The Chef-Approved Secret Ingredient for Tender, Juicy Meatball
The chef-approved secret ingredient for tender, juicy meatballs is milk-soaked breadcrumbs. Here's why it works:
When breadcrumbs are soaked in milk (or even water), they absorb moisture and expand, creating a soft, almost sponge-like texture.
This helps retain moisture in the meatballs, preventing them from becoming dry during cooking. The milk also adds a subtle richness, making the meatballs more tender and juicy.
For added flavor, some chefs also include grated cheese or finely chopped onions in the mix, but the milk-soaked breadcrumbs are the key to that melt-in-your-mouth consistency.
How to Use It:1. Combine your breadcrumbs with milk (roughly 1/4 cup of milk for every 1/2 cup of breadcrumbs).
Let them soak for about 10 minutes, then add them to your meatball mixture along with the meat, eggs, and seasonings.
– Gently mix to combine, and shape the meatballs with care to avoid compacting the mixture too much, which can make them tough.