I followed this recipe for baked meatballs: http://www.gimmesomeoven.com/saucy-asian-meatballs/
And they came out dry and didn't fall apart easily. What can I do to make them moist, and still keep the Asian-ness to it?
Shucks. I thought I saved the link to a page that had a list of common meatball mistakes. Oh well. But 1 cup of dry panko does seem a fairly high amount for 2 pounds of meat.
Tomorrow night's dinner will be some of the lefftover Persian meatballs I made for the Middle East challenge. They turned out quite well. Next time I might try this Asian recipe.
Use grandmother's method; instead of using breadcrumbs which extract moist, add soaked white bread which adds moist...
Simply cut the crust from 2 slices of white breas, pour some cold milk over them and let soak. Remove the bread from the milk and squeeze most milk out with your hands. Add to your preparation instead of breadcrumbs.
Besides all the good advices given here, i doubt about the oven method for juicy Asian meatballs, mainly cause Asians do not use ovens generally. May be you can try a quick pan fry and just 5' in the oven. or or just pan fried meatballas. Also: increase the fat content of the ground meat.
I have found two things make a world of difference. 1.) Do not over work the mix. Mix and be done. When you form your meatballs it should be 1-2 movements at most. 2.) I soak my bread in buttermilk it gives them a nice tang along with keeping them moist. Lastly don't over cook them.
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