Mountain meatballs | Beef recipes | Jamie Oliver (2024)

FAQs

What do you put in meatballs so they don't fall apart? ›

Add a lightly beaten egg, but not too much. Egg acts as a binder for the ingredients, but you only need a small amount. One small egg will do for one pound of minced meat. Alternatively, if you're following an egg-free diet, you could soak fresh bread in milk, squeezing out any excess milk, to use as a binder.

The Key to Tender Meatballs

Here, we're soaking fresh or dried breadcrumbs in a little milk until the bread becomes soggy, then mixing that right into the meat. This binder (aka panade) helps add moisture to the meatballs and also prevents the meat proteins from shrinking and becoming tough.

Because meat shrinks when cooked, mince proteins are likely to separate and crumble unless bound together. Whether it's breadcrumbs or egg (or both), or simply salt, binding the mince is a crucial step in maintaining the softness of your meatballs while preventing them from falling apart.

Egg and breadcrumbs are common mix-ins to add moisture and tenderness. Another binder option that people swear by is a panade, which is fresh or dry breadcrumbs that have been soaked in milk. “The soaked breadcrumbs help keep the proteins in the meat from shrinking,” as food writer Tara Holland explained in the Kitchn.

When it comes to adding liquid to meatball mixtures, milk is often used for its versatility, depth of flavor, and richness. Without the use of milk, you may be faced with a plate of dry meatballs. Milk adds a certain level of moisture that helps produce perfectly tender meatballs.

After all of the Italian meatballs I've been making lately, I consider myself a meatball expert. A good rule of thumb is to bake meatballs for 25-30 minutes at 350 degrees fahrenheit.

Spray generously with cooking oil spray and bake for 12 minutes, or until just cooked though. Broil (grill) on high heat in the last 2 minutes of cooking time to get them crispy and browned. While meatballs are baking, make your sauce.

As the collagen in the meat dissolves over time, it transforms into gelatin, which not only adds a silky texture to the sauce but also contributes to the overall richness and depth of flavor. The longer the simmer, the more tender and succulent the meatballs become.

Bread crumbs are another popular binder for meatballs that can become problematic if used incorrectly. Adding too many bread crumbs to the mix will cause your meatballs to become loose and fall apart. The same applies to flour.

This is especially important when working with pork, turkey and chicken, which are very wet when ground. Refrigerating gives the fat in the meat time to solidify, which helps maintain the shape. Chill your meatballs for anywhere from 10 to 20 minutes, depending on their size.

Is panko bread crumbs better than bread crumbs for meatballs? ›

That little bit of texture makes foods that much more interesting to diners but it isn't always what you want. Use panko if you are breading something and want it extra crunchy, especially if cooking in an air fryer. If your meatballs, etc. need something to help hold them together use regular bread crumbs.

Breadcrumbs and eggs are the most common binder to use for meatballs. Bread soaked in milk (called a panade) is another traditional type of binder. Without a binder, the meat is likely to fall apart like you're finding.

Too much time spent forming the balls can also make them tough, and you're more likely to overwork them if you can't get them off your hands. To avoid this sticky situation, keep a dish of cold water next to you as you work, and dip your fingers in as you make the balls.

That is why it is key to use a binder or two. An egg is usually a good start, as that can help with the tenderness and texture, but the king of meatball binders is breadcrumbs soaked in milk (also known as a panade).

Rolled Oats

Oats are the perfect substitutes for breadcrumbs in meatballs or meatloaf. While they aren't ideal for a crispy coating, they add the right amount of texture to bind meat, eggs and flavorings together into a delicious Italian-inspired feast.

Cooked rice is a great substitute for breadcrumbs when you need a binder, like in black bean burgers, meatballs, or meatloaf.

Too much time spent forming the balls can also make them tough, and you're more likely to overwork them if you can't get them off your hands. To avoid this sticky situation, keep a dish of cold water next to you as you work, and dip your fingers in as you make the balls.