So what makes the best meatballs? Here are my thoughts and tips:

Using as many fresh ingredients as possible. Fresh meats (not previously frozen), fresh herbs, fresh bread crumbs, fresh aromatics. Everything is fresh here except the aged parmesan but of course that’s that’s for good reason.

Use a blend of meats for best flavor. I use beef and pork because that’s what accessible to me and at a reasonable price. But if you can get veal use 2/3 lb beef 2/3 lb pork and 2/3 lb veal.

Don’t use low fat percentages of meats. The fat makes the meatballs tender. Stick with 80 or 85% lean.

Use liquid to moisten, and I recommend milk not water. Whole milk adds more flavor and richness than water will.

Use enough eggs to bind. Without the eggs the meatballs will fall to pieces especially when tossed into the sauce. I like to use 1 egg per pound of meat so here we go with 2.

So what makes the best meatballs? Here are my thoughts and tips:

Using as many fresh ingredients as possible. Fresh meats (not previously frozen), fresh herbs, fresh bread crumbs, fresh aromatics. Everything is fresh here except the aged parmesan but of course that’s that’s for good reason.

Use a blend of meats for best flavor. I use beef and pork because that’s what accessible to me and at a reasonable price. But if you can get veal use 2/3 lb beef 2/3 lb pork and 2/3 lb veal.

Don’t use low fat percentages of meats. The fat makes the meatballs tender. Stick with 80 or 85% lean.

Use liquid to moisten, and I recommend milk not water. Whole milk adds more flavor and richness than water will.

Use enough eggs to bind. Without the eggs the meatballs will fall to pieces especially when tossed into the sauce. I like to use 1 egg per pound of meat so here we go with 2.

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