Milk for my meatballs

Need to cover some white bread with a few tbsp of milk to make some meatballs. All I have in the kitchen is skim plus and heavy cream. Which is better for this?

  • Posted by: jbrau13
  • July 26, 2011
  • 4979 views
  • 6 Comments

6 Comments

Review our Code of Conduct
Don't send me emails about new comments
francesca gilberti
francesca gilberti July 26, 2011

I'd go skim -- the point here is not to impart a whole lot of flavor, but rather to simply moisten the bread so you can work it into the meatballs. The viscosity of heavy cream ... I'm not sure, but sounds a tad too gloopy for this situation. Good luck!

Review our Code of Conduct
Don't send me emails about new comments
sdebrango
sdebrango July 26, 2011

I think the skim plus would be better than the heavy cream, Some people soak the bread in water some in milk. Love meatballs!

Review our Code of Conduct
Don't send me emails about new comments
boulangere
boulangere July 26, 2011

I'd go for maybe 3 parts skim to 1 part cream. The richness sounds good to me.

Review our Code of Conduct
Don't send me emails about new comments
Greenstuff
Greenstuff July 26, 2011

Use what you want. I've used wine, both red and white, instead of milk to moisten bread in meatballs.

Review our Code of Conduct
Don't send me emails about new comments
cookbookchick
cookbookchick August 6, 2011

Even water will work.

Review our Code of Conduct
Don't send me emails about new comments
Sam1148
Sam1148 August 6, 2011

I now use a variation of Cooks Illustrated tip for all beef meat loaf for meat balls.

The secret ingredient is unflavored gelatin. Bloom 1 tsp of gelatin in 1/2 cup of beef stock. and use that to moisten the bread crumbs.

The gelatin replaces the fat you'd normally get using a pork, veal, beef grind in a beef meatball (or meat loaf).

Review our Code of Conduct
Don't send me emails about new comments
Showing 6 out of 6 Comments Back to top
Recommended by Food52