Mistakes in the preparation of meatballs

Cooking meatballs requires careful adherence to the recipe, temperature and quality ingredients. Otherwise, you run the risk of getting ugly, fallen something, and not presentable and appetizing product. Taste is, of course, good, but the visual component must match.

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Probably, every hostess knows some of her own little secret about making perfect meat balls. Today we want to share with you some useful techniques for cooking meatballs and, in fact, tell you an interesting recipe for meatballs with buckwheat and tomato sauce.



Read carefully, it will be informative and tasty, we guarantee!

So that the meatballs do not fall apart, you can resort to such strategic decisions:

1. Add to them onions, semi-cooked rice, some water and cook in sauce. Rice will take extra moisture and will not allow the mince to fall apart, and the cooled sauce will strengthen the result.
   
   
   
2. Eggs laid in minced meat, also great glue meat fibers, forcing meatballs to keep in shape.
3. If you refuse to add bread or potatoes (as in cutlets), they, among other things, will have a rich meat taste.
   
   
   
4. Mix the minced meat well before cooking. This is necessary so that protein is released from the meat fibers, which will glue the meatballs together. In addition, you can 10-15 times beat the meat mass on the surface of the table. All to ensure that the meat does not fall apart.
5. Instead of bread, add oatmeal. The result: airy but strong balls.
   
   
   
6. The best meat for meatballs is beef or beef/pork in a 50/50 ratio.

Using these life hacks in the kitchen will help you find a way to cook meatballs with perfect consistency and taste. Well, we move on to our recipe for meatballs with buckwheat filling.

The ingredients

• 500g mince
• egg
• salt
• pepper
• 1 tbsp sour cream
• 200g boiled buckwheat
• 250g chopped canned tomatoes
• bow
• 3 teeth. Garlic

Preparation

1. Divide the egg separately into yolk and protein. Squirrel in the foam.
   
   
   
2. In a deep bowl load the mince, add the yolk, salt, pepper, protein and sour cream. Stir everything carefully with your hands.
3. Form meat balls, but before that, put a spoonful of boiled buckwheat in each. Put the raw meatballs in the pan.
   
   
   
4. Make the sauce: grind the onions and garlic. Mix with tomatoes. Add the salt, the pepper, and mix it up.
5. Warm up the oven. Add the sauce to the meatballs and bake them first under several layers of foil, and then without it at all. Let me cool. Now the meatballs will easily keep in shape and will not fall apart, even if you pass them to guests on the far edge of the table.
   
   
   

By the same principle, you can make mince with various fillers, for example, potatoes. It's important that the mashed potatoes are not too much, otherwise you risk ruining the whole dish. On the side of them, a salad of boiled beets, corn and pickled cucumber will suit perfectly. A few vegetables will give the meat a taste balance.



Well, one last tip: tomato paste sauce with flour perfectly thickens any mince. Even if you overdo it with minced bread and mix it poorly, such gravy will rescue you from the current unpleasant situation.