How to stop mint flavor dying when cooking?

Question

I notice albondigas recipes involve adding chopped mint leaves to the meatballs. Whenever I do this the minty smell is amazing coming from the freshly rolled uncooked balls however after cooking I cant taste the mint at all, I have used a LOT of mint but even so I still cant taste it. Having read that the mint flavor fades when exposed to heat, how would the meatballs be cooked whilst retaining the flavor? At the moment I brown them in the pan with a bit of oil then add them to the sauce and cook them for about 20 minutes. Thanks

Answer 1

While it is true that the mint flavor will fade with cooking, it is still there to some degree. I bet you would be able to identify the difference if you left it out. However, whenever you want to highlight a fresh herb, such a mint, it is good practice to chop some of that herb at the last possible moment before serving, and garnish your finished product. That will greatly enhance the flavor and the aroma.