Meatballs in a pan: meat balls for pasta, porridge, vegetables and mashed potatoes. Step-by-step photo-recipe of cooking meatballs in a pan for half an hour

Do you know how to cook meatballs? No, write down the recipe - take 1 kg of dumplings and clean them. Of course, this is a joke, but that’s what the children told me when I served meatballs for lunch - these are dumplings without dough!

Meatballs meatballs with spices and spices. You can add other ingredients - onions, pumpkins, zucchini, nuts, greens, in general, everything your soul desires. There are so many types of meatballs and in each country they are cooked in a special way. Therefore, I will not claim that this recipe belongs to a particular kitchen. What for? The main thing is delicious.

Such meat balls can be served without sauce and gravy, but it is possible with the latter. Well with meatballs serve cranberry sauce. But the gravy is best tomato. But sour cream has a place to be. I served them without sauce, so to speak in its pure form. Everyone loved it.

Ingredients:

Stuffing - 300 g;

Semolina - 50 g;

Egg - 1 pc .;

Onions - 1 pc .;

Salt and black pepper;

Vegetable oil for frying.

Recipe:

Onions for meatballs finely finely chopped. You can skip it through a meat grinder, but then that effect will be completely different. Therefore, we are not lazy and cut the bow as small as possible into small cubes.

Let's talk about stuffing. The best stuffing - homemade. You know exactly what kind of meat you made it from and you can guarantee the quality. But the purchased mince can be used for meatballs. When choosing stuffing in the store, pay attention to color and smell. Fresh minced bright color with a pleasant meat smell.

Add to the minced semolina and egg.

We also add onion into mince. It can be pre-passaged if it turns out to be too “bitter”. You can add a little chopped greens. Do not forget to salt and pepper stuffing.

Thoroughly mix all the ingredients and leave for 20-30 minutes to semolina swelled.

After half an hour you can roll the meatballs. Place a bowl of water next to you. Wet your hands with a pinch and roll the balls easier. We roll balls of the size of a walnut or a bit more from the whole stuffing. Put them in a pan with heated vegetable oil and fry. In the course of cooking, they slightly flatten. To avoid this, it is necessary to fry deep-fried. But it is not very economical and useful.