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.
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You only need a small amount of egg – it's there only to help the cooked meatball retain its shape, and shouldn't detract from the meat's flavour or texture. Filler ingredients like breadcrumbs or flour are important too because they stop the meatballs becoming dry.
Too many breadcrumbs can ruin the texture of your meatball though, turning it into something more like stuffing rather than a mini-meatloaf. It can also make the finished mixture loose, and it'll fall apart when cooking. Too few breadcrumbs, on the other hand, won't give you the desired filler effect.
Here, we're soaking fresh or dried breadcrumbs in a little milk until the bread becomes soggy, then mixing that right into the meat. This binder (aka panade) helps add moisture to the meatballs and also prevents the meat proteins from shrinking and becoming tough.
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.
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.
Rolling meatballs with dry hands is a recipe for a sticky mess, and can make rolling perfectly round balls even harder. By dipping your hands in water before you start rolling, you'll not only have cleaner hands but you'll only need a light touch to achieve those perfectly round balls that Nonna would be proud of.
Baking soda, otherwise known as sodium bicarbonate, appears often in köfte recipes. It raises the PH level of the meat, making it harder for the meat's protein molecules to bond. This in turn allows the meat to retain water as it cooks. And more water means a moist meatball.
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.
The perfectly cooked meatball's texture should be smooth, light, and bouncy. The fat content in the meatball makes them juicy, and the crust developed on the exterior enhances the flavor. The Italian tradition is to then finish cooking the meatball in sauce.
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