There are few people who are completely indifferent to minced meatballs. Well, what if these patties are stuffed with cheese? Never tried it?
What are you, it’s so tasty and very easy! For starters, choose a simpler recipe and follow it strictly. Suitable for beginners with egg or mushrooms, food is available, relatively little hassle.
Meat zrazy with cheese - general principles of preparation
• Minced meat is used in cooking. It is prepared on its own, twisting in a meat grinder lean pieces of any kind of meat or poultry. The meat mass is seasoned with spices and be sure to twist bitter onions into it. Often eggs and a crumb of a hardened white loaf of bread soaked in milk are added to the minced meat.
• The mixed cutlet mass is forcefully beaten to the table so that the pieces of meat are well bonded to each other. If you immediately skip such a procedure, the forcemeat is beaten off already during the formation of zraz, abruptly throwing the formed balls from palm to palm.
• Cheese is laid in the filling of semi-finished products. Occasionally, cheese chips are mixed with meat. It is advisable to choose hard cheeses that melt easily when exposed to temperature. Cheese filling is prepared with the addition of various products, their choice is limited only by compatibility.
• In the filling, you can lay mashed potatoes, fried vegetables, mushrooms, cottage cheese, boiled eggs. Cheese is added in cubes or after grinding on a grater.
• Meat zrazy with cheese is cooked in the oven or fried until golden brown in a pan in vegetable oil. To get a golden brown crust, the semi-finished products are slightly fried on each side before baking, having previously been breaded.
• Serve meat zrazy hot, with any side dish. Semi-finished products can be prepared for future use if, after molding, they are laid out on a cutting board and put into freezing. Lightly frozen products are packaged in bags and stored in the freezer. Before heat treatment, the product is thawed well, laid out of the package.
Juicy meat zrazy with cheese and tomato sauce
Ingredients:
• a pound of lean mixed minced meat;
• half a glass of cow's milk;
• one egg;
• three cloves of garlic;
• two slices of dried white bread;
• a pair of onion heads;
• quail eggs - 9 pcs.;
• three small carrots;
• "Russian" cheese - 100 gr.;
• half a liter of drinking water;
• three spoons of 20% sour cream;
• ground pepper, ground nutmeg, other spices to taste;
• two tablespoons of flour;
• lean refined frying oil;
• dill and parsley, herbs;
• 60 gr. unsalted tomato (pasta).
Cooking method:
1. Cut the crusts from the bread, fill the crumb with milk for a quarter of an hour.
2. Lightly chop the whole onion and fry it in oil until a light shade, cool.
3. Put the cooled onion in a bowl to the minced meat, add the squeezed crumb. Mix well and twist in a meat grinder.
4. Pour the chicken egg into the cooked meat mass, add a little nutmeg, season with ground pepper. Here, grate the cheese with a fine grater, taking a sample of salt, add crushed garlic and knead thoroughly. Then beat off the bowl at least 20 times, slightly lifting and sharply throwing minced meat into it.
5. Cover the bowl and place for half an hour in the refrigerator compartment.
6. Quail eggs, fill with water, add a spoonful of salt and boil, counting from the moment of boiling, five minutes. Drain the boiling water, and set the eggs to cool under the pressure of cold water.
7. Finely chop the dill with parsley, mix. Grate the carrots with large chips and fry in refined oil until soft.
8. With moistened hands, mold small flat cakes from the minced meat and put them on a moistened chopping board.
9. Sprinkle each with chopped greens, cover it with a layer of fried carrots, and lay the peeled quail egg on top. On the workpiece, put another "pancake" of minced meat and slightly pinch their edges.
10. Roll the semi-finished products in breadcrumbs and fry on all sides so that the sides are well browned.
11. Pour flour into a dry frying pan, turn on medium heat and fry, stirring constantly, until a faint nutty flavor appears. Add tomato, mix and continue cooking for another three minutes.
