Delicious and juicy soup meatballs can be prepared in just a few minutes. But it's best to let the minced meat settle for about 20 minutes after adding the rest of the ingredients to it so that it acquires an onion flavor.
After creating the blanks, you can immediately boil them or cook the first, second dish with them, or you can freeze them by spreading them out on the board. Never put fresh meatballs in the bag - they will stick to each other. Freeze on a board for 2-3 hours, then carefully remove each ball separately and only then put the semi-finished products in bags or containers. Then put them back in the freezer.
Choose the type of minced meat to your liking: pork, beef, lamb, chicken, etc. It is best to create such a product at home on your own. So you will know that stale meat or expired minced meat did not interfere with it.
Ingredients:
- Minced meat - 400 g
- Chicken egg - 1 pc.
- Salt - 2 pinches
- Ground black pepper - 1 pinch
- Bulb onion - 1 pc.
Prepare food.
Peel the onions and rinse in water. Put the minced meat in a deep salad bowl or bowl. Grate the onion directly into the minced meat container.
Proceed quickly and carefully, as when grinding, tears instantly come to your eyes - immediately rinse the grater after this procedure.
If there is a little minced meat, then use half of the vegetable so that it does not overpower the taste of the meat mass with its aroma. Many people add dried onions instead of onions - also a great option, because the blanks will be cooked in soup or a second course.
Beat the chicken egg into the container, salt and pepper. Knead the minced meat thoroughly for 6-7 minutes, almost to white greasy threads.
The egg must be added. Without it, the meatballs will fall apart during cooking and will not retain their shape. It can be replaced with a few quail eggs.
After that, place the minced meat in the refrigerator or put it in the cold for at least 20-30 minutes, covered with cling film. It will be saturated with aromas of added products, it will become more tasty and juicy.
Then wet your hands in water and, pinching off small pieces from the mass, roll them into balls. It is advisable to stick to the same size.
Place the meatballs on a board and freeze for 2-3 hours, or immediately add to the soup / borsch / broth simmering on a low heat. If you like meatballs with a crispy brown crust, then before adding them to the first course, semi-finished products are best fried in vegetable oil or lard.
Author: Alena Prika
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