What went wrong with my meatballs?

[DreamTeamGirl]

I made some meatballs last night following a recipe I found on net somewhere
I do Slimming World so used extra lean beef mince

So Recipe was
250g extra lean mince,
1 egg
1/2 cup of wholemeal breadcrumbs

salt, pepper seasoning etc

Mixed it all together, divided into 12 meatballs, baked for 25 mins on a sheet at 200

They were VERY dry at the end so I made some gravy and poured it over and that eventually moistened them up, but what did I do wrong?

The kids 'mehhed' at first but did precede to eat 3 each after the gravy went on, so I think the flavour was ok, just the dryness
Any ideas please?

I think the meat was too lean. You normally need to use meat with some fat content for meatballs otherwise they get too dry. My mum adivsed me to mix some pork mince with the beef to make them spongier, and it works.

I agree, meatballs do need some fat to keep them moist, especially if you're going to be baking, rather then frying, them or cooking them in a tomato sauce.

Thank you both ...

OK, so as it is a given that I can only make them with extra lean, should I be baking them in a sauce? Or shallow frying using frylite? Or on stove top in sauce?

How long would they need to bake for in a sauce?

Would love them to be something DS and I have together!!
thank you

I'm going to give you my recipe... (also very low cal)

Serves 4

8oz lean minced pork
8oz lean minced beef
tablespoon grated onion
tablespoon wholemeal breadcrumbs
tablespoon parmesan cheese
seasoning/herbs

Mix this all together well (the mixing action makes the meat stick together) and form into walnut shaped balls. THEN make a simple tomato sauce in a wide shallow pan with a lid. A big frying pan or a saute pan is ideal

400g chopped tomatoes
pinch sugar
1/2 onion, finely chopped
seasoning/herbs

When the sauce has been cooking for 10 minutes and reduced slightly, place the meatballs on top and pop on the lid. Simmer for 10 minutes and then, stir very gently so that the meatballs don't break up. Give it another 5 minutes, the meatballs will be cooked, moist, flavoursome. Serve with some pasta.

soak breadcrumbs in milk

i usually add a teaspoon of low fat margerine with my lean mince when mixing them and cook them in a shallow pan/frying pan with frylight. if you cook them in the oven the heat is dry and pulls the available moisture out of the meat.

my recipe is usually...

1/2 bag/tray lean beef mince,
finely chopped/grated onion,
large egg,
1 teaspoon of low fat margerine,
salt and pepper,
and if for bolognese some worcester sauce

i have never had any complaints

I fry brown mine for 5-10 mins in a large frying pan, with just a tiny bit of olive oil. Then throw in a good glug of red wine or vermouth (optional). Then add tomatoes, a chilli or two, a dash or balsamic vinegar, seasoning, and simmer on a very low temp for about 20-30 mins.

I often cook them in tomato sauce, keeps them from drying out.

That's great, thank you all. Loads of different methods to try there. I will do one a week until I hit on the perfect one
Thank you!!!!!!

BTW, your cream and tomato sauce sounds lovely MmeLindt- if I could just shift these last couple of stone I would be there like a shot!