How to Make the Juiciest, Most Tender and Flavorful Italian-American Meatballs | Serious Eats

On top of spaghetti, all covered with cheese... What is the perfect meatball? For us, it's a plump, juicy ball of highly seasoned meat that's so tender a spoon can pass right through it with almost no resistance. For the best Italian-American meatballs, we use a couple tricks, like incorporating gelled stock and using a buttermilk panade. FULL STORY: https://www.seriouseats.com/2015/01/how-to-make-the-best-italian-american-meatballs-in-red-tomato-sauce.html Equipment Used: Our favorite stand mixer: https://amzn.to/2UuqjiU See More Like This! How to Make Sous Vide Duck Confit: https://youtu.be/3bX1G-EASnM The Best Mortar and Pestles: https://bit.ly/2tQCACx How to Finish Pasta the Right Way: https://bit.ly/2TsVVs6 Subscribe to Serious Eats! https://bit.ly/2BIlM59 Follow Us Elsewhere: https://facebook.com/seriouseats https://twitter.com/seriouseats https://instagram.com/seriouseats https://reddit.com/r/seriouseats Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.