Smearing olive oil on hands when rolling meatballs prevents the mixture from sticking. This method results in smoother, seam-free meatballs and speeds up preparation. Alternatives include using cold water, although this requires frequent re-dipping. The stickiness in meatballs arises from myosin, a protein that helps bind the ingredients. Allowing meatballs to rest in the fridge firms up the mixture. Overusing eggs as a binder can also contribute to stickiness.
The simple fix to make meatball prep way less messy is to smear a drizzle of olive oil on your hands. This creates a non-stick barrier on the surface of the skin that stops the meatball mixture from adhering, resulting in smoother, seam-free meatballs.
Spreading a little oil on your palms and fingers creates a non-stick barrier on the surface of the skin that stops the meatball mixture from adhering, yielding faster and neater preparation.
If you aren't keen on slicking your palms with oil, you can use cold water instead, but you need to keep dampening your hands to prevent sticking.
Meatballs become sticky due to a protein called myosin in meats that binds the mix together; giving them time in the fridge helps firm up the mixture.
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