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amother
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 Yesterday at 1:31 pm
if I dont want to put in too much matzah meal into meatball mixture
should I add another egg? is it a binder or just makes it soft?
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B'Syata D'Shmya
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Yesterday at 1:35 pm
Not sure what else you put in and how much chopped meat you are using so its hard to answer this. If mixture is dry and crumbly, by all means add egg or grated onions/zucchini/carrots...
Best to use a recipe till you get the hang and feel of it.
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amother
Latte
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Yesterday at 1:39 pm
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It's a binder once it's cooked but it might be a bit messier to work with when raw. Maybe try using a scoop
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amother
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Yesterday at 1:44 pm
| B'Syata D'Shmya wrote: | Not sure what else you put in and how much chopped meat you are using so its hard to answer this. If mixture is dry and crumbly, by all means add egg or grated onions/zucchini/carrots...
Best to use a recipe till you get the hang and feel of it. |
the recipe is not dry at all but it was a loose mixture and I didnt add enough matzah meal so the fat leaked out and the meatball was dry,
I am specifically asking about binding a loose mixture - nothing to do with dry - its not dry,
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Brit in Israel
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Yesterday at 3:36 pm
Yeh eggs will keep the mixture together but will most likely make the mixture stickier to handle, make sure to wet your hands when balling, it stops it from sticking.
Tip- use breadcrumbs instead or together with Matza meal, it helps absorb the fat and is softer when cooked.
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