That is how they came to be called bitki. But because of the people's poverty and a scarce meat ration, the dish began to be made from trimmings — the meat was chopped and mixed with lard, bacon, spices, herbs and onion. They were called meatballs. Over time, vegetable and grain versions appeared for home cooking, along with fish and mixed ones.
Meatballs differ from cutlets in shape — they are round. Chicken, pork, beef or turkey mince is seasoned with salt and pepper, spices and onion, mixed with white bread crumb soaked in milk, left to rest, and shaped. To cook the resulting patties, fry them in a pan in vegetable oil or a blend of vegetable oil and butter. The downside — you have to add fresh fat and wash the pan every time. You can bake them in the oven, laid out in neat rows on greased parchment, and wait. Once ready, they can be simmered in a small pot or a slow cooker, or placed in a baking dish with a splash of cream or béchamel and a sprinkle of cheese... Homey, delicious and very festive!
Vegetarian and lean meatballs are made from lunch and dinner leftovers (mashed potatoes, porridges) and from grated vegetables. You can make them sweet or savory. Pumpkin, carrots, potatoes, buckwheat, millet, wheat and pearl barley, rice and spelt — anything goes.
They are also made at home with fillings. Mushrooms, egg with herbs, a pat of butter — the options are endless.
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