Recipe for Juicy Beef and Pork Cutlets

Second course recipes → Meat dishes → Beef

Second course recipes → Meat dishes → Pork

Recipes of second courses → Cutlets → Minced meatballs

Cutlets from different types of meat are very tasty. This recipe uses equal amounts of pork and beef. Cutlets to your table - rosy and lush, just a sight for sore eyes :)

This is a recipe for working housewives. We fry for dinner homemade meatballs from minced meat, ready-made.

I propose to cook homemade patties from pork and ground beef - a very tasty and satisfying dish.

Homemade meatballs are always in place and in time. And for lunch, and with your favorite side dish, homemade country meatballs - that’s it! :)

In this recipe, I will demonstrate how to cook delicious meatballs according to my grandmother's recipe. I don’t know about you, but I know these cutlets very well, because I ate them with great pleasure all my childhood! If you don’t know how to cook cutlets and are going to repeat their preparation according to this recipe, then do it exactly, and then you will definitely get very juicy and tasty cutlets!

Meat patties - it would seem that we know everything about this dish. And what could be easier to prepare. But in order to make the cutlets always tender, juicy and fragrant, we offer you a recipe in which there is no bread and eggs. You will need fresh minced meat, carrots, onions, garlic, a little semolina and milk. And as a result, you will get real, very tasty meatballs.

According to this recipe, meatballs are first fried in a pan and then baked in the oven, so they have a delicious golden crust, and inside they are very juicy. In addition, due to the presence of smoked bacon in the mincemeat, cutlets have an interesting “highlight” - a light aroma of smoke.

The chop of minced meat, of course, cannot be absolutely called a chop. But in order to cook these delicious meat patties, the mince must be beaten off properly. The flat, round cutlet-burgers, fried in triple breading, are juicy inside and with a golden crisp on the outside.

Hash browns differ from cutlets in that no matter what meat they are made from, it’s enough to fry them, and you can immediately serve them, you don’t need to stew the fritters! If there is ready-made stuffing, then you can cook pancakes in a minimum time.

Have you tried zrazy? And I tried to cook zrazy the other way around. That is, meat patties stuffed with potatoes, onions and mushrooms.

I think you will like these juicy cutlets in a waffle "coat." I advise you to cook.

Minced meat cutlets with beets and potatoes are tasty, healthy, satisfying and economical. They also have an unusual color due to grated beets in minced meat. Served meat cutlets with fried onions and pickles.

Greek, or rather Cypriot meatballs, differ from ordinary meatballs in that vegetables are added to the minced meat - potatoes or zucchini, or an apple, as well as aromatic greens. Keftedes are made in small size, deep-fried, you can bake fried cutlets in the oven.

Meat zrazy with mushrooms, onions and eggs - an incredibly tasty dish. Such cutlets with filling are not prepared very quickly, but you can freeze them at a certain stage of preparation, so that you always have on hand a cooked product that is fried and stewed for about 15 minutes.

Meat patties in batter is an original and delicious dish.

Minced meat patties served with buckwheat.

Another recipe for cutlets in the oven. I love homemade meatballs in breadcrumbs.

Forcemeat cutlets in a slow cooker are cooked very quickly. This meat dish is very well suited for lunch in the country, not without reason the recipe is called "Village cutlets."



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Recipe for Juicy Beef and Pork Cutlets

Juicy cutlets are obtained from mixed minced meat. The more pork in the composition, the fatter and juicier the finished dish turns out. Stuffing is better to cook yourself. So you can be confident not only in its composition, but also in quality.

After kneading, the mince should be kept a little. As a rule, he needs to lie down for 15-20 minutes at room temperature. Molding cutlets is better with wet hands. In this case, the stuffing will not stick to your hands.

Recipes for delicious beef and pork cutlets: basic cooking secrets

If you want a dish to please you with its taste characteristics, mincemeat should be prepared independently from fresh or chilled meat. You can twist the meat in an electric meat grinder or in a special grinder. Therefore, with the preparation of the basis for cutlets there will be no problems!

When choosing meat, you should rely on the following rule: fatty pork and lean beef. Stuffing is better to twist immediately before cooking cutlets.

Ingredients:

  • Minced pork / beef (50/50) - 800 grams,
  • Onions - 1 large head,
  • Garlic - 3 cloves,
  • Chicken egg - 1 piece,
  • Breadcrumbs - 3 tablespoons,
  • Sour cream - 2 tablespoons,
  • Salt and pepper to taste,
  • Fresh greens - optionally 1 bunch,
  • Vegetable oil for frying.

How to cook delicious pork and beef minced meatballs

First of all, the taste of homemade meatballs depends on meat. If you scroll the stuffing yourself, it is preferable to take a tenderloin with a small supply of fat, then the meatballs will be juicier. The meat will go from the neck, shoulder blade, back.

  • Make a fine or coarse grinding, many people like chopped meatballs when the meat is cut into small, small pieces. Here is only your choice.
  • Do not skimp on onions, put a lot, the vegetable gives juiciness to meat. If desired, it can be scrolled immediately with meat, crumble and add to the minced meat separately. For taste, many pre-fry onions.
  • White bread, rolls, long loaf should be callous, at least yesterday. To remove the crust or not, decide for yourself. But it is perfectly soaked in water or milk, and does not affect the taste in any way. Without bread, which holds part of the meat juice, the patties are rather dry.
  • In addition to these products, for taste and good bonding of minced meat, lay eggs, potatoes, garlic.

The following tips will help you prepare tender and juicy cutlets:

  1. Add the crumb to the forcemeat. It is thanks to him that cutlets retain juiciness. The bread crumb absorbs meat juice, which does not flow out during the frying process. Bread can be used any, but preferably stale. Bread crusts should be cut. Otherwise, they will add bitterness to the minced meat,
  2. Onion must be added necessarily. It can be cut into small cubes. But it’s better to twist the onions with the meat. Garlic can also be added to the stuffing. 2-3 cloves per pound of meat is enough,
  3. As for eggs, they make minced meat dense. But it is precisely the eggs that do not allow the forcemeat to spread during frying. Instead of a whole egg, you can take only the yolk. The component should be added to those who make cutlets for the first time or do not have sufficient experience in their preparation!
  4. Spices and fresh herbs. Spices can be used as you wish. As for the greens, then it certainly does not hurt the patties. To add it to the stuffing is up to everyone. But for serving finely chopped fresh herbs must come in handy. Greens can also be added to the sauce, which will be served with cutlets,
  5. Stuffing will be much more magnificent if you add chopped white or cauliflower to it. Beat vegetables with an egg, only then enter into the stuffing.

