It’s all about the ingredients
If you’ve ever wondered why your meatballs don’t stack up to the ones at your favourite red sauce joint, check and see if you’re using all fresh ingredients. “First and foremost, use the freshest, quality ingredients,” says Arpaia. That means fresh whole garlic cloves instead of powdered or jarred, fresh flat leaf parsley instead of dried, real Parmigiano Reggiano cheese (not the pre-grated tubs that taste like cardboard), and day-old bread instead of prepackaged bread crumbs (“Bread versus bread crumbs makes a huge difference in the lightness and fluffiness of a meatball!”) And don’t overdo the flavours. “People put too many things [like onions or other vegetables] in their meatball. It’s not meatloaf, it’s a meatball,” she says.