Using different proteins adds to the taste and texture of meatballs. Fattier meats will also help to keep them moist. I like using ground beef, ground pork, and Italian sausage.
1
Breadcrumbs help add structure to the meatball, but can dry it out if you add too much. Soaking them in milk helps to retain moisture.
2
Before mixing in the meat, make sure all your other ingredients are combined and well mixed. This will make it easier to imix in the meat.
3
Over mixing the meatballs can cause them to be tough. To keep meatballs tender, mix until the ingredients are just combined.
4
Searing the meatballs over medium-high heat before adding them to the sauce will help add a ton of flavor in the browned crust that develops.
5
Use an ice cream scoop to portion out meatballs so they are a consistent size and shape. Gently roll them in your palms to form.
6
After searing, finish your meatballs in the sauce. Allow them to simmer for about 20 minutes until cooked throughout. This will add extra flavor to the sauce.
7
Meatballs can take a little time to make, so make it count! Make a double batch and freeze the extras on a baking sheet for 1-2 hours until firm, then transfer to a freezer bag for later.
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