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?