Stuffing should be well kneaded before use. It is better that he stood in the refrigerator for about 30-60 minutes. This is necessary for a bunch of components, especially if you are not using an egg. If there is no time to cool the stuffing, then it is quite possible to beat it off. To do this, forcemeat is thrown on the table about 20 times. Manipulation is completely optional. But there are lovers to beat the stuffing!

Cooking method:

  • In a large container, rub the onions on a fine grater, add the garlic, passed through the press, minced meat, egg, crackers, sour cream, salt and pepper. Stuffing the minced meat thoroughly. If you plan to add greens, then it should be washed and chopped,
  • Stuffing should stand for about 15 minutes, it is necessary for the crackers to soften and the stuffing to become airy,
  • We cut the patties with wet hands and put them on a hot frying pan in vegetable oil. Fry the patties on both sides until golden brown,
  • We bring the patties to readiness in a preheated oven or under a closed frying pan lid,
  • Serve the cutlets hot.

The recipe for pork and beef cutlets is quite high-calorie. Therefore, the dish is best supplemented with fresh herbs, vegetables or cereal side dishes. To make the everyday recipe more original, prepare a delicious berry-based sauce.

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Cooking:

Pour the seasonings, pepper, salt and semolina into the ground meat first. Grind onion until pulp, also add to the meat mass. Beat the egg. Grate the garlic with a fine grater and combine with minced meat.

Soak slices of loaf in milk, you can use stale bread. Squeeze out the excess milk and add to the pork-beef mixture. Knead the minced meat well and send to the cold for half an hour. Semka during this time will swell, and all the components of future cutlets will be saturated with the aroma of onions, garlic and spices.

Next, we form round cutlets, fry them in a very hot pan with sunflower oil. Do not cover the pan with a lid. Minced meat cutlets, which have beef, must be turned once so that the fried crust does not release juice from the dish.

Tip: to get juicy and tasty meatballs, minced meat should be as uniform as possible. Therefore, it is worth kneading for 10-15 minutes. It is also recommended that the forcemeat be thrown several times so that it hits the bottom of the kneading pan.

General principles for the preparation of beef and pork cutlets

The taste of homemade patties, first of all, depends on the meat from which the minced meat is prepared. It should be fresh. Some prefer the shoulder blade or the back, while others prefer the pork neck and beef tenderloin. It all depends on whether you like lean or fatty meat. For cutlets, it is still preferable to buy meat with a small amount of fat, so that they turn out juicy. Pork and beef mincemeat is considered universal for cutlets, where pork, lighter fat is added to fatty beef.

Forcemeat can be prepared by yourself, having twisted the purchased pieces of meat in a meat grinder or blender for this. But you can immediately get ready stuffing. In this case, you will not know what you put in it, but you can very quickly, without much effort, prepare the conceived dish.

At the discretion of the hostess, add the minced meat:

• onion. It can be added raw or fried until golden brown. And some prefer to use both of these types in cooking. Onions add juiciness to our patties and improve their palatability. However, if your household is an ardent opponent of this vegetable, then the cutlets will be obtained without it,

• bread. Basically, they take white bread or a loaf and soak in water or milk. It is believed that you need to take the pulp of bread. However, as practice shows, the presence of a crust does not impair their taste, and is not even felt softened. Proportionally recommend putting 1/5 of the bread to the whole stuffing. Bread is needed in order to absorb and keep juice in cutlets. From this, juice does not leak when frying, and cutlets will not turn out hard and dry,

• lovers of cooking cutlets are also divided into supporters of adding eggs to minced meat and their opponents. Both those and others have their own arguments. The former believe that when using eggs, cutlets will not break up, and the latter are sure that the protein will curl when frying, and not only will not blind the forcemeat, but also to separate it,

• A frequent guest in this recipe is raw potatoes grated. Using it together with bread or instead of it will also add juiciness to your dish,

• There are lovers of adding garlic to such patties. However, they must be consumed immediately hot, otherwise they will have a not too pleasant aroma when cooled,

• salt and pepper are added to taste and it depends only on you which cutlets you want,

• you can also add some water to the minced meat, this will make them softer. The main thing is not to overdo it,

• some housewives add semolina to cutlets for gluing minced meat, but in most cases this is an extra addition,

• You can use flour or breadcrumbs for breading.

Pork and beef cutlets in a pan - a classic recipe

It has long been concluded that the simpler the recipe, the tastier the cutlets. It seems to me that this recipe has a long history, has been betrayed from mother to daughter for many years. Here, one of the important rules that make meatballs juicy is observed - a lot of onions.

  • Stuffing - 1 kg. (0.5 kg. each type of meat).
  • Onion - 3 heads.
  • Bread (loaf) - 200 gr.
  • Egg.
  • Milk - a little, to soak the rolls.
  • Pepper, salt, frying oil.

Slices long loaf or white bread with milk for 10-15 minutes. After the set time, drain the excess milk, crumble the crumb. I do not advise taking fresh bread, let it be yesterday, a little dry, otherwise unnecessary sourness may appear.

If you take a piece of meat, then turn it in a meat grinder, along with onions. Add soaked bread. You can not scroll the onion, but cut it into a very small cube.

Add the egg, salt, and pepper. Experienced housewives always add a couple of tablespoons of ice water to the minced meat. See if your minced meat is dry, I recommend following their advice.

Knead the minced meat with your hands, sparing no time. Several times, take the minced lump in your palms and forcefully throw it back into the bowl. This simple manipulation will give the beaters a special splendor.

Blind the cutlets. If the mince sticks to your fingers, moisten your palms with water.

Pour oil into a skillet, heat it well. Lay out the blanks. Make the fire moderate. Fry until the bottom of the patties is lightly browned.

Turn over, reduce the heat to minimum, and finish cooking. It is not necessary to cover with a lid. But I cover for 5-10 minutes, then remove the lid. The meatballs are considered ready if, when they are pierced with a knife, pink juice ceases to stand out.

