Easy Lamb Meatballs - Healthy Recipes Blog (2024)

FAQs

What is the trick to keeping meatballs together? ›

USDA recommends cooking chops and roasts 145º for medium-rare, 160º for well-done. Ground lamb should be cooked to at least 160º. But don't serve immediately. Resting your lamb will allow the juices to settle.

Because meat shrinks when cooked, mince proteins are likely to separate and crumble unless bound together. Whether it's breadcrumbs or egg (or both), or simply salt, binding the mince is a crucial step in maintaining the softness of your meatballs while preventing them from falling apart.

But all-beef meatballs taste great too, as long as you choose an 80/20 blend, which has enough fat to keep the meatballs from drying out. If there are other types of meat in the mix, choose 90/10.

Just like a sausage, a hamburger, or a steak, the hotter you get them and the longer you cook them, the more moisture they lose. On the other hand, it was undeniable that the sauce got better and better as it cooked, both by reducing and by picking up flavor from the meatballs as they simmered.

When meatballs are tough, it's often because they've been overworked. Start by thoroughly mixing all of the ingredients except for the ground meat. Once you add the meat, you want to work it only just enough so the ingredients are evenly distributed.

Milk: We will mix a bit of milk with the breadcrumbs to form a panade, which will help to keep our meatballs nice and moist. Ground beef and pork: I like to use a 50/50 mix of the two to make meatballs, but you can also make all-beef or all-pork meatballs if you prefer.

If we look at fatty acids, like CLA and omega-3's, lamb comes out victorious and can be seen as marginally healthier. If we look at vitamins, like B12 and zinc, beef comes out victorious. The bottom line is both are excellent and both should be eaten with abundance!

Spices compliment Lamb, but it also holds its flavor with just salt and pepper. Lamb pairs well with fruits like pomegranates, apricots, figs. It also goes well with dairy, yogurt, and feta cheese.

How to make ground lamb not taste gamey? ›

The distinct game flavor of either birds or animals will be milder after soaking the meat overnight in the refrigerator in either a salt or vinegar solution.

Using the wrong amount of bread crumbs (or flour)

Bread crumbs are another popular binder for meatballs that can become problematic if used incorrectly. Adding too many bread crumbs to the mix will cause your meatballs to become loose and fall apart.

Filler ingredients like breadcrumbs or flour are important too because they stop the meatballs becoming dry. The breadcrumbs absorb the juices from the meat as it cooks, trapping them within the meatball.

They're not just tasty—packed with protein, iron, and Vitamin B12, frozen meatballs are also a convenient option for busy weeknight dinners. However, like many foods you find in the freezer aisle, frozen meatballs can be high in sodium due to salt acting as a preservative and flavor enhancer.

Based on the rule of thumb regarding 6 ounces of meat per person, you will need 2 meatballs per person or 100 meatballs for 50 people. If you are serving meatballs as appetizers you probably want to make small co*cktail meatballs. The best size for appetizers are usually 1-inch meatballs.

Baking will result in meatballs with a crunchy exterior, though the caramelisation achieved from frying will be superior. Baked meatballs take the least amount of effort, as you'll only need to turn them once or twice throughout the cook and you can make a larger batch at once.

With my oven baked method, you can make all the meatballs at once. You'll simply roll the meat mixture into small balls, place them on the baking sheet, and bake for about 15 minutes. Once you finish baking them, toss them in your sauce of choice and they're ready to devour.

They are super flavorful but what makes them so so tender and moist is this: Plain Greek Yogurt. The lactic acid from the yogurt tenderizes the meat while adding subtle flavor. The addition of egg and parmesan cheese help keep the meat together so that you get delicious weeknight meatballs in minutes.

Why do you put baking soda in meatballs? ›

This process allows the baking soda to neutralize acid on the surface of the meat, resulting in less toughness and a cooked meat that is juicy on the inside while remaining crispy on the outside. Note: Some cuts of meat may take longer to soak in the baking soda to fully tenderize.

Italian Meatball Ingredients

Bread crumbs: Use store-bought bread crumbs or make your own at home. Milk: Milk adds moisture, ensuring the meatballs don't dry out during the cooking process. Onion: An onion lends bold flavor. Meat: You'll need a pound of ground beef and a pound of ground pork.

Use a small ice cream scoop to make perfectly round meatballs of the same size. Put some of the meatball mixture in one hand and dish up (with your scooper) equal-sized meatballs and drop them on a baking pan. After scooping, smooth them out into round meatballs by gently rolling in your hands.

The Key to Tender Meatballs

One trick to making sure meatballs are totally tender once they're cooked is to use a binder.

Arrange meatballs in a single layer on a baking sheet (keep them from touching each other or they will stick together when frozen) and freeze until solid.