Meatballs, with a rich history dating back to ancient Persia, have evolved through agricultural and culinary trends. Celebrity chef Donatella Arpaia emphasizes that beef chuck is the ideal choice for meatballs thanks to its distinct flavor and optimal fat-to-lean ratio. While trends have led some to experiment with pricier cuts like brisket or short rib, Arpaia warns that these can introduce a gritty texture if improperly handled. Thus, beef chuck remains a robust and cost-effective option for creating plump and tasty meatballs.
According to Chef Arpaia, beef chuck is the absolute best beef for meatballs. "It has a distinct beefy flavor and naturally comes with an 80/20 fat-to-lean ratio, which is ideal for juiciness."
"I know it's become trendy to add brisket or short rib because of their rich marbling, and sure, they can add depth of flavor - but they also come with drawbacks."
Beef chuck delivers on a robust, beefy flavor but it's often the more affordable cut of meat at the butcher counter.
If they're not properly trimmed or ground finely, they can create a coarse, sometimes gritty texture that takes away from the smooth, uniform bite you want in a meatball.
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