A variety of meatballs. Secrets of cooking lush and tender meatballs

Homemade cutlets are a simple, at first glance, ordinary dish. True, many housewives complain that their cutlets are rubbery, hard, or simply fall apart when frying. But our article will help you cook juicy, airy and very tasty cutlets.

Homemade minced pork cutlets

The recipe for homemade cutlets can be found in the cookbook of every housewife. The taste of a meat dish largely depends on the quality of the minced meat. Lots of people are already buying it. ready-made, but still you should not be lazy and twist the minced meat yourself, because this is the only way you can be sure of the quality of the product.

To make the cutlets juicy, but not greasy, it is better to use pork and beef.

Ingredients:

• half a kilo of pork and beef (a kilo of minced meat);
• loaf;
• egg;
• three bulbs;
• 300 ml of pure water.

Cooking method:

1. Slices of white bread are dipped in water or milk.
2. We twist the pieces of meat in a meat grinder along with onions (for piquancy and flavor, you can add a few cloves of garlic);
3. We drive an egg into the prepared minced meat, put soft bread (previously squeezed out of excess liquid) and spices to taste, mix.
4. We make cutlets from minced meat and fry until golden brown, then pour in a little water and steam for 10 minutes under the lid.

In breadcrumbs

Homemade minced meat patties can be fried in breadcrumbs. Such a meat dish will be a worthy treat for a family or festive dinner.

Ingredients:

• 450 g minced meat;
• loaf;
• egg;
• breadcrumbs for breading.

Cooking method:

1. In minced meat we put finely chopped onions, a loaf soaked in water (milk) and spices to taste.
2. We make cutlets from minced meat, bread them in breadcrumbs and fry until a delicious crispy crust.

From minced chicken

Today there are several options for cooking meatballs. Many housewives choose chicken meat for minced meat. Chicken cutlets cook faster, are not so greasy and very tasty. We are offering to you original recipe cooking cutlets from dietary poultry meat.

Ingredients:

• 750 g minced chicken;
• two bulbs;
• half a cup of milk;
• loaf;
• two pinches of hops-suneli and paprika;
• two tablespoons of tomato puree;
• five tablespoons of sour cream.

Cooking method:

1. We pass the bread and onions soaked in milk through a meat grinder.
2. The resulting mass, along with salt and pepper, mix with minced meat.
3. In principle, you can already fry cutlets in a pan, but there is a more interesting way.
4. We take a baking sheet, grease it with oil, spread the cutlets and set to bake for 20 minutes (temperature 180 ° C).
5. From sour cream, tomato paste, as well as paprika and suneli hops, we make gravy. We take out the cutlets, pour them with fragrant sauce and return to the oven for another 20 minutes.

Juicy homemade minced fish cutlets

From fish meat, you can also cook delicious meatballs that are good both hot and cold.

Suitable for cooking sea or River fish, mainly use pike perch, cod, pollock, silver carp and other types of white fish.

The most important thing is that there are no bones in the meat, otherwise the dish will be spoiled by an unpleasant surprise.

Ingredients:

• 1 kg of fish fillet;
• a spoonful of sugar;
• 50 g semolina;
• dill.

Cooking method:

1. Using a meat grinder, grind the fish fillet along with onions.
2. Add semolina, sweetener, chopped dill, salt and pepper to the crushed mass. If the stuffing turned out to be liquid, then you can add more semolina.
3. We form cutlets from minced fish, sprinkle them with breading and fry until golden brown.

From beef and turkey with semolina

For all fans diet food There is also a recipe for delicious meatballs. For meat, we will use beef and turkey.

Ingredients:

• 600 g of beef and turkey meat;
• two bulbs;
• garlic;
• 60 g semolina;
• 50 ml of water.

Cooking method:

1. In a meat grinder, we twist the beef and turkey, also chop the onions and garlic cloves in a meat grinder or simply use a grater.
2. Pour the semolina into the minced meat, of course, you can use bread soaked in milk or grated potatoes, but it is the semolina that keeps the shape of the cutlets better.
3. Together with semolina, add salt, pepper, and other seasonings of your choice, mix and set aside for half an hour.
4. Next, we form cutlets, sprinkle with flour, first fry for three minutes on each side in a pan, then simmer them for ten minutes in a saucepan with water.
5. Serve ready-made cutlets from homemade minced meat with sour cream sauce.

