Ingredients:

Minced cutlet:

Pork (layer) 800 gr
Chicken meat (can be chicken fillet) 300 gr
Onion 1 piece
Milk 100 ml + for soaking bread 100 ml
Bread (stale) 70 gr
Salt, pepper to taste

Filler:

Sour cream (20%) 200 gr
Eggs (not large) 2 pcs.
Hard cheese 150-200 gr
Dill to taste

Minced cutlet:
Pork (layer) 800 gr
Chicken meat (can be chicken fillet) 300 gr
Onion 1 piece
Milk 100 ml + for soaking bread 100 ml
Bread (stale) 70 gr
Salt, pepper to taste

Filler:
Sour cream (20%) 200 gr
Eggs (not large) 2 pcs.
Hard cheese 150-200 gr
Dill to taste

First, soak the bread in milk. Grind the meat, onions, and soaked bread through a meat grinder. Add salt, pepper, milk and knead the minced meat. Let's make the filling: Grate the cheese on a coarse grater, mix with eggs, sour cream and dill.

Form a bun from the minced meat (wet your hands with water), then shape it into a “Nest” and place it on a baking sheet.

Place the filling into the recess (first put 1 tablespoon in a spoon, and spread out the rest after).

Preheat the oven and bake the “nests” until browned. Temperature 200 degrees, approximate time 25 minutes.

Cutlets "Nests of Happiness"

I tried these cutlets for the first time at a friend’s birthday party and fell in love with them immediately!!!

Ingredients:

Minced chicken – 750 g
Minced meat (pork) - 250 g
Breadcrumbs - 2 tbsp. l.
Milk – 100 ml
Onion (large) - 1 pc.
Hard cheese - 100 g
Chicken egg (not large) - 2 pcs.
Sour cream (fat 20-25%) - 200 ml
Dill (greens)
Salt
Khmeli-suneli

The ground beef in the refrigerator is calling for martin, but I still don’t know what to cook with it. I found a recipe for Swallow's Nest cutlet on the Internet. But I want a more combined filling (which will also be a side dish after baking): mushrooms, vegetables and cheese. Therefore, the cutlet base needs to be made larger so that everything fits in the Nest. The swallow is not a big bird and its nest is not large, but I will have the nests of some larger bird.

Ingredients:

For the cutlet base:

400 g minced beef
1 egg
1 medium onion
1 medium potato
salt and spices (I used dry garlic and ground black and red peppers) to your taste

For filling:

1/2 carrot
1/2 medium onion
1 tomato
1 sweet pepper
75 g finely chopped cheese
50 g frozen porcini mushrooms
2 tsp. ketchup
3 tbsp. l. mayonnaise

Grate the carrots on a coarse grater, cut the tomato, sweet pepper and onion crosswise into “pucks”, finely chop the mushrooms and cheese.

Place 1/2 tsp on cutlets. ketchup. Spread it well over the entire top surface of the cutlet. Cut the sweet pepper “washers” in half. Limit the nest with these halves (press the pepper into the minced meat with your palm), into which place the chopped onion. Salt onion and pepper.

Place “pucks” of tomatoes on top of the mushrooms and 1/2 tsp. mayonnaise, which is spread evenly over the filling.

Apply mayonnaise from the hole in the lid of the mayonnaise bottle along the “border” of the nest.

Place the nest cutlet on a plate and invite everyone to the table. All is ready.

And meatballs. For taste and aroma, it is supplemented with garlic, onions, aromatic fresh or dried herbs and a variety of seasonings. In order for meat products to keep their shape well, chicken eggs, breadcrumbs or bread soaked in water or milk are added to the minced meat. The dish that I offer you can be prepared from any meat, but it turns out very tender from homemade minced chicken. It is not only very tasty, but also beautiful. Baskets of minced meat with eggs are perfect for breakfast or with your favorite side dish as a main hot dish. To add zest to the dish, we supplement the minced meat with aromatic crushed coriander seeds. So, let's get ready! And our step-by-step recipe with photos will help.

