topic Re: How do you make your meatballs soft in Recipes

How do you make your meatballs soft

I am still oxox — Mon, 04 Aug 2014 17:21:40 GMT

Do you fry them, bake them or cook then directly in the sauce or gravy.

I am making a pot right now ground turkey and sausage, 2 eggs, panko bread crumbs and a little milk.

I am simmering them in jarred sauce

thanks in advance all

Re: How do you make your meatballs soft

DoneTryin — Mon, 04 Aug 2014 17:29:09 GMT

I was just watching an episode of America's Test Kitchen over the weekend when they made slow-cooker meatballs. They partially cooked the meatballs in the microwave oven & it was astounding how much fat they were able to drain off! Then they put them in the sauce to finish cooking.

I know that didn't answer your question, but I thought it was an interesting technique that I think I'll try next time I make meatballs. Also, since they were cooking in the slow-cooker, they didn't use cracker crumbs in the meatballs, they used some shredded mozarella to help hold them together.

Re: How do you make your meatballs soft

I am still oxox — Mon, 04 Aug 2014 17:31:39 GMT

On 8/4/2014 VCamp2748 said:
I was just watching an episode of America's Test Kitchen over the weekend when they made slow-cooker meatballs. They partially cooked the meatballs in the microwave oven & it was astounding how much fat they were able to drain off! Then they put them in the sauce to finish cooking.

I know that didn't answer your question, but I thought it was an interesting technique that I think I'll try next time I make meatballs. Also, since they were cooking in the slow-cooker, they didn't use cracker crumbs in the meatballs, they used some shredded mozarella to help hold them together.

Since I am using ground turkey I do not think there is all that much fat in the meat ball to begin with

Re: How do you make your meatballs soft

dfyre — Mon, 04 Aug 2014 17:37:07 GMT

I use stale Italian bread soaked in water (some people might use milk) - once thoroughly soaked, remove crusts and squeeze dry before adding to meat mix - this is in lieu of breadcrumbs, etc. They always come out light and fluffy. My wonderful Italian aunt who taught me to cook used to fry them before adding them to the sauce, but I bake mine (less work and fewer fat calories).

Re: How do you make your meatballs soft

Jolexi — Mon, 04 Aug 2014 17:37:59 GMT

I typically make a panade instead of using bread crumbs when making meatballs, as I also like to use ground turkey to make meatballs. It imparts the right binding, moisture and textured balance to make the meatballs tender and still hold up well while cooking in a sauce. I use this method also when I'm making a meatloaf. But this is just what I do :-)

Re: How do you make your meatballs soft

Jolexi — Mon, 04 Aug 2014 17:41:23 GMT

On 8/4/2014 dfyre said:
I use stale Italian bread soaked in water (some people might use milk) - once thoroughly soaked, remove crusts and squeeze dry before adding to meat mix - this is in lieu of breadcrumbs, etc. They always come out light and fluffy. My wonderful Italian aunt who taught me to cook used to fry them before adding them to the sauce, but I bake mine (less work and fewer fat calories).

:-) And they are super delicious this way, aren't they?

Re: How do you make your meatballs soft

adoreqvc — Mon, 04 Aug 2014 18:03:07 GMT

My Mother and Grandmother were accomplished cooks and taught me to use stale bread and remove the ends then soak the bread in some milk and squeeze most of the milk out. Then crumble and add to meat mixture and mix well.

I also add ready seasoned dry breadcrumbs, some parmesan cheese, and other spices as well a 2 beaten eggs.

After everything is mixed well I finish off with one tablespoon of water and do the final mix.

I usually bake elevated on the rack in the convection cycle until browned well, then drain on paper towels and freeze in zip lock bags, or place in simmering meat sauce.

This amount of liquid in the meat mixture is what ensures the end result of the meatballs always turn out soft and delicious.

Re: How do you make your meatballs soft

stilltamn8r — Mon, 04 Aug 2014 18:11:07 GMT

I simmer mine in tomato juice before adding them to the sauce...

Re: How do you make your meatballs soft

luvsbulldogs — Mon, 04 Aug 2014 18:16:43 GMT

I use 1 egg per pound of meat.......I noticed you said 2 eggs but I am not sure how much meat you are using. The egg binds the meatballs together but can also make them hard. I also add a little water and a small amount of oil to mine but the oil would defeat your purpose. Be careful on the amount of breadcrumbs that you use. I use Progresso Italian Breadcrumb for a little more flavor.

Re: How do you make your meatballs soft

BLH — Mon, 04 Aug 2014 18:28:13 GMT

Don't use the leanest meat and you have to put some kind of liquid in the meat (milk, some sauce, ketchup) and cook low and slow.