Cooking in Kiev

Chicken Kiev is a real classic of culinary. This dish has conquered many gourmets with its juiciness, aroma and crispy crust. This is a restaurant dish, since it is not so easy to cook it, but if you try, you can master such a culinary masterpiece.

Any hostess knows how to cook meatballs. Of course, many have their own secrets on how to make cutlets tender, fluffy and juicy. However, a few more tips on how to cook lush cutlets will certainly not be superfluous.

General principles for preparing lush minced meat cutlets

Firstly, lush minced meat cutlets are obtained if this minced meat is cooked by you and from the right ingredients.

Meat should be taken from the front of the carcass: fillet edge, tenderloin, etc. However, especially tasty and lush cutlets should be expected if the minced meat is made from different types meat. For example, pork with chicken or turkey, beef with turkey, etc. are perfectly combined.

Mince additives. When thinking about how to make lush cutlets, do not forget that minced meat does not consist of just meat. Bread, vegetables, egg, spices and spices, butter or sour cream are also added to it.

Bread soaked in milk is by no means the best addition to minced meat. Bread gives excessive stickiness, and milk - density. It is better to replace the bun with a potato or a slice of zucchini (zucchini). That's when you really get juicy and lush cutlets - vegetables will give juice, and it will not curdle like milk protein.

Your unconditional ally in the preparation of lush minced meat cutlets is onions. Only it should not be turned along with the meat, but rubbed finely on a grater. Put on your goggles and off you go.

Many chefs, when asked how to make lush cutlets, advise not to add an egg. But there is an opinion that the yolk in minced meat will still be appropriate, but put the protein aside: it will come in handy for breading.

Fats, of course, will make the dish more tender and magnificent, it is only important not to overdo it. A little butter, sour cream, mayonnaise, lard - not all at once, but one thing - will help to cook delicious cutlets.

And finally, spices and seasonings (dry herbs, nutmeg, cinnamon, garlic) will set off the taste of meat and complete the bouquet.

Secondly, it is necessary to correctly form and bread the product. To get juicy and lush cutlets, it is necessary to ensure that the juice does not flow out of the product. So, firstly, cutlets should not be too small. Put a piece of butter inside the cutlet. The finished cutlet does not hurt to dip into a slightly whipped egg white. You can cook cutlets in batter or in a potato "coat". Breadcrumbs are definitely not the best of all. However, if you prefer it, in no case do not use purchased crackers, but only freshly ground homemade ones.

Thirdly, it is important not to lose juice during cooking. Steamed or oven-baked patties will be juicier than fried ones. But even in this case, you can cheat. Place the cutlets in a hot oiled pan and fry very quickly on both sides. Then reduce the heat to a minimum and cook under the lid, making sure that the juice does not flow out. You see that the juice has come out - turn the cutlet over. Do not overcook the cutlets - they will become tougher.

And now, when we figured out how to cook lush cutlets, let's turn to the recipes.

Recipe 1. Lush minced meat patties with vegetables

Ingredients

Pork with fat - 350 g

Chicken (for example, breast fillet) - 350 g

Potato - 1 decent size

A piece of squash or zucchini - about the size of a potato

Onions - 2 small onions

Mayonnaise - 2 tablespoons

Eggs - 2 (separate protein and yolk)

Garlic - 3-4 cloves

Dill, parsley, celery, cilantro (fresh herbs) - to taste

Salt, ground black pepper

Cooking method

Prepare minced meat and poultry, put zucchini and potatoes in the meat grinder in the process. Finely chop the onion or chop with a knife, chop the garlic and herbs as well. Put vegetables, mayonnaise and yolks into minced meat, add also salt and pepper, mix everything thoroughly and knock out, throwing minced meat on the table with some force.

Form medium-sized round patties. Beat the protein lightly (not into foam, but just so that it is not very viscous). Dip each patty in egg white and place in a hot skillet with oil. Fry quickly on both sides, reduce heat, cover and cook for 15 minutes.

Recipe 2. Lush poultry cutlets with tomato and sauce

Ingredients

Chicken fillet– 500 g

Turkey fillet - 250 g

Pancake flour - 3 heaped tablespoons

Carrot - 1 root vegetable

Onion - 1 head

Butter - 100 g

Eggs - 2 large

Tomato paste - 2 tablespoons

Sour cream 20% - 200 g

Dill and (or) parsley - half a bunch

Pickled cucumbers - 2-4 pieces, depending on the size

Horseradish - a couple of teaspoons

Salt, pepper - to taste

Cooking method

Finely chop the chicken and turkey with a knife. Grate carrots and onions and lightly fry with the addition of vegetable oil. Cool and put the contents of the pan into the minced meat. Add tomato paste and pancake flour, then a couple of tablespoons of sour cream, two yolks, salt and freshly ground black or white pepper, finely grated (or chopped) frozen butter.

