meatballs

Quoted message said:

Quoted message said:

BTW, I've never heard of meatballs in stroganoff.

You can make chicken stroganoff with chicken strips and I've made
meatballs stroganoff many times. It's the sauce that defines the dish.
Take the basic premise of a sour cream sauce, add some meat and run
with it.
http://search.msn.com/results.aspx?srch=105&FORM=AS5&q=stroganoff+sauce

I tihnk you're confusing it with Meatballs Alfredo.

-bwg

Quoted message said:

Quoted message said:

Quoted message said:

BTW, I've never heard of meatballs in stroganoff.

You can make chicken stroganoff with chicken strips and I've made
meatballs stroganoff many times. It's the sauce that defines the dish.
Take the basic premise of a sour cream sauce, add some meat and run
with it.
http://search.msn.com/results.aspx?srch=105&FORM=AS5&q=stroganoff+sauce

I tihnk you're confusing it with Meatballs Alfredo.

-bwg

Alfredo is cream, butter, egg with or without cheese, most of the time.

We're talking meatballs in stroganoff-type sauce which doesn't have
cheese in it and doesn't have egg in it. (The egg is in the meatballs,
not the sauce.) I make stroganoff with a roux to start and add beef
broth, seasonings, mushrooms, etc., and finish it with sour cream.
They are two different things. Stroganoff is the style - beef is the
meat; I'd say you could have the beef in any form you want, although
strictly speaking, it should be beef strips. In any event, it is
different from Alfredo.

N.

Pandora said:

"~patches~" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Me said:

How much egg & breadcrumbs do you use per pound of ground beef if you're
making just plain old meatballs to use in a sweet and sour sauce,
stroganoff, and ...?

Does anyone have any recipes for more exotic ones, such as stuffed or
cheese?

Thanks

I don't use eggs in my meatballs at all. I use milk instead.

Patchy, you astonish myself everyday more!
How can milk tie ground beef?
I knew that only eggs can tie meat to make rollballs!
Cheers
Pandora

Cold milk will cause the ground beef to stick together. Here's how I
make meatballs. Break up the ground beef. Mix in seasonings*. I don't
use breadcrumbs either. Slowly pour in cold milk** a little at a time
until the burger sticks together stirring mixture good between each milk
addition. Form mixture into balls and fry until browned rolling gently
to ensure even browning.

I forget where I heard the milk trick but it's the only way I've done
meatballs for years and years. The resulting meatball is flavourful and
meaty with no fillers. The texture is really nice. I do enough to
freeze a couple of lg ziploc bags then use as needed.

* seasonings - I generally keep the meatballs lightly seasoned with only
salt, pepper, and sometimes steak spice. The reason I do this is
because quite often I use the meatballs in different types of sauces.

** cold milk - I've never really measured the amount needed to hold the
ground beef together. I just pour directly from pitcher into the ground
beef a little at a time.

"~patches~" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Pandora said:

"~patches~" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Me wrote:

>How much egg & breadcrumbs do you use per pound of ground beef if you're
>making just plain old meatballs to use in a sweet and sour sauce,
>stroganoff, and ...?
>
>Does anyone have any recipes for more exotic ones, such as stuffed or
>cheese?
>
>Thanks

I don't use eggs in my meatballs at all. I use milk instead.

Patchy, you astonish myself everyday more!
How can milk tie ground beef?
I knew that only eggs can tie meat to make rollballs!
Cheers
Pandora

Cold milk will cause the ground beef to stick together. Here's how I make
meatballs. Break up the ground beef. Mix in seasonings*. I don't use
breadcrumbs either. Slowly pour in cold milk** a little at a time until
the burger sticks together stirring mixture good between each milk
addition. Form mixture into balls and fry until browned rolling gently to
ensure even browning.

I forget where I heard the milk trick but it's the only way I've done
meatballs for years and years. The resulting meatball is flavourful and
meaty with no fillers. The texture is really nice. I do enough to freeze
a couple of lg ziploc bags then use as needed.

* seasonings - I generally keep the meatballs lightly seasoned with only
salt, pepper, and sometimes steak spice. The reason I do this is because
quite often I use the meatballs in different types of sauces.

