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Cooking Tip of the Day
Meatballs are actually very easy to make. The meatballs can be baked, fried, boiled, broiled, or grilled. They can be eaten alone, with sauces, in soups, casseroles, and numerous other ways.
Meatballs can be kept round by dipping them into rapidly boiling water for a bit after forming them. This keeps them from losing their round shape while they fry. It does not change the taste but seems to seal in flavor instead.
Adding a small amount of milk to the meatball mixture adds moisture, so meatballs never become dry. Alternatively, breadcrumbs can be soaked in milk and added to the meat mixture. If turkey meat is being used for the meatballs, do not add milk as the meat is already very moist.
Grate onions and soak the breadcrumbs in the onion puree instead of milk. This will produce an even better onion flavor in the finished meatballs.
Oats, crackers, or crushed cereal make excellent substitutes for breadcrumbs.
After adding seasonings, knead the meat well. This will release protein that holds the meatballs together.
Mayonnaise is an excellent substitute for those who prefer not to use eggs as a binder. Use 1 to 1 1/2 tablespoons of mayonnaise for each omitted egg.
If the meatballs are going to be baked, chill the meatballs in the refrigerator for an hour or more. This will help the meatballs stay round.
Coating meatballs in all-purpose flour just before frying will also help meatballs keep the rounded shape.
Finally, give plenty of room for the meatballs to fry so they can gently roll in the pan. Turning them like a burger will produce a less rounded meatball.
Author Marilyn Pokorney
Copyright Marilyn Pokorney 2021
