The Juiciest Meatball
Can you also become incredibly happy from homemade, juicy meatballs? With lots of gravy, crispy on the outside and exceptionally juicy on the inside? How do you make sure those balls stay so deliciously juicy? With these great tips, of course.
The fattier, the better
First of all, stay far away from lean mince. Fat adds flavour and also ensures that you won’t be chewing on a dry ball later. Get mince with a high fat percentage. Your grandmother probably made her meatballs with pork mince or a half-and-half mixture, while her great-grandmother opted for veal mince. Just like we do, incidentally, because mixed with a little veal kidney fat, it makes for a seriously delicious and juicy ball.
Don’t overmix
I understand that it feels wonderfully satisfying to squeeze that raw meat with your hands. Still, don’t do it too much, because it makes the meat tougher. Knead or stir everything until the ingredients are well mixed, and then leave it alone.
Make them the same size
Make sure all your balls are roughly the same size so that they cook evenly. A large ball needs more time to cook through than a small one, and you don’t want all the small balls to end up completely dry. Since meatballs can never be too large for us, it’s a good idea to measure the internal temperature with a kitchen thermometer. At an internal temperature of approximately 72 ºC, they are perfectly cooked.
Sauces
Serving the balls with a delicious sauce? Cook the balls in it. The liquid in the sauce keeps the balls deliciously juicy. Exactly what you want, then.
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