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How to Make the Best Meatballs

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Sweet and Sour Meatballs

Sweet and Sour Meatballs

Linda Larsen
Making meatballs is very similar to making meatloaf. Follow these tips and learn how to make the best meatballs every time.

How to Make the Best Meatballs

  • Combine all of the other ingredients first before adding the meat. As with all ground meat recipes, too much handling will make the meatballs tough.
  • Vegetables like onions or shredded carrots should be cooked before adding the raw meat. The cooking time for meatballs isn't long enough to make the vegetables tender.
  • When forming the meatballs, use a small ice cream scoop or melon baller so they are all the same size. They must be the same size so they cook evenly.
  • Wet your hands with cool water when shaping the meatballs to help prevent the mixture from sticking to your hands.
  • You can cook meatballs by browning in a skillet, simmering in liquid, or baking in the oven.
  • When browning meatballs, don't try to move them until they release easily from the pan. One side may be more browned than the others, but the meatballs will stay together.
  • Baking meatballs is very easy and takes less hands-on effort. Use an instant read thermometer to make sure the internal temperature is 165 degrees F.
  • When making meatballs to simmer in a sauce or soup, use very lean meat or the finished product may be too greasy.
  • Meatballs freeze very well. Cool them completely so they stay separate, then freeze in a single layer. When frozen solid, place gently into a hard-sided freezer container, label, seal, and freeze up to 3 months. To thaw, let stand in the refrigerator overnight, thaw in the microwave oven at 30% power, or just use as directed in recipe.
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