Eggs, breadcrumbs, and milk play a critical part as moistening and binding agents in your meatballs. Using the right amount of binding agent is important, as is soaking the breadcrumbs in milk before mixing in the meat. Don't overmix the batter, and make sure that it stays cool until it's time to cook. This helps them hold together. When rolling the meatballs, make sure to apply a bit of pressure to make them firm. If you are worried that your meatballs aren't firm enough, you can try cooking them in the oven first and then add some color in the frying pan.
You will find plenty of meatball recipes with and without breadcrumbs. We recommend using breadcrumbs soaked in milk they both work as a binding agent and to add moisture – especially if you're using lean meat. Other alternatives that you can try include panko, crushed cornflakes, and rolled oats. You can even use soft grated bread, but remember to at least double the volume, as soft bread is much airier than dry bread crumbs.
Your meatballs should be cooked through before serving, without any pink meat in the middle. For absolute certainty, use a cooking thermometer to check their inner temperature. The kind of meat you use will determine at what temperature your meatballs are done. If you are worried about them getting overly charred, you can always let them finish in the oven, covered with aluminium foil. Or pre-cook them in the oven and use the frying pan to add a bit of color afterwards.
Homely and versatile comfort food, meatballs can be served with potatoes and a creamy sauce, or with pasta and tomato sauce. Don't hesitate to experiment and find your own favorite version of this classic family pleaser.
The breadcrumbs and milk mixed into the meat are key to making juicy meatballs. Milk adds moisture, while starchy breadcrumbs bind moisture. The kind of meat you use for your meatballs will also affect their texture. The leaner it is, the harder it will be to get a juicy result. You should be careful not to overmix the ingredients or to overcook, as this can draw moisture from them. If your meatballs are a bit on the dry side, try serving them in a creamy or tomato-based sauce to make up for lacking moisture.
Meatball batter can be quite sticky, making the rolling procedure a messy business. A quick tip is to make sure that your hands aren't dry when rolling the meatballs. Keep a small bowl of water nearby and wet your hands before rolling each meatball. This prevents the batter from sticking. Olive oil will also do the trick. To get even-sized meatballs, you can scoop the batter using a tool such as an ice cream scoop or a measuring spoon. Make sure to dip the scoop in water first. Then roll each ball between your hands, applying light pressure, until it looks round and feels firm enough to go in the pan.
Salt and pepper are by no means the only way to season your meatballs. Add some character with aromatics and spices such as garlic and thyme or rosemary. This kind of combination is great when making meatballs from lamb mince. Oregano, basil, and parsley can each give a herbal touch, making them fit for an Italian supper. If you want more spice in your life, you can try adding red pepper flakes to the batter before rolling.
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