Step cooking

  1. Before you cook homemade meatballs from minced meat “pork-beef”, pour slices of white bread or loaf for 10 minutes with milk.
  2. Chop the onion finely.
  3. Rinse and dry the meat with a paper towel. Check for transparencies. If any, delete them. Cut into small slices and twist in a meat grinder. You can use a blender.
  4. Put the minced meat in a deep bowl. Add chopped onions and soaked bread to the mass. Insert egg yolks and garlic squeezed through a press. Salt and pepper the cutlet cake mix.
  5. Stir thoroughly and beat the mixture for several minutes. Leave the prepared mass for 10 minutes. for better product interaction.
  6. With wet hands, make cutlets and roll them in breadcrumbs. Put a frying pan with a little vegetable oil to heat up. Turn on the oven 180 ° C in parallel.
  7. Put in a hot frying pan and fry for 3-4 minutes on each side until a golden brown crust appears.
  8. Send the patties to a baking tray, oiled, and place in the oven. Cooking time - 20 minutes.

Tip: if there are a lot of formed cutlets, they can be frozen and cooked as needed. This will not change the texture and does not spoil the quality of the dish.

Making delicious pork and beef cutlets at home is very simple and easy. Pamper your loved ones and show imagination when serving dishes.The classic version is with mashed potatoes. But this is not the only side dish that goes well with such cutlets. Perfect cereals, pasta, salads. A great addition to the dish is fresh vegetables and herbs: parsley, dill, cilantro, basil.

Recipe 1. Classic minced pork and beef cutlets

This is a traditional recipe that every housewife seeks to diversify with additional components in her own way.

Ingredients:

• minced pork and beef - 1 kg,

• loaf or bread (preferably white and slightly dry, as fresh bread can cause sourness) - 1/3 part or 200 grams,

• raw egg - 1 pc.,

• onions - 3 heads,

• distilled water at room temperature - 1.5 cups,

• salt, pepper - at your discretion,

Cooking method:

1. Cut the loaf or bread into pieces and fill it with water or milk. The liquid should be at room temperature.

2. Cut raw onion into small pieces or mince it. If desired, onions can be sautéed in butter.

3. Add the minced bread from which the glass of water, onions and beat the egg.

4. Salt and pepper to taste and mix well.

5. Put a frying pan on the fire and add vegetable oil.

6. Form cutlets, put them on a preheated pan and fry until golden brown.

7. At the end of cooking, add a little water to the pan and steam the meatballs for 10 minutes.

Pork and beef cutlets with gravy - home-made oven recipe

Oven-baked beetroot will appeal to those who fight for a thin waist, since avoiding frying, they are endowed with fewer calories. Delicate and juicy, with delicious gravy of sour cream and garlic, the dish is a great option for a family dinner and lunch feast.

  • Stuffing (mix 1: 1) - 700 gr.
  • Slices of white bread - 3 pcs.
  • Egg.
  • Milk - ½ cup.
  • Sour cream - 200 ml.
  • Bulb.
  • Garlic - 3 cloves.
  • Pepper, salt.

  1. Grind the meat into minced meat, immediately adding the onion.
  2. Soak bread in milk for a quarter of an hour, crumble it.
  3. Send the bread to the meat, beat the egg, add spices. Thoroughly knead the minced meat, blind the cutlets.
  4. Place the blanks on a baking sheet. Pour a little water, slightly closing the bottom.
  5. Place in the oven to a medium level. The temperature in the oven is 200 o C.
  6. After 30 minutes, remove the pan, pour the gravy. To prepare it, mix sour cream with garlic crushed by a press, pour a little water, stir.
  7. Return the pan to the oven, cook another 5-10 minutes. when the sauce evaporates a little and begins to thicken, turn off the oven. Do not get the dish right away, let it stand for an additional 10 minutes.

Recipe 2 Minced meat pork and beef cutlets with herbs

Using greens gives this dish an appetizing look and aroma.

Ingredients:

• minced meat (perfect combination: pork + beef) - 600 grams,

• one onion,

• white bread - 3 slices,

• fresh milk - 0.5 tbsp.,

• medium-sized chicken egg - 1 pc.,

• dill, parsley - one bunch each,

• garlic (at your discretion) - 1-2 cloves,

• salt, ground black pepper,

• flour for breading.

Cooking method:

1. Take the minced meat or twist the pork and beef in a meat grinder.

2. Heat a little milk and pour in the flesh of white bread or loaf.

3. Finely chop the onions and herbs.

4. Combine the minced meat, bread, from which to drain the milk, onions and herbs.

5. Add the egg, salt and pepper.

6. The softness and juiciness of cutlets gives a thorough kneading with hands. It will also help if you beat the minced meat in a bowl.

7. From the resulting mixture we form cutlets according to your desire. These look very beautiful in oval shape. Roll them in flour.

8. Fry the meatballs on moderate heat so that they are fried from the inside. Cooking time is 20 minutes.

Tasty French patties in the oven

In the oven you can make a truly festive dish that is not ashamed to offer guests. But for this period you will have to forget about the calorie content of the dish. And she is rather big - per 100 grams. 350 kcal. In our family, the dish is called French patties. Some more recipes french cutlets chicken meat can be found on another page of my site.

  • Mixed minced meat - 700 gr.
  • Eggs are a couple.
  • Bulb.
  • Cheese - 100 gr.
  • Garlic cloves - 3 pcs.
  • Big tomato.
  • White bread - 3 slices.
  • Milk - 0.5 cups.
  • Mayonnaise - 2 large spoons.
  • Pepper, salt.

If desired, ketchup may be added to the recipe.

  1. Pour the slices of bread with milk, hold until they are soaked, wring out, crumble.
  2. Combine minced pork with beef, add chopped garlic, diced onion. Beat eggs, sprinkle spices. Knead the mass to the conscience, do not forget to recapture, taking it several times in your hands and plopping back into a bowl.
  3. Cover the baking sheet with foil, sprinkle it with oil. Form round cutlets, arrange them in a row on a baking sheet.
  4. Brush the top with mayonnaise, this will preserve the juiciness of the patties.
  5. Divide the tomatoes in circles, distribute on top of the blanks so that each gets a round piece.
  6. Set to bake at 200 ° C, setting the timer for 20 minutes.
  7. When the beep sounds, remove the dish. Rub the cheese, sprinkle a little on each cutlet. Return to bake for 5-7 minutes. As soon as the cheese has melted, get a treat and call at the table. It is so tasty that until the cutlets are over, it is impossible to stop.

