FOOD NEWS
The Chef-Approved Secret Ingredient For Exceptionally Flavorful Meatballs
By Julia Mullaney
Simmering meatballs in tomato sauce is a common way to infuse flavor, but adding a little right into the mix will help give them an extra burst of acidity and keep them moist.
Tomatoes add umami to the mixture while also making it a little silkier. This is true regardless of the meat you use, whether you opt for poultry or a mix of beef, pork, and veal.
Mixing the meat with tomato sauce also prevents the meatballs from becoming chewy. The tomatoes' acidity cuts the fattiness of the meat and breaks down the collagen.
You don't want your meatball mixture to be soupy, so add only a tablespoon or two to start. Use cold or room-temperature tomato sauce for the smoothest incorporation.
You can use store-bought sauce or make your own by simmering crushed plum tomatoes, garlic, onion, olive oil, and a little sugar (if you want it sweeter) for at least 20 minutes.