Home Cook Can You Put Raw Oatmeal In Turkey Meatballs
In order to let my family eat more nutritious turkey meatballs, I have been looking for new recipes. When tidying up the kitchen today, I found an unopened pack of raw oatmeal, which gave me a new idea.
Can you put raw oatmeal in turkey meatballs?
Raw oatmeal can be put in turkey meatballs.
After buying raw oatmeal from the supermarket, soak it in warm water for 10 minutes until it softens. Drain the water and add it to the ground turkey. After adding oatmeal, the meatballs will be more chewy and can also increase water retention to avoid drying out when frying.
When making at home, mix the softened oatmeal and turkey evenly, add salt and pepper to season, and knead into small meatballs. When frying, use a pan and fry over low heat. In this way, the oatmeal and meat filling can fully fuse and will not fall apart. The fried meatballs are crispy on the outside and tender on the inside, and taste better than those made only with meat.
How much oatmeal for turkey meatballs?
The amount of oatmeal is generally 10%-20% of the weight of turkey meat. Because this ratio can ensure the taste and shaping effect of the meatballs.
If the proportion of oatmeal is less than 10%, during the production process, due to insufficient sticky components, it is difficult to bond the turkey meat together. Just like sand without enough glue, the meatballs are difficult to form and are easy to fall apart during cooking.
When oatmeal exceeds 20%, it will make the meatballs become too tight and hard. The flavor of turkey meat itself will also be covered up. For example, excessive oatmeal will be like too much filler, making the meatballs not taste fresh, tender and juicy, and the taste is greatly reduced.
Why are my turkey meatballs rubbery?
This is mainly because the stirring time is too long, resulting in excessive protein stickiness in the meat filling.
When making at home, use a food processor or stir the turkey meat filling manually. Just stop when the meat filling and seasonings are evenly mixed. If the ground meat bought from the supermarket is kneaded repeatedly, the protein will form a network structure, making the meatballs elastic and losing the original taste of turkey meat.
Solving this problem is very simple. When stirring the turkey meat filling, quickly turn it with chopsticks and stop when you see that the seasonings are evenly distributed. If it has been over-kneaded, you can add a little starch or breadcrumbs, which can reduce the elasticity.
Why are my turkey meatballs so dry?
This is mainly because the meat selected is too lean, and the cooking temperature is too high and the time is too long.
Although pure lean turkey breast is healthy, it is very easy to become dry and hard when made into meatballs. It is best to choose turkey leg meat with an appropriate amount of tendons and fat. When making, add an appropriate amount of oil and water to the meat filling. Add 2 tablespoons of oil and 3 tablespoons of water for every 500 grams of meat.
When frying, use low heat to fry slowly. High heat will make the outside burnt while the inside is not cooked through. Generally, frying on low heat for 6-8 minutes can make it fully cooked. After frying, let the meatballs stand for 2 minutes so that the moisture will not be lost too quickly.
How to cook tender turkey meatballs?
To cook tender turkey meatballs, follow these steps:
Material selection and seasoning: Mince fresh turkey meat into meat filling. For every 500 grams of meat filling, add 1 egg, 80 grams of breadcrumbs, 1 teaspoon of salt, 1 tablespoon of light soy sauce, a little white pepper and 2 tablespoons of minced green onions and ginger. Eggs increase the stickiness of the meat filling. Breadcrumbs absorb moisture to make the taste soft. Seasonings enhance the deliciousness.
Making skills: Stir all the materials evenly in the same direction. Then lift and beat the meat filling 10 times. This process makes the meat filling become firm and elastic, and the finished product is less likely to fall apart. When making meatballs, use wet hands. Each meatball should be about 30 grams. Uniform size makes it easier to be fully cooked.
Cooking methods: When boiling in water, use boiling water and turn to low heat and cook for 12 minutes to ensure that the inside is completely cooked. For frying, use oil at 60% heat. Fry over medium-low heat for 6 minutes until golden brown. After taking it out of the pan, let it stand for 2 minutes to allow the meat juice to flow back. This way, the finished product is more tender and juicy.
Can I freeze turkey meatballs?
Turkey meatballs are suitable for frozen storage. Both raw and cooked ones can be frozen, but it is recommended to cook them before freezing for greater safety and convenience.
Freezing steps: Completely cool the cooked meatballs to room temperature. Arrange them on a tray lined with baking paper and put them in the freezer for quick freezing for 2 hours. After the surface of the meatballs hardens, transfer them to a sealed bag. Divide each bag into one meal's portion. Squeeze out the air and seal it. Mark the date and put it back in the freezer. It can be stored for 3 to 4 months.
Thawing methods: You can choose to thaw overnight in the refrigerator's chilled compartment or directly put them into hot soup or sauce and heat them slowly. When using a microwave oven, put the meatballs in a special container, add a little water, cover it with plastic wrap and prick holes for heating. The thawed meatballs need to be eaten within 24 hours to avoid repeated freezing and thawing.
