Beef Meatball

Beef meatballs are a tasty and versatile favorite. However, many people struggle with making them perfectly juicy or flavourful, and often end up with dried or bland meatballs. The common pitfalls during the cooking process include not using enough binding agents, overcooking, and not seasoning the meatballs thoroughly. To get the most out of this dish, aim for a balance between the meat and the added ingredients. Always ensure that the meatballs are cooked just enough to maintain both a crispy exterior and a juicy interior. Contrary to popular belief, meatballs don't always come out well if they are simply dropped in a sauce to cook. Sometimes it's better to lightly fry or bake them first. A great hack is to cook a small test meatball first, adjust the seasoning if need be, and only then shape and cook the rest of the batch. Including parmesan cheese in your meatball mixture can also increase the flavor - an insider trick definetly worth trying. Also, it's not written in stone that you must use only beef; mixing meats can bring out a new level of flavour. Try a mix of beef and pork or beef and chicken for a change.