Sat, Oct-01-05, 10:20
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Senior Member
Posts: 2,927
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Plan: Atkins
Stats: 361/285.0/240.0
BF:Shake Hands w/Beef
Progress: 63%
Location: In Da U.P. eh? Menominee
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I can help...
The eggs are a binder that keeps the meatballs from falling apart. If you use eggs, you will also need something else, like crushed pork rinds to make the eggs bind with the meat and not be like chunks of egg in the meatballs.
I make meatloaf, meatballs and burger patties all the time and use egg in them, as wel as the crushed pork rinds.
As a kid, we had spagetti and meatballs every Sunday. Italian bread crumbs, spices, onion and eggs were what was mixed into the hamburger. We made them into balls and fried them in oil. The trick is to keep the heat low enough that you brown the outside and cook the inside all the way through.
I now make this exact recipe with the crushed pork rinds or a combo of pork rinds and LC bread crumbs. The pork rinds add almost no add'l carbs and do not make the meat taste like bacon. Though I have not tried this with chicken.
Without the egg, the onion does not bind to the meat and can cause the things to crumble, especially if they are smaller than golf balls.
Cook them till just done in the center if you plan to eat them with something, or freeze them. Cook them most of the way through if you are going to transfer them into a sauce to cook with the sauce. (Extra good way to do it as the balls add flavor to the dish and the dish adds flavor to the balls.
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