Juicy Beef-Chicken Meatballs
Juicy beef and chicken meatballs, with or without sauce - they are delicious! Galili Shuki's recipe for half-and-half meatballs with fried herbs. Easy to prepare!
Preparation Time: 2 Hours
Level of Difficulty: Medium
Kashrut Type: Meat
What do you like more, beef or chicken meatballs? You do not have to choose between them – you can have both!
The combination of beef and chicken is the secret behind a lot of favorite patties. You can play with the ratio between the two, but the simplest is half beef and half chicken (next time you can try a ratio of 2:1 in favor of beef, which is also recommended). The patties obtained are solid but fluffy, not too heavy, have a balanced taste, and are liked by everyone.
The patties’ herbs are important for both the taste and the fluffy texture. You can play around a bit in quantities and replace them with other herbs to your liking. This recipe has a particularly interesting addition of celery stalks, which are good for both taste and texture. The taste after frying is more refined, and you are likely to enjoy it even if you are not a regular celery lover. However, you can give up the celery and add another half onion.
INGREDIENTS
(Recipe yields 25 meatballs)
½ kilogram of ground beef
½ kilogram of ground chicken
3 eggs
2 finely chopped celery stalks
½ cup of chopped parsley
chopped dill / coriander stalks
1 finely chopped onion
½ cup of bread crumbs
4 cloves of garlic
1½ flat teaspoons salt
little black pepper
cumin
½ teaspoon of baking soda
Optional: Half a hot green pepper finely chopped
PREPARATION
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Squeeze the herbs and onions from the liquid and transfer to a large bowl.
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Stir and add the eggs and the rest of the ingredients. Mix well. Cover with cling film and refrigerate for half an hour (or even an hour if you have time).
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Pour frying oil (olive or canola oil) into a wide pan, up to a height of one cm or a little less. Place over a medium flame and heat to frying temperature (when you put in a toothpick it is surrounded by small bubbles). The oil should be hot but not very hot. During frying, slightly reduce the heat, if necessary.
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Fry a test patty:
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Wet your hands, roll it out, and roll it out – the patty should be larger and flatter than it seems, because it will shrink during frying.
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Fry well on both sides and transfer to a plate lined with paper towels.
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Allow the patty to cool and check – the face should be light but well made (not pink). Taste and adjust seasoning.
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Continue to fry the rest of the patties.
The prepared patties can be served and eaten as is, with salad or mashed potatoes, bread or pitas.
You can also cook with tomato sauce (add to the prepared sauce and cook for a few minutes to absorb the flavors). Most delicious: in a pita, baguette, or between two slices of bread, with a salad, tahini, and Arisa.
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Shuki Galili has been marketing online and has been editing the Humus101 blog for the masses since 2006. He has served in editorial roles and as a reporter for technology and food in the daily press, news sites, and print. He is one of the founding generations of the Internet in Israel and has been involved in the establishment, development and promotion (SEO) of dozens of websites and blogs, many of them related to social activity.
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