FOOD NEWS
23 Hacks For Better Homemade Meatballs
BY SARA KLIMEK
Use Broiler
Broiling meatballs only takes about 10 minutes, compared to upwards of 20 on the stovetop, and it will ensure the outside gets perfectly crunchy while the inside stays soft.
The broiler allows heat to distribute the fat throughout the meat, which reduces the need to add extra oil to the pan. A broiler pan also allows air to flow under the meatballs.
Use Stuffing
Instead of breadcrumbs, use stuffing mix to prepare meatballs. You'll get the same dried bread addition with extra flavor from herbs and dried veggies in the stuffing.
You can also use leftover pre-made stuffing by moistening the fresh stuffing with about two tablespoons of water per cup. For dried box mixes, add a half-cup of water to the mix.
Add Cream Cheese
Stuffing cream cheese in your meatballs helps to balance out the acidity and saltiness of the sauce, resulting in a smoother, easier slice through when you eat it.
Besides having a big impact on the texture of the meatballs, the cream cheese also plays well with other meatball additions, like bacon or jalapeño peppers.
Use Italian Sausage
Italian sausage is the flavorful shortcut for outstanding meatballs, as it has the right amount of spices and the right amount of fat to keep meatballs moist.
As a result, you won't need to add extra ground pork, and you may even forgo extra lean meats. For a sausage-only meatball, add extra binders to give it a meatball-like texture.
Use Ricotta Cheese
If you want juicier meatballs, add ricotta cheese in a ratio of 1½ pounds of ground meat for a cup of whole milk ricotta cheese, per food celeb Michael Symon.
When mixed with binders and cheese, the proteins like pork and beef help the meatballs keep their shape. However, adding too much ricotta can cause them to fall apart.