Kindergarten technology map No. 2 for beef balls as in kindergarten.

A brief summary of the technology for preparing these meatballs.

Meat. The recipe says that the shoulder or shoulder part of beef is best suited for this dish. Twist the meat.

The loaf should be soaked in milk. I don’t cut off any crusts, because they need to be put through the meat grinder again along with the ground beef and there will be no trace of the crusts left.

Melt the butter, for example, in a microwave oven.

Now we combine the minced meat with the loaf and twist everything together again. The minced meat turns out quite viscous, without any lumps. Add melted butter (butter) to it and add a little salt. We remember that a child does not need salty foods, so less is better than more.

Mix everything thoroughly and beat. What is whip? Yes, just collect all the minced meat from the bowl into your hand and throw it back with force.

Of course, you need to form the balls with wet hands. Take a portion of minced meat in your hand and shape it into a round flat shape. Since there are 8 servings, there will also be eight cutlets.

These meatballs are steamed, or they are simmered under a lid in a simple frying pan. No oil, no frying, just heat up the frying pan and pour in a little water, about 50 grams. Now we lay out our meatballs and close the lid tightly. Then simmer over low heat for fifteen minutes. This is quite enough.

The meatballs will tighten a little during cooking.

What you need according to the technology: sift wheat flour, pour into butter, melted in a frying pan, and sauté until approximately light cream color. Then cool slightly and pour in a quarter of the hot milk, stirring until smooth. Then add the remaining milk and cook, stirring, for about 7 minutes.

What am I doing? And I’m simplifying this process, because it’s not all that simple - there’s a high risk of getting solid lumps.

I just stir the flour in a cup with a small amount of milk (so that there are no lumps, 50 grams of milk), and put the remaining milk in a saucepan on the stove. After the milk has almost boiled, add butter, a little salt, and pour in the flour mixture, stirring all the time (if it is too thick, pour in a little more milk from the saucepan). Cooking for a minute is enough. By this time the sauce will have thickened.

I just pour this sauce over the cutlets and it’s done!

Delicious semolina balls are an excellent breakfast even for children who do not like porridge, and an original treat for adults. The secret of this dish is in the delicious crust formed during frying.

Sweet semolina balls go well with any nuts, canned, dried, fresh fruits and berries.

To prepare you will need:

• 100 g semolina;
• 2 eggs;
• 0.5 l of milk;
• 20 g flour;
• 20 g corn starch;
• 2 g salt;
• 70 g granulated sugar;
• oil for frying.

Step by step recipe.

1. Milk is heated in a saucepan, salted and sugared.
2. When the first bubbles appear on the surface of the milk, the cereal is poured into it in a thin stream, stirring immediately.
3. Cook the porridge over low heat until thickened (about 7 minutes), stirring regularly. The finished semolina is cooled.
4. The eggs are scrambled in a bowl with a fork and poured into the cold porridge.
5. Add starch little by little and stir.
6. After wetting your palms with cold water, form medium-sized balls from the resulting mass.
7. Semi-finished products are rolled in flour on all sides.
8. Semolina porridge balls are fried in a minimal layer of oil in a frying pan without a lid.

If the semolina is cooked with lumps, you need to beat it with a blender: this will solve the problem and make the delicacy more tender.

How to cook with raisins in the oven?

The dessert turns out even more appetizing if you add raisins to the semolina base. If desired, you can replace it with other dried fruits.

Required Products:

• 120 g semolina;
• 1 egg;
• 1 g vanillin;
• 2 g salt;
• 60 g wheat flour;
• 0.5 l of milk;
• 50 g sugar;
• 100 g raisins.

Cooking technology.

1. Bring the milk to a boil, add sugar, vanilla, salt, semolina, stirring continuously.
2. Cook the porridge over low heat for 7–8 minutes.
3. Beat an egg into the cooled porridge, add sifted flour and raisins.
4. The basis for the meatballs is laid out in molds (preferably silicone).
5. The dish is cooked in the oven at 190°C for about 15 minutes (until the top is browned).
6. The balls are removed from the molds only after they have cooled completely.