Servings: 3.
Cooking time: 35 minutes.

Ingredients:

Homemade minced chicken – 300 grams;

Chicken eggs (large) – 4 pieces;

Onions (medium) – 0.5 pieces;

Garlic – 2 cloves;

Breadcrumbs - 5 tablespoons;

Coriander seeds – 0.5 teaspoon;

Sunflower oil – 1 tablespoon;

Ground black pepper;

Preparation:

1. If the chicken is minced without onion and garlic, add homemade minced chicken with finely chopped onion and garlic. Mix the minced meat well and beat lightly. When we beat the minced meat, moisture gets into the meat fibers and when frying or baking in the oven, products made from such meat will always turn out tender and juicy.

2. Break a chicken egg.

3. Sprinkle everything with coriander seeds crushed in a mortar, ground black pepper and salt. At this stage, the workpiece can be seasoned with any spices.

4. Add breadcrumbs. You can also make homemade crackers. Cut white bread or a roll into cubes, dry on a plate in the microwave (cook for 30 seconds until crispy) or in the oven on a baking sheet.

5. Mix the meat mixture, divide it into 3 equal parts and shape it into balls.

6. Line a baking sheet with a piece of foil or baking paper (you can simply use a non-stick baking tray) and grease it with oil. We place the prepared minced meat balls at a distance from each other and form them so that there is a depression in the middle and sides on the sides.

7. Break the eggs into the recesses one at a time so that the yolk is not damaged. The protein should not leak out through the sides. After baking, the dish will look very bright and beautiful.

8. Sprinkle eggs with ground pepper and salt. Place the meat baskets with eggs in the oven, preheated to 220 degrees, and bake for about 20 minutes. As soon as the white and yolk become firm, immediately remove the dish from the oven.

9. An original, tasty and very beautiful dish for flights of minced meat nests and eggs in the oven transfer to a plate with a vegetable salad or just chopped vegetables and serve for breakfast with crispy fresh bread. If we serve the dish as the main dish, then we complement it with a hot side dish and serve. As a side dish, mashed peas or potatoes are perfect.

Using this principle, meat baskets can be prepared with quail eggs. For one serving we take 3 eggs.

The dish can be prepared not only in the oven, but also on the stove in a frying pan. Pour oil into the pan, form baskets, break the eggs, cover and cook over low heat until the eggs harden.

Ground coriander seeds can be replaced with equally aromatic suneli hops, seasoning for minced meat, dried basil or rosemary.

Step-by-step recipe for preparing soft cutlet nests in the oven: how to bake cutlets with cheese and tomatoes? Cutlet nest: what is the secret of fluffy and soft cutlets.

Forget about boring fried meatballs! Today we will teach you how to cook “Nest” cutlets in the oven - a spectacular meat treat with an open filling. The dish is made from any minced meat and baked under a layer of vegetables, mushrooms or eggs with the addition of hard cheese. It turns out incredibly delicious! Do you want to pamper your family with such a delicacy? Then let's immediately start culinary creativity!

Meat “Nests” with tomatoes, onions and Parmesan cheese, recipe with photos

Cooking time: 1 hour 15 minutes

Number of servings: 8

Energy value

calorie content – 206 kcal;
proteins – 10.8 g;
carbohydrates – 7.3 g;
fats – 5.4 g.

Ingredients

calf pulp – 0.65 kg;
bulbs – 2 pcs.;
tomatoes – 150 g;
semolina – 45 g;
parmesan – 110 g;
garlic cloves – 3 pcs.;
table salt - to your taste;
sour cream (25%) – 20 g;
oregano – 2 g;
ground pepper – 5 g;
thyme – 3-4 g;
mayonnaise – 100 g;
vegetable oil – 25 ml;
dill, cilantro – 5 sprigs;
large egg - 1 pc.;
kebab ketchup – 70-90 g.

