The Perfect Basic Meatball Recipe (2024)

FAQs

What is the secret of a tender meatball? ›

They are super flavorful but what makes them so so tender and moist is this: Plain Greek Yogurt. The lactic acid from the yogurt tenderizes the meat while adding subtle flavor. The addition of egg and parmesan cheese help keep the meat together so that you get delicious weeknight meatballs in minutes.

An egg is usually a good start, as that can help with the tenderness and texture, but the king of meatball binders is breadcrumbs soaked in milk (also known as a panade). Soaking the breadcrumbs first makes them pliable and soggy, which allows them to easily and evenly mix into the ground meat.

Whether it's breadcrumbs or egg (or both), or simply salt, binding the mince is a crucial step in maintaining the softness of your meatballs while preventing them from falling apart. Try soaking your breadcrumbs in milk for extra moisture and fluffiness.

A traditional size for this sort of meatball is 2 to 3 inches across, but you can make them any size you want. Once you roll the meatball in your hands, roll it in the flour to give it a good coating. Set each one on a baking sheet as you work.

Baking will result in meatballs with a crunchy exterior, though the caramelisation achieved from frying will be superior. Baked meatballs take the least amount of effort, as you'll only need to turn them once or twice throughout the cook and you can make a larger batch at once.

Italian Meatball Ingredients

Bread crumbs: Use store-bought bread crumbs or make your own at home. Milk: Milk adds moisture, ensuring the meatballs don't dry out during the cooking process. Onion: An onion lends bold flavor. Meat: You'll need a pound of ground beef and a pound of ground pork.

Vincenzo's Top Tips To Make Italian Meatballs

You can whisk the egg separately before adding it to the bowl too if you prefer! The are the best utensil in the kitchen is none other than… Your HANDS! It can definitely massage and combine ingredients really well!

Why are my homemade meatballs tough? ›

When meatballs are tough, it's often because they've been overworked. Start by thoroughly mixing all of the ingredients except for the ground meat. Once you add the meat, you want to work it only just enough so the ingredients are evenly distributed.

Breadcrumbs: I add breadcrumbs for texture. I also love substituting them for crushed saltine crackers like we do for this meatloaf. Milk: Adds moisture and tenderizes the meat, making our meatballs juicy and tender once cooked. Egg: Adds more moisture and helps the mixture firm up once cooked.

Get Your Hands Dirty

Overworking ground meat makes it tough and will never lend itself to a tender and light meatball. The best way to combine your ingredients to perfection is by using your fingers, which are much lighter than a hard spoon, and will keep the meatball mix from turning into a paste.

Filler ingredients like breadcrumbs or flour are important too because they stop the meatballs becoming dry.

Add moisture.

Since the protein in meat makes it shrink when cooked and can result in tough meatballs, you want some insurance against that. Eggs and binders like breadcrumbs mixed with milk all help with keeping meatballs tender and moist, so don't skip any of these.

Use a mix of ground meats

Lean ground meats like ground sirloin, chicken, and turkey breast tend to dry out and make meatballs tough. I like to use equal parts ground beef chuck and ground pork.

Tenderizing the Meat:

As the collagen in the meat dissolves over time, it transforms into gelatin, which not only adds a silky texture to the sauce but also contributes to the overall richness and depth of flavor. The longer the simmer, the more tender and succulent the meatballs become.

You only need a small amount of egg – it's there only to help the cooked meatball retain its shape, and shouldn't detract from the meat's flavour or texture. Filler ingredients like breadcrumbs or flour are important too because they stop the meatballs becoming dry.