Kotlety mielone are a classic family favorite. But why are some incredibly moist and flavorful, while others remain dry? It’s not just about the ingredients, but also the preparation method. Here’s how to make super juicy kotlety mielone , perfect for a lunch or dinner that everyone will love.
Ingredients
- 500g of minced meat (ideally equal parts pork and beef, 50:50)
- 1 large onion
- 1 egg
- 3 tablespoons of breadcrumbs
- 100 ml of milk
- 1 teaspoon of mustard
- 1 teaspoon of salt
- 1/2 teaspoon of pepper
- 2 tablespoons of cooking oil
- Optional: 1/2 teaspoon garlic powder, 1/2 teaspoon sweet paprika
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Preparation
- To prepare the meat : In a large bowl, combine the ground meat with the egg, breadcrumbs, mustard, salt, pepper, and any optional spices. In a separate bowl, soak the breadcrumbs in the milk, then stir them into the meat mixture. The mixture should be smooth and homogeneous.
- The onion : peel and finely chop the onion. Sauté it in a pan with a little oil until it becomes soft and translucent, without browning. Then add it to the meat and mix thoroughly.
- To shape the meatballs : take portions of meat and form fairly thick patties. This thickness is essential to retain their tenderness during cooking.
- Cooking : Heat the oil in a pan over medium heat. Fry the kotlety for about 5 minutes on each side, until they are golden brown on the outside while remaining tender and juicy on the inside.
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