The word "meatballs" has Italian roots (it. frittatella) and is formed from the adjective "fried". This is what balls of minced meat, meat or fish are called. Some national cuisines (for example, Russian until recently) include recipes for meatballs with their cooking and serving in soup. In others, as in Germany, Austria, Sweden, they are cooked by frying or baking in the oven and served as a second course.
The Five most commonly used ingredients in Meatball Recipes:
| Product | Calories per 100g | Protein g per 100g | Fats g per 100g | Carbohydrates g per 100g |
|---|---|---|---|---|
| Onion | 41 | 1.4 | 0 | 10.4 |
| Minced meat | 351 | 12.3 | 32.4 | 0 |
| Eggs | 157 | 12.7 | 10.9 | 0.7 |
| Chicken eggs | 80 | 12.7 | 10.9 | 0.3 |
| Butter | 734 | 0.5 | 82.5 | 0.8 |
To cook meatballs, you will need any minced meat: pork, beef, chicken, fish, mixed. Salt and spices, onions, and fresh herbs are added to it. Sometimes - the pulp of white bread softened in milk or potatoes grated on a fine grater. Balls of the same size are formed, which in the classic form should not exceed the size of an average walnut or less. So for Russian housewives, some Swedish meatballs may seem too small.
To enhance the taste of meatballs (if they are used to prepare the second course), fry in vegetable oil in a frying pan until a golden crust appears. You need to do this so that the crust is uniform. After this procedure, meatballs can be stewed and baked. They can also be deep-fried raw and served with a separate sauce.
Most often, meatballs are prepared with gravy, for which cream, sour cream, tomato paste, butter, flour, broth are taken.
The Five Fastest Meatball Recipes:
| Dish Name | Cooking time | Calories per 100g | User Rating |
|---|---|---|---|
| Chicken meatballs in sour cream sauce | 35 min | 123 | +99 |
| Meatballs with gravy in a frying pan | 40 min | 223 | +176 |
| Meatballs in sour cream sauce in a frying pan | 40 min | 214 | +91 |
| Meatballs with rice in the oven with sour cream and flour sauce | 45 min | 285 | +55 |
| Diet meatballs | 50 min | 244 | +24 |
In our country, they really like soup with meatballs. They are added to boiling water raw one piece at a time so that they do not stick together. And they do it at the end of cooking, when all the vegetables are already laid.
Among the latest innovations: baking meatballs in dough, usually puff pastry. They are then served as a hot appetizer and a delicious snack between main meals.