Melba's Jammin' wrote:
> In article >,
> (Curly Sue) wrote:
>
>
>>If they become flattened on one side, they are too soft. They should
>>hold their shape. Cut back on the number of eggs or add more bread
>>crumbs (or whatever).
>>
>>Sue(tm)
>
>
> Sue, do you know if there is any way to make a 'lighter' meatball and
> still have it round? I'm not wild about the leaden dense ones.
More bread would make them lighter. Use finely torn stale bread, not
dried bread crumbs. (I like them leaden and dense.)
If you use ground turkey (the really cheap frozen kind) for a large
percentage of the meat, you won't need to add any eggs. The
mechanically separated turkey meat is sticky enough.
The meatballs I'm gonna make today will be half cheap bulk turkey
suasage and half 85% lean ground beef. No eggs, and not much bread. I
haven't tried this combination yet. I'll season them with a little
minced onion, dried parsley, garlic powder, and allspice. Maybe a twist
of black pepper, maybe not.
Bob