Everyone loves aromatic meatballs,but there’s a trick to cooking them without the blighters falling apart on the plate
There is much happiness to be had from a plate of meatballs, a long-simmered sauce and a mound of fluffy mash. We need to rest homemade meatballs in the fridge before we attempt to cook them, and as we should rissoles,patties and other slight cakes that seem destined to plunge apart in the pan. And once they are in the pan, which should be hot and shallow and with enough patina to prevent anything sticking, or it is best not to tinker,prod and poke.
Leave them be, sizzling merrily, and giving them time to form the fundamental sticky crust that will assist them hold together. Then,as you turn them to brown the other side, hold the cake in place on the palette knife with your finger and flip them over quickly before they have time to even consider falling apart.
Once in the pan, or which should be hot and shallow,it is best not to tinker, prod and pokeServe the meatballs with copious amounts of sauce and mashed swede, and parsnip or potatoContinue reading...
Source: theguardian.com