Meatballs - 21 cooking recipes

The word “meatballs” has Italian roots (Italian frittatella) and is derived from the adjective “fried”. This is the name given to balls made from minced meat or fish. Some national cuisines (for example, Russian until recently) include recipes for meatballs, boiling them and serving them in soup. In others, like Germany, Austria, Sweden, they are prepared by frying or baking in the oven and served as a main course.

To make meatballs, you will need any minced meat: pork, beef, chicken, fish, mixed. Salt and spices, onions, and fresh herbs are added to it. Sometimes - the pulp of white bread softened in milk or potatoes grated on a fine grater. Balls of the same size are formed, which in the classic form should not exceed the size of an average walnut or less. So Russian housewives may find some Swedish meatballs too small.

To enhance the taste, meatballs (if they are used as a second course) are fried in vegetable oil in a frying pan until golden brown. You need to do this so that the crust is uniform. After this procedure, the meatballs can be stewed and baked. They can also be deep-fried raw and served with a separate sauce.

Most often, meatballs are prepared with gravy, for which you take cream, sour cream, tomato paste, butter, flour, and broth.

In our country, meatball soup is very popular. They are added raw to boiling water, one piece at a time, so that they do not stick to each other. And they do this at the end of cooking, when all the vegetables have already been added.

Among the latest innovations: baking meatballs in dough, usually puff pastry. Afterwards they are served as a hot appetizer and a tasty snack between main meals.