Recipe 3. Beef and pork cutlets in the form of hedgehogs

This recipe is suitable for little gourmets and will delight kids, for example, at a children's holiday.

Ingredients:

• beef - 250 grams,

• pork - 250 grams,

• bread - 4 slices or 3 parts of minced meat,

• semolina - 2 tablespoons,

• roasted peanuts - 2 tbsp.,

• sour cream or yogurt (with a high percentage of fat content, and use yogurt without fruit additives) - 1 tbsp.,

• whole milk - 1 tbsp.,

• hard boiled eggs - 3 pcs.,

• raw chicken egg - 1 pc.,

• breadcrumbs (can be yellow) - 4 tablespoons,

• black pepper peas - for decorating hedgehogs,

• green onions - 1 bunch,

From the specified amount, on average, 6 large cutlets should be obtained.

Cooking method:

1. Scroll the meat on a blender or meat grinder and mix the components with each other.

3. Hard boiled 3 eggs for about 7-8 minutes.

4. Cut the cooked eggs in half. Knead or three on a fine grater yolks, add chopped green onions to them, salt and fill with the egg white mixture obtained.

5. Add the pulp of bread, egg, salt, semolina to the twisted minced meat. Discard and mix thoroughly.

6. Wrap stuffed eggs in minced meat and give it the shape of a hedgehog.

7. Decorate cutlets with peanuts instead of needles, peas of black pepper instead of eyes and nose, sprinkle breadcrumbs on top for beauty.

8. These cutlets are recommended to be baked in the oven at a temperature of 180 degrees for 30 to 40 minutes.

How to choose the right ingredients

It is important to know that any meat is suitable for cutlets, but you should not take a tenderloin or delicatessen carcasses - why spend more if you can take pieces easier? For example, if you want more cutlets, feel free to take pork with fat. If, on the contrary, you want more fresh, then take pork with beef in a proportion of one to two.

Juicy beef and pork cutlets: a recipe from the chef

Cutlets are an ideal dish for a family lunch or dinner. They are served with mashed potatoes, pasta, stewed cabbage. No less popular are side dishes of white rice, buckwheat, peas.

The restaurants of the world over the world often serve mixed minced meatballs. Each chef uses his cooking secrets.

Homemade cutlets of pork and ground beef in a slow cooker

Using a modern gadget, cutlets are steamed. Obtained guaranteed juicy, tender. Pleases calorie dishes, only 225 kcal. on 100 gr. tasty dish, which is important when following a diet. Serve them with any side dish and gravy.

If you have a regular steaming insert for a pan, use the recipe, just change the cooking technology.

  • Pulp of beef and pork - 500 gr.
  • Onion.
  • Egg.
  • Long loaf - 2-3 pieces.
  • Butter - 50 gr.
  • Garlic - 2 cloves.
  • Parsley, salt, any seasoning for meat, milk for soaking rolls.
  • Bell pepper - optional.

  1. Twist the meat along with garlic cloves and onions.
  2. If you decide to add sweet pepper, crumble it with a small cube, send it to the minced meat. Add the egg, spices, salt, chopped parsley, soaked and crumbled loaf.
  3. Knead the minced meat, mold the patties stuffed with butter. To do this, make a meat cake, lay it on your palm. Put a piece of butter in the center and form a patty.
  4. Pour water into the bowl of the multicooker, filling it with a third. Put the workpieces in the steamer. Set to “Steam” mode by setting the timer for 35 minutes.

Recipe for pork and beef cutlets with potatoes (without bread)

The option is valuable due to the lack of bread in the composition of the dish, which reduces its calorie content. Such a change affects the taste and tenderness of cutlets only in a positive way.

  • Stuffing - 1 kg. (friendship of beef and pork in equal proportions).
  • Potato - 2 large tubers.
  • Bulb.
  • Egg.
  • Kefir - 100 ml.
  • Pepper, salt, sunflower oil.

  1. Make minced meat products.
  2. Peel the potato tubers, grate with small cells in mashed potatoes.
  3. Chop the onion in small cubes or grate finely.
  4. Attach to the meat, beat the egg, salt, season with pepper, pour kefir. Mix the mass well, beat off. Splash some ice water, making the mass thinner.
  5. Moisten your palms, mold the blanks of the meatballs. If you like breading, then roll with flour or breadcrumbs.
  6. Fry the billet in preheated oil in a pan on both sides. If desired, ready-made cutlets can be folded into a pan and sweat for 5-10 minutes in the oven.

Recipe 4 "Holiday" beef and pork cutlets

The technology of such cutlets resembles the preparation of chicken in Kiev. However, here we will not use chicken fillet, but will cook everything from minced meat.

Ingredients:

• pork and beef in equal amounts - this recipe is 1 kg,

• hard cheese - 100 grams,

• onions - 2 heads,

• raw egg - 2 pcs.,

• crackers from 4 slices of white bread,

• salt, pepper to taste,

• butter - 100 grams,

• breadcrumbs - 1 pack,

• breading flour,

The composition of the preparation:

1. Prepare the filling: grate the cheese on a fine grater, crush the softened butter with a fork and mix it with finely chopped dill.

2. From the resulting composition, we roll oval balls of small size. We set them to cool to the necessary moment.

3. Fill bread crumbs cut into small squares with cold water until they become soft. Then drain the remaining water.

4. Onion rubbed on a coarse grater or cut into small pieces.

5. Cooking minced meat: grind pork and beef in a meat grinder. We connect meat, crackers, 1 egg and spices with each other.

6. The resulting minced meat is divided into portioned pieces, in each of which we wrap a piece of prepared butter with cheese and herbs.

7. We chop festive cutlets in several stages: in flour, beaten egg, breadcrumbs.

8. Fry the patties until golden brown over moderate heat.

Tender cutlets: pork, beef, chicken - the best recipe

Chicken meat from three types of meat will appeal even to “whims”. Do not believe? I suggest trying to treat household members and look at their reaction.

  • Pork, chicken - 300 g each.
  • Beef - 400 gr.
  • Eggs - 2 pcs.
  • A loaf is a pair of slices.
  • Milk - 0.5 cups.
  • Onion - head.
  • Garlic - a pair of cloves.
  • Mayonnaise - 70 gr.
  • Starch - 2 large spoons.
  • Pepper, salt, oil.

