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How to ' bind meatballs' so they stay as a ball

(18 Posts)
Alwayssearching Tue 24-Apr-18 16:57:33

Normally I buy the tesco finest ones as a super quick thing to cook, throw in oven, add sauce and hey presto. But have just done a huge butcher shop and we have a ridiculous amount of 10lb.ive divided it into 10 portions. As well as other meat.
So figured I'd make meatballs. I have every herb etc to add into it. Just wondered whether it's a case of just roll it or if something has to be added?

OP’s posts: |
AppleJuiceFlood Tue 24-Apr-18 16:58:41

Mix in an egg, that will help to bind it:

snickledon Tue 24-Apr-18 16:58:52

Breadcrumbs and an egg in mine but they'll probably roll fine on their own with just the meat

LIZS Tue 24-Apr-18 16:59:39

Breadcrumbs/oats, and beaten egg if fat content low.

IrnBruTortie Tue 24-Apr-18 17:00:07

Breadcrumbs and egg, and when you’ve rolled them out them in the fridge for a bit -⎌to helps them stay intact.

Alwayssearching Tue 24-Apr-18 17:25:27

Fab thanks x

OP’s posts: |
TheOnlyPink Tue 24-Apr-18 17:27:51

I use a dessert spoon of cornflour for 550g of meat. Much less gaff than breadcrumbs and egg, and work far better imo. smile

Whatdoiladymcbeth Tue 24-Apr-18 17:28:37

I just use an egg, they aren’t perfect but they’re tasty.

4merlyknownasSHD Wed 25-Apr-18 08:54:59

I find that egg binds to much and you get quite a hard meatball. Bread (torn up small rather than breadcrumbs) holds it together loosely so they hold while cooking but fall apart nicely when eating so they are much softer.

BarbaraofSevillle Wed 25-Apr-18 10:07:35

Chilling them for a few hours after making seems to help them not fall apart when cooking.

zzzzz Wed 25-Apr-18 10:10:36

Message withdrawn at poster's request.

FatBallsAndSunflowerSeeds Wed 25-Apr-18 12:26:51

I just add herbs and garlic and roll them. Mine never fall apart.

bluerunningshoes Wed 25-Apr-18 12:28:29

bread crumbs & grated cheese.

SluttyButty Wed 25-Apr-18 12:36:49

I put an egg in and about 4tbs of semolina per 500g of meat.

abbsisspartacus Wed 25-Apr-18 17:52:49

Maize flour and let it sit

1frenchfoodie Wed 25-Apr-18 20:57:15

A more middle eastern approach, rather than egg, breadcrumbs etc, is to just massage the meat vigourously. Squidge in between your hands multiple times, 10-15 for each handful. If you do this you can just season and form, no binding agent needed.

kateandme Thu 26-Apr-18 14:08:46

depending on the quality and fat content some will be fine as they are.but they make great when added egg and crumbs to bind it.
let us know how you go

TinklyLittleLaugh Fri 27-Apr-18 12:02:39

Mine are onion, bread, meat, salt and herbs shoved in the magimix.

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