Breaded meatballs

Classic meatballs are a common dish for us, but sometimes I feel like trying them in a different way. That's how I ended up making breaded meatballs with a double, crispy crust. It's not complicated, but the result is different, especially if you want to change the usual texture. The first time I tried it randomly with what I had in the fridge, and since then, I keep making them when I want something quick, but with a little twist.

Quick Info

Total time: about 50 minutes
Preparation time: 25-30 minutes
Cooking time: 20-25 minutes
Servings: 4
Difficulty: easy-medium
Recipe suitable for lunch or dinner, also great for takeout

Ingredients

500 g ground meat (I used pork, but you can use whatever you prefer)
1 potato
1 onion
2 slices of bread
2 tablespoons breadcrumbs (only if needed for consistency)
1 bunch of dill
vegetable seasoning (to taste)
salt
pepper

For breading:

1 egg
2 teaspoons of spicy mustard
flour
oil for frying

Instructions

1. Start with the bread. Soak the two slices in cold water. Let them sit for a few minutes, then remove the crust and squeeze out the excess water from the inside.
2. Peel the potato and onion. Cut them into suitable pieces for the food processor. Place them in the food processor along with the dill and blend until everything is well combined.
3. Add the squeezed bread, ground meat, vegetable seasoning, pepper, and salt to the processor. Blend again until the mixture is well combined.
4. Transfer everything to a bowl. Add the egg and mix. If the mixture seems too soft, add two tablespoons of breadcrumbs.
5. Taste and adjust the salt or pepper as needed.
6. Cover the bowl and refrigerate for 15-20 minutes. This helps the mixture to bind better and makes it easier to shape.
7. For breading: beat the egg with the mustard and a pinch of salt. Place flour on a flat plate.
8. Remove the mixture from the fridge. Shape the meatballs, making them slightly larger than the classic ones.
9. Dredge each meatball in flour, then in the egg and mustard mixture, and back in the flour.
10. Heat oil in a heavy-bottomed pan. Fry the meatballs over medium heat until they are nicely browned on both sides. Don’t rush the heat, so they don’t remain raw in the center.
11. Remove the meatballs and place them on absorbent paper.
12. Serve hot, with a side dish or pickles, according to your preference.

Why I make this recipe often

I love that it comes together pretty quickly and doesn’t require special ingredients. The double crust makes them crispier, while the potato gives a fluffier texture. I’ve taken them for takeout, and they hold up well for a day or two. It’s a great option if you want heartier meatballs, not just a snack.

Tips and Variations

Tips

- If you find the mixture too soft, don’t hesitate to add breadcrumbs, but don’t overdo it. Otherwise, they become too dense.
- The oil should be well heated but not smoking.
- Don’t overcrowd the pan; they brown more evenly if you’re patient.
- If you want a thicker crust, you can repeat the dipping in egg and flour.

Substitutions

- Ground meat can be chicken, beef, or a mix, it’s not an issue.
- For the crust, you can substitute flour with breadcrumbs if you prefer.
- Vegetable seasoning can be omitted, or you can just use salt.

Variations

- Instead of dill, you can try parsley or other herbs.
- You can coat the meatballs with breadcrumbs at the end for a different crust.
- If you’re patient, you can make smaller meatballs for snacks or a buffet.

Serving Ideas

- With mashed potatoes or coleslaw.
- Goes well with pickles or pickled cucumbers.
- Can be used in a sandwich if made flatter.

Frequently Asked Questions

1. Can I bake these meatballs in the oven?
You can, but the texture won’t be as crispy. The breading comes out best when fried.

2. What kind of bread is best for this recipe?
Regular white bread works best, but you can also use older bread or toast.

3. If I don’t have a food processor, can I chop by hand?
Yes, but you’ll need to chop the potato and onion very finely. The mixture will be more rustic.

4. How much oil should I use for frying?
Enough to cover half the thickness of the meatballs. It doesn’t need to be a deep fry, but not too little either.

5. Do the meatballs stay crispy the next day?
The crust softens a bit when stored, but they’re still tasty. You can reheat them briefly in a pan or oven.

Nutritional Values (estimate)

One serving (about 3-4 meatballs) contains approximately 350-400 kcal.
Protein: 20-22 g
Carbohydrates: 25-30 g
Fat: 20-24 g
Values may vary depending on the type of meat and how much oil they absorb. These are approximate calculations, not exact.

Storage and Reheating

After cooling, they can be stored in the fridge for 1-2 days in a sealed container. They can be quickly reheated in a non-stick pan without additional oil or in the oven for a few minutes. I do not recommend freezing, as the texture changes too much when thawed. Fresh meatballs are best.

 Ingredients: 500 g minced meat, 1 potato, 1 onion, 2 slices of bread, 2 tablespoons of breadcrumbs (if needed), 1 bunch of dill, seasoning, salt, pepper, FOR BREAD: 1 egg, 2 teaspoons of hot mustard, flour, oil for frying.

 Tags:  breaded meatballs