A That's series where we ask a Beijing-based somebody to tell us 5 Things specific to his or her life.
As the name implies, The Meatball Company is all about, well, meatballs. And when it comes to making meaty balls of goodness, these guys know exactly what they’re doing. So it’s fitting that when we asked Micku Murgolo, the co-owner and Creative Food Director at The Meatball Company, to participate in this week’s 5 Things column, she decided to give us a bit of an education about cooking meatballs. Would you expect anything else?
All you aspiring chefs out there, read on. Because according to Micku here are a few common mistakes people make when cooking meatballs. And she would know...
1. Under seasoning your balls
Proper seasoning as simple as salt and pepper can go a long way. Also, tasting your meatball mix before you cook the whole batch will prevent you from the worst kitchen sin: blandness!
2. Using lean cuts
The secret to getting juicy and tender meatballs relies on fat! Yes, that’s right. Fat. Fat adds flavor. Try using a mix of meats in your meatballs for the real deal. An ideal mixture of ground chuck and small ratio of ground pork will enhance flavors.
3. Baking your meatballs
Certainly do not fry! But probably the number one secret to getting the juiciest meatballs is sealing them. There is nothing wrong with baking your balls, but we like our balls the old school way. Browning your meatballs in some good quality olive oil will 100 percent guarantee the success of your dinner and pack in all that flavor before baking them or simmering them in a rich tomato sauce.
4. Using only dry herbs
Dry herbs are super convenient and accessible because you don’t have to deal with the fuss of cutting and preparing. But next time you try making meatballs, experiment with fresh herbs and vegetables – such as basil, thyme, onions, shallots and peppers. Fresh vegetables and herbs will constantly add moisture to your balls even if they are overcooked. They help maintain a moist texture and prevent a rubbery meatball.
5. Breadcrumb overdose
Adding too many breadcrumbs will lead to a tough and dense mixture that will not hold its shape together and might end up soaking too much moisture out. To be on the safer side, try making a panade using old bread cubes and milk. A half-cup of panade should suffice for one pound of meat.
Check out The Meatball Company on their website, themeatballcompanybj.com
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