Grill and barbecue - meat cooking technique for real macho. Well, what do ordinary mortals do? Exactly the same thing - to use the grill without any hesitation.
Who said that only natural meat is grilled? Nothing of the kind, today we will learn how to brown meatballs, so appetizingly, that the macho will be envied.
Grilled cutlets - general principles of cooking
• There are several generally accepted methods for preparing grilled meatballs. This can be roasting a semi-finished product in a pan with a ribbed bottom, baking in an oven that has the function of cooking on the grill. It can also be cooking on a grill over coals or in a special appliance - an electric grill.
• Minced meat for such cutlets is recommended to be prepared independently. Purchased, as a rule, is ground several times, after which it looks more like porridge. Cutlets will be ideal if you grind meat once through the largest grill of the meat grinder. Meat can be used by anyone. Well, if the minced meat is prepared from several types, for example, pork with beef or chicken with the same beef, it is important that it is not too fat.
• For a bunch of pieces of meat among themselves, a raw egg is mixed in the minced meat, for taste - chopped onions, and be sure to season with ground pepper. Juiciness is achieved by adding a small amount of water or fresh lard.
• Cutlets, as a rule, form a small size, up to 2 cm thick. They can be of any shape, but usually round or oblong. They are never rolled in breading.
• Semi-finished products are mixed on grilled vegetable surfaces. Cutlets themselves are often missed. The time taken to prepare depends on the type of grill and usually lasts no more than half an hour. Cutlets for uniform frying are kept on the grill for some time, after which they are carefully turned over and brought to readiness.
• Serve such patties with and without any side dish, serving with vegetables. Often they prepare separate sauces or serve purchased tomato.
Serbian meatballs on the grill (pan) - "Ushtiptsy"
Ingredients:
• slightly carbonated mineral water - 100 ml;
• lean beef flesh - 250 gr.;
• 150 gr. fatty pork;
• a teaspoon of ground paprika;
• two small onion heads;
• 70 gr. smoked brisket;
• garlic;
• vegetable oil;
• fresh parsley;
• soda - a little more than half a teaspoon;
• lemon;
• 100 grams of salted feta cheese.
Cooking method:
1. We carefully wash all the selected meat, cut into large pieces and scroll in a meat grinder. Add paprika, baking soda and a little ground pepper. We add, add sparkling water, it will add splendor, and carefully knead. Level the surface of the meat mass, grease it with vegetable oil (no more than a couple of spoons) and cover it with a lid and place in the refrigerator overnight. Ideally, keep the stuffing in the cold for two days.
2. After that we take out the minced meat and let it stand in the heat, and at this time we deal with other products.
3. Finely chop the brisket. We rub the feta cheese on a coarse grater, additionally chop the cheese chips with a knife. Finely chop the garlic (2 prongs). We mix all the crushed components and transfer the resulting mass to the stuffing. Add a little grated onion on a coarse grater and mix well. We form small and necessarily flat round cutlets.
4. Warm the grill pan well without oiling. We lay out the patties and fry, turning on the reverse side, on the fire a little less than average.
5. While the meatballs are being cooked, fry finely chopped onions in an ordinary thick-walled pan in vegetable oil and with the addition of salt. Bringing to a golden color, remove from the stove. Squeeze a little lemon juice on it, add chopped parsley, mix.
6. Transfer the fried onions to the plate in an even layer and lay the finished patties on it.
Grilled pork cutlets (in the oven)
Ingredients:
• pork neck - 800 gr.:
• large onion;
• one yolk;
• drinking water - half a glass;
• garlic;
• fresh dill, can be replaced with dried.
Cooking method:
1. We peel two garlic cloves and onions, cut the washed meat - we pass everything twice through a fine mesh in a meat grinder. Season the minced meat with a small amount of ground pepper, add the yolk and slightly add. Pour cold, almost ice-cold water and thoroughly knead the meat mass.
2. With moistened hands we fashion cutlets and put them on the wire rack. We set it at an average level, heated to 240 degrees of the oven, below we place a baking sheet or any dish in which the juice will drain.
3. Cook the patties in the oven on the grill for a quarter of an hour, then gently turn over and bring to readiness for another 15 minutes.
Grilled meat patties with cheese
Ingredients:
• mixed from different types of meat or pure chicken mince - 600 gr.;
• one potato;
• 100 gr. good natural cheese;
• two tablespoons of sour cream;
• egg;
• onion;
• vegetable oil;
• a bunch of garden parsley;
• bell pepper - 1 peppercorn.