Step-by-step preparation

Wash the veal, pat dry with a napkin, and chop as desired. Pass the prepared pieces through a meat grinder and place in a large bowl.
Peel the garlic cloves, rinse them with water, and crush them with a special tool.
Remove the skins from the bulbs and wash them. Grind one of them in a blender (or using a medium grater).
Sprinkle cilantro and dill with water and chop into small pieces.
Combine chopped vegetables with minced meat, beat in an egg, add sour cream and herbs. Then add semolina, add salt, season with spices and mix thoroughly with wet palms. Keep the finished minced meat in the refrigerator for 20 minutes (so that the cereal swells and the cutlet base becomes denser).
While the meat mixture is infused, you should prepare the filling. To do this, chop the second onion into thin rings. Wash the tomatoes and divide them into circles about 5 mm thick. Cut a piece of Parmesan into square layers.
Form eight identical flatbreads from the meat mixture and place on a greased baking sheet. To prevent the products from sticking together during baking, place them at a distance of 2 cm from each other.
Lubricate meat preparations with ketchup. Place onion rings (2-3 pieces) on top, then distribute tomato slices and cover them with a layer of mayonnaise. Then cover the cutlets with slices of cheese.
Place the bowl with the meatballs into a hot oven and bake for half an hour at 185 degrees. When the Parmesan cheese turns dark yellow, the dish is ready.

Advice: tomatoes can be replaced with zucchini - it will give the products a fresh, pleasant taste. It is better to take the vegetable young, without ripening seeds, then cut it into slices and use it for filling.

Place the hot cutlets on a serving tray, garnish with chopped herbs and place on the table. They will go perfectly with garlic and cream sauce or homemade adjika.

Cutlets “Nests” with eggs in the oven

Another interesting recipe that will tell you how to cook “Nests” with bell peppers, herbs and quail eggs. The treat has an amazing aroma and looks very original, so it’s perfect for a holiday dinner.

Cooking time: 1 hour

Number of servings: 6

Energy value

calorie content – 176 kcal;
proteins – 10.8 g;
carbohydrates – 6.5 g;
fats – 4.2 g.

Ingredients

chicken fillet – 0.65 kg;
bell pepper (red) – 2 pcs.;
quail eggs – 6 pcs.;
“Kostromskoy” cheese – 100 g;
milk – 120 ml;
small crackers – 70 g;
bulb - head;
table salt – 10 g;
curry – 5 g;
marjoram – 4 g;
sunflower oil – 15-18 ml;
mixture of peppers – 5-7 g.

Step-by-step preparation

Remove bones and cartilage from poultry meat and wash thoroughly. Cut the chicken into cubes, place in a food processor, and grind.
Pour the crackers into a cup of heated milk and leave to soak for five minutes. Mix the swollen grains until smooth, then combine with the minced meat.
Cut the peel from the onion, wash it with clean water, and then grind it in a blender. Place the vegetable pulp into the meat mixture.
Salt the cutlet base, add seasonings and knead thoroughly, periodically beating it against the sides of the bowl. Form six round “pancakes” with a diameter of 8 cm from the finished minced meat.
Wash the bell peppers, cut off the stems, and remove the seeds. Chop the peeled vegetables into rings at least 1-1.5 cm thick.
Cover a baking sheet with parchment and place the meatballs on it. Place bell pepper rings on the products and lightly press them into the meat mass. Then, with wet fingers, make small indentations in the center of the cutlets (for the egg filling).
Place the pieces in the oven and bake for twenty minutes at 180 degrees.
Pass the cheese through a coarse grater.
Take out the fried cutlets, crack a quail egg into the middle of each and cover them with cheese crumbs. Then put it back in the oven and cook for another 7-8 minutes.

Important: After adding eggs, you should not bake the products for too long, as the filling will fry too much and the dish will lose its beautiful appearance. If you notice that the yolks and whites have acquired a bright color, and the cheese has browned, feel free to take out the meat delicacy.

“Nest” cutlets with quail eggs are ready in the oven. All that remains is to distribute them on plates, add green peas and mashed potatoes, and invite everyone to the table.

