Meatballs (Sausages Without Shell)
by Editorial Staff
Cooking today meatballs – fried sausages from minced meat. They differ from meatballs in their elongated shape, and in fact are their closest “relatives”.
Ingredients
- Mixed minced meat – 550 g
- White bread (pulp) – 100 g
- Garlic – 3 cloves
- Ground paprika – 1 teaspoon
- Marjoram – 0.5 teaspoon
- Vegetable oil – 2-3 tbsp
- Freshly ground black pepper – to taste
- Salt to taste
Directions
- We prepare products.
- We spread the minced meat in a cup convenient for kneading.
- Soak white bread in water, squeeze out excess liquid and send the bread pulp to the minced meat.
- Add the garlic crushed by the press.
- Season with salt, pepper and spices.
- Thoroughly knead the minced meat with your hands until elastic homogeneity.
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Now we form the cigar-shaped sausages. For convenience, you can use a meat grinder with a special attachment, you can form it by hand, or you can make a convenient device from a plastic bottle. We take a regular plastic bottle and cut off the top with a neck. Then put the minced meat into the resulting funnel and squeeze through the neck.
- We get dense and even sausages in thickness. The length of the sausages can range from 10 to 13 cm.
- Fry the sausages in a frying pan in a little oil. Periodically scroll the sausages from one side to the other so that the golden-brown crust is uniform.
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Serve ruddy meatballs with fried or baked potato wedges and your favorite sauce.
Enjoy your meal!
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