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A Meatball question


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A Meatball question

bakerboyz | Dec 10, 2008 06:09 AM

I was thinking of using a variation of Suzanne Goin's Pork, Chorizo and Applewood Smoked Bacon Burgers to make cocktail meatballs. I do not make meatballs very often but I have noticed that most meatball recipes contain breadcrumbs whereas most burger recipes do not. Does anyone know why you would add breadcrumbs to meatballs but not burgers...what exactly do the breadcrumbs add in terms of flavor/texture? Does it really matter if I add breadcrumbs?

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