To create meatballs, finely chopped or minced beef is seasoned and occasionally flavored with ingredients such as chopped onions, herbs, and spices before being formed into tiny balls and cooked. Meatballs are typically between the size of a big cherry and a golf ball.

Swedish and Italian-inspired meatballs are frequently cooked with a combination of beef and pig, although meatballs can be made with any red meat, game, fowl, or a combination.

Make use of egg and breadcrumbs.
When made with only meat and spice, the meatballs may get dry or fall apart after cooking. Many recipes involve a binding component, such as egg, plus a filler, such as breadcrumbs. You just need a little bit of egg; it's simply there to assist the cooked meatball hold its form and shouldn't interfere with the flavor or texture of the meat.

Filler elements such as breadcrumbs or flour are also vital since they keep the meatballs from drying out. The breadcrumbs absorb the meat juices as they cook, trapping them inside the meatball. Again, amount is critical; too much and your meatball will resemble stuffing or a dumpling.

Meatballs: How to Cook Them
The ideal way to prepare meatballs is to shallow fry them in a nonstick skillet with a small amount of oil, such as vegetable oil or sunflower oil. Depending on their size, they'll require about 10-15 minutes on a medium heat.

Cook until the meat is no longer pink in the center and the juices flow clear. You'll need to stir them frequently to ensure uniform cooking and that they keep their circular shape.

Meatballs can alternatively be cooked in the oven for around 25 minutes at 200 degrees Celsius/fan 180 degrees Celsius/gas 6. This is more convenient and allows you to prepare a larger amount at once.

However, if the meatballs have a high meat content, they can quickly get dry in the oven, so try this with recipes that include a larger proportion of wetter components, such as finely chopped or shredded vegetables.

Sausages may be used to make simple meatballs.
If you want to save time, the simplest method to create meatballs is to use sausages. Simply squeeze the sausage flesh off the sausage and roll into little balls - approximately 2 or 3 from each sausage. Sausages should already include rusk, a sort of breadcrumb, to keep them moist and flavorful when cooked.

Ready-made meatballs are also available and they are just as easy to cook. Most take around 10-15 mins on the hob or under the grill. Just make sure you turn them regularly to make sure they cook evenly.

Meatballs roasted vs. simmered
Roasting: Roasting is the ideal choice if you intend to serve the meatballs without a sauce or if you intend to store the meatballs for later use. Because the exterior sears in the heat of the oven, roasting gives the meatballs a bit more flavor. You may broil the meatballs for maximum browning and a crispy-edged look, or you can cook them more gently in a hot oven.

Simmering: If you intend to serve the meatballs with a sauce, you may simmer the meatballs with the sauce. This slow simmering not only results in some of the most soft and delicious meatballs you've ever tasted, but it also makes the sauce richer and more savory.


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