Knead and beat out minced meat. Form rather large oblong patties out of it, dip each in protein and fry: first a couple of minutes on each side without a lid over high heat, then 10 minutes under a lid over very low heat.

Mix the remaining sour cream with horseradish, put pickled cucumber and greenfinch crushed in any way there. Whisk the sauce with a fork and serve over the meatballs.

Recipe 3. Lush minced meat cutlets in a potato "coat"

Ingredients

Pork (a piece with fat) - half a kilo

Potato - 5 potatoes (or more depending on size)

Onions - 2 large onions

Dry bun without crust - 4-5 pieces

Kefir - about a glass

Eggs - 3 (separate the yolk from the protein)

Wheat flour - half cup

Soda - a teaspoon

Dry herb mix, salt, pepper

Cooking method

Make minced pork, it is better to pass it through a meat grinder twice. Break the bun into small pieces and soak in kefir. Separate the yolks from the protein and add them to the minced meat. Also mix in a finely grated onion, a soaked bun with kefir residue, a spoonful of soda, salt and pepper. Knock the minced meat on the table several times.

Grate the potatoes not very finely and mix with flour, salt and dry herbs. Beat egg white and combine with potatoes. Beat two more whites with a fork separately.

Form round or oval cutlets, wrap them in protein, and then in potato "batter". Fry quickly in a pan on both sides and bring to readiness in the oven, heated to 180 degrees.

Recipe 4. Lush cutlets "To your health!" (baked in the oven)

Ingredients

Beef - 500 g

Beef liver - 100 g

Pork fat - 100 g

Onion - 1 head

Zucchini or zucchini - 300 g

Frozen corn and peas - only about 150 g

Any greens (dill, cilantro, parsley, celery, spinach ...) - a bunch

Eggs - 3 pieces

Cinnamon and nutmeg - a little

Tomato paste - as needed

Salt, pepper, garlic - to taste

Cooking method

Beef (it is better to take a piece from the tenderloin or brisket, only low-fat) mince, along with liver and lard. Rub the onion and zucchini, chop the greens with a knife.

Mix all vegetables and greens with minced meat, add yolks, spices, spices to it. Mix everything and knock it out on the table. Let stand for 10 minutes.

Shape into large patties and dip in egg white. Spread in the form, which is pre-oiled. Set to bake at 170 degrees.

tomato paste mix with hot water(spoon in half a glass of water), add salt, pepper, chopped garlic. After 10 minutes, take out the form with cutlets and pour into it tomato sauce. Bring to readiness.

Recipe 5. Lush minced meat patties with Nests cheese

Ingredients

Chicken fillet - half a kilo

Onion - 1 large head or 2 small ones

Potato - 2 tubers

Smoked cheese (can be sausage) - 300 g

Smoked sausage - 100 g

Eggs - 2 pieces

Frozen french fries - 400 g

Soda - a small spoon

Salt pepper

Cooking method

Chop the chicken fillet. Grate onions and potatoes. Fry the onion until golden brown, mix with chicken and potatoes. Finely grate the pre-frozen smoked cheese, and cut the sausage into small cubes. Separate the yolks. All this is also mixed into the minced meat, and then salt (do not overdo it: cheese and sausage are salty!), soda and pepper. Form medium-sized round patties.

Beat the protein with a fork and moisten the french fries with it. Lay out the fries in the form of nests, and place the minced meat cutlet in the middle.

Bake in the oven until done. You can add a little water to the mold if you are afraid that the cutlets will burn rather than bake.

Recipe 6. Lush cutlets in puff pastry

This fun recipe for lush cutlets is also suitable for holiday table, and for a snack on the run.

Ingredients

Beef - 300 g

Pork - 300 g

Bulb - 1 large

Carrot - 1 small root vegetable

Zucchini - 200 g

Cheese - 200 g

Eggs - 2 pieces

Salt, curry, sweet paprika powder

Puff pastry– 600 – 800 g

Cooking method

Grate carrots and onions and lightly fry them in a pan. Pass meat and zucchini through a meat grinder. Grate the cheese, separate the yolks from the proteins. Mix yolks, minced meat, roasted and cooled carrots and onions, cheese, spices and spices in one bowl. Beat the minced meat on the table and let it brew for about 15 minutes. Form cutlets.

