What is the trick to making soft, juicy meatballs? Mine are hard and dry even though there is a lot of sauce.

Question

Am I over-handling them? Am I not adding a secret ingredient? Am I not combining the right ratio of ground beef to pork? Help!

Answer 1

DON"T smash the meat when making the meatballs. Place a portion of meat in your hands and gently round them to keep them from becoming tough. Here are the other ingredients:

ground beef, ground pork in equal parts
3 egg yolks plus 1 whole egg
finely chopped onion
1/2 cup - 1 cup of parmesean cheese
2/3 cup bread crumbs
1/2 cup milk

These ingredients are based on appox. 4 pounds total meat. I have a large family. Recipe is authentic.

Remember the key is not to over handle as in mashing.

Fry meatballs in olive oil. Pour heated sauce over meatballs prior to serving or over meatballs and let cook together in oven for a few minutes.

Answer 2

Try this recipe. It gives the juciest of meatballs. It will give you the platform to start experementing with ingredients and cooking times.
Tomato Frikkadelle (Meatballs)
4 medium tomatoes
2 large onions
2 tablespoons oil
1 kg minced beef
1/2 cup oatmeal
1/2 cup milk
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
2 teaspoons salt
1 ml pepper
1/2 cup water
2 tablespoons soup mix
Preheat oven to 180C. Peel tomatoes and onions and chop roughly. Braise in oil until soft. Mix half tomato and onion mix with mince and oatmeal. Add milk, vinegar, Worcestershire sauce, salt and pepper and mix well. Shape 14 large frikkadelle from the mixture and place them close together in a shallow ovenproof dish. Mix the water and soup powder and pour this over the frikkadelle. Cover and bake for 1 hour. Spoon the remaining onion and tomato mixture over the frikkadelle and continue baking until nicely browned on the top.

Answer 3

I boil mine instead of baking them. They are called Lady Meatballs if you want to look up a different recipe.

1 pound ground beef
1/2 cup finely chopped onion
1/4 cup long or medium-grain rice, uncooked
1 tablespoon salt
1/2 teaspoon freshly ground black pepper
2 cups water
1 cup olive or vegetable oil
2 eggs lightly beaten

Mix together meat, onion, rice, salt and pepper. Roll into 1 inch balls--shaping each into an egg-like oval.

In a 12-inch pan, bring the 2 cups water to boil over high heat. Add meatballs and return water to boil.

Reduce heat to low, and simmer, uncovered, for 30 minutes.

Add more boiling water, if necessary, to keep meatballs covered at all times. Transfer meatballs to a plate. Pour water from skillet. Add oil and heat until a light haze forms. Dip meatballs into lightly beaten eggs. drop meatballs into hot oil.

Fry over high heat 5 to 8 minutes or till brown on all sides. Drain on paper towels and serve. These are very light and fluffy.

Answer 4

I use ground beef only. I mix 1 lb ground beef with 1/2 handful of rolled oats, one egg, finely chopped onion and a squeeze of ketchup. I roll into 1 inch balls and place on cookie sheet. Bake at 350 until browned. They always come out very tender.

Answer 5

Why Are My Meatballs Dry

Answer 6

if you add bread crumbs, like Panko or any other brand, they will absorb the excess fat and moisture during the initial cooking method, whether it be frying or baking, so you don't lose it into the sauce and have tough, dry meatballs.

you should also make sure the meatballs are made with at least 25% fat for proper consistency

Answer 7

i make mine up almost like you would a meat loaf,,, the meat, some ketchup, little chooped onions etc then i bake, not fry them, just put them in a baking pan with couple inches sides on it (so the grease doesnt run off) drain the grease off after about 20 mins, cook them a little longer,,,, about 30 mins in 350 degree oven, till they are nice and brown, but take out before they get hard,,,, also making them a little larger often helps,,, they do come out softer with this method,, i stumbled across it because i dont like to fry things, tried it one day, now i bake my meatballs, hamburgers and even bacon lol

Answer 8

When you mix the meatballs up add and egg to the mixture. It keeps them nice and moist.

Answer 9

An old Italian recipe, add milk and an egg

Answer 10

I find that cooking them right in the sauce keeps them moist.