With curd filling

For breakfast or afternoon snack, you can make delicious semolina balls, just like in kindergarten, using this recipe.

Required components:

• 500 ml milk;
• 250 g of fatty, non-grained cottage cheese;
• 40 g sugar;
• 120 g semolina;
• 30 g sweet butter;
• 2 eggs;
• 1 g vanillin;
• vegetable oil for frying.

Recipe.

1. The cottage cheese is combined with half the sugar and vanilla. If the mass is not completely homogeneous, beat it with a blender or grind it through a sieve.
2. The semolina is gradually poured into boiling milk, the remaining sugar is added and cooked over moderate heat for 3 minutes.
3. The semolina dough is mixed with butter and left to cool.
4. Separately, whisk the egg and add it to the cooled porridge.
5. Beat the second egg in another cup.
6. Rounds are formed from the semolina base and lightly pressed down to form voluminous cakes.
7. Place a little curd mass in the center of the workpiece and connect the edges of the flatbread, as when making pies.
8. The semi-finished products are coated with beaten egg and fried in heated oil until a beautiful crust is obtained on each side.

Semolina balls with jelly

The dessert according to this recipe turns out to be so appetizing and tasty that even kids who are picky eaters ask for more.

Required:

• 200 g semolina;
• 1 liter of milk;
• 50 g sugar;
• 80 g starch;
• 2 fresh eggs;
• 40 g flour;
• 3 g salt;
• 300 g of any berries (fresh or frozen);
• 1.5 liters of clean water;
• oil for frying.

Step by step recipe.

1. Cook semolina porridge in salted and sugared milk for 4–5 minutes.
2. Mix semolina with butter and leave in an open pan to cool.
3. The berries in the second pan are filled with water, covered with sugar and heated until boiling. Reduce heat and cook for 15 minutes, then remove the berries using a sieve, and bring the jelly base to a boil again.
4. Starch is diluted in 70 ml of water. The lump-free mixture is poured into the boiled berry broth. The liquid is quickly stirred and after 20 seconds removed from the stove.
5. The cooled semolina is mixed with eggs.
6. The porridge is made into voluminous flatbreads, rolled in flour and fried on each side.
7. The meatballs are laid out on plates and generously poured over with warm jelly.

Steamed in a slow cooker

Such meatballs are not only tasty, but also healthy, since during the steaming process they retain their beautiful color, shape and all valuable elements.

Required Products:

• 0.7 l milk;
• 250 g semolina;
• 200 g breadcrumbs;
• 3 g salt;
• 1 egg;
• 50 g butter.

Cooking steps.

1. Pour milk into the multicooker bowl and set the “Multicook” mode (100°C) for 15 minutes.
2. Before the milk boils, add cereal, a third of the butter, and salt.
3. Cook the porridge for 3 minutes, then leave it in the closed slow cooker for 20 minutes.
4. An egg is beaten into the brewed porridge.
5. They make balls from the semolina base and bread them in breadcrumbs.
6. Pour 500 ml of water into the multicooker bowl.
7. The meatballs are placed in a steam container. They are cooked in the “Steam” mode for 15 minutes.

Required:

• 150 g semolina;
• 500 ml purified water;
• 150 hard cheese;
• 100 g butter;
• 5 g salt;
• 2 g ground pepper;
• 2 eggs;
• 150 g white breadcrumbs.

Cooking technology.

1. Thick semolina is boiled in salted water.
2. Oil is added to the hot porridge, then the dish is cooled.
3. Break eggs into semolina, add grated cheese, salt and pepper.
4. The semolina base is placed in the refrigerator for 1.5 hours.
5. The cold mixture is used to make balls, roll them in breading and bake them for 20 minutes in an oven preheated to 180°C.

