Greek Chicken Meatballs Recipe on Food52 (2024)

FAQs

Do you beat eggs before adding to meatballs? ›

Vincenzo's Top Tips To Make Italian Meatballs

You can whisk the egg separately before adding it to the bowl too if you prefer! The are the best utensil in the kitchen is none other than… Your HANDS! It can definitely massage and combine ingredients really well!

Traditional Swedish meatballs should not be eaten plain

After first halving a meatball using a knife and fork, use the fork to dip one half in lingonberry jam, then use the knife to top both with some mashed potato.

Add Milk for Moisture

A little bit of milk will add moisture to your meatballs. (Many people think it's the eggs that add the moisture, but their role is to bind the meat, breadcrumbs, cheese and herbs.)

Add a lightly beaten egg, but not too much. Egg acts as a binder for the ingredients, but you only need a small amount. One small egg will do for one pound of minced meat.

Like many other things in business, selling inexpensive meatballs is a strategy for the company to turn more profit. To sell their products, they need to get people in the door. To do that, they entice people with cheap meatballs.

Roll the mixture gently, just until it comes together to form a ball. How Do I Know When the Baked Chicken Meatballs Are Done? The meatballs only take about 20 minutes in the oven. Bake them just until an instant-read thermometer reads the internal temperature as 165°F (74°C).

This ensures the yolk and the whites will not separate once added to the other ingredients in your recipe. Here's the easy way to slightly beat eggs: Crack the egg into a bowl and use a fork or a whisk ($6, Target) to beat the entire egg until the yolk and white are combined and have a uniform color.

If it's baking then I'll probably just put the eggs in unless the recipe calls for beaten eggs. But, when I make a meatloaf or meatballs I do beat my eggs and I add the chopped herbs and other seasonings to the eggs instead of the meat as the herbs, etc. tend to incorporate into the meat mixture more evenly.

Eggs act as a binding agent to hold the meatballs together. The water in the eggs soak into the breadcrumbs and soften them, the proteins n the the eggs surround all the other components (meat, vegetables, spices, fillers such as breadcrumbs, oatmeal or rice).

You won't need more than an egg or two per every one to two pounds of meat. If you use too many eggs, you'll wind up with soggy, heavy meatballs. Yet with too little egg, the meatball won't hold its shape and will be on the dry side.