5 vegetables that go well in meatballs: a note for cooks

Meat for meatballs should not consist exclusively of meat. The basis of the dish should include other components.

Usually, a raw egg or white bread is used to “bind” the minced meat.

However, supporters of healthy food prefer to add a lot of onions to the meatballs. It turns out both tasty and useful.

Potatoes are another popular vegetable component of minced meat.

However, there are lesser-known, but no less interesting variants of the meatball base composition.

You can safely add many other vegetables to the minced meat. Which exactly? The article will tell you about it.

Eggplants

Vegetables will make the cutlets look more appetizing. In addition, juiciness will be ensured by the dish.

So that bitterness does not appear in the dish, the eggplant should be pre-soaked in salted water for half an hour.

Zucchini

The main advantage of this vegetable is its neutral taste. There will be no onion or garlic sharpness.

At the same time, the cutlets will be tasty and incredibly juicy. In addition, grated zucchini makes the dough more uniform, saving the cook from the need to add a loaf. 200 g of zucchini is enough for a kilogram of meat base.

Cabbage

If a cook adds 200 g of chopped boiled cabbage to a kilogram of meatballs, very appetizing cutlets will turn out.

Carrot

Thanks to this root vegetable, the patties will acquire both an interesting appearance (bright “orange spots” will appear) and an unusual sweet taste. Add no more than 150 grams of carrots per kilo of minced meat. It can be twisted on a meat grinder or rubbed on a grater.

Beets

Meat and a brown root vegetable go well with each other. Due to the non-standard ingredient, the cutlets will acquire a bright color and a light sweet taste.

In one kilogram of the cutlet base, you need to put no more than 0.3 kilograms of grated boiled beets.