Why It’s Important to Avoid Overworking the Meat
While mixing by hand is the best option, it’s important to remember that less is more when it comes to handling the meat. Overworking the mixture will activate the proteins too much, resulting in a tough, chewy texture that’s far from ideal. You don’t need to be aggressive when mixing—just enough gentle folding to bring everything together will do. Think of it like kneading dough for bread—too much work and you end up with something dense and unappetizing. Your goal is to mix until the ingredients are combined, not until the mixture feels like it’s been through a workout.
Don’t Skip the Breadcrumbs!
Another reason mixing with your hands is ideal is that it helps you incorporate the binder ingredients—such as breadcrumbs or breadcrumbs soaked in milk—more evenly. These are essential for helping the meatballs hold together. A spoon won’t distribute these ingredients as effectively, which can lead to uneven texture and help create gaps in the meatball mixture. When using your hands, you’re able to work in these bready bits gently, ensuring that every meatball is cohesive and firm enough to stay intact when cooking.
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