When using this next idea we beg of you to open your minds. When I first mentioned this method to a friend she looked at me like I had slapped her in the face with three-week-old ham. Then came the speech about how her mother did it differently and that's how she does it.
Now, I am all for tradition. It is what makes families great but let's not be afraid to try new ones, especially in the kitchen!
Everyone clings to their favorite meatball recipe, regardless of how tender the end product may be. But here's one simple way to make meatballs juicier, regardless of the recipe or your preferred method of cooking: Steam them!
Think about the inside of a steamed bun or dumpling—the meat is always so juicy, right? Adopt this idea to your meatballs. This is especially helpful for leaner meats like turkey and chicken that have a tendency to be dryer in meatball form than, say, lamb or beef.Steam your meatball whichever way you steam your vegetables until it is cooked through, usually about 5 to 10 minutes. (If your oven has a steam option, you can try that, too.)
Then, if crisp and caramelized outsides are what you like on your meatballs, broil or pan-fry right after. The juices won't go anywhere, and the outside will be nice and caramelized without sacrificing any moisture.
What do you think? Would You use this method?
Article and Photo Source: Food 52
Yum
Who else? <3recipes