4. Heat the oil in a frying pan, fry the workpieces on each side for 5-7 minutes.

Cod fish

To those who meat dishes already fed up, you will definitely like the way how to cook minced fish cutlets. They literally melt in your mouth, and even are dietary. Fish will do different varieties. The main thing is that it should not be too dry. The best option- cod, chum, pike, pollock, salmon or sockeye salmon. These low-fat varieties of fish will not let fried cutlets fall apart.

Ingredients:

  • egg - 4 pcs.;
  • onions - 4 pcs.;
  • vegetable oil - 50 ml;
  • milk - 100 ml;
  • pike fillet - 1 kg;
  • loaf - 200 g;
  • carrots - 1 pc.;
  • pepper, salt - to your taste.

Cooking method:

  1. Separate the bones from the flesh of the fish as much as possible, rinse it, cut it, and then grind it into minced meat using a blender or meat grinder.
  2. Add egg, bread soaked in milk.
  3. Sauté onions and carrots in oil until golden brown, then mix with minced meat. Season with pepper, salt.
  4. With raw hands, roll into balls, flatten them, fry each in oil until golden brown on both sides.

With semolina

In addition to the standard options for how to cook minced meat cutlets, there is another, more original one. It uses mango. This is convenient when you suddenly run out of flour or did not have breadcrumbs on hand. Groats are added to the cutlets themselves or rolled in it. In any case, the products are unusually tasty and tender. Helps you in cooking detailed instructions how to make cutlets with semolina.

Ingredients:

  • fresh herbs - 1 bunch;
  • minced meat - 0.5 kg;
  • sunflower oil- a little for frying;
  • mayonnaise 2 tablespoons;
  • egg - 1 pc.;
  • onions - 1 pc.;
  • salt, pepper - 1 pinch each;
  • semolina- 3 tbsp.

Cooking method:

  1. Peel the onion, chop finely.
  2. In a deep bowl, mix the meat with the egg and chopped herbs. Add mayonnaise, salt, pepper. Mix everything and beat the minced meat on the table.
  3. Leave the product to stand so that the cereal has time to swell.
  4. While heat the oil in a frying pan. Next, fry all the blanks on it, spending about 10 minutes on each side.

Delicious minced meat patties - cooking secrets

There are several basic recommendations on how to cook meatballs from homemade minced meat. If you do not pass the onion through a meat grinder, then it must be very finely chopped. Otherwise, the patties may fall apart. If using lean meat and chicken, add a little butter. This will help the patties hold their shape better and not become too dry. In addition to these basic tips, there are other secrets:

  1. Bread for cooking is better to use not the freshest, but slightly stale, so that the cutlets do not turn out lush and not too sticky.
  2. The taste of the dish can be changed by adding various spices - suneli hops, coriander, mustard, cinnamon, etc. The same will happen if you use additional ingredients, such as beets, potatoes, carrots, pumpkins, herbs, zucchini or cabbage.

Video

One of traditional dishes Russian cuisine - cutlets. Almost every housewife knows how to cook them. At the same time, many people make minced meat for beef and pork cutlets according to classic recipe. However, if desired, you can enter New Product, which will positively affect the taste of the finished dish.

How cutlets appeared

Before you find out whether minced beef and pork are juicy and fragrant, you should plunge into history. How did this dish come about? It is worth noting that the cutlets looked and were initially cooked differently than they are now. The dish first appeared in France. And no wonder. After all, this country is considered the birthplace of numerous culinary delights. Cutlets were pieces of meat not separated from the ribs. Several layers of pulp were wrapped around them like cakes. The bone at the same time should have been mandatory. After all, it was convenient to hold on to her. Do not forget that in the old days, etiquette did not provide for the use of a fork and knife when eating meat dishes.

Today, the cutlet is made from mushrooms, vegetables and fish. After some time, similar dishes appeared, such as meatballs, steaks, and so on.

How much bread do you need

Why do some housewives turn out tasty, juicy and fragrant cutlets, while for others the dish comes out tough, dry? To make the pork juicy and soft, you should follow a few simple advice. They will help you achieve great results.

You should not add a lot of bread and other ingredients to minced meat for beef and pork cutlets. Such additives are used not to save food, but to obtain an extraordinary structure of the finished dish.

