meatball problems! (seriously)
I need to make perfect meatballs for a crowd this week but everytime I make them, something always goes wrong
1. too hard
2. falls apart, especially when I pan fry them, even if I bake then put in sauce- same problem
3. dry, not enough flavor, not moist
I love sbarros meatballs and the combination of pork and beef (not a fan of lamb), any ideas?
I've tried so many different recipes, tried to to overwork the meat, tried fresh bread and boxed bread crumbs, wrong type of meat (80/20,95/5%)?
Could it be too many bread crumbs? maybe egg yolks instead of eggs? Add an extra egg? buttermilk?
What am I doing wrong?! I love meatballs!
These are great .. I use currants instead of raisins but you can just eliminate that and the pinenuts if you prefer a plainer meatball. I also add more eggs and chopped fresh basil. I pan fry mine, not bake, but some people prefer to bake.
Last few times I've made meatballs (or meatloaf) have ripped up a few slices of bread and soaked with milk instead of dry bread crumbs. I like my meatballs SMALL (one bite) and "soft"... soaked bread seems to help. Once browned, into sauce for a nice long simmer. Don't like "bare" meatballs with sauce just topping them.
Can you post the recipe? Probably the ratio of a certain ingredient is off.
Also, don't try to mix them too much---that will lead them to be hard and tough.
I use all beef, usually 85/15. To 1.5 lb beef, I use 2 large eggs, a handful of dry breadcrumbs (approx 1/2 cup, maybe a little more), about 1/4 cup grated parmesan cheese and a little dry basil and parsley.