/ck/ - Food & Cooking

>>15475968
Don't use bread crumps, but some toast, old bread roll or whatever soaked in milk or water. Also don't bake them in the oven. Just fry them in a pan.

>200 degrees for 40 minutes
>why are my meatballs always dry
What the fuck

>>15475968

Grate some apple into your mince and mix well before forming into meatballs.

>>15475991
>apple into your mince
lol what

>>15475968
https://www.youtube.com/watch?v=-6_kRAZXyu0

Cook them in the sauce, dummy.

>>15475991
I...I think I like this idea.

>>15476014
This. I basically just give them a sear so they don't break up then make the sauce around them in the same pot, the bulk of the cooking happens while the sauce is simmering.

>>15475968
Add some onion and carrot

>>15476028
>carrot

>>15475968
Add soaked bread.
180 for 25 minutes for not too large balls.

>>15476033
You can’t even tell it’s there if you chop it enough. It basically just adds moisture and a bit of sweetness. That’s how my grandma from Sicily made them.

>>15475990
This right?

>>15476033
>>15476049
Honestly you'd be surprised how much the soft warm sweet flavor brings to the table if you can just work around the texture
>Grate that shit for days in all my dishes

>>15475991
THIS
My great grandma made the most delicious meatballs and she always added shredded apple

>>15475991
I have to try this

The only time I make meatballs are these morrocan lamb meatballs with apricot and red onion, in tomato sauce with plenty of cumin, to serve in pita.

Quick sear for integrity, then simmer gently in the sauce.

>>15475968
Use soy sauce instead of salt. Add 10 % (minus soy sauce volume)

>>15476135
*10% water

>>15475968
I never make meatballs (Italian wife cooks all our Italian food) but even I know to fry them double hot and quick to brown them, then let them cook through in the sauce.

>>15475993

Apple and red meat pairs well.

>>15476149
>Italian wife cooks all our Italian food
Ayyyyyy gabbagool!

>>15475968
half what and half what else?
cuz im gonna suggest you go half, one quarter, and one quarter

>>15475968
Bread crumbs soaked in milk.
And ricotta.

Soak your bread in milk

>>15476167
>italian
Nit
>new jersey shitcunt
Big difference

>>15476306
*not

Why do you retards assume that 'balls are always going to be in pasta en could therefore be cooked in the sauce? What if the meal doesn't require a sauce?

>>15476399
Who wants to eat unsauced balls
Fuckin' nobody

>>15475968
It's hard to have baked meatballs that aren't dry, but here are my suggestions:

>Panade (stale bread soaked in milk and squeezed to remove excess milk)
>Half pork, half beef... you need some fat
>Take beef broth, reduce, add some gelatine, let it solidify, cut it in small pieces and mix them into the meatball mixture
>You're baking them too much

You can substitute pork for lamb if you don't eat pork, as well as substitute the milk for chicken stock if you are kosher.

>>15476399
He literally said he puts sauce on them. And you don't have to have them with pasta, I'm eating meatball subs right now.

>>15476607
No he puts sauce on them because otherwise they aren't edible. Learn to read.

I dont have the recipe on me, but my goto has water in it. The mixture has a very wet and sticky texture. I bake them in the oven and they turn out perfect

>>15475968
Cooked Perfect brand from the freezer aisle

>>15476689
>Cooked Perfect brand
With a name like that it can only be good.

>>15475968
I find it amazing that you have internet access, but never gave it a single fucking thought to Google a recipe when your wing-it technique failed.
Get to the doctor, you might be eligible for federal benefits! Just go on the record as having an IQ below 70, and free money is yours!

>>15475968
Its the cook time for sure. 200 celsius is fine but you really gotta reduce that time to like 20 or less minutes depending on the ball size. Use a thermometer. Cook your meatballs up to a temp or 75 c and no more.

I remember this one time i made meatballs from scratch and they turned out perfect and delicious so take that idiot

You can just buy a whole sack of meatballs at WalMart, dummy.

>>15477113
Fatass for sure.
Why are you here if you hate cooking?

>>15475968
"albondigas a la jardinera"

>>15475968
all you need is:
>375g of pork/beef mixed mince
>100g breadcrumbs
>teaspoon of salt/pepper
>some fresh parsley
>one egg
make into smallish meatballs (about the size of a table tennis ball), dust in flour, fry on medium for 3 minutes until brown all over, put them aside and make a tomato sauce (used a big diced onion, two tins of tomatoes, two tablespoons tomato puree and about 300ml of beef stock), add the meatballs to the sauce and let it simmer for an hour

>>15475968
Cook for 20 minutes an start temping them.
ad cheese and water to meat ball mixture

>>15475968
you cook it in the red sauce you dummy. the sauce takes on the flavors of the meat and the meat takes on the flavors of the sauce.

they're called "albondigas a la jardinera" over here

>>15475968
Only meat? No way. You need to have breadcrumbs or some kind of "filler" to help retain the moisture from the meat and you need egg.
I usually use half beef half pork, 1/4 cup of breadcrumbs per pound of meat, mix that together with spices, salt, and finely chopped onion. Add an egg and see if the mixture is moist enough to form cohesive balls, if not add another half a beaten egg. I sear them on all sides just gently and then add the sauce to the pan and let them simmer till done.

