Appears in Cook's Illustrated January/February 1998, America's Test Kitchen TV
Buttermilk-soaked bread is the key to meatballs with a soft, creamy interior and a pleasantly rich, tangy flavor.
For our spaghetti and meatballs recipe, we wanted nothing short of great meatballs: crusty and dark brown on the outside, soft and moist on the inside. Focusing on ingredients for our meatball recipe, we found that milk did wonderful things...