Meatballs

There is at least one secret in every recipe for any dish. And in the recipes of cutlets, there are many such secrets. The most important thing is that the cutlets should be juicy and tender. Some people add raw or boiled potatoes to meatballs for softness, and many onions add raw or toasted or boiled carrots to onions.

Ingredients

• 500 g of minced meat
• 1 egg
• 1 onion
• 1 garlic
• 100 grams of bread
• 70 ml of milk
• 2 pinches of salt
• 2 pinches of pepper
• 100 ml of oil

Directions

1. It is best to twist the minced meat yourself: pork + beef. Clean the minced meat from films and veins. If the meat is not very fatty, twist a piece of lard.
2. Put bread or loaf in a bowl and pour milk. Squeeze out excess moisture and also twist in a meat grinder.
3. Cut the onion into cubes and also twist. Due to the caramelization of onion juice, the cutlets will be especially tender and appetizing.
4. Add salt, pepper, and crushed garlic to the mass, mix very well, and beat the minced meat with your hands.
5. It is best to keep the finished minced meat for cutlets for 1.5-2 hours in the refrigerator.
6. Wet hands form cutlets - shuttle or round, small or large, as you like. Roll out in breadcrumbs or flour and place on a hot frying pan.