North African Chermoula meatballs | Bibbyskitchen recipes (2024)

FAQs

Do you cook meatballs in sauce or brown first? ›

The meatballs are first browned on the stovetop, then finished in the oven. From here, the meatballs can be added to marinara sauce or frozen for later use.

Allowing the meatballs to simmer in the sauce for a long time will give you a really nice sauce that you can use to toss with your pasta.

First, searing your meatballs will activate the ever-important Maillard reaction. Second, meat develops a delicious crust that locks in tasty juices when seared. Third, the crust protects the integrity of the meatballs to ensure they don't crumble or come apart while cooking the rest of the way through.

Baking will result in meatballs with a crunchy exterior, though the caramelisation achieved from frying will be superior. Baked meatballs take the least amount of effort, as you'll only need to turn them once or twice throughout the cook and you can make a larger batch at once.

In an oven preheated to 350 degrees F, these meatballs should be fully cooked through and evenly browned in about 30 minutes. An instant-read thermometer inserted into the middle of the meatball should read at least 165 degrees F.

I find that baking them and then finishing them in the sauce is the best method. Baking them ensures even cooking and browning as well as good flavor development. Throwing them into the sauce for a few minutes before serving flavors the sauce and keeps the meatballs moist and delicious.

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.

But too much bread crumbs make them too loose, and not enough bread crumbs won't help them hold together either. Similar issues can be caused by eggs: Too many eggs, and the meatballs will be too soggy.

Because meat shrinks when cooked, mince proteins are likely to separate and crumble unless bound together. 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.

Why do you put milk in meatballs? ›

When it comes to adding liquid to meatball mixtures, milk is often used for its versatility, depth of flavor, and richness. Without the use of milk, you may be faced with a plate of dry meatballs. Milk adds a certain level of moisture that helps produce perfectly tender meatballs.

You can brown the uncooked meatballs in a sauté pan before adding them to the sauce. You can brown them in the oven. Or you can skip browning altogether and put the raw meatballs straight into the sauce to cook.

Fry the meatballs for 1 minute on each side until browned. Remember, you're not cooking the meatballs through so after 3-4 turns, pull the meatballs off and place them on a paper towel-lined plate. Step 5: Transfer the meatballs to the sauce and allow them to simmer for at least 1 hour.

Bring the sauce to a gentle boil, then reduce the heat back down to a light simmer. Add the meatballs and toss them with the sauce. Cover the pot and simmer for 45 minutes.