⭐ Whole Milk and Cornstarch (Best Fat-Free Option)
1 cup whole milk + 2 tablespoons cornstarch per 1 cup heavy cream Quick tip: Thickens milk to mimic creaminess, but slightly lighter texture in meatballs.
Whole milk contains less fat than heavy cream, so adding cornstarch helps thicken the milk to better simulate cream's viscosity and moisture retention. The starch gelatinizes during cooking, improving the binding and tenderness of meatballs.
Mix cornstarch with a small amount of cold milk to create a slurry before combining with the rest of the milk to avoid lumps. Add this mixture gradually to the meat to maintain even moisture.
While this substitute improves moisture and texture, the final meatballs may be slightly less rich and creamy compared to using heavy cream.