How to Make a Better Meatball

The average American eats more than 3.7 pounds of meat a week, but this doesn’t mean steak every night. Instead, more consumers are turning to affordable options, such as meatballs and meatloaf. The difference between today’s meatballs and yesterday’s comes down to better flavor and better-for-you ingredients. 

On way to achieve a better meatball is by mixing in dried plum ingredients, which are high in antioxidants and can inhibit warmed-over flavor. Additionally, their deep color replaces artificial caramel coloring.

“We offer fresh plum concentrate, and dried plum powder and puree for yield enhancement,” said Rick Perez, research and development chef and spokesperson for Sunsweet Growers, Yuba City, Calif. “These products contain naturally high levels of sorbitol (about 15%) and fiber. Sorbitol attracts moisture while fiber absorbs moisture and holds it in place.” Read the story from Food Business News.