My meatballs are too firm!

[kentheman]

My meatballs tend to come out too firm. Is it too much bread crumbs, too little? I typically use about 1 cup bread crumbs and 2 eggs for 2 lbs ground beef. Thanks for any suggestions.

Ken

[Suzanne]

How much liquid do you add, and how do you add it? Soaking the crumbs in a flavorful liquid such as tomato juice, stock, milk, etc. will lighten the texture as well as improve the flavor.

Also, use a light hand when you form the meatballs. It's just like making hamburger patties: if you compress them too much, they will be tougher and drier.

[stephsherman323]

I make mine with 2 parts beef with 1 part pork for taste and 1 part veal for tenderness. I use one cup of finely ground breadcrumbs per pound of meat. I also use a lot of water. I suppose you could use stock or maybe even some milk for added tenderness. I start with 1/2 c of liquid per pound and go from there - the mixture should be wetter than you would imagine. Pack lightly. When I'm making them at home, I've been known to bake them instead of fry them (I'm not big on clean-up) and sometimes think that they are more tender without the bown crust and I rarely miss the flavor of it.

[scott123]

Two things make for tender meatballs. Moisture and fat. I'll second everyone's opinion on the need for additonal liquid. If you're using lean meat, try switching to something fattier.

[Pete]

I second what everyone else has said. And I have to restate-go gently!!!! Just lightly form your meatballs do not pack them or they will be tough.