Meatballs with mayonnaise and onion sauce

Name: Meatballs with mayonnaise and onion sauce - Liliana P.
Ingredients: For meatballs: 700 g minced meat mix 2 eggs 3 slices of bread milk 1 bunch of dill 1 white onion 2; 3 tablespoons of flour oil vegeta; white pepper; sweet paprika; and ginger For sauce: 1 raw yolk 1 boiled yolk 1/2 teaspoon of mustard salt/pepper oil 2; 3 tablespoons of sour cream (optional) 1 tablespoon of finely chopped dill 1 large red onion 1 bunch of green onion

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Meatballs with mayonnaise and onion sauce I usually prepare these meatballs with mayonnaise and onion sauce when I have leftover minced meat from other recipes or when I crave something hearty and easy to share at the table. The cold mayonnaise sauce with onion takes the meatballs slightly out of the classic zone. I've tested the combination a few times, especially when guests are in a hurry or when I need to prepare something quick for the next day. Quick Info Total time: about 1 hour and 20 minutes (includes chilling in the fridge) Preparation time: about 40 minutes (including chilling time) Frying time: 15-20 minutes Servings: 4-6 people Difficulty: easy to medium Recipe type: main dish or cold snack Ingredients For the meatballs: - 700 g mixed minced meat (I usually use a beef-pork mix) - 2 eggs - 3 slices of bread - milk (to soak the bread) - 1 bunch of dill - 1 white onion - 2-3 tablespoons of flour - oil for frying - vegeta, white pepper, sweet paprika, ginger (to taste) For the sauce: - 1 raw yolk - 1 boiled yolk - 1/2 teaspoon of mustard - salt, pepper - oil (for mayonnaise, about 100-150 ml, added gradually) - 2-3 tablespoons of sour cream (optional, for a lighter sauce) - 1 tablespoon finely chopped dill - 1 large red onion - 1 bunch of green onion Preparation method 1. Soak the bread in milk while preparing the other ingredients. You don’t need much, just enough to cover it. 2. Chop the white onion as finely as you can. Do the same with the dill. Squeeze the soaked bread well and crumble it. 3. In a large bowl, combine the minced meat, eggs, chopped onion, crumbled bread, dill, vegeta, pepper, paprika, and a pinch of ginger. Mix until you have a homogeneous mixture. Cover the bowl and let it chill in the fridge for 30 minutes. 4. After chilling, form meatballs of suitable size. Roll them gently between your palms. 5. Dredge each meatball in flour, shaking off the excess. 6. Heat oil in a pan or pot. Fry the meatballs over medium heat, in batches, until they develop a golden crust. Remove them onto a paper towel to absorb excess oil. 7. For the sauce, slice the red onion into julienne (thin strips) and mix it with a little vegeta. Set aside. Chop the green onion and add it over the red onion. 8. Prepare the mayonnaise: in a bowl, combine the raw yolk, the crumbled boiled yolk, mustard, and a pinch of salt. Gradually add the oil, mixing constantly until it becomes a firm mayonnaise. 9. Incorporate the sour cream (if using), salt, pepper, and chopped dill. Mix, then add the onion mixture (red and green) on top. Fold gently. 10. In a large dish, place a layer of mayonnaise sauce, then the fried meatballs. Cover with the remaining sauce. 11. Refrigerate the dish for at least 20 minutes to chill well and allow the flavors to meld. Why I make the recipe often The recipe is practical when I want something I can prepare in advance, and the mayonnaise and onion sauce transforms the meatballs from a mundane dish into a fresher one. They keep well in the fridge and can be served the next day, which is useful for family meals or picnics. The ingredients are accessible and easy to find. Tips and variations Tips - Do not skip the chilling time for the meatball mixture; the texture is better. - Squeeze the bread well so the mixture isn’t too wet. - Taste the mayonnaise before adding all the oil to avoid making it too heavy. - If you want the sauce to be lighter, use sour cream. Substitutions - The minced meat can be just pork, just beef, or turkey. - Bread can be replaced with breadcrumbs if you don’t have any on hand. - Dill can be swapped for parsley, but the taste will be different. - Vegeta can be replaced with plain salt or a meat seasoning mix. Variations - You can add a little garlic to the meatball mixture. - For a lighter version, the meatballs can be baked in the oven on parchment paper instead of fried. - If you don’t want raw egg in the mayonnaise, use only boiled yolk and more sour cream. Serving ideas - They can be served cold as an appetizer on a platter. - They can be wrapped in pita with lettuce and sauce, like a sandwich. - They pair well with boiled or mashed potatoes if you want a heartier meal. - They are also suitable for picnics since they don’t spoil quickly if kept cool. Frequently asked questions 1. Can I use only boiled yolks for the mayonnaise? Yes, you can. The mayonnaise will be a bit denser, and the taste will be milder. You can adjust with a little lemon juice or more sour cream. 2. Can it be made without sour cream in the sauce? Yes, the sour cream is optional. The sauce will be thicker and more “classic,” but it can also be left out. 3. What can I use instead of vegeta? You can simply use salt and a little pepper or any seasoning mix you prefer for meat. 4. Do the meatballs turn out dry if baked in the oven? They will be a bit firmer and less juicy than the fried version, but if not overcooked, they remain fine. The dill and onion help with the texture. 5. Can I make mayonnaise without a mixer? You can also make it with a whisk, if you have the patience to add the oil gradually and mix vigorously. Nutritional values Approximately, for a medium serving (out of 6 servings): about 400-450 kcal. - Protein: 20-22 g - Fat: 28-32 g (depends on the amount of oil and sour cream used) - Carbohydrates: 8-10 g (from bread and onion) The mayonnaise sauce and frying oil significantly increase the fat and calorie content. The data is indicative and may vary depending on the ingredients used. Storage and reheating They keep well in the fridge, covered, for up to 2 days. I do not recommend reheating them after they have been covered with mayonnaise sauce – the sauce loses its texture. If you want to reheat the meatballs, keep them separate from the sauce and heat them briefly in the oven or pan, then add the cold sauce.

Meatballs with mayonnaise and onion sauce

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