  1. All types of meat can be scrolled simultaneously. If you do not like to notice onions in cutlets, add it to chopped meat.
  2. Soak the bun, crumble. Move to minced meat.
  3. Add mayonnaise with starch, crushed garlic cloves. Stir the mass.
  4. Separate the yolks from the eggs. Put them in the stuffing. Beat whites with a pinch of salt. Enter into mass. Pepper the minced meat. Knead the mass on conscience, without rushing. Be sure to beat it off - this will add splendor to the dish.
  5. Form oval blanks, breaded. Fry on both sides in a pan until cooked.

Recipe 5 Cutlets of minced pork and beef "Hercules"

Their feature is to add oatmeal instead of an egg.

Ingredients:

• minced meat - 1 kg,

• onions - 2 pcs.,

• salt, pepper - to taste,

• breadcrumbs or flour - 100 grams,

Cooking method:

1. Pour milk at room temperature into the prepared minced meat.

2. Add peeled and grated onions.

3. Pour oatmeal, salt, pepper and herbs. Oatmeal can be ground in a coffee grinder to a state of flour.

4. All mix well, cover with cling film and send to the refrigerator for 1 hour.

5. Form small cutlets from minced meat, roll them in breadcrumbs and fry them in a hot frying pan in vegetable oil until tender.

6. After the crust appeared on the patties, add 100 ml of water to the pan and simmer until the liquid evaporates.

Recipe 6 Cutlets of minced pork and beef with rice

These cutlets are very nutritious.

Ingredients:

• minced meat - 1 kg,

• round rice - 200 grams,

• onions - 2 heads,

• garlic - 1-2 cloves (optional),

• salt, pepper - to taste,

Cooking method:

1. Rinse the rice under running cold water. Mark it in a pan and pour boiling water in an amount of 1 cup of rice into 2 cups of water.

2. In the minced meat, add onions and garlic scrolled in a meat grinder.

3. Also add cooked rice, salt and pepper to the minced meat. We mix everything thoroughly and form cutlets.

4. Heat the pan to a hot state. Pour vegetable oil.

5. Put the patties and fry them on low heat for 7-10 minutes. Then we turn the patties on the other side, cover the pan with a lid and fry for another 5 minutes.

Recipe 7 Fast pork and beef minced meat patties

These cutlets will help out when you need to cook a quick dinner.

Ingredients:

• minced pork and beef in equal percentage - 600 grams,

• raw eggs - 4 pcs., But you can take less,

• raw potatoes (recommended for juiciness) - 2 medium pieces,

• green onion - 1 bunch,

• mayonnaise (will add taste and juiciness to the product) - 50 grams,

• spices to taste,

Cooking method:

1. Chop finely green onions.

2. Peel and grate raw potatoes.

3. In the prepared meat, add: onion, potatoes, egg, salt and pepper.

4. The specified components are mixed.

5. Add mayonnaise and flour and mix again.

6. Fry in vegetable oil for 4-5 minutes from two sides until cooked.

Tricks and tips for cooking minced pork and beef cutlets

1. To prevent the meat from falling apart during frying, mix it well and leave it in the refrigerator for half an hour.

2. Stuff the minced meat better with your hands, so you will feel its consistency and the absence of lumps.

3. To prevent forcemeat from sticking to your hands, moisten your hands with water when forming cutlets.

4. Before frying, the pan should be well heated. Do not overdo it with oil. It should be exactly as much as necessary in order to cover the pan. Fry them for 2-3 minutes over high heat, and then, closing the lid, bring to readiness.

Learn to feel the food and the cooking process itself. You will get a taste and you will succeed!

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700 g Minced meat beef and pork 1 pc Onion 2 cloves Garlic 1 pc Chicken Egg slice bread soaked in milk or water small amount of flour wheat or rye to taste salt to taste Spices

Beef and pork

It is best to buy good meat and roll it at home in a meat grinder - so you will be sure of the quality of the product. The taste of cutlets always richer if you use meat of different varieties: beef, pork, turkey, lamb, chicken. Today we will not chase exotic take regular ground beef, but feel free to experiment in the future; it’s difficult to spoil such a dish with meat. If you decide to buy minced meat in the store, consider a few simple nuances:

  • Make a purchase at a specialized outlet, from a reliable supplier.
  • Presence on the chilled-label tray indicating expiration dates, certainly.
  • Minced meat consistency from beef and pork homogeneous, without veins and cartilage.
  • Look at the juice flowing from the meat: if it is dark and thick, go to another store. Fresh product juice bright, transparent. And of course, no one has canceled the proven grandfather's method of determining freshness - just smell the offered products and everything will become clear.

Be sure to add onions to the minced meat. But no need to tightly stuff the patties with onions, they will begin to crawl right in the pan. To improve the taste, one medium-sized head is finely chopped or chopped through a meat grinder. If you want to experiment, you can pre-fry the onions, and then add it to the mincemeat - new taste faces will pleasantly surprise you.

Garlic

Incompatibility Opinions onions with garlic very controversial. In any case, in beef and pork cutlets they get along well, complementing each other and spicing up the dish. Therefore, prepare 1-2 cloves of garlic for the minced meat.

Many mistresses mistakenly believe that eggs They “hold together” the liquid mincemeat, and then they are bitterly disappointed. Excess protein turn lush cutlets into flat pancakes, similar to the sole of the shoes in callousness. If you had to cook the mincemeat too watery, will be more effective to add grated potato.

Contrary to popular belief bread crusts are added to cutlets not at all out of economy. The secret is simple: the juice flowing from the meat during frying is absorbed into the bread without going outside - the cutlet is fried with a crust, preserving the internal juiciness. Plus saved texture density of beef and porkvolume meat treats. An important rule is that we take dried bread, unpleasant stickiness will appear from fresh bread. Preliminary bread should be soaked in milk or water.

Wheat or rye flour required as a breading. It takes less oil than special crackers, which allows you to cook juicy cutlets of pork and beef with less calories.

Cooking:

Soak the bread in milk, give time to soak. Peel all the vegetables, pass the garlic, onions, potatoes through the meat grinder, add the loaf here, without squeezing it very much.

We introduce mustard into the mixture, salt, pepper to taste, sprinkle with seasonings of your choice. Stuffing the mince must be very careful. Then we put it in a food bag and in it we beat it on the table to get a delicate texture.