** cold milk - I've never really measured the amount needed to hold the
ground beef together. I just pour directly from pitcher into the ground
beef a little at a time.

Ohhhhhhh! It is a great idea! Thank you Patches! I want to try!
Another thing I have to ask you: do you think that is the same thing using
soya milk?
Thank you Pandora

"Nancy1" <[email hidden]> wrote

Quoted message said:

Quoted message said:

I tihnk you're confusing it with Meatballs Alfredo.

Quoted message said:

Alfredo is cream, butter, egg with or without cheese, most of the time.

(smile) I think Barry was speaking about the authenticity of
stroganoff made with meatballs, along the lines of the 'authentic'
alfredo discussions, etc.

nancy

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

BTW, I've never heard of meatballs in stroganoff.

You can make chicken stroganoff with chicken strips and I've made
meatballs stroganoff many times. It's the sauce that defines the dish.
Take the basic premise of a sour cream sauce, add some meat and run
with it.

Where in the world did you get such an idea like that. It's not a Betty Crocker
invention.

http://www.cookingforengineers.com/article.php?id=122

Beef Stroganoff, in its simplest form, is simply tender beef with a mushroom and
sour cream sauce served over rice or noodles. Although several magazines and
cookbooks claim this dish has been served for centuries in Russia, the current
accepted history of this dish dates back to the 1890's when a chef working for
Count Pavel Alexandrovich Stroganov (the famous Russian general) invented the
recipe for a cooking competition in St. Petersburg. After the fall of Imperial
Russia, the recipe was popularly served in the hotels and restaurants of China
before the start of the Second World War. Russian and Chinese immigrants, as
well as U.S. servicemen stationed in pre-communist China, brought several
variants of the dish to the United States, which may account for its popularity
during the 1950's. I like to prepare beef stroganoff with Dijon mustard, cognac,
and dill weed to add some extra depth to this flavorful dish.

Begin by assembling the ingredients: 1-1/2 lb. beef tenderloin (if using another
cut, select a lean cut and remove any excess fat, gristle, or membranes), 1/2
medium onion, 1/2 lb. button mushrooms, 3/4 cup to 1 cup beef broth (preferably
low sodium - salt can always be added but is difficult to take out), 2
tablespoons of cognac, 1 cup sour cream, 1 tablespoon of Dijon mustard, and 1
teaspoon of dried dill weed.

Thickly slice the mushrooms and finely dice the onions. Cut the beef into thinly
against the grain, and then slice into 1 inch (2.5 cm) by 2 inch (5.1 cm)
rectangles. (Freezing the beef for about an hour and using a sharp knife will
make the slicing easier.)

Dimitri

"Nancy Young" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"zxcvbob" <[email hidden]> wrote

Quoted message said:

I suggest you find a meatloaf recipe that calls for a mixture of ground
beef and pork, or "meatloaf mix" (a mixture of beef, pork, and veal that
you get from the butcher), and substitute all ground lean beef for the
mix.

I always use meatloaf mix for meatballs. I really like the texture
and the flavor. Of course, that's if my supermarket decides to have
it that day.

Quoted message said:

Browned and partially-cooked meatballs freeze very well.

Good idea.

nancy

Where I live here in Missouri, it is just not possible to find meatloaf mix.
I got everything from "It's illegal in this state to mix the pork together
with the beef " to just plain "Never heard of it and won't do it" Sigh,
gotta buy the separate components and do it myself. Which isn't a hardship,
I just hate living in the back of beyond. Lived a lot of my life on the east
coast and I miiiiiisss the food available.

Lisa aka Pagemaster

~patches~ said:

Cold milk will cause the ground beef to stick together. Here's how I
make meatballs. Break up the ground beef. Mix in seasonings*. I don't
use breadcrumbs either. Slowly pour in cold milk** a little at a time
until the burger sticks together stirring mixture good between each milk
addition. Form mixture into balls and fry until browned rolling gently
to ensure even browning.

I forget where I heard the milk trick but it's the only way I've done
meatballs for years and years. The resulting meatball is flavourful and
meaty with no fillers. The texture is really nice. I do enough to
freeze a couple of lg ziploc bags then use as needed.

