Norbayazet veal balls
4 servings
30 minutes
Norbayazet meatballs are a refined dish of Armenian cuisine that combines the tenderness of veal, the aroma of onions, and the richness of spices. The recipe's origins trace back to ancient Caucasian traditions where meat dishes were not just food but symbols of hospitality. These meatballs undergo boiling and frying stages to achieve a crispy crust while remaining soft and juicy inside. The addition of boiled rice adds tenderness, and butter completes the composition with a velvety flavor. They are served hot alongside pickled vegetables that highlight their rich taste. This dish is perfect for festive gatherings or cozy family dinners, filling the atmosphere with warmth and Armenian culinary tradition.
1
Cut the veal into pieces and pass it through a meat grinder twice with the onion.
- Veal: 400 g
- Onion: 70 g
2
Add sautéed finely chopped onion, boiled rice, salt, and pepper to the minced meat, mix, and form into small balls.
- Onion: 70 g
- Rice: 10 g
- Sea salt: to taste
- Ground black pepper: to taste
3
Boil the prepared balls in broth, then strain them and cool.
4
Dip the boiled balls in beaten egg, coat with breadcrumbs, and fry in hot oil.
- Chicken egg: 1 piece
- Breadcrumbs: 50 g
- Clarified butter (ghee): 50 g
5
Serve the balls hot, drizzled with melted butter; serve pickled vegetables (various) separately.
- Butter: 50 g
