Well-made meatballs are things of joy – packed with flavour, juicy, and tender throughout. A bowl of meatballs, whether with pasta, served alongside rice, or enjoyed on their own, can warm hearts. Although the process of making the perfect meatball can be quite involved, there are a few rules that, when abided by, will ensure that you’ll make the perfect meatball every time.

Method:

First, make sure that there’s an excellent lean meat-to-fat ratio. This allows the meatballs to come out moist and juicy.

Next, use a panada. A panada is a binder made by letting bread soak in milk or stock and mulching it into a paste. Not only does the panada allow the meatball to keep its shape, but it also keeps the meatballs moist and tender.

The third rule is to sear the meatball before covering in sauce, or baking.

Finally, avoid over-mixing, as this will make the meatballs dense and tough.

Along with beef, meatballs can be made from chicken, pork, duck, salmon and shrimp. Meaning, this comfort food is versatile, and the whole family can enjoy coming up with new recipes to enjoy. Whether you opt to cook meatballs in a slow cooker, pan-fry on a cast-iron skillet, or bake, you’ll enjoy these twists on traditional meatball recipes.

Thursday Food suggests serving meatball combos this weekend and watch those faces crease in wide smiles as they relish each bite!