Bobby Flay's Italian Meatball Recipe (2024)

FAQs

How to make meatballs that don t fall apart in sauce? ›

As the collagen in the meat dissolves over time, it transforms into gelatin, which not only adds a silky texture to the sauce but also contributes to the overall richness and depth of flavor. The longer the simmer, the more tender and succulent the meatballs become.

But too much bread crumbs make them too loose, and not enough bread crumbs won't help them hold together either. Similar issues can be caused by eggs: Too many eggs, and the meatballs will be too soggy.

Adding raw meatballs to the sauce and gently simmering till cooked yields ultra-tender results, and infuses the sauce with meaty flavor—a slow cooker gives great results.

Baking drains the fat out of the meat which takes away a lot of the flavor. Frying is my preference, however, many times I just drop the meatballs right into the sauce without frying or baking. The meatballs stay in tact, are tender, and all the flavor is there and into the sauce.

Baking will result in meatballs with a crunchy exterior, though the caramelisation achieved from frying will be superior. Baked meatballs take the least amount of effort, as you'll only need to turn them once or twice throughout the cook and you can make a larger batch at once.

They are super flavorful but what makes them so so tender and moist is this: Plain Greek Yogurt. The lactic acid from the yogurt tenderizes the meat while adding subtle flavor. The addition of egg and parmesan cheese help keep the meat together so that you get delicious weeknight meatballs in minutes.

An egg is usually a good start, as that can help with the tenderness and texture, but the king of meatball binders is breadcrumbs soaked in milk (also known as a panade). Soaking the breadcrumbs first makes them pliable and soggy, which allows them to easily and evenly mix into the ground meat.

Should I put egg in my meatballs? ›

You only need a small amount of egg – it's there only to help the cooked meatball retain its shape, and shouldn't detract from the meat's flavour or texture. Filler ingredients like breadcrumbs or flour are important too because they stop the meatballs becoming dry.

Milk, definitely. Water doesn't add flavor or fat, so it detracts from the finished meatballs. If I don't have milk, or I'm making them for people who don't eat milk with meat (a significant portion of my family keeps kosher) I use beef or chicken stock. It adds moisture and flavor, which is what you want.

Baking soda, otherwise known as sodium bicarbonate, appears often in köfte recipes. It raises the PH level of the meat, making it harder for the meat's protein molecules to bond. This in turn allows the meat to retain water as it cooks. And more water means a moist meatball.

Rolled Oats

Oats are the perfect substitutes for breadcrumbs in meatballs or meatloaf. While they aren't ideal for a crispy coating, they add the right amount of texture to bind meat, eggs and flavorings together into a delicious Italian-inspired feast.

Two ingredients we suggest are Perfected Xanthan Gum or Perfected Guar Gum. These will thicken the water in the recipe ever so slightly and help prevent separation as well as allow for better redistribution if there is any separation.

Freezing the meatballs in a single layer first means that they won't stick together once frozen. This means you can take out only what you need, which is helpful if you're freezing more than one batch at a time.

Usually, I'm making meatballs with Sunday sauce. I simmer them in the sauce for 2-3 hours. The longer you simmer them, the softer they will be.

Meatballs can overcook in a soup

If they're left in stock, sauce, or soup for too long, they will become soggy and unappetizing. You should only cook them until they are browned before adding them to your soup to finish cooking.