Meatballs are a classic comfort food that brings warmth and flavor to any meal. Our recipe for ultra juicy and delicious fried meatballs will guide you step-by-step to create perfectly seasoned, golden-brown meatballs that are crispy on the outside and tender on the inside. Whether served as an appetizer, a main course, or added to a rich tomato sauce, these meatballs are sure to become a family favorite.
History of Meatballs
Meatballs have a rich history that spans across many cultures worldwide, each with its own twist and tradition. From the Italian “polpette” to the Swedish “köttbullar,” meatballs are a beloved dish that typically combines minced meat, bread, and spices. The origins of meatballs date back to ancient times, where they were a convenient way to use up leftover meat. Over centuries, recipes evolved with local ingredients and cooking methods, making meatballs a diverse and versatile dish enjoyed globally.
Ingredients
To make these ultra juicy and delicious meatballs, you will need the following ingredients:
- 1 – 2 bread rolls from the day before (or 50 g breadcrumbs)
- 1 large onion
- 750 g mixed minced meat (preferably a mix of beef and pork)
- 2 eggs
- 1 tbsp medium-hot mustard
- 2 level tsp salt
- ½ tsp ground pepper
- 2-3 tbsp clarified butter (for frying)
Ingredient Notes:
- Bread Rolls or Breadcrumbs: Using day-old bread rolls soaked in water makes the meatballs incredibly soft and moist. Breadcrumbs are a suitable alternative if you don’t have bread rolls on hand.
- Mixed Minced Meat: A combination of beef and pork provides a balanced flavor and texture. You can also use just beef or a mix of your choice.
- Clarified Butter: This type of butter has a high smoke point, making it perfect for frying and giving the meatballs a rich flavor.
Step-by-Step Instructions
Step 1: Prepare the Bread Rolls
Begin by soaking the bread rolls in plenty of water for about 10 minutes. Halfway through, turn them over to ensure they soak evenly. This step is crucial for achieving the desired softness in your meatballs.
Step 2: Dice the Onion
While the rolls are soaking, peel the onion and dice it very finely. For a milder and more digestible onion flavor, sauté the diced onion in a small amount of oil over medium heat until softened. This step is optional but highly recommended for a more refined taste.
Step 3: Combine Ingredients
Once the rolls have soaked, squeeze out all the excess water. In a large mixing bowl, combine the minced meat, squeezed rolls (or breadcrumbs), eggs, diced onion, and mustard. Season the mixture with salt and pepper.
Step 4: Mix Thoroughly
Using your hands, knead the mixture thoroughly until all the ingredients are well combined. To form the meatballs, moisten your hands with water to prevent the mixture from sticking. Shape the mixture into 6-12 meatballs, depending on your preferred size.
Step 5: Fry the Meatballs
Heat the clarified butter in a large skillet over medium heat. Carefully place the meatballs in the pan, ensuring not to overcrowd it—only about half of the pan should be filled to maintain the correct temperature of the frying fat.
Important Tip: If the pan is too crowded, the temperature will drop, causing the meatballs to release liquid and preventing them from browning properly.
Fry the meatballs for about 6-8 minutes on each side, or until a golden-brown crust forms on the bottom. Only turn the meatballs once a crust has developed, as this will help maintain their shape and juiciness.
Step 6: Drain and Serve
Once the meatballs are cooked through and evenly browned, remove them from the pan and place them on kitchen paper to drain any excess fat. Continue frying the remaining meatballs in batches.
Step 7: Enjoy Your Meatballs
Serve the meatballs hot with your choice of sides—mashed potatoes, a fresh salad, or pasta with tomato sauce are excellent companions. You can also enjoy them as part of a hearty sandwich or as finger food with a dipping sauce.
Nutrition Information
- Servings: 6-12 meatballs (depending on size)
- Calories: Approximately 250 kcal per serving (for 1 medium-sized meatball)
- Protein: 18 g
- Fat: 15 g
- Carbohydrates: 8 g
- Fiber: 0.5 g
- Sodium: 480 mg
Tips for the Perfect Meatballs
- Do Not Overmix: Overmixing the meat can make the meatballs tough. Mix until just combined for the best texture.
- Moist Hands for Shaping: Keeping your hands moist while shaping the meatballs prevents sticking and makes it easier to form them into uniform shapes.
- Testing Seasoning: Fry a small piece of the meat mixture to taste before forming all the meatballs. This way, you can adjust the seasoning if needed.
These ultra juicy and delicious fried meatballs are simple to make and packed with flavor. Whether you’re cooking for a family dinner or a special occasion, this recipe is sure to impress with its tender, flavorful meatballs that are sure to please everyone at the table. Enjoy!
