Thread: The Meatball Ratio

So im 100% certain, after multiple attempts, that the proper Meat - to - egg ratio for light, fluffly, delicious italian meatballs is 4 eggs per pound of meat.

Ive been a 1 egg per pound guy forever, but no more.
Seriously, it sounds like a lot, but its not.
I thought it would have been too much too when i first heard this.

use 80/20
season as you will
4 eggs
add cheese\breadcrumbs until you can form them

cook in oven at like 425 for 15 mins so they hold their shape and drain out a little of the fat, and then simmer in your sauce.

if you are looking for those light fluffy goodness of a meatball, you can thank me later.

if you prefer the more hamburger \ meatloaf type meatball, no need to try, stick to your 1egg per pound

Thank you, I will try this.

Soaked stale bread in milk > breadcrumbs.

Add some ground pork sausage.

huh. interesting, i will up the egg ratio.

pench and others- what other spices/seasonings are you throwing in there? i normally do hot pepper, sage and chili flakes. sometimes onion flakes as well.

garlicgarlicgarlicgarlic

Originally Posted by rideit

Add some ground pork sausage.

Boulder hot italian sausage and ground veal.

Originally Posted by MakersTeleMark

Soaked stale bread in milk > breadcrumbs.

normally i would agree, but id be concerned with all the extra moisture from the eggs and milk soaked bread (i know you squeeze it dry a little) that it just wouldnt form a workable meat mixture....
try it and let us know!

Originally Posted by rideit

Add some ground pork sausage.

do what you will!
i think the key though is to just use a large amount of 80/20
we've tried leaner meat, and it just doesnt or taste nearly as well.
for the health conscious, just cook them longer and slightly lower in the oven to drain off the fats. (what we do)

Originally Posted by BeanDip4All

huh. interesting, i will up the egg ratio.

pench and others- what other spices/seasonings are you throwing in there? i normally do hot pepper, sage and chili flakes. sometimes onion flakes as well.

i like to keep it simple
lots of fresh minced galic, maybe 4-6 large cloves for a lb
half an onion finely diced
salt, pepper, a little oregano, some parsley (i try to keep it to 1 or 2 aromatics)
then i always add something spicy, whether cayanne or red pepper flakes, but lately ive been on an aleppo pepper flake kick...the things are amazing.

Originally Posted by BeanDip4All

huh. interesting, i will up the egg ratio.
i normally do hot pepper, sage and chili flakes. sometimes onion flakes as well.

Will you make me dinner?

Alright, I'll come out and say it, "4 eggs to 1 lbs of beef = overkill". You're compensating for something.

this wasnt my idea, and I was always happy, unknowingly so i suppose, at 1egg per pound.
i tried for the lighter fluffier more tender meatballs by upping the breadcrumbs, trying the milk soaked stale bread trick, and nothing worked very well. everything was a marginal improvement.

i heard the 4 eggs thing from some italian guy who owns a restaurant in new york

i thought the same thing at first as you, but had to try it because it was so different.
now i just deal with it and enjoy my more delicious meatballs
srsly

i also have no problem with 1egg meatballs, but its nice to have something distinctly different from meatloaf in terms of consistency when I make meatballs...

4 eggs + 1 lb beef = omelet.

I'll go up to 3 and get back to you. I also grew up cooking Italian in kitchens in NY, although I don't think I ever put out a meatball.

Okay, that settles it. I'm off to get meatballs.

Originally Posted by MakersTeleMark

Alright, I'll come out and say it, "4 eggs to 1 lbs of beef = overkill". You're compensating for something.

I agree. If he's trying to add consistency to the meatballs before cooking, water would be just fine with that many additional eggs. Below is my mom's recipe which has held up nicely for the last 30+ years and I haven't heard anyone complain about it.


Breadcrumbs:
3 cups of 4C
LOTS of parsley
8 teaspoons fresh minced garlic
salt/pepper
1.5 cups of Parmesan grated cheese

2.5 lbs mixed of pork, veal, beef (can be known as "meatloaf mix")
2 eggs (beat separately then add salt/pepper & oregano - half tsp)

Add 1.5-2 cups of breadcrumbs + eggs to the meat then mush together
Add 1/2 cup water (if too dry, add more water)
Roll meatballs and place on cookie sheet (375* until brown or about 15-20 mins)

Add to pot with 2 jars of Barilla + 1 jar water + fresh basil (or whatever store-bought or homemade sauce you want) --> low heat for 40 mins

Originally Posted by NPG

... Add to pot with 2 jars of Barilla ...

This would get you excommunicated.

Well yeah, I don't make my own sauce and was told that works instead. Or I could go with a bunch of plump tomatoes.

Gravy, not sauce.

Originally Posted by MakersTeleMark

Gravy, not sauce.

It's only gravy if you're putting it over turkey. Or if you live in the tri-state area.

Originally Posted by JimmyCarter

It's only gravy if you're putting it over turkey. Or if you live in the tri-state area.

Or if you happen not to be Swedish.

Originally Posted by MakersTeleMark

Or if you happen not to be Swedish.

Touche

Originally Posted by MakersTeleMark

4 eggs + 1 lb beef = omelet.

just f'ing try it and let me know
3 would work also i bet....to be honest, I went straight from 1 to 4 and havent tried the in betweens, so maybe im missing something, but why mess with a good thing?

and believe me i felt the same way before. srsly.
and it tastes nothing like egg. srsly x2.


i also get that people like different things
i just think the key to meatballs, and getting the texture and consistency people want, is all about the eggs, and less so about the bread(crumbs) or cheese.

this was a revelation to me, so id thought id share.

the breadcrumbs are pretty important. I make my own from toasted, not stale, sourdough and they are better than the out of the box variety by an order of magnatude.

the more eggs strategy has legs. I'm definitely giving it a try.

Also fresh long cut basil leaves makes for meatball goodness.

It can't work! I've never tried it, but there's no way it can work! You must be wrong! You're making a beef omelet!

ha
you made me laugh twice today danno
this and that its all about the beer comment in that bike thread

Originally Posted by Danno

It can't work! I've never tried it, but there's no way it can work! You must be wrong! You're making a beef omelet!

Oh, I see, just because you made eggs bene the other day, with scrambled eggs, makes you master of the huevo? Stick to matzoh balls.