Roll out puff pastry, cut into strips. Wrap the cutlets in these strips, trying to do it neatly and beautifully. Put the products on a baking sheet covered with parchment, grease the top with whipped protein.

Bake for about 20-25 minutes at 180 degrees.

Recipe 7. Lush cutlets from two types of fish

Ingredients

Red fish (pink salmon, coho salmon, etc.) - 300 g (boneless fillet)

Catfish (you can halibut) - 300 g (also fillet)

Bulb - 1 piece

Eggs - 3 pieces

Butter - 100 g

Pancake flour - 5 tablespoons

Potato - 1 large

Sweet red pepper - half

Dill - 5-6 sprigs

Salt, white pepper or curry

Cooking method

Pass through a meat grinder with a large-mesh grate fish fillet, pepper, onion and potato. Mix the egg yolks, spices, spices and flour into the minced meat. Let stand well (10-15 minutes).

Grind dill in any way (with a knife, blender, combine), mix it into minced meat. Whisk the protein.

Form cutlets, make a dent and put a small elongated piece of butter there. Seal the cutlet so that the oil is inside. Wrap products in protein and put on a preheated pan with a sufficient amount of vegetable (any, if only odorless) oil.

Quickly fry the cutlets over high heat without a lid, then cover and reduce the heat. So bring it to readiness. If you like, you can bring the cutlets to readiness in the oven at 170 degrees.

It is best not to scroll the meat in a meat grinder, but to chop finely with a knife. This is especially true for poultry meatballs. But if you still decide to turn the meat, it is better to take a large-mesh grill.

Is the meat too tough? From very tough meat you can’t cook very soft cutlets. An acceptable result can be achieved if, on the contrary, the finest meshed grate is taken and the meat is turned twice. The use of various additives will also save the matter somewhat: for example, semolina instead of bread, sour cream, chopped champignons, etc.

To quickly and easily grate butter or smoked cheese, freeze them in the oven.

Try serving cutlets not with potatoes or pasta, but with vegetables, lettuce, mushrooms. You can also serve sauce: white, tomato, sour cream with horseradish, mushrooms ... The dish will become healthier and better digested.

Bake boiled cutlets inside quail egg or a whole slightly boiled champignon - and you will get a funny dish, suitable for a holiday.

Cutlets are rightfully considered one of the most popular and favorite dishes on our tables. Each housewife has her own secrets of cooking cutlets, but there are also general recommendations, following which you can always please your loved ones with delicious cutlets.

1. Delicious minced meat. Just as you can’t make candy out of anything, you won’t make delicious meatballs out of bad meat. Fresh, delicious minced meat- main condition. Of course, there are no problems with minced meat now - it will certainly be found in one of the nearest stores. But have you ever thought, dear hostesses, what is twisted and twisted there? Hardly a pair of veal, most likely some bull veins. Or even worse. I do not argue, sometimes quite decent minced meat comes across, but there is no guarantee. So it's better to buy a couple of nice meat pieces yourself and scroll through. Moreover, along with the meat, you scroll through other ingredients, such as onions. And he will not come across in a cutlet in the form of unappetizing pieces.

2. Bay, do not be sorry. In order for the cutlets to turn out even, they need to be beaten well. So - form a meat ball, and throw it from palm to palm with force (like a hot potato). Don't miss it, there will be laughter! Kisam joy. It also happens that minced meat is beaten on the bottom of a large bowl.

3. Leave me alone! So that the stuffing does not stick to your hands, constantly moisten them with water.

4. Cutlets in uniform. The longest process of breading cutlets is this: flour, then beaten egg yolk, then breadcrumbs.

5. Strong - weak. Cutlets should be put in boiling oil so that they immediately become covered with a crust and retain the juice, then the fire must be reduced. Turn over cutlets. And again we increase the fire, then we reduce it - let them puff slowly. We close the pan with a lid only after the cutlets have been turned over. It is best to bring them to readiness in the oven. In vegetable oil, you can add a couple of tablespoons of ghee for taste. And so that the oil does not splatter, pour a pinch of salt into it.

