47 votes
Accepted

Why is there potato in meatballs?

With absolutely no citation or evidence to back up my claim ;-) I'm going to say that the reasoning is two- if not three-fold…. or maybe more... It's cheaper. It adds bulk. It helps the meatball stay ...
Tetsujin's user avatar
  • 30k
14 votes
Accepted

Boiling meatballs, how long?

Getting meatballs done is a matter of raising them to the correct internal temperature. 30 minutes seems like a long time even for large meatballs, but it depends on many factors. The best way is to ...
GdD's user avatar
  • 76.3k
7 votes

How to stop mint flavor dying when cooking?

While it is true that the mint flavor will fade with cooking, it is still there to some degree. I bet you would be able to identify the difference if you left it out. However, whenever you want to ...
moscafj's user avatar
  • 74.7k
5 votes
Accepted

Blood essential to making delicious Bison Meatballs?

What makes a difference in great tasting meat dishes: fresh ingredients (specially the meat) seasonings, spices fat (from the meat itself) browning the meat to develop flavours (frying in oil or ...
Luciano's user avatar
  • 4,844
4 votes

Thai beef meatballs, how to get chewy texture and how corn flour and baking powder function in recipe?

Baking soda or baking powder? Powder will produce gas bubbles. Both baking soda (but not baking powder) and corn starch are prevalent in chinese cooking and its derivatives elsewhere in Asia. I am ...
user110084's user avatar
  • 2,756
3 votes

How can I add flavor to meatballs which taste stale from being frozen too long?

Whenever I have freezer burnt or really old frozen meat, my go-to solution is to use my slow cooker. Find a recipe that sounds appetizing to you and has a long cooking time (6-9+ hours on Low), and go ...
mech's user avatar
  • 2,543
3 votes

How to get cheese sauce to stick to meatballs

A very hot sauce that is thin and runny will thicken as it cools down. That's why one makes a sauce thinner in the pot than one wants it on the plate. A solution to your problem might be as simple ...
RalphMudhouse's user avatar
3 votes

How to use frozen patties in recipes asking for ground beef like chili, meat sauce, and meatballs?

If the patties are just ground beef, then use them the same way you'd use any other ground beef; pull it apart with your hands or break it up with a spoon or spatula in the pot. It may be that your ...
dbmag9's user avatar
  • 12.1k
3 votes

Does boiling meatball remove some flavor

You can certainly poach meatballs. I wouldn't boil them, as the rolling action could tear them apart. It is more common to poach in a sauce, however water can certainly be used. You will lose some ...
moscafj's user avatar
  • 74.7k
2 votes
Accepted

Boudin Balls, Isaac Toups - Question about cooling/refrigerating the boudin

The refrigeration steps have nothing to do with moisture / exploding - they're there so the batter thickens and can hold a shape without falling apart. This is also done for roux-based croquettes, ...
Juliana Karasawa Souza's user avatar
2 votes

Does boiling meatball remove some flavor

they definitely would lose some flavour depending on the time you are going to boil them. rather just steam them that way you wouldn't loose much of the flavours if you have to go with this method. ...
Ahmad's user avatar
  • 106
2 votes

How can I add flavor to meatballs which taste stale from being frozen too long?

I've never had much success using old frozen meatballs (or other frozen ground meat products) in their original shape. I agree with mech though that a slow cooker recipe infuses flavor and restores ...
Sue Saddest Farewell TGO GL's user avatar
2 votes

partially cooked meats

There really isn't a safety issue here as long as you brown the meat soon after taking it out of the fridge and immediately re-refrigerate it. Just don't leave it out of the refrigerator longer than ...
Jolenealaska's user avatar
  • 58.5k
2 votes

Batch Cooking Meatballs

Meatballs can be pre-formed, frozen, then cooked....or cooked then frozen, then reheated with minimal if any loss of flavor. Soaking breadcrumbs (or not) is irrelevant. If it were me, I would form, ...
moscafj's user avatar
  • 74.7k
2 votes

Thai beef meatballs, how to get chewy texture and how corn flour and baking powder function in recipe?

I read the key is to keep the meat cold and to put in the freezer to keep it that way then take it out before it freezes solid and you do this several times during the process right up to cooking.
Tara Dactyl's user avatar
1 vote

Meatballs and Spaghetti in the InstantPot separately

I have't done it, so I don't know if this will work, but here's what I would suggest: Pasta will cook more quickly if you soak it before cooking. (it also allows you to get 'al dente' with gluten-...
Joe's user avatar
  • 80.6k
1 vote

How can I add flavor to meatballs which taste stale from being frozen too long?

The stale taste is because when food is frozen for too long, it can dry out. You want to add egg to the meat to moisten it. Make sure to blend the whole egg into the meat so that it can be thoroughly ...
The Real David Robinson's user avatar
1 vote

How to keep a meatball round?

I nuke them in a microwave until the proteins bond, then fry in pan. This is probably heresy, but I get round, tasty meatballs every time.
Wayfaring Stranger's user avatar

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