I Tried This Clever Hack for Super-Moist Meatballs — Here’s What Happened

Next came making the meatball mixture. I used the winning recipe from our meatball showdown, Anne Burrell’s excellent meatballs. After I put together the mixture, I divided it in half and put 1/4 cup of the gelatinized stock into the other half. Following the video, I pushed it through a fine-mesh strainer to break it up into tiny pieces, but I found the stock so stiff that it didn’t go through easily. I ended up mashing it up as best I could until each piece was no bigger than a peppercorn, then mixed that into the meatball mixture.