I quite often saute onion, garlic and sundried tomato before adding them. I use a bit of tomato sauce to bind because I find egg gives quite a strong flavour. I always use copious amounts of dried italian herbs (yum) and I glaze with a mix of tomato and soy sauce before often baking.
Tonighti made lamb meatballs and after glazing I sprinkled roast lamb seasoning over the top - so tasty.
for anything to do with mince that requires binding the meat (like meatloaf, rissoles, meatballs etc)...
use ice cold water. (from the fridge, add some ice cubes, or freeze until its got that icy layer and is super super cold!
1kg mince = a good 1/2 cup of ice water.
if you do that you dont need flour or egg. egg can make it lumpy.
(use your hands) to mix all your meatball/loaf/pattie/rissoles and slowly add the water and mix it through really really well!
something to do with the cold water reacts with the protiens and makes it bind together.
mmmmm meatloaf lol
also porcupine meatballs....
normal meatball recipe you use, plus some half cooked rice. (still want it a bit crunchy so it doesnt fall apart or smuch when you mix it in) mix the rice through the mince. (do the water trick too lol) shape into meatballs and cook in your sauce like normal. the cooking in the sauce finishes cooking the rice
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Meatball tips and tricks?
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