what to use to make meat stay together in a shell?

Question

im making stuffed shells with ground meat andsome shredded cheese. and a sauce on top. when i add the meat it just falls out, and when were eating it its not moist or anything special, all it is is meat. there needs to be something i just dont know what! thanks in advance.

Answer 1

I would suggest using am Italian sausage. This is more moist than beef and tastier. Then mix it with ricotta (a soft creamy cheese) and mozzarella.

Answer 2

Eggs will help it stick together, and some kind of starch with moisture will make it moist. Bread crumbs are good, and oatmeal has an excellent flavor. Make sure you soak the oatmeal in something (milk, or water, or water with a little Worcestershire sauce, or soy sauce, or tomato sauce, or anything really) for a few minutes before mixing with meat. Eggs - use one or two per pound of ground meat; bread crumbs - use about 1/2 to 1 cup per pound of ground meat; oatmeal - use about 1/4 or 1/3 cup per pound of meat. Of course, these can be adjusted to your taste, and also on how far you're trying to stretch your meat. This is the same principle behind making a meat loaf - in order for the meat to stay together in loaf form, and be moist, eggs and bread crumbs or cracker crumbs are combined. Good luck!

Answer 3

Mix a little of the sauce into the meat.

Answer 4

I use eggs one or two. Works great and helps keep the meat moist.

Answer 5

Prepare the meat mixture like you would meat loaf, but make the flavor whatever you need (i.e. Italian seasoning for Italian flavor, Chili powder & related spices for TexMex, etc.).

Idea: My d-i-l uses crushed taco chips for the bread crumbs and taco seasoning to make TexMex meatloaf.

Answer 6

bread crumbs or oatmeal (or both)
egg