LAS VEGAS, NEVADA - MAY 10:  Traditional meatballs and roasted red peppers are served at the Rao's booth at the 13th annual Vegas Uncork'd by Bon Appetit Grand Tasting event presented by the Las Vegas Convention and Visitors Authority at Caesars Palace on May 10, 2019 in Las Vegas, Nevada.  (Photo by Ethan Miller/Getty Images for Vegas Uncork’d by Bon Appétit)
The Best Type Of Meat To Use For Meatballs
By Nick Johnson
There are innumerable options for you to consider when deciding which type of meat to use in your meatballs. Whether it’s beef, lamb, or chicken, you’ll want to be sure to achieve the right ratio of lean meat to fat.
Many feel that the best mixture for a meatball combines ground beef, pork, and veal, because as Southern Living explains, "Pork gives the meatballs extra flavor, and veal helps keep them moist and tender." Veal, unlike beef, is made from young calves, and the lack of development in their muscles is what makes the cut so tender.
The right ratio of lean meat to fat is 70% to 30%, respectively, according to First We Feast. Additionally, it's imperative that the meat you use is ground, as the relatively short amount of time that a meatball should be cooked will be insufficient to tenderize intact cuts.