Meatballs schetbular
5 servings
40 minutes
Meatballs are a juicy and aromatic dish of European cuisine that embodies the best traditions of home cooking. Their history dates back centuries when meatballs became popular among the peoples of Europe due to their simplicity and rich flavor. The tender minced meat soaked in milk and breadcrumbs becomes especially airy, while the golden-fried onions give the meatballs a sweet, caramelized note. The secret to their special taste lies in the cooking method: gradual frying in fat reveals a rich meaty aroma, creating an appetizing crust. They are best served hot, complemented by fresh vegetables or a potato side dish, making them an ideal choice for cozy home dinners.
1
Soak the breadcrumbs in milk.
- Milk: 1 glass
- Breadcrumbs: 0.5 glass
2
Finely chop the onion and fry until golden. Let it cool.
- Onion: 1 head
3
Chop the egg finely.
- Chicken egg: 1 piece
4
Mix the minced meat, egg, breadcrumbs, and onion. Stir well.
- Mince: 600 g
- Chicken egg: 1 piece
- Breadcrumbs: 0.5 glass
- Onion: 1 head
5
Shape balls the size of a walnut with wet hands. Arrange them in a single row on an oiled plate.
- Vegetable oil: to taste
6
Melt a third of the fat in a pan, add the meatballs, and fry while shaking the pan occasionally until the meatballs are browned on all sides.
- Salo (cured pork fat): 50 g
7
Drain the fat, melt another third of the lard, and fry the next batch of meatballs. Then repeat the operation once more.
- Salo (cured pork fat): 50 g
8
To serve.
- Salt: to taste
- Ground black pepper: to taste
