The main secret of delicious homemade meatballsis beef - beef cook necessary to own a meat grinder. Meat is desirable to take two kinds - of the fat, with the blade and part of a lean. Ideally, the ratio of fat and lean meat should be 1: 1, so the recipe take two kilograms of meat.
Pork cut into small pieces, and grind in a meat grinder - the grille is desirable not to use a very small, 4-5 mm.
Sliced meat and onions to put on 10-15 minutesrefrigerator, during this time to prepare the bread. The homemade burgers is desirable to add an amount of bread, which will be approximately equal to the fifth part of the meat.
So if we use two kilos of pork, it needs about 400 grams. Have bread in the stuffing will make meatballs soft and airy, and the dish turns out quite economical and affordable.
Bread should be taken not very fresh - yesterday, cut into small pieces and pour their milk. If milk is not covered completely bread, you can add a little cold water.
The meat in the refrigerator to keep as much as ourBread does not soften enough and do not turn into one mass. Excess liquid will need to be drained! While waiting for the bread, prepare the batter. Egg whisk well in a separate bowl, pour on a plate breadcrumbs.
Chilled Meat and prepared bread twist in a meat grinder. In the finished mince add salt and black pepper, if desired, you can add finely chopped dill or parsley.
Stuffing mix well - he has to get soft, but not runny.
Now you can start to form patties.
Important: to minced meat will not stick to your hands, you can moisten slightly with cold water. Prepared hamburger roll in breadcrumbs, then gently lowered into the egg. Secondary breading and we put on the prepared baking sheet or large plate.
Important: before frying should be given a little lie down - 5-7 minutes. By the way, prepared burgers perfectly stored in the freezer, so do not be afraid to cook stuffing more than necessary.