Though it is not how I make meatballs, I have heard of them made with
instant milk. The powdered milk absorbs liquid like bread crumbs and adds
protien, vitamin D and calcium. I suppose it could also serve as a binder
since there is only enough liquid to turn it to a milk paste instead of
liquid milk.

--
To email, replace Cujo with Juno

L said:

~patches~ said:

Cold milk will cause the ground beef to stick together. Here's how I
make meatballs. Break up the ground beef. Mix in seasonings*. I don't
use breadcrumbs either. Slowly pour in cold milk** a little at a time
until the burger sticks together stirring mixture good between each milk
addition. Form mixture into balls and fry until browned rolling gently
to ensure even browning.

I forget where I heard the milk trick but it's the only way I've done
meatballs for years and years. The resulting meatball is flavourful and
meaty with no fillers. The texture is really nice. I do enough to
freeze a couple of lg ziploc bags then use as needed.

Though it is not how I make meatballs, I have heard of them made with
instant milk. The powdered milk absorbs liquid like bread crumbs and adds
protien, vitamin D and calcium. I suppose it could also serve as a binder
since there is only enough liquid to turn it to a milk paste instead of
liquid milk.

As I recall, the BH & G Meat Cookbook (c. 1963 or so) has a meatball
recipe that includes some fresh break soaked in milk as the binding
agents. The "Favorite Beef Loaf" recipe in that book has been our
favorite "good-ol'" meatloaf recipe for years.

N.

L said:

~patches~ said:

Cold milk will cause the ground beef to stick together. Here's how I
make meatballs. Break up the ground beef. Mix in seasonings*. I don't
use breadcrumbs either. Slowly pour in cold milk** a little at a time
until the burger sticks together stirring mixture good between each milk
addition. Form mixture into balls and fry until browned rolling gently
to ensure even browning.

I forget where I heard the milk trick but it's the only way I've done
meatballs for years and years. The resulting meatball is flavourful and
meaty with no fillers. The texture is really nice. I do enough to
freeze a couple of lg ziploc bags then use as needed.

Though it is not how I make meatballs, I have heard of them made with
instant milk. The powdered milk absorbs liquid like bread crumbs and adds
protien, vitamin D and calcium. I suppose it could also serve as a binder
since there is only enough liquid to turn it to a milk paste instead of
liquid milk.

Oops, should be "fresh bread," not "break."

N.

Nancy Young said:

"Nancy1" <[email hidden]> wrote

Quoted message said:

Quoted message said:

I tihnk you're confusing it with Meatballs Alfredo.

Quoted message said:

Alfredo is cream, butter, egg with or without cheese, most of the time.

(smile) I think Barry was speaking about the authenticity of
stroganoff made with meatballs, along the lines of the 'authentic'
alfredo discussions, etc.

nancy

Could be - one never knows. ;-)

N.

In article <[email hidden]>,

L said:

~patches~ said:

Cold milk will cause the ground beef to stick together. Here's how I
make meatballs. Break up the ground beef. Mix in seasonings*. I don't
use breadcrumbs either. Slowly pour in cold milk** a little at a time
until the burger sticks together stirring mixture good between each milk
addition. Form mixture into balls and fry until browned rolling gently
to ensure even browning.

I forget where I heard the milk trick but it's the only way I've done
meatballs for years and years. The resulting meatball is flavourful and
meaty with no fillers. The texture is really nice. I do enough to
freeze a couple of lg ziploc bags then use as needed.

Though it is not how I make meatballs, I have heard of them made with
instant milk. The powdered milk absorbs liquid like bread crumbs and adds
protien, vitamin D and calcium. I suppose it could also serve as a binder
since there is only enough liquid to turn it to a milk paste instead of
liquid milk.

And it would make them low carb...... :-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

Dimitri said:

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

BTW, I've never heard of meatballs in stroganoff.

You can make chicken stroganoff with chicken strips and I've made
meatballs stroganoff many times. It's the sauce that defines the dish.
Take the basic premise of a sour cream sauce, add some meat and run
with it.

