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Meatballs: the state of a chopped onion. |
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#1 |
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Forum Member
Join Date: Sep 2010
Posts: 11,932
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Meatballs: the state of a chopped onion
I'm overhearing a debate in our office right now (yes, I'm nosey
), which I find interesting and curious. I tried to find the definite answer online, but it's just as conflicted. So I'm curious to know what you think. One says that one should fry chopped onion until soft before mixing them along with all ingredients including raw minced meat in a bowl. The other disagrees. The chopped onion has to be raw when mixing them with along with all ingredients including raw minced meat in a bowl. Who's right? Which would work best for meatballs? |
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#2 |
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Inactive Member
Join Date: Oct 2012
Posts: 232
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both work well so guess it depends on if you like the onions real soft or with a bit of crunch
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#3 |
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Forum Member
Join Date: Aug 2007
Location: Belfast, Northern Ireland
Posts: 4,011
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I grate an onion in or use onion powder/salt.
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#4 |
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Join Date: May 2005
Location: woking
Posts: 21,684
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Both work fine it's just a matter of personal taste which you prefer.
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#5 |
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Join Date: Mar 2008
Location: dole office.
Posts: 35,108
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i preferred raw.
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#6 |
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Forum Member
Join Date: Sep 2012
Posts: 385
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I use French onion soup mix!
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#7 |
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Forum Member
Join Date: Aug 2006
Posts: 12,236
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I always cook my onion first. I don't like the raw onion flavour in a meatball and niether do any of the people I cook them for.
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#8 |
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Join Date: Jun 2005
Location: Nottingham
Posts: 11,481
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Grated raw for me.
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#9 |
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Inactive Member
Join Date: Jun 2012
Location: Josameto
Posts: 5,231
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Raw, and very finely chopped for me.
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#10 |
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Forum Member
Join Date: Sep 2010
Posts: 11,932
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So it can go either way. Fair enough. Thanks, all.
Kpops - French onion soup mix? Unusual idea. I'll have to try that. Thanks. |
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#11 |
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Forum Member
Join Date: Oct 2005
Location: London
Posts: 3,980
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I always use raw onion. To get a good meatball texture, I always mix the meat, chopped onion, garlic and spices in a food processor rather than mixing in a bowl. It mixes everything really well and you get a proper meatball texture rather than just minced beef/lamb texture, if that makes sense.
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#12 |
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Forum Member
Join Date: Aug 2007
Location: Belfast, Northern Ireland
Posts: 4,011
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I once bought "Bisto Best" caramalised onion gravy granules as we were having sausage and mash and I really couldn't face making my own gravy. Absolutely disgusting stuff in terms of gravy...but a couple of teaspoons of the powder in a meatball or burger mix is great!
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#13 |
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Forum Member
Join Date: Apr 2011
Posts: 1,031
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Grated and cooked. I hate the taste of raw onion and I don't like the texture of onion in my meatball. My knife skills are so bad, I can't chop things small at all
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#14 |
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Join Date: Aug 2006
Posts: 7,170
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I find it varies depending on the recipe. If its say, koftas or Italian ones that i'll simmer in a sauce for a good while afterwoods, I process the onion so its really fine but use it raw. the other night I did pork meatballs that you just fry and keep hot whilst making a qucik sour cream sauce. For those I chopped the onion finely and prefried it
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#15 |
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Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Quote:
I find it varies depending on the recipe. If its say, koftas or Italian ones that i'll simmer in a sauce for a good while afterwoods, I process the onion so its really fine but use it raw. the other night I did pork meatballs that you just fry and keep hot whilst making a qucik sour cream sauce. For those I chopped the onion finely and prefried it
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All times are GMT. The time now is 17:55.

), which I find interesting and curious. I tried to find the definite answer online, but it's just as conflicted. So I'm curious to know what you think. 