The Juiciest Cutlets You’ll Ever Taste: A 30-Minute Georgian Recipe Packed With Fresh Herbs
You’ll be surprised by how the seemingly usual meatballs can make you become obsessed with them.
If you’re used to cooking at home, it’s likely you’ll agree that finding a recipe for juicy and tender meatballs is almost an impossible mission. However, the Georgians might have figured out the secret.
The main difference of the country’s way to prepare meatballs lies in using a lot of herbs and vegetables alongside, well, mineral water. Just try it once, and you’ll see that the trick does in fact work.
Ingredients: 700 g of ground beef and pork, 2 onions, 3 cloves of garlic, a small bunch of cilantro, 1 egg, 1 tsp of ground coriander, 1 tsp of ucho-suneli, a little mineral water (adjust according to the consistency of the meat), salt and black pepper to taste, vegetable oil for frying.
Finely chop or grate the onion, mince the garlic, and chop the cilantro. Mix everything with the ground meat, add the egg, mineral water, spices, and salt, and knead the mixture well until it becomes firm and consistent. Then shape the mixture into oblong patties.
Fry the patties in a well-heated skillet until golden brown on both sides. After that, you can reduce the heat and let them cook covered for a few more minutes so that the inside stays juicy.