Potatoes and bread allow you to make cutlets juicy and airy. However, there should not be more such components in minced meat than meat. Otherwise, not only taste will suffer. These cutlets may fall apart or be too dry. By the way, many professional chefs recommend using this dish to avoid stickiness.

Minced meat products

In order for minced meat for beef and pork cutlets to be good, you should choose fresh and high-quality products. We should not forget that it is difficult to make something good and healthy out of tasteless ingredients. Therefore, you should not buy minced meat of dubious quality in the store. It's best to cook it yourself.

Most often, for the manufacture of minced meat at home, hard parts of the carcass are used, where there are films and cartilage. In addition, the pulp from the shoulder blades, loin, neck and brisket is perfect. If you want to combine lean beef and fatty pork, then you should follow the proportions of 2 to 1. The result is more juicy cutlets. If necessary, you can add a little fat. The minced meat of this component should contain no more than a quarter of the volume of beef.

Before grinding, the meat should be cleaned of cartilage, veins and films. Thanks to this, the mass will become pleasant in texture and more uniform.

Adding onions the right way

If you add onions, you get delicious meatballs minced beef and pork. However, even here there are some peculiarities. Do not add large pieces of onion. It should be passed through a meat grinder. In addition, proportions should be taken into account. For 1 kilogram of minced meat, about 200 grams of onion is required.

Secrets of delicious cutlets

If you cook minced meat for beef and pork cutlets yourself, then you should remember a few secrets of a delicious dish:

  1. In the finished stuffing, you should add a few tablespoons of water, preferably cold. You can also use a piece of ice. As a result, the finished cutlets will be juicier, since water will evaporate during the cooking process, and not juice.
  2. Butter made from cream will add airiness.
  3. WITH chicken eggs should be more careful. This product allows not only to keep the shape of the products, but also makes them more rigid. Do not put 3 eggs per 1 kilogram of meat. Replace them better with grated potatoes.
  4. Enrich the taste of cutlets can be very in a simple way- adding zucchini, potatoes or carrots to minced meat. These products will make the dish softer.
  5. To make the stuffing become "viscous", you can beat it on the surface of the table. This manipulation will saturate the product with air, which will make the finished cutlets fluffy and tender.
  6. To give the dish a spicy flavor will allow various spices added to the minced meat for beef and pork cutlets. The recipe with the photo, alas, is not able to convey the aroma. Cooks recommend using parsley, sweet paprika, a mixture of various peppers, nutmeg, marjoram, thyme, garlic, and so on.
  7. As a fat for frying, it is recommended to use ghee. If such a product is not affordable, then lard can be used. But if necessary, you can fry cutlets in vegetable oil, but without smell.
  8. To get a delicious crust, it is first recommended to fry minced meat products over medium heat. They should brown. Bring to readiness over low heat. At the end of cooking, the flame can be increased.

Knowing such secrets, you can start cooking minced meat cutlets. There are a lot of recipes for such a dish. This requires the preparation of different stuffing.

Classic cutlets

How to cook classic cutlets from homemade meat? Pork, beef and other ingredients must be of high quality. For cooking you need:

  • 1 kg of mixed minced meat (beef and pork).
  • Bread or loaf, preferably stale and dry - 200 g
  • Raw egg - 1 pc.
  • Onion - 3 pcs.
  • Water at room temperature - 1.5 cups.
  • Pepper and salt.

Cooking

To begin with, it is worth preparing minced meat for beef and pork cutlets. The recipe step by step involves the following steps. First of all, it is worth putting the bread in a deep bowl and pour it with water. You can also use milk for this purpose. When the bread softens, the liquid must be drained.

Onions must be peeled and passed through a meat grinder or finely chopped. If desired, you can fry it, but only in butter. Put minced meat and chopped onion into a container with softened bread, beat in an egg. Do not forget about spices and salt. Once all the ingredients are in the bowl, mix them well. That's all, minced meat for cutlets is ready. It remains only to form cutlets and fry them. After the dish is ready, you can pour a little water into the pan and steam everything for 10 minutes.

