Tips please

[Halex]

I have just made 32 small smokey bbq meatballs, my problem is they are not staying in my wooden skeewers too well.

Any advice greatly appreciated.

Thanks

[obbie]

Hally did you add egg to the mixture. have you put them in the fridge to set, before cooking.

[Halex]

Yes egg added & in fridge but not on skewers as some were falling off when I picked them up.

[cookie1]

I think it is the weight of the meat ball Hally. Try it with smaller meatballs and see if that works. I always have the same trouble.

[Halex]

They are quite small, 1 tbs size. I have put them on the skewers again & back in the fridge.  One skewer totally fell off, the others OK at the moment. Silly realy just want it for presentation, maybe skewer after cooking, lol

[mcmich]

That's a good idea Hally. Is the mixture too moist - if you have the time you could add breadcrumbs and reroll. Lot of work at this stage of the game though.

[Halex]

600g of beef & 3/4 cup bread crumbs.

I am leaving them & will just rethread if needed once cooked

We are having chicken satay sticks with dipping sauce, steak with chimichuri & the smokey meatballs (meatballs a taste recipe, never done before) if good will post.

Thanks everyone, but if someone cracks it, would love to know

HHW

[ElleG]

Hally, is the mix too wet? I never measure when making meat balls, I always go on consistency. Since I usually use oats, I would add more oats (or breadcrumbs) to help hold the mixture. Roll and pop in the fride or even freezer before cooking.

[achookwoman]

I think 1 Tablespoon is too large.  I would cook them and then thread on to skewers.  Good luck, let us know how you go.  sounds like a nice meal.

[Halex]

The meatballs were delicious, about 60% fell off and crumbled while dh was bbqing. I ghink the answer is to cook & then thread. Seems I am not the  only one who has this problem.

Meal was lovely thanks chookie

[achookwoman]

Hally, have just read a cooking tip in the age by Richard Cornish.  He said hew astound to get your hands into the mix and give it a very good mix. This develops something in the meat that helps it stick together.