Cutlets from three types of meat
30 servings
90 minutes
Meatballs made from three types of meat are a true homage to European meat dish traditions. This recipe combines beef, veal, and chicken to create a rich palette of flavors. The addition of bulgur gives the meatballs a tender texture and keeps them juicy, while cumin and garlic add a special spiciness. First, the minced meat is finely chopped and mixed thoroughly before being complemented with aromatic ingredients and resting to enhance the flavor. The final stage is frying and baking, turning the meatballs into an appetizing golden crust. This dish is perfect for both festive tables and cozy family dinners. Juicy and fragrant with a harmonious blend of spices, they pair wonderfully with fresh vegetables or a light sauce.
1
Clean the beef shoulder, veal, remove the bone from the chicken thigh, chop everything finely or pass it through a medium-grate meat grinder. Pass 400 grams of onions together with beef fat through a fine-grate meat grinder. Then mix everything, add salt, pepper, and pass it again through the medium-grate meat grinder.
- Beef shoulder: 1 kg
- Leg of veal: 300 g
- Chicken thighs: 800 g
- Onion: 700 g
- Beef fat: 500 g
- Salt: to taste
- Ground black pepper: to taste
2
Rinse and slightly dry the bulgur, then fry it in a saucepan for 5 minutes in vegetable oil. Add 200 ml of water for every 100 grams of bulgur and cover with a lid. Cook the bulgur on very low heat for 15 minutes, stirring especially towards the end of cooking. Let it sit covered for another 10 minutes. Add boiled bulgur and finely chopped onion that has been well-fried in vegetable oil to the minced meat, mixing everything well until homogeneous. Place in the refrigerator for 30 minutes. Remove the mixture, mix again, and shape into flat oval patties about 1 cm thick. Place the patties in the freezer until fully frozen.
- Bulgur: 100 g
- Vegetable oil: to taste
- Onion: 700 g
- Vegetable oil: to taste
3
Mix the egg, salt, cumin, and chopped garlic until smooth. Take the prepared patties out of the freezer, coat them in flour, dip them in the prepared egg mixture, and fry in a pan on both sides in vegetable oil. Then bake in the oven for 12-15 minutes.
- Chicken egg: 3 pieces
- Salt: to taste
- Ground cumin (zira): to taste
- Garlic: to taste
- Wheat flour: to taste
- Vegetable oil: to taste