Meat and Vegetable Patties

Meat and Vegetable Mixture Meatballs

Who doesn't love meatballs? These small delicacies, crispy on the outside and juicy on the inside, are a perfect choice for any meal. Whether served as an appetizer or a main course, meatballs are always a hit. In this recipe, we will explore a delicious way to prepare them by combining meat with vegetables for a unique taste and texture.

Preparation time: 30 minutes
Cooking time: 20 minutes
Total time: 50 minutes
Number of servings: 4-6

Necessary ingredients:
- 500g mixed minced meat (beef and pork)
- 2 medium onions
- 4 medium potatoes
- 4 carrots
- 5-6 cloves of garlic
- Ground pepper to taste
- Delikat or another favorite seasoning, to taste
- ½ bunch of fresh parsley
- 2 eggs

Step-by-step instructions:

1. Preparing the ingredients:
Start by washing all the vegetables. The onion and garlic will be finely chopped, while the carrots and potatoes will be grated. Make sure the grater is fine enough to achieve a pleasant texture in the meatballs.

2. Chopping the onion and garlic:
Use a meat grinder or a sharp knife to chop the onion and garlic. The onion will add moisture and flavor to the meatballs, while the garlic will provide a deep taste.

3. Preparing the vegetables:
Grate the carrots and potatoes. It is essential to drain the vegetables well from the juice they release; otherwise, the mixture will become too soft, and the meatballs will not hold together well. You can use a sieve or a clean towel to squeeze them.

4. Mixing the composition:
In a large bowl, combine the minced meat with the onion and garlic, then add the grated carrot and potato. Finely chop the parsley and add it to the bowl. Season with pepper and Delikat, adjusting to taste. Mix the ingredients well until homogeneous.

5. Adding the eggs:
Crack the two eggs into the mixture. The eggs will help bind the ingredients, providing consistency to the meatballs.

6. Forming the meatballs:
With slightly wet hands, form balls the size of a walnut. Make sure they are well compacted so they do not fall apart during frying.

7. Frying:
In a deep skillet, heat the oil. When the oil is hot, add the meatballs, being careful not to crowd them so they fry evenly. Fry them on each side for about 5-7 minutes, or until they become golden and crispy.

8. Serving:
The meatballs are delicious served warm, alongside mustard or a yogurt sauce. You can also add a fresh salad for a refreshing contrast.

Tips and tricks:
- You can experiment with different types of meat, such as chicken or turkey, for a lighter version.
- Add extra spices, such as paprika or herbs, to customize the flavor.
- If you want a healthier version, you can bake the meatballs in the oven at 180°C for about 25-30 minutes, turning them halfway through.

Nutritional information (per serving):
- Calories: approximately 300
- Protein: 20g
- Fat: 15g
- Carbohydrates: 25g
- Fiber: 3g

Meat and vegetable mixture meatballs are not only tasty but also versatile. You can serve them with mashed potatoes, pasta, or a side of rice, depending on your preferences. Additionally, for a festive meal, you can prepare a tomato sauce or a honey and mustard glaze to perfectly complement them.

Frequently asked questions:
1. Can I use other vegetables instead of potatoes or carrots?
Yes, you can experiment with zucchini or pumpkin to achieve a different texture and a sweeter taste.

2. Can I freeze the meatballs?
Sure! The meatballs can be frozen before or after frying. Make sure to store them in an airtight container.

3. What are the best sauces to serve?
Classic mustard, garlic yogurt sauce, or even a tomato sauce with basil are excellent choices.

Preparing meat and vegetable mixture meatballs is not only a culinary experience but also an opportunity to connect with loved ones at the table. Each bite is an explosion of flavor and an invitation to savor the simplicity of the ingredients. I encourage you to try this recipe and discover the joy of cooking!