What is the secret of a tender meatball?

Milk: Adds moisture and tenderizes the meat, making our meatballs juicy and tender once cooked . 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.

Is it better to bake meatballs at 350 or 400?

In an oven preheated to 350 degrees F , these meatballs should be fully cooked through and evenly browned in about 30 minutes. An instant-read thermometer inserted into the middle of the meatball should read at least 165 degrees F.

Why do you put milk in meatballs?

When it comes to adding liquid to meatball mixtures, milk is often used for its versatility, depth of flavor, and richness . Without the use of milk, you may be faced with a plate of dry meatballs. Milk adds a certain level of moisture that helps produce perfectly tender meatballs.

Is it better to fry or bake meatballs?

Baking will result in meatballs with a crunchy exterior, though the caramelisation achieved from frying will be superior. Baked meatballs take the least amount of effort, as you'll only need to turn them once or twice throughout the cook and you can make a larger batch at once.

Do meatballs get more tender the longer they cook?

Tenderizing the Meat: As the collagen in the meat dissolves over time, it transforms into gelatin, which not only adds a silky texture to the sauce but also contributes to the overall richness and depth of flavor. The longer the simmer, the more tender and succulent the meatballs become.

Why are my meatballs not tender?

More Reasons Your Meatballs are Hard Too much time spent forming the balls can also make them tough, and you're more likely to overwork them if you can't get them off your hands. To avoid this sticky situation, keep a dish of cold water next to you as you work, and dip your fingers in as you make the balls.

What causes tough meatballs?

Not adding any moisture to the meat . Some kind of moisture, like eggs or a binder made from bread crumbs and milk, is essential when making meatballs. Without it, the protein content forces the meatballs to shrink as they cook, and produces a final dish with a tough texture.

What causes rubbery meatballs?

If the meatballs are packed together too tightly , they will cook up rubbery, chewy, and tough. If the meatballs are different sizes, they will cook unevenly. The smaller meatballs may end up dry and overcooked, while the larger ones may end up undercooked.

The Perfect Basic Meatball Recipe (2024)

by Michelle Dunster

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I hope you’ve been having a good week so far!

This week has been another busy one for me – I’ve been catching up on some housework and have also been planning out more recipes and posts to share with you on the site. I’ve got some really tasty recipes and desserts planned for the next few weeks so I’m really excited!

Last week when I went grocery shopping I picked up a bunch of packages of lean ground beef/pork mix. Of course I couldn’t resist getting them since they were on sale for super super cheap! I turned that meat into some tasty meatballs and me oh my… are they ever good!

I know for a lot of busy households, meatballs can be a staple. Meatballs are great because they can be made ahead of time and thrown in the freezer for when you need them with a meal.

I call this the perfect basic meatball recipe because it goes perfect with just about anything you want to serve it with! You can use them with pasta sauce and Italian dishes or you can create some unique and tasty sauces and serve the meatballs as a tasty appetizer.

There so many ways to use meatballs and all of them are tasty! This post is about my basic meatball recipe and you can use this in whatever dish you’d like that calls formeatballs. Just add some kind of sauce and you got something even more fantastic!

Ingredients

Scale

4 lbs lean ground beef and pork mixture
1/3 cup onion, finely minced (I grated my onion to make sure it was extra fine)
4 cloves glarlic, minced
½ tsp black pepper
¼ tsp salt
3 tsp Italian herbs seasoning
¼ tsp smoked paprika
1 ½ tsp oregano
1/3 cup Italian style bread crumbs (the kind with the herbs and romano cheese)
2 eggs
Additional salt and pepper, to taste
For cooking in a frying pan:
Some cooking oil, as needed

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Instructions

Mix together all the ingredients until combined. You can either do this by hand or by using a stand mixer on low speed using the paddle attachment.
Try to not over mix the meat mixture or you’ll end up with tough meatballs. Just mix until everything is combined.
Using the palms of your hands loosely roll about a golf ball sized amount of meat to form a ball. Continue forming balls until all the meat mixture is used. It’s important that when you are forming the balls you DO NOT pack them. Packing the meatballs when you form them will make them tough and less juicy.
To cook using using a frying pan:
In a large frying pan, heat up a little cooking oil on medium heat.
Once the oil has heated up, place the balls in the pan to cook. Try not to overcrowd the pan.
Sprinkle with additional salt and pepper, to taste.
After about 2 minutes of cooking on one side flip the balls over and continue cooking.
As the balls cook, gently move them around a bit using tongs to brown them on all surfaces. You may need to lower the heat some to make sure they don’t over cook.
Once the meatballs have cooked through and are golden, remove them from the pan and place them on a plate covered with paper towel to remove any excess oil.
Since this is a large recipe, you may need to cook them in a couple batches.
To make baked meatballs:
Pre-heat the oven to 400°F.
Line a large cookie sheet with aluminum foil and spray with cooking spray.
Place the meatballs evenly spaced on the cookie sheet.
Sprinkle with additional salt and pepper, to taste.
Bake in the oven for 25 – 30 minutes until cooked through and golden.

Prep Time: 10 mins
Cook Time: 30 mins
Category: Main

The Perfect Basic Meatball Recipe (2024)

Ingredients

Instructions

FAQs

What is the secret of a tender meatball? ›