Meatballs with trepang
2 servings
45 minutes
Meatballs with trepang are a refined dish of Russian cuisine that combines the tenderness of beef mince with the exotic sea flavor of trepang. Historically, trepangs were used in Eastern gastronomy but became a sophisticated addition to meat dishes in Russian cooking, imparting an unusual aroma and rich taste. Meatballs made from this recipe turn out juicy and appetizing, while sautéed onions add a sweet note and light caramel crunch. This dish is perfect for a cozy family dinner or a festive table, surprising guests with its originality. Serve meatballs with trepang alongside mashed potatoes or fresh vegetables, complemented by your favorite sauces to reveal the full depth of flavor.
1
Chop boiled sea cucumbers in a meat grinder and mix with ground beef.
- Sea cucumber (trepang): 100 g
- Ground meat: 200 g
2
Chop the onion and fry.
- Onion: 50 g
3
Add sautéed onion, spices, and salt to the minced meat, and form meatballs.
- Onion: 50 g
- Spices: to taste
- Salt: to taste
4
Fry in oil.
- Vegetable oil: 100 ml