Why Do I Always End up With Dry Meatballs?!


Question:

Why Do I Always End up With Dry Meatballs?

I am usually a pretty good cook but something has me stumped and I'm not sure what I am doing wrong. When I make meatballs or hamburger patties, although they have excellent flavor, they are always dry. My recipe calls for an egg, spices, a little evaporated milk, onion and that's it. I don't use bread crumbs or any other filler. Can someone please tell me what I can do to make them more juicy?


Answers:

If you are using extra lean ground beef, then perhaps you are getting too little fat in the mixture itself, which means it will cook drier. I'd suggest mixing your lean ground beef with ground turkey for a more robust flavor and texture. In your meatballs, add 2 eggs, diced onion, 1/2 cup Italian bread crumbs soaked in milk, as well as your spices and some Worcestershire sauce. I prefer to use Liptons Herb and Garlic dry soup mix myself. You can also add some unsweetened applesauce to the mix and they will turn out soft and juicy with a hint of sweetness. Good luck!




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