How to prepare juicy meatballs that won't fall apart during frying: With this ingredient, they always succeed.

Although they seem like a simple dish, meatballs can often pose a challenge in the kitchen; instead of nicely shaped pieces, they can fall apart and lose their structure during frying. That's precisely why it's important to know a few basic tricks that ensure meatballs remain firm, juicy, and tasty.

The most important thing is that the mixture is well combined, but not too dry nor too thin. Instead of relying solely on eggs and dry breadcrumbs, a better result is achieved when bread or breadcrumbs are first well softened in milk and added to the meat as a soft mixture. This helps the meatballs to be juicy and stable. One of the most important, yet often overlooked steps is to let the prepared mixture rest in the refrigerator for about 20 to 30 minutes before shaping. This way, the ingredients bind better, the mass becomes firmer, and it is easier to shape meatballs that won't fall apart. When forming the meatballs, it is recommended that they be approximately the same size so that they cook evenly. It's good to lightly moisten your hands with water or oil to prevent the mixture from sticking. Meatballs should not be placed in overheated oil because they will quickly seal on the outside while remaining raw inside. It is best to fry them at medium temperature, turning occasionally so they develop a golden-brown color on all sides. If you want extra assurance that they won't fall apart, you can lightly roll them in flour before frying, which will help create a protective layer.