Tips for fluffy meatballs
My new favorite pizza restaurant (Pizzeria Stella in Philadelphia, if anyone is nearby!) makes incredible meatballs. They are baseball sized, doused in a very simple tomato sauce, and are somehow light and fluffy as well as richly flavored (so you don't necessarily feel like you've eaten a baseball, and can move on to pizza). My go-to recipe is Rao's meatballs, which have a similar flavor, and as much as I love them they are a bit denser - I'd love to achieve the fluffiness of Stella's. Any thoughts?
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https://food52.com/recipes/21289-extra-tender-meatballs
Voted the Best Reply!
Which brings me to the most important lesson to be learned which is:
You have to be very gentle when handling balls...
Mix together all of the ingredients but the meat then gently gently using the tips of your fingers combine them with the ground meat, gently gentily
When it is time to shape them wet your hands lightly with cold water and gently roll the meat between your palms, don't compact them or squish them, don't put pressure on them just roll gently.
This same advice works for other balls as well.
Um like Matzoh Balls, don't be dirty . ;)