I decided to share my secrets with you about how and from which local products I cook Russian dishes here in Pattaya and introduced the section “Tips from Grandma Mila” for this. Here is the first: my recipe for homemade meatballs without adding extra carbohydrates to the stuffing - bread and potatoes. It's very simple, I put some young zucchini and it makes the meatballs juicy and very tender! Now in MAKRO you can always buy young, juicy zucchini, which do not have seeds inside. As a result, the cutlets turn out to be a rather tender structure, the main thing is to know the secret of their preparation. Briefly write the main points: Prepare all the products for meatballs. You can take mincemeat any, from me - pig-beef, I twist myself, but you can also take minced meat from MAKRO or if you can be screwed, for example, in Villa Mart (but it will be slightly more expensive). Put the stuffing in a bowl, rub the zucchini completely, without cleaning.
IMPORTANT: since zucchini is very juicy, before adding it to the mince, it should be well squeezed from the liquid. Add the grated zucchini flesh to the mincemeat. Onions cut into small cube or mince, add to the stuffing. We also add chopped parsley, spices for minced meat, salt and pepper.
IMPORTANT: since we do not put an egg in the minced meat, it should be well beaten off the minced meat so that it becomes a uniform consistency, compacted. We do it this way: we raise the minced meat ball over the bowl and then with force we throw it into the bowl. Repeat this procedure another 3-5 times. We form cutlets, then fry or stew as desired.
Zucchini - 100 g
Mixed minced meat - 500 g
Bulb onion - 1 pc.
Spice mix for minced meat - 0.5 tsp.
Parsley - 20 g
Breadcrumbs - 100 g (optional)
Salt and pepper - to taste
Vegetable oil for frying - 80 ml
Delivery of Russian kitchen in Pattaya