Meatballs in dough

Name: Meatballs in dough
Ingredients: For the Dough: 1 kg flour; 50 g fresh yeast; 600 ml warm milk; half a teaspoon of salt; 6 tablespoons of oil; 2 teaspoons of sugar. For the Filling: 500 g minced pork; pepper; salt; 1 egg; 3 tablespoons of breadcrumbs; 2 teaspoons of broth; 1 bunch of dill; 2 teaspoons of sweet paprika; 2 tablespoons of oil; 1 medium onion; 3 cloves of garlic or garlic granules; 1 small cup of soup. For Brushing: 1 egg; 2-3 tablespoons of milk and a handful of sesame seeds; margarine for greasing the tray.

Appetizers - Meatballs in dough by Doriana B. - Recipia

The dough balls are made from a risen dough, filled with cooked and seasoned minced meat. The dough requires two stages of rising: first a short sourdough with yeast, then the kneaded dough. The filling can be prepared while the dough rises, and after baking, it is best to cover the dough balls with a clean towel. This way, the dough remains softer and does not dry out. Quick Info Total time: about 3 hours, including rising and covering time after baking Preparation time: about 1 hour and 45 minutes, excluding resting time after baking Rising: 10-15 minutes for the sourdough and 1 hour for the dough Cooking time for filling: about 15 minutes Baking time: 30-35 minutes Servings: the number depends on the size of the cut pieces; the recipe does not specify an exact number Difficulty: medium Type of recipe: savory snack, appetizer, or take-along meal Ingredients For the dough 1 kg of flour 50 g of fresh yeast 600 ml of lukewarm milk 1/2 teaspoon of salt 6 tablespoons of oil 2 teaspoons of sugar For the filling 500 g of minced pork 1 large onion 3 cloves of garlic or garlic powder 2 tablespoons of oil 2 teaspoons of sweet paprika 2 teaspoons of tomato paste 1 bunch of dill 1 egg 3 tablespoons of breadcrumbs 1 small cup of broth Salt and pepper, to taste For brushing 1 egg 2-3 tablespoons of milk A handful of sesame seeds Margarine for greasing the tray For decoration, as preferred Poppy seeds Cumin Preparation method 1. Preparing the sourdough Sift the flour into a large bowl and make a well in the center. Add the crumbled yeast, sugar, salt, and oil. Add 2-3 tablespoons of lukewarm milk and mix gently only in the center until a soft paste forms. Let the mixture rest for 10-15 minutes until the yeast starts to work. The milk should be lukewarm, not hot, so the yeast retains its rising power. 2. Kneading the dough Gradually pour in the remaining milk and start incorporating the flour from the edges. Knead until you obtain a homogeneous dough. There is no need to add other ingredients to the dough apart from those mentioned. Cover the bowl and let the dough rise for about an hour in a draft-free place. During this time, prepare the meat filling. 3. Preparing the filling Heat the 2 tablespoons of oil in a pan or pot. Add the chopped onion and garlic and sauté until softened. Add the minced meat and stir, breaking it up with a spoon until it crumbles and cooks evenly. Season with salt, pepper, sweet paprika, and chopped dill. Add the tomato paste, then pour in the small cup of broth. Let the filling simmer for about 15 minutes until the meat is well cooked, and the liquid reduces. The filling does not need to be completely dry, but it should not be watery either, as it could make the dough too soggy. Turn off the heat and let the meat cool slightly. Add the egg and breadcrumbs, then mix well. The breadcrumbs bind the mixture, and the egg helps the filling hold together when baked. 4. Forming the dough balls When the dough has risen, place it on a working surface and roll it out. No exact thickness is mentioned, but the sheet should be cut into squares and allow for wrapping the filling. Cut the dough into squares with a knife. Place a tablespoon of filling in the center of each square. Bring the corners of the dough towards the center and seal them well so that the filling does not escape during baking. Turn each piece over with the sealed side down and gently press on top. Repeat with the remaining dough and filling. 5. Preparing for the oven Grease the tray with margarine and arrange the pieces of dough, leaving a little space between them. For brushing, beat the egg with the 2-3 tablespoons of milk and brush the surface of each piece. Sprinkle with sesame seeds. If you like, you can use poppy seeds or cumin instead of sesame. 6. Baking Place the tray in a preheated oven at 180 degrees Celsius. Bake the dough balls for 30-35 minutes until they are nicely browned on top. After removing them from the oven, cover the tray with a clean towel and let the dish rest for about an hour or even longer. After this time, the dough balls can be served. Why I make this recipe often It is a practical recipe when I want to prepare multiple savory snacks at once. The meat filling is simple, and the dough is worked without complicated techniques. The dough balls can be served warm or cold, making them suitable for breakfast, a packed meal, or an informal gathering. Tips The yeast should be mixed with lukewarm milk, not hot. If the milk is too hot, the dough may rise poorly. Let the meat cool before adding the egg. If it is very hot, the egg may start to coagulate in the filling. The filling should be firm enough to be placed in the center of the squares without running. If there is too much liquid left after boiling, let the mixture simmer a little longer before turning off the heat. The corners of the dough should be sealed well and placed down in the tray. This helps the pieces retain their shape while baking. Covering with a towel after baking is important for the texture of the dough. Do not skip this step if you want the crust to remain softer. Substitutions Fresh yeast is not replaced in the original recipe with dry yeast, so for the closest results, it is preferable to use the indicated amount of fresh yeast. For greasing the tray, margarine is used according to the ingredient list. The preparation description also mentions butter, so you can use either of the two available options. Fresh garlic can be replaced with garlic powder, as mentioned in the recipe. Variations You can top with poppy seeds or cumin instead of sesame. You can also use different combinations of seeds, depending on preference. For a more flavorful filling, keep the dill and paprika in the indicated proportions. The recipe is designed for minced pork, and changing the type of meat may alter the texture and flavor of the filling. Serving ideas The dough balls can be served warm, immediately after resting, but they are also good cold. They can be placed on a platter as an appetizer or taken along. Since the dough is risen and the filling is already cooked, they do not need a sauce or side dish to be served. Frequently asked questions 1. How long should the dough be left to rise? The sourdough is left for 10-15 minutes, then the kneaded dough is left for about an hour. The time may vary slightly depending on the kitchen temperature, but the dough should visibly rise before rolling out. 2. Can I put hot filling in the dough? It is better to let it cool. Very hot filling can make shaping difficult and may affect the dough. Additionally, the egg is added after the heat is turned off, not into the hot mixture on the stove. 3. Why is breadcrumbs added to the filling? Breadcrumbs absorb some of the remaining moisture and help the meat mixture become more cohesive. Thus, the filling sits more easily in the center of each square. 4. Can I serve the dough balls cold? Yes. The recipe specifies that they can be served warm or cold. After baking, it is recommended to cover them with a clean towel for about an hour or more. Nutritional values The values are estimates, as they depend on the size of the pieces, the exact amount of oil absorbed, and how much margarine is used for the tray. If about 16-20 pieces are obtained from this amount, one dough ball may have around 350-450 kcal, approximately 15-20 g of protein, 40-55 g of carbohydrates, and 14-20 g of fat. Most of the carbohydrates come from flour and breadcrumbs, while the fats come from pork, oil, eggs, and margarine. These values do not replace an exact nutritional calculation, especially if the pieces are cut into different sizes. Storage and reheating After cooling, the dough balls should be kept covered so that the dough does not dry out. They can also be eaten cold, but if you want to serve them warm, gently heat them until the dough becomes pleasant in texture again. There is no need to cook them again, as the filling is already prepared before baking.

Meatballs in dough

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