/ck/ - Food & Cooking

[Anonymous No.11871335]

Anybody have any tips on making meatballs? I got 2 lbs of ground Chuck I defrosted and have to use today.

I know I know, take meat and roll ball ...

I just want to know how to get them to be really compact and that they don't fall apart during simmering with tomatoes

Thanks

[Anonymous No.11871339]

look up a recipe

follow it

[Anonymous No.11871343]

>>11871339
Thanks

[Anonymous No.11871347]

the more filling (shit like bread crumbs, parm, pecorino, egg, pepper, minced mushrooms) the better. the last thing you want to bite into is a solid lump of protein

[Anonymous No.11871355]

>>11871335
Pan fry them before dumping them in the sauce dingus

[Anonymous No.11871446]

don't overmix them or they get rubbery
brown them in oil before you simmer in your sauce
use the breadcrums soaked in milk as a binder
microwave a lil piece to test the seasoning

[Anonymous No.11872604]

>>11871446
Thanks bruh

[Anonymous No.11872620]

>>11871335
The dude from Goodfellas is right. You need the pork for flavor. I go equal parts beef and sausage. Hot or mild is up to you. Other than that, it's just meatloaf rolled into a ball.

[Anonymous No.11872839]

>>11871335
Use an ice cream scoop with a squeeze scraper to get uniform sized portions of meat.

[Anonymous No.11872887]

>>11871335
>to be really compact and that they don't fall apart during simmering with
1. add egs to the mixs
2. add some finely diced bread/rolls that have been soaked in milk or water then had the liquid squeezed out
3. knead as little and as lightly as possible during mixing or they will get dense and dry
4. Dont simmer them, ideally you keep the temps under 80°C while cooking them in the sauce. High temps make them dry and chewy.

[Anonymous No.11872889]

>>11871335
Season them well, the worst thing on this earth is bland meatballs.