How To Make Juicy Meatballs Food
DELICIOUS MEATBALLS
This delicious meatball recipe comes from my Italian grandfather. Serve with your favorite marinara sauce, freshly grated Parmesan cheese, and a side of veggies for a carb-conscious meal!
Provided by stefychefy
Categories World Cuisine Recipes European Italian
Time 1h5m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Drizzle a large baking sheet with about 2 tablespoons olive oil.
- Heat remaining olive oil in a small saute pan over medium heat. Cook and stir onion in the hot oil until translucent, 5 to 7 minutes. Add garlic and Italian seasoning; continue to saute until garlic is softened, 2 to 3 minutes. Remove from heat and allow to cool enough to handle.
- Combine beef, pork, bread crumbs, Parmesan cheese, milk, onion mixture, salt, and pepper in a large bowl. Mix together using your hands as quickly as possible as overmixing can produce a tough meatball.
- Form 1 1/2-inch meatballs and place on the prepared sheet.
- Bake in the preheated oven until browned and no longer pink in the centers, about 30 minutes, turning them over after 15 minutes.
Nutrition Facts : Calories 403.2 calories, Carbohydrate 14 g, Cholesterol 130 mg, Fat 25.5 g, Fiber 1.2 g, Protein 28.2 g, SaturatedFat 9.1 g, Sodium 634.7 mg, Sugar 3.1 g
MOIST MEATBALLS
An excellent meatball, to accompany your spaghetti..The breadcrumb "mush" acts as both a "binder" and moisturiser, with the milk "adding fat" to the meat, and the crumbs retaining this and the moisture of the meat itself. Eliminating the white from the eggs, allows the yolk alone as a binder, and does not cloud the taste of the meatball with the eggwhite. This mixture of meat is my favourite, although the same could be done with "straight" ground beef, though its my thought that it wouldn't taste as good. The result will be "juicy", and the herb mixture will match well to any Italian cuisine. Again, I like mine a bit "hot" but you can adjust the cayenne to your own preference.
Provided by John DOH
Categories Meat
Time 55m
Yield 18-24 balls, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Allow meats to come to room temperature, and place in a mixing bowl.
- Separate the egg, discarding the white, add yolk to meat.
- In a separate bowl add milk to breadcrumbs and mix thoroughly to a loose but soaked slurry.
- Combine all ingredients with meat, and, using a fork, mix thoroughly until meats are fully mixed and seasonings evenly distributed in the mix.
- Allow to stand for 20 minutes, allowing herbs and seasonings to mix with the meats.
- Pluck the meat out gently, and gently roll into 1-1.25" balls of regular shape, smooth on the exterior, and place on a griddle pane.
- Insert in a 350* oven, and cook approximately 20 minutes, or until done.
Nutrition Facts : Calories 410.5, Fat 20.7, SaturatedFat 7.8, Cholesterol 189.6, Sodium 303.8, Carbohydrate 23.9, Fiber 2, Sugar 4, Protein 30.4
LARY'S JUICY MEATBALLS
Make and share this Lary's Juicy Meatballs recipe from Food.com.
Provided by Marie 6
Categories One Dish Meal
Time 30m
Yield 25 meatballs, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients together.
- Form into balls and pan fry in olive oil.
- Do not overcook.
- Meatballs finish cooking in sauce.
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- Embrace Fat. Making sure you have a high fat content in your meatballs is the best way to ensure they stay juicy and don’t dry out. Our ideal ratio is 80/20, with 20% being fat.
- Visit the Dairy Section. If you prefer light poultry meat or the meat you are using doesn’t have enough fat, don’t fret – you can still enjoy juicy homemade meatballs!
- Get Your Hands Dirty. Cooking up juicy meatballs depends heavily on not overmixing. Overworking ground meat makes it tough and will never lend itself to a tender and light meatball.
- Taste Test. Tasting your recipe before you cook everything is always a good idea. You can easily microwave or saute 1 tablespoon of your mixture for 15 to 20 seconds and then taste it to determine if you need to add more fat and / or flavor.
- Cook Them Right. Whether you are baking your meatballs or cooking them on the stovetop, pay close attention to the time! Overcooked meatballs will always come out tough and dry, so to combat this, cook meatballs up to right below the desired temperature since there will be carryover cooking (i.e., the meatballs will continue to cook after they’re removed from their heat source).
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