Meatballs: the food of summer!

How many of you don’t associate summer with the aroma of freshly fried meatballs? It’s true that although meatballs are a timeless classic meze, they have a special charm in summer, especially when we enjoy them at the beach after a swim!

Here are a few tips for the tastiest summer meatballs:

Choose ground beef, as it’s the classic choice for meatballs because of its “mild” aroma.

The ground meat we choose shouldn’t be completely trimmed of fat.

Choose ground meat according to how fatty you want it to be, from flank, chuck, shoulder, top blade, or round.

Ask the butcher to run the meat through the grinder twice.

The longer you knead them, the fluffier they’ll be.

Leave the ground meat to rest in the refrigerator for at least 30 minutes. This allows the aromas and flavors to meld, the meat to marinate, and the mixture to firm up enough to keep it from falling apart in the pan. Also, the meat mixture should be cold from the refrigerator so the meatballs don’t soak up
oil.

Shape medium-sized meatballs, neither too small nor too large.

Always fry them coated in flour, as the flour creates a protective crust around each meatball, keeping it juicy and fluffy inside.

If we want them to release the aroma of spearmint, we should add dried spearmint as well as fresh.