2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The meatballs are delicious dishes of minced meat, onions and spices. They are made by frying or grilling. In Bulgaria, meatballs are made from oily minced meat - pork and beef, in a ratio of 60 to 40. To the minced meat is usually added a moist medium of bread, salt, ripe or green onions and egg, after which the minced meat is kneaded well to the meatball does not fall apart during cooking.
Depending on the region, various spices such as parsley, black pepper, savory and / or cumin are added. Depending on the recipe, rice, grated potatoes or yellow cheese can be added to the minced meat. When frying, the meatballs are pre-rolled in flour.
In Bulgaria, meatballs are a very popular food. But what is it the secret of juicy meatballsthat every Bulgarian enjoys?
The meat
To get up juicy meatballs, of particular importance is the meat from which you will make the minced meat. The proportions are 60% pork to 40% beef. But for them to be juicy, there must be bacon.
The spices
Another important part of the meatball recipe is the spices. The most important of these is savory. Meatballs without savory for Bulgarians are not meatballs. You can also add black pepper, cumin, onion, parsley.
Beer
To make them fluffy, there is another ingredient that you can add to all the other spices you add in principle - it's beer. It may sound strange to think that beer is consumed only with ready-made meatballs, but once you try it once, you will make sure that you have not made a mistake. When you mix the minced meat with the spices and a little beer, you should let it absorb the spices well. The best option is to refrigerate for 1 day. A teaspoon of yogurt in the minced meat will also work wonders with your juicy meatballs.
The grill
If you are making grilled meatballs, you need to preheat the grill. If you don't, you run the risk of being left raw. If the grill is too strong, you will burn them on the outside and they will still be raw on the inside.
Bread
For more fluff while knead the minced meat for the meatballs, put some bread. Use the middle of the bread, not the crust, which is harder. By kneading the meat with the bread, let it rest for at least a day in the cold, in the refrigerator. This will result in a homogeneous mixture that will not disintegrate when fried, but will form a round meatball.
See more delicious recipes for potato meatballs or diversify your menu with some of these vegetable meatballs.
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