Semolina balls are served immediately after cooking. The sweet dish is topped with condensed milk, a portion of sugared sour cream, honey or jam. Unsweetened meatballs go well with thick cream, butter, and sour cream sauces.

Hello, hostesses!

Today we have a nostalgic recipe: we will prepare wonderful cutlets, which are often served in canteens or kindergartens.

They are so soft and delicious and completely drown in the flavorful gravy. Traditionally, they go perfectly with mashed potatoes.

Ingredients:

• Meat - 900 g
• White bread - 200 g
• Milk - 200-250 ml
• Onion - 1 pc.
• Garlic - 1-2 cloves
• Salt pepper
• Breadcrumbs

For the gravy:

• Meat broth - 1 l
• Onion - 1/2 pcs
• Carrots - 1 pc.
• Tomato paste - 2-3 tbsp. l
• Flour - 50 g
• Allspice - 3-5 peas
• Bay leaf - 2 pcs
• Vegetable oil - 1 tbsp. l
• Butter - 30 g

First, let's prepare the minced meat.

Take pork or half pork and beef, cut it into small pieces.

Soak loaf or white bread in milk. Cut one onion into slices. Scroll everything together through a meat grinder.

Season the ground ingredients with salt and pepper to taste and knead with your hands until smooth.

To do this, mix and beat the minced meat, scooping it whole into your palm and forcefully throwing it back into the bowl.

You need to beat the minced meat so that it becomes denser and excess air comes out of it. Then the cutlets will keep their shape well and have perfect edges.

Of course, do not overdo it so that it does not fly apart.

When it's ready, let it sit for a while, about 10-15 minutes.

Now you can form cutlets from it.

Tossing the minced meat from hand to hand while modeling, further compact them.

Then they will be very smooth and beautiful.

Roll them in breadcrumbs and place on a greased baking sheet.

Place the pieces in an oven preheated to 180 degrees for 15-20 minutes.

While they're simmering in the oven, let's make the gravy.

To do this, fry the flour in a hot, dry frying pan, stirring constantly, until it reaches a pleasant light beige hue.

Pour a glass of broth over the toasted flour and stir.

You should get a fairly liquid sour cream consistency.

Sauté everything together for another 3-4 minutes and add tomato paste. Mix well.

Now pour the rest of the broth into the pan and bring to a boil.

Next, with constant stirring, pour in the diluted flour.

Cook the gravy for about 15 minutes, stirring until it thickens slightly.

After that, the finished gravy needs to be blended with a submersible blender or a regular one until it looks completely homogeneous.

All the carrots and onions in it should be chopped so much that there are no pieces left.

Remove the cutlets from the oven. They should have already grabbed and half-prepared.

Pour the gravy over them so that they are completely covered and in this form return them back to the oven for another 15-20 minutes until fully cooked.

These are such wonderful cutlets from childhood! They are beautiful, fragrant and very tasty!

Serve with your favorite side dish. Bon appetit!

Childhood memory - semolina balls with jelly for breakfast in kindergarten! It's very easy to prepare them at home and serve with sour cream, milk sauce or whatever you like.

The meatballs themselves are a dish of European cuisine. We will prepare our meatballs at home from semolina. To prepare such a dish, it would be ideal to use ready-made semolina, which is left over from a previous meal. It is already thick in itself and in a new role it will reveal a different flavor side.

We will fry the semolina porridge balls in breadcrumbs; inside they will remain very juicy and tender, and on the outside they will acquire a crispy, rich crust. You will learn exactly how to deliciously prepare semolina balls by reading our recipe with photos, which is presented below. In it, all actions are described step by step.

To saturate and diversify the taste of semolina balls, we will prepare a special viscous sweet sauce for them, which will ideally complement the texture of the dish.

