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

[Alwayssearching]

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 mince..like 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?
X

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

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

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

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

Fab thanks x

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

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

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.

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

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

bread crumbs & grated cheese.

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

Maize flour and let it sit

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.

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

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