Did this take forever ? I tried one batch but had to much moister and oatmeal making the coking very long. Making small bit size meatballs was a pain. But that is how I want them. Any faster suggestions like making a giant patty and cutting it into squares in the pan vs balling them !?
They shouldn’t have a ton of moisture and there’s no oatmeal in the recipe (you want to use panko), but yes they take a long time to roll. I don’t think there’s a much faster way. I only do mini meatballs a few times a year because of this but I love them over the holidays 😍
@@simplymadeeats I always seam to have to much moister and to much oatmeal in my fritters/patty.. its a me thing >_< I have dune the giant patty that takes up the hole pan space and cut it in the pan and it seams to always leave them dry and hard to swallow without sauce.. not good no mater what ingredients and I have tried it that way with salmon, turkey and hamburger.
Try panko breadcrumbs and add a bit more if it’s still on the wetter side, & maybe less egg. Also, do a higher fat meat like 80/20 ground beef which will keep them juicier. Hope that helps!
Hi! Can you help me? I'm making these for a big party. Can I make them two days before and simply refrigerate until they go into the chafing dish? Would you sauce them the day of?
Olive oil has too low a smoke point I would recommend avocado oil for something like this. Or you could just be simple and use vegetable oil because using it every once in a while isn’t going to kill you. Seed oils like most things are harmful in excess not moderation.
I made them, and they were fantastic.. I used Gee and a little olive oil.. worked great.. I decided to brown them and then pop them in the oven covered up for about 20 min.. so yummy
Those meatballs look divine! I'll definitely have to make these. Thanks for the recipe Tara!
Thank you! They’re so good..I hope you try them. Let me know if you do 😍
Well done Tara! I love the small finger food dishes. Never did the milk soaked bread but will try it! Thank you again and Merry Christmas 🎄!
Thanks Nick! You gotta try it! Seriously makes the best meatballs. Merry Christmas to you too!
Love these Meatballs😍 a Christmas Eve staple!!
Awe! Thanks C! You gotta make it to another one of our parties soon 😍😍
They look absolutly great. Thank you for sharing. And you also look happy and well informed of the appetizer you are cooking. Best Regards.
Thank you so much 😊
Did this take forever ? I tried one batch but had to much moister and oatmeal making the coking very long. Making small bit size meatballs was a pain. But that is how I want them.
Any faster suggestions like making a giant patty and cutting it into squares in the pan vs balling them !?
They shouldn’t have a ton of moisture and there’s no oatmeal in the recipe (you want to use panko), but yes they take a long time to roll. I don’t think there’s a much faster way. I only do mini meatballs a few times a year because of this but I love them over the holidays 😍
@@simplymadeeats I always seam to have to much moister and to much oatmeal in my fritters/patty.. its a me thing >_<
I have dune the giant patty that takes up the hole pan space and cut it in the pan and it seams to always leave them dry and hard to swallow without sauce.. not good no mater what ingredients and I have tried it that way with salmon, turkey and hamburger.
Try panko breadcrumbs and add a bit more if it’s still on the wetter side, & maybe less egg. Also, do a higher fat meat like 80/20 ground beef which will keep them juicier. Hope that helps!
@@simplymadeeats :) ty
Hi! Can you help me? I'm making these for a big party. Can I make them two days before and simply refrigerate until they go into the chafing dish? Would you sauce them the day of?
I’m sorry I don’t know how I missed this! Yes! That should be perfectly fine 💕💕
Try a bag of frozen Meatballs, trust me they taste great 👍
If you're short on time The Frozen Meatballs in a bag work just as well
These sound great.. only thing I will switch up is instead of Vegetable oil (which is fake oil) I'd use Extra Virgin Olive Oil
Thank you and I totally get it. There’s only certain recipes I use it for when I need a bit more oil or a higher burning point.
Olive oil has too low a smoke point I would recommend avocado oil for something like this. Or you could just be simple and use vegetable oil because using it every once in a while isn’t going to kill you. Seed oils like most things are harmful in excess not moderation.
I feel the same way. Sometimes it just fries up stuff better. Also, a big fan of beef tallow for fries 🍟
I made them, and they were fantastic.. I used Gee and a little olive oil.. worked great.. I decided to brown them and then pop them in the oven covered up for about 20 min.. so yummy
Ghee is a great idea! I stopped buying it a while ago and I need to stock my fridge with it again!
The lactic acid in dairy acts as a tenderizer and the bread as a filler.
That makes sense! Thanks for sharing 😁