Roll_Bones
Master Chef
I have 1 pound of ground pork, 1 pound ground lamb, 1 pound of ground veal and 1 or more pounds of ground beef.
I want to make meatballs. I want juicy soft meatballs. For some reason they do not come out as good as I remember them. I am making Italian style.
So I do add all the regular ingredients.
Meat
Bread crumbs, I am considering using panade instead?
Parmesan cheese
Eggs
Grated onion, garlic and sometimes fresh tomato or canned sauce
Milk or stock
Salt and pepper.
I’m sure I’m forgetting something. But you guys get the idea.
For some reason it seems my meatballs are to firm and not as juicy as I remember them being. They taste great and my wife says they are perfect. But I am particular. Very particular. I know I can improve the texture. That’s the keyword (texture). I want to improve the texture.
Maybe it’s the ingredients and how much or to little I use.
My hope is you guys can give me an idea as to how much ingredients I would use for 4 pounds of chopped/ground meat.
I have researched this and it seems I am using the correct amount of binders. But I’m not sure. I don’t measure for meatballs.
I like to make a big batch of meatballs and reserve some for future meals. I make them about golf ball size and bake at 400f for 10 minutes to set them. They do not get brown baking them this way. They just get set.
I am posting this on my phone so I apologize for how this thread appears or turns out once I click post.
Thanks in advance
John
Edit: I am also thinking the meat may be to lean?
I want to make meatballs. I want juicy soft meatballs. For some reason they do not come out as good as I remember them. I am making Italian style.
So I do add all the regular ingredients.
Meat
Bread crumbs, I am considering using panade instead?
Parmesan cheese
Eggs
Grated onion, garlic and sometimes fresh tomato or canned sauce
Milk or stock
Salt and pepper.
I’m sure I’m forgetting something. But you guys get the idea.
For some reason it seems my meatballs are to firm and not as juicy as I remember them being. They taste great and my wife says they are perfect. But I am particular. Very particular. I know I can improve the texture. That’s the keyword (texture). I want to improve the texture.
Maybe it’s the ingredients and how much or to little I use.
My hope is you guys can give me an idea as to how much ingredients I would use for 4 pounds of chopped/ground meat.
I have researched this and it seems I am using the correct amount of binders. But I’m not sure. I don’t measure for meatballs.
I like to make a big batch of meatballs and reserve some for future meals. I make them about golf ball size and bake at 400f for 10 minutes to set them. They do not get brown baking them this way. They just get set.
I am posting this on my phone so I apologize for how this thread appears or turns out once I click post.
Thanks in advance
John
Edit: I am also thinking the meat may be to lean?