If you're making your own Meatballs..........
* If meatballs are packed too tightly and compactly, they'll turn out tough, rubbery, and chewy. Oil your hands so that the mixture won't stick to them and gently and quickly form the meatballs. Better yet, use a small ice cream scoop or spoon to make uniformly-sized meatballs.
* Mix the raw meat and other ingredients just enough that they’re evenly combined—about 10 seconds. The less handled, the more tender the meat will be.
* Instead of frying meatballs - To get that browning on the outside of meatballs, just bake or broil them instead! This method is quick, easy, and spatter free.
* Always finish cooking meatballs in the sauce. This will keep them moist and help the sauce coat them.
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