Ingredients
1 1/2 lb. ground chuck
1 c. bread crumbs
1/2 c. milk
3/4 c. catsup
1 Tbsp. vinegar
1/2 tsp. salt
1/4 c. white sugar
dash of pepper
1 Tbsp. Worcestershire sauce
Method
Sources
📖
RecipeNLG
dataset
📖
Gathered
web↗ link
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Electric slicer for paper-thin charcuterie, cheese, vegetables
Leave-in oven probe — monitor roasts without opening the door
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stiff boning blade for precise butchery work
Stand mixer attachment for grinding meat — sausage, burgers, forcemeat
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Electric slicer for paper-thin charcuterie, cheese, vegetables
Leave-in oven probe — monitor roasts without opening the door
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stiff boning blade for precise butchery work
Stand mixer attachment for grinding meat — sausage, burgers, forcemeat
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
You're reading one of recipes available free. Full library with Gastronome.
Mix first 3 ingredients together and shape into balls, any size. Put on cookie sheet pan with sides and bake at 400° for 15 to 20 minutes. Take out and drain. Put in casserole dish. Add sauce (catsup, vinegar, salt, sugar, pepper and Worcestershire sauce). Pour over meatballs in casserole dish and bake 1/2 hour at 350° with the lid on.
“Notably, encapsulated SPI-catechin or SPI-curcumin (CSCA, CSCU) significantly improved the emulsification effect of beef meatballs by maintaining the lower cooking loss, higher water-holding capacity, and better texture properties, as evident from LF-NMR, light microscopy images and protein solubility.”
catechin and curcumin → improve → emulsification effect of beef meatballs