Tips for a great meatball
We all know what the perfect meatball should taste like. But actually making one that meets all the requirements and doesn’t fall apart? That’s another story. With these tips, you’ll succeed.
The bread
Breadcrumbs from a packet? Get rid of them! To make the best meatballs, you really need bread. A few leftover slices of white bread are fine, and it doesn’t matter if they’re a little old. You’re going to make them wet anyway. Wet? Yes, soak them in milk for a moment and then squeeze them out well. If you’re wondering why that wet bread is a must: the extra moisture in the meatballs prevents the meat proteins from shrinking and becoming tough during cooking.
The egg
You need an egg for a firm meatball. When the meatball heats up, the egg sets and binds all the ingredients together perfectly without making the mixture tough. Don’t use too much: one egg per half kilo is enough.
The seasoning
Seasoning shouldn’t be left out either, otherwise your meatballs will end up tasting exactly like hamburgers. Go wild with, for example, parsley or basil. Another delicious option: Donna Hay uses cumin seeds and fresh oregano for her lamb meatballs to add extra flavour.
The meat
Remember: the fattier the ground meat you use, the juicier your meatball will remain while cooking and the more tender it will ultimately be. Conversely, if you use ground meat with little fat, there’s a good chance it will become somewhat drier and tougher. Ground meat with a fat content of 20 to 30 percent is perfect. You usually won’t find that at the supermarket; you’ll need to visit the butcher. They can also advise you to use a mixture of different types of ground meat: delicious! Want to make meatballs with ground chicken or turkey, which are naturally low in fat? Be extra careful when putting them in the pan.
Mixing
Once you have all the ingredients in a bowl, you can start mixing. Never do this with a mixer or a spoon, but always with your hands. This prevents you from crushing the meat. That happens much faster with, for example, a spoon, resulting in tough meatballs. Ready to start rolling? Grease your hands with a little oil beforehand. This keeps the meat mixture from sticking to your hands.
Frying or simmering?
There’s something to be said for both. Frying automatically gives your meatballs a crispy coating. The outside caramelises, which creates even more flavour. In that case, we do prefer small meatballs. Why? If you put a large meatball in the pan, it takes too long for it to brown evenly on all sides. You can also let the meatballs simmer in the sauce. They won’t develop a crispy crust, but they will become wonderfully succulent. What’s more, some of the flavour from the meatballs infuses the sauce.
