How come my italian meatballs are never tender,am I cooking them too long?

  • Posted by: gino61
  • November 23, 2010
  • 1784 views
  • 7 Comments

7 Comments

nutcakes November 23, 2010
Try Rocco's Mama meatballs they are moist, it includes chicken stock. It calls for plain breadcrumbs. I make fresh ones by buzzing white bread (pepperridge farms, not balloon bread) in the blender.
http://www.roccodispirito.com/recipes/mama_smeatballs
 
mrslarkin November 23, 2010
usuba dashi is right, be gentle with your meat balls. :)
 
usuba D. November 23, 2010
Also, the more you mix it the more you bring out the protein in the meat that can over bind the meatballs. But the panade (fresh bread crumbs & milk) idea is the way to go.
 
campagnes November 23, 2010
I like the milk/bread idea. I often use milk and oatmeal.. about 1/2 cup quick oats and 3/4 cup milk. The oatmeal mimics the texture of the ground beef, and you never know it's there.
 
pastaman November 23, 2010
Mix in 4 slices of water soaked white bread (discard the ends) to a pound of ground beef. Add fresh ingredients: 4 small chopped cloves, fresh ground garlic, chopped parsley, and 8 teaspoons of pecorino romano grated cheese. Mix beef, ingredients with 2 eggs and form meat balls. Brown meatballs in olive oil then add to your gravy (sauce). Cook gravy for 2 hours.

IIf you use whole wheat bread, they will not be tender. White bread is the key.
 
gino61 November 23, 2010
Thank You, i was using bread crumbs from the box.
 
mrslarkin November 23, 2010
I find that mixing in some milk-soaked bread makes my meatballs moist. Soak your bread, then squeeze out the excess milk (discard milk) and mix in the bread with the meat mixture.
 
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