Why do that?
- My grandmother’s trick for the juicy meatballs is to give the meat grated onions.
- The onion creates moisture and taste.
- Simply give the onion through the second smallest holes in a box area.
It has been over a decade since my Halmuni (grandmother in Korean) died and since I lived with her. Nevertheless, I often hear her voice, especially while I cook. She lived with us and spent most of her day in her garden and in her kitchen, where I often lingered.
“Cover the Gochujang with the film seal so that it does not oxidize. Always push the kimchi under his juices before put it in the fridge again. A small splash of sesame oil will revive every banchan.” I am a better cook because of her. And I make the juicy meatballs – really all types – because they said to me every time she made Mandu (Korean dumplings): “The onions must be rubbed.”
Although I suspect that my Halmuni never made a meatball in her life, she has probably done tens of thousands of dumplings – the filling is essentially a meatball that is wrapped. And they were always juicy and so tasty. Her trick was to rub a raw onion into the meat mixture, and it is the same trick that I use to make meatballs.
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So upgrade your meatballs by enlarging the onion
A good meatball recipe requires an onion – or at least fresh garlic – for taste, texture and moisture. You could chop the onion, but if the pieces are too big, the meatballs can fall apart when cooking. Or they could finely finely twist the onion if they have great knife skills.
My Halmuni taught me Race the onion through the second smallest holes of a four-sided boxing maturity. (If you have no box areas or are afraid to scratch your fingers, pulsate the onion in a kitchen machine until you no longer see large parts and it usually acts smoothly and fleshy.)
Before you put the minced meat or other ingredient in the mixed bowl, first rub the onion, whereby the box drivers are set to catch the pulp and the juices. You don’t have to drain the liquid – it gives the meatballs moisture and taste. The minced meat sucks up the liquid, expands and heats the mixture.
This is a simple and smart way to add taste and moisture and a trick that I use when I manufacture all kinds of meatballs. If a meatball recipe does not require onions in the meat mixture, I still add half the grated yellow or white onion.
My trick to shape meatballs quickly
I stole a trick from my baking days to quickly shape meatballs: Use a Biscuits. To make things faster, use the shovel to portion the meat mixture on a large plate. As soon as you have pulled out the entire meat mixture, roll every meatball between your hands. It is much more efficient than drawing and rolling one after the other. As my Halmuni said: “You will be a slave in your kitchen if you don’t work efficiently.”
Simply recipes / Frank Tiu
