On the Christmas table, you want home-made juicy meatballs. But getting the perfect meatballs that are juicy yet don’t fall apart can be a real balancing act.
Many people usually have breadcrumbs in their meatballs, but there is actually one more ingredient that will take your meatballs to the next level. If you haven’t had this ingredient before, it’s high time to start now.
The secret ingredient in juicy meatballs
Namely, milk is one of the secrets behind really good meatballs. For Better says the chef Matthias Larsson why it is used in the batter.
– To make them juicier. You can also use water, or cream if you want them fatter. The breadcrumbs are then used to bind the milk or liquid, he explains.
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Then you can add mashed potatoes to the meatballs
For those who want to make gluten-free meatballs, or for some other reason do not have breadcrumbs in the batter, you can replace it with a variety of other things.
– I had taken some mashed potatoes. Mashed white beans or chickpeas also work. It can be used with gluten- and lactose-free meatballs.
READ MORE: That’s the difference between panko and breadcrumbs – the chef explains
That’s how you keep your meatballs from falling apart
To prevent the meatballs from falling apart when you roll them, Mattias Larsson advises on the balance between egg and liquid.
– It has to do with the amount of liquid and the amount of eggs, to get the right texture. You should be able to roll them but it should still be a soft mince, then they will be juicy. If they break, you may have to add an egg, but then also some breadcrumbs. You get to be hip and try your way, says Mattias Larsson Better.
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