7 Secrets Of Truly Delicious Meatballs

Who doesn't love to eat delicious and juicy meatballs? Most importantly, this meat dish goes perfectly with any side dish. But how to cook cutlets really tasty and juicy?

Who doesn't love to eat delicious and juicy meatballs? Most importantly, this meat dish goes perfectly with any side dish. But how to cook cutlets really tasty and juicy?

We will tell you 7 secrets that will help you cook cutlets perfectly.

1. Use homemade ground meat

 

There is nothing better than making cutlets from homemade minced meat, as you will not only be able to experiment with meat, but you will be sure of the quality of the product. It is for cutlets that we recommend mixing beef and pork in proportions of 1 to 1, and for juiciness you can add a little lard. If you want a softer and more tender texture, twist the minced meat through a fine grate, and if it is tougher and with obvious meat streaks, then through a medium one.

2. Add onion and garlic

 

No matter how you resist these products, they really make the meat softer and juicier. You can finely chop the garlic and onion or chop in a blender until smooth. The only thing is that we do not recommend passing garlic and onions through a meat grinder, since in most cases they lose their juice. Don't forget herbs and spices. Chopped parsley, dill and a little smoked paprika will never spoil cutlets, but on the contrary, they will add a kind of piquancy to the dish.

3. Use whipped protein and the pulp of white bread

 

Usually, when cooking cutlets, we add both protein and yolk so that the consistency is denser and the meat does not fall apart when frying. But try splitting an egg and adding just the beaten egg white, you will immediately feel the difference. Cutlets will become more airy and soft. In addition, if you want the meat to be more tender, soufflé-like, just soak the pulp of white bread in milk and send it to the cutlets. The dish will not only turn out juicy, but will literally melt in your mouth.

4. Add Extra Ingredients

 

Not only "Kiev cutlets" have an oil filling inside, you can add butter to any closed meat dish. So, when making cutlets, wrap a piece of cheese, herbs, butter, even fried vegetables inside, and you will immediately add extra juiciness and zest to the meat.

5. Roll cutlets in breadcrumbs

 

If you want to keep the meat juice inside, roll the cutlets in breadcrumbs and fry in oil. In this way, you will create a thin, crispy and tasty crust that will not let the juice seep out, but will keep it inside.

6. Beat the minced meat

 

When the minced meat is completely ready for frying, do the following with it. Throw minced meat from hand to hand, periodically throwing it on the table or in a bowl. In this way, you will let the air seep in and fill the gaps between the fibers, and the cutlets will turn out to be airy and light.

7. Roast the right way

 

It would seem that there is nothing complicated in frying cutlets, but you should follow a few rules. First, fry the cutlets for 2-3 minutes on each side until golden brown, and then reduce the heat, cover and leave them to simmer until cooked. If the patties are very thick and you are worried about whether they will cook inside, just add a small amount of broth after the crust has formed, and let it cook on low heat.