• semolina - 0.5 cups
• milk - 2 cups for porridge + 250 ml for sauce
• sugar - 0.5 cups
• wheat flour - 1 tbsp.
• breadcrumbs - 4 tbsp.
• refined vegetable oil - 2-4 tbsp.
• salt - to taste

Semolina porridge is cooked both in milk and in plain water, the only difference is that milk semolina porridge has a much more pronounced creamy taste, and semolina in water turns out to be very light. Take a suitable thick saucepan and pour the specified amount of milk into it, bring the liquid to a boil, add a little salt to taste. Pour all the semolina into the pan in portions, carefully mix the cereal in the milk so that it does not form lumps. Cook the semolina for 6-7 minutes, then remove the porridge from the heat and cool it under the closed lid.

Pour breadcrumbs into a deep bowl. From the cooled and slightly thickened porridge, with wet hands we form small-sized meatballs as shown in the photo. Roll each piece in breadcrumbs. Heat a frying pan with a small amount of vegetable oil and fry each semolina ball on both sides until golden brown.

For the sauce we need to bring the milk to a boil. Mix flour, a little warm water and sugar in a bowl. Pour the resulting mixture into boiling milk, mix the ingredients and bring the liquid to a boil again. Cool the finished sauce a little, pour it over the semolina balls and serve the dish to the table or serve the sauce in a separate saucer. Semolina porridge balls are ready.

Recipe 2: semolina balls like in kindergarten

Prepare semolina balls like in kindergarten and serve them with jelly or condensed milk, jam - and you won’t have to persuade anyone to eat another piece, the balls will be eaten with appetite and they will ask for more! The whole secret of the magical transformation is in the delicious golden brown crust that is obtained by frying the meatballs. You can also bread them in breadcrumbs - the crust will become even denser and, in contrast to the delicate, soft semolina, it will be very tasty!

The basis of the meatballs is cool semolina porridge. You need to cook it very thick, much thicker than you usually cook. The porridge should be such that they say “so that the spoon stands”, otherwise the meatballs will spread out when fried and you will end up with semolina cakes. Sometimes raisins or other dried fruits are added to the semolina, so if you like the meatballs, they are very easy to diversify.

• milk of any fat content – ​​0.5 liters;
• semolina – 0.5 cups;
• large egg – 1 piece;
• sugar – 3 tbsp. l (to taste);
• salt - a pinch;
• flour for breading the meatballs - 2-3 tbsp. l;
• vegetable oil – 4 tbsp. l.

Bring the milk to a boil over low heat. As soon as foam begins to appear on the surface, stir the milk with a spoon so that it starts to move and a small funnel is formed in the center. Without ceasing to stir, add semolina in a thin stream. Before adding semolina, reduce the heat under the pan to minimum.

Stirring constantly, cook the semolina until all the grains swell and the porridge begins to thicken. Add sugar and salt. Add sugar to taste; you may want to make the balls sweeter, or vice versa - make unsweetened ones and serve with jam or condensed milk.

Continue cooking the semolina for 5-7 minutes until it thickens. The porridge should turn out cool so that when stirred it easily moves away from the walls of the pan.

Transfer the finished semolina into a bowl or leave it in the pan and cool until warm. Beat the egg into the warm porridge.

Mix vigorously in a circular motion. At first the semolina will be lumpy, but as you stir it will become smooth and the egg will completely combine with the porridge.

Place a frying pan with vegetable oil on low heat. Pour flour into a plate. Wet our hands under cold water, take a tablespoon of semolina porridge and form a round piece. Place it on the flour and press down to form a plump flatbread. Dip in flour and transfer to a frying pan.

Fry the semolina balls for three to five minutes on each side, until an even golden brown crust appears.

Serve semolina balls warm, hot or cool to room temperature. We choose additives to suit your taste: berry jelly, condensed milk, jam, berries mashed with sugar. Bon appetit!

