Hello dear friends, welcome to Kalinka's Kitchen!
Today I'd like to show you how to preserve meatballs.
Instead of bread rolls and eggs, I prefer to use precooked rice and sautéed onions and carrots for the meatball mixture. This gives the mixture a good consistency and a very good flavor.

As I show in the video, meatballs can be preserved either in a selected broth or in a tomato sauce.

According to WECK's instructions, the meat should be preserved for 120 minutes at 100°C. However, I have personally found that 90 minutes is also sufficient, and the product will keep for at least a year.

For 100% safety, you should heat the contents to 80°C for 20 minutes after opening the jar.

I wish you the best of luck!

Ingredients:
1.5 kg ground meat (half/half)
3 onions
2 carrots
2-3 teaspoons salt
3 garlic cloves
1 teaspoon hot paprika
1 teaspoon pepper
1 teaspoon dried marjoram
1 teaspoon ground caraway seeds
1 teaspoon Russian tarragon
100 g rice, for cooking

To ensure the meatballs are all the same size, I use an ice cream scoop.

Reheat the jars at 100°C for 90-120 minutes. Shelf life: 1 year.

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