THE BREAD
For tender meatballs,
we soak bread in
water, then wring it
out so the pieces
fully incorporate into
the mixture, a trick
we borrowed from
Frankies 457 Spuntino
in Brooklyn.THE MEAT
What makes these
so juicy? Fat.
Namely 80 percent
lean ground beef;
it guarantees the
perfect meat-to-fat
ratio every time.THE SEAR
Browning the
meatballs before they
braise caramelizes
the exterior, resulting
in rich aromas and
a deeper hue.THE SPICES
Aggressively
seasoning the meat
with bold spices like
red pepper flakes
and nutmeg ensures
a powerful punch of
flavor that stands
up to a long simmer
in the sauce.THE BOOST
Like anchovies lending
Caesar dressing umami
kick, a little chopped
prosciutto makes these
(almost) all-beef balls
taste even meatier.