Juicy Pork Meatballs - Healthy Recipes Blog (2024)

FAQs

What can I use in meatballs instead of breadcrumbs? ›

Rolled Oats

Oats are the perfect substitutes for breadcrumbs in meatballs or meatloaf. While they aren't ideal for a crispy coating, they add the right amount of texture to bind meat, eggs and flavorings together into a delicious Italian-inspired feast.

We're talking about the fat content of your meat. If you want to walk away with 100% profit, you should use ground meat that's at least 20% fat. A higher fat content ensures that your meatballs stay juicy. If you've ever had a sad, dry meatball, a lean fat content is most likely one of the reasons why.

Add moisture.

Eggs and binders like breadcrumbs mixed with milk all help with keeping meatballs tender and moist, so don't skip any of these.

Making sure you have a high fat content in your meatballs is the best way to ensure they stay juicy and don't dry out. Our ideal ratio is 80/20, with 20% being fat.

Quinoa flakes are a fantastic replacement for breadcrumbs, particularly for those seeking a gluten-free option. Quinoa is packed with essential amino acids, protein, and fibre. To use quinoa flakes as a breadcrumb substitute, pulse them in a food processor until they resemble breadcrumbs.

Egg and breadcrumbs are common mix-ins to add moisture and tenderness. Another binder option that people swear by is a panade, which is fresh or dry breadcrumbs that have been soaked in milk. “The soaked breadcrumbs help keep the proteins in the meat from shrinking,” as food writer Tara Holland explained in the Kitchn.

A brine introduces more salt to your pork chops than a marinade, which can make the meat more tender and juicy. A brine is usually thinner and imparts less flavor to your meat. This is great if you plan to make a pan sauce, a gravy, or if you just like your pork chops simple.

The Key to Tender Meatballs

Here, we're soaking fresh or dried breadcrumbs in a little milk until the bread becomes soggy, then mixing that right into the meat. This binder (aka panade) helps add moisture to the meatballs and also prevents the meat proteins from shrinking and becoming tough.

An egg is usually a good start, as that can help with the tenderness and texture, but the king of meatball binders is breadcrumbs soaked in milk (also known as a panade). Soaking the breadcrumbs first makes them pliable and soggy, which allows them to easily and evenly mix into the ground meat.

Tenderizing the Meat:

As the collagen in the meat dissolves over time, it transforms into gelatin, which not only adds a silky texture to the sauce but also contributes to the overall richness and depth of flavor. The longer the simmer, the more tender and succulent the meatballs become.

What does baking soda do to meatballs? ›

Baking soda acts as a meat tenderizer by changing the physical composition of meat fibers. It raises the pH levels on the surface and makes it tougher (pun intended) for the proteins in the meat to bond.

After all of the Italian meatballs I've been making lately, I consider myself a meatball expert. A good rule of thumb is to bake meatballs for 25-30 minutes at 350 degrees fahrenheit.

Pork gives the meatballs extra flavor, and veal helps keep them moist and tender. But all-beef meatballs taste great too, as long as you choose an 80/20 blend, which has enough fat to keep the meatballs from drying out. If there are other types of meat in the mix, choose 90/10.

Add a lightly beaten egg, but not too much. Egg acts as a binder for the ingredients, but you only need a small amount. One small egg will do for one pound of minced meat. Alternatively, if you're following an egg-free diet, you could soak fresh bread in milk, squeezing out any excess milk, to use as a binder.

Nope. Use cracker crumbs or oatmeal instead of breadcrumbs. Flour would yield a gummy weird textured meatball. Or add other items that can act as filler, minced garlic, onions, mushrooms, peppers, even potatoes, grated cheese, along with beaten egg.

If you're out, there are a number of easy substitutions from your pantry. Try toasted shredded bread, cracker crumbs, crushed melba toasts, matzo meal, crushed tortilla chips, crushed dry stuffing mix, crushed pretzels, crushed cornflakes, or crushed potato chips.