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Bitochki (Russian Meatballs)

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Bitochki (Russian Meatballs)

The perfect bitochki (russian meatballs) recipe with a picture and simple step-by-step instructions.

  • 1,5 kg Hacked
  • 2 Eggs
  • 40 g Clarified butter
  • 3 bunch Spring onions
  • 750 g Mushrooms
  • 3 Glasses Gherkins
  • 500 g Cream
  1. Mix the minced meat with the eggs, season with salt and pepper. Form about 24 meatballs out of this and fry them in clarified butter in a pan. Remove and set aside.
  1. Cut the spring onions into rings, quarter the mushrooms and gherkins. Sauté the gherkins in the remaining frying fat, then dust with a little flour and pour the cream over them. Mix the prepared vegetables with the cornichon mixture in a bowl. Stir in 2 teaspoons of paprika and mustard, season with salt and pepper.
  1. Pour the vegetable mixture into a greased casserole dish, place meatballs on top and dust with paprika. Cook the form in the preheated oven at 180 degrees for about 25 minutes.
Dinner
European
bitochki (russian meatballs)

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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