"Janet Wilder" > wrote in message
...
> Julie Bove wrote:
>> If you've been following my posts over the years, you'll see that I
>> haven't had much luck making meatballs from scratch. The turkey ones
>> were like rubber and the ones with the coconut flour tasted good, but
>> broke into pieces.
>>
>> Now Angela will be taking back to back dance classes this year and on
>> those days I want something to make in the crockpot so our dinner will be
>> ready when I get home. I found this recipe:
>>
>> http://www.geocities.com/webcipes2/app/a106.html
>>
>> Now before you freak, I do not intend to make it with the chili sauce and
>> jelly. Not for me anyway... I would be more likely to do them in tomato
>> sauce.
>>
>> But... It looks like the only thing they put in those meatballs is the
>> meat and the seasonings. Could this be? I always assumed the crumbs and
>> eggs were used as a binder. But perhaps they are used as a way of
>> cheapening up the dish? Has anyone here ever made meatballs with just
>> meat? If so, were they good in texture? Did they fall apart?
>>
>> Thanks!
> I've made meatballs with just an egg as a binder. Crumbs are a filler and
> are not necessary. A little freshly grated Parmesan in the mix and some
> fresh parsley work great, too. Don't stuff them into the pot. Bive them
> enough sauce to float around in while cooking. Too many meatballs in the
> pot and they come out tough.
>
> You do need to have a bit of fat in the ground beef. Too lean and they
> fall apart. I grind my own beef from chuck roasts when they are on sale.
> That way I control the amount of fat. The texture is also a little coarser
> which is helpful when making meatballs and meatloaf without fillers.

Can't do egg or cheese. I do have some artificial parmesan that tastes and
smells like the real thing, but I don't know how well it would hold up in
cooking. And husband won't eat anything he thinks is faux. Perhaps my
mistake was in using very lean beef. That's the kind I always buy.

Thanks!