You will need
- 750 g pork or beef;
- 100 g of fat;
- 80 g breadcrumbs;
- 1 bunch of parsley;
- 2 eggs;
- salt and pepper to taste;
- flour for breading;
- 2 bulbs;
- 1 carrot;
- 25 g butter;
- 200-250 ml of broth;
- 25 g of tomato paste;
- 1 Apple;
- 1 clove of garlic;
- 1 tbsp Apple juice;
Cut into small pieces of pork (or beef tenderloin and a piece of bacon. Scroll to the workpiece through a meat grinder together with purified onions and bread (80 g). Wheat crumb should be pre-soaked in boiled water.
Finely chop a bunch of parsley and add to meat mixture. Connect the crushed garlic (1 clove) and 2 eggs, lightly beaten with a mixer. All the ingredients add salt and pepper to your taste, then carefully stir.
Shape from the resulting mixture, meat balls about the size of a walnut and roll in flour. If you want to prepare the meatballs for future use, place them on a cutting Board and wrap in plastic wrap. Keep in the freezer for about an hour, then put the frozen balls in a clean plastic bag.
Try to cook the meatballs to vegetable or cereal garnish (mashed potatoes, rice, etc.). To do this, cut into thin half rings 2 onions and grate one peeled carrot. Put the chopped vegetables in a pot or deep pan and saute for 5-7 minutes in a tablespoon of butter until Golden.
Put in the roasted vegetable mixture, meatballs, pour a glass of hot meat or vegetable stock and add 1 tablespoon of tomato paste. All salt and pepper to taste. Simmer the dish until ready meat under the lid, subtract the heat to low.
Try to vary the recipe for the meatballs, adding to the classic ingredients sweet and sour Apple notes. Fry meatballs in olive or sunflower oil. In a separate pan prepare the sauce. Sauté until soft 1 chopped into small cubes of Apple and a crushed clove of garlic.
Pour into the pan with 250 ml of beef broth and 1 tablespoon of freshly squeezed Apple juice. Bring the liquid to a boil and thicken with a slurry of 2 tablespoons flour and a small amount of boiled water. Put in Apple sauce meatballs and sauté until soft.
Raw egg – binder of meat, which allows the meat pieces to hold shape during heat treatment (frying, stewing, baking, steaming). However, when cooking soups with meatballs some cooks without eggs – they're the meat becomes tougher, and the broth is cloudy.