How do you get meatballs to keep their round shape?!


Question: Everytime i make meatballs (I use turkey as well as ground beef) They end up looking like mini burgers. How do they keep their perfectly round shape???


Answers: Everytime i make meatballs (I use turkey as well as ground beef) They end up looking like mini burgers. How do they keep their perfectly round shape???

Put egg and breadcrumbs in them - and after you roll them, put them in the refrigerator a while to set. Then after an hour or so cook them in sauce. They should keep their shape.

Good luck!

Try adding a bit more dry bread crumbs to the mix. Maby leaner beef or pork.

I use 1 egg with the meat mixture and bread crumbs. You can use either Italian style or plain your choice. Once you get it to a smooshy consistency (not drippy) then pull some meat out and roll it around in your hands till you get the round texture. I also pre bake my meatballs so that way they don't fall apart in the sauce when I mix it all together. Good Luck!

Are you using egg and bread crumbs?
I use ground meat, eggs, bread crumbs, shredded parmesan cheese, garlic powder, oregano. The eggs help keep the meatball a ball. Also when cooking, be sure to have some kind of oil in the pan first so they don't stick to one another and are easier to roll around for even cooking.

Yes, you have to add egg and either bread or bread crumbs.

If you use eggs in the recipe they should stay round. Also, don't stir them around very much, just gently.

bake them in the oven, the shape should not change 375 for 30 min per pound of meat

You should add in some thing to support the structure. You can add in, say corn starch, or bread crumbs, then add in an whole egg to make everything stick together. This way, your meatballs will be tender, moist, and round shaped. Also put more oil when you are cooking them, you can always cool them on paper towel to drain the oil. Hope this help! Cheers

fridge ;)

th secret is in the shaping and then chilling very well proir to cooking. then either pan fried or added to a sauce for braising in the oven. egg and fresh breadcrumbs assist in the right texture for shaping. wet hands help in shaping. good luck and enjoy

Use a mini muffin pan to bake them in. Make them so the circumference is slightly bigger than the circumference of the pan. Place each one into one of the muffin tins and bake them for about 20 minutes (or until cooked through) at 400 degrees.

Make a big batch, and then bake them or fry them. Use your favorite search engine and enter "baked meatballs" recipe. Gotta have a binder like egg and bread. the baking or frying gives it that browned flavor. I've read that turkey required a bit more seasoning, but I always add more garlic, so never worried about that. :)

Use a foodsaver or the reynolds vacumn saver and freeze them for later use. Great for sandwiches, sauces, stroganoff, soups...

I'm thinking it might even work to make them and freeze them raw on a cookie sheet for an hour or so, then plop them into your sauce or soup.

Two more suggestions for those days when you're pressed for time or starving to death. Use frozen premade meatballs from a bag or instead of making meatballs, just do meatsauce: brown meat, season as you like, add sauce. Lazy yes but sometimes other things are more important than appearance.

after you have mixed every thing ,use an ice cream scoop,dip the mixture and drop it onto the pan you are using to bake them on,good luck.





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