Meatballs: the food of summer!

How many of you have not associated summer with the smell of freshly fried meatballs? It is a fact that, although meatballs are all time classic snacks, in the summer they have another grace, especially when we enjoy them on the beach after our swim!

But let's see some tips for the tastiest summer meatballs:

We choose ground beef, as it is the classic choice for meatballs due to its "subtle" smell

The minced meat we choose must not be completely lean

We choose minced meat, depending on how fatty we want it to be, from lapa, olive, shoulder, cap or leg

We ask the butcher to pass the minced meat through the machine twice

The longer we ferment them, the fluffier they become

Let the minced meat rest in the refrigerator for 30 minutes or more, as this is how the aromas and flavors bond, the meat marinates and tightens as needed so that it does not dissolve later in the pan. Additionally, the mince mixture should be chilled from the fridge so they don't pull
oil the meatballs

Make medium sized meatballs, not small, but not large either

We always fry them with flour, since the flour creates a protective crust around the meatball, keeping it juicy and fluffy inside

If we want them to bring out the aroma of mint, we must add fresh and dry mint separately