Mormor's Meatballs (makes about 200 meatballs)
Try this Mormor's Meatballs (makes about 200 meatballs) recipe, or contribute your own.
Try this Mormor's Meatballs (makes about 200 meatballs) recipe, or contribute your own.
- Carbohydrate 198.167963319886 g
- Cholesterol 2542.98634695853 mg
- Fat 563.749970348194 g
- Fiber 13.841492105905 g
- Protein 723.395462451357 g
- Saturated Fat 219.919562560554 g
- Serving Size 1 1 Serving (3528g)
- Sodium 4531.3439549284 mg
- Sugar 184.326471213981 g
- Trans Fat 80.8238609144375 g
- Calories 8965 calories
Step-by-step
- Mix all ingredients well.
- Add HOT water until the mixture reaches a smooth consistency, but not so much water that the meat can not be easily rolled into balls.
- Roll mixture into 1 to 1 1/2 inch balls.
- Coat the bottom of a CAST IRON PAN with butter.
- Place meatballs into pan leaving room for the meatballs to roll around.
- Brown the meatballs by picking up the pan and shaking it horizontally until all sides are coated with butter and evenly browned.
- Pour the meatballs and excess butter into a crock-pot or baking dish. ( Usually end up using almost 4 sticks of butter)
- When all the meatballs have been browned, leave in crock pot for about 3 hours, or bake in oven on 250 for 1 hour.
A printed recipe provides measurements, but it rarely explains the physical mechanics happening inside the mixing bowl. Ground beef and ground pork contain distinct muscle fibers that react aggressively to overworking. When combining six pounds of meat with bread crumbs and eggs, mixing too long creates a tight, rubbery protein matrix. Achieving a tender bite requires stopping the incorporation process the exact moment ingredients blend evenly. Adding hot water alters the viscosity of the mixture. This moisture prevents the bread crumbs from acting like dry sponges that sap natural juices during the cooking phase.
- Grate the onion on a fine rasp until it liquefies, distributing alliums uniformly without creating hard chunks that disrupt structural integrity.
- Incorporate hot water gradually until the raw mass yields easily under gentle pressure and holds a round shape without sagging.
- Maintain a pan temperature that sizzles immediately when butter touches the cast iron, ensuring the exterior proteins coagulate rapidly for a crisp crust.
- Brown small batches for three minutes by shaking the pan horizontally rather than turning individual pieces with a utensil.
- Finish the cooking process at 250 degrees Fahrenheit for one hour to gently render internal fats without tightening the muscle fibers.
Overcrowding the skillet prevents proper browning and causes the meat to steam instead of sear. Controlling heat application guarantees a moist interior beneath a caramelized crust.
