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Sohla Is Changing How We Make Meatballs
Every month, in Off-Script With Sohla, pro chef and flavor whisperer Sohla El-Waylly will introduce you to a must-know cooking technique—and then teach you how to detour toward new adventures.
I didn’t grow up with the meatballs I saw on TV. You know, the kind that are perfectly round and covered in red sauce on a plate of spaghetti. Instead, I ate charred lamb kofta with saffron rice or pollock balls stewed in a creamy korma. That’s why I think outside the beef. With my riffable technique, any minced meat or fish can transform into flavorful, tender, and moist meatballs.