Meatballs are best when they are soft, cooked and fluffy. And thanks to our recipe, you can do it even without rolls…
Someone makes them as big as a palm. And others are small, because they cook faster and are cuter. Whatever size you prepare this specialty, the meatball is simply delicious! Few people know that this fried meat patty has its name derived from the German term Karbenatl, which comes from the Italian carbonata, i.e. meat roasted on coals. Marie Dobromila Rettigová promoted it in Czech cookbooks.
The author of the StillOnTheWay video shows you how to make red lentil meatballs. More on the channel YouTube.com.
Source: Youtube
Minced meat variation
Meatballs in different sizes and versions appear in different cookbooks. But the truth is that the Turks were the first to come up with this processing of minced meat. Their Köfte specialty has inspired various national cooks to make meatball variations.
While in the north of Europe they liked minced meat balls, in the Balkans they do not allow large meat patties, which they call pljeskavica. Italians, on the other hand, mix minced meat with vegetables and then shape it into a donut shape. And to make matters worse, they serve it with tomato sauce. In short, a different region, a different way of life.
Without bread and breadcrumbs
Czech meatball smells of garlic and marjoram. It is often topped with breadcrumbs or a bun soaked in milk, which gives it a delicate taste, but also fluffiness. But according to experts, this “padding” tends to cause more problems than benefits. “The breadcrumbs and the soaked bread bind water to each other and swell. This can be a problem in the end, because both meatballs and, for example, meatloaf made of minced meat can crack unnecessarily,” explains the expert.
Kneading and minced meat
Therefore, according to chefs, it is better to prepare meatballs only from minced meat. In order for the ingredients to combine well, it is enough to knead them properly. “If you want them juicy, use a mix of pork and beef to prepare them. The ideal ratio is 2/3 pork and 1/3 beef (you can use, for example, ground beef neck or tall roast or fatter front beef), recommends the expert, adding that the juiciness of the meat is determined by the proportion of fat.
More stirrups
“To make the meatballs juicy, you can cut small pieces of bacon into them, or onion, which you have finely chopped and crushed in a mortar into juicy pieces. Sometimes it helps to add three tablespoons of creamy yogurt or sour cream to the yogurt base,” recommends the chef.
On the other hand, grated carrots, baking powder or whipped egg whites will add fluffiness to your mince pies. “It has worked for me when I add one grated potato to the meat mixture. It also works as a great binder and the meat mixture is more compact,” adds the expert.
Sources: https://magazin.recepty.cz, www.nejrecept.cz
