When was the last time you made meatballs and got devastated with the results….? Dry and often hard meatballs is a common complaint people have when it comes to the handling of minced meat. This week I would share with you all, some tried and tested ways you could make juicy, tender and absolutely melt in your mouth meatballs almost every time.
GREEK YOGURT
Adding 3 tablespoons of Greek or hung yogurt to 500 grams of your meatball mixture is sure to give you awesome results.
FULL FAT CREAM
It’s a fact of the matter that meat with 30% fat makes the most delectable meatballs but to make them outstandingly delectable add 3 tablespoons of full fat cream to every 500 grams of meatball mixture.
NUTS
Process some blanched nuts with some water or milk and make a fine paste, add about 3 tablespoons of this mixture to 500 grams mince mixture for an absolutely soft and juicy meatballs. You may use almonds, cashew nuts and pine nuts for this . Use either one or a combo of these nuts.
BUTTERMILK
A good splash of buttermilk, say about 3-4 tablespoons of it in every 500 grams of mince too would give you great results. Here is a quick recipe if you don’t know how to make Buttermilk at home.
PAPAYA PASTE
It is an old, tried and tested ingredient and tenderiser for meat. But let’s burst the myth today. It is not just raw papaya that works wonders on meat, semi ripe and fully ripe Papayas Yields better results. Add 3 tablespoons of papaya paste into a 500 grams portion of meat. Make meatballs and cook them straightaway without letting them rest for long as we all know papaya is an active tenderiser and it often over tenderises meat. Try any or all of my tested methods of making meatballs and do share your experiences with us .
Photo: Waleed Alzuhair