Cutlets stuffed with champignons and corn

Try making low-fat, hearty meatballs stuffed with corn and canned mushrooms. This treat is easy to prepare at home, and the ingredients needed for it can always be found on store shelves.

Cooking time: 1 hour 5 minutes

Number of servings: 7

Energy value

calorie content – 214 kcal;
proteins – 13.1 g;
carbohydrates - 8.2 g;
fats – 6.3 g.

Ingredients

beef pulp – 0.4 kg;
pork tenderloin – 0.25 kg;
eggs (small) – 2 pcs.;
leek – 80 g;
sweet corn - 1 can;
canned champignons – 130 g;
suluguni – 170 g;
olive mayonnaise – 150 g;
salt - to taste;
stale bread – 120 g;
vegetable fat – 20-23 ml;
paprika – 3-4 g;
cumin – 2 g;
garlic pepper – 5 g;
dill – 6 sprigs.

Step-by-step preparation

Wash the pork and beef, dry with a towel, and divide into small pieces. Using a food processor, turn the meat into mince.
Rinse the leek, then finely chop it.
Break the loaf into pieces, add warm water and leave for 6-7 minutes. After this, mash with a fork until mushy.
Combine all ingredients, add raw eggs, add salt and season with spices. Then stir vigorously with wet hands.
Divide the minced meat into seven parts, shape them into flat oval-shaped pieces with a depression in the middle.
Uncork the jar of champignons and drain all the liquid from it. Then remove the mushrooms and cut into small slices.
Open the container with corn and get rid of any liquid present.
Grind the cheese on a grater with large holes or divide it into thin strips 3.5 - 4 cm long.
Place the meat pieces in a greased form. Add a tablespoon of mayonnaise to the center of each “Nest”. Then evenly distribute the mushroom slices, spread out the corn and sprinkle everything with cheese shavings.
Heat the oven to 200 degrees, place a container with meatballs in it and bake for 35-40 minutes.

Advice: the dish will acquire a truly exquisite taste if you add a teaspoon of mustard to the mayonnaise and sprinkle in a little chopped dill. Instead of champignons, you can use small mushrooms in their entirety - with them the treat will look excellent.

Serve the stuffed cutlets on a large flat plate lined with lettuce leaves. It is advisable to eat them warm with boiled pasta and fresh cucumbers. Help yourself to your health!

Balls with bright filling are an incomparable snack for all occasions. You can show your imagination and fill them with your favorite ingredients, make them spicier or less caloric. Believe me, with such a treat you can forget about the frying pan, traditional cutlets and tedious standing at the stove for a long time. Cook with pleasure!

When it comes to cutlets, some housewives, including me, don’t want to mess with them. After all, you have to fry them in a frying pan in several approaches. At the same time, both the kitchen and everything outside it is saturated with cutlet aroma. In addition, fried food is not so healthy.

In this case, I suggest trying to cook delicious cutlets in the “Nest” oven. Just imagine that you can cook a whole tray of these cutlets at one time. No unpleasant smell or overcooked oil! Very tasty, healthy and simple!

Recipe information

Cooking method: in the oven .

Total cooking time: 40 min.

Number of servings: 12 .

Ingredients:

– 500 g
onion – 1 pc.
bread – 2-3 slices
milk -1/2 cup

For filling:

eggs – 2 pcs.
sour cream – 150 g
hard cheese – 150 g
salt, pepper, dill - to taste

Cooking method:

Note to the owner:

You can cook cutlets in the oven in the form of nests from any minced meat. It can be a mixture of beef and pork, as well as chicken or turkey.
If desired, you can add a slice of tomato and diced bell pepper to the filling.
Please note that this recipe, unlike others like it on the Internet, does not contain mayonnaise. It is strictly not recommended to subject it to heat treatment. Namely, this meat dish is most often prepared with mayonnaise. Take care of your health.
For convenience, you can cover a baking sheet with food foil or paper, then you won’t have to waste energy on washing dishes.