"Soy sauce is brimming with salty flavors, which will complement the existing ingredients in your meatballs and draw attention to their savory components, like the ground meat or mushrooms. Soy sauce is an excellent choice for adding to meatless meatballs as well. The saltiness and soy flavors add depth to walnut-, lentil-, or bean-based meatballs. You won't need to add more than about a tablespoon per pound of meat (or meat alternative) that you use."
"Extra liquid is the enemy of a good meatball, which is why adding small amounts of soy sauce to your recipe is important. Besides this liquid, also ensure that you're using enough binders, like eggs or breadcrumbs, to help your balls keep their shape. Besides adding the tablespoon or so of soy sauce directly to the meat mixture, you can rehydrate the breadcrumbs - or even stuffing, which is a hearty alternative to breadcrumbs in meatballs - with a mixture of soy sauce and water"
Soy sauce adds salty, savory umami that complements the ground meat, mushrooms, and other ingredients in meatballs. A small amount, about a tablespoon per pound of meat or meat alternative, is enough to boost flavor without overpowering the mixture. The saltiness and soy notes add depth to walnut-, lentil-, and bean-based meatballs as well. Extra liquid can compromise meatball texture, so use soy sauce sparingly and increase binders like eggs or breadcrumbs to maintain shape. Rehydrating breadcrumbs or stuffing with a soy sauce and water mixture helps the flavor permeate throughout. Soy sauce can be used across international meatball recipes.
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