How do you prevent meatballs from breaking up when cooking?

1. Use a lean ground meat: Fattier ground meats, like ground beef, can cause the meatballs to break up when cooked. Opt for leaner ground meats, such as ground turkey or chicken, or combine lean and fatty ground meats to reduce the risk of breaking.

2. Add binding ingredients: Binding ingredients help hold the meatballs together. Some commonly used binding ingredients include eggs, breadcrumbs, and grated cheese. Ensure to add the binding ingredients in the correct proportions as specified in the recipe.

3. Mix thoroughly but gently: Mix the meatball ingredients until just combined. Overmixing can result in tough meatballs and increase the likelihood of breaking. Use a light touch when mixing to avoid overworking the mixture.

4. Chilling the meatballs: Chilling the meatball mixture for at least 30 minutes before cooking helps firm them up and makes them less likely to break. Form the meatballs and place them on a tray or plate covered with plastic wrap before refrigerating.

5. Properly shape the meatballs: Gently roll the meatball mixture into uniform, round shapes. Avoid pressing or squeezing the meatballs too tightly, as this can cause them to break.

6. Use the right cooking method: Depending on the recipe, meatballs can be cooked in various ways, including pan-frying, baking, or simmering in sauce. Make sure to follow the recommended cooking method and temperature for the best results.

7. Cook gently and avoid overcooking: Overcooking can cause the meatballs to become tough and dry, making them more prone to breaking. Cook the meatballs until they reach the desired internal temperature, which is usually around 165°F (74°C) for poultry and 160°F (71°C) for beef and pork.

By following these tips, you can increase your chances of making perfectly round and intact meatballs that hold together well during and after cooking.