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- 35 for large meatballs,
- 250 ml. like cups
- 1 kg. veal meat taken from the breast
- ½ cup bread crumbs
- Half a glass of water
- 1 tablespoon salt
- 1 tablespoon of baking soda
- 1 tablespoon lemon juice
- 2 medium onions (shredded)
- Half cup grated parmesan cheese
- Mince breadcrumbs, add water and salt.
- Knead all 10 minutes.
- Leave to rest for 24 hours in a refrigerated storage container with lid.
- The next day morning carbonate mix and lemon in a glass.
- Pour foaming mixture onto the meat.
- Grate the onion and fold the dumplings.
- At this stage if you want to add the cheese and knead thoroughly all.
- Tear off walnut sized pieces of minced meat.
- Fig data.
- Rest in the refrigerator until the knee again in the evening to the storage container.
- If you do not see all of the dumplings cook, you can remove what separates the freezer without any rest.
- 10 minutes before cooking, remove from the refrigerator listened meatballs until evening. They cooked meatballs in a little waiting room temperature, leaving them better.
- Fry patties on a baking sheet in advance of your knee heated oven at 200 degrees for 15-20 minutes and serve hot.
- Barbecued meatballs, you can cook on the electric grill or grill pan.
- Next cumin, red pepper powder, sumac, spices such as thyme and pepper pickles, tomatoes, beans or of course do not forget to add beauty, such as French fries.