Sweet and Sour Meatballs Recipe - Lauren's Latest (2024)

FAQs

How to make tight meatballs? ›

Massage your meat

Get your hands into your mixing bowl and combine the ingredients for your meatballs using your fingers. The heat from your hands will help release the proteins in the meat which will in turn help the mixture stick together when it cooks. Don't overmix, just a few minutes will do.

Cook's Illustrated explains that adding too many eggs will put your meatballs at risk of having a soggy texture. Any additional and unnecessary liquid will also cause difficulty mixing and forming meatballs. Adding a single egg should be enough to do the trick, with two being the maximum for each pound of meat you use.

In an oven preheated to 350 degrees F, these meatballs should be fully cooked through and evenly browned in about 30 minutes. An instant-read thermometer inserted into the middle of the meatball should read at least 165 degrees F.

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Egg and breadcrumbs are common mix-ins to add moisture and tenderness. Another binder option that people swear by is a panade, which is fresh or dry breadcrumbs that have been soaked in milk. “The soaked breadcrumbs help keep the proteins in the meat from shrinking,” as food writer Tara Holland explained in the Kitchn.

When it comes to adding liquid to meatball mixtures, milk is often used for its versatility, depth of flavor, and richness. Without the use of milk, you may be faced with a plate of dry meatballs. Milk adds a certain level of moisture that helps produce perfectly tender meatballs.

Tenderizing the Meat:

As the collagen in the meat dissolves over time, it transforms into gelatin, which not only adds a silky texture to the sauce but also contributes to the overall richness and depth of flavor. The longer the simmer, the more tender and succulent the meatballs become.

Because meat shrinks when cooked, mince proteins are likely to separate and crumble unless bound together. Whether it's breadcrumbs or egg (or both), or simply salt, binding the mince is a crucial step in maintaining the softness of your meatballs while preventing them from falling apart.

Most meatball recipes call for a bit of starchy filler, such as dry breadcrumbs, oatmeal, or soaked bread, which is meant to keep the meatballs tender, hold everything together, and help add bulk.

The only way to prevent your meatballs from falling apart is to add some flour in the precooked seasoned ground beef. once you season the ground beef to your taste, you then add some flour, not too much but at least half of a handful.

Should I roll my meatballs in flour before baking? ›

A traditional size for this sort of meatball is 2 to 3 inches across, but you can make them any size you want. Once you roll the meatball in your hands, roll it in the flour to give it a good coating. Set each one on a baking sheet as you work.

You only need a small amount of egg – it's there only to help the cooked meatball retain its shape, and shouldn't detract from the meat's flavour or texture. Filler ingredients like breadcrumbs or flour are important too because they stop the meatballs becoming dry.

Chill your meatballs: refrigerating your meatballs an hour before cooking helps them hold their shape throughout the cooking process. They can chill in the fridge for up to 24 hours before cooking, making meatballs a great make-ahead dish, too.

One of Bobby Flay's favorite ingredients to spice up any dish with a little bit of fishy flavors is canned anchovies. He puts it in almost everything, especially seafood dishes.

His fry sauce in particular has become a staple of Flay's, reflecting his signature style with a spicy twist. The best part about the recipe for Bobby Flay's fry sauce? It requires just three ingredients: mayonnaise, roasted red pepper puree, and adobo sauce.

Horseradish Mustard Mayonnaise:

Whisk together the mayonnaise, mustard, and horseradish in a small bowl and season with salt and pepper. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. The sauce can be prepared 1 day in advance and kept covered in the refrigerator.

INGREDIENTS: Rehydrated Textured Soya Protein (62%), Water, Onion Purée (8%), Rapeseed Oil, Soya Protein Concentrate (2%), Chickpea Flour, Yeast Extract, Stabiliser (Methyl Cellulose), Tomato Purée, Parsley, Garlic Purée, Onion Powder, Maltodextrin, Garlic Powder, Salt, Malted Barley Extract, Dextrose, Black Pepper, ...