When making meatballs — whether with beef, turkey, or another meat — it’s essential to get the textural balance right. You want them firm enough so they don’t fall apart when cooking, while still keeping a tender, juicy texture. That is why it is key to use a binder or two. An egg is usually a good start, as that can help with the tenderness and texture, but the king of meatball binders is breadcrumbs soaked in milk. #meatballs #meatballrecipes #cookinghacks #cookingtricks #meatballdishes…
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