Forum Thermomix
Welcoming Center, Management and General Chat => Chit Chat => Topic started by: Halex on December 28, 2013, 01:10:00 am
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I have just made 32 small smokey bbq meatballs, my problem is they are not staying in my wooden skeewers too well.
Any advice greatly appreciated.
Thanks :)
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Hally did you add egg to the mixture. have you put them in the fridge to set, before cooking.
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Yes egg added & in fridge but not on skewers as some were falling off when I picked them up.
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I think it is the weight of the meat ball Hally. Try it with smaller meatballs and see if that works. I always have the same trouble.
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They are quite small, 1 tbs size. I have put them on the skewers again & back in the fridge. One skewer totally fell off, the others OK at the moment. Silly realy just want it for presentation, maybe skewer after cooking, lol ;D
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That's a good idea Hally. Is the mixture too moist - if you have the time you could add breadcrumbs and reroll. Lot of work at this stage of the game though.
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600g of beef & 3/4 cup bread crumbs.
I am leaving them & will just rethread if needed once cooked :)
We are having chicken satay sticks with dipping sauce, steak with chimichuri & the smokey meatballs (meatballs a taste recipe, never done before) if good will post.
Thanks everyone, but if someone cracks it, would love to know :)
HHW
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Hally, is the mix too wet? I never measure when making meat balls, I always go on consistency. Since I usually use oats, I would add more oats (or breadcrumbs) to help hold the mixture. Roll and pop in the fride or even freezer before cooking.
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I think 1 Tablespoon is too large. I would cook them and then thread on to skewers. Good luck, let us know how you go. sounds like a nice meal.
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The meatballs were delicious, about 60% fell off and crumbled while dh was bbqing. I ghink the answer is to cook & then thread. Seems I am not the only one who has this problem.
Meal was lovely thanks chookie :)
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Hally, have just read a cooking tip in the age by Richard Cornish. He said hew astound to get your hands into the mix and give it a very good mix. This develops something in the meat that helps it stick together.