Meatballs are like miniature meat loaves, made from ground beef, spices and a binder. If you prepare your meatballs without a binding agent such as egg and breadcrumbs, they will fall apart when you cook them. To stop meatballs from falling apart, start with a the right proportions of ingredients, and change your preparation method to hold the shape of the meatballs as they cook. Opt to bake these meatballs in the wells of a miniature muffin pan in the oven. The wells of the pan retain the shape and size of the meatballs and the heat of the oven cooks them throughout.
Things You'll Need
1 cup fresh breadcrumbs
½ cup milk
½ lb. ground beef
½ lb. ground pork
1 tbsp dried spices of your choice (Italian seasoning mix, salt and pepper, etc)
Miniature muffin pan
Soak the breadcrumbs for five minutes in a bowl with enough milk to just cover it.
Squeeze the breadcrumbs and pour off any excess milk.
Combine the beef, egg, spices and soaked bread in a bowl with your hands. Cover the mixture and refrigerate it for at least two hours to overnight to allow the breadcrumbs to absorb moisture from the mixture and for the flavors to meld.
Preheat the oven to 400 degrees F, and spray the inside of the miniature muffin pan with cooking spray.
Form the meatballs into 1½-inch diameter balls.
Place each meatball into the well of the prepared miniature muffin pan.
Bake the meatballs at 400 degrees for 20 minutes or until cooked through.