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Old 10-11-2013, 09:46 PM   #11
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The looser the meatball the better the texture IMO. Just like a hamburger.
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Old 10-11-2013, 09:58 PM   #12
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Quote:
Originally Posted by pacanis View Post
The looser the meatball the better the texture IMO. Just like a hamburger.

I agre a meatball should have a softer texture than just a ball of hamburg. That's why we add bread/breadcrumbs. However, there has to be enough structure for the meatballs so they stay together. I brown my meatballs in a hot skillet (actually to hot skillets to save time). I turn them with tongs to brown all sides them plop them into the sauce cooking on the next burner. They hold together, and are soft and tender.

I agree, either the recipe or the OP's process is at fault.
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Old 10-11-2013, 10:35 PM   #13
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The recipe was well reviewed online. The meatball prep called for a half cup of water. This may have contributed to over juicy balls. I used 10% fat ground beef. I also did in fact use the tongs poorly, as I now realize.
Try replacing that water with milk. The enzymes in the milk will tenderize the meat. And you may want to reduce the amount of the liquid.
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Old 10-12-2013, 05:46 AM   #14
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If I have time to watch the pot I slip the raw meatballs into the sauce and let them cook in the simmering sauce without browning. In the beginning, until the meatballs "set" you can't really stir the pot, just give the pan a jiggle every now and then. The grease released by the meatballs helps to flavor the sauce and should be removed from the sauce prior to serving.

If I am in a hurry I bake the meatballs in the oven and freeze some in meal sized portions. I just pop the frozen meatballs into some marinara sauce and let them thaw while the macaroni cooks.

I also add a ladle of sauce to the meatball mix for moisture instead of using water or milk.

Finally I use half fresh bread crumbs and half grated cheese as the filler in my meatballs.
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Old 10-12-2013, 06:23 AM   #15
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I brown mine in a hot non stick pan with some oil. I use a thin spatula to actully ' roll' them, instead of picking them up. they do sometimes get a few flat sides, but when put in the sauce , they usually expand and round off. Although , when my daughter tried doing the same thing, they didnt round off, and we call hers ' meat-cubes' tasted great though.
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Old 10-12-2013, 06:28 AM   #16
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I'll bet the meat cubes were easier to cut with your fork than a ball.
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Old 10-12-2013, 07:39 AM   #17
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When I was a kid square meatballs meant we were eating leftover meatloaf!
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Old 10-12-2013, 08:55 AM   #18
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thats funny Aunt Bea 0r leftover became sandwiches the next day
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Old 10-12-2013, 11:09 AM   #19
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thats funny Aunt Bea 0r leftover became sandwiches the next day
Nothing I like better than a cold meatloaf sandwich on rye with some Russian or Thousand Island dressing, even a meatloaf Reuben with coleslaw, chips and a pickle!

Square meatballs, not so much!
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Old 10-12-2013, 11:11 AM   #20
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Cold meatloaf on wheat with mustard. Just sayin'.

Interesting idea to add the sauce into your meataballs for the moisture.
Do you still add egg?
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