Slow-Cooker Sticky Thai Meatballs Recipe (2024)

FAQs

How do you make meatballs that don't dry out? ›

For the most tender, moist meatballs, simmer in sauce

It's easy and hands-off. We use this method when making our turkey meatballs and love it. Bring your favorite sauce to a simmer, then gently drop formed raw meatballs into the simmering sauce. Leave them without moving, and cover the pot with a lid.

Add a lightly beaten egg, but not too much. Egg acts as a binder for the ingredients, but you only need a small amount. One small egg will do for one pound of minced meat. Alternatively, if you're following an egg-free diet, you could soak fresh bread in milk, squeezing out any excess milk, to use as a binder.

Cooking raw meatballs in sauce not only allows you to control the ingredients, but it also creates a homemade flavor that is hard to beat. Impress your loved ones at your next gathering with this classic dish that will have them asking for your recipe.

One disadvantage to the slow cooker is that meatballs may fall apart if you put them in the pot raw. By partially cooking the meatballs before you put them in the slow cooker, you can ensure your meatballs do not fall apart.

Tenderizing the Meat:

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.

One way to counteract this is to ensure the meatball mixture is cold when you shape it. Done right, it will be firmer and a bit less sticky. An extra step you can take here is to wet your hands with cold water before shaping the meatballs.

Add Milk for Moisture

A little bit of milk will add moisture to your meatballs. (Many people think it's the eggs that add the moisture, but their role is to bind the meat, breadcrumbs, cheese and herbs.)

First make sure you are using freshly ground beef. If the beef is old or frozen, it will release more water during cooking and is more likely to stick. Second, cook the beef in a dry pan over high heat. This will help keep the beef from tearing and getting stuck.

Please the meatballs in a large saucepan and cover them with marinara sauce. Heat simmer over medium-low heat for 55 minutes, with the lid cracker slightly.

In a large skillet or pot, heat your tomato sauce on medium-high heat. Add your meatballs to the sauce and bring it to a boil. Turn the stove down to medium-low heat and allow the meatballs to simmer for about 30 minutes or longer. Enjoy!

Can you cook meatballs too long in sauce? ›

I always make it that way. If the meatballs are not huge, about 45 mins to an hour on a low simmer. You don't want to cook it too high or it will burn the bottom of the sauce. I usually cook it for around 2– 2 1/2 hours since it adds flavor to the sauce but if it cooks too long, the meatballs will fall apart.

Egg and breadcrumbs are common mix-ins to add moisture and tenderness. Another binder option that people swear by is a panade, which is fresh or dry breadcrumbs that have been soaked in milk. “The soaked breadcrumbs help keep the proteins in the meat from shrinking,” as food writer Tara Holland explained in the Kitchn.

One of the most common is using a very lean grind of beef. While this is desirable from the health perspective, it means the recipe needs to be adjusted to compensate for the reduced amount of fat. Various ingredients can be substituted to give a moist result. Overcooking is another common cause of dry meatballs.