The secret to chef Kevin Garcia’s meatballs at his restaurant Morello is thick, decadent brioche bread used as breadcrumbs. Garcia believes in an 80/20 ratio of meat to fat, and warns not to overwork your meat mixture. By overworking it, you force out the air and create a dense meatball. He also likes to make his a day advance and let them sit in the sauce before he serves them.
"Although not scientifically proven, meatballs usually taste better the next day, [because] they have time to absorb the flavor of the tomato braise," he tells us.
Click here to see How to Make a Better Meatball.