Meatballs That Dont Fall Apart Recipes
THE MEATBALL THAT FELL OFF THE TABLE
Ok, so there are a ton of meatball recipes on this site. But nothing is quite like this one. Try it if you like savory, big meatballs to serve with whipped potatoes or egg noodles.
Provided by Karin Landers
Categories Main Dishes
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Heat the oil in a large skillet over medium-high heat. Add onions; cook and stir until tender and lightly browned.
- Whisk the egg in a large bowl. Add the onion, ground beef, bread crumbs, garlic salt, coriander, nutmeg, parsley and pepper; mix well using your hands. Shape into meatballs using your hands or an ice cream scoop.
- Place the meatballs into the skillet, and set over medium-high heat. Cover, and cook until browned on the bottom. Turn, and continue cooking covered, until meatballs are browned on all sides and no longer pink in the center, about 20 minutes. Drain on a paper towel, and pour excess grease out of the skillet.
- Pour the cream of mushroom soup into the skillet, and stir in enough water so that it is still a fairly thick gravy. Return the meatballs to the skillet, and stir until coated. Serve over potatoes or egg noodles.
Nutrition Facts : Calories 270.1 calories, Carbohydrate 18.2 g, Cholesterol 65.3 mg, Fat 15.8 g, Fiber 1.4 g, Protein 13.3 g, SaturatedFat 5 g, Sodium 796 mg, Sugar 2.6 g
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HOW TO MAKE MEATBALLS THAT WON’T FALL APART - LEARNING WITH EXPERTS
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- Massage your meat. True story. Get your hands into your mixing bowl and combine the ingredients for your meatballs using your fingers. The heat from your hands will help release the proteins in the meat which will in turn help the mixture stick together when it cooks.
- Add breadcrumbs. 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.
- Add egg. Add a lightly beaten egg, but not too much. Egg acts as a binder for the ingredients, but you only need a small amount. One small egg will do for one pound of minced meat.
- Don't add much apart from meat. Don’t add too many non-meat ingredients to your meatballs. Herbs and spices are fine, but once you start adding loads of chopped vegetables you’ll be creating all sorts of difficulty when it comes to getting it all to stick together.
- Roll your meatballs in flour. Roll the finished meatballs in plain flour before frying. This is, hands down, one of the easiest ways I’ve discovered to prevent meatballs from falling apart when cooking.
- Give your meatballs space. Don’t overcrowd your frying pan. Allow the meatballs space to move as they cook.
- Shake your meatballs. Shake the meatballs in the pan as they cook too, don’t flip them. This will give you that lovely round meatball shape with a crispy, browned exterior.
- Brown your meatballs first. Don’t add raw meatballs to your sauce without browning them first. This will also give the meatballs extra flavour. So, there you go, a few tips and tricks to make the perfect meatball that won’t fall apart when you cook them.
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