Juicy meatballs from minced meat
Description
The recipe won't take much time. The key to preparing juicy meatballs lies in two rules: first, the minced meat should be fresh (or defrosted using the gentlest method—on the bottom shelf of the refrigerator); second, it must be thoroughly beaten. The juiciest meatballs are made from a mix of pork and beef, with a ratio of beef to pork of approximately 1:3. If you're using pure beef mince, add a piece of fresh pork fat (100 grams per 1 kilogram of mince). I don't recommend adding eggs, especially egg whites, as they make the meatballs tough. Milk will help the mixture bind together, so the meatballs won't fall apart even without eggs. Don't forget to put the butter in the freezer beforehand—it should be firm. Serve hot.
Instructions
- 1
Step 1
Prepare the minced meat. If you're making it yourself, don't be lazy—grind it through the meat grinder twice. With store-bought minced meat, this is even more necessary!
- 2
Step 2
Chop the onion finely with a knife (very finely!) or in a blender, or grate on a grater.
- 3
Step 3
Pass the garlic through a press.
- 4
Step 4
Remove the crust from the bread slices if it is completely dry and hard, and soak the bread in milk.
- 5
Step 5
Add onion, garlic, and bread (without squeezing out the milk) to the minced meat. Season with salt and pepper, and knead thoroughly. The main goal is to enrich the meat mixture with oxygen, so the patties turn out truly fluffy and juicy. So slap it, beat it, hit it—just make sure it incorporates as much air as possible! :)
- 6
Step 6
Chop the butter finely and gradually add the pieces to the meat mixture. Then refrigerate for 1 hour. After that, shape the mixture into patties.
- 7
Step 7
And prepare in your favorite way—for example, in a steamer.
- 8
Step 8
Or, after coating in flour, fry on both sides in oil.