what is a good binder for meatballs

Meatballs are having a moment, and if you’re not a believer already, it’s about time you became one. Infinitely variable (we’re talking about you, meatless meatballs) they’re loved and lauded the world over with variations springing up in the traditional cuisines of China (lion’s head), Holland (bitterballen), Sweden (köttbullar), Germany (Königsberger Klopse), Denmark (Frikkadeller), Japan (tsukune), Spain (albondigas), the Middle East (kofta), Italy (polpette), and Poland (pulpety)—just to name a few.

Every international variation on the meatball has unique characteristics that serve to set it apart—from the unexpected surprise encased within the crunch of a Dutch bitterbal to the buttery, white sauce doused German Königsberger Klopse (literally “meatballs in the style of Königsberg,” a Prussian city now Kaliningrad, Russia)—the best thing about a meatball is it’s shape-shifting ability. If you can dream it, you can meatball it, and all you need to get started is a base “recipe.” From there, you can endlessly riff, tweak, and experiment to create your perfect meatball match.

Add a lightly beaten egg, but not too much. Egg acts as a binder for the ingredients, but you only need a small amount. One small egg will do for one pound of minced meat. Alternatively, if you’re following an egg-free diet, you could soak fresh bread in milk, squeezing out any excess milk, to use as a binder.

The magic meatball ratio

As it would feel a little unfair to leave you with a “recipe without a recipe” that doesn’t have any information about how much of each component should be used, we came up with our very own (patent and trademark pending) magic meatball ratio. Stick close to this, remember what you’ve already learned, and you’re golden.

5 ways to cook a meatball

There are at least 5 ways (baking, braising, pan frying, boiling, and steaming) to cook a meatball, and each has its benefits. To crisp up and brown the outside of your meatballs, opt to bake or pan fry—baking being my favorite method as it makes clean up easy and is the most hands off approach. If you’re serving your meatballs in a sauce, braising the balls directly in the sauce might be your best option for building flavor and keeping the meatballs moist. Boiled and steamed meatballs might not look the most appetizing, but they have a juicy texture and will definitely not dry out. You can also always boil or steam them just until they’re cooked through and then quickly pan fry or broil to get that enviable brown crust.

How to bake meatballs: Preheat the oven to 200°C/400°F. Place the meatballs on a baking sheet, making sure to leave some space around them so they will brown properly, then bake for approximately 20 – 30 minutes depending on how big they are. You can turn them once if you like, or simply let them be until they’re cooked through—test this with a thermometer or simply break a ball open to check. For more color, you can turn the broiler on and give them 3 – 5 minutes there—just adjust the rack so the meatballs are closer to the heat source so they brown more quickly and evenly.

How to boil meatballs: To boil meatballs, bring a large pot of water to a simmer—you don’t want the water to be boiling ferociously here, as this will break the meatballs apart. Add the meatballs gently using tongs or a slotted spoon and let simmer away until they hold fast and are cooked through when tested with a thermometer. If you want to boil meatballs directly in a soup, you can do that as well! Just remember to keep the liquid at a simmer instead of letting it boil.

How to steam meatballs: To steam meatballs, prep whatever steaming vessel you usually use (steamer pot, bamboo steamer basket, etc.) and bring some water or broth to a boil in it. Add the meatballs to the steamer basket set over your boiling water liquid, cover, and let steam approximately 15 minutes, or until cooked through.

How to pan fry meatballs: To pan-fry meatballs, heat your favorite frying pan over medium high heat (cast iron works great here) and add a thin layer of vegetable oil. Once the oil is hot, add the meatballs. Flip them around as each side forms a nice crust, and adjust the heat as needed to avoid burning them.

How to braise meatballs: To braise meatballs, simply prepare the sauce you’d like to braise the meatballs in—be that an Italian tomato sauce, a soft Japanese curry, or perhaps a tangy homemade barbecue sauce. Once your sauce is warmed up and gently simmering, nestle the raw meatballs in, making sure they’re covered with the sauce. Lower the heat and cover the pot. Let them cook, checking often after 30 minutes, until cooked through. If the sauce gets too thick, add some broth or water to loosen it up.

Juicy MEATBALL RECIPE – How to Cook Italian Meatballs

FAQ

What keeps meatballs from falling apart?

What do you use to bind meatballs?

What is the binding agent in meatballs?

What can I use to bind meatballs if I don’t have eggs?

Do you need a binder for meatballs?

That is why it is key to use a binder or two. An egg is usually a good start, as that can help with the tenderness and texture, but the king of meatball binders is breadcrumbs soaked in milk (also known as a panade). Soaking the breadcrumbs first makes them pliable and soggy, which allows them to easily and evenly mix into the ground meat.

Are breadcrumbs in meatballs a binder?

It’s a common misconception that the inclusion of breadcrumbs in meatballs (and meatloaf) is to act as a binder, but this is not the case. Eggs are the binder, and breadcrumbs have a different and arguably more important role. Breadcrumbs help the meat hang onto its moisture, and prevent it from escaping during cooking.

Do you need a tortilla chip binder for meatballs?

The tortilla chip binder also helps keep the meatballs moist! Without it, the ground chicken meatballs will shrink as they cook and become super tough. There’s nothing better than a spread of bite-sized appetizers. If you love deviled eggs, try these bacon ranch deviled eggs .

What to do with meatballs?

You can use these meatballs in soups, casseroles, subs, spaghetti, and more. If you need meatballs, these are the meatballs you need! Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, seasonings, and salt and pepper. Gently add bread crumbs into meat mixture and combine. Slowly add the milk 1/2 cup at a time.