Originally Posted by In the Kitchen
Whenever I made meatballs, they usually wind up falling apart. Is there some secret to fixing them and how would someone bake t hem in oven? How long? Maybe I am just too impatient?
I find that some sort of binder is definately needed to keep them together, (one of these or a combo of them is helpful) bread crumbs, eggs/egg whites/egg yolks, cheese and some types of dried soup mix.
My oven is messed up on whole new levels (lol), so the temp is way off, but I recently made Italian pork meatballs which I baked in the oven at about 200 degrees for perhaps 20-30 minutes (sorry, I usually just wing stuff and check the oven every so often, no less than 20 minutes though). If you're not sure about doneness just slide one off the baking tray (I used a foil lined cookie sheet, which was uncovered during cooking), cut it in half and check the colour - this is one place where I don't want to see pink, especially with ground (minced) pork. I also aim for a nice golden brown colour on the outside...If you're not getting that, increase the temp for a couple of minutes or pop them under the broiler for just a flash.
Great recipe Constance, it really reminds me of a similar one that was a childhood staple