Meatball Forcemeat

Meatball forcemeat © kvalifood.com

This is the base forcemeat behind both meatballs in broth and meatballs in curry sauce. It is made from veal with flour, milk, and egg and is looser than the mixture for pan-fried meatballs — it needs to be poached in simmering water, not fried. The key is to beat the mixture until light and airy with a hand mixer, then let it rest so the flour absorbs.

Ingredients

Makes 20–24 meatballs

  • 500 g fatty veal, minced twice
  • 1 dl flour
  • approx. 3 dl low-fat milk, water, or stock
  • approx. 2 egg whites or 1 egg
  • 1 tbsp finely grated onion
  • 2 tsp salt
  • 1 pinch pepper

Method

Forcemeat

Put the minced veal in a mixing bowl. Add the salt and beat the meat until sticky and cohesive, about 1 minute, using a hand mixer with dough hooks. Add the onion, pepper, and flour and continue beating. Add the egg, then add the milk gradually — keep beating throughout. The mixture should be sticky and a little looser than pan-fried meatball forcemeat; it should hold its shape on a spoon but have a soft, airy texture.

Resting

Cover the bowl and refrigerate for at least 15 minutes. Then test: dip a spoon into the mixture — if it releases cleanly, the texture is right; if it sticks, it can take a little more milk.

Poaching

Bring lightly salted water or stock to a boil in a wide pot. Reduce to a gentle simmer — vigorously boiling water produces hard, dense meatballs. Dip two teaspoons in the hot water and shape the meatballs with the spoons. Gently lower them into the water. Poach for 8–10 minutes — the meatballs will sink to the bottom and float to the surface when done.

Serving

Remove the meatballs with a slotted spoon. Serve in broth or use the poaching liquid as a base for curry sauce (see meatballs in curry sauce).

Notes

  • Veal minced twice gives a finer, more delicate texture than single-ground meat
  • The mixture is looser than pan-fried meatball forcemeat — that is intentional; these are poached, not fried
  • Poach at a gentle simmer, never at a full boil — intense heat produces compact, rubbery meatballs
  • The poaching liquid is an excellent base for curry sauce, soup, or other sauces — always save it
  • Freezing: 3 months