Baking – the proper way to bake meat balls in the oven

bakingmeatballs

I tried baking meat balls with various temperatures and meat mixtures (regular to extra lean); however, every time, I end up with lots of water oozing out of the meat ball.

How can I cook them with minimum lost deliciousness?

Best Answer

Techniques I use for tender meatballs:

  • Breadcrumb slurry - mix breadcrumbs and milk (or cream) into something that's almost a paste. Mix this into your meatballs with the egg and spices. I use a small bowl per butcher's package of ground.
  • Low and slow - cook the meatballs in sauce in the oven or slow cooker at a low temperature (making sure to hit the minimum internal temperature required for the grind you're using).
  • Add fat - sneak a few spoonfuls of bacon fat (or duck fat) into the grind, in addition to the breadcrumbs. Alternatively, mix in a fattier cut of meat (or hand grind good, tender cuts). Cheese can add flavour and fats too.
  • Fast fry - if you have a tender grind, a fast fry (or broil) can minimize the loss of moisture.
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