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-> Recipe Collection
amother
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Wed, May 29 2024, 1:11 pm
everywhere the advice for soft meat balls is not to overmix.
its very hard to incorporate the eggs, onions, bread crumbs without tearing and digging into
it, it just wont combine and come together otherwise.
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Iymnok
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Wed, May 29 2024, 1:50 pm
Mix everything else separately, then add the meat.
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mizle10
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Wed, May 29 2024, 2:15 pm
I don't put add ins in my meatballs. Just salt and pepper and lightly toss it.
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amother
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Wed, May 29 2024, 4:06 pm
Iymnok wrote: | Mix everything else separately, then add the meat. |
I do that. but getting the meat to combine with that mixture needs alot of mixing,
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mha3484
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Wed, May 29 2024, 4:45 pm
I gently mix the meat mixture with my hands but what I find makes them very soft and tender is using a panade. I make the meatball part of this recipe using pareve milk. https://smittenkitchen.com/201.....alls/
I either leave out the cheese, use nutritional yeast or if I can get it vegan parm. But the milk and break mixture makes really soft meatballs.
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ra_mom
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Wed, May 29 2024, 4:53 pm
amother OP wrote: | everywhere the advice for soft meat balls is not to overmix.
its very hard to incorporate the eggs, onions, bread crumbs without tearing and digging into
it, it just wont combine and come together otherwise. |
If you ever watch chefs mixing meatballs, they're still mixing, and mixing well to get the seasonings incorporated, even as they say not to over-handle the meat.
Just don't over-handle the mixture. But you still have to handle it and mix properly. No question about it.
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amother
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Wed, May 29 2024, 4:54 pm
thanks all.
I actually added water, it was much better.
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mha3484
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Wed, May 29 2024, 4:56 pm
I have seen dried breadcrumbs and water to make a paste too. I like the fresh bread better but the idea is the same and I wish I had learned this years ago.
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