6. For a company of soldiers. If you need to cook a lot of cutlets at once, don't bother with a frying pan - bake the cutlets in the oven on a baking sheet. You can even sprinkle with mayonnaise and sprinkle with cheese - it will turn out exceptionally tasty holiday dish. By the way, you don’t need to spend oil, and there are fewer calories.

7. Magic semolina. To make cutlets or meatballs even and smooth, like a billiard ball, you need to add 1-2 tablespoons of semolina to the minced meat. And let the cutlet mass stand for 15 minutes - so that the semolina swells. Also, for splendor, many add a little soda to the cutlets. And someone and starch indulges.

8. Dry the crackers. In the sense that cutlets and fresh bread are two incompatible things. We soak in milk (or in liquid sour cream) already dried up, yesterday's white loaf without a crust. Fresh bread gives a sour taste and does not mix well with the cutlet mass. We add the softened loaf to the mass, not really squeezing it out.

9. Golden mean. As regards fish and chicken cutlets, we advise you to put a piece of butter in the middle - they will be as juicy as meat ones.

10. I want supplements! You can add anything you like to meat cutlets - we experiment endlessly. The more garlic, the tastier the meatballs. Onions can be overcooked first. And in the summer, try adding not onion, but green onion more, don't be shy! Tasty, useful, interesting. To make the cutlets especially tender, you can add a little grated zucchini (a quarter of the minced meat). Have you tried pumpkin? Well, go ahead! It turns out children's cutlets, as, indeed, with the addition of grated carrots (and even cottage cheese). Well, I think many have dealt with grated potatoes - it comes out very well. There are lovers of additives in the form of pre-soaked oatmeal. Buckwheat, by the way, is also good, especially in combination with mushroom filling - zrazy will turn out. And fresh, finely chopped cabbage added to cutlets is super! Are obtained lazy cabbage rolls. Again, useful, low-calorie and very profitable in terms of money.

The secret of delicious, juicy and fluffy meatballs

Grandma's Secrets:
Place a piece of ice (from a special cube mold) on each plump minced meat cake. Form a cutlet from the cake (only quickly) and fry in a pan. Put ready-made in a saucepan and put in a freshly turned off oven.
In order for the minced meat to be tender and juicy, you need to “knock it out”, namely, take it like dough and throw it on the table with all your strength (Before that, place the minced meat in a bag).
And a real cutlet should lie on a man's palm, like a glove.

Ground meat
Most often cutlets are prepared from a mixture of beef and pork. More tender ones are obtained with the addition of chicken, and such a combination as pork-chicken is just delicious. For example, I like minced chicken cutlets the most, especially with mushrooms.
For ordinary homemade cutlets, a mixture of 50 to 50 is taken - half a portion of beef, half a portion of minced pork.
If you replace beef with chicken, you will get even more tender and cheerful cutlets.
It is best to buy the meat yourself, and then make the minced meat.

White bread or a bun is taken somewhere 1:3 from the amount of minced meat, no less. Bread is soaked in milk for 15-20 minutes. If the crust on the roll is too hard, it is better to cut it off. Zetem, draining excess milk, beat the bun in a blender until smooth (you can, in principle, knead with your hands)

Eggs.
Add two or three yolks to the mashed and whipped bun into a homogeneous mass. I don’t advise adding proteins - they make the cutlets tough! Salt, pepper, add herbs to taste, leave to infuse.

Onion.
We clean the onion and chop finely. Blanch quickly in a heated skillet and, after cooling, add to the mixture.

Now spread the minced meat and knead strongly with both hands. Each drop of minced meat should pass through the fingers several times. Some housewives pass everything through the meat grinder again, some beat it on the table with force, some put it in the refrigerator after all the procedures ... Ready minced meat should not be dry, rather, on the contrary, watery. If it is dry - add a little water (boiling water) or milk.

A few more secrets:
1. Add a spoon or two of sour cream. This is also done so that the minced meat becomes softer and juicier.
2. Dilute minced meat with boiling water. All for the same juiciness. Paradox, but it helps! I can’t explain why this happens, but the cutlets from this execution are really juicy!
3. Add ungrated potatoes to the minced meat. I use this secret with pleasure, especially when there is not enough white bread.
4. When frying, dip cutlets in batter (a mixture of milk, eggs and flour). The batter keeps the juice from flowing out.
5. You can add overcooked carrots and raw finely chopped cabbage - it turns out very tasty.
6. Some housewives replace milk meat broth and a loaf with bread.
7. Add finely chopped dill and other greens to minced meat.

