I have always mixed meatballs by hand and done so gently. Today I did the opposite. I added the meat, ricotta, eggs, Locatelli cheese, and seasonings to the bowl of a stand mixer. I paddled the ingredients together until it became a semi-homogeneous mixture. The paddling helped bind the meat and cheese. I roasted the meatballs to brown them and added them to our sauce to simmer and braise. The meatballs had structure that could handle the mishandling of being overcrowded in the simmering sauce. The meatballs cooked and became tender and rich, bathed in sauce and bursting with savory flavor.
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