Choose the right meat: For softer meatballs, opt for a mixture of minced meat (boe and pork). This will provide a better balance between flavor and texture. If you prefer a leaner version, prefer lean beef or chicken.
Rest in the refrigerator: Do not neglect the resting step of the dough in a refrigerator. This allows the flavors to mix well and the meat to become firmer, making the formation of the pellets much easier and will prevent them from getting rid of cooking.
Cool the tomato sauce well: Tomato sauce is one of the key elements of this recipe. Do not hesitate to customise your sauce by adding a little fresh basil, sliced garlic or thyme to intensify the flavors. A touch of sugar can also balance the acidity of the tomato.
Melting Mozzarella: For a melting and tasty effect, use mozzarella di bufala or fresh mozzarella. It will melt perfectly and add an even more creamy texture to your dumplings.
Adapt the cooking: If you have a rotary heat oven, reduce the cooking temperature by 10oC. This will ensure uniform cooking and a nice gilding on your pellets. Watch for curing closely to prevent mozzarella from burning.
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