[shel]

It's sometimes difficult for me to mix herbs and spices into the burgers or meat loaf very evenly without overworking the meat. Alton Brown used a technique where he layed out the meat in a relatively thin layer on a baking sheet, spread the herbs and spices over the meat, and then folded the meat over on itself. That works pretty well in some situations, but in other situations, especially when making ameat loaf or lots of meat balls, a different technique may need to be used. So, how do you incorporate seasong into meat balls and meat loaf to get even distribution without overworking the meat?

Shel

[KYHeirloomer]

I just follow the rule taught me by an old sausage maker:

Season the pieces of meat before running them through the grinder.

I cut the meat in small pieces, lay them out on a tray, and sprinkle the seasoning as evenly as I can. Then I grind the meat. This assures even distribution of the herbs and spices without having to overwork the meat.

[nowIamone]

For my meatloaf or meatballs (and I make a marvelous, fluffy, tender meatball)
I put all of my seasoning, the bread crumbs(rice, oatmeal, what ever I am using for binder)milk or liquid; eggs, onions, olive oil, cheese, etc. together and let set for 20 to 30minutesin the fridge. Then I mix this very well with the ground pork, next I mix in the the other ground meats with a fork, it's very easy to see how well you have mixed with this method, as the pork and seasonings are a different color than the other ground meat. If I have the time I put the mix back in the fridge for 30 minutes or more, then from my meatballs. The seasoning will telegraph through the meat.

For the MB's I use an ice cream scoop that allows the ball area to opens up, I load the scoop and drag it across the edge of the bowl. Then I allow the scoop to open up and the meatball to fall into my other hand, where I lightly press the rough edges into the ball. No it is not perfectly round, but round enough. The meatballs are very tender, I allow no one to roll my meatballs, it only makes them tough.

[bluezebra]

If I'm not chopping or grinding my own meat, then I use the back of the tines of a fork and sort of "fluff" mix it. It's pretty much the same way I combine wet with dry when making biscuits and pastry. Then I bring it together with my hands and start scooping balls with an cookie scoop.

If I'm grinding/chopping my own, I use KYHeirloomers technique of seasoning prior to mixing.

[kuan]

Originally Posted by KYHeirloomer

I just follow the rule taught me by an old sausage maker:

Season the pieces of meat before running them through the grinder.

I cut the meat in small pieces, lay them out on a tray, and sprinkle the seasoning as evenly as I can. Then I grind the meat. This assures even distribution of the herbs and spices without having to overwork the meat.

That is the correct way. A cooking fundamental I might add. Top chef contenders should read this forum.