2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
An essential part of the preparation of meatballs and kebabs is the choice of minced meat. In our country the minced mixture is most often used - 60% pork and 40% beef.
Minced pork is the most suitable, and it must have bacon in it to make the meatballs and kebabs juicy and tasty.
It is also important how it will be ground. If you have the opportunity to buy fresh minced meat from a meat shop, where they will grind it in front of you, it would be best. Every good butcher knows how to grind minced meatballs and kebabs.
Regarding spices - every housewife has their own taste. In general, black pepper, cumin, savory, onion are added to the minced meat - for the meatballs, and for the kebabs - cumin and black pepper.
To make them fluffy, there is another ingredient that you can add to all the other spices that you add in principle - it's beer. It may sound strange to think that beer is consumed only with ready-made kebabs and meatballs, but once you try it you will make sure that you did not make a mistake.
When you mix the minced meat with the spices and beer, you should let it absorb the spices well. The best option is to refrigerate for 1 day, then put it in a meat grinder and grind it again, but this time use a funnel nozzle. Then you will enjoy the so-called "chirping" meatballs and kebabs.
The more time you have the opportunity to leave the minced meat - the better. A day or two is enough - the minced meat will absorb enough of all the smells you have added and the end result will be great.
You can hear a variety of subtleties from the grill masters for the preparation of meatballs and kebabs - from serious and important suggestions, such as the grill to be heavily greased and heated before you put the products, to the fact that when baking kebabs need to rotate only in one direction. As, of course, send them only positive thoughts while you prepare them.
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