In order to bake really delicious meatballs, you have to grind the meat yourself, moreover, mixed meatballs taste best – lean beef is added to fatty pork. Fat should not be avoided, because it is what makes the meatballs juicy and tasty, confident experienced housewives. If the meat is not fatty enough, sour cream can be added to the mass, suggests a user of the “Cālis.lv” kitchen forum. Many housewives believe that cream is a mandatory component of the meatball mass, which “softens” the meat. Milk is also suitable for this purpose.
Often, when baking meatballs, finely grated fresh potatoes or white bread soaked in milk are added to the meat. To improve the taste, the meat can also be mixed with grated courgettes, carrots or pumpkins. In this way, pumpkins can also be tricked by those who say they don’t like pumpkin.
It is important that the mass of meatballs should be thoroughly kneaded, for at least five minutes, eventually “beating out the air”, that is, the mass is taken out of the bowl and hit back into the container with all its strength, repeating this action a couple of times.
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