How do you keep meatballs from falling apart?

Question

evertime i make them they are very soft and they either flatten out or break apart. Im using 85/15 beef, eggs, breadcrumbs, etc.

Answer 1

They are probably too moist. Use less liquid.

Answer 2

1

Answer 3

When I make meatballs I use all the same ingrediants, but I fry them for a few minutes before putting them in the sauce in the oven. Searing the outsides makes a shell of sorts that helps hold the meatball together. Also don't use too much sauce when you cook them. Just enough to cover the meatball. In fact, I leave the tops sticking out of the sauce.

Answer 4

What you use to make the meat balls sounds good maybe a little more breadcrumbs or some un cooked oat meal too.
I micro wave mine for about 8 minutes on High and the grease runs out and then put them in another dish.

Answer 5

Your meatballs should be equal parts of ground beef and ground pork. To this add at least 1/4 cup of milk and 3 eggs. To that add bread crumbs and parmesean and choice of seasonings such as the trinity, parsley, oregano etc...
NEVER mash & press the mixture into a round shape after mixing it. Gently make into meatball shape by cupping your palms. Don't roll and spin it in your palm. That makes for a very tough meatball and one that will break easily in the pan.
Good Luck!

Answer 6

Do you "throw" your meatballs? I toss mine form hand to hand two or three times, then I bake them for 45 min at 350 before adding them to the sauce. My meatballs never fall apart.

my meatball recepie
3 lbs 75-25 ground chuck
1 lb italian sausage (no casing)
1 1/2 cups bread crumbs
1 med oninon minced
1 clove garlic minced
1 egg
2 tbs worchestershire sauce

mix untill well encorperated, if it feels too moist I add a little bit more breadcrumbs, form into palm sized balls and tossfrom hand to hand with moderate force to compact the ingredients, bake for 45 minutes at 350 degrees, drain fat, add to sauce.

Answer 7

you may need MORE eggs and breadcrumbs. i use a 1lb. of ground meat to 2 eggs, and 1cup of breadcrumbs or crushed crackers. it's the eggs and breadcrumbs that do the binding. hope that helps!

Answer 8

Use a lean beef. Make them into balls and chill them. Then get a pan out and heat it up, fry them lightly on the outside (makesure you keep them rolling, don't let thim sit on one side too long). Then put them on a cookie sheet and bake them. They will stay moist however not get flat.

Answer 9

well..to things. are they to moist, or you having smoehting called 'smear'..it is what happens when you overwork the meat, by mixing it to much and heating it up with your hands. try this....to everything you normally do, except use cold ingredients when you make them. put all the ingredients in the fridge for about 30 minutes.let them get cold..when you mix the meat do it in a bowl over ice water. form them fast, then let them chill in the fridge for 30 minutes. cook as desired.

Answer 10

don't eat meat!!! No just kidding no not really Do u roll them well maybe add more eggs less bread crumbs?

Answer 11

Your not using enough breadcrumbs.