Quote:
Originally Posted by Rich Iwaszko
Hi,
I am looking for the best meatballs. Have tried straight burger, 80-20, 1/2 pork 1/2 burger,
100% ground chuck, and 100% rib eye.
What is your best recipe, spices, and what cooking method do you do. Have tried frying before baking or sauce baking.
Most meatball recipes produce mushy, soft, meatballs....trying to find a meatball not a mush ball or bread ball. Manja
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While the meatballs must still remain 'moist' as no one likes a dry meatball, if the recipes you've used turn out soft and mushy there is one of 2 problems. Where that recipe came from aka it's wrong/bad OR you didn't have the proper technique.
I'd give you the long time family one but.... unless I know exactly what you are looking for I won't. there is more than mushy to it. Oh and perfect requires Beef/Veal/Pork