2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
In our national tradition, meatballs are generally well-minced meat, combined with onions and spices. Its shape is different - from flat to spherical. Its methods of preparation are also diverse. The meatballs are fried, grilled or baked in an oven. Some prepare them by breading or cooking.
When it comes to meatballs, it is important to know that they can be prepared not only from meat. There are all sorts of vegetable meatballs, such as potatoes, spinach, zucchini, chickpeas, and even fish.
In Bulgaria, the preparation of meatballs is a national tradition. The minced meatballs are ground in a mincer of fatty pork and beef, in a ratio of 60 to 40.
Buffalo, sheep, donkey, horse and game meat can also be used for this purpose. The fat pork used is universal, but pork bacon can also be used as a substitute. In general, meatballs without lard are dry in our country.
In each country, traditional meatballs are prepared differently. In Turkey, for example, they use beef or lamb for grinding.
The preparation of the minced meat continues, adding to the already minced meat a moistened medium of bread, salt, ripe or green onions and an egg. The result is mixed well. Different spices are added to the minced meat in different regions of the country.
They can be parsley, black pepper, savory and / or cumin. If the recipe requires it, rice, grated potatoes or yellow cheese can be added to the minced meat. When frying meatballs, they must be pre-rolled in flour.
In addition to the universal meatballs, there are several other varieties. They are determined depending on the spices added to them. Meatballs seasoned with very hot, chopped red pepper, for example, are called "nervous meatballs." The "Tatar" ones are larger and contain melted yellow cheese and hot peppers, and sometimes mushrooms, pickles, allspice, and beer.
Minced meatballs
Necessary products: 500 g minced 60% beef and 40% pork, 1 onion, 1 slice of bread, salt, savory, red and black pepper, allspice (optional)
Preparation: Grate the onion and mix with the minced meat. The soft part of the bread is moistened and also added. In a glass of warm water dissolve a teaspoon of salt, and add to the mixture.
Season with savory, a pinch of red and black pepper and cumin if desired. The minced meat is mixed well and left to stand overnight in the refrigerator. If you do not have that much time and 1-2 hours are enough.
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