Secret ingredient elevates classic meatballs to juicy perfection

This dish evokes childhood memories for many of us—the aromas wafting from grandma's kitchen, Sunday gatherings at the table, or a quick lunch after school. Despite its popularity, meatballs can be tricky to prepare; it's 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 perfect juiciness. Meatballs don't have to be boring or dry. One simple ingredient can 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 slightly acidifies the meat, enhancing its tenderness, but also adds juiciness and a distinctive flavor. After frying, the meatballs gain a subtle spiciness that perfectly balances the traditional character of the dish.

If you don't like the taste of mustard, you can achieve a similar effect by adding two tablespoons of 18% sour cream to the mixture. The meatballs will be creamier and more delicate.

An alternative is to add a piece of yellow cheese inside each meatball. When cut open, a delicious, gooey filling will flow out.

                                  
• 1 lb of ground meat (preferably pork and beef),
• 1 onion (finely chopped and sautéed),
• 1 egg,
• 2 tablespoons of mustard (e.g., Sarepska or French),
• 2 cloves of garlic (pressed),
• 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 ground meat with the egg, breadcrumbs soaked in milk, and sautéed onion.
2. Add the pressed garlic, mustard, salt, and pepper. Mix the mass thoroughly with your hands to combine the ingredients.
3. Form medium-sized meatballs. If the mixture is too sticky, wet your hands with water.
4. Fry the meatballs in a heated pan until golden on both sides, then cover with a lid and simmer on low heat for 5 minutes.