- mariacarmen Jul 29, 2007 06:20 PM
How do you ensure a juicy meatball? i'm thinking of making ground lamb meatballs, with a nice yogurt/cucumber sauce, maybe some dilled fava beans with rice, warm pita bread, but i don't want the meatballs to be in a sauce per se - cooked in a sauce; maybe to put in the pita with the yogurt/cucumber sauce? how can i ensure they don't dry out on the inside?
If you want meatballs that are juicy in the middle, don't over-cook them. Easier said, than done, sometimes. I highly recommend using a melon baller, or some other measuring device that ensures that each meatball is the same size. To learn what the timing should be, create one meatball, and then cook until you think it is done [timing the process.] Eat. This is a great opportunity to adjust both the seasoning and the timing.
I love lamb-balls. And the tszaikits sounds marvelous as well.
don't know for certain and they are a different kind of meatball (for spaghetti) but the ina garten version from her barefoot contessa family style which i love she say's comes originally from rao's and that they add water to the meatball mixture - 1/4 cup warm water in that particular recipe - specifically to keep the meatballs moist.
Well this is probably sacrilegious but I use turkey. I add broth, light bread crumbs-alot.
I can't stop eating them.They are just full of flavor, garlic onion,parsley, and delicious.
A little sauce and they're even better, a meal.Make them small, and use broth.Season well.
One reliable method is to use a "panade", a paste of white bread mixed with milk or cream. This sounds gross, but it works beautifully. Take a couple of regular slices of white bread or something similar. Cut off the crusts, shred it into a bowl, mix in a few tablespoons of milk or cream, and mash it into a uniform paste. Drop lumps of meat on top, season to taste, and gently combine it all with your fingers. Don't compress the mixture if you aren't making kebabs.
The milk-with-bread-crumb technique is what my Italian great grandmother did for decades. She also didn't handle the meatballs excessively, according to my dad.
It probably also helped that she browned the meatballs in oil before putting them into a vat of sauce. How are you cooking yours? Grill? Broil? Gotta watch them more closely if not going into sauce.
Once I mix the meat/bread soaked in milk/seasonings/parmesan/herbs/whatever I am tossing in...gently as possible...I shape into balls and lightly brown in olive oil all over. A bit time consuming...but hey, it truly works! Then, I do cover with sauce and simmer gently until cooked/finished. They are always but always moist and tender! Before converting to milk I went the seltzer route.
I use fresh bread crumbs, but would use dry in a pinch. I am not fussy about the bread, whatever is around!
These meatballs are phenomenal! They have always turned out moist for me except when using ground turkey breast. It's rare for me to repeat recipes like I have with this one. Paraphrased from Mexican Everyday by Rick Bayless.
Into the food processor.
3 slices bacon in pieces
1 garlic clove
Process until finely chopped.
1/2 cup dried bread crumbs (about 3 slices of bread)
1 teaspoon salt
1 1/4 pounds ground pork or beef/turkey/chicken/lamb
1/2 cup chopped mint or parsley/thyme/basil/sage
Pulse until just combined.
Bake 350 degrees with a little tomato sauce poured over for 15 or 20 minutes.
Thin sauce with broth or water.
The Rao recipe for meatballs adds 1 cup of water per pound of meat mixture. sounds strange butthe meat absorbs the water and the end results are fantastic. there is a bunch of threads on this topic.
likewise there are thread on the water-burger with manyof us adding between 1/4-1/2 cup of water to beef in making our hamburgers.
so to answer you question jfood would add water to the meat, blend well with your hands and make the meatballs and enjoy.