The secret ingredient for perfectly juicy meatballs

Many people have experienced preparing meatballs that turn out dry and hard after frying or simmering. Why does this happen? The most common mistake is adding too many breadcrumbs or too much egg to the meat mixture. These ingredients are supposed to bind the meat mixture, but in excess, they can make the meatballs too dense and dry.

To make the meatballs juicy and soft, replace breadcrumbs with bread soaked in milk or broth. Soaked bread absorbs moisture excellently, which makes the meat mixture juicier. Additionally, bread gives the meatballs a more delicate texture.

Ingredients:

• 600 grams of minced meat (pork, beef, or a mix),
• 1 onion,
• 250 ml of vegetable stock,
• 1 small roll soaked in milk,
• 1 tin of diced tomatoes,
• 2-3 tablespoons of tomato purée,
• 2-3 cloves of garlic,
• Salt, pepper, oregano, a pinch of chilli,
• Flour,
• Olive oil or another oil.

Preparation method:

1. Preparing the meat mixture: Place the minced meat in a bowl, add the squeezed out bread soaked in milk, chopped onion, pressed garlic, and your favourite spices. Mix the meat mixture thoroughly until all ingredients are combined.
2. Forming the meatballs: With damp hands, form small meatballs. Coat each meatball in flour.
3. Frying the meatballs: In a heated pan with a little oil, fry the meatballs on each side until browned.
4. Preparing the sauce: In the same pan, sauté the chopped onion, add pressed garlic, canned tomatoes, and tomato purée. Season to taste with salt, pepper, and your favourite herbs.
5. Simmering the meatballs: Add the fried meatballs and stock to the sauce. Simmer covered over low heat for about 20 minutes, until the meat is tender and the sauce thickens.

The secret to juicy meatballs in tomato sauce lies in properly preparing the meat mixture. Soaked bread is the key ingredient that keeps the meat juicy and tender. With this recipe, you can make delicious meatballs that will delight the entire family.