Slow-Cooker Sticky Thai Meatballs Recipe (2024)

FAQs

How do you make meatballs that don't dry out? ›

For the most tender, moist meatballs, simmer in sauce

It's easy and hands-off. We use this method when making our turkey meatballs and love it. Bring your favorite sauce to a simmer, then gently drop formed raw meatballs into the simmering sauce. Leave them without moving, and cover the pot with a lid.

Put your raw meatballs aside in a dish. In a large skillet or pot, heat some tomato sauce on the stovetop. I usually start it out on medium-high heat and add my raw meatballs to the pan. When the sauce comes to a boil, I lower the stove to medium-low heat and let the meatballs cook slowly.

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.

Turn the meatballs to brown all sides. Browning the meatballs seals in the juices and toughens the exterior so they do not fall apart from sitting in the liquid in the slow cooker.

Filler ingredients like breadcrumbs or flour are important too because they stop the meatballs becoming dry. The breadcrumbs absorb the juices from the meat as it cooks, trapping them within the meatball. Again quantity is important here; too much and your meatball will be more like stuffing or a dumpling.

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.

Browning meatballs in a pan or oven before adding them to the sauce gives them a darker colour on the outside, which some people prefer.

Overmixing the meatball mixture

It's common to encounter meatball mixtures that are too soft, sticky, or crumbly to shape.

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.

Why are my meatballs falling apart when I cook them? ›

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.

Fresh ground beef should have a relatively firm consistency that breaks apart when you squeeze it. However, a sticky or slimy texture — either when cooked or raw — may indicate the presence of spoilage bacteria. You should toss it immediately.

Commercially ground turkey also has a finer texture than beef or pork, which is why it cooks up mushy. The fine consistency also means the meat has a harder time holding on to moisture.

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.

Egg is used as a binding agent, and some type of bread crumb or cracker is added to give meatballs a bit more depth. 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.