The secret ingredient that transforms your meatballs forever

For many of us, it is a dish that evokes childhood memories – aromas wafting from Grandma's kitchen, Sunday gatherings at the table, or a quick dinner after school. Despite its popularity, meatballs can be tricky to prepare – it is easy to end up with dry, bland ones.

Fortunately, there are ways to elevate this classic dish to a higher level and surprise your household with its perfect juiciness. Meatballs need not be boring or dry. All it takes is one simple ingredient to transform this dish forever.

Some chefs reveal a simple trick: adding two tablespoons of mustard to the meatball mixture. Why does it work? Mustard not only subtly acidifies the meat, which enhances its tenderness, but also adds juiciness and a distinct flavour. After frying, the meatballs acquire a subtle spiciness, perfectly complementing the traditional character of the dish.

If you are not fond of the taste of mustard, you can achieve a similar effect by adding two tablespoons of 18% cream to the mixture. This will make the meatballs creamier and more delicate.

An alternative is to add a piece of yellow cheese inside each meatball. Upon cutting, a delicious, gooey filling will ooze out.

• 1 lb of minced meat (preferably pork-beef),
• 1 onion (finely chopped and sautéed),
• 1 egg,
• 2 tablespoons of mustard (e.g. Sarepska or French),
• 2 cloves of garlic (crushed),
• 3 tablespoons of breadcrumbs,
• 1/3 cup of milk or water,
• Salt and pepper to taste,
• Oil for frying.

Preparation:

1. In a large bowl, mix the minced meat with the egg, breadcrumbs soaked in milk, and sautéed onion.
2. Add the crushed garlic, mustard, salt, and pepper. Mix the ingredients thoroughly with your hands until combined.
3. Form medium-sized meatballs. If the mixture is too sticky, wet your hands with water.
4. Fry the meatballs in a hot pan until golden brown on both sides, then cover with a lid and simmer on low heat for 5 minutes.