Retro classics made from minced meat

Minced meat has a great advantage in the variety of processing and also in the speed of cooking or baking. That is why it was often prepared for us in school canteens and it is one of the memories of our childhood. Some of these classics are now forgotten, but when someone dusts them off and reserves them on the menu, they are often among the biggest hits.


One of the most popular dishes is chevapčiči, which originated in the region of Turkey and is inspired by the kebab. It is most often prepared from ground pork, seasoned with salt, pepper and marjoram. The original is cooked from a mixture of beef and lamb.

Then cut the onion into small pieces and mince the garlic. Some like to add a little chili and ground pepper. Mix all this well and then take a small piece of the mixture. Shape it into a small cylinder in the palm of your hand. You can cook the meat in a pan or on the grill.

A Balkan classic that we can’t imagine without mustard and onion slices.

Čevapčiči is traditionally served with bread or potatoes, mustard, raw onions and pickles.


Meatball is also a very tasty dish made of minced meat, which you can serve with stews, as a main course with potatoes, and after it cools down, you can cut it into a cold bowl. Some put a boiled egg in the middle to make it more interesting.

Hearty stew with stuffed meatballs.

Choose your favorite type of pickle or make a mix. Cut the buns into small pieces and cover them with milk. Then press them and place them in a bowl along with the meat, egg, garlic, salt, pepper and your choice of spices. Mix everything well and make one or more oblong loaves out of it. Put them on a baking sheet, brush the top with beaten egg and bake in the oven.


Meatballs are made in the same way as meatballs. The only difference now is that you form them into small flat patties. You can wrap them in breadcrumbs or simply fry them in oil. Someone likes a more intense taste of meat, and in that case they make them without adding rolls soaked in milk. If you don’t have them at home, you can also achieve a good consistency using breadcrumbs.

An interesting tip is to also season the ground meat in the same way as if you were making a sausage. Leave it in the fridge overnight and bake it the next day. You can also bake meatballs in the oven. Put a little butter on each of them to enhance their taste.


Meatballs are another alternative from the same mix as meatballs. The main difference is in their shape. While meatloaf is baked like bread and sliced, meatballs are like pancakes, so meatballs are shaped like balls.

Often, only an unsoaked roll is added to them and they can be coated with flour before baking. They are often added to sauces such as dill or cream. They are also great with stews.

Balls in tomato sauce

The difference between meatballs and balls in tomato sauce is the use of rice. At least a handful of this supplement, which holds the meat together, is added to the balls.

This is a slightly dietary variation on classic meatballs. But here they always end up in a white baguette or…

First, you have to cook tomato or other sauce, and then add balls to it, which you make from ground pork, rice, egg, onion, garlic and mild spices, so that their taste is not very pronounced. The meat is cooked in it until tender and can be served.

Kolozvar cabbage

A layering of different flavors that will prepare you for a perfect gastronomic experience. This is how you can describe a great Kolozvara cabbage.

When I prepared Kolozvár cabbage in the past, I couldn’t remember in which order to store…

Place a portion of the cooked sauerkraut in a greased baking dish. Place cooked rice, sausage rings and meat mixture on top. You prepare it by stewing minced pork on onion and garlic. Season it with salt and pepper, cover with water, add tomato puree and boil for a while. Place the finished mixture in the baking dish and repeat the entire layering once more. Cover the top with sweet cream and bake in the oven at 180 degrees. Good Kolozvar cabbage should be juicy and all flavors should be in perfect harmony.

Pigeons or stuffed cabbage leaves

In the east of Slovakia, they call the stuffed cabbage leaf hólubka and it is their traditional wedding food, which is served there after the midnight dance.

Divide the cabbage into one leaf at a time. Cut the middle depth into a triangle to make it fit better. Then soak them briefly in warm water to soften them and make them more pliable.

Meanwhile, prepare the mixture as for balls in tomato sauce. So mix the minced meat with rice, egg, salt and spices. Place a small ball of this mixture in the center of the foil and wrap it tightly. Place the pigeons side by side in the pot.

Saute sauerkraut or sweet cabbage on top of the onion, add excess pressure, cover with water and boil for a while. Pour this mixture on the leaves and you can cook slowly. Someone puts stewed cabbage under the pigeons and cooks them together like this.

Chopped schnitzel

We could easily describe this dish as meatballs wrapped in a triple wrap. This way you fry the meat and serve it like normal steaks. You can make them taste even better with a little trick. Take the hard cheese, grate it and mix it with the meatloaf mixture. When you add some mustard to it, you have a wonderful delicacy.

A classic that never disappoints!

Quick goulash soup

If you have big hungry people at home and you would like to prepare a quick hearty soup for them, then try goulash with minced meat. It’s up to you whether you choose pork or beef.

The procedure is the same as for classic soup. Fry the meat on an onion-garlic base, add a little pressure and your favorite spices. Pour the broth over everything to which you add the mashed potatoes. Ten minutes before the end, you can add prepared leche or fresh tomato with paprika to the soup. Then mix them, boil and season the soup with salt and pepper before the end. You can also add a few leaves of fresh marjoram.

Sauces from our childhood

All you have to do is cook a large piece of pork or beef that you can divide into three pieces. Then pull one of them out each day and make a different sauce for it.

Read also

Do you still remember them? Cook traditional retro sauces for your meat

Written: 08/05/2021

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