The number-one tip when it comes to meatballs is that the better-quality ingredients you put in them, the better quality meatballs you’ll get out.
Match the mince you are choosing to the environment you’ll be placing the resulting meatballs in. That means lamb mince is going to feel at its most comfortable with Greek, North African, Indian and Xinjian flavours and accompaniments. A milder meat like chicken mince goes best with gentler flavours like a creamy French sauce loaded with garlic, Dijon and fresh herbs like tarragon, as it also needs some succulence, given the leanness of the mince.
Whether you are adding ricotta, oats or breadcrumbs made from last week’s stale loaf, these…