Chunks of gelatin in meatballs
I prepped some meatballs tonight that I will cook tomorrow. They use bloomed gelatin as a binder. I bloomed 2tsp gelatin in 1/4 cup water. When I went to mix the meat, gelatin and spices, I had a very hard time getting the gelatin to break up and ended up with quite a few small chunks of gelatin in the mixture. Does anyone have any suggestions on how to better break up gelatin. I'm not going to remake this batch but I'm wondering if there is a better way to do it next time.