The Simple Trick for Tender, Juicy Meatballs (2024)

FAQs

What is the secret to a tender meatball? ›

Egg and breadcrumbs are common mix-ins to add moisture and tenderness. Another binder option that people swear by is a panade, which is fresh or dry breadcrumbs that have been soaked in milk. “The soaked breadcrumbs help keep the proteins in the meat from shrinking,” as food writer Tara Holland explained in the Kitchn.

Add breadcrumbs to the mixture, but not too many breadcrumbs. Breadcrumbs act as a filler and they also prevent the meatballs from becoming too dry by absorbing some of the meat juices released during cooking.

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.

If you're looking to retain moisture though, you need a panade. A panade is a puree of milk and stale or toasted bread. Simply soak the bread in milk until it is soggy then puree it in a food processor. Incorporate that mixture into your meatball or meatloaf mix and prepare them as you would normally.

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.

Add Milk for Moisture

A little bit of milk will add moisture to your meatballs. (Many people think it's the eggs that add the moisture, but their role is to bind the meat, breadcrumbs, cheese and herbs.)

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.

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.

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.

Why are my meatballs dense and dry? ›

Don't overcook your meatballs! Most recipes instruct us to bake the meatballs until they are completely cooked. Next, we are to let them simmer away in some kind of sauce for hours. It should be no surprise that your meatball is going to be completely overcooked and dry by the time you eat it.

Because the role of eggs in meatballs is primarily structural, the amount of eggs you use does matter. You want enough to keep the mixture stable and easy to handle, but too many will make the mixture overly soft. Excess eggs will also make meatballs tough and spongy, rather than toothsome and tender.

The Key to Tender Meatballs

One trick to making sure meatballs are totally tender once they're cooked is to use a binder. Here, we're soaking fresh or dried breadcrumbs in a little milk until the bread becomes soggy, then mixing that right into the meat.

I add ground pork (around 30%) to my meatballs to create a more solid meatball. And don't over add bread crumbs, too much of a good thing can make it fall apart. Sometimes, I add Italian sausage in place of straight pork.

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.

An egg is usually a good start, as that can help with the tenderness and texture, but the king of meatball binders is breadcrumbs soaked in milk (also known as a panade). Soaking the breadcrumbs first makes them pliable and soggy, which allows them to easily and evenly mix into the ground meat.

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.