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So what makes the best meatballs? Here are my thoughts and tips:

Using as many fresh ingredients as possible. Fresh meats (not previously frozen), fresh herbs, fresh bread crumbs, fresh aromatics. Everything is fresh here except the aged parmesan but of course that’s that’s for good reason.

Use a blend of meats for best flavor. I use beef and pork because that’s what accessible to me and at a reasonable price. But if you can get veal use 2/3 lb beef 2/3 lb pork and 2/3 lb veal.

Don’t use low fat percentages of meats. The fat makes the meatballs tender. Stick with 80 or 85% lean.

Properly flavoring and seasoning the mixture. We aren’t making hamburger balls to serve with ketchup. Adding herbs, garlic, and onions gives them that delicious Italian flavor we crave. And of course don’t skip the salt and pepper meat needs it!

Use liquid to moisten, and I recommend milk not water. Whole milk adds more flavor and richness than water will.

Hummus without tahini

Ingredients:
400g can chickpeas, drained (liquid reserved)
½ small garlic clove, crushed, or ½ tsp garlic purée
1 tsp lemon juice
2 tbsp olive oil, plus a drizzle
pittas or vegetable crudités, to serve

STEP 1
Tip the chickpeas, garlic, lemon juice and olive oil into a small blender or food processor. Season and add 1 tbsp of the reserved liquid from the can of chickpeas.

STEP 2
Blitz together until smooth, adding more of the reserved chickpea liquid to make a smoother hummus, if you like. Tip the hummus into a bowl, drizzle with more olive oil and chill until ready to serve. Serve with pittas or vegetable crudités.

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