Revolutionize your meatballs with this grandma's secret ingredient

As we look back on the best culinary techniques from last year in our summary, one grandma's secret stands out in particular.

The surprising ingredient that grandmothers often add to their minced meat is none other than... garlic. Known for its rich flavor and numerous health benefits, including natural antibiotic properties, garlic lends a bold layer of taste to meatballs. Once you taste it, you won't be able to stop adding it.

We are all familiar with the traditional meatball recipe. The trick is in getting the seasoning right: ensuring the minced meat isn't too mild or excessively spiced with salt and pepper. This recipe strikes the right balance.

Ingredients:

• 1.1 lbs of ground pork shoulder
• A small onion
• Three cloves of garlic
• 1 oz of breadcrumbs
• A large egg
• A teaspoon of mild mustard
• Canola oil
• Salt and pepper to taste

Here's how to prepare the garlic meatballs:

1. Place the ground meat in a large bowl, add the breadcrumbs and mustard.
2. Peel and finely chop the onion and garlic. Add them to the meat mixture along with the egg.
3. Combine all the ingredients well by hand. Gradually add salt and pepper, according to taste.
4. Shape the mixture into slightly flattened patties and fry them in well-heated canola oil till they turn golden brown.
5. Drain the prepared meatballs on a paper towel to get rid of excess fat. Once they are less greasy, arrange them on a plate.

Serve the garlic meatballs with a side of your favorite salad, like a mild carrot and dill salad or a classic Chinese cabbage and mayonnaise salad. You can also pair it with boiled potatoes or perhaps rice or groats with sauce. The choice is yours.