Can anyone teach me how to make soft meatballs? I made this spaghetti and meatballs recipe tonight,

Oh man, I hate when I do that! It's one of those touchy, feely kinda things.

I just add them a little bit each at a time, mixing it in, until it feels right. I find poultry to be a bit dryer and more dense so I try to loosen it up a bit. I do them early in the day to the point that they are really kinda wet and sticky feeling and then refrigerate. They really set up and grill very nicely. Honestly, it's all about the fruit salsa.

 
Sometimes the meat gets smooshed before you prepare it. I almost had a hissy fit when purchasing

ground beef at Fresh Market. The guy who was bagging it put the bag of ground chuck on the scales then started to knead and smoosh it down. Now why would they do that? I know he thought I was nuts when I told him not to do it.

 
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