Super-tender beef meatballs
Not trying to oversell it, but these could be some of the lightest, fluffiest, most tender meatballs you'll ever eat. There are three keys (and one unexpected ingredient) required. First, the meat mixture must be just the right moistness. It can't be too wet or too dry. Aim for something like slightly wet bread dough and you'll be on the right track. Second, don't overwork the meat, either when mixing the ingredients together or forming the balls. And let the meatballs rest before cooking, too. Third, don't be afraid to make your meatballs a little bigger than normal. Mine were roughly 5 cm in diameter. This size allows them to get nice and brown and crusty on the outside, while remaining pillowy soft in the centre. As for the secret ingredient...mushrooms. Plain ol' white buttons. Really.
Super-tender beef meatballs
Not trying to oversell it, but these could be some of the lightest, fluffiest, most tender meatballs you'll ever eat. There are three keys (and one unexpected ingredient) required. First, the meat mixture must be just the right moistness. It can't be too wet or too dry. Aim for something like slightly wet bread dough and you'll be on the right track. Second, don't overwork the meat, either when mixing the ingredients together or forming the balls. And let the meatballs rest before cooking, too. Third, don't be afraid to make your meatballs a little bigger than normal. Mine were roughly 5 cm in diameter. This size allows them to get nice and brown and crusty on the outside, while remaining pillowy soft in the centre. As for the secret ingredient...mushrooms. Plain ol' white buttons. Really.
Cooking Instructions
- 1
Put the onions, garlic, and mushrooms in a food processor with a good pinch of salt. Pulse repeatedly until you get something resembling pâté. Empty the contents into a mixing bowl.
- 2
Add the meat and fennel seeds to the bowl, along with a few pinches of salt and several grinds of black pepper. Don't mix yet.
- 3
Sprinkle in about a half cup of panko breadcrumbs and stir by hand just enough to test the wetness of the mixture. Odds are it'll still be wet, so keep adding/mixing in panko until you reach the right firmness. The final mix should still be slightly wet but not tacky. It should also form easily into a ball that's springy to the touch. Handling as little as possible, make your meatballs. You should end up with about nine in total. Put the meatballs in the fridge for 30 minutes to rest.
- 4
Cook the meatballs either by baking them in the oven or, my preferred method, braising them in a nice, chunky marinara. For the latter, fry the meatballs first in a pan with some olive oil until they're nice and brown all over. Then, sink them into a pan of simmering marinara and let them soak for about 15 to 20 minutes until they read an internal temperature of 165 F. Sprinkle on a little grated parmesan and you're done.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Super moist beef meatballs Super moist beef meatballs
I heavily salted these gorgeous babies for adding into light broth/soup the next day. Please cut the seasonings in half if you serve them as an entrée.
-
Sous-vide Meatballs Sous-vide Meatballs
These can also be made right away after mixing by browning in a skillet and finishing in the oven. But letting the mixture sit overnight intensifies the flavor and slow cooking with the sous-vide method makes them so tender.
-
Meatballs - Juicy, Tender and Easy Meatballs - Juicy, Tender and Easy
These tender, flavorful meatballs are a staple in my kitchen! They’re easy to make, packed with delicious seasoning, and stay moist and juicy every time. I usually enjoy them with spaghetti and a rich red pasta sauce!
-
-
Mongolian Beef Meatballs Mongolian Beef Meatballs
This quick and easy recipe is delicious, healthy, and enough to feed the family! Pair the meatballs with rice, roasted veggies, or use in a salad. Enjoy!
-
Tender and Juicy Low-Cal Chinese Meatballs Tender and Juicy Low-Cal Chinese Meatballs
By cooking the meatballs slowly over a low heat (and using the residual heat), the resultant meatballs are very tender. By boiling the meatballs, you can remove the excess fat and they are healthier. The result is still satisfying. When you are on a diet but want to eat meat, this is a good dish.[How to boil the meatballs]Once the water has boiled, turn down the heat to very low. The meatball mixture is quite soft and they won't hold their shape if boiled vigorously! Shape the mixture into balls right before placing them in the hot water. After placing all the meatballs, increase the heat a little and cook for 3 minutes. Turn the heat off and cover with a lid. Leave them to sit until cooled down. Recipe by Heartful Kitchen Rei
-
Meatballs Meatballs
These meatballs are great in an Italian dish or paired with BBQ sauce and mozzarella cheese on a sandwich.Ground beef (1241 calories): more protein, less fatBread crumbs (180 calories): softens meatballs, dilutes flavorEggs (140 calories): binds meat togetherOnions (32 calories): adds flavorGinger (19 calories): adds flavor and texture. Contains a proteolytic enzyme that naturally breaks down protein for tendernessGarlic (16 calories): adds flavorSalt (0 calories): adds flavorPepper (0 calories): adds flavor417 calories per 8 ounce serving
-
Italian Meatballs Italian Meatballs
I first had these meatballs in Italy.If you don't brown the meatballs well, they will fall apart when simmering. Recipe by Tenshino papa chef -
Basic Tender, Juicy Meatballs Basic Tender, Juicy Meatballs
We love meatballs in all sorts of dishes and I always have a bag of these in the freezer to pull put what we need!
-
Beef & rice meatballs Beef & rice meatballs
I like this easy, tasty recipe because it can be your breakfast, lunch or dinner, everything depends on a sidedish
-
Homemade Meatballs Homemade Meatballs
Easy to prepare meatballs that can be the entree of a meal or served as an appetizer
More Recipes
Comments (4)