"Oh, you freeze them after cooking. You kind of can't just let it go. You don't need to have a perfectly round meatball, so move the meat around. Overmixing it depends on what type of meatball you're making. So if you're going to make a lion's head meatball, I want you to overmix it until it binds together. Or if you want to make a chicken meatball, you also want to mix it quite a bit to make sure that it creates a tight meatball."
"I don't add milk, but you can. There are people who make like Italian meatballs, they add milk to white bread to soak it to make a panade. I don't think adding rice makes it fluffier. I think adding rice takes more moisture out of the meat, so it makes it like it's like a binder. When it comes to meatballs, there are no absolute musts. But there are some very practical tips to keep in mind that will always get you something delicious."
When making meatballs, there are no absolute musts, but practical techniques produce reliable results. Freeze meatballs after cooking instead of leaving them at room temperature. Perfectly round shapes are unnecessary; shaping can be relaxed and the meat moved to form the ball. Mixing level depends on the meat and desired texture: overmix for lion's head or chicken meatballs to bind them tightly; mix less for more tender results. Milk-soaked bread (a panade) is an optional binder for some Italian-style meatballs. Adding rice does not make meatballs fluffier; rice absorbs moisture and acts primarily as a binder.
Read at www.nytimes.com
Unable to calculate read time
Collection
[
|
...
]