Meatball tips and tricks?
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Topic: Meatball tips and tricks?
Posted By: Bizzy
Subject: Meatball tips and tricks?
Date Posted: 18 October 2010 at 4:51pm
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Does anyone want to share their tips and tricks for great meatballs?
I saw on rachael ray the other day that she cooked her onions slightly before adding them... ------------- http://www.myfitnesspal.com/weight-loss-ticker"> 
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Replies:
Posted By: _H_
Date Posted: 18 October 2010 at 5:51pm
Does getting them from a packet count???  ------------- http://lilypie.com" rel="nofollow"> 
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Posted By: MrsMojo
Date Posted: 18 October 2010 at 6:26pm
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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. Tonight i made lamb meatballs and after glazing I sprinkled roast lamb seasoning over the top - so tasty. -------------  
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Posted By: MyLilSquishy
Date Posted: 18 October 2010 at 7:37pm
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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 yum! |