Oh, forgot, the more breadcrumbs you add, the denser the meatball will be. Less means lighter, more delicate.
A great meatball is will little breadcrumb and using mint and lemon juice as primary seasoning. Works better with ground chicken.
For regular meatballs, consider meat loaf mix as well (beef/veal/pork equal ratio).
Expert
I usually put finely chopped onion, parsely, egg, breadcrumbs AND grated parmesan reggiano or romano chesse in my meatballs
I asked Mom about the egg and she said she doesn’t add it cause she makes them small, but she said some people add it.
The thought of touching raw meat is bad enough and then adding a raw egg into it, is sending me into skeeve mode.
I’m going to make the meatballs 1″ in diameter (I like small meatbals). Is the egg really necessary? And how much egg for one pound of beef?
DIBS,
so that’s all it costs you to get your meat pounded?
Oh, forgot, the more breadcrumbs you add, the denser the meatball will be. Less means lighter, more delicate.
A great meatball is will little breadcrumb and using mint and lemon juice as primary seasoning. Works better with ground chicken.
For regular meatballs, consider meat loaf mix as well (beef/veal/pork equal ratio).
Denton!
C’est Vrai
Rouge Et Bleu!
breadcrumbs are only supposed to act as a binder, not a filler. So as little as possible. Some folx may use an egg in addition to.
1 egg for a pound of meat
ET…logon to foodtv.com and do a search and you’ll likely find some good proportions in any recipe for “meatballs”
gem- sorry about your sister-in-law’s loss.
MM and Cobble- agreed.