Recipe: Quick Turkey Meatballs Over Greens (2024)

FAQs

How do you keep turkey meatballs from falling apart? ›

Roll your meatballs in flour

Roll the finished meatballs in plain flour before frying. This is, hands down, one of the easiest ways I've discovered to prevent meatballs from falling apart when cooking.

Adding raw meatballs to the sauce and gently simmering till cooked yields ultra-tender results, and infuses the sauce with meaty flavor—a slow cooker gives great results.

The only way to prevent your meatballs from falling apart is to add some flour in the precooked seasoned ground beef. once you season the ground beef to your taste, you then add some flour, not too much but at least half of a handful.

Recipe Tips & Tricks

Overworking will make the meatballs tough; handle it lightly and you'll have tender, juicy turkey meatballs every time. If your turkey meatballs are hard or rubbery, you likely overworked the meat or compacted them too tightly. Trust and Believe: Baking Is Best.

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.

Baking will result in meatballs with a crunchy exterior, though the caramelisation achieved from frying will be superior. Baked meatballs take the least amount of effort, as you'll only need to turn them once or twice throughout the cook and you can make a larger batch at once.

In an oven preheated to 350 degrees F, these meatballs should be fully cooked through and evenly browned in about 30 minutes. An instant-read thermometer inserted into the middle of the meatball should read at least 165 degrees F.

Simmering: You don't have to brown meatballs before adding them to a sauce, particularly if you're cooking them in a slow cooker like these Slow-Cooker Italian Meatballs.

Give each meatball a final roll and add them to the pot. Brown them in batches, for a few minutes on each side. They won't be cooked all the way through. Remove and set aside until the sauce is prepared, then simmer them in the sauce for 45 minutes.

Because meat shrinks when cooked, mince proteins are likely to separate and crumble unless bound together. Whether it's breadcrumbs or egg (or both), or simply salt, binding the mince is a crucial step in maintaining the softness of your meatballs while preventing them from falling apart.

Why do you put milk in meatballs? ›

When it comes to adding liquid to meatball mixtures, milk is often used for its versatility, depth of flavor, and richness. Without the use of milk, you may be faced with a plate of dry meatballs. Milk adds a certain level of moisture that helps produce perfectly tender meatballs.

How long does it take to cook raw meatballs in sauce? Beef meatballs take a bit longer to become tender, so let them simmer for at least one to one and a half, preferably two hours. Pork meatballs only need about 45 minutes of simmering in the sauce.

Ground turkey: You need a bit of fat in the meat to give the meatballs moisture and flavor — so now isn't the time to reach for the leanest ground turkey you can find. Opt for ground turkey that's 93% lean/7% fat for the best results.

Tenderizing the Meat:

As the collagen in the meat dissolves over time, it transforms into gelatin, which not only adds a silky texture to the sauce but also contributes to the overall richness and depth of flavor. The longer the simmer, the more tender and succulent the meatballs become.

Add a spoonful of mayonnaise.

Most recipes use egg to bind ground turkey, helping the meat to form into cohesive, juicy patties.

Egg: A lot of meatball recipes add egg to the mince mixture because it helps to bind the balls together. Breadcrumbs: Breadcrumbs also help to bind your meatballs. If the mince mixture is quite wet, breadcrumbs will help soak up excess moisture so that the balls don't fall apart.

Heat a skillet at medium heat. Add olive oil. Once the oil is hot, add ground turkey. (Stirring occasionally to break up clumps.)

Just like in a traditional meatloaf, you need something to hold the meat together. Try adding some dry breadcrumbs to the turkey mixture before you shape the patties. The crumbs will absorb the moisture and, together with the egg, will act like glue and help your burgers maintain their shape on the grill.