Why Are Meatballs Tough?
Add Moisture. Since the Protein in Meat Makes It Shrink When Cooked and Can Result in Tough Meatballs, You Want Some Insurance Against That. Eggs and Binders...
.
Correspondingly, why do meatballs get tough?
Sabatini has nailed the two main causes of tough meatballs - meat too lean (makes them dry), and overmixing, which "angers up" the collagen in red meat and makes it tough. Adding milk definitely helps, and I find that soaking the bread or breadcrumbs in the milk makes them softer.
One may also ask, do eggs make meatballs harder or softer? Eggs are not a source of moisture! They're in the meatball mix to bind the meat, breadcrumbs, cheese, and herbs. The eggs will cook and make the meatballs dense and spongy--you want light, airy meatballs. For one to two pounds of meat, you usually won't need more than one or two eggs.
Also asked, how do you fix tough meatballs?
Salvaging Cooked Meatballs There are several ways to salvage dry meatballs. If you have the time, pierce them all over with a toothpick or fork and drop them into broth or a sauce. They'll absorb moisture from a broth or thin sauce in as little as 30 minutes.
Can you overcook meatballs in sauce?
Form meatballs that are about the size of golf balls. Avoid making meatballs that are too large, which can cause the outside of the meatballs to overcook and become dry when simmering in your sauce. Taste the meatballs every 30 minutes to check for flavor and doneness. Keep cooking the meatballs until they are tender.
