Meatballs are a staple of Mediterranean cuisine. The classic herby Italian kind is joined by Greek Keftedes, Turkish Kofta, and Middle Eastern versions that often feature spices like cinnamon and allspice. In Sweden, ‘köttbullar’ (meatballs) are considered a national delicacy, typically served with a dollop of lingonberry jam, some creamy mashed potatoes, and a bit of savoury gravy.
No matter how you serve them, the core recipe for meatballs follows a simple formula of minced meat (often pork, beef, or lamb), onions and herbs, breadcrumbs, seasoning, and eggs to bind the mixture. If you have this simple list of ingredients, it’s easy to make meatballs in a few minutes. But an Italian-American foodie says that the authentic Italian recipe includes a simple adjustment.
Food writer Stella Totino says that her cooking abilities often fail her when she tries to recreate her Grandma’s best recipes, like her “smooth, juicy meatballs.” She quizzed Italian chefs on their insider secrets and discovered “one key trick [she] had been missing”.
Stella revealed that the breadcrumbs are responsible for the delicious meatballs, not the meat or seasoning mix.
Breadcrumbs act as a binder that helps hold the meatballs together and absorb moisture, preventing them from becoming dry and tough during cooking.
But the Italian-American foodie says that breadcrumbs should be swapped for bread soaked in milk or water, which Angelo Caruso, Italian chef and owner of Angelo’s Ristorante in Stoneham, Massachusetts, swears by.
Rocco Carulli, Southern Italian owner-executive chef of R HOUSE in Miami, agrees that this step is a non-negotiable he was taught by his nonna while growing up.
The soaked bread is thought to blend more evenly into the meatball mixture than dry breadcrumbs, but the refined details of what you use are open to interpretation.
While some chefs prefer to soak the bread in water, others push for a richer option like milk or cream.
Nonetheless, using stale bread is recommended because it absorbs more fat from the milk or cream than fresh bread, resulting in a more tender meatball.
Chef Angelo said, “Soaking the bread will also help it blend more evenly into the meat mixture which also keeps the meatballs from drying out as they cook.”
Swapping breadcrumbs for stale bread is a good way to use up waste products and inject extra flavour into your meatballs – whether you’re using chicken, beef, lamb, veal, turkey or pork.
For the breadcrumbs, bread is a stellar substitute, but you can get creative by soaking herby or cheesy bread types in the mixture.
Rocco insists that you must not skip the bread bath regardless of what ingredients or protein you use, calling it the non-negotiable rule of Italian grandmothers.
Besides the soaking, the experts share a few more tips for meatballs, including a warning not to overmix. Cooking amateurs will also be pleased to know that your hands are the best tool for making meatballs rather than any fancy machines.
Chilling the mixture before forming the meatballs helps them hold their shape, firm up the fat, and have a more even texture.
