Slow-Cooker Sticky Thai Meatballs Recipe (2024)

FAQs

What makes meatballs stick together better? ›

Add a lightly beaten egg, but not too much. Egg acts as a binder for the ingredients, but you only need a small amount. One small egg will do for one pound of minced meat. Alternatively, if you're following an egg-free diet, you could soak fresh bread in milk, squeezing out any excess milk, to use as a binder.

The longer the simmer, the more tender and succulent the meatballs become. 3. Concentration of Flavors: Simmering at a low temperature for an extended period also encourages the sauce to reduce and thicken.

To keep your meatballs from falling apart in a slow cooker is properly bind the meat by using bread, breadcrumbs, or eggs. Browning the meat will also help the meat from falling apart as it will provide some texture and will also seal in the natural juices.

Not using the right binder

Eggs are the most commonly used binder, because they are protein-rich, and when that protein cooks, it holds everything together. But the trick is to use the right amount of eggs; too many will make the mixture too sticky and give the meatballs a soft texture.

Step 5: Transfer the meatballs to the sauce and allow them to simmer for at least 1 hour. I usually allow them to simmer for up to 3 hours to really suck in all the flavor.

But browning the meatballs on the stovetop first creates a crust that creates a more complex flavor and helps the meatballs hold their shape as they simmer. It's an extra step that adds hands-on cook time, but it pays off in flavor dividends.

Tip: Whether you're baking, broiling, pan-searing or adding meatballs directly to simmering liquid, always chill meatballs before cooking so that they hold their shape better and don't fall apart. This is especially important when working with pork, turkey and chicken, which are very wet when ground.

Using the wrong amount of bread crumbs (or flour)

Bread crumbs are another popular binder for meatballs that can become problematic if used incorrectly. Adding too many bread crumbs to the mix will cause your meatballs to become loose and fall apart.

What causes rubbery meatballs? ›

If the meatballs are packed together too tightly, they will cook up rubbery, chewy, and tough. If the meatballs are different sizes, they will cook unevenly. The smaller meatballs may end up dry and overcooked, while the larger ones may end up undercooked.

Baking will result in meatballs with a crunchy exterior, though the caramelisation achieved from frying will be superior.

Vincenzo's Top Tips To Make Italian Meatballs

You can whisk the egg separately before adding it to the bowl too if you prefer! The are the best utensil in the kitchen is none other than… Your HANDS! It can definitely massage and combine ingredients really well!

Once the outsides are brown and crispy, place them in a simmering sauce until they are fully cooked. Giving the meatballs enough time to cook is essential, but if they are left to soak up the sauce for too long they'll turn squishy.

Bastianich recommends giving the meatballs a little dusting of flour before adding them to the oil in the skillet. The ones I dredged in flour did hold up better than those I did not. But the ones I did not flour didn't completely fall apart either, the outside was just not as crispy.

Egg and breadcrumbs are common mix-ins to add moisture and tenderness. Another binder option that people swear by is a panade, which is fresh or dry breadcrumbs that have been soaked in milk. “The soaked breadcrumbs help keep the proteins in the meat from shrinking,” as food writer Tara Holland explained in the Kitchn.

Breadcrumbs: I add breadcrumbs for texture. I also love substituting them for crushed saltine crackers like we do for this meatloaf. Milk: Adds moisture and tenderizes the meat, making our meatballs juicy and tender once cooked. Egg: Adds more moisture and helps the mixture firm up once cooked.

When this happens, it's because you didn't use enough. Next time, try adding in an extra egg and/or some more breadcrumbs. Alternatively, rice, barley, corn flakes, crackers, and dried soup mix can also stand in as binding ingredients as well. Including larger quantities of these items should help solve the problem.