Cufte iz rerne (Meatballs in the oven)

Sastojci: 500 g mlevenog juneceg (goveđeg) mesa* (80% posnog), 1 veliko jaje, (umućeno), 40 g prezli ili prezli sa zacinima, 25 g parmezana (rendanog), 40 g crnog luka (sitno iseckanog) ili 2 kašičice crnog luka u prahu, 6 g belog luka (sitno iseckanog) ili 1 kašičica belog luka u prahu ili granulama, prstohvat nejodirane soli, prstohvat bibera, 2 kašike listova peršuna (sitno iseckanih) ili 2 kašičice sušenog peršuna.

Priprema:

1. U činiji pomešajte mleveno goveđe meso, jaje, prezle, parmezan, crni luk, beli luk, so, biber i listove peršuna. Mesite najmanje 10 minuta.

2. Obložite pleh papirom za pečenje. Poprskajte sprejom za pečenje koji se ne lepi ili lagano premažite sa malo ulja. Zagrejte rernu na 200°C (400°F).

3. Oblikovati kuglice prečnika 3 do 4 cm (1 ½ inča).

4. Poređati kuglice na pleh.

5. Peći u zagrejanoj rerni 20 do 25 minuta, ili dok više ne budu ružičaste u sredini ili dok unutrašnja temperatura ne dostigne 74 °C (165 °F). Okrenuti ih posle 10 do 12 minuta.

Čuvati u frižideru 3 dana.

Da biste ih zamrznuli, ostavite da se potpuno ohlade, a zatim zamrznite do 3 meseca.

Da biste ih koristili iz zamrzivača, stavite ih u frižider preko noći da se odmrznu, a zatim ih ponovo zagrejte na šporetu na srednje niskoj vatri (3).

Predlozi:

• Možete napraviti manje kuglice prečnika 1 cm, ali vreme pečenja u rerni će biti drugačije, 15 do 20 minuta. Ne zaboravite da ih okrenete posle 8 do 10 minuta (ili pecite dok unutrašnja temperatura ne dostigne 74°C (165 F).
• Možete ih poslužiti sa paradajz sosom, bešamel sosom, marinara sosom ili bilo kojim drugim sosom koji želite. Pržene ćufte kuvajte 10 minuta sa sosom.
• Ćufte možete poslužiti sa rezancima, testeninom po vašem izboru, pirinčem, pire krompirom.
• Ćufte možete pržiti u tiganju, na srednjoj vatri (4) 10 do 15 minuta ili dok iznutra ne prestanu da budu ružičaste. Okrenite ih posle nekoliko minuta da biste sprečili da zagore.
• * Možete pomešati mleveno goveđe i mleveno svinjeće meso za sočnije ćufte. Koristite 250 g mlevenog goveđeg mesa i 250 g mlevenog svinjskog mesa.
• * Možete mešati goveđe i ćureće mleveno meso na isti način kao goveđe i svinjsko.
• * Možete mešati jagnjeće i goveđe meso na isti način kao i druga dva.

Ingredients: 500 g ground beef* (80 % lean), 1 large egg (beaten), 40 g breadcrumbs or breadcrumbs with spices, 25 g Parmesan cheese (grated), 40 g onion (finely chopped) or 2 teaspoons onion powder, 6 g garlic (finely chopped) or 1 teaspoon garlic powder or granules, pinch of non iodized salt, pinch of pepper, 2 tablespoons parsley leaves (finely chopped) or 2 teaspoons dried parsley.

Preparation:

1. In a bowl, combine the ground beef, egg, breadcrumbs, parmesan cheese, onion, garlic, salt, pepper, and parsley leaves. Knead at least 10 minutes.

2. Line the baking pan with baking paper. Spray non-stick cooking spray or spread lightly with a little oil. Preheat the oven to 200 C (400 F).

3. Form 3 to 4 cm (1 ½ inches) balls.

4. Arrange the balls on a baking pan.

5. Bake in a preheated oven for 20 to 25 minutes, or until no longer pink in the middle or until internal temperature reaches 74 C (165 F). Turn them after 10 to 12 minutes.

Keep in the fridge for 3 days.

To freeze, leave to cool completely, then freeze for 3 months. 

To use from the freezer, place in the fridge overnight to thaw and then reheat on the stove over medium-low heat (3) until warm. 

Suggestions:

• You can make smaller balls 1 cm in diameter, but baking time in the oven will be different, 15 to 20 minutes. Don't forget to turn them after 8 to 10 minutes (or bake until internal temperature reaches 74 C (165 F).
• You can serve it with tomato sauce, bechamel sauce, marinara sauce or any other sauce you like. Cook fried meatballs for 10 minutes with the sauce.
• You can serve meatballs with noodles, pasta of your choice, rice, mashed potatoes, 
• You can fry meatballs in the pan, over medium heat (4) for 10 to 15 minutes or until no pink inside. Turn them after a few minutes to prevent burning.
• * You can mix ground beef and ground pork for more juicier meatballs. Use 250 g of beef ground meat and 250 g of pork ground meat.
• * You can mix beef and turkey ground meats the same way as beef and pork.
• * You can mix lamb and beef the same way as the other two.