Magazine article Sunset

The Art of Oven-Frying Meatballs

Magazine article Sunset

The Art of Oven-Frying Meatballs

Article excerpt

Once I discovered how to oven-fry meatballs, I never wasted another minute cleaning a grease-spattered stovetop. Oven-frying is not only neater, but also easier and faster, and it requires no added fat.

First, season and shape the ground meat. For moist, tender meatballs, you need to add a little binder and liquid. The basic proportions I like--but often vary slightly--are these: for each 1 pound ground lean meat (beef, veal, lamb, pork, chicken, or turkey), mix in 1/4 cup all-purpose flour or 1/2 cup fine dried bread crumbs, 1/2 cup chicken broth (or milk or water), and seasonings (salt, pepper, soy sauce, minced fresh ginger, herbs, or spices). If I increase the carbohydrates (such as replacing flour with 3/4 cup cooked rice, lentils, or bulgur wheat), I sometimes also add 1 large egg white or 1 large egg so the meatballs hold their shape better.

As you shape the soft meat mixture into 1-inch balls, set them about 1/2 inch apart in a nonstick shallow-rim baking pan. …

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