The cuisines of different countries contain different interpretations of meatballs. And although there is no cardinal difference between these dishes, there are subtleties of cooking and serving. For example, Konigsberg bedbugs are served with caper gravy, kofte, as a rule, is prepared from lamb, arancini are balls of boiled rice stuffed with meat inside, and bitterballs are usually cooked in batter and deep-fried until crisp.
However, the original meatballs are prepared from pure minced meat without any additives such as rice, bread, vegetables and other things. The secret of their preparation is that they are first baked until golden brown and only then they are stewed with some sauce, or simply watered with the same sauce before serving.
Let’s look at a few simple recipes for meatballs and different ways to cook them.
Meatballs with Creamy Sauce
- 17.6 oz or 500 g of ground beef
- salt and pepper
- 2 tablespoons of butter
- 2 tablespoons of flour
- 1 cup of buttercream
- vegetable oil
Stuff the minced meat, pepper and knead well. Then form small balls and place them on a baking sheet greased with vegetable oil. Place in an oven heated to 356 °F or 180 °C. Bake for 35-45 minutes: meatballs should be well browned.
In a saucepan, drown butter. When it melts, add a little flour and cream, stirring constantly, otherwise, the flour will be lumpy. When the sauce is ready, put the prepared meatballs in it, cover and let it stew for about ten minutes.
Italian Beef Meatballs with Tomatoes
Thanks to this simple recipe for meatballs, you will prepare a delicious juicy dish that everyone will enjoy.
To prepare 5 servings, you will need 3 tablespoons of milk, salt, ground black pepper, 15.9 oz or 450 g of ground beef, 14.1 oz (400 g) of tomatoes, 6 tablespoons of wheat flour, parsley, basil, 1 clove of garlic, 1 egg, olive oil, 1 teaspoon of sugar.
Put the minced meat, minced garlic, parsley, and egg in a bowl. Then add milk and 3 tablespoons of flour, salt, pepper and mix well. Divide the mixture into 20 small balls, rolling them with wet hands, sprinkle the balls with flour. In a wide skillet, heat the vegetable oil, put the meatballs there and fry until they are browned on all sides. Remove the meatballs from the heat and put it in a large saucepan. Grind the tomatoes in a blender and pour this mixture over meatballs. Add basil, sugar and leave on low heat for 25-30 minutes, until the tomatoes thicken to a sauce consistency. Serve with pasta.
To cook these wonderful meatballs in Portuguese sauce, take 1 head of onion, a bunch of parsley, 2 tomatoes, 1.8 oz (50 g) of butter, 2 tablespoons of meat broth, 15.9 oz or 450 g of beef, 2 eggs, 2 tablespoons of flour, 3 tablespoons of breadcrumbs, vegetable oil.
Fry onion, parsley and tomatoes in oil. Pour the broth and boil over low heat, when the broth boils, add salt and pepper and simmer for another 1-2 minutes. Add 2 eggs and 2 tablespoons of our mixture to the minced meat. Add flour and form small balls. Bread the balls and fry in oil until brown, constantly turning over so that the meatballs are fried on all sides. To remove excess oil, put the fried meatballs on a paper towel. And then put it in the sauce, and stew for another 20 minutes.
It is recommended to serve with a side dish of pasta or rice.
Asian Chicken Meatballs in the Oven
- 15.9 oz or 450 g of chicken breast
- 1 egg
- 1 teaspoon of black pepper
- 0.35 oz (10 g) of green onions
- 3 cloves of garlic
- 0.25 oz (7 g) of ginger
- 3 tablespoons of honey
- 3 tablespoons of apple cider vinegar
- 2 tablespoons of soy sauce
- 1 tablespoon of sesame seeds
- 1 slice of bread
- A bunch of cilantro
Chop the chicken and crank through the meat grinder. Thinly chop green onions. Peel and chop the garlic. Crush the bread. In a large bowl, put the minced meat, egg, breadcrumbs, hot red ground pepper, green onion, garlic and salt. Mix well and leave for 15 minutes.
In a dry frying pan, fry the sesame seeds 2 minutes or until golden brown. Then pour it on a plate. Preheat the oven to 175 ° C. Dip your hands in water and roll walnut-sized balls out of minced meat. Cover the baking sheet with parchment and put the meatballs on it. Place in the oven and bake for about 20 minutes, until cooked.
Rub ginger on a fine grater. In a small bowl, combine honey, vinegar, ginger and soy sauce. Pour the meatballs over the sauce and put on medium heat. Fry the meatballs by shaking the pan until the sauce has evaporated, for about 5 minutes. Remove the pan from the heat, sprinkle the meatballs with sesame seeds and cilantro leaves. Serve hot or completely cool.
Meatballs with Mashed Pumpkin and Mushroom Sauce
- 17.6 oz or 500 g of minced meat
- 17.6 oz (500 g) of pumpkin
- 3 tablespoons of full cream
- 1 onion
- 3.5 oz (100 g) of dried champignons
- Ground black pepper
- Chicken bouillon
- 1 teaspoon of starch
- Vegetable oil
- 1 tablespoon of flour
Soak dry mushrooms in water. Add the finely chopped half of the onion into the minced meat. Form the meatballs with wet hands and breaded in flour. Fry on both sides in vegetable oil and put in a pan, cover. Fry the champignons and the remaining onion, add the dried mushrooms along with the water in which they were soaked, strain the water beforehand and simmer for 5 minutes, add salt and pepper to taste. Pour mushroom sauce into meatballs and simmer over low heat for 10-15 minutes. Tighten the sauce with starch diluted in water.
Cut the pumpkin into cubes and boil in a minimum amount of water for 15 minutes. Crush with a blender, add salt, pepper and cream. Put pumpkin puree on a plate, place in its center meatballs, pour mushroom sauce, decorate with a sprig of greens.
Enjoy your meal!