Moist Meatballs: The Secret to Making Them Juicy and Tasty…

Ingredients
500 g ground meat
1 egg
60 g (¼ cup) Parmesan cheese
30 mL (2 tablespoons) olive oil
1 clove garlic, chopped
5 g (2 tbsp.) chopped parsley
30 g (½ cup) fresh breadcrumbs
30 mL (2 tbsp.) milk
salt and pepper to taste
all-purpose flour for dredging
120 ml (½ cup) of (water, white vinegar, then add sugar)
120 mL (½ cup) water
Preparation
In a large bowl, combine ground meat, egg, Parmesan cheese, garlic, olive oil, parsley, bread crumbs, milk, salt and pepper.
Shape the meat mixture into balls and dredge each one in flour.
Heat a little more olive oil in a pan and cook the meatballs for 5 minutes on each side, or until crisp and golden.
Pour 120 mL (½ cup) of (water, white vinegar, then add one sugar) and water into the meatball pan and cook over low heat for 10 more minutes.