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How to make juicy meatballs

I love meatballs, especially my own meatballs because they’re damn delicious. But I’ve always had a bit of an issue with dry meatballs. And nothing is worse, especially if you’re post-op gastric bypass with a finicky stomach pouch, than dry meat, and dry ground beef is the worst (TMI: throwing that up feels like throwing up a mixture of dry coffee grounds and crumbs of concrete). So after much experimentation, and ruling out cooking meatballs in the crockpot for 6-8 hours or cooking them quicker on the stove, I think I’ve found the secret to moist, juicy, most-definitely-not-crumbly-or-dry meatballs:

  1. Use 2 tbsp. of oil (olive, peanut, corn, or vegetable – take your pick) per every 1 lb of ground beef
  2. Use 2 eggs per every 1 lb of ground beef
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Proceed as you normally would with bread crumbs, powered Parmesan cheese (try using the grated/shredded refrigerated kind instead for cheesy, gooey meatballs), minced garlic, and Italian spices, but don’t overdo it with the bread crumbs, and use the above amounts of oil and eggs for each pound of ground beef (or other meat), and you should be good to go.


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