Grandpa Les' Meatballs
NOTE: I usually make small meatballs, using 2 pans so they cook more evenly and within the 30 minutes.
NOTE: I usually make small meatballs, using 2 pans so they cook more evenly and within the 30 minutes.
- Carbohydrate 42.3831328525641 g
- Cholesterol 95.6627310333333 mg
- Fat 26.7965212062115 g
- Fiber 1.74104572891902 g
- Protein 30.8620005916346 g
- Saturated Fat 8.9632399783141 g
- Serving Size 1 1 Serving (180g)
- Sodium 927.256212508547 mg
- Sugar 40.6420871236451 g
- Trans Fat 3.04666918594488 g
- Calories 544 calories
Step-by-step
- Mix in a bowl: egg, milk, salt, pepper, onion + celery.
- Crumble enough saltine crackers into the bowl to absorb all liquid
- Add to bowl: hamburger + pork sausage.
- Form into meatballs and place into 9x12 pan
- Bake at 350 for 30 minutes (uncovered)
The Mechanics of Cracker Binders and Protein Structure
Swapping out traditional breadcrumbs for crushed saltine crackers fundamentally alters moisture retention due to the high sodium and starch pre-gelatinization inherent in commercial crackers. Combining lean hamburger with seasoned pork sausage requires careful handling because overworking the meat mixture develops the myofibrillar proteins into a dense, sausage-like network instead of a tender sphere. Gentle mixing until just combined preserves pockets of fat that render out during baking at 350 degrees Fahrenheit, keeping the interior juicy while the exterior develops a roasted crust.
Managing Pan Density and Assessing Doneness
Splitting the batch across two 9x12 pans prevents steam from accumulating around tightly packed spheres, ensuring they roast rather than braise during their 30-minute oven stint. Visual cues replace thermometers effectively here: look for juices running completely clear and an internal firmness that springs back slightly when pressed with the back of a spoon. Achieving consistent heat distribution depends entirely on giving each meatball enough breathing room on the baking surface so the circulating oven air can render the fat evenly.
