How can I prevent my meatballs from falling apart and turning into a bolognese!?

Answer 1

Make sure the meat is cold (as well as all the ingredients that you are incorporating). You also might want to add 1 whole egg per pound of meat and some finely ground whole wheat crackers.
You also might want to use a wooden spoon or chopsticks to move the meatballs around in the pan.
I usually put my meatballs directly into a pot of homemade spaghetti sauce (Just make sure that there is enough sauce to cover the tops of the meatballs.) instead of browning them so that they stay moist and so that I am not having to move them around so that they can cook to temperature. I just do not let the sauce boil once I put the meatballs in. I have never had any problems cooking meatballs this way!

I hope this helps!

Answer 2

Making meatballs is just like making meatloaf. You need to add ground meat, seasoning, egg, and a binder such as cracker crumbs, oatmeal or bread crumbs. They are falling apart probably because they are too moist. Our family recipe for meatballs calls for 1/2 ground pork and 1/2 ground beef, seasonings, egg, onion and bread crumbs. The egg gives is moisture and the bread crumbs hold it together. Try adding more bread crumbs until the meat mixture is more or less dry, rather than moist and sticky.

Answer 3

Add an egg into your meatball recipe. Form it into a ball. Roll in flour or breadcrumbs. Then, slowly place in the pan with oil or you can bake it. You have to cook the meatballs separately first. Then, you make the spaghetti sauce. Put all meatballs in the sauce and let it simmer in there for awhile. Now, you can add the meatballs and sauce on to your pasta.

Answer 4

Not sure if I understand the question. For the sauce you saute the ground beef. If you want meatballs firmer, work with the meat mixture for the meatballs more. Usually, you shouldn't overmix a meatball/loaf mixture as it makes it denser -- but if the meatballs are falling apart work the mixture more w your hands -- don't add extra eggs etc. Hope that helps.

Answer 5

Maybe you are using to many or too much ingredients in the meatball mixture. An egg or two, some bread crumbs or the like, and herbs and seasoning is all you need. Don't overdo it or they will fall apart. It happened to me before, and i found out it was because i was adding too many liquid ingredients to my mix.

Answer 6

I mix egg and bread crumbs into the ground beef then form them into balls and bake in a 350 degree oven for 30 minutes.
The meatballs won't fall apart and it gives you a good chance to drain out any extra fat.

Answer 7

Add an egg to the mixture and then roll small firm meatballs. Let them sit in the fridge for about 30 minutes. I then put mine in a baking dish and cover them in my sauce and bake them in the oven (Covered with foil) for 45 minutes and then uncover them for 15 minutes.

Answer 8

First, make sure you use fairly lean meat as fatty meat falls apart easier. Second, reduce or skip bread crumbs in the recipes as they also contribut to crumbling meat balls.

If all else fails, brown the meat balls in a frying pan before adding to the sauce.

Answer 9

when making the meatball mix make sure you add in 2 egg yolks they will bind the mixture for you and they will not fall apart

Answer 10

Mix eggs and bread crumb in them. And cook at least out side of the meat balls before you add sauce.