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How to not overmix ground beef



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amother
OP  


 

Post Wed, May 29 2024, 1:11 pm
everywhere the advice for soft meat balls is not to overmix.

its very hard to incorporate the eggs, onions, bread crumbs without tearing and digging into
it, it just wont combine and come together otherwise.
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Iymnok




 
 
    
 

Post Wed, May 29 2024, 1:50 pm
Mix everything else separately, then add the meat.
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mizle10




 
 
    
 

Post Wed, May 29 2024, 2:15 pm
I don't put add ins in my meatballs. Just salt and pepper and lightly toss it.
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amother
  OP  


 

Post Wed, May 29 2024, 4:06 pm
Iymnok wrote:
Mix everything else separately, then add the meat.



I do that. but getting the meat to combine with that mixture needs alot of mixing,
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mha3484  




 
 
    
 

Post Wed, May 29 2024, 4:45 pm
I gently mix the meat mixture with my hands but what I find makes them very soft and tender is using a panade. I make the meatball part of this recipe using pareve milk. https://smittenkitchen.com/201.....alls/

I either leave out the cheese, use nutritional yeast or if I can get it vegan parm. But the milk and break mixture makes really soft meatballs.
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ra_mom




 
 
    
 

Post Wed, May 29 2024, 4:53 pm
amother OP wrote:
everywhere the advice for soft meat balls is not to overmix.

its very hard to incorporate the eggs, onions, bread crumbs without tearing and digging into
it, it just wont combine and come together otherwise.

If you ever watch chefs mixing meatballs, they're still mixing, and mixing well to get the seasonings incorporated, even as they say not to over-handle the meat.

Just don't over-handle the mixture. But you still have to handle it and mix properly. No question about it.
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amother
  OP


 

Post Wed, May 29 2024, 4:54 pm
thanks all.

I actually added water, it was much better.
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  mha3484




 
 
    
 

Post Wed, May 29 2024, 4:56 pm
I have seen dried breadcrumbs and water to make a paste too. I like the fresh bread better but the idea is the same and I wish I had learned this years ago.
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