Meatballs are a go-to staple for most parties. Not only are they dead-easy to prepare ahead of time, but they are also just so versatile and can be served on their own with a dip or as part of a meal. It is indeed no surprise that most cultures have at least 1 recipe for meatballs, if not a hundred… They are so common that many stores will sell these delicacies ready-made, prepared in various ways and sizes, ready for any occasion. Sadly, most of these pre-made meatballs are tough and stodgy. So, what are the most common issues with meatballs, and how do we prevent them from happening?
A perfect meatball is perfectly balanced in terms of meatiness and softness, with the bite of meat but a soft mouthfeel of ground meat. It is dry on the outside and juicy inside. It can carry spices, balancing sweetness and salt, while presenting a fairly bland canvas should the chef wish to use the meatball to carry flavor.
We all have memories of our grandmothers’ meatballs. They are reminders of a simpler time when nothing could go wrong. But what happens when things go wrong, and how do we fix them?
Common meatball problems:
When meatballs go wrong, it is either a question of texture or taste. While texture issues are hard to fix with the current batch, they are easier to fix long term. Taste issues can most easily be fixed with the current batch and can be avoided in the future.
Textural meatball issues:
| Texture issue | Most likely cause | Easiest fix | Ultimate fix |
|---|---|---|---|
| Dry meatballs | Base meat changed to a drier meat. FOr example from ground beef to ground turkey. Incorrect use of filling agent such as breadcrumbs | You cannot fix this once all the meatballs are cooked. Always make a tester meatball and try it first. Add some fattier ground meat to the mix or add cooked vegetables such as onions, carrots and peppers that have been fried until soft. Alternatives: Prick meatballs with a toothpick and: 1. Steam the meatballs. 2. Add a bit more fat to the sauce | Crumble the meatballs and serve as a pie, in a quiche or in a risotto. |
| Tough meatballs (inner part) | Overcooked meatballs | You cannot fix this once all the meatballs are cooked. Always make a tester meatball and try it first. Adjust the cooking process. Alternatives: 1. Prick with a toothpick and allow to sit in a sauce for a while. 2. Prik with a toothpick and dunk them in a beef stock | There is no real fix. Just trash the batch and start over. |
| Hard meatballs (outer shell) | Overcooked/burnt meatballs due to long cooking time or high temperatures. | You cannot fix this once all the meatballs are cooked. Always make a tester meatball and try it first. Adjust the cooking process. Alternatives: 1. Soften them in sauce 2. Serve in a soup 3. Allow to sit overnight in beef stock | Cut off the outer layer and serve in a sauce |
| Rubbery meatballs | Meatballs squished too hard while shaping | You cannot fix this once all the meatballs are cooked. Always make a tester meatball and try it first. Simply break the uncooked meatballs with a fork, add in a few more breadcrumbs, and shape again. 1. Convert into a soup | Use a cookie or ice cream scoop and then gently roll the meatballs in your hands. |
| Mushy meatballs | Binding agent – either too much egg or not enough egg. If using breadcrumbs, too many breadcrumbs or soaked for too long. | You cannot fix this once all the meatballs are cooked. Always make a tester meatball and try it first. If it is too mushy, simply add more ground beef (up to 50% more), a little bit at a time. Then if the meatballs are still problematic, add an extra egg or two. | Chop the meatballs into smaller chunks and fry them until they are crispy. Then add to a tomato sauce to make a ragu or serve them in a sandwich. |
Taste meatball issues:
| Taste Issue | Most likely cause | Easiest fix | Ultimate fix |
|---|---|---|---|
| Salty meatballs | Too much salt Spices used contained salt already | 1. Make your sauce more acidic. 2. Chop into coarse pieces and serve on top of pizza or pasta, reducing the salt in the sauces. | Chop coarsely and make into a ragu or in a vegetable soup (reduce the salt in the soup!) |
| Bland meatballs | Not enough salt or other spices | 1. Adjust the seasoning in the sauce. 2. Prick the meatballs with a toothpick and immerse the meatballs in the sauce 3. Prepare a vegetable or beef stock and add a bit more salt, prick the meatballs with a toothpick and coat the meatballs with the stock. 4. Slice the meatballs in half before serving. Lightly sprinkle some coarse salt. | 1. Use meatballs in a soup that is a bit saltier than usual. 2. Make a ragu or meat sauce by coarsely chopping the meatballs into a tomato-based sauce. |
What is the trick to making meatballs that are soft and stay together?
Meatballs can be very tricky to make properly. Breadcrumbs, vegetables, or even ice chips can all be used to lighten up the meatball and make it softer and moister. However, the addition of these items is guaranteed to make the meatball much crumblier unless specific precautions are taken:
- Use finely ground meat. The more ground, the easier it is to incorporate non-meat products, and the softer the meatball will feel.
- Use fresh breadcrumbs. Fresh breadcrumbs are already moist, while dried breadcrumbs are dryer and more likely to suck moisture out of the meat. Ideally, soak the breadcrumbs in milk first.
- Use salt and/or an egg in the raw mix and chill the meat mix for at least 1 hour. Just like baking cookies, chilling the mix before shaping meatballs helps all of the ingredients to find together. This makes the ultimate shaping much easier to manage.
- Always mix the meat for a few minutes with your hands. This allows you to compress the meat and remove air pockets before chilling.
- Use 50% pork mince if you can, and use as little egg as possible. Use fattier cuts of meat (e.g. pork) as well and only if the mix does not hold on its own, add 1 egg, no more.
- Replace the breadcrumbs with rolled oat (1 cup). This will help bind the meatballs and traps moisture – not to mention makes the meatballs gluten-free.
- Change your cooking style. Brown the meatballs in a pan, then transfer to the oven,
What Are Some Easy Fixes and Prevention Measures for Reheating Frozen Meatballs to Feed a Crowd?
When it comes to feeding a crowd, reheating frozen meatballs can be a time-saver. To prevent them from drying out, try adding a splash of broth or sauce before reheating. Another easy fix is to cover the dish with aluminum foil to lock in moisture.
How do you stop meatballs from falling apart?
Bulky, chunky pieces of vegetable or hard bread in the meatballs makes them much more crumbly and likely to fall apart.
An age-old trick to make meatballs both soft and sticking together is to add some breadcrumbs which have been soaked in milk. Soggy bread, especially toasting bread or sandwich bread, works like a glue when compressed and mixed with other ingredients.
You can also use eggs, but too much egg or liquid will tend to coat the minced meat pieces and prevent them from sticking together.
Finally, why not cook the meatballs for 10 minutes in salted water before cooking them further? This helps to bind the meat together with the protein from the egg.
Here are a few pro-tips for the avid cook:
Use the correct mixing temperature
Do not use chilled meat to make meatballs. Cold mince is harder to work with and will not bind together. Rather, take the mince out of the fridge for 30 minutes before using it; once the meatballs are shaped, simply place them on a tray in the fridge to firm up.
Mix the meat by hand if you can
For every 500gr or 18 ounces of minced meat, use 1 egg and 125 grams or 1 cup of breadcrumbs. This is about 4 slices of white sandwich bread.
Stir by hand until the mince is incorporated into the breadcrumbs.
Roll the meatballs right
Wet your hands lightly before handling the mince mix. This will help to prevent the mixture from sticking to your hands. Scoop a little mince and roll between the palm of your hands, applying a very light pressure.
Boil away
Simmer the meatballs gently in salted water for 5-10 minutes. This helps to set the egg and binds the meat together.
