Stuffed patties are not only tasty, but also very interesting.
The dish will delight you with a pleasant surprise, which can consist of anything.
It is preparing simply.
Indulge in stuffed meatballs?
Stuffed meatballs - general cooking principles
For stuffed products, a dense cutlet mass is prepared, which lends itself well to molding. Its task is to qualitatively seal the filling so that the latter does not leak out during the heat treatment. For meat, you can use any meat or poultry, if the type of product is not specified in the recipe.
What is the filling made of:
• eggs;
• cheese;
• meat products, offal, fat:
• greens and vegetables;
• mushrooms.
All kinds of spices are added to the filling. If the cutlet mass is sufficiently lean, then you can put a piece of butter inside, add lard or fat sour cream.
Products are formed manually, laying the filling in the center of each cutlet. The surface is smoothed with hands that can be wetted in water. Then the products are breaded with flour, crackers. Cutlets are fried in oil in a pan or baked in the oven. Steamed stuff is rarely cooked steamed.
Recipe 1: Stuffed Egg Chops
Recipe for amazing stuffed egg patties. Chicken eggs are used. Therefore, the products are large, weighty. But you can always lay a quail egg inside and make the cutlets smaller.
Ingredients
• 0.6 kg of minced meat;
• 1 onion head;
• 5 eggs;
• 7 spoons of bread crumbs;
• 40 ml of oil;
• spices
• a little parsley.
Cooking
1. Immediately boil 4 eggs. We leave one raw for breading finished products.
2. Take the stuffing. It can be absolutely anything, but tastes best from mixed meat. Add chopped onion to it, salt and pepper, add a little parsley.
3. Stir the minced meat, put it in the refrigerator for now.
4. We clean hard-boiled eggs.
5. Beat the raw egg with a fork, sprinkle with breadcrumbs in a bowl next to it.
6. Pour oil into a skillet and put on a stove.
7. Take minced meat and divide it into 4 parts. We form cutlets by placing a boiled egg inside.
8. Dip the product in a raw egg and thickly breading in breadcrumbs, holding the crumb with your hands.
9. Fry the patties in hot oil until golden brown. Do not cover the dishes.
10. We shift to the form and send it to the oven for 20 minutes. Warm up at 170 degrees.
Recipe 2: Stuffed Cheese Cutlets
The recipe for the most tender stuffed cutlets with cheese, which are cooked in the oven with preliminary frying in a pan. In fact, you can use any meat. The recipe includes pork and beef in half.
Ingredients
• 0.5 kg of pork;
• 0.5 kg of beef;
• 0.1 kg of bread;
• 2 onion heads;
• 0.2 kg of cheese;
• flour;
• 2 eggs;
• some milk;
• spices, oil.
Cooking
1. Immediately fill in pieces of white bread with a small amount of milk and let it get wet. Instead of milk, you can take cream, any broth.
2. Peel the onions, cut the washed pieces of meat and twist together through a meat grinder. There we send bread soaked and slightly squeezed from milk.
3. Add spices and raw eggs, carefully mix the minced meat and you're done! Divide it into pieces on average 100 grams.
4. Cut the cheese into cubes according to the number of cutlets.
5. Take a piece of minced meat, put it on your palm, place a piece of cheese in the center and give it an oval shape.
6. Dip the products in flour, then fry on both sides in preheated oil for a minute.
7. Put on a baking sheet and put in the oven for 25 minutes. Cook at 180 degrees.
Recipe 3: Stuffed Cutlets with Mushrooms
To make wonderful meatballs stuffed with mushrooms, you will need fresh champignons. But not less delicious it turns out with pickled mushrooms, and absolutely any. Interesting mushrooms, laid down as a whole, look interesting. Stuffing is used from beef.
Ingredients
• 0.7 kg of minced meat;
• 0.5 cups of milk;
• 0.25 kg of fresh champignons;
• 0.1 l of oil;
• some flour;
• ¼ loaves of white bread;
• 2 onions;
• 1 egg;
• spices.
Cooking
1. As usual, immediately fill the bread with milk. Remove the crusts, leave only the crumb and soak for 15 minutes.
2. Squeeze out the bread and grind it with a meat grinder with one onion and beef cut into pieces.
3. Put seasoning in the minced meat, drive in the egg and stir. We put it in the refrigerator, let it infuse for now.
4. Dice the remaining onion and also the mushrooms. Pour a little oil into the pan, immediately spread the whole filling and fry. Once all the water has boiled, add salt and fry for a couple of minutes. Cool the filling. You can add a little greens, garlic.
5. We take out the minced meat and make ordinary cutlets with the filling, for which we use fried mushrooms.
6. Formed products breading in wheat flour.
7. Heat the oil and fry the patties on both sides.
8. When all the products are overcooked, return them to the pan, cover and simmer for ten minutes over low heat. You can pour a little water or broth.
9. You can also put the patties in a saucepan or casseroles and put in the oven for about twenty minutes.
Recipe 4: Stuffed Lamb Chops
For the preparation of such stuffed liver patties, chicken mince is used. It is advisable to cook it yourself, since the purchased analogue usually contains a lot of skin and fat, the minced meat is weak, and the products are very fried.
