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Questions tagged [meatballs]

38 questions
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2 answers

What purpose could baking soda and cream of tartar serve in a meatball recipe?

I came across a recipe for Italian-style meatballs today that includes two ingredients I've never seen used in any meatball recipe before: baking soda and cream of tartar. It also does not include any sort of bread or breadcrumbs, as is generally…
Carey Gregory
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How to make my meatballs more solid

I've been following a recipe for meatballs but they are far too loose for putting on the bbq. I thought I could maybe put them in the fridge before cooking them, or brown them in a pan before putting them on the bbq - I was wondering, does anyone…
Martyn
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Is using vinegar a viable way to reduce burning? How would it affect taste?

In House, MD, in season six episode three the main character tags along to a cooking class with his best friend, Wilson. During the subsequent scene, they engage in a conversation which ends up distracting Wilson, causing him to begin burning his…
Hellreaver
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How can I add flavor to meatballs which taste stale from being frozen too long?

My pre-cooked meatballs must have been frozen too long, they taste stale. I tried mashing them up and making sloppy joes but they still tasted stale. How can I season them to make them more edible?
David Ziegler
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2 answers

Cook lentils before or after shaping into veggie meatballs?

I would like to make vegetarian meatballs out of green lentils. Will I get better results by grinding the lentils first into lentil flour and then forming into meatballs, or only grinding them after cooking them?
Malper
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How many meats can make a meatball?

So I want make a Swedish meatball style meatloaf. When I make Swedish meatballs I usually use veal and ground pork, but I've always wanted to throw in some ground lamb and buffalo. So the specific question here is for a meatball how many of these…
user74091
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Ground Beef vs. Ground Pork

I have a meatball recipe that calls for ground beef, but all I have on hand is ground pork. How might that affect the binding of the ingredients and the cooking in general?
Becca
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When baking meatballs for a soup, do I have to bake until the meat is fully cooked?

I'm making Italian Wedding Soup, and my recipe calls for oven-baking the meatballs for 7-9 minutes before adding them to the soup and boil/simmer for 5 minutes. Maybe I made the meatballs a bit too big, but it's taking 2-3x the suggested oven time…
Ed Brannin
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Egg substitution in Indian meatball recipe

I am cooking for a dinner party in a couple of days and one of the friends is allergic to egg but the 2 recipes I found and like ask for eggs. The recipe that mum uses also asks for eggs to bind the meat so the meatballs do not lose shape and…
Divi
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Making meat balls in chicken marinade

I have this marinade in with I usually make chicken legs. It consists mainly of maple syrup, soy sauce, and sometimes ketchup. Is it reasonable to put meat balls in that marinade? Is it OK to put them together with the chicken legs in the same…
hizki
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How to get cheese sauce to stick to meatballs

I want to serve meatballs that have been dipped in a melted white sauce or. fondue cheese... but would like to do it in a way that the cheese doesn't just slide off the meatballs but clings to it or begins to harden bit once it coats the…
Coreen
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Beef meatballs look red inside but quickly disappear

Spaghetti and meatballs are red on the inside, but disappeared quickly. Is this just a chemical reaction, and the meatball is still thoroughly cooked? Meatballs are 1 inch in diameter, maybe 20-30 g. I made some beef meatballs (fresh ground beef…
wearashirt
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Batch Cooking Meatballs

I'm after batch cooking mini meatballs in sauce for my kids, so I'm wondering how best to prepare the meatballs so they can be frozen and reheated? I'm assuming it wouldn't be good to soak the breadcrumbs in milk? But I'm very much a beginner so not…
Lou12
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Thai beef meatballs, how to get chewy texture and how corn flour and baking powder function in recipe?

I have attempted to make thai beef meat balls for about 10 times now and failed almost everytime. Thai beef meat balls need to be stretchy and have a chewy texture when finished. I have tried mince with no fat, mince with 10% fat, high quality…
user222452
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partially cooked meats

I am making tomato sauce. I plan to brown several kinds of meats and poultry today and finish cooking them in my tomato sauce tomorrow. Is there some health issue I should be concerned with partially cooked meats that will spend over night in the…
Tugboat
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