A meatball is a food that defines itself: it’s literally a ball of meat. But before you start scooping clumps of ground beef into a frying pan and calling your sad dinner meatballs, let’s take a step back.

Learn how to make easy meatballs yourself at home and cook them so that they’re perfectly browned on the outside but still juicy in the middle. Here are some tricks and tips for perfect meatballs:

The Ground Meat

You can use any ground meat or mix of ground meat you like. The fans favourite is a blend of ground beef and pork. Ground lamb, turkey, chicken, veal, or buffalo are all also fair game.

Breadcrumb & Milk Binder

One trick to making sure meatballs are totally tender once they’re cooked is to use a binder. This binder helps add moisture to the meatballs and also prevents the meat proteins from shrinking and becoming tough.

Avoid Overworking the Meat

Another trick to tender meatballs is not overworking the meat - mix the meat with the binder and other Ingredients just until they’re combined.

Roasting vs. Simmering the Meatballs

You have two options: roasting them or simmering them in a sauce. Roasting is the best option if you’re planning on serving the meatballs in something other than a sauce or if you’re planning to freeze the meatballs for later. Roasting also gives the meatballs a little more flavour since the outside sears in the heat of the oven.

If you’re planning on serving the meatballs with a sauce, you can also cook the meatballs right along with the sauce. Not only does this gentle simmering make some of the most tender and most flavourful meatballs you’ve ever had, but the sauce also becomes richer and more savoury in the process