How to Make Soft, Moist Meatballs
Soft meatballs have eluded me for a long time. I have tried breadcrumbs, eggs, fat, yet still couldn’t get perfectly soft ones. I have figured out with practice that breadcrumbs were far from solving the problem (though some people swear by them) and that egg yolks do help but not so much the whites. I have experimented with quantities and finally been able to get those wonderfully moist and tender meatballs I had long wanted. It took a while but I got there. Now I can enjoy meatballs more often without so much breaking my jaw (exaggerating to make my point but, really, hard ones are quite an arduous workout for the jaws). Maya keeps asking for more. She’s starting to really like her spaghetti with meatballs (changing her mind about pasta and coming to her senses at last!).
SOFT MEATBALLS RECIPE
Yield: 4 servings
Prep Time: 15 min
Cook Time: 25 min
These meatballs are simple but tasty. You can customize them to your taste by adding more herbs and spices. My focus was more on getting soft, moist meatballs.
½ cup milk
2 slices soft bread (white or potato bread), crusts removed
2 egg yolks
1 pound lean ground beef
¾ teaspoon salt
½ teaspoon ground black pepper
2 garlic cloves, minced
1 teaspoon dried basil
Place the milk in a medium bowl. Soak the bread in the milk for 10 minutes, turning it halfway through.
Add the egg yolks to the soaked bread. Stir with a fork, breaking up and mashing the bread. The mixture should be rather soupy. Add the rest of the ingredients for the meatballs and mix well with your hands. Shape the mixture into 1 1/2 –inch balls.
Bring your sauce of choice (Perfect Tomato Sauce is a very good choice!) to a simmer in a large saucepan. Add the meatballs. Cover the pan with a lid. Cook the meatballs over medium heat for 20 minutes, turning once.
Serve the meatballs warm over a starch or with a salad