Whole30 Certified Coach littleg Posted January 27, 2018 Whole30 Certified Coach Share Posted January 27, 2018 We have a 1 year old who loooooves Grammy's meatballs. You know with breadcrumbs and parmesan cheese. I'm fine with him having some grassfed/raw parm in there but I'd rather drop the breadcrumbs. However, my MIL's meatballs are really soft and anytime I try making meatballs for the little guy they come out pretty dense. For example, even straight out of the fridge you can break a piece off of her meatballs with your fingers and mine need a knife... Any tips for getting a softer meatball? I can't eat almonds so I can't use almond flour. Link to comment Share on other sites More sharing options...
Administrators ladyshanny Posted January 27, 2018 Administrators Share Posted January 27, 2018 Not sure ingredient wise but try handling them less, dont roll so tight, bake when the meat is room temperature and mixing beef and pork gives a softer texture. Link to comment Share on other sites More sharing options...
Moderators SugarcubeOD Posted January 27, 2018 Moderators Share Posted January 27, 2018 Try adding a bit of pumpkin or roasted yam? Link to comment Share on other sites More sharing options...
AnitaC Posted January 28, 2018 Share Posted January 28, 2018 21 hours ago, SugarcubeOD said: Try adding a bit of pumpkin or roasted yam? You mean like finely chop or mince it and blend it in as if it were bread crumbs? Link to comment Share on other sites More sharing options...
Moderators ShannonM816 Posted January 28, 2018 Moderators Share Posted January 28, 2018 1 hour ago, AnitaC said: You mean like finely chop or mince it and blend it in as if it were bread crumbs? Or just use it mashed/pureed. You could try the cream of tartar/baking soda trick that Mel Joulwan uses here: http://meljoulwan.com/2014/03/27/gyoza-meatballs/ (also, she's got a ton of meatball recipes, if you ever want to branch out and try new flavors). Link to comment Share on other sites More sharing options...
AnitaC Posted January 28, 2018 Share Posted January 28, 2018 3 hours ago, ShannonM816 said: Or just use it mashed/pureed. You could try the cream of tartar/baking soda trick that Mel Joulwan uses here: http://meljoulwan.com/2014/03/27/gyoza-meatballs/ (also, she's got a ton of meatball recipes, if you ever want to branch out and try new flavors). Oh my God!!!! I have to make those! All the joy of the delicious meat without the frustration of using wonton wrappers, I'm in. Thank you!!!!! Link to comment Share on other sites More sharing options...
Bellmaestra Posted January 28, 2018 Share Posted January 28, 2018 I always add water to the meat mixture; I saw a chef on TV once who did that to make his meatballs more tender. Link to comment Share on other sites More sharing options...
Moderators SugarcubeOD Posted January 29, 2018 Moderators Share Posted January 29, 2018 5 hours ago, AnitaC said: Oh my God!!!! I have to make those! All the joy of the delicious meat without the frustration of using wonton wrappers, I'm in. Thank you!!!!! Yes to @ShannonM816 suggestion to use mashed... that's what I was thinking. If you don't want to roast a yam, buy a can of pumpkin (careful it's just pumpkin and not pumpkin pie filling) and use what you need and then freeze the rest in ice cube trays or small ziploc bags for next time Also, wonton soup is my favorite thing ever and now I just make wonton-esque meatballs (much like gyoza) and use chicken broth for the soup... best ever and it's not such a pain in the rear because wrapping wontons SUCKS! Link to comment Share on other sites More sharing options...
Worldismyoyster Posted January 29, 2018 Share Posted January 29, 2018 I add sauteed onion and a raw potato chopped in a food processor on high (or even a blender) - the starch in the potato keeps them together without making them tough. Also searing them first would help. Link to comment Share on other sites More sharing options...
Babsie95 Posted February 8, 2018 Share Posted February 8, 2018 maybe mashed white potato? I know this makes the difference for me in salmon patties... and definitely mix as little/gently as possible. When my husband makes them they are always harder/tougher and he definitely mixes a lot more than I and that's the only difference. Link to comment Share on other sites More sharing options...
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