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little milk will add moisture to your meatballs. (Many people think it's the eggs that add moisture, but their role is to bind the meat, breadcrumbs, cheese, and herbs.)
7- Use your hands
Don't be afraid to roll up your sleeves and use your hands. With clean hands, gently mix the ingredients, taking care not to overwork the meat. To avoid sticking when forming your meatballs, try lightly greasing your hands with oil or water.
8- Size matters
The size of your meatballs depends on how you plan to serve them. For soups, opt for small meatballs. If you're going to serve them over noodles, make medium-sized meatballs (about 3 to 4 cm in diameter).
9- Brown before soaking
Yes, you can cook your meatballs by putting them directly in the sauce and letting them simmer. But browning them before dipping them improves flavor and texture. You can brown them in batches on the stovetop or in the oven.
The secret to grandma's meatballs is time, patience, and a good homemade sauce. Meatballs should be cooked over low heat for maximum flavor. In addition to having delicious food, your home will smell great.
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