Air Fryer Meatballs - perfectly juicy! - The Recipe Rebel (2024)

FAQs

How to make meatballs that aren t dry? ›

Use 1 egg, 3/4 cup of dried breadcrumbs, and 1/2 cup of milk per pound of ground meat. The egg and crumbs act as a binder. DON'T over-mix the meat/bread mixture or the meatballs will become tough. I use a small 1 scoop (like a miniature ice cream scoop) to portion the meatballs and roll them in my wet hands.

A higher fat content ensures that your meatballs stay juicy.

If you've ever had a sad, dry meatball, a lean fat content is most likely one of the reasons why.

The easiest way to tell if a meatball is done is to stick a thermometer in there and make sure that it's over 140*F for a barely pink and juicy center. If you like them gray and dry (some people do) wait till the meatball is at about 165*F.

Moisten Bread Crumbs – Remove the crusts and dice 3 slices of bread. Soak in water for 5 minutes, then mash with a fork. Do not skip this step- this 'panade' mixture acts as the binder to keep your meatballs together and adds moisture to create such juicy meatballs.

Add Moisture-Retaining Ingredients:Breadcrumbs: Mix breadcrumbs with milk or broth before adding them to the meat mixture. The breadcrumbs will absorb the liquid, keeping the meatballs tender. Eggs: Incorporate beaten eggs into the meat mixture.

Pay attention to the fat percentage on the ground meat you're using — for ground beef, aim for at least 20 percent fat. Consider the other ingredients. Just ground meat and seasonings will yield only mediocre results. Egg and breadcrumbs are common mix-ins to add moisture and tenderness.

Lean meats, like ground turkey or very lean ground beef, can result in drier meatballs. Consider using a mix of lean and fattier meats, like a blend of ground beef with some ground pork or veal, for juicier meatballs.

Eggs are an important ingredient in any bowl of meatballs. They serve as a binder, which is like the glue that holds the actual ball and all of its ingredients together, and they provide moisture to the final product.

Why are my frozen meatballs rubbery? ›

If the meatballs are packed together too tightly, they will cook up rubbery, chewy, and tough.

The stale taste is because when food is frozen for too long, it can dry out. You want to add egg to the meat to moisten it. Make sure to blend the whole egg into the meat so that it can be thoroughly absorbed.

In an oven preheated to 350 degrees F, these meatballs should be fully cooked through and evenly browned in about 30 minutes. An instant-read thermometer inserted into the middle of the meatball should read at least 165 degrees F.

Tenderizing the Meat:

As the collagen in the meat dissolves over time, it transforms into gelatin, which not only adds a silky texture to the sauce but also contributes to the overall richness and depth of flavor. The longer the simmer, the more tender and succulent the meatballs become.

Because doneness and safety cannot be judged by color, it is very important to use a food thermometer when cooking ground beef. To be sure all harmful bacteria are destroyed, cook all ground beef products to an internal temperature of 160 °F throughout. Ground beef can be pink inside after it is safely cooked.

One of the most common is using a very lean grind of beef. While this is desirable from the health perspective, it means the recipe needs to be adjusted to compensate for the reduced amount of fat. Various ingredients can be substituted to give a moist result. Overcooking is another common cause of dry meatballs.

Usually if meatballs are dense or heavy then it is because the meatball mixture has been handled too much and the minced (ground) meat has become compacted. It may help to use beef with a slightly higher fat content, as the extra fat will provide a little extra moisture.

Add breadcrumbs

Add breadcrumbs to the mixture, but not too many breadcrumbs. Breadcrumbs act as a filler and they also prevent the meatballs from becoming too dry by absorbing some of the meat juices released during cooking.