Who doesn’t love meatballs? They are part of the culinary tradition of cultures from all over the world and it’s easy to understand why. Meatballs are versatile, simple to make and can be an economical way to feed a lot of people.
Creating the perfect meatball seems like it would be pretty easy, right? After all, they’re just ground meat and few other ingredients shaped into a ball. But don’t be fooled. There are many ways in which a meatball can disappoint. Instead of being moist and tender, some meatballs end up being dry, tasteless or heavy. Never fear. Here are a few sure-fire tricks to make sure you create perfect meatballs every time.
1. Chose your meat wisely
Don’t automatically reach for the ground beef if you want the tastiest possible meatballs. Using a combination of meats like beef and pork or pork and veal will ultimately yield a richer, more nuanced flavor. The key to deciding which meats to combine is all about balance. A leaner meat like veal works well when paired with a fattier meat like pork. The other crucial factor in meatball construction is making sure that your meats are completely mixed together before adding the other ingredients.
2. Leave the breadcrumbs for the birds
Put those store-bought breadcrumbs back on the shelf. They will only make your meatballs dry and heavy. To create a light and moist meatball, grab a some leftover stale Italian or French bread. Cut it into cubes and then soak them in water or milk for about five minutes. Then, squeeze out as much liquid as possible. They are now ready to add to your meatball mix.
3. Cooking methods matter
Some people bake their meatballs in the oven on a sheet pan. With this method, they will more than likely turn out pale and without that tasty brown crust. Sautéing meatballs in a skillet is another option but tends to create uneven browning. You also risk your meatballs falling apart if you turn them multiple times. The best way to cook meatballs is to pan fry them in canola oil. It’s not a deep fry but you’ll get that lovely crust on the outside as long as you don’t crowd them in the pan. Remember, only flip your meatballs over one time.
4. Add them to the sauce at the last minute
When they are finished cooking, set them aside to cool rather than putting them directly into the sauce. A long simmer in the sauce might make them fall apart or could soften that yummy crust. The time to add the meatballs is when the sauce is finished and you are ready to cook the pasta.
