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This dish is so popular that it even has its own party: March 9 is International Meatball Day.
Vilma Juodkazienė, a food expert at retail chain Iki, says the first thing to pay attention to when preparing meatballs is choosing quality minced meat.
“Meatballs are made from minced or minced meat and it is very popular among Lithuanians. Minced meat is not losing popularity in Lithuania. From the range of minced pork, beef, chicken and turkey and minced meat, buyers like minced pork meat most, secondly minced pork, and thirdly minced pork , mixed meat ”, says V. Juodkazienė.
According to her, in the production of meatballs, generally the chosen type of meat is mixed with spices, biscuits, eggs or other ingredients. And the ways of its preparation can also be different: they can be fried, boiled or stewed.
It is also interesting that this favorite dish recipe dates back to ancient times. An entry about a recipe for dumplings is found in Chinese cookbooks, dating back to AD 221 pr. Kr. According to historical sources, meatballs were a favorite in ancient Rome. They are also part of the Persian culinary heritage. The meatball glazing technique is said to have originated in Persia.
Over time, meatballs also became established in American cuisine and are now very popular in this country – Americans have found ingenious new ways to consume meatballs, including as a topping for pizza or long sandwiches called subs.
Tricks to prepare juicy meatballs
While there are many ways to prepare this dish, there are still a few tricks to help make it juicier, tastier, and more appetizing.
First of all, the ingredients. To prepare the most delicious meatballs, you must first season them with the right spices. Fresh herbs like parsley or basil should also be added to the minced meat. Meatballs can also be seasoned with additives like cheese.
Another important thing is the formation of a meatball. The meatballs can be bigger or smaller, it all depends on everyone’s preferences. To prevent the meat from sticking to your hands during molding, they should be moistened with water. And before shaping, make sure to mix all the ingredients well.
If you decide to fry the meatballs in a skillet, make sure the meatballs are toasted before turning; otherwise, they might break during translation. When preparing the meatballs, it should also be allowed to simmer slightly, as this will give them more flavor.
Another important component in meatball preparation is, of course, the sauce. The Italian version is usually served with coarsely chopped tomato sauce, called “marinara.” Swedish meatballs are boiled in a thick, creamy sauce made from beef broth and sour cream. In Eastern countries, the sauce is prepared with soy sauce, honey, toasted sesame oil and starch; From the others, it distinguishes not only the taste but also the consistency, because it is sticky enough.
V.Juodkazienė also offers two different but equally delicious variants of meatball preparation. One of them is Italian, the other is Swedish.
Swedish meatball recipe
The hits will need:
- 450 g of ground beef;
- 450 g of minced pork;
- 2 vs light;
- 1 onion
- a third of a glass of milk;
- 2 eggs;
- a third of a glass of ground breadcrumbs;
- to taste ground black pepper, ground nutmeg, a pinch of salt.
For the sauce:
- 2 vs butter;
- 3 vs flour;
- 3 glasses of beef broth;
- half a glass of cream;
- to taste salt and ground black pepper, slag oil.
Doing
Melt the butter in a pan and fry the finely chopped onion. Put the fried onion in a large bowl. Pour in the milk, add the eggs, add the breadcrumbs, black pepper, nutmeg and salt, add the minced meat and mix everything well. Wrap the prepared minced meat in cling film and let it cool for an hour.
Make the sauce: melt the butter in a skillet and fry the flour until yellow, about 4-5 minutes. Gradually add the beef broth and mix well to remove any lumps. Pour in the cream, mix well and cook for 6-7 minutes. Season with salt, pepper and sugar and remove from heat.
Cover the baking sheet with aluminum foil and grease the slag with oil. Take the prepared minced meat with a spoon and form balls of dough with wet hands. Place them in a pan and bake for about 20 minutes in a preheated 220 degree oven until golden brown. Place the fried meatballs in the saucepan and cook for another 5 minutes. Serve with mashed potatoes, blueberries or blueberry jam and fresh vegetables.
Italian dumpling recipe
The strokes will need:
- 300 g of ground beef;
- 300 g of minced pork;
- 300 g of minced beef;
- 2 vs olive oil;
- 1 onion
- 5 cloves of garlic;
- 1 glass of chopped breadcrumbs;
- 1 egg.
For the sauce:
- half a glass of Parmesan cheese;
- 1 glass of pecorina cheese;
- 3 vs tomato paste;
- to taste parsley, mustard, dried oregano, ground pepper, salt.
Doing
Add a tablespoon of oil to a hot skillet, add the minced onion and garlic. Fry until everything is good.
Mix the grated cheeses in a large bowl. Add the breadcrumbs, the chopped parsley leaves, add the mustard, beat the egg. Season with salt, freshly ground pepper, and dried oregano. Put the minced meat, fried onions and garlic in a bowl, mix everything. From the prepared dough, form meatballs. Put them on a parchment paper lined baking sheet and bake for about 12 minutes. in an oven preheated to 200 degrees.
In a small bowl, mix the tomato paste with the olive oil. Add 1 tablespoon of warm water. Spread some fried meatballs in this sauce and take them back to the oven and bake for another 25 minutes. Garnish with grated cheese and parsley. Delicious!
