You’ll get perfect meatballs every time.
When my colleagues returned from the Food & Wine Classic in Charleston last month, they gave me the full debrief on what they’d learned (and tasted). After listening to dozens of chefs share their best advice , they were most excited to tell me about the gem of a tip celebrity chef Maneet Chauhan shared during one of her segments. What was the tip, you ask? How to get the perfect meatballs using a tool most of us already own: an ice cream scoop .
As an Italian-American living in the great state of New Jersey, making meatballs was a rite of passage in my family. One of my favorite food memories is when I used to watch my dad scoop them from the bowl on a Sunday afternoon. He’d line up perfect succulent rounds one by one using an ice cream scoop — a tip chef Chauhan and I can clearly get behind. Even today, as a pescatarian, I still make my own vegetarian meatballs the same exact way with the same tool: a simple $18 scoop from OXO .