A Chef-Approved Tip for Better Meatballs, Inspired by a Soup Dumpling Technique

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A Chef-Approved Tip for Better Meatballs, Inspired by a Soup Dumpling Technique
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Gelatin and stock are all you need.

The crux of this technique lies in creating stock jelly, a process that relies on your stock having ample collagen, which is what allows it to firm up.

Since most store-bought stocks are relatively low in collagen, using an inexpensive gelatin packet to increase collagen makes this technique convenient enough that it could actually become part of anyone’s meatball making process. Of course, if you have homemade, collagen-rich stock on hand—or enough bones in your refrigerator to make some—you absolutely can forgo the gelatin mix and enjoy even richer flavored-liquid coursing through your meatballs.

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