Okay I’m done, if you’re not sold now you never will be □ PLUS PLUS you can get on with the sauce as they cook. Winner! PLUS we’ll be using the grill later on to cook the subs, so it’s nice to get it heated up and ready. Grilling/broiling the meatballs means you can get a good caramelization on the outside, you can allow them to finish cooking in the sauce AND you can cook them all at the same time. They also tend to stick to the pan unless you’ve got a really good non-stick pan. you’ll probably have to work in batches because they won’t all fit in the pan. ![]() it’s difficult the keep the meatballs in uniform shape and 2. The only limitations with frying however are 1. You can also then have them finish poaching in the sauce. Pan Fried Meatballs (method 2)įrying the meatballs means you can get good browning on the outside. Ideally you want the meatballs to be ever-so-slightly undercooked in the centre so they can finish poaching in the sauce. And often by the time that happens they’re slightly overcooked on the inside. They don’t get the direct heat they need to properly caramelize on the outside. However, it’s difficult to get a really good browning on them. Here’s what I’ve found: Baked Meatballs (method 1)īaked meatballs are great because they require the least amount of effort. That also means I’ve tested out different ways of cooking them, you know, for research purposes obviously. ![]() I’ve made enough meatballs in my time to last me a lifetime. Process shots: soak bread in milk, Worcestershire sauce and grated onion & garlic (photo 1), mash with a fork (photo 2), add parmesan, egg, oregano, parsley and s&p (photo 3), mash again with fork (photo 4), add pork and beef (photo 5), combine (photo 6). For these meatballs we’ll also be using a 50/50 split of pork and beef (pork adds richness). The difference between using high fat and low fat meat is crazy. In this instance you’ll want to choose meat that is high in fat (15%+). The most important step in ensuring your meatballs come out nice and juicy is choosing the right meat. This will reduce the amount of time you need to mix. To help prevent this you’ll want to mix all of the ingredients bar the meat, and then work in the meat. This will result in your meatballs coming out tough and dry. When you mix in all the meatball ingredients make sure you don’t squish the meat into oblivion. The second tip to ensure your meatballs come out soft is making sure you don’t overwork the meat. In this context it means using milk and bread. By allowing the pieces of bread to soak up the milk, it locks in moisture and keeps the meatballs mega soft as they cook. A panade is essentially a mixture of starch and liquid that you add to meat to keep it moist. The first and arguably most important step to making soft meatballs is starting with a panade. Let’s dive into the essentials when preparing meatballs. We’re all in agreement that the best kind of meatballs are meatballs that are ultra soft and mouthwateringly juicy, right? Okay good. It takes a little extra time but I promise you it’s 100% worth it. ![]() This means we’re making the meatballs and we’re making the sauce (I’ll spare you the bread □). ![]() I’m a firm believer in ‘go hard or go home’ and these subs are no exception. There’s a few different ways to make a meatball sandwich, and here I’ll show you exactly how I make mine. Meatball sandwiches don’t come more delicious than this! These meatball subs are made with soft & juicy Italian meatballs & wrapped in an easy marinara sauce.
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