You shouldn't confuse meatballs with such popular dish as cutlets. Contrary to popular belief, these two dishes differ from each other not only in a form. Unlike cutlets, meatballs are breaded only in flour, and by all means add vegetables, boiled rice, dried fruits or mashed potatoes to the main component (meat or fish).
Well and, certainly, it is necessary to make meatballs and to serve them in sauce. Such features of a dish are explained by its origin: meatballs are a dish of Turkic cuisine, both the most natural and traditional sauce for them meat soup with addition of tomatoes, vegetables, torments or sour creams is considered. To make meatballs less fat, it is possible to use dietary chicken meat. And to surprise guests or to please members of household, it is possible to try to make meatballs which are called still "drunk".
For preparation of "drunk" meatballs it is required to us: mincemeat half a kilogram (any which is pleasant to you more), 50 grams of a hard cheese, two eggs, 100 ml of milk, two garlic gloves, 100 ml of red wine (it is desirable dry), bread crumbs and vegetable oil for frying.
- Mix mincemeat with eggs and the cheese grated on a large grater. • Add couple of spoons of bread crumbs and spice (salt, small cut garlic, ground black pepper). • Create balls (small, the size meatballs shouldn't exceed the egg size). After that meatballs need to be flattened and breaded slightly in flour.· warm oil (it is also possible to add the crushed garlic to it) in a frying pan and fry meatballs on strong fire from two parties. • After meatballs were fried, add wine and milk to a frying pan and take a dish within ten minutes on small fire, if necessary from time to time overturning meatballs. • Take sauce balls and shift to a dish, and in sauce fill up a grated cheese and you boil mix until it thickens. • Serve meatballs in a hot or cold look, having sauced and having strewed with any small cut greens.