2 Unexpected Ingredients for Perfect Meatballs
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Your meatballs need MSG.
I am so pleased with myself – I came upon this discovery independently over the years of making meatballs and I will say, without any hint of modesty that I make GREAT meatballs! 😄 👍🏻
Sounds like what we need is msg 😁
Or we could just get the MSG the old fashion way by adding it.
It’s way too expensive.🎃🎃🎃
Made these and the texture sucked using the gelatin.
Strongly disagree
Preach!
Dairy and red meat should never be mixed, it’s not kosher, just like pork isn’t kosher.
Very good to know thank you
I definitely will try this…
My grandma was 🇮🇹 and effectively used to add prosciutto/parmigiana in veal meatballs for her famous lasagna
I am here for the culinary hug that comes from Umami, BUT this sounds like an open declaration of war against misinformation social media clout goblins… Checks to see if @FlavCity has entered the chat.
I need these meatballs in my life
Yep…and a panade. The panade ensures tenderness, and moisture, with or without the ham and cheese. Together, they are unstoppable!
what other things have glutamates?
Thanks! Gonna use prosciutto next time! 🥰
Knowledge based cooking Dan is the king.
Do you mean parmigiano or "parmesan"
maybe hold off on deli meat for a bit longer, just in case
Proportionally, for one pound of ground meat, how much prosciutto and Parm should be added?
Thank you!