Cutlets with greens

To cook minced beef and pork cutlets with herbs, you will need:

  • Mixed minced meat - 600 g.
  • Onion - 1 head.
  • White bread - 3 pieces.
  • Fresh milk - ½ tbsp.
  • Egg - 1 pc.
  • Parsley and dill - 1 bunch each.
  • Garlic - no more than 2 cloves.
  • Ground pepper, salt, flour for breading.

Cooking process

To begin with, it is worth preparing minced meat by chopping beef and pork with a meat grinder. But if you wish, you can take the finished mass in the store. The main thing is that the minced meat purchased is fresh. Milk should be warmed up a little, and then pour slices of bread over it. They should soften up.

It is recommended to chop dill and parsley greens. Drain the liquid from the bread, and then add to the container with minced meat. Here you also need to add greens, onions, eggs, salt and spices. You need to knead the minced meat for cutlets with your hands. That's all. The mass is ready. It remains only to make oval-shaped blanks, roll them in flour and fry.

Cutlets from minced beef and pork "Juicy"

To prepare these meatballs, you will need:

  • 1 kg minced beef and pork.
  • 100 g of hard cheese.
  • 2 bulbs.
  • 2 eggs.
  • 4 slices of loaf or crackers.
  • Pepper and salt.
  • 100 g cream butter.
  • 1 pack of breadcrumbs.
  • Flour for breading.
  • 2 tbsp. spoons of dill.

Cooking steps

These cutlets are prepared with filling. To do this, grate the cheese on a fine grater. Butter must be softened. After that, it must be rubbed with a fork, mixed with chopped dill and cheese. From the resulting mass, you need to roll small oval balls. The filling is ready.

Now you can cook minced meat for beef and pork cutlets. Don't make it without eggs. Bread crackers should be cut into pieces, and then pour them with cold water. When they become soft, it is necessary to drain the liquid. Onions should be peeled and then chopped. It can be finely chopped or grated. Pork and beef should be twisted in a meat grinder. In a deep container, put the minced meat, crackers, egg, spices and salt. The components must be mixed well.

Now the minced meat is divided into portions and the filling is wrapped in it. The blanks should be rolled in flour, dipped in a beaten egg, and then rolled again in breadcrumbs. After that, you need to fry the cutlets over medium heat.

Cutlets "Hercules"

In this case, eggs are not added to the minced meat. They are being replaced oatmeal. To get juicy minced beef and pork cutlets, you will need:

  • 1 kg of mixed minced meat.
  • 300 ml of milk.
  • 140 g oat flakes.
  • 2 bulbs.
  • Pepper, salt.
  • 100 g flour or breadcrumbs.
  • A bunch of greens.

How to cook

Beef and pork should be separated from bones, cartilage, veins and films. After that, the meat must be chopped. You can do this with a meat grinder. Pour milk, preheated to room temperature, into the prepared minced meat. Onions need to be peeled and grated on a fine grater or finely chopped. The resulting slurry should be transferred to a container with minced meat. Here you need to add salt, herbs, pepper, oatmeal. The last component is recommended to grind with a coffee grinder.

Minced meat for cutlets should be mixed, and then placed in the refrigerator for an hour, after closing the container plastic wrap. After the specified time, it will be possible to form cutlets and fry them. In conclusion, it is recommended to put them out.

Recipe with rice

Minced meat for cutlets can be cooked with rice. This will require:

  • 1 kg minced meat.
  • 200 g rice, preferably round.
  • 2 eggs.
  • 2 bulbs.
  • 2 cloves of garlic.
  • Salt pepper.
  • Flour.

How to make meatballs

First, wash the rice in cold water. Now you need to pour it into the pan and pour boiling water. At the same time, 2 cups of water are required for 1 part of rice. Onions and garlic should be peeled, and then minced together with minced meat through a meat grinder. Add rice, salt, spices to the resulting mixture, and then mix well. From the mixture it is necessary to form cutlets and fry them in vegetable oil.

Quick cutlets

If desired, you can cook cutlets from minced beef, pork and chicken. In this case, the dish is obtained with an extraordinary structure. However, only pork and beef are most commonly used. To quickly cook meatballs, you will need:

  1. 600 g of mixed minced meat.
  2. 4 eggs.
  3. 2 raw potatoes.
  4. A bunch of green onions.
  5. 50 g mayonnaise.
  6. 3 art. spoons of flour.
  7. Spices.