Re: How do you make your meatballs soft

I am still oxox — Mon, 04 Aug 2014 19:29:40 GMT

I used two pounds of ground turkey and a pound of chicken sausage, added some panko and two eggs and a dash of milk.

These actually are the softest meat balls I ever have made

Re: How do you make your meatballs soft

curlywhitedog — Mon, 04 Aug 2014 19:38:58 GMT

The best way to achieve a soft meatball is to cook it in the sauce itself. No matter if you use bread soaked in milk or breadcrumbs, you'll always end up with a soft meatball if it's cooked in the sauce. That's been my experience anyway.

Maria

Re: How do you make your meatballs soft

BLH — Mon, 04 Aug 2014 19:53:50 GMT

On 8/4/2014 curlywhitedog said:
The best way to achieve a soft meatball is to cook it in the sauce itself. No matter if you use bread soaked in milk or breadcrumbs, you'll always end up with a soft meatball if it's cooked in the sauce. That's been my experience anyway.

Maria

I agree 100% I don't brown them first. I put them raw right into the simmering sauce.

Re: How do you make your meatballs soft

dfyre — Mon, 04 Aug 2014 19:59:59 GMT

On 8/4/2014 Jolexi said:
On 8/4/2014 dfyre said:
I use stale Italian bread soaked in water (some people might use milk) - once thoroughly soaked, remove crusts and squeeze dry before adding to meat mix - this is in lieu of breadcrumbs, etc. They always come out light and fluffy. My wonderful Italian aunt who taught me to cook used to fry them before adding them to the sauce, but I bake mine (less work and fewer fat calories).

:-) And they are super delicious this way, aren't they?

You betcha! I make them for most of our cat club socials - one older member walks right past all the appetizers and his first words are "where are the meatballs."

I just wish I had paid more attention to how she made her rice pudding - it was legend but she took the recipe to the grave (like most Italians, all recipes were in her head). I've looked everywhere for something similar, but no luck - it was basically raw rice, milk, eggs, sugar, vanilla, sometimes raisins, sometimes not, and it was baked in a huge roasting pan in the oven and had a nice thick layer of custard on top. Could be eaten warm or cold, but never sat around very long (she had 8 grandchildren I might add).

Re: How do you make your meatballs soft

LilacTree — Mon, 04 Aug 2014 20:07:36 GMT

Depending on how much meat you have, ONE egg should suffice, and plenty of water. The mixture should be very soft. Too many eggs and not enough water will give you hard meatballs no matter how you cook them.

ETA: I always used cornbread stuffing cubes for filler and when my kids were not eating them, I put raisins in my meatball mix . . . not a lot. I didn't do that when my kids were going to eat them as they hated the raisins.

If I was making Italian sauce, I always cooked my meatballs by putting them directly into the sauce. I saw someone else does this also.

Of course it's been a very, very long time since I have cooked.

Re: How do you make your meatballs soft

I am still oxox — Mon, 04 Aug 2014 20:29:45 GMT

For the first time ever they meat mixture was very soft and the meat balls came out perfect.

Re: How do you make your meatballs soft

magicmoodz — Mon, 04 Aug 2014 20:30:13 GMT

Conversely, I use 2 eggs to 1 lb. of ground beef or turkey. I also add garlic, about 1/4 cup milk Italian breadcrumbs, salt and pepper. I brown in a frying pan and then add to sauce.

My meatballs are always soft (sometimes fall apart soft! LOL).

Re: How do you make your meatballs soft

ID2 — Mon, 04 Aug 2014 20:54:20 GMT

I no longer make meatballs. I buy the family size bag of frozen meatballs from Costco! They are truly better than homemade. I use them in many different dishes. And yes they are soft.

Re: How do you make your meatballs soft

jlkz — Mon, 04 Aug 2014 21:21:34 GMT

While my Mother used milk-soaked stale Italian bread for her meatballs, I do not. My meatballs are always in demand. I use 2 eggs, spices, onions, garlic minced and one small can of tomato paste with 4 - 5 pounds of 80% ground beef. Then they're baked, drained and frozen in ziplock bags.

Re: How do you make your meatballs soft

BLH — Mon, 04 Aug 2014 21:24:34 GMT

On 8/4/2014 ID2 said:
I no longer make meatballs. I buy the family size bag of frozen meatballs from Costco! They are truly better than homemade. I use them in many different dishes. And yes they are soft.

I've bought the frozen ones from the grocery store and they are delicious.