How to use butter to make “juicy” meatballs

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The method of adding butter to cutlets is well known. Usually, a piece of this ingredient is placed in an already formed product when frying. In this case, it is added directly to the middle.

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However, not everyone likes this recipe. The fact is that a piece of this product melts during frying. As a result, if you cut a hot cutlet on a plate, all the fat will simply spread across the plate and mix with the garnish.

There is a solution to the problem. In this case, the cutlets will be completely soaked with this ingredient, and not just in the middle.

Before cooking, you should put a piece of the creamy product in the freezer. As soon as the meat mixture is ready, the butter should be grated and added to the dough. It is important to observe the proportions. Culinary experts note that 100 g of butter should be taken for one kilogram of minced meat.

After that, all the components should be thoroughly mixed. Then you can proceed to frying.