I have a question about the recipe "Lamb Meatballs with Yogurt, Eggs, and Mint" from A Girl and Her Pig. meatballs came out really tough? Any idea what went wrong? It seemed to me that the ratio of breadcrumbs was too high, but I went with it....
Hi there - two things come to mind - in the recipe itself she states that overworking the meat makes for tough meatballs - perhaps that is the problem? I also checked the actual cookbook - her note on breadcrumbs: she means stale bread that you have pulsed in a processor, not store bought ones. Maybe denser bread crumbs caused an issue?
One other thought - I always soak my breadcrumbs in a little milk or buttermilk before mixing them in. I do NOT grind my own lamb when I make this and I do soak the bread, and mine have come out nice and tender. April would likely smack me upside the head for that but there you go ...
I agree with Abbie's ideas here. What type of lamb did you use? If it was too lean, maybe that contributed as well? Curious, because I've had my eyes on this recipe. Also, did you use the 2.5 T of salt called for in the recipe or did you season to taste? That seems like a lot of salt, but then again, I balked at the amount of salt in her porridge recipe but then I tried it and saw the light!
I did not grind my own lamb, and so maybe given that...I would cut down a whole lot on the breadcrumbs, if not eliminate them completely. That was my intuition, but I wanted to make it the first time as written. I eyed the salt as I always do. She calls for flaky maldon, so that may be the reason the quantity looks higher. I did salt the meat rather generously...The only other issues I ran into: the greek yogurt made the sauce look curdled once you dug in and things started swishing around (even though I used full fat and added it at the end), the eggs also took longer than expected to cook. The flavor was otherwise good. The meatballs, though...sorely disappointing.
That does seem like a ton of breadcrumbs. Typically, I use 1/2 cup and one egg to 2 lbs of meat. Also, when I mix meatballs, I mix until just barely mixed with my hands. As in there are still portions of unmixed ground meat distributed throughout. I don't know why yogurt sometimes does that and sometimes doesn't.
I am getting close to making this. I'll let you know if cutting the breadcrumbs back helps. I may try no breadcrumbs in half of the meat.
If you add the yogurt, I would do it after the eggs have cooked, because as mentioned, the whites take a lot longer to set than you think they will .
I don't think I over mixed the meat. It is something I am cognizant of. I would really be careful with the breadcrumbs. I used panko, but if her book specifies crumbs you make from stale bread, the recipe should prob be edited.
Atg, what do you think about adding some of the fresh herbs to the meatballs? I am usually very adamant about following recipes as written the first time, but fresh herbs are calling to me in these meatballs.
I would not add the herbs to the meatballs, but instead add them at the end as instructed. The flavors are good, its just the meat that was so disappointing. I was hoping for meatballs that were fluffy and light and mine were dense and really tough. Also worth mentioning, I added about half the amount of water called for because I did not want to have to puree half of it.
Wondering if you ever made them and how they came out for you?
How funny...I was just thinking today that I needed to find this thread. I did make them. Some I made with no crumbs, some I made with crumbs from homemade bread, but I kept the volume small. To be honest, both versions were tasty, but tough. I have come to the conclusion that grinding your own lamb would make a world of difference.
I had a meat grinder once upon a time. I started grinding my own burger meat using chuck, brisket and short ribs. Everyone went crazy for these burgers and the grinding was the only unique thing I did. That and homemade mayo and catsup, but still..it was the fresh grind. It made such tender burgers.
I'm going to make them at a friend's house who has a meat grinder later this month. I'll come back and report the results. :)
The breadcrumbs actually make the meatballs soft, not the other way around. I would pulse some white bread in the food processor and use that.
As for proportions, the famous Meatball Shop here in NYC has many of their recipes online and in a cookbook. I just made their Spicy Pork Meatballs this weekend, they use 3 1/2 cups of "fresh" breadcrumbs per 2 lbs of pork. The meatballs are soft, delicious, tender. I find baking the meatballs at a high temperature is also helpful. Seek out some of their recipes and follow their cues.
I'm reviving this question, as I just noticed that Food52er fiveandspice (Emily Vikre) wrote about this recipe on her blog at http://fiveandspice.com...
Emily loves these meatballs. She does not grind her own lamb. She uses 2 and a half cups of ground lamb to 1 and a half cups of breadcrumbs, which might seem a lot. But not so different from my own favorite lamb meatball recipe from Penelope Casas's book Tapas (2 pounds lamb to a cup of crumbs).
Something I just noticed. On this site, it calls for 2.5 lbs of lamb and 2 cups breadcrumbs. On the blog, it's 1.5 cups of breadcrumbs. That's a bit of a difference. We're going to grind the lamb ourselves and go with 1.5 cups of breadcrumbs.
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?
Log InHey, you! Welcome back.
Don't have an account?
Sign UpEnter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
