Unlock the secret to perfect meatballs with soaked bread

Many people have experienced making meatballs that ended up dry and hard after frying or simmering. Why does this happen? The most common mistake is adding too much breadcrumbs or egg to the meat mixture. These ingredients are intended to bind the meat mixture, but in excess, they can make the meatballs too dense and dry.

To ensure your meatballs are juicy and soft, it's beneficial to replace breadcrumbs with bread soaked in milk or broth. Soaked bread excellently absorbs moisture, making the meat mixture juicier. Additionally, it gives the meatballs a more delicate texture.

Ingredients:

• 600 grams 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, and 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 favourite spices. Mix the meat mixture 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, add pressed garlic, canned tomatoes, and tomato paste. Season to taste with salt, pepper, and your favourite 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 whole family.