Meatballs take time to shape by hand and are rarely consistent in size. Use a small ice cream scoop to make perfectly round meatballs of the same size.
Meatballs take time to shape by hand and are rarely consistent in size. Use a small ice cream scoop to make perfectly round meatballs of the same size. Put some of the meatball mixture in one hand and dish up (with your scooper) equal-sized meatballs and drop them on a baking pan. After scooping, smooth them out into round meatballs by gently rolling in your hands. You can lightly wet your hands with water to help keep the meatballs from sticking while you're rolling.
Product Recommendations
Interested in cooking? Need some supplies?
Check out some of the tools we like. All products featured on Cuisine at Home are independently selected by our editors; we may earn an affiliate commission from qualifying purchases through our links.
Add a lightly beaten egg, but not too much. Egg acts as a binder for the ingredients, but you only need a small amount. One small egg will do for one pound of minced meat. Alternatively, if you're following an egg-free diet, you could soak fresh bread in milk, squeezing out any excess milk, to use as a binder.
Add a lightly beaten egg, but not too much. Egg acts as a binder for the ingredients, but you only need a small amount. One small egg will do for one pound of minced meat. Alternatively, if you're following an egg-free diet, you could soak fresh bread in milk, squeezing out any excess milk, to use as a binder.
Egg: Adds more moisture and helps the mixture firm up once cooked. Parmesan: My secret ingredient for the best meatballs! Parmigiano-Reggiano adds flavor and salt to our mixture.
You have entangled the fat and the liquid in the meatball together which changes the texture of the meatball completely. The meatball will still have its meaty texture, but it will be a lighter and less dense version of itself.
Most meatball recipes call for a bit of starchy filler, such as dry breadcrumbs, oatmeal, or soaked bread, which is meant to keep the meatballs tender, hold everything together, and help add bulk. But as in all areas of cooking, balance here is key. Too little of this binder and your meatballs may turn out dry.
Introduction: My name is Terence Hammes MD, I am a inexpensive, energetic, jolly, faithful, cheerful, proud, rich person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
Nabisco Team Favorites Mix Crackers
Cheez Cheese Crackers Original Single
Twinings London Green K Cups Keurig
Wine Decanter Hicoup Lead Free Hand Blown