Ask the experts how to build a better meatball, and the answers generally are a pretty underwhelming, ‘It depends.”
It’s more than a case of chefs adding their personal touch to recipes. It also depends largely on which culture — for many across the globe serve some sort of meatball — they draw their inspiration from.
The meat? Anything from turkey to tofu. The binder? Pureed rice, breadcrumbs, cheese, pulpy potatoes, an egg or two, and cream all can do the trick. Cooking? Fry, bake, braise. Maybe, a combination.’It’s all about personal taste,” said Koren Grieveson of Avec restaurant in Chicago. ‘There is no secret science.”
That’s good news, because if there’s no right way to do it, it’s probably harder to mess up.
That’s good news, because if there’s no right way to do it, it’s probably harder to mess up.
Still, we were confident there must be ways to improve meatballs, regardless of variety. These are the tips we gathered from the pros.
“This is a tasty cheesy pasta dish that’s a great way to use leftover turkey. Chicken can also be used instead of turkey.”
