Not only are meatballs something everyone looks forward to, they also go remarkably well with most dinners.
There is, however, the issue of the bad meatball.
These were the most dense and rubbery meatballs the world has ever known.
Bread crumbs in your mix arent just nonsense, they serve a greater purpose for keeping the texture tender.
The protein strands tighten up, expel water, and become firmer.
This is part of what you see when meat cooking in a pan shrinks.
When in doubt, set up a frying pan next to you while youre seasoning the mixture.
Fry a small patty (the size of a quarter), and taste it.
If you should probably adjust the flavor, it’s possible for you to do it now.
Fats melt down and become the juicy flavor you look forward to in a good meatball.
Its best to mix with your hands.
Ensuring a tender meatball happens in each stage of its development, and that includes mixing and shaping.
This is all-too-likely with a spoon.
Instead, use your hands to lightly break up the meat and gingerly blend the ingredients with your fingers.
Shape the meatballs with a light touch too.
Keeping the meatballs uniform means that theyll cook at the same rate.
There are two easy ways to keep the meatballs the same size.
Be sure not to densely pack the meat when you scoop.
If you dont have a disher or you dont seem to have the right size, usethis trickinstead.
With these tips in mind, youre well on your way to a top-quality meatball dinner.
