How to make meatballs with mince
One of the main dilemmas with how to make meatballs, is how to make meatballs stick together? You know the drill. You’ve lovingly ‘mushed’ up the mince with all the flavourings. Rolled the mince mixture into delightful little morsels. Popped said balls into the pan to cook and they fall apart. Insert sad face emoji. Here’s a few tips on how to make meatballs that don’t fall apart!
How to make ahead meatballs
If you want to get ahead of the game on a weeknight, you can make a batch of meatballs and freeze them, pre-cooking. The fastest way to freeze them is to:
- Place in a single layer on a tray lined with baking and put in the freezer.
- Once frozen, place in an airtight container or large ziplock bag and freeze for up to 2 months.
- Defrost in the fridge overnight or up to 24 hours. Cook as per recipe.
In a bind?
There are a few tricks and tips that can help you bind your meatballs so that they cook intact.
• Egg: A lot of meatball ingredients add egg to the mince mixture so that the white helps to bind the balls together.
• Breadcrumbs: If the mince mixture is quite wet, breadcrumbs are often used to help soak up excess moisture so that the balls don’t fall apart.
• Cheese: Adding cheese helps to bind the meatballs while cooking. Ricotta is good, especially with chicken mince as it also helps keep the meatballs moist during cooking so they don’t dry out too much.
• Chill: Once you have rolled your meatballs, pop them in the fridge for a cheeky half our if you can spare the time. This gives the egg and other ingredients time to bind properly resulting in a more robust meatball while cooking.
How to make meatballs with mince videos and recipes:
Chicken Meatballs in Creamy Mushroom Sauce: GET THE RECIPE.
*DISCLAIMER: Perfect Italiano is a contributing recipe Partner at myfoodbook.com.au. This feature includes a mix of content sourced from Perfect Italiano and our own opinions. You can find out more about the full range of Perfect Italiano Cheese, here.