Recipe 3, step by step: semolina porridge balls

• Semolina 125 g
• Hard cheese 50 g
• Egg 1 pc.
• Vegetable broth 250 ml
• Ground paprika 0.5 tsp.
• Vegetable oil 1 tbsp. l.
• Salt To taste
• Pepper To taste

The taste of the meatballs will directly depend on the quality of the semolina: how to make semolina meatballs tasty if the cereal is old and moldy? That's right, no way. Remember - semolina should be a light yellowish tint, without visible lumps. If the cereal sticks together, it means it is damp, and this will not lead to anything good except the appearance of bitterness or acidity.

In principle, you can use any cheese: some recipes even include Parmesan (it’s not for nothing that the French love meatballs). But the usual “Dutch” or “Russian” will be no worse.

It’s better, of course, to cook vegetable broth yourself from fresh vegetables, but in case of a total lack of time or desire, you can easily get by with a bouillon cube.

Bring the vegetable broth to a boil in a saucepan. Stirring constantly, add semolina to the broth and, without stopping stirring, bring to a boil again.

After this, reduce the heat to low and, stirring gently, cook the porridge for 2 minutes. Then remove from heat and leave for 10 minutes to cool slightly.

When the semolina porridge has cooled a little, beat in the egg, add grated cheese, paprika, salt and pepper, and mix well.

On a work surface (a cutting board moistened with water is best for this), form the resulting mass into a sausage and place it in the refrigerator for 10 minutes to cool completely.

Cut the cooled semolina sausage into 12 pieces and form into small round cutlets.

Heat vegetable oil in a frying pan and fry the meatballs for 2-3 minutes on each side until cooked.

Recipe 4: how to cook semolina balls

I often cook these sweet meatballs with a delicate crispy crust, filled with fruit jelly, because absolutely everyone at home loves them. This dish is budget-friendly and quite simple to prepare; you can see this by looking at this recipe for semolina cutlets with step-by-step photos.

• Milk 300 ml
• A pinch of salt
• Semolina 100 g
• Ghee for frying
• Eggs 1 pc.
• Flour for breading
• Sugar 1 tbsp

Let's prepare the ingredients for semolina cutlets.

Pour the milk into a saucepan and let it heat up.

When the milk boils, add salt, sugar and stir.

Now you need to add semolina. Since the porridge will turn out to be very thick, a lot of semolina is taken for this amount of milk, so to prevent lumps from forming when adding cereal, reduce the heat to the very minimum or turn it off completely. Add semolina, constantly stirring it with milk. The porridge will thicken very quickly.

This is what it will look like immediately after adding semolina.

Stir it with a spoon and cook over low heat until it thickens to such a state that it does not fall off the spoon. Then remove from heat and leave until completely cool.

Add a chicken egg to the cooled thick semolina porridge. If the egg is too large, you can add only half. Stir until the porridge remains very thick.

Heat the ghee in a frying pan.

Using your hands, form cutlets from thick semolina porridge and roll them in flour.

Place them in a frying pan and fry them on one side.

When they are browned, turn them over and fry on the other side.

Place on a paper napkin to remove excess fat.

Place the finished semolina cutlets on a dessert plate and pour over fruit jelly. Delicious dessert is ready, bon appetit!

Recipe 5: semolina balls in a frying pan

• Semolina 500 g
• Chicken egg 1 piece
• Vanillin 1 sachet
• Breadcrumbs 100 g
• Sugar 50 g
• Butter for frying

Cook very thick semolina porridge.

Add the egg.

Add sugar.

Mix.

Form into balls with wet hands.

Roll in breadcrumbs or bread crumbs.

Fry in butter until golden brown.

Recipe 6: semolina balls like in kindergarten (with photo)

Semolina balls will appeal to adults and children. They turn out very similar to cheesecakes, but have their own original taste. They are quite easy to prepare and do not require a lot of ingredients. And the result is tender, airy and very appetizing semolina balls. The main thing in this recipe is to cook the semolina porridge correctly so that it is thick enough and sticks well. Then the semolina balls will turn out incredibly tasty.

