Tricks in cooking delicious meatballs that you didn't know about

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Useful tips for cooking homemade cutlets:

1. Bread for minced meat should be soaked in cold boiled water, but in no case in milk (soaking bread in milk deprives the cutlets of juiciness due to the interaction during frying of milk and meat proteins). If you don't add soaked bread, you will get a lyula-kebab, not a juicy meatloaf. Of course, it is important to observe the proportion. It looks like this: for 1 kg of meat – 250 g of white bread and 300-400 g of water. Do not use a fresh loaf – it will give the dish a sour taste, but a slightly stale and dried one. You can also replace part of the bread with grated potatoes, pumpkin or other favorite vegetables.

2. Eggs cannot be added to meat cutlet mince, the protein that has turned during heat treatment makes them harder and coarser and the cutlets will not be juicy (eggs are added to meat cutlet mince as a binder only in public catering, so that it was possible to add more water and bread to the meatballs – without eggs, the minced meat will fall apart); eggs must be introduced for binding in fish cutlet minced meat, also when preparing cutlet minced meat from vegetables or cereals.

3. When sculpting cutlets, it is very useful for juiciness to place a piece of ice or a piece of butter in the middle of each cutlet.

4. The molded patty must be rolled in a beaten egg – lezon (or, what is even better to preserve the juices, first a little in flour, and then in an egg) – when fried, the egg will create an impenetrable shell and preserve all the juices inside the patty (and ideally an option would be if, after deboning in an egg, bread the cutlets in ground breadcrumbs).

5 . Cutlets (or meat) should be placed only on a previously very well-heated pan (in 20-30 seconds after the cook has a strong alarm that the pan is already overheated) and with a fairly thick layer of oil (a small amount of oil makes heat transfer difficult from the pan to the cutlet or meat, as a result of which the product loses juiciness, because due to poor thermal contact, the crust is formed slowly, especially on the side surface).

6. First, over high heat, the cutlets are fried once on each side until a golden crust is obtained, and then the heat is reduced, the pan is covered with a lid and left on low heat for another 5-10 minutes. Ready cutlets are immediately served to the table.