Fried meatballs

Name: Fried meatballs - Larisa K.
Ingredients: 1/3 cup breadcrumbs 1/3 cup milk 1/3 cup chopped parsley 1 large egg 3 tablespoons Worcestershire sauce 1 small onion; finely chopped 1 teaspoon chili 2 cloves garlic; finely chopped 700g minced beef Salt; pepper 1 tablespoon oil 1/2 cup ketchup 2 tablespoons brown sugar 1 tablespoon vinegar 1 teaspoon cornstarch

Meat - Fried meatballs by Larisa K. - Recipia

Pan-Fried Meatballs – A Classic and Comforting Delight Pan-fried meatballs are one of those dishes that remind us of family meals, the warmth of home, and the time spent with loved ones. Whether enjoyed as an appetizer or a main course, these meatballs are as versatile as they are delicious. In this recipe, I will guide you step by step to achieve juicy meatballs, perfectly seasoned and enveloped in a rich ketchup sauce. Preparation time: 20 minutes Cooking time: 30 minutes Total time: 50 minutes Servings: 4 (approximately 12 meatballs) Ingredients - 1/3 cup breadcrumbs (approx. 30g) - 1/3 cup milk (approx. 80ml) - 1/3 cup chopped parsley (approx. 15g) - 1 large egg - 3 tablespoons Worcestershire sauce - 1 small onion, finely chopped - 1 teaspoon chili (optional, for extra heat) - 2 cloves garlic, finely chopped - 700g ground beef (choose meat with moderate fat content for juiciness) - Salt, to taste - Pepper, to taste - 1 tablespoon oil (for frying) - 1/2 cup ketchup (approx. 120g) - 2 tablespoons brown sugar - 1 tablespoon vinegar - 1 teaspoon cornstarch (for thickening the sauce) Preparation 1. Preparing the meatball mixture In a large bowl, combine the breadcrumbs with the milk. This step will help the breadcrumbs absorb the liquid, giving the meatballs a soft and moist texture. Add the chopped parsley, egg, Worcestershire sauce, finely chopped onion, chili, and garlic. Mix all the ingredients well to obtain a homogeneous mixture. 2. Incorporating the meat Add the ground beef to the previous mixture. Sprinkle salt and pepper to taste, then use your hands to incorporate the meat well. It is important not to overmix; a light combination will keep the meatballs fluffy. 3. Shaping the meatballs Take a portion of the mixture and form larger, flatter meatballs. This shape helps with even and quick frying. 4. Frying the meatballs In a large (preferably non-stick) skillet, add the oil and heat over medium heat. When the oil is hot, place the meatballs, being careful not to overcrowd them. Fry for 3 minutes on each side or until golden and crispy. 5. Preparing the sauce In a small bowl, mix the ketchup with the sugar and vinegar. This combination will create a sweet and tangy sauce that will perfectly complement the meatballs. After frying the meatballs, add a tablespoon of this sauce on top of each meatball in the skillet. 6. Simmering In another bowl, mix the remaining ketchup sauce with the cornstarch. Add 1/2 cup of water to the skillet, cover with a lid, and reduce the heat to low. Allow to simmer for 15 minutes. This process will allow the meatballs to absorb the flavors of the sauce. 7. Finalizing the sauce After 15 minutes, remove the meatballs to a plate. In the skillet, add the ketchup sauce mixed with water (totaling 1/2 cup). Increase the heat and let it boil, stirring constantly, until the sauce thickens. Finally, you can either return the meatballs to the sauce or serve them separately, with the sauce on top. Serving Pan-fried meatballs can be served alongside mashed potatoes, a fresh salad, or rice. A side of sautéed vegetables adds a touch of freshness and color to the plate. Also, don’t forget to enjoy your meatballs with a cold drink, such as iced tea or lemonade. Practical Tips - Choosing the meat: Opt for ground beef with moderate fat content, for example, 20%, to achieve juicy and flavorful meatballs. - Vegetarian option: You can replace ground beef with a mix of finely chopped vegetables or tofu for a vegetarian variant. - Storage: Meatballs can be stored in the refrigerator in an airtight container for up to 3 days. They can be easily reheated in the microwave or skillet. Nutritional Benefits Pan-fried meatballs provide a good source of protein due to the ground beef. Parsley not only enhances the flavor but also adds essential vitamins. The ketchup sauce, while sweet, can contain lycopene, an important antioxidant. Of course, it is best to consume these meatballs in moderation, considering the fat and sugar content. Frequently Asked Questions - Can I add other spices? Absolutely! Experiment with spices like paprika, oregano, or thyme to customize the flavor of the meatballs. - How do I know when they are cooked? Meatballs are cooked when they are golden and crispy on the outside, and the inside is well-cooked. You can use a cooking thermometer; the internal temperature should reach 70°C. - What can I do with leftovers? Leftover meatballs can be added to a sandwich, alongside a salad, or incorporated into a pasta sauce. The experience of cooking pan-fried meatballs is not just about creating a tasty dish, but also about making memories with loved ones. Perhaps after enjoying these delicious meatballs, you will want to make them a part of your festive meals or everyday days. Regardless of the occasion, meatballs are always an inspired choice!

Fried meatballs

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