Why do I need baking soda in meatballs?

Question

In one of my cookbooks the receipe calls for it. I was just curious on why. Or if anyone has an great italian meatball receipe. I'm trying to impress a guy. So i need my spaghetti to be spectacular.

Answer 1

I've never used baking soda. use a mix of ground beef and sausage, a bit of bread crumbs, the seasonings we like (mainly garlic and pepper), I roll into the size I want and saute them up in a skillet with a bit of fresh minced garlic, drain and add to my sauce.

Answer 2

1

Answer 3

(the science) Baking soda changes the Ph of the sausage from acidic to more base. T
(result) his helps the sausage meat retain moisture, so it is a moister fluffier tender meatball that gravy or sauce will better adhere too.
I roll mine in a mix of bread crumbs and grated parmesan cheese, spray a sheet pan with olive oil and bake them. It forms a nice crust that soaks up sauce and gravy, so to the tooth it has a crunch followed by a moist fluffy inside.

Answer 4

That's the first I ever heard of it. Baking soda is for the most part a leaving agent (used in baked products) and neutralizor (removing odors, sweetening laundry, etc.). I suspect it won't do much of anything to meatballs. I could understand if it were put in the tomato gravy to perhaps reduce the acidity.

Answer 5

u dnt use baking soda
heres a good recipe tht i tried many times n it was awesome:
ur gona need 1.5lbs of lean ground beef or watever...
1 egg
2/3 cups breadcrumbs
1/4 cup milk {to make it tender}
salt and pepper
1/5 cup finely chopped onion{optional}
finely chopped parsley{optional}
ur choice of cheese (stuffing){optional}



mix the egg, milk, salt/pepper, add as much of the bread crumbs as you need (mixture should be slightly moist).
roll into desired sized balls.
make holes and stuff with cheese then roll em again{optional}
preheat oven to 375 degrees.
place onto a cookie sheet or 13x9 baking dish.
bake meatballs for 15-23 minutes depending on size of meatballs.
drain onto paper towels if necessary.
add to any sauce that you want to pair the meatballs with, example: Spaghetti sauce, Sweet& Sour sauce.

Answer 6

Adding baking soda keeps the meat tender rather than dry.

Answer 7

i also never use baking soda, just hamburger meat, garlic finely chopped, a little ketchup, and cracker or bread crumbs, roll them into the size balls i want, then i place them in a baking dish in 350 degree oven, drain and turn them once, about half way threw, cook about 30 minutes, till nice and brown

Answer 8

the only reason I know is to offset the acidity. I usually add some spaghetti sauce to mine and minced ( very small ) carrots & onions so they are moist & tender. then I pan fry them until brown and simmer then in my sauce at very low heat for a like 2 hrs.

Answer 9

No need to add baking soda to meat

Answer 10

are you cooking meatballs or crackballs