Moist Meat Balls!!!!!

Hello Home Cooks!

I wanted to let you in on a little secret that you can use whenever you are cooking meatballs!

If you desire those moist meatballs that easily break open when you gently press them with your fork... the key is to add sliced crust less bread pre soaked in milk (I use white bread). When you add this soggy ingredient, it will "dry proof your meatballs" (2 slices per pound). Use this technique in place of the bread crumbs you were using before. My mother always says "why add dry ingredients to a meat that you are expecting to be moist". Also try to stay away from dried powder like Parmesan cheese. Instead, use fresh shredded Parmesan. This will release the natural oils within the cheese thus releasing moisture.

Never forget your egg. The egg is what will hold the meat together in whatever shape you bake/fry it in. Acting like a glue agent, the egg is what ensures the meat does not break a part in the sauce pot. If you leave out the egg, your meat balls and spaghetti meal would be turned into a meat sauce and spaghetti meal. Be careful the egg is very strong (too much glue can ruin a project). You do not need a lot of eggs... I would say to use 1 large egg (2 small/medium) per every 3-3 1/2 pounds of ground meat. But you must make sure you mix the meat consistently and evenly. If you add too much egg your meat balls will become firm and tough.

BY THE WAY! These tricks work for meatloaf and homemade hamburgers too!

Very Truly Yours,

Britnee Timberlake