Get a breakdown of what makes a perfect meatball

n many pizzerias, meatballs are one of the most under utilized items on the menu. My own included. The ideal meatball is deeply flavorful and juicy with a tender bite that is somehow still cohesive. So why relegate them to simply a side dish when they have so much potential and versatility? Meatballs can be tucked into a sandwich, used to top off a pasta dish, crumbled or cut onto a pizza, smashed into a patty melt, rolled into an arancini, folded into the middle of a garlic knot, or even used as a protein on salad.

While many cultures have their own take on what we call a meatball, the version most of us are familiar with is the Italian American dish that is made following a pretty traditional format. This involves combining ground beef and pork for the base, adding in Parmesan or another aged Italian hard cheese, some form of breadcrumbs, garlic, spices and a cracked egg. Of course, there are variations that make certain ones stand out and others fall short.

What makes a perfect meatball?

To create your perfect meatball, it’s easiest to break down the components:

1. The Meat. A pork and beef combo is the most common, but you can use pretty much anything: chicken, turkey, lamb and buffalo are all great options. The type of meat you decide on will have a big impact on the
   flavor profile as well as the texture. The whiter meats tend to be a bit chewier while red meats and pork have a more tender mouth feel. Another thing to consider is the fat content because, as always, fat is flavor. If you want to make them vegetarian, there are many plant-based “meats” out there. There are the more common ground alternative meats, but you can make your own base out of eggplant or nuts as well.
2. The Grind. How coarse the grind of the meat can change how the meatballs form and the overall texture of the ball.
3. The starch. I generally use some gluten-based starch. Anything from breadcrumbs to bread soaked in milk to crushed cracker or simply flour will work. If you’re trying to make them more versatile, using a gluten-free substitute is always an option.
4. The Eggs. Don’t forget your binder. While starch helps to bring everything together, eggs also play a big role.
5. The Cheese. The traditional recipes usually call for Parmigiano Reggiano or Pecorino Romano.
   Really any aged, hard Italian cheese will do but if you want a different flavor profile, don’t be afraid to branch out with other varieties. Sharp cheddar and Manchego have worked really well in the past for me.
6. The Fruits and Vegetables. Garlic is the obvious choice here, but if you’re changing things up, I love everything from roasted red pepper to fresh jalapeños to dried fruits.
7. The Herbs and Spices. Fresh or dried these give your meatballs a big burst of flavor.

Once you get your base recipe down, it’s fun to change things up. Meatballs really have endless possibilities. Instead of a rotating pizza special, you could capture customers with a weekly meatball special that you serve as a sandwich and pizza topping. Since there are so many pork-based pizza toppings, it’s nice to make a meatball that is made from something else. A few ideas to get you started:

• Apricot, feta and thyme lamb meatballs
• Hatch chiles, sharp cheddar and roasted garlic turkey meatballs
• Sun-dried tomato, oregano/basil, goat cheese and chicken meatballs.
• Pine nut, basil, raisin and eggplant “meat” balls

Whatever type of meatball you decide to make, the way you plan on serving them might change how you form them and what cooking method you use. For example, if I am using them in a meatball sandwich, I like the dough to be tighter and really stick together. If I am putting them on top of a pasta dish, I think that forming them a bit looser, so they fall apart, is texturally more appealing. To make prep easier you can mix a big batch of batter and then ball it up over a few days.

Whether you are baking, frying, steaming or braising your meatballs, always remember to taste test. This means pinching off a small piece of the meatball batter and cooking it off to see if you need to adjust anything, salt being the most obvious.

How you cook them can change the flavor and texture. Frying them creates a chewier crust and seals in all of the fat, whereas steaming them will make for a softer, more pliable meatball. I’m a big fan of baking them off and then finishing them by braising in our marinara sauce. I also do this out of necessity since we have exactly one oven at my shop and that’s a pizza oven.

It’s not just the meatballs themselves that you can get crafty with. Smothering a classic meatball in Alfredo, pesto or vodka sauce will put a brand new spin on the dish. If you’re feeling really wild, you can even try a BBQ sauce. The best thing about it is that all of this works great on pizza as well.

As you can see, there are endless possibilities to play around with. Meatballs are a great way to cater to customers with certain dietary restrictions like gluten or pork. Don’t be afraid to mix things up and always remember to taste test.

Turkey, Hatch Green Chile and Sharp Cheddar Meatballs Recipe

Get the Turkey, Hatch Green Chile and Sharp Cheddar Meatballs Recipe.

Audrey Kelly owns Audrey Jane’s Pizza Garage in Boulder, Colorado.