Crumbling meatballs
I made meatballs a night ahead with the intention to grill them. 1 lb lamb, 1 lb beef (coarsely ground by local butcher), 2 eggs, flour and attendant spices. They refused to stick together, and crumbled on the grill. They didn't even stick together after pulling them out of the oven where we finished them off in desperation (Chicago in near-100 degree heat). What did I do wrong?
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5 Comments
1) the meat may not have had a high enough fat content, or it may have been ground too finely.
2) no binding agent. Lots of recipes use finely ground breadcrumbs to keep the whole thing together. When I don't use breadcrumbs, I use Ricotta cheese.
The egg to meat ratio sounds perfect to me.
Hope you have better luck next time!