@seriouseats
  @seriouseats
Serious Eats | How to Make the Juiciest, Most Tender and Flavorful Italian-American Meatballs | Serious Eats @seriouseats | Uploaded 5 years ago | Updated 5 hours ago
On top of spaghetti, all covered with cheese... What is the perfect meatball? For us, it's a plump, juicy ball of highly seasoned meat that's so tender a spoon can pass right through it with almost no resistance. For the best Italian-American meatballs, we use a couple tricks, like incorporating gelled stock and using a buttermilk panade.

FULL STORY: seriouseats.com/2015/01/how-to-make-the-best-italian-american-meatballs-in-red-tomato-sauce.html

Equipment Used:
Our favorite stand mixer: amzn.to/2UuqjiU

See More Like This!
How to Make Sous Vide Duck Confit: youtu.be/3bX1G-EASnM
The Best Mortar and Pestles: bit.ly/2tQCACx
How to Finish Pasta the Right Way: bit.ly/2TsVVs6

Subscribe to Serious Eats!
bit.ly/2BIlM59

Follow Us Elsewhere:
facebook.com/seriouseats
twitter.com/seriouseats
instagram.com/seriouseats
reddit.com/r/seriouseats

Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
How to Make the Juiciest, Most Tender and Flavorful Italian-American Meatballs | Serious EatsHow to Make DIY Instant Noodle CupsPasta With Spicy Nduja-Tomato Sauce - An ACTUAL 30-Minute MealHow to Make Yeasted Pumpkin BreadHow to Make Fried Chicken with Honey Butter and SpiceHow to Make Pasta with Spring Onion, Fennel, and Bacon | Serious EatsThe Food Lab: How to Roast Spatchcock Chicken (Butterflied Chicken)How to Make Texas Sheet CakeHow to Make a French 7525-Minute Nduja Dinner ChallengeHow to Make Pan Sauce, And Fix a Broken One!Charred Brussels Sprouts and Leek Muchim With Coffee-Dijon Dressing | Serious Eats At Home

How to Make the Juiciest, Most Tender and Flavorful Italian-American Meatballs | Serious Eats @seriouseats

SHARE TO X SHARE TO REDDIT SHARE TO FACEBOOK WALLPAPER