Cooking meatballs is generally a simple process. However there are a few things that new or casual cooks should bear in mind.
Meats that can be Used
Chicken, turkey and pork are some of the most popular choices. You can also try offal, lamb or veal. You can use one meat type or combine them. The important thing is make sure they’re grounded well.
Fat is essential for adding flavors. You can keep the amount low, but leave some on. It’s not just for the flavoring but it also adds moisture. If you’re cooking meatballs in the oven, this is a must.
Some of the most popular meatball ingredients are eggs, salt, herbs, onion, garlic, chili and other seasonings. The amount you put in depends on personal preference. A good starting ratio is 100g per person. If you’re using breadcrumbs the gram total can be reduced. Add about a tablespoon of breadcrumbs for every 100g of meat if you like.
For eggs, one for every pound of meat will be enough. For dried or freshly chopped herbs, half a teaspoon per 100g will be enough. For onions, ¼ teaspoon per 100g, and the same amount for other ground spices. If you’re cooking meatballs and want to add tomato paste, put in half a teaspoon per 100g.
Creating the Meatballs
Get a large bowl. Pour all the ingredients in there. You should use your hands to mix them. A food processor makes the mixture too soft. Blend the ingredients thoroughly.
Make them into ball shapes. Start with one about the size of a walnut. Don’t apply flour in your hands because the mix will fall apart. Squeeze each ball prior to rolling in the hand.
Put the meatballs into some flour. Don’t roll them until all the meatballs are finished. Premature flour rolling will lead to early moisture. Coat with flour only when all the meatballs have been made.
Cooking Meatballs Properly
Set the meatballs in the oven. You can cook them at temperatures of 350 F. Let them bake for half an hour. You can also heat oil in a large pan. The oil must be very hot. Dust off any excess flour before putting the meatballs in the frying pan.
Keep frying until they turn brown. Normally this takes no more than five minutes. Roll the ball after a minute so the other sides get cooked.
Preventing Meatballs from Breaking
The reason this happens is the ingredients are not chopped well. Keep this from happening by using a food processor to mince the onions. You can do this with other vegetables too. Grind them until they become very smooth.
Each meatball must have half an inch space between them when being cooked. If there isn’t enough room, cook them in batches. After frying you have several options. You can continue frying for 15 minutes (at lower heat). You can also bake them in the oven for 20 minutes, or poach for 10 minutes.
After you are done cooking meatballs, you can store them in the freezer for up to three months. But with its great taste, you’ll probably be eating them right after it’s been cooked.
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