Meatballs "made light"
Many people tie up mince (Mett) if they want to make meatballs with bread rolls or breadcrumbs. I use lean quark instead.
Approximately 2 tbsp. On 500 g minced meat (Mett). As a result, they are nice and loose and are not so in the stomach. Do not worry: you do not like the quark.
Good Appetite
onkelwilli: Well, if the cutlets are really "loose and easy" with two tablespoons of cottage cheese on a pound of minced meat, I dare to doubt.Sense of the invention of "stretching" was indeed that you could "produce" more meatballs from the expensive meat. However, the mixing ratio should be such that you do not have to speak of "bread".
Best proven has a moderate addition of white bread or rolls / rolls, soaked in water and expressed. And of course one or two eggs. Semmelmehl goes well, but only as a second choice. And then mix well so that not even whole bits of bread are recognizable!
A beautiful topic of controversy. There are many meatballs-meatballs variants, everyone swears by his.
