Homemade meat meat recipe

Homemade meat meatballs are part of traditional recipes that cannot be missing in our recipe book, and they constitute a very simple kitchen basic to execute. When we decided to enter the jungle that the kitchen supposes we must start preparing some basic elaborations And simple and, when we dominate them, move towards more complicated dishes. Not only is it essential to take the base, but if we aspire to much without previous experience we will end up frustrating and throwing the towel. Therefore, the recipe that I share this time in recipes is a basic that can well serve as an appetizer (who does not like some freshly made fried meatballs?) Or as a basis for other dishes, whether stews, pasta or meatballs with meatballs sauces. You dare? It is the recipe for basic fried meat meatballs of my house and always gives very good result. If you are looking for more ideas, do not hesitate to visit my virtual cuisine target = _blank rel = NOFOLWLOS SWEET SWEETS OF CUCA.

Ingredients to make homemade minced meat meatballs:

1. To start preparing homemade minced meat meatballs, peel the onion, we split it in pieces and put it in the chopper. We chop until almost liquid and reserve.

2. Apart, in a large bowl (and to be able to be with cover) we put the minced meat and crumble it well. Add the almost liquefied onion and with the help of a fork we mix. The onion will not contribute flavor to the homemade meatballs but will make them juicy and tender inside, it is an infallible trick!

3. Cascamos the eggs, we add them to one to one and mix with the fork ensuring that the meat is well hydrated. We also put a sparrow of cognac that in addition to providing juiciness causes the minced meat meatballs not have an excessive flesh flavor. If you do not have cognac at home, nothing happens not to put it, sometimes I forget or do not have and continue to be very good.

4. Add four tablespoons of breadcrumbs and mix. The mass of the homemade meatballs has to be wet and juicy but firm to make balls with it. Thus, we add more breadcrumbs as we see that the dough admits. The fundamental proof is to take a portion of meat and try to make a ball with it. If all the meat is crushed in the hands it is because it is very juicy and needs more breadcrumbs. If it is very hard and crumbles when trying to make the meatballs it is very dry and, therefore, you need one more egg or save the situation by adding a drizzle of milk.

Trick: To give it the right point we add bread or egg in small quantities until you find the perfect texture.

5. We put a little ground garlic and black pepper powder. You can put the spices that you like or not to put any, the meatballs will continue to be very good! And when we have the dough ready, if we have enough time, we cover it and let it rest in the refrigerator at least one hour, which will make the dough more manageable when making homemade minced meat meatballs. If we do not let the dough rest, nothing happens, since we can do them directly.

6. In a pan we put enough olive oil to fry (it must cover at least half of the meatball) and put it on the fire. While heating, we are making balls with the dough and put them in the oil when it is hot to fry the homemade meatballs. If it is cold, they can be opened in addition to soaking more account oil, so it is essential to wait for the right temperature to take. We fry them on the one hand, we turn around and wait for them to cold on the other. We take them out, we put them on paper paper so that it absorbs excess oil and so on until all the dough.

7. As I commented at the beginning, you can eat fried, snack type accompanied with barbecue sauce for example, or use in other recipes such as meatballs with tomato and vegetables that I already taught you to prepare on another occasion and you will find in my profile. I advise you to prepare homemade meat meatballs in large quantities, put them in an aptar bag for freezer and freeze them, it is a pleasure to have them by hand to quickly prepare rich recipes!