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Dry Meatballs

post #1 of 8
Thread Starter 
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?
post #2 of 8

Two ideas at the top of my head that may help?

 

1) Soak the panko in a bit of milk or some other liquid. Strain before adding to the mix so it's wet but not dripping wet. 

2) Combine all the meatball ingredients with minimal manipulation (don't overwork the mix). 


Edited by French Fries - 7/30/14 at 10:35pm
post #3 of 8

To me the amount of panko used seems on the high side, maybe reduce it a bit.

And like FF says, don't overwork the mince. Just apply minimal pressure to form a ball.

 

What I would do is to mix everything together with half the amount of panko and gradually add more till it feels right.

Or divide the batch in 3, one with half the panko, one with 3/4 and one with the full amount so you can compare properly?

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post #4 of 8

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.

 

mjb.

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post #5 of 8
Food nourishes my body.  Cooking nourishes my soul.
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post #6 of 8

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.

post #7 of 8

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.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #8 of 8

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.

Thanks,

Nicko 
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
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