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Old 01-12-2009, 07:03 AM   #1
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Salt in meatballs?

Perhaps a silly question, but how do you know how much salt you have to add when making meatballs. Is it learned by experience?

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Old 01-12-2009, 07:18 AM   #2
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Yes experience is a great teacher...Start with 1 teaspoon of Salt per pound of meat...Next time you can add more or less to suit your personal taste.

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Old 01-12-2009, 07:19 AM   #3
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I think it depends on what you are using for filler.... if it's saltine crackers or seasoned breadcrumbs, you may not need any at all.
However if you are using oatmeal, soaked bread, or plain homemade breadcrumbs you may need a bit more.
That probably didn't help much, sorry!!
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Old 01-13-2009, 09:22 AM   #4
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Follow the guide UB gave, but reduce to half that if your filler or binding agent is saltines or seasoned bread crumbs that have salt in them. Then, adjust to taste.
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Old 01-13-2009, 09:59 AM   #5
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I always fry a small bit of the meat to check the

seasonings. And I always have to adjust something. Either salt or cheese or herbs. It's always something. I think it is because I don't make them often enough to become expert at it.
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Old 01-13-2009, 12:10 PM   #6
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I just taste some raw material, just like above.
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Old 01-13-2009, 12:38 PM   #7
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You can always take a little of the meat mixture and cook it in a pan (enough for one bite). It would just take a few seconds and it would let you know if you need to add more salt or anything else.
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Old 01-13-2009, 12:48 PM   #8
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How much salt?

It does depend on the recipe. I make a practice of NO SALT. If I am making meatballs with grated cheese (salty)...definitely NO SALT.

It is best to acquire a low salt taste. Better for health. And if you are making a Tomato Sauce and adding meatballs....NO SALT. Tomatoes have salt. NO SALT....or just a sprinkle is my way.
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Old 01-13-2009, 01:10 PM   #9
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I salt everything I make. It's what brings out the flavor which is salt's only purpose in cooking. Baking is another matter. In baking, salt is necessary to interact with certain other ingredients to creat a succesful end result.

I use about 1 tsp. salt per pound of meat. When use Italian sausage along with beef to make my meatballs, I don't count the sausage in the weight. The sausage contains salt already. I think you'll be safe with 1 tsp. no more especially if you're using Parmesan. You can always salt them more later if you want more salt.
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Old 01-13-2009, 01:16 PM   #10
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As Emeril would say "....mine don't come seasoned" - I figure the same thing, use your own judgement til you find the right amount for your liking :o)
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