Pour breading into the dish, dip the hands in water and mold small cutlets. Breading the cake mix in breadcrumbs, fry in hot oil.

Since pork and beef are cooked longer than, for example, chicken, after frying it is necessary to move the cutlets into a pan, add a little water, slightly salt it and simmer for about 10-15 minutes after boiling.

Serve a delicious dish with vegetables and tomato sauce.

How to cook:

In the minced meat, beat 2 eggs first. Put the remaining eggs to cook.

Scroll in a meat grinder a loaf soaked previously in a small amount of water, garlic, potato tubers. Add all these ingredients to the minced meat. Add salt and pepper to taste.

For juicy cutlets, add mayonnaise. Stir very diligently.

When the eggs are cooked, cool, cut them as small as possible, add dried herbs. If you have fresh greens, then it can be finely chopped and added instead of dried. Grate the cheese and also lay it on the egg.

We proceed to the formation of cutlets. Put a little stuffing on the palm, flatten it, put the egg filling inside and blind the cutlet.

Pour oil into a pan, heat it well, fry cutlets on both sides. For more details, see the recipe with a photo Meat zrazy with an egg.

Tip: if you do not want to eat too fatty foods, then cutlets can be cooked differently. Do not pour oil into the pan, but fry a little "dry." When the patties begin to brown, add water, add salt, sprinkle with pepper and cover with a lid. Steam until tender. So, you will get cutlets similar to steamed.

You can eat cutlets with any side dish, starting from cereals, and ending with vegetables, whether raw or stewed tubers.

Components:

1 kg minced beef and pork
2 onions
1 egg
3 cloves of garlic
2 slices of loaf
100 g milk
Salt, spices
Vegetable oil

Cooking:

Pour the seasonings, pepper, salt and semolina into the ground meat first. Grind onion until pulp, also add to the meat mass. Beat the egg. Grate the garlic with a fine grater and combine with minced meat.

Soak slices of loaf in milk, you can use stale bread. Squeeze out the excess milk and add to the pork-beef mixture. Knead the minced meat well and send to the cold for half an hour. Semka during this time will swell, and all the components of future cutlets will be saturated with the aroma of onions, garlic and spices.

Next, we form round cutlets, fry them in a very hot pan with sunflower oil. Do not cover the pan with a lid. Minced meat cutlets, which have beef, must be turned once so that the fried crust does not release juice from the dish.

Tip: to get juicy and tasty meatballs, minced meat should be as uniform as possible. Therefore, it is worth kneading for 10-15 minutes. It is also recommended that the forcemeat be thrown several times so that it hits the bottom of the kneading pan.

How to cook minced meat patties with potatoes

Products:

Minced meat (pork and beef) - 500 g
Milk - 150 ml
Long loaf - 2 slices
Onion - 2 pcs.
Garlic - 2 cloves
Potato - 2 tubers
Mustard - 2 tsp.
Breadcrumbs
Spice

Cooking:

Soak the bread in milk, give time to soak. Peel all the vegetables, pass the garlic, onions, potatoes through the meat grinder, add the loaf here, without squeezing it very much.

We introduce mustard into the mixture, salt, pepper to taste, sprinkle with seasonings of your choice. Stuffing the mince must be very careful. Then we put it in a food bag and in it we beat it on the table to get a delicate texture.

Pour breading into the dish, dip the hands in water and mold small cutlets. Breading the cake mix in breadcrumbs, fry in hot oil.

Since pork and beef are cooked longer than, for example, chicken, after frying it is necessary to move the cutlets into a pan, add a little water, slightly salt it and simmer for about 10-15 minutes after boiling.

Serve a delicious dish with vegetables and tomato sauce.

The recipe for delicious meatballs of beef and pork with egg

You will need:

Minced pork and beef - 500 g
Eggs - 4 pcs.
Potato - 2 tubers
Mayonnaise - 2 tbsp. l
Wheat loaf - 2 pieces
Garlic - 2 cloves
Ground black pepper, salt to taste
Dried greens - 1 tsp.
Hard cheese - 50 g

How to cook:

In the minced meat, beat 2 eggs first. Put the remaining eggs to cook.

Scroll in a meat grinder a loaf soaked previously in a small amount of water, garlic, potato tubers. Add all these ingredients to the minced meat. Add salt and pepper to taste.

For juicy cutlets, add mayonnaise. Stir very diligently.

When the eggs are cooked, cool, cut them as small as possible, add dried herbs. If you have fresh greens, then it can be finely chopped and added instead of dried. Grate the cheese and also lay it on the egg.

We proceed to the formation of cutlets. Put a little stuffing on the palm, flatten it, put the egg filling inside and blind the cutlet.

Pour oil into a pan, heat it well, fry cutlets on both sides. For more details, see the recipe with a photo Meat zrazy with an egg.

Tip: if you do not want to eat too fatty foods, then cutlets can be cooked differently. Do not pour oil into the pan, but fry a little "dry." When the patties begin to brown, add water, add salt, sprinkle with pepper and cover with a lid. Steam until tender. So, you will get cutlets similar to steamed.

You can eat cutlets with any side dish, starting from cereals, and ending with vegetables, whether raw or stewed tubers.

Homemade meatballs in the oven with gravy

Ingredients:

Minced pork and beef - 1 kg
Onion - 3 pcs.
Eggs - 2 pcs.
Garlic - 3 cloves
Mustard - 25 g
Carrots - 3 pcs. (not large)
Fresh tomatoes - 2 pcs.
Mayonnaise - 50 g
Tomato paste - 30 g
Flour - 50 g
Spices, salt

Cooking:

Minced meat should be salt, add pepper, beat eggs and knead, gently beating, to get a homogeneous mass at the exit. Form cutlets, fry them lightly in a pan. It is not worth it to readiness to bring the dish.

To prepare delicious watering, you must mix mustard, mayonnaise, tomato paste and garlic crushed in a garlic press in a bowl. Mix well to combine all the tastes of the products.

Now peel the carrots and onions. Cut the vegetables in half rings. Chop the slices of tomatoes.

Take the mold, grease it with oil or any other fat-containing product, and lay out the ingredients alternately. At the bottom there should be onions, then carrots and tomatoes at the top. It will be a kind of vegetable pillow. Next, put the patties on top of it and pour the gravy previously made on top.

