I'm going to make these meatballs tomorrow night and was wondering how they would turn out if I baked them instead.
Has anyone made these?
I ask because the last two meatball recipes I have made called for baking (a curried lamb meatball and a veal meatball) and they turned out extremely juicy and deliscious. I would like that again.
My mouth watered reading the combination of ingredients. Sounds fabulous. See no reason why you couldn't bake it as small patties or meatloaves either.
I like to use fresh breadcrumb rather than dry ones as I find it produces a lighter, more tender result.
My standard recipe for meatballs with beef calls for baking them on a broiler pan at 400 for 15 minutes. They come out prefect every time.
The combination sounds wonderful. As for baking meatballs, I find it works much better. I think you will find most chefs/cooks will bake them off. Another good combination of meats for your meatballs is using equal parts of lamb, pork, and beef. I think the rest of the ingrediants is pruely up to your preferance on taste......OBX
Alton Brown has a baked meatball recipe where he recommends baking in mini muffin tins, and they come out quite moist and yummy after basically frying in their fats in the oven! I think this would work especially well with a turkey meatball recipe like Orangette's since turkey tends to have less fat and may more easily dry out.
I always bake my turkey meatballs and they always come out moist and delish. I'm definitely going to try Doron's meatball recipe (and bake them) -- sounds like a great combo of flavors!!