Cooking method

Green onions should be finely chopped. Potatoes must be peeled and then grated. After that, you need to cook mixed minced meat. In the resulting mass, add pepper, potatoes, salt and green onion. All ingredients must be mixed well. Then add flour and mayonnaise to the mixture. After mixing, blanks should be formed from the mass, and then fry them in oil.

In conclusion

Cooking the right minced meat for beef and pork cutlets is only half the battle. It is important to make it light, airy and gentle. To do this, it is recommended to place the finished minced meat in the refrigerator for about half an hour. It is recommended to stir the components with your hands. This will determine the consistency of the mixture, as well as remove any lumps. When forming cutlets, minced meat often sticks to your hands, so that this does not happen, you can moisten them in cold water.

At first glance, it would seem that there is nothing easier than cooking cutlets, it would be meat! So no, sometimes, appetizing at first glance cutlets, upon closer examination (“sniffing”, that is) and eating, turn out to be either too tough or absolutely tasteless. In general, not as expected. Each case has its own subtleties, adhering to which you can achieve the opposite effect and cook delicious meat cutlets.

First of all, it is worth noting that in order to get what you want, that is, to make the cutlets successful, you should not buy ready-made minced meat, it is better to cook it yourself. IN last resort, since you are an ardent supporter of semi-finished products - you need to choose minced meat by color and appearance, reminiscent of the product home cooking. But it's better to cook it yourself, no matter how busy you are, believe me - it's worth it. Otherwise, the meat of which will be given below may not turn out so tasty.

So, let's focus on the preparation that is made at home. And, first of all, we will understand that the best cutlets are obtained from meat mixtures:

  • beef and pork;
  • beef, pork and lamb;
  • lamb and beef;
  • lamb.

It goes without saying that the meat must be fresh. Before the meat is sent to the meat grinder, it is cleaned of films, cartilage, veins, small bones and, if lamb is used, excess fat. However, fatty pork should be used, which will give the cutlets juiciness. In general, in order for the meat cutlets, the recipe we are considering, to be juicy, you must adhere to three nuances:

  1. It is necessary to form cutlets so that they are not too small, since thick enough cutlets will not become overcooked in 40 minutes of cooking and the juice from them will not have time to fry.
  2. Adding to minced meat a large number greens and onions (sour cream, mayonnaise) gives the cutlets juiciness.
  3. The beginning of cooking cutlets initially on high heat closes the pores of the minced meat and prevents the loss of juice.

How to cook meatballs?

Classic should contain meat in the following proportions: for half a kilogram of pork - one kilogram of beef or 250 g lard per kilogram of beef. However, cutlets are prepared from chicken, turkey, and game, etc. Cooked minced meat, in order to give it splendor and prevent the cutlets from “falling apart” during frying, must be beaten well, throwing it from hand to hand or repeatedly, picking up all the stuffing in the bowl and throwing it back in.

Meat cutlets. Recipe

Ingredients:

  • one kilogram of beef;
  • half a kilo of pork;
  • 100-200 g of stale loaf or white bread;
  • 150-200 g of milk;
  • 2 large onions;
  • breadcrumbs, semolina or flour;
  • two eggs;
  • freshly ground black pepper;
  • salt.

Cooking:

  1. Prepare the minced meat by scrolling the meat through a meat grinder, add the onion, then the roll soaked in milk.
  2. Season the rolled minced meat with pepper, salt, add eggs and beat well.
  3. Form cutlets with wet hands, roll them in flour (or breadcrumbs).
  4. Cutlets are laid out in a frying pan with a sufficient amount of oil heated up (so that the cutlets are 2/3 in it).
  5. After turning the cutlets, the fire is slightly reduced and the pan is covered with a lid, fried until tender.

So this one is far from the only one, and each hostess has her own tricks, some “developments” that come with experience gained over time. So, many put potatoes, semolina in minced meat, thus achieving the splendor of cutlets. A piece of butter is placed in the middle of the formed cutlet to give juiciness. And, putting garlic in minced meat, the aroma of fried cutlets will awaken the appetite not only of your household, but also of your neighbors.