So I want make a Swedish meatball style meatloaf. When I make Swedish meatballs I usually use veal and ground pork, but I've always wanted to throw in some ground lamb and buffalo.
So the specific question here is for a meatball how many of these meats can I get away with including in these balls
Of juicy meat?
And more generally, what are the guiding principles in combing meats from
Different animals like this? Hoping there's like a periodic table of savory sensations I can put on the kitchen wall, but any anecdotal suggestions will be sufficient.
Best Answer
I've made meatballs from Beef, pork, beef/pork blend, chicken, all kinds of fish (from white fish to blue fish), self caught blue crab, even clams but those were more like fritters than meat balls to be honest, even out of chick peas (those are actually called falafel and not really a meat ball, but they are similar)
Season appropriately for the meats you are using, and make sure you use the right amount of egg and breading so that it stays together. Some really non-fatty meats you may be adding some oil to the meatball mash so they aren't all dried out.
I like to fry meat balls in a thin layer of oil, but I also like cooking them directly in sauce if I am making enough sauce to cover them all.