HOW TO MAKE THE PER­FECT MEAT­BALLS, EVERY TIME

Woolworths TASTE - - Easy Suppers -

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.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.