Cooking method:
1. Grind the meat into minced meat, after the meat we twist the peppers and potatoes peeled from seeds, combine all the ground together.
2. Finely chop the onion and pass it until golden in a small amount of oil. After cooling, spread to the minced meat.
3. Add sour cream, a little pepper, egg and salt, knead until a homogeneous consistency.
4. Finely chop the parsley, cut the cheese into thin cubes.
5. We form cutlets, laying in the middle of a slice of cheese and a few leaves of parsley. Coat vegetable oil on all sides, and then bake on the grill for a quarter of an hour to the side.
Grilled chicken cutlets
Ingredients:
• coarse white crackers - 1 tbsp. l .;
• chicken breast - 400 gr.;
• one raw egg;
• large onion;
• refined oil;
• three branches of green dill;
• 80 gr. fresh unsalted lard.
Cooking method:
1. From the chicken breast, adding bacon to it, prepare the minced meat. We put finely chopped dill, chicken breadcrumbs, ground pepper for chicken and add salt to our taste. Kneading, beat the minced meat well on a bowl or table.
2. Using wet hands, we mold cutlets of small size and centimeter thickness.
3. Cover the grid or a special pan for grilling with vegetable oil in a thin layer and lay out the patties. We fry on both sides to a delicious blush, about ten minutes, each.
Grilled cutlets for beef burger
Ingredients:
• scapula of beef - 1 kg;
• egg;
• spicy sauce;
• a spoon of dry wine;
• a teaspoon of dried ground garlic;
• a mixture of fragrant peppers - 1/2 tsp;
• a couple of spoons of Worcester sauce.
Cooking method:
1. Take a piece of fresh or chilled, not frozen, beef and thoroughly rinse it with cold running water. Then lightly dry with a towel, coarsely chop and grind with a large meat grinder.
2. Pour wine into the meat, add the sauce, season the dry garlic with a mixture of peppers. Pour in the egg and, adding a little salt, mix thoroughly, then beat off.
3. Tighten the bowl with minced meat film, place in the refrigerator for an hour, so that the meat is better saturated with seasonings and spices.
4. From chilled meat mass we form flat, one centimeter thick cutlets. You can use small molding rings for serving salads.
5. Lubricate the wire rack (grill pan) with vegetable oil and place the patties on it. We fry in the oven, pan or on charcoal for six to 10 minutes on each side, to the desired degree of frying. A minute before being ready, put a thin slice of cheese on the patties.
6. After waiting for the cheese slices to melt, carefully remove the patty from the grill and place it in a cut bun. Flavor with your favorite sauces, add herbs and serve.
Grilled meatballs with minced meat with vegetables - "Dietary"
Ingredients:
• 0.6 kg of mixed beef and minced chicken;
• a raw egg;
• three feathers of onions;
• garlic;
• a tablespoon of 15% sour cream;
• 150 gr. fresh or frozen vegetables (carrots, cauliflower, green beans, broccoli).
Cooking method:
1. Finely chop the onions and vegetables. If you have chosen a frozen product, thaw it in advance at room temperature.
2. Spread the chopped vegetables to the minced meat, add sour cream, pepper and a little fine salt, mix. We form small, two-centimeter-thick cutlets.
3. Lubricate the heated ribbed surface of the grill, and lay out the patties on it. You can also lubricate the semi-finished products themselves. Cooking, recommended time for electric grill. Typically, for uniform roasting, cutlets must be kept on one side for 10 minutes and the same on the other.
Grilled meatballs - cooking tips and tricks
• Before spreading the prepared semi-finished products on the grill surface and the grill, press them in the center with your finger. This will help keep the surface level. When turning over, re-grease the unroasted side with oil, and it is guaranteed not to be covered with a black crust.
• When frying, do not press the cutlet with a spatula, otherwise the juice will leak and it will become dry.
• It is not advisable to raise the patties during the frying process to check for the presence of a golden brown. Take your time, you should wait a while, the meat will cook better if it is less likely to "disturb".
• To make grilled cutlets juicy, they should be fried on each side for no more than five minutes. An average degree of frying can be obtained if you stand for a minute more, and to achieve maximum - cook, keeping up to 7 minutes on the side.
• Cutlet blanks should keep their shape well, so do not take excessively fatty pieces of pulp for minced meat. If you need to add fluid, do it gradually, each time thoroughly stirring.
