Serious Eats: Talk
Ratios: Meatballs and Meatloaf
It seems like meatballs and meatloaf should be easy go-tos, but I always get way too involved and the whole process takes me forever.
I'd like to be able to make a batch of meatballs without referring to a recipe. Then I could add and change flavors without thinking too much about it. Is there a standard ratio for meat to breadcrumbs/milk soaked bread to egg? Is it different for meatballs and meatloaf? And does it differ based on the meat you're using?
Thanks for your tips!
