5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
Tonight's forecast: cloudy with a chance of meatballs.
Spiced ground meat, shaped into balls, before being braised, baked or fried is well-rounded comfort food at its finest.
Five Tips for Great Meatballs: Daniel Holzman and Michael Chernow
1. Pay attention to what you’re putting in the balls
Chances are you'll want to adjust something the next time you make it so it’s really nice to know what you did, and not make the same mistakes again.
And don't be afraid to season the balls, the flavors tend to mellow as the meatballs sit and absorb the ingredients. For recipes that call for braising, always add a little extra salt as the braising process tends to leach out some of the flavor."
2. Make sure you use top-quality ingredients
3. Cook off a tester ball and taste it before rolling all the balls out
4. Grind your own meat
For some of our meatballs, we use multiple grind sizes which allows us to add interesting texture and differentiate ingredients. Grinding the meat yourself will allow you to mix the ingredients before you grind which saves time on chopping and helps to incorporate everything without over-mixing. When a recipe calls for fresh bread, we just grind it right in."
5. Choose your crumbs wisely
Using fresh bread generally translates to a lighter, fluffier texture which is welcome in meatballs with heavier base ingredients like beef and pork."
Classic Tomato Sauce
Makes 7 cups
Recipe formatting optimized by the nice folks at RecipeSEO.com
Is there someone you'd like to see in the hot seat? Let us know in the comments below and if we agree, we'll do our best to chase 'em down.
Visit Eatocracy’s new home
Don't miss a single new story. Visit us at our (temporary) new home on CNN.com