The secret ingredient for perfect, juicy meatballs revealed

Many have faced the disappointment of preparing meatballs that turned out dry and hard after frying or simmering. Why does this happen? The most common mistake is adding too many breadcrumbs or eggs to the meat mixture. These ingredients are meant to bind the mixture, but in excess, they can make the meatballs dense and dry.

It's worth replacing breadcrumbs with bread soaked in milk or broth to make meatballs juicy and soft. Soaked bread absorbs moisture excellently, which makes the meat mixture juicier. Additionally, bread gives the meatballs a more delicate texture.

Ingredients:

• 1.3 lbs of ground meat (pork, beef, or mixed)
• 1 onion
• 1 cup of vegetable broth or stock
• 1 small roll soaked in milk
• 1 can of diced tomatoes
• 2-3 tablespoons of tomato paste
• 2-3 cloves of garlic
• Salt, pepper, oregano, a pinch of chili
• Flour
• Olive oil or other oil

Preparation method:

1. Preparing the meat mixture: Place the ground meat in a bowl, add the squeezed-out bread soaked in milk, chopped onion, pressed garlic, and your favorite spices. Mix 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, then add the pressed garlic, canned tomatoes, and tomato paste. Season to taste with salt, pepper, and your favorite herbs.
5. Simmering the meatballs: Add the fried meatballs and broth 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.