When the minced meat is ready, heat the pan (preferably with thick walls) and form cutlets. So that the stuffing does not stick to your hands, dip them periodically in water.

Fry on both sides until crispy and put in a frying pan (without fat!). You can squeeze a couple of garlic cloves on top if you like. Close the lid and put a little stew in a preheated oven on a small fire, for 15 minutes. Done!

Enjoy your meal!

Meatballs are a traditional dish Russian cuisine, which is regularly prepared, probably, in every family without exception. FROM early childhood cutlets are associated with the warmth and comfort of the hearth, with the love and care of mothers and grandmothers, with sincere family lunches and dinners. The secret of such popularity of cutlets lies in the fact that they are very tasty and satisfying, quite simple and quick to prepare and are inexpensive compared to other meat dishes. Homemade cutlets made from minced minced meat, have a very soft texture, so they are easily chewed and absorbed in the body, which makes them an indispensable dish in the diet of children, the sick and the elderly.

Useful information

How to cook homemade pork and beef cutlets - a simple recipe for juicy cutlets with step by step photos

INGREDIENTS:

• 500 g minced meat (pork + beef)
• 1 large onion
• 1 egg
• 3-4 small slices of white bread
• 1 st. l. sour cream
• 2 tbsp. l. breadcrumbs
• 3 art. l. vegetable oil
• salt, pepper, suneli hops

COOKING METHOD:

1. Let's start cooking homemade cutlets by soaking bread for 5 to 10 minutes in cold water.

Many housewives soak bread in milk so that it is properly soaked with it and transfers its taste to cutlets. However, since it takes a lot of milk to soak, and only a small part of it gets into the cutlets, and the rest is thrown away, my mother taught me how to soak bread in ordinary water, and add a spoonful of sour cream to minced meat instead.

2. Chop the onion very finely. Some cooks twist the onion along with the meat in a meat grinder. I do not advise doing this, since a lot of juice is released from the onion, which simply evaporates during the cooking process, and the cutlets turn out to be drier. Onions cut with a knife retain more liquid and make the cutlets juicy and flavorful.


3. Put minced meat, egg and sour cream in a bowl.

For classic homemade cutlets, mixed minced pork and beef is best. Pork gives tenderness and juiciness to cutlets, and beef brings its rich meat flavor and slightly reduces the fat content of minced pork.

4. Squeeze the bread a little, remove the crusts and add to the minced meat along with onions. Put salt and spices. I like to add hops-suneli seasoning to these cutlets, with this Georgian mixture of various spices, they turn out to be very fragrant and rich in taste.


5. Knead minced meat thoroughly with your hands until smooth. Beat it several times to remove air from it. To do this, collect all the minced meat with both hands and throw it back into the bowl with force.

6. Shape minced meat into round or oblong cutlets and roll them on all sides in breadcrumbs. If there are no crackers, you can use regular flour. Before sculpting each cutlet, I advise you to rinse your hands with water, thanks to this, the minced meat will not stick to them.

7. Heat vegetable oil in a frying pan and lay out the formed cutlets. You can stack them quite tightly, as in the process of cooking they will decrease in size. Fry over medium heat until golden brown for 5 minutes.


8. Then turn the cutlets over and fry the second side in the same way.

9. To make homemade cutlets soft and juicy, pour a little hot water, cover it with a lid and cook over low heat for 15 minutes, turning the cutlets once during cooking.

Lush, juicy and delicious homemade cutlets are ready!

How to make diet homemade meatballs

To make homemade cutlets less high-calorie, you should, firstly, pay attention to the quality of minced meat. Usually, in production, minced meat is made from fatty meats and even animal fats are additionally added. Therefore, it is better to cook minced meat at home, using mainly lean beef and a small amount of pork tenderloin. Homemade minced meat cutlets are much less fatty and high-calorie and are more suitable for children's and diet food.

Secondly, you can adjust the amount of bread in cutlets - the less it is, the more dietary the dish turns out. However, bread gives the cutlets looseness and splendor, that is, a more tender and soft structure. Homemade cutlets without the addition of bread will turn out to be excessively dense and dryish. So you need to find your right balance. Can be used to cook meatballs useful varieties bread - rye or wheat with bran, and some cooks generally replace bread with oatmeal.

Thirdly, instead of frying cutlets on vegetable oil you can use dietary cooking methods - bake them in the oven or steam them. It also significantly reduces the calorie content of the final dish and increases its beneficial properties.