Ingredients
• 1 kg of minced chicken;
• 0.2 kg of any liver;
• 0.1 kg of onion;
• 0.05 kg butter;
• flour or crackers;
• 4 slices of bread;
• spices;
• one egg;
• butter.
Cooking
1. Onion finely chopped and sent to a skillet with butter, fry for two minutes.
2. Add the twisted liver, salt and pepper, fry the same amount. Turn off and cool. Juicy filling is ready!
3. Chicken minced season with spices, add soaked but well-wrung bread and lay one egg. If suddenly the mince turns out to be weak, then add a little breadcrumbs into it and let the mass stand.
4. Pour a little oil into the pan and immediately put it on the stove, since then the hands will be dirty.
5. We stuff a little forcemeat in the palm of our hands, make a flat cake, put the filling from the liver in the center and form cutlets.
6. Bread products in crackers or in flour.
7. Now just fry in the pan. After turning over, be sure to cover with a lid and let the products steam inside.
Recipe 5: Stuffed Chops with Peppers
Vegetable fillings give the stuffed meatballs a special juiciness and freshness, and also help the stomach cope with the meat. Here, bell pepper is used as the main ingredient.
Ingredients
• 0.5 kg of minced meat;
• 2 slices of bread;
• 100 ml of milk;
• 1 egg;
• salt with pepper;
• breadcrumbs.
For filling:
• 2 bell peppers;
• 1 carrot;
• 1 onion;
• butter;
• clove of garlic;
• spices.
Cooking
1. Prepare the cutlet mass from onions twisted with minced meat, add the soaked bread and spices, lay the egg.
2. Dice onion and pepper, three carrots. We send the onion first to the pan, after a minute the carrot, and then the pepper. Fry vegetables until soft, salt and cool.
3. Squeeze a clove of garlic into the filling. When frying it is better not to add, so as not to lose flavor.
4. And now we form small cutlets in which we lay the vegetable filling. Products can be given any shape you like.
5. Breaded cutlets and fry in hot oil. After turning over, cover them to prepare inside.
Recipe 6: Stuffed Potato Chops
Well, where is our man without potatoes? Even stuffed meatballs are often cooked with your favorite root vegetable. For the filling, boiled potatoes with lard are used. It can be just salted or smoked.
Ingredients
• 0.7 kg of minced meat;
• 2 boiled potatoes;
• 2 cloves of garlic;
• 0.1 kg of fat;
• 1 egg;
• salt and pepper;
• 2 slices of bread;
• 1 onion head;
• some milk;
• flour and butter.
Cooking
1. Add the chopped onion to the twisted meat, put the pre-soaked bread and raw egg. Season the minced meat with spices, stir and remove for a while in the refrigerator.
2. Peel the boiled potatoes. Then rub on a coarse grater, add chopped lard and cloves of garlic. You can add greens to taste. If the lard is not very salty, then season the filling to your taste.
3. We get the stuffing, sculpt the cutlets, do not forget to lay the filling. We use flour for breading.
4. Fry the product over moderate heat until cooked.
5. Or put it on a baking sheet and bake in the oven.
Recipe 7: Stuffed Cutlets with Mushrooms and Cream Cheese
The recipe for insanely fragrant and delicious stuffed meatballs with cream cheese. Mushrooms are used pickled. Cutlet mass is prepared with semolina.
Ingredients
• 0.6 kg of veal;
• 0.2 kg of fat;
• 70 grams of sour cream;
• 3 tablespoons of semolina;
• 1 egg;
• 2 onion heads;
• spices, herbs;
• bread crumbs;
• 0.1 kg of pickled mushrooms;
• 2 curds;
• 1 clove of garlic.
Cooking
1. Twist the veal with lard and onions, add sour cream with semolina. Stuffing the minced meat, put any spices and hammer in the egg. We take the mass in our hands and intensively beat off the table. We clean in the refrigerator for half an hour.
2. Rub the processed cheese or just finely chop it. Add mushrooms to them, which are also finely cut. For taste, put a clove of garlic and herbs. We stir it all.
3. We get the previously prepared minced meat, which is insisted. Divide into equal pieces. The size can be any, but it is better not to do small cutlets, since it is difficult to stick the filling in them.
4. Form oval cutlets and breading in breadcrumbs. It is also possible in flour or semolina.
5. Fry on both sides until golden brown. While shifting to a bowl.
6. As soon as the last cutlets are fried, we return everything back to the pan, pour a couple of tablespoons of water, cover and simmer for several minutes.
Stuffed meatballs - useful tips and tricks
• The most delicious cutlets are obtained from personally twisted meat. Minced meat, purchased at the store, is most often prepared from low-grade raw materials.
• Bread is an excellent supplement for cutlet mass. It increases the yield of the dish, improves the taste and makes it more tender. But bread should not be too much, otherwise you can achieve the opposite result. But 500 grams of meat is enough for 2-3 slices.
• No milk? Soak bread for cutlets in any broth, in cream or just in water. But no need to add a lot of fluids.
• The taste of cutlets in many respects depends not only on the meat, but also on the spices used. Try to add paprika, tomato paste, fragrant seasonings, freshly ground pepper and the dish will sparkle with new notes.
• A large number of eggs can make cutlets tighter. To avoid this, you can add only the yolks or not put more than one egg per kilogram of the remaining ingredients.
