Meatballs should be easy to make, but I can never get it right! Maybe it's just me. Here's what I did this time:
I started by sautéing the onions, nothing fancy; a dash of garlic powder went into the pan too, just to kick the flavor up a little. Then I mixed together: beef, eggs, bread crumbs, milk, salt & pepper, and more garlic powder. I added the onions to the mix, rolled it all up into a package of a little meatball, and baked it at 400 degrees for 12 mins. They weren't cooked through, so I put them in for another 5 minutes. Still pink! What was wrong... nothing. I'm cursed.
On top of being slightly pink in the middle (which isn't a crime), they were not super flavorful and the texture was more like meatloaf. So folks - I'm desperate! What are your go-to meatball recipes?? It can't be just that I can't make them... right?
Help!
I have YET to make a successful batch of meatballs. Sorry.
ReplyDeleteMake sure you're using Italian seasoning essentials. Oregano, Basil, crushed red pepper, parsley. We like to use crushed Italian seasoned croutons for the breadcrumbs, they add a lot of flavor.
ReplyDeleteBake them a little longer, about 20 minutes instead of 12. When they are done cover them with foil and let them rest for a little bit. There will be residual cooking that occurs and the juices will pull back into them keeping them moist.
Derek
Derek: The juices were pretty weird, so thanks for the foil suggestion. I'm excited to try the croutons. Really anything that will add flavor is a huge help!
ReplyDeleteMake moms Swedish meatball recipe! Can't go wrong! *Sierra
ReplyDelete