Slow-Cooker Sticky Thai Meatballs Recipe (2024)

FAQs

How do you keep meatballs from falling apart in a slow cooker? ›

Add breadcrumbs

Add breadcrumbs to the mixture, but not too many breadcrumbs. Breadcrumbs act as a filler and they also prevent the meatballs from becoming too dry by absorbing some of the meat juices released during cooking.

The meatballs are a pretty simple mix of ground chicken, garlic, ginger, and lots of black pepper. Roll this all together, then pan-fry the meatballs in a bit of olive oil to get them nice and crispy on the outside. At this point, add in the shallots, bell peppers, and peanuts.

It's because you haven't let the collagen break down. Extend the cook time, make sure there's enough liquid and keep an eye on the dish.

If you're putting lean cuts in, you're going to get sawdust out. I can put a chuck roast in my slow cooker with nothing but aromatics and a splash of broth and after at least eight hours on low it's falling apart.

Not using the right binder

Eggs are the most commonly used binder, because they are protein-rich, and when that protein cooks, it holds everything together. But the trick is to use the right amount of eggs; too many will make the mixture too sticky and give the meatballs a soft texture.

The longer the simmer, the more tender and succulent the meatballs become. 3. Concentration of Flavors: Simmering at a low temperature for an extended period also encourages the sauce to reduce and thicken.

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.

Some of the Bò Viên brands you would find at Asian stores are very chewy due to the hàn the (borax) that is added. In oriental cooking, hàn the used as a cooking ingredient is to add a firm rubbery texture to the food, or as a preservative.

What is Vietnamese meatball made of? ›

The Vietnamese (squished) meatballs are just made with pork, garlic, sugar, fish sauce*, salt, pepper and scallions/green onions. Fish sauce is the key seasoning here, and the touch of sugar that makes the surface beautifully caramelised.

Korean meatballs are typically made with ground beef, crumbs, eggs, and Asian flavors like gochujang, garlic, scallions, ginger, and soy sauce.

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. Try soaking your breadcrumbs in milk for extra moisture and fluffiness.

The Key to Tender Meatballs

One trick to making sure meatballs are totally tender once they're cooked is to use a binder.

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.

How to stop meatballs from falling apart. Making them with just meat and seasoning alone can result in the meatball becoming dry or falling apart during cooking. For this reason, many recipes will include a binding ingredient like egg, and a filler like breadcrumbs.