Preheat the oven and place the pan in the oven for 30 minutes. The temperature should be 190 degrees.

Cutlets will be ideally combined with pasta, for example, noodles or spaghetti. And if small balls are formed from minced meat, then we get a recipe for mitballs.

How to make juicy meatballs of beef and pork

Components:

Pork meat - 300 g
Beef Meat - 300 g
Lard - 100 g
Oatmeal - 100 g
Chicken Egg - 1 pc.
Onion - 1 pc.
Garlic - 1 clove
Greens (parsley, dill) - 50 g
Milk - 100 g
Salt, pepper mixture

Step by step:

First you need to cook oatmeal so that it has time to brew. To do this, pour milk into a bowl, add an egg, beat and pour oatmeal. Mix well. The mixture should be at least half an hour. This time will be enough to cook the minced meat.

We take up the meat. If necessary, remove the veins, small bones. Pass through a meat grinder.
Peel all the vegetables that are in the recipe, scroll in a meat grinder after meat.

Cut the greens as finely as possible, add it to the minced meat. Combine with infused cereal, salt, add pepper. If you wish, you can add other seasonings to your taste.

Mix all the ingredients well, form a little oblong cutlets. Do not make them too thick, only 2-3 centimeters will be enough. This will allow the patties to fry well. Fry the patties in sunflower oil, add a little water, simmer for about 15 minutes.

You need to decorate the finished dish with herbs and supplement with vegetables.

Training

  1. Cut the beef and pork into small pieces.
  2. Cut the onion into small slices and soak the white bread in milk.
  3. Scroll pork and beef and onions using a meat grinder.
  4. Squeeze the bread and also send it to the meat grinder.
  5. We put all this in one bowl, salt, pepper to your taste and mix well.
  6. From the minced meat we form cutlets of medium size.

Products:

Minced meat (pork and beef) - 500 g
Milk - 150 ml
Long loaf - 2 slices
Onion - 2 pcs.
Garlic - 2 cloves
Potato - 2 tubers
Mustard - 2 tsp.
Breadcrumbs
Spice

Cooking:

Soak the bread in milk, give time to soak. Peel all the vegetables, pass the garlic, onions, potatoes through the meat grinder, add the loaf here, without squeezing it very much.

We introduce mustard into the mixture, salt, pepper to taste, sprinkle with seasonings of your choice. Stuffing the mince must be very careful. Then we put it in a food bag and in it we beat it on the table to get a delicate texture.

Pour breading into the dish, dip the hands in water and mold small cutlets. Breading the cake mix in breadcrumbs, fry in hot oil.

Since pork and beef are cooked longer than, for example, chicken, after frying it is necessary to move the cutlets into a pan, add a little water, slightly salt it and simmer for about 10-15 minutes after boiling.

Serve a delicious dish with vegetables and tomato sauce.

The recipe for delicious meatballs of beef and pork with egg

You will need:

Minced pork and beef - 500 g
Eggs - 4 pcs.
Potato - 2 tubers
Mayonnaise - 2 tbsp. l
Wheat loaf - 2 pieces
Garlic - 2 cloves
Ground black pepper, salt to taste
Dried greens - 1 tsp.
Hard cheese - 50 g

How to cook:

In the minced meat, beat 2 eggs first. Put the remaining eggs to cook.

Scroll in a meat grinder a loaf soaked previously in a small amount of water, garlic, potato tubers. Add all these ingredients to the minced meat. Add salt and pepper to taste.

For juicy cutlets, add mayonnaise. Stir very hard.

When the eggs are cooked, cool, cut them as small as possible, add dried herbs. If you have fresh greens, then it can be finely chopped and added instead of dried. Grate the cheese and also lay it on the egg.

We proceed to the formation of cutlets. Put a little stuffing on the palm, flatten it, put the egg filling inside and blind the cutlet.

Pour oil into a pan, heat it well, fry cutlets on both sides. For more details, see the recipe with a photo Meat zrazy with an egg.

Tip: if you do not want to eat too fatty foods, then cutlets can be cooked differently. Do not pour oil into the pan, but fry a little "dry." When the patties begin to brown, add water, add salt, sprinkle with pepper and cover with a lid. Steam until tender. So, you will get cutlets similar to steamed.

You can eat cutlets with any side dish, starting from cereals, and ending with vegetables, whether raw or stewed tubers.

Homemade meatballs in the oven with gravy

Ingredients:

Minced pork and beef - 1 kg
Onion - 3 pcs.
Eggs - 2 pcs.
Garlic - 3 cloves
Mustard - 25 g
Carrots - 3 pcs. (not large)
Fresh tomatoes - 2 pcs.
Mayonnaise - 50 g
Tomato paste - 30 g
Flour - 50 g
Spices, salt

Cooking on the stove

  1. We put a frying pan on the stove and pour refined vegetable oil.
  2. We send the patties to the pan and fry the patties over medium heat for 4-5 minutes on each side.
  3. Then add a little water to the pan, cover and simmer another 15 minutes over low heat, turning our patties every 5 minutes.
  4. Cutlets are ready.

Salt and favorite spices

Universal seasoning for juicy cutlets - pepper mixture. But you can add spices and salt to your taste.

Exist many recipes tasty cutlets, differing in the number of ingredients and the method of preparation. We chose the simplest classic versionchecked by more than one generation of housewives.

Cooking secrets

To make the cutlets juicy, important properly fry them. The real hostess knows many cooking tricks cutlets, remember the main ones:

  • We form cutlets wet hands, while repelling them, throwing several times from one palm to another. Now they definitely not burntquickly covered with a dense crust.
  • The larger the cutlets, the juicier they are.
  • The first minute we fry on a large fire, and when the crust has seized, we reduce it. So the juice will stick better inside.
  • No need to fold the cutlets in a pan tightly, because they all give juice and soon they will not be fried, but stewed.
  • The juiciness of cutlets is adversely affected by the milk added to the minced meat: during heat treatment proteins of meat and milk interactpicking up moisture. For this reason, it is preferable to soak the bread in water and not to squeeze it much.
  • For greater juiciness, roll a piece of bacon with pork and beef, just do not overdo it: excess fat, on the contrary, will “dry” the meatballs.

