2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Each country is characterized by its national cuisine, which features some dishes prepared with favorite products and traditional cooking techniques. Such dishes are a kind of emblem of the country where they are prepared.
One of these dishes for Bulgarian cuisine is meatballs. They are prepared in different ways, but have the characteristic taste of your favorite culinary temptation.
Simply put, meatballs are a dish of minced meat, to which onions and spices are added. It is most often given a flat shape, but can be a round ball. It is fried, grilled or baked, cooked with different types of sauce, and can also be breaded or cooked.
There is hardly a person who does not love grilled meatballs. Prepared in this way, the minced meat becomes especially fragrant, the finished dish is juicy, tasty and nutritious. Of course, the little secrets that every chef uses to make their own are very important meatballs most fluffy and delicious.
The general requirement for nice grilled meatballs is the choice of meat, the correct ratio between pork and beef in a ratio of 60:40 per kilogram of minced meat in favor of pork and the mandatory presence of bacon, about 300 grams per kilogram of minced meat. It is the third component of meat, giving a pleasant juiciness to the finished dish. The other components are no less important spices that give the familiar unique aroma of the meatball.
The attempts of the chefs to make the national dish unique have led to some good hits, which give the meatball a really pleasant and juicy taste.
Photo: Albena Assenova
One suggestion is to add 100-150 ml of water while kneading the minced meat. She does the meatballs are juicy.
Another suggestion is to add the same amount of beer. It keeps the meatball juicy the next day.
The next one culinary secret of delicious meatballs is that the ready-to-bake minced meat should stay overnight in the refrigerator and the meatballs baked the next day will have a perfect taste, because the meat will absorb all the aromas of the spices.
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