12. Transfer the flour fried with tomato into a small saucepan and, continuously mixing, slowly pour water.
13. Put the bowl with tomato sauce on a moderate fire, bring to a boil. Before boiling, season with spices and lightly add salt. Boil the sauce on low heat until a quarter of an hour. Then add sour cream into it, boil again, boil on medium heat for a couple of minutes and remove from the stove.
14. Serve with mashed potato garnish, previously sliced lengthwise, in half, and sprinkled with tomato sauce.
Meat zrazy with cheese and mashed potatoes
Ingredients:
• three large potatoes;
• a pound of low-fat minced meat;
• large egg;
• a tablespoon of breadcrumbs;
• 50 gr. sweet cream "Peasant" butter;
• "Dutch" or "Kostroma" cheese - 30 gr.;
• refined oil - for frying;
• 50 ml of pasteurized milk.
Cooking method:
1. Peel the potatoes and boil it, slightly adding salt to the water, until tender. Then mash, adding butter and milk, cool.
2. Thin, two-centimeter length, chop the cheese with cubes.
3. Mix minced meat with breadcrumbs. Pour the egg into the meat mass, season with ground pepper, be sure to slightly salt and mix.
4. Pry the minced meat with a spoon, form a thin cake out of it. In its center, put about a tablespoon of cooled mashed potato. Squeeze lightly and put on a potato two cheese sticks.
5. Carefully flatten the edges of the meat cake, covering it tightly, and form a billet in the form of a patty.
6. When the semi-finished products are ready, heat a little half-sunflower oil in a pan and lower the workpieces into it. On medium heat, fry the zraza, turning on the back side, until a slight blush. Do not cover the pan. For the cheese to melt well, soak the products for 10 minutes at 180 degrees in the oven.
Meat zrazy with cheese and egg
Ingredients:
• two eggs;
• 60 gr. cheese "Russian" or "Kostroma";
• 80 gr. wheat flour;
• 300 gr. minced pork and ground beef;
• a spoon of sweet cream butter;
• 120 ml pasteurized cow's milk;
• vegetable oil, refined;
• a small slice of dried white bread.
Cooking method:
1. Soak the crumb of white bread in milk (50 ml) for a quarter hour. Squeeze the remaining liquid out of it well and transfer to a bowl to the minced meat.
2. Add a little salt, pepper to your taste and knead so that there is no crumb glued in lumps in the minced meat.
3. Boil one hard-boiled egg, cool it in cold water and peel. Be sure to rinse the peeled egg with water so that small pieces of shell do not get into the dish.
4. Cheese and boiled egg, rub on a fine grater, mix. Soften and add butter and mix again.
5. Pick up a full tablespoon of minced meat, form a small ball out of it and add to make a flat cake, half a centimeter thick. Put in its center a teaspoon of egg-cheese filling and, pinching the edges, again form a ball. Press the resulting workpiece slightly with your hands.
6. In the remaining milk, break the egg, add a little ground pepper, salt. Pour the flour and whisk with a whisk, bring the batter to homogeneity.
7. Pour vegetable oil in a pan per centimeter and calcine it on medium heat. Cooked semi-finished products, alternately dip in batter and put in a pan. Without changing the heat, fry the products until a light golden hue appears.
8. After this, place the roasted zrazy on a baking sheet and bring to readiness in a hot oven for a quarter of an hour. Temperature not less than 180 degrees.
Tender meat zrazy with cheese in omelet rolls
Ingredients:
• non-greasy homemade stuffing - 700 gr.;
• large potato;
• egg;
• for frying - high-quality vegetable oil;
• for breading - flour.
For filling:
• three eggs;
• 1/4 cup pasteurized milk;
• "Edam" or "Dutch" cheese - 70 gr.;
• a spoon of finely chopped dill;
For the sauce:
• three large spoons of sour cream, medium fat;
• 100 gr. spicy cheese;
• garlic.
Cooking method:
1. Grind the peeled potatoes with a fine grater, remove more liquid from it, and mix the pulp with minced meat. Add some rock salt, season the minced meat with pepper and break the egg into it. Stir thoroughly with a spoon.
