Using fatty cuts of meat, particularly lamb or pork, is crucial for making moist meatballs. A 50/50 blend of lamb ensures flavor and juiciness. Size matters when shaping meatballs; they should be plump rather than bite-sized to prevent drying during cooking. Cooking meatballs with ingredients like red onions and a binding agent, such as quinoa or breadcrumbs, enhances flavor. Larger meatballs can be charred properly without losing moisture, making them delicious and juicy.
You need fat. Either lamb or pork is the best fundamental meat you bring into it. The fattier the meat, the less likely it will dry out during the cooking process.
Don't make them too small when you sear them off because they tend to get dry. Make sure your meatballs aren't bite-sized but plump and substantial before you cook them.
I love to cook meatballs with red onions, cook them down, nicely chopped or blended in, and then a good something to soak that up.
Lamb meatballs can be charred harder.
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