Meatballs are very straightforward. Chopped meat, some seasonings, and a binder. Roll into balls; cook. But there’s a secret to the moistest meatball of all. It lies in the binder, or more specifically, the bread crumbs — or lack thereof.
I grew up watching my mom take bread, soak it with water, and wring it like a sponge. She’d then grate it and mix it into the meat. Bread crumbs were just for schnitzel. I wanted to test her theory that they contribute to the softest meatballs, so I made the same recipe two ways.
Mix the ingredients. If you have time, chill mixture in the fridge for 1 hour, for easier rolling.
Preheat oven to 425°F (220°C). Shape meat into 1½-inch (4-cm) balls and place on a baking sheet. Spray with cooking spray. Bake for 10–12 minutes or until an instant read thermometer registers at 160°F (71°C). Alternately, fry in a skillet with 2–3 Tbsp oil. Toss in your favorite sauce.
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