Home Cooking

Meatballs... What Did I Do Wrong?

Share:

Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 39

Meatballs... What Did I Do Wrong?

CindyJ | Apr 14, 2008 01:13 PM

I've been making meatballs to go with spaghetti for years, and I've come up with a recipe/technique that differs from most recipes in that I don't pan-fry my meatballs before I put them into the sauce. I form them and then put them right into the sauce to cook. I use all beef -- I've tried pork/beef and pork/veal/beef, but my personal preference is all-beef. For a pound of meat (usually 85% lean) I use 1 egg, about 2 TB Italian breadcrumbs, 2-3 TB freshly grated Parmesan, a clove or 2 of finely chopped garlic, a dash of Kosher salt. And they come out really delicious.

But, being the open-minded person I am, I'm always on the lookout for new/different approaches to old recipes. I've seen many meatball recipes that call for the addition of milk-soaked bread in place of breadcrumbs, and recipes that suggest pan-frying them first. So yesterday I decided to make them this new way. Now I need someone to tell me where I went so terribly wrong.

I took two slices of good quality white bread, removed the crust, tore the bread into small pieces, and let it soak in 1/2 cup of whole milk. I stirred and mashed it every couple of minutes. After about 10 minutes I strained out the excess liquid. To a pound of ground beef I added the soggy bread, 1 egg, some minced garlic, chopped parsley, grated parmesan cheese, and a little salt. I was careful not to overwork the meat. I formed the meat into meatballs, and pan-fried them. What a mess! The oil popped and splattered all over the place, most of the meatballs broke apart when I tried to turn them, and it was impossible to brown them evenly all over. When they were cooked, I placed the meatballs and the little scraps of broken-off meat into my simmering sauce and let them cook for about 30 minutes.

Even though they looked somewhat malformed, they tasted really good. So my question is, what can I do the next time to avoid the oil-splattering and breakage problems?

Want to stay up to date with this post?

Recommended From Chowhound