FOOD NEWS
You Need To Start Using One Particular Italian Sausage In Meatballs
BY STEPHANIE FRIEDMAN
While you can make meatballs out of any protein, some options offer more taste and texture than others. One such protein you can use to level up your meatballs is mortadella.
Mortadella is a sausage made primarily with pork cheek, though some versions may have pistachios, olives, or even berries. It has bits of pork fat that makes the meat succulent.
When incorporated into your meatballs, mortadella will bring plenty of moisture, richness, and juiciness. Overall, your meatballs will have an additional savory flavor.
You should blend mortadella with at least one other type of meat to get the right texture and flavor balance. It can't be ground due to its smooth texture, so mince or dice it.
Since you're relying on other ingredients for consistency, use less mortadella than other proteins. If you're mixing mortadella and just one other meat, maintain a 1:2 ratio.