Communities

Writing
Writing
Codidact Meta
Codidact Meta
The Great Outdoors
The Great Outdoors
Photography & Video
Photography & Video
Scientific Speculation
Scientific Speculation
Cooking
Cooking
Electrical Engineering
Electrical Engineering
Judaism
Judaism
Languages & Linguistics
Languages & Linguistics
Software Development
Software Development
Mathematics
Mathematics
Christianity
Christianity
Code Golf
Code Golf
Music
Music
Physics
Physics
Linux Systems
Linux Systems
Power Users
Power Users
Tabletop RPGs
Tabletop RPGs
Community Proposals
Community Proposals
tag:snake search within a tag
answers:0 unanswered questions
user:xxxx search by author id
score:0.5 posts with 0.5+ score
"snake oil" exact phrase
votes:4 posts with 4+ votes
created:<1w created < 1 week ago
post_type:xxxx type of post
Search help
Notifications
Mark all as read See all your notifications »
Q&A

Comments on How do I prevent Swedish meatballs from falling apart?

Parent

How do I prevent Swedish meatballs from falling apart?

+4
−0

How do I prevent Swedish meatballs from falling apart? I don't really have a fixed recipe. I use minced meat, bread crumbs, grated onion, eggs, cream and spices. I also did allow the bread crumbs to swell in the cream for a couple of minutes before adding the rest of the ingredients. But my meatballs keep falling apart when I fry them. What is the secret here?

Got request for proportions in comments, but since I never measure anything I can only give a rough estimate.

This time, I think it was 1kg of minced meat, 3dl cream, a half grated onion, 2dl bread crumbs and one egg.

History
Why does this post require attention from curators or moderators?
You might want to add some details to your flag.
Why should this post be closed?

1 comment thread

General comments (2 comments)
Post
+2
−0

Like what has already been said, falling apart would likely be due to too much liquid, too little binder, or both.

I checked what one of my cookbooks says about Swedish meatballs, and that recipe calls for (among some other ingredients) 400g mixed1 minced meat to one egg and four tablespoons (60 ml, 0.6 dl) of breadcrumbs. Scaling that up to 1 kg of meat, that would be 2.5 eggs and 1.5 dl of bread crumbs, but no cream; I suspect the additional eggs also serve a similar purpose to the cream.

Since the eggs would serve both to provide a bit of liquid as well as binder, I strongly suspect that your issues are caused by both too much liquid and too little binder.

Especially for 1 kg of minced meat, I would suggest that you try cutting back on the cream and adding an egg or two.

  1. a combination of pork and beef meat, usually resulting in about 20% fat

History
Why does this post require attention from curators or moderators?
You might want to add some details to your flag.

1 comment thread

General comments (1 comment)
General comments
klutt‭ wrote over 4 years ago

Well I don't know about the bread crumbs, but it clearly looks like I need more egg.