Meatballs, A Few Questions

[Jahulaye]

I have the girls coming around so will be making som so how do make them? I have many spices including fresh coriander.

A site I went on said no eggs as eggs makes them dense, but then how to make them solid without breaking up?

Also do you brown yours?

Also I have 12 % fat beef mince 500 gms from Sainsbury’s, do I need to add olive oil?

Also it’s dayed 15th feb but has gone brown, google says oxidation so no probs, I haven’t opened it yet to smell but this has been in my fridge for 3 days as freezers packed in, still safe in your opinion? They gang beef for 30 days so assume it’s okay.

[Mamyalynne]

Gang beef sounds dangerous - it will be fine.

I just make them with whatever spices I fancy, no eggs.

[NoMercy]

Cumin, cinnamon, nutmeg (or mace) and paprika would be my choice of seasoning, along with salt & pepper.

Breadcrumbs will help to hold them together - and don't forget some minced garlic.

[Old_Geezer]

Meatballs is a vague term; probably as many variations as folk you can ask.

3 days will be fine. But beware comparing with unminced beef. Mince has a greater surface area and must be cooked through.

[bednobs]

i just get the mince (usually pork, but will work with beef) and add garlic and cajun seasoning plus pepper, then form it into balls. I put them on a baking tray in the oven for 10 minutes first to frim them up before frying them with the sauce