Cocktail Meatballs
How can i make my meatballs light and tender? Love to serve them as a holiday appetizer, but want them to be moist, not dry and dense.
Recommended by Food52
How can i make my meatballs light and tender? Love to serve them as a holiday appetizer, but want them to be moist, not dry and dense.
5 Comments
use about a 3 to 1 ratio of meat to real bread crumbs (not packaged) lightly toast them and soak them with heavy cream and mixed eggs plus all your seasonings. let them sit for about an hour or two in the fridge. mix should look like oatmeal. Fold everything into your meat and shape your balls. they should be SUPER wet, like almost too soft to shape. bake them at 450 or if you really wanna do it up deep fry them and finish them in the oven. I promise you these will be the juiciest most succulent meatballs you'll ever have. I would make them with lamb, orange zest, toasted coriander cardamom, star anise, black pepper, and chili, served with tsatsiki and celery leaves. hope you try it out.
Voted the Best Reply!