Toasting pork and beef cutletsDo not try to break speed records, let the meat be a little sweaty. To do this, first well fry one side to the crust, then turn over cutlets, cover, withstand a few minutes over low heat. Flip over cutlets several times, so they turn out more juicy.

Cutlet Secrets

And finally, I would like to share with you those secrets that will make dishes according to our recipes for meatballs from beef and pork unforgettably delicious.

• To cook incredibly soft, thawing patties in the mouth, do not put chicken egg protein in the minced meat.

• When mixing minced meat ingredients, it is best not to use spoons, forks, or other utensils. It is recommended to do this with your hands, passing the stuffing through your fingers.

• If the minced meat has a slightly dry consistency after mixing, a couple of spoons of water or milk can be added to it.

• Not only juicy cutlets are obtained from minced pork, you can take any meat, the main secret is that you need to “bathe” them in breadcrumbs without sparing them. Flour or cooked batter at all can become an excellent substitute for breadcrumbs.

• After cooking, cutlets do not need to leave them in the pan, as the meat dish will absorb overcooked oil and will be too greasy.

Here are such seemingly straightforward recipes you can add to the piggy bank of your best masterpieces. Eat delicious!

Make minced meat

The recipe for cooking homemade meatballs is simple, for its step-by-step implementation it will take 40 minutes:

  • In a bowl with high sides knead the stuffing from pork and beef, add finely chopped onions and garlic.
  • Break the egg, carefully mix the resulting mass.
  • We pre-soaked bread slices to a state of gruel, spread in a bowl.
  • Salt, pepper, add other spices as desired.
  • Mix all the components thoroughly until smooth.

Fry cutlets

Following our cooking secrets, proceed to the main thing:

  • We form cutletsfollowing the cooking secrets we described.
  • Bread cutlets in flour.
  • Warm up well pan with vegetable oil.
  • We spread beef and pork blanks.
  • Fry on both sides until ready.

It is easy to determine the readiness of a dish: as soon as the juice has become transparent, feel free to remove cutlets on a plate. For greater certainty, one can be cut - the cut should appear in gray shades, without redness.

Do not forget about caution: Burns from hot oil are very painful and take a long time to heal.

Now you know how to cook juicy beef and pork cutlets in compliance with all the subtleties and secrets.

Pork and beef cutlets - 4 delicious recipes

Cutlets are a great addition to a side dish, a hearty independent dish, as well as a delicious filling for a hamburger or sandwich.

The most nutritious and juicy are cutlets of pork and ground beef. Stuffing can be either ground or minced.

As part of such cutlets, not only meat is used. They lay potatoes, eggs, bread, onions or even cheese. These ingredients are present in much smaller quantities than pork and beef combined.

It happens that when frying or baking, cutlets become stiff and lose their taste. We will give you some tips on how to avoid this:

  1. Never turn meatballs into chops. These are completely different ways of cooking meat. Beating “liberates” oxygen, which helps keep the stuffing soft and moist in abundance.
  2. Fry the patties in a pan with a thick and thick bottom.
  3. To give the patties flavor, add onions.
  4. Sprinkle cutlets with flour before frying. They will retain their shape and beautiful shade.
  5. Put any fatty component, such as butter, into the minced meat. When frying, when the crust begins to brown, reduce the heat.

Pork and beef cutlets in the oven

This method of cooking cutlets involves less fat. Such cutlets should be baked on parchment paper.

Cooking time - 2 hours.

Ingredients:

  • 600 gr pork
  • 300 gr beef
  • 2 large potatoes,
  • 1 chicken egg
  • 1 teaspoon of caraway seeds
  • 1 teaspoon of turmeric
  • 1 tablespoon of dry dill,
  • 200 gr. breadcrumbs
  • salt, pepper - to taste.

Cooking:

  1. Scroll all the meat and potatoes in a meat grinder.
  2. In a small bowl, beat the egg with turmeric, dill and caraway seeds. Add this mixture to the minced meat. Salt and pepper. Mix everything well.
  3. Put the minced meat in the refrigerator for 25 minutes.
  4. Then make cutlets and roll them in breadcrumbs.
  5. Preheat the oven to 200 degrees. Put a piece of parchment on a flat baking sheet, and place cutlets on top of it.
  6. Bake for 40 minutes.

Chopped pork and beef cutlets

Minced meat for cutlets can be either grinded or chopped. For example, the famous fire patties are cooked in the last way. In France, chopped cutlets are appreciated.

Cooking time - 1 hour 30 minutes.

Ingredients:

  • 600 gr beef
  • 300 gr pork
  • 2 chicken eggs
  • 1 bunch of dill
  • 1 teaspoon of paprika
  • 50 gr butter
  • 300 gr wheat flour
  • 250 gr olive oil,
  • salt, pepper - to taste.

Cooking:

  1. Rinse the meat thoroughly with water and dry it.
  2. Cut both beef and pork into small pieces. Use a sharp knife to make minced meat easier.
  3. Beat eggs with paprika and chopped dill.
  4. Heat butter slightly in the microwave and add to the egg mixture. Mix everything well and add to the stuffing.
  5. Salt and pepper minced meat. Make small patties out of it and roll them well in wheat flour.
  6. Heat olive oil in a skillet with a thick bottom and fry the patties on both sides until cooked.

Pork and beef cutlets with onions and cheese

Cutlets prepared according to this recipes may be called the most satisfying. Let's take a look at the composition. Meat is a source of protein and essential amino acids. Hard cheese contains healthy fats. The right combination of protein and fat quickly saturates the body. This helps those who are constantly struggling with hunger and often snack on sweets, cakes and pastries - sugary foods that lead to weight gain.

Minced meat pork and beef cutlets - homemade recipes for tasty and juicy cutlets

Who does not like cutlets, raise your hands! And it does not matter if they are prepared from pork or beef, the dish will always find its admirers. And if you combine both types of meat, then this friendship will be very useful for us, eaters. Remember how tasty cutlets from the Soviet canteen were? Many still remember them with pleasure. My friend’s husband sometimes asks: cook, as before, in the dining room. This means that there is more bread and not sparing onions. Is this the secret?

Homemade meatballs, if you know the subtleties of their preparation, turn out to be very juicy, tender, appetizingly smelling throughout the apartment. Many housewives own their family recipes, but if you find out the details, then the principles for the proper preparation of meatballs will be common.

Watch the video: How to Cook Boneless Pork Chops - (February 2020).