Recipes Italian Parmesan Sauce
September 6th, 2008
Help! My Italian meatballs are always tough/chewy!?
My recipe for LARGE meatballs (size of baseballs)
How I do it:
600 grams of extra lean ground beef (makes about 3 meatballs)
1 tbsp of diced onions
1 tbsp of diced garlic clove
1 tbsp of chopped parsley
2 whole large eggs
2 tbsps of bread crumbs
1 tbsp of parmesan cheese
1/2 tsp salt
1/2 tsp pepper
Put beef in bowl, mixed all ingredients in, slowly, with hands, made the meatballs nice and round by hand.
Baked in oven at 350F for 45 mins, turning once half-way through
Not sure why they come out all tough! Do I absolutely have to simmer them in tomatoe sauce to make them juicy, what if I dont want sauce? Should I have used milk with breadcrumbs? Maybe ground beef too lean? Too much ingredients?
Any help appreciated, thanks to all you chefs out there! = )
You’ve got way too much egg in there, cut back to 1 and up the breadcrumbs and parm cheese to 1/2 cup each. Next do NOT over mix the meat, that’s another thing that toughens it up. Mix just until the ingredients are combined. If that doesn’t help you may have to use a cheaper, fattier grade of ground meat. Lean beef can by dry and tough.
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