Buzz
Making exceptional meatballs isn’t rocket science. The key is to season them well and mix them gently. But recently, I discovered a simple trick to take an already great dish to the next level: just add anchovies.
This addition is a no-brainer once you consider it. Anchovies are the epitome of umami; they provide a burst of savoriness to meatballs, which comes in handy when you're out of parmesan (which, honestly, happens a lot). More importantly, they also add richness. Anchovies, packed in olive oil, bring extra fat, which means more flavor and tenderness—perfect for preventing dry, crumbly meatballs.
They won't make your meatballs taste fishy either. (I know, every anchovy recipe claims this, but here it’s the truth.) Anchovies blend beautifully with the usual Italian-American meatball spices (garlic, parsley, crushed red pepper, lemon zest, parmesan) and melt right into the mixture. I once added a whole two-ounce tin of anchovies to meatballs made from two pounds of bland turkey and couldn’t detect a hint of fish in the final dish. If you’re using a stronger meat like beef or lamb, mixed with a milder one like pork or veal, there’s no way you’ll taste fish. I guarantee it. (And if you’re still unsure, you don’t have to use the entire tin.)
There are several ways to add anchovies to your meatball mix. You can toss them straight in and mix them with the other ingredients, which is quick and easy, but it may leave the bones intact. While anchovy bones are completely edible and safe, some might prefer not to have them for texture reasons. If you’re using raw aromatics like onions, garlic, and herbs, simply mince the anchovies along with them. Personally, I prefer cooking the aromatics, so I’ll toss the whole tin into the pan and cook everything down together. Either method will break down the bones completely, letting the anchovies blend in seamlessly without a trace.