2. Prepare the omelet. Beat eggs with milk, add chopped dill to them, add salt and mix. Pour the omelet onto a warm, slightly moistened with butter, a frying pan and fry on both sides, cool. Choose a wide frying pan to make a thin omelet.
3. Cut the omelet into thin long strips, put a thin cheese block on each and wrap it in a tight roll.
4. Make small cakes from the minced meat. On each place one omelet roll and form zrazy.
5. On medium heat, in vegetable oil, fry the meat zrazy on each side. Then shift the products onto a baking sheet, positioning about half a centimeter apart.
6. Cheese and garlic prepared for the sauce, grate with a fine grater and combine with sour cream.
7. Pour zraza with sour cream sauce and bake in a preheated oven at 200 degrees, until golden brown.
Meat zrazy with cheese and mushrooms
Ingredients:
• fresh champignons - 150 gr.;
• 200 gr. crumb of white stiffened bread;
• one chicken egg;
• 800 gr. low-fat minced meat;
• head of white onion;
• 150 gr. hard cheese;
• pasteurized milk - 50 ml;
• 100 gr. sweet cream natural oil;
• garlic;
• breadcrumbs;
• vegetable frozen oil.
Cooking method:
1. Put the crumb in milk and set aside for 10 minutes, let it sag.
2. Re-twist the minced meat in a meat grinder with onions and garlic. Pour the egg into it, add the crushed squeezed properly. Pepper a little, at your own discretion, slightly add salt and knead well.
3. Cut the mushrooms washed in warm water into small slices and fry in vegetable oil. It is not necessary to fry strongly, wait until all the liquid from the mushrooms has evaporated. Then fry the mushrooms on low heat for another two minutes and immediately remove from the stove, cool. Be sure to salt, but just a little, focus on the taste of cheese.
4. In chilled champignons, grate the cheese with a fine grater, mix.
5. Wet your hands with water. Pry a spoonful of minced meat with a spoon and forcefully beat off the lump, abruptly tossing it from hand to hand. Stuffing is well compacted and will not fall apart during molding.
6. Form a cake, put the mushroom filling in the center, and put a small block of butter on top of it. Connect the edges and cover them so that the filling is not visible anywhere.
7. Bread the semi-finished product in breadcrumbs well, lay it out temporarily on a cutting board.
8. When all the workpieces are ready, heat the oil and dip the zrazy into it. Fry products on both sides over medium heat until golden brown. Then reduce heat, cover the pan and let simmer for five minutes.
Delicate meat zrazy with cheese in breadcrumbs of corn flakes
Ingredients:
• a pound of chicken;
• 150 gr. nonfat, non-acidic cottage cheese;
• one egg;
• a bunch of young dill;
• 30 ml of refined sunflower oil;
• hard cheese - 100 gr.;
• Unglazed breadcrumbs of corn.
Cooking method:
1. Rinse the chicken in cold water, chop and grind it with a meat grinder. Then chop the onion in the same way and mix it with minced chicken.
2. Add a little ground pepper, add salt to your taste and whisk vigorously with a spoon.
3. In a separate bowl, mash the cottage cheese with a fork. Pour finely chopped garlic and dill to it. Here, on a medium grater, grate the cheese and carefully stir the curd filling.
4. From the forcemeat, make flat cakes the size of a palm, put the filling on them. Cover everything with another flat cake, cover the edges and, as it should, take it in shape, forming zrazy. Roll the pieces in chopped cereal.
5. Apply vegetable oil in a thin layer to the bottom of the frypot and place cooked semi-finished products in it.
6. Place the roasting pan with zrazy in a preheated oven and let it bake for 40 minutes, at 180 degrees.
Meat zrazy with cheese - cooking tips and tricks
• Do not try to make the dish juicier by adding fatty meat to the meat. During heat treatment, the fat will melt and zrazy will disintegrate.
• To keep the products in shape, it is better to beat the minced meat and form zrazy with wet hands.
• To fry the products fried in a pan from the inside, cover the pan with a lid after frying both sides and let it simmer for a couple of minutes.
