![]() It’s faster, easier, and you’ll grab the same amount of meat each time for uniformity. If you want them all to cook in the same amount of time (and look the same), use a cookie scoop. We also recommend beating the eggs before adding them so that it combines more easily with the other ingredients. ![]() Working with your hands lets you incorporate everything more quickly and gently. Overmixing ground meat can make meatballs too compact and tough. You can make your own by pulsing white or sourdough bread (without the crust) in a food processor. Top tip: This recipe works best with fresh bread crumbs. A panade, a binder made by soaking bread crumbs in milk until it becomes a paste, is the secret to moist, tender meatballs. The secret to keeping your meatballs together? Make a panade. Don't get us wrong, there's nothing wrong with all beef, but using a trio of ground beef, ground pork, and Italian sausage gives them a much more complex flavor. Our top tips for perfect, tender meatballs: Read on for our top tips (and best-kept secret) on perfecting our best-ever classic meatballs: While we love baked meatballs, searing meatballs on the stovetop and simmering in a homemade (or store-bought!) marinara results in extra-flavorful meatballs that won’t fall apart. Lucky for you, our classic Italian meatball recipe passes all of these tests with flying colors. It must be tender, packed with flavor, nicely round, and hold together while cooking.
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