• Milk 500 ml
• Semolina 6 tbsp. spoon
• Sugar 2 tbsp. spoon
• Salt 0.5 teaspoon
• Butter 1 teaspoon
• Egg 1 pc.
• Vanilla sugar 1 sachet
• Flour 100 g
• Vegetable oil for frying

Cook thick semolina porridge. To do this, you need to bring the milk to a boil and add the cereal in a thin stream while stirring constantly. Cook over low heat for about 5 minutes, remembering to stir. At the end add sugar, salt, butter. After this, turn off the heat, cover with a lid and let the porridge brew for another 10 minutes.

Beat the egg with vanilla sugar.

Add the mixture to the cooled semolina porridge and mix well. The dough for semolina balls is ready.

Using wet hands to prevent the dough from sticking, form into balls. It is good to roll them in flour on all sides.

Place semolina balls in a frying pan with hot vegetable oil and fry over medium heat until golden brown.

Turn over to the other side and also fry until golden brown, but with the lid closed. This will make the semolina balls more airy and tender.

Place the finished semolina balls on a plate with paper or a napkin to remove excess fat.

These are how delicious the semolina balls are.

Semolina balls go perfectly with jelly or sour cream; it’s impossible to tear yourself away from such a dish.

Recipe 7: semolina balls with starch

For many, semolina balls are of genuine interest. This dish was somehow forgotten, and not every housewife knows how to cook them. And in general, not everyone knows that semolina can be used to make not only porridge, but also delicious meatballs. They are somewhat reminiscent of cheesecakes in appearance. But their taste is not cottage cheese, but more delicate, without sourness. If someone is not allowed to eat cottage cheese, then semolina balls will help out in this case.

Semolina balls, the recipe with step-by-step photos of which you can see below, will be an ideal breakfast for you, and children simply adore such a sweet dessert. The meatballs can be poured with jelly, washed down with tea, milk or fruit compote.

• 100 grams of semolina in the dough + a little for breading,
• 1 glass of milk,
• 2 chicken eggs,
• 1 tbsp. potato starch,
• vegetable oil for frying,
• 50 grams of sugar,
• a pinch of salt.

Pour the milk into the pan, add a pinch of salt and granulated sugar. Boil. When the milk starts to rise in the pan, add semolina and stir constantly. Cook the porridge until it thickens. Set aside to room temperature.

Beat the eggs into the cooled porridge and stir until smooth.

Add potato starch to the dough to bind the whole mass. Starch will perfectly absorb all the moisture and strengthen the entire dough.

To create a more homogeneous mass without lumps, beat the dough with a blender. You just need to beat with a blender for a few minutes.

Pour some semolina into a deep plate and place a spoonful of dough there.

Roll the ball of dough in semolina and shape it into a ball. With dry hands, the semolina-breaded meatballs are easy to form.

Pour a little oil into the frying pan and place all the meatballs there.

Fry the meatballs over medium heat until crusts form on both sides. Usually the meatballs are fried for 6-7 minutes on each side.

Serve hot meatballs after frying. You can serve semolina balls with either sour cream or sweet jam.

Recipe 8: semolina balls with plum jelly

Semolina balls with jelly (they are also called mannikas) are a well-known and favorite dish from childhood, which has been on the menu of any kindergarten for many years. This interesting and tasty dish is eaten by everyone, even those who flatly refuse semolina porridge. But it is semolina porridge that is the main component of the meatballs.

Today let’s remember our childhood and prepare semolina balls with plum jelly for our household.

for cue balls:

• milk – 0.5 liters;
• semolina – 100-115 grams (a little more than half a 200 gram glass);
• egg - 1 piece;
• butter – 15-20 grams (1 tablespoon);
• salt – 5 grams (half a teaspoon);
• sugar – 50 grams (2 tablespoons);
• vanillin – 1 sachet;
• vegetable oil for frying.

for jelly:

• water – 1 liter;
• starch – 20-30 grams (2-3 heaped tablespoons);
• sugar – 75 grams (2.5-3 tablespoons);
• plums

First, we need to cook semolina porridge. To do this, put the pan with milk on medium heat, add salt,

add granulated sugar and butter.

