How To Properly Season Minced Meat?

If you are a fan of meat specialties, it would be difficult to imagine what to cook if you do not have minced meat. It is probably the most commonly used meat mixture, as it is suitable for both lunch and evening menus, as well as for the morning.

There is hardly a child who does not enjoy the delicious toasted princesses for breakfast, the aroma of which they can smell from their bed. Whether we are going to prepare grilled meatballs or kebabs, meatballs stew, moussaka or stuffed peppers, it is always important how to season the minced meat according to the dish. Here is what is important to know in this regard:

1. Always buy meat from which you'll have them grind into minced meat, because in addition to making sure that it really is meat, you will be able to season it to your own taste, depending on what you will cook with it.

2. In order not to make the minced meat too dry, add a little bacon to it, or choose meat with more fat for its preparation. It is recommended that you use a mixture of pork and beef.

3. If you're preparing minced meat for meatballs, the most suitable spices for it are salt, black pepper, savory herb, cumin and parsley. If desired, you can add finely chopped spring onions and egg.

4. If you want to make smaller portion of meatballs for frying, which are more puffy, add a little soda to the minced meat you've prepared.

5. If you prepare the traditional Bulgarian moussaka or stuffed peppers, in addition to salt and pepper, you can also add cumin and savory herb to the minced meat, as well as a little paprika. Some people also add nutmeg, but keep in mind that you shouldn't use much of it, as it has a very strong aroma.

6. When making spaghetti Bolognese, meat lasagna or any other pasta with minced meat, do not add savory herb. Although we are used to adding savory herb to almost all dishes, in Italian cuisine, where the pasta comes from, oregano and basil are the most often used spices. If possible, fresh ones.

7. In Greek and Turkish cuisine, cinnamon is often added to minced meat. A typical example of this is the Greek moussaka and Turkish stuffed eggplants with minced meat.

8. No matter what spices you choose to flavor the minced meat, keep in mind that it is good to let it sit with the spices for at least 30 minutes so that they can absorb the aromas.