At work we use basically the same ratios but half veal, half chorizo and they are truly delightful.

>>15476620
No, he puts "a load of" sauce on them because they aren't otherwise edible. No one on this fucking planet eats dry, unsauced god damn meatballs and if you do, you deserve to suffer for being an idiot.
>hurr every time I eat plain unsauced pasta it's dry what am I doing wrong
IT IS NOT MEANT TO BE SERVED THAT WAY

>>15475968
Use higher fat meat?

>>15475991
Raisins also work well like this

>>15475968
Are you covering? I've cooked meatballs in far hotter ovens and been fine as long as they're covered.

>>15475968
powdered gelatin and a bit of baking soda

>>15480748
I don't know what the fuck powdered gelatin would do to meatballs but baking soda would certainly make them dryer.

>>15475968
Meatballs are just one-bite meatloaf

>>15476306
Real Italians are from New Jersey. We invented pizza and Sunday gravy. Go eat some millet and rotten sardine sauce (and don't forget the Spanish olive oil) lmao

>>15479200
Breadcrumb filler is a depression-era cope recipe that a generation continued eating because they grew up with it. It actually makes them worse. The only secret to making moist meatballs is to use meat with more fat and cook them for less time

>>15480748
>>15480779
Its the kind of suggestion that has potential, but without real explanation or proof it could just as well be a trolling attempt.
Baking soda is a meat tenderizer, and promotes browning. Gelatin makes meat meatier, tasting like a slow cooked fatty cut where the cartilage and bones melt their goodness into broth.
For those reasons it has potential, but these are not usual ingredients in meatballs.

>>15480779
>>15480813
baking soda keeps the proteins from contracting so much when cooked so you get less moisture loss.
powdered gelatin will hydrate from what moisture is released from the meat and will hold onto it a bit more, alternatively you can instead hydrate the gelatin in beef stock, chill it and mix small bits into the meat mixture to accomplish the same thing.
You don't want to use too much baking soda otherwise it will taste off.

add shredded zucchini

>>15475968
You need more liquid/moisture. Try adding an egg or maybe stop being a lala prancing homo faggot. Loser.

mix a teaspoon of baking soda with a splash of water and add that to the meat

never tried it but babish(murricas test kitchen) said to do it

>>15475968
Change from 40 to 20 min they're always perfect to thermometer when I pull them. But I'll include the recipe I use, you don't need ricotta if you don't want it just makes them more moist. The parmesian does help a lot tho.

1lb - ground beef
1lb - ground pork
1lb - ground Veal(or just .5lb each of beef and pork(
2 eggs
1 cup- panko
3 cloves garlic
1 cup - parmesian
2tsp - kosher salt
1 tsp black pepper
1 tsp- Red pepper flake
1 cup - ricotta cheese
Handful Parsley
Mix
Bake 400° for 20 min

Soda will give them a rubber like consistency though. Only know of the usage of soda for cevapcici anyways.

>>15475968
Gonna want about 80/20 lean/fat in the meat you use
Add breadcrumbs soaked in milk and egg
Don't overmix, work with everything as cold as possible
Don't overcook, 150 internal is fine.

>>15475968
Pan fry with lid on.

Surprised that there has been no mention of salt after 60+ replies. Salt content is extremely important to the water binding capacity of meat. You need to add WAY more salt than you think is necessary. This is fine because your meatballs will end up juicy enough that you don't need ladles of salty sauce to make them edible.

I recommend starting with around 2% salt by mass. The water binding capacity will continue to increase until about 3% I think, so you can try increasing the amount if 2% is still too dry. Beyond 3% there isn't much improvement and the flavor will suffer so it's not recommended.

i hate meatballs that is all

>>15475979
Literally the only right answer...

>>15481008
Going to try with ground chicken instead of veal, no pepper flakes or pepper and a panade instead of panko. This could be the revolution of the Boyardee Meatball! Minded and squeezed onion pulsed with the garlic and parsley too.

>>15475968
Fry the outside in an inch of oil, you just want to brown it up nice, and then finish cooking in the oven.

>>15481664
I rarely trust /ck/ posts but I always find that my meatballs aren't salty enough so I'm going to test this. If you're lying through I will find you and murder your entire family.

>>15481833
>finish cooking in the oven.
how long and how high