hey, i really likes making spaghetti with meat-balls in tomato sauce, but almost every time i make this, the meat-balls start breaking shortly after i put them in the sauce....have any suggestions on how to prevent them from breaking apart?!!
2007-02-05 03:18:10 · 10 answers · asked by Nici 1 in Food & Drink ➔ Cooking & Recipes
Make sure you are adding atleast 1 egg & 1 cup of breadcrumbs for every 1 pound of meat. Then after shaping the meatballs place them on a cookie sheet & bake at 350 degress for 20-30 minutes depending on the size of the meatballs. This is much easier, safer & healthier than frying your meatballs plus they come out extremely juicy & delicious with the right seasonings.(split a meatball in half to make sure there is no pink left) Then place in a big pot with the sauce! Yummy!!!
2007-02-05 03:38:32 · answer #1 · answered by Anonymous · 0⤊ 1⤋
I agree with Princess, add some egg to bind it, then seal them off in a frying pan before adding to the sauce. Also try not to boil the sauce to hard or stir too often as both can break up the balls. I actually bake mine in the sauce as this eliminates the need to stir them, simply pop them into a casserole dish, cover with sauce and then bake for about 20-25 mins, it works.
2007-02-05 03:24:26 · answer #2 · answered by sparkleythings_4you 7 · 0⤊ 1⤋
Are you adding egg and breadcrumbs to your meatballs? These ingredients will help the meatballs bind together. Also, if you brown them in oil before putting them in the sauce, this will create a coating on the outside that will also help keep them together. You could also try cooking them in a pan and adding them to the sauce at the last minute.
2007-02-05 03:23:00 · answer #3 · answered by Liza 6 · 0⤊ 0⤋
Be sure your meatballs have egg and some sort of starchy binder in them (oatmeal, bread crumbs, bread soaked in milk). You also need to brown them first, getting a good cruston the outside, before adding to sauce. And obviously, stir gently and use very low heat once they are in the sauce.
2007-02-05 03:32:19 · answer #4 · answered by Sugar Pie 7 · 0⤊ 1⤋
If you're using the egg and bread crumb binders, I either fry or bake mine first. They seem to hold together better in sauce. Make them good and browned to seal them together.
2007-02-05 03:33:34 · answer #5 · answered by chefgrille 7 · 0⤊ 1⤋
You can use an egg to bind the meatballs together and mash potato (which everyone always has a packet of) my dad swears by this and when ever he makes meatballs or kebarbs they stay together
2007-02-05 03:33:38 · answer #6 · answered by *shellista* 1 · 0⤊ 1⤋
place under a grill, turning regularly before adding to the sauce
2007-02-05 07:09:21 · answer #7 · answered by shootdenpoint 3 · 0⤊ 1⤋
When I make homemade meatballs I add an egg and bread crumbs. It helps to keep them together
2007-02-05 03:21:46 · answer #8 · answered by Princess 4 · 1⤊ 1⤋
you might try browning them longer in the skillet before adding the sauce.
2007-02-05 03:26:27 · answer #9 · answered by Anonymous · 0⤊ 1⤋
did you add an raw egg to your mix to bind it?
this might help.
maria.p
2007-02-05 03:22:18 · answer #10 · answered by maria p 2 · 0⤊ 0⤋