Quote:
Originally Posted by EliseVi
Lindsay, how do you keep your meatballs together without any breadcrumbs at all? I've been making turkey meatballs (mostly white turkey meat) with wholewheat breadcrumbs, but I always end up using more breadcrumbs than I'd planned. What's the secret?!
I usually use the following:
Lean ground beef,
Egg
Parmasean
milk (just a splash)
worcestershire sauce
salt, garlic & other seasonings
I just throw every thing in to the food processor and whizz it all together, then form the balls.
Just a note to keep in mind, when you take them out of the oven, they tend to have 'meat foam' that I just wipe off with a paper towel.... I think that I just because there isn't any bread crumbs to absorbs that 'stuff'.