Higly seasoned forcemeat balls (”Mititei”), Receipe  » Recipes  »
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  • From personal experience I can tell you that what matters a lot in getting a good taste of this food are two main ingredients
  • I noticed that, after chopping the meat must be allowed to stay at rest as long as possible (at least several hours) and then processed together with the spices
  • I also tried several spice mixtures and got at the conclusion that the spices presented in the following recipe are the best to get a rich taste
  • Also I prefer this dish to be allways served with mashed potatoes or with one or two kinds of assorted pickles

    • by Valentin Bogatu
      TRUSTWORTHY

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      The next recipe as well as the others I will present here is part of my personal collection of recipes.

      It is also a specifically Romanian recipe, This dish, like the “meat in cabbage” (”sarmale”) dish is not met in the kitchen of any other country. In Romania the highly seasoned forcemeat balls (”mititei”) are as encountered as the hamburgers in America.

      They are prepared with any festive meal and every occasion. The highly seasoned forcemeat balls, so to speak are “food of poor people” but they taste extremly good.

      From personal experience I can tell you that what matters a lot in getting a good taste of this food are two main ingredients: meat and spices.

      Every use every time fresh beef (you should never use pork or a beef plus pork mixture). I


      noticed that, after chopping the meat must be allowed to stay at rest as long as possible (at least several hours) and then processed together with the spices.

      I also tried several spice mixtures and got at the conclusion that the spices presented in the following recipe are the best to get a rich taste. I also tried to cook this dish by roasting in both the frying pan and the grill, and what I noticed is that the roasting pan of meat lead to get this dish too little done and too fat, as opposed to roasting on a grill which is best, leading to the achievement of some highly seasoned forcemeat balls with less fat and having a slightly crispy crust all around. Also I prefer this dish to be allways served with ...


      • mashed potatoes or with one or two kinds of assorted pickles.

        Below I am describing two traditional ways in which the highly seasoned forcemeat balls can be obtained.

        RECIPE 1 Ingredients 1 kg beef from the neck 200 g cow fat one pinch of pepper cumin, bicarbonate 1 garlic salt.

        Preparation Meat with the fat is passed three times through a meat grinder. Salt as nedded and leave to stay 2 - 3 hours at the ice. Add a little pepper poweder and some finely crushed cumin and a pinch of baking.

        Separately make a garlicsauce with some meat soup, strain and add to the mince as much as needed.

        Place to the meat grinder the metal tube used to fill casings for sausages. Pass the meat mix once again through the meat grinder and as it

        exits the tube, cut in tiny size (about as long as the index finger). In the absence of the tube, take equal quantities of meat with a spoon and with hands soaked in water, form sausages of the same size, and sit them on a board.

        Grill them, at quick fire.

        During grilling, brush them with a feather dipped in meat juice.

        RECIPE 2 Ingredients Same amounts as above, 2 tablespoons of cream.

        Preparation Pass twice through the meat grinder the neck meat with the beef tallow. Mix with 1/2 teaspoon of salt and give on ice for 24 hours, stirring several times during this time. The second day pass it again through the meat grinder, adding a teaspoon of bicarbonate, another 1/2 teaspoon salt, 2-3 cloves, a little cumin and some pepper, all finely ground, and the cream. Crush a piece of garlic with some water and strain only the juice into the mix.

        Beat well for half an hour and made the highly seasoned forcemeat balls as above.




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