Mixing the spices by hand ensures an even distribution throughout the meat, which is best achieved with gloves to prevent staining from ingredients like paprika.
Drummond's meatball recipe adds oats, milk, and minced onions for a classic touch, utilizing ground chuck for a greasier but flavorful result compared to Fieri's recipe.
After mixing, I noted that the additional liquid in Drummond's recipe made the meat mixture looser but not too wet to form balls.
I dredged the meatballs in flour before frying, which added a crispy texture to the outside while they were browning in the skillet.
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