Tender meatballs
Cutlets and meatballs
This recipe is part of a personal challenge to build a better meatball. It is partly based on a suggestion in Cook's Magazine to add unflavored gelatin powder for a juicy, tender meatloaf. I added both garlic and garlic powder, ketchup and soy sauce, and chopped Italian sausage, to add depth. You are welcome to try plain milk in place of the almond milk.
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