HOW TO MAKE THE PERFECT MEATBALLS, EVERY TIME

Remember these five tips and you’ll never make bland, tough meatballs again! Be careful not to overcook it. And remember: a little duck fat or olive oil goes a long way when you’re frying lean meatballs, keeping them moist. so work lightly, using your hands, not a spoon, to mix all the ingredients for an airy result. Make sure your hands are slightly damp (or lightly oiled) to prevent the mixture from sticking to your skin. 5. COOK THEM THE

RIGHT WAY You can either fry meatballs, bake them in the oven, grill them or cook them in a soup or broth. Sear them for a good brown crust before gently braising for 15–20 minutes – they won’t overcook when immersed in liquid and will absorb flavour.