Meatballs are one of the affordable dishes you can make, it’s easy to
prepare, and even the most inexpensive types of meat can have awesome
flavour with the right combinations of seasoning.
Meatballs can be used with just anything, Swedish meatballs, spaghetti
and meatballs, grape jelly meatballs. They can even be used as
appetizers or dippers.
Nothing is more comfortable than cooking your meatballs to be
perfectly browned on the outside but still juicy on the inside, learn
how to make easy meatballs at home.
- Medium sized bowl for mixing
- Frying pan or baking plate for baking
- 1 lb ground meat (beef, pork, turkey, chicken etc)
- 1 cup of dry breadcrumbs
- ¼ cup of milk
- ½ teaspoon of salt
- ½ teaspoon of garlic powder
- ½ teaspoon of Worcestershire sauce
- Pepper to taste
- Small finely chopped onion
- 1 large egg
Procedures for making meatballs
• Put a pan on fire, add oil and small onions, allow to cook. Make
sure the onions are soft enough because they’ll be going into the
meatballs. Leave it to cool once they’ve softened.
• In a large bowl, mix up your meat (anyone you prefer using) with
your cooled onions, a spoonful of tomato paste, a cup of any salty
cheese, a cup of breadcrumbs, a bit of milk and an egg. If is still
wet, you can add more breadcrumbs or cheese. It is best to use your
hands for the mixture so that you don’t overwork the meat. You can use
spoon if it grosses you out.
• Shape the mixture into balls. Feel free to adjust the size depending
on what you want. An ice cream scoop works perfectly to make sure you
have the same size of your meatballs. Go for smaller if you are making
for appetizers or larger if they’re part of an entree. Please keep
them uniform so they cook evenly.
• Refill your frying pan with enough oil that will cover the meatballs
halfway. You can also bake or simmer the balls in your sauce by
dropping them one at a time.
• To prevent them from burning and be sure they cook very well, nudge
them around the pan with a spatula from time to time. It is s normal
if you end up with some that are crispy than others, just try and
control the heat.
While you remove your balls to drain in a colander, you now cook some
pasta. Serve with pasta and red sauce or black pepper or plain butter
Tips to making meatballs
Do not over mix
The secrets to keeping your meatballs extra juicy and tender are not
over mixing when you combine the ingredients together. Mix just until
it is well mixed, over mixing will make them tough.
Don’t be Lean
If you are using lean meat, a dash of olive oil should be added,
making sure your meat has a bit of fat help keeps them tender.
Use ice cream scoop to keep them even. Making sure the meatballs are
the same in size will ensure they cook at the same rate.
How to Cook Meatballs
There are different ways of cooking meatballs. Some prefer to fry
while others prefer baking or dropping them into a boiling soup or
How to Freeze Meatballs
When you’ve cooked them and have allowed them to cool, simply place
them on a baking sheet and freeze for few hours, then transfer to a
plastic freezer bag and keep them frozen for quick meals on a busy
What Type of Meat Should be Used
It’s important to keep in mind that fattier meats work better, as
leaner meat like chicken or turkey tend to dry faster, that’s not to
say it can’t be done. Meatballs with low fat meats will simply need to
be watched closely to avoid over cooking. Combining meats like pork
and ground beef is a great way to add extra flavour. But you can use
any type of meat for your meatballs, beef, pork, chicken, turkey, lamb
and so on.
Meatballs are often served in sauce. If not tomato sauce then it could
be gravy perhaps. To ensure that the meatballs are properly cooked and
provides deep brown flavour on the outside and stops them from
breaking in the sauce, it’s better to cook the meatballs separately
before adding to your favourite sauce at the last step.
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