When the milk boils, reduce the heat and add semolina in a thin stream, while stirring slowly. Cook, stirring so as not to burn, for about 10 minutes. The porridge should be very thick. Then set aside to cool.

Now let's get to the jelly. Separate the plums from the pits and add water to completely cover the fruit. Place on medium heat and cook until the plums soften.

We rub the hot mass through a strainer,

add water until you get one liter of plum liquid and put it on medium heat.

Since plums are sour, add 3 tablespoons of sugar and bring to a boil.

While the liquid is boiling, dilute the starch in a small amount of cold water. After boiling, slowly add the diluted starch in a thin stream and stir. Reduce heat and let the jelly simmer for 3-4 minutes.

Plum jelly is ready.

Beat the egg with vanilla and add to the cooled semolina porridge, stir well. If the porridge turns out with lumps, then the mass can be whipped using a blender.

Using wet hands, form small cakes from the prepared mixture and roll them in flour, you can sprinkle a little sesame seeds. The resulting dough makes 10-11 medium balls.

Fry the semolina balls on both sides until golden brown in a frying pan over medium heat with heated vegetable oil.

Recipe 9: semolina balls with cherries in the oven

Semolina balls in the oven - a simple and tasty recipe for preparing a light and delicate dessert dish based on semolina. These meatballs are incredibly easy and quick to prepare, and they turn out light, fluffy and not at all greasy, unlike those fried in oil. Try cooking semolina balls in the oven and you will be pleasantly surprised by the result. Serve semolina balls as a dessert at your holiday table and your guests will be delighted!

• semolina - 6 tbsp. spoons full
• milk - 600 ml
• sugar - 60 g
• egg - 1 pc.
• salt - a pinch
• vanilla sugar - to taste
• dried cherries (raisins, etc.) - 2 tbsp. spoons
• vegetable oil - for lubrication
• coconut shavings - for breading

Pour sugar and semolina into the milk, add a pinch of salt, put on fire and cook thick semolina porridge, stirring constantly.

Add the egg.

Mix thoroughly, add cherries, vanilla sugar, mix again.

Form neat round balls with wet hands and roll in coconut flakes.

Transfer the meatballs to a baking sheet lined with oiled paper.

Bake until golden brown at 180 degrees.

You can serve these meatballs with sour cream, honey, jam or condensed milk. I advise you to cook it - it’s very tasty! These meatballs are perfect as a dessert on a holiday table and will surprise your guests with their incomparable taste! Bon appetit!

Ingredients:

• minced pork and beef 1 kg
• squeezed soaked loaf (preferably toasted bread) up to 500 g
• breadcrumbs
• 1 onion, salt, pepper and a little water

• dilute salt for cutlets in 100 g of water
• cut off the crust from the loaf, soak the white pulp in water
• pass the loaf, onion, meat through a meat grinder (if you don’t have ready-made minced meat)
• add salted water, black pepper, knead, leave in the refrigerator for 30 minutes
• form cutlets, roll in breadcrumbs, fry in a frying pan

Meat cutlets! There isn't a person who hasn't tried them! We all cook them at home and often because they are delicious and children eat them with pleasure. Naturally, at home we put more meat in them, less additives, but sometimes there is a strange desire to remember that very taste cutlets, like in kindergarten or cutlets, like in the canteen. I also wanted to cook this option, especially since I have long noticed that this classic dish tastes better when a significant amount of some additives is added to it, at least one third of the total mass of minced meat. Today I cooked according to the recipe of the famous chef Ilya Lazerson. He hosts programs on the Eda TV channel. So let's get started!

As soon as you start frying, that same smell familiar from childhood will immediately flow through the kitchen! I hope you enjoy this recipe. Bon appetit!