How to made the perfect meatballs?

Пропорции за перфектни кебапчета и кюфтета рецепта

The good housewife is not familiar with the original recipes, and the perfection of what has led ordinary things like meatballs and kebabs.

Although many busy people prefer to buy ready-made meatballs and kebabs or at least prepared raw from the butchers, the best idea is to do them yourself. Believe us – there is nothing better than home-made!

It is often believed that things made in popular babies or fast food restaurants contain different “secret ingredients”. In fact, the recipe for perfect meatballs or kebabs is simpler:

The main and almost unique additives in the meat are an onion and garlic, salt and pepper. For each 500 g of ground meat add 1 onion, 2 cloves of garlic, 1 tsp. salt and ½ tsp. pepper.

It is important to cut the onions and garlic in small pieces in order to drop their juices, and the mixture of all products should be mixed for about 10 minutes. This gives a compact mass, but a little water and ½ art need to be added. Soda for bread for 500 g of meat.
True grill masters add a little beef fat and finely chopped dry or fresh hot pepper.

In any case, before preparing kebabs or meatballs, the mixture should be cooled for one hour in the refrigerator. This time is necessary for all spices to be absorbed into the meat.

The next thing to choose is grill or frying. Be sure that whatever you prepare, any meat sauce will be perfect!

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