Where in the world did you get such an idea like that. It's not a Betty Crocker
invention.

http://www.cookingforengineers.com/article.php?id=122

C'mon, Dimitri - play along. ;-) Don't you know, anything goes,
nowadays - witness all the expert chefs arguing about the origins of
Caesar salad and the correct way to make it and then putting it on
their menus as "Chicken Caesar Salad," or whatever. If some of them
know how to do a dish authentically, doesn't mean that's how they do
it. There's "everything" Alfredo, and "Shrimp Scampi" and "Aus Jus
Sauce" (although I haven't ever seen that on a ritzy menu) - you just
have to go with the flow, so to speak. We can all look up origins and
authenticity - but what fun is that? LOL.

N.

Pandora said:

"~patches~" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Pandora said:

"~patches~" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

>Me wrote:
>
>
>
>>How much egg & breadcrumbs do you use per pound of ground beef if you're
>>making just plain old meatballs to use in a sweet and sour sauce,
>>stroganoff, and ...?
>>
>>Does anyone have any recipes for more exotic ones, such as stuffed or
>>cheese?
>>
>>Thanks
>
>I don't use eggs in my meatballs at all. I use milk instead.

Patchy, you astonish myself everyday more!
How can milk tie ground beef?
I knew that only eggs can tie meat to make rollballs!
Cheers
Pandora

Cold milk will cause the ground beef to stick together. Here's how I make
meatballs. Break up the ground beef. Mix in seasonings*. I don't use
breadcrumbs either. Slowly pour in cold milk** a little at a time until
the burger sticks together stirring mixture good between each milk
addition. Form mixture into balls and fry until browned rolling gently to
ensure even browning.

I forget where I heard the milk trick but it's the only way I've done
meatballs for years and years. The resulting meatball is flavourful and
meaty with no fillers. The texture is really nice. I do enough to freeze
a couple of lg ziploc bags then use as needed.

* seasonings - I generally keep the meatballs lightly seasoned with only
salt, pepper, and sometimes steak spice. The reason I do this is because
quite often I use the meatballs in different types of sauces.

** cold milk - I've never really measured the amount needed to hold the
ground beef together. I just pour directly from pitcher into the ground
beef a little at a time.

Ohhhhhhh! It is a great idea! Thank you Patches! I want to try!
Another thing I have to ask you: do you think that is the same thing using
soya milk?
Thank you Pandora

I don't see why not as long as the soya milk is really cold. The
coldness of the milk causes the fats in the ground beef to congeal
causing the binding. I'd try a small amount of ground beef with
non-flavoured soya milk and see what happens. Just make sure the soya
milk is cold. I use soya milk but it is usually vanilla flavoured. I
never thought to try using it. Even the flavoured soya milk might just
work so I'm going to experiment.

"~patches~" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Pandora said:

"~patches~" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Pandora wrote:

>"~patches~" <[email hidden]> ha scritto nel messaggio
>news:[email hidden]...
>
>
>>Me wrote:
>>
>>
>>
>>>How much egg & breadcrumbs do you use per pound of ground beef if
>>>you're making just plain old meatballs to use in a sweet and sour
>>>sauce, stroganoff, and ...?
>>>
>>>Does anyone have any recipes for more exotic ones, such as stuffed or
>>>cheese?
>>>
>>>Thanks
>>
>>I don't use eggs in my meatballs at all. I use milk instead.
>
>
>Patchy, you astonish myself everyday more!
>How can milk tie ground beef?
>I knew that only eggs can tie meat to make rollballs!
>Cheers
>Pandora

Cold milk will cause the ground beef to stick together. Here's how I
make meatballs. Break up the ground beef. Mix in seasonings*. I don't
use breadcrumbs either. Slowly pour in cold milk** a little at a time
until the burger sticks together stirring mixture good between each milk
addition. Form mixture into balls and fry until browned rolling gently
to ensure even browning.

I forget where I heard the milk trick but it's the only way I've done
meatballs for years and years. The resulting meatball is flavourful and
meaty with no fillers. The texture is really nice. I do enough to
freeze a couple of lg ziploc bags then use as needed.

* seasonings - I generally keep the meatballs lightly seasoned with only
salt, pepper, and sometimes steak spice. The reason I do this is because
quite often I use the meatballs in different types of sauces.

** cold milk - I've never really measured the amount needed to hold the
ground beef together. I just pour directly from pitcher into the ground
beef a little at a time.

Ohhhhhhh! It is a great idea! Thank you Patches! I want to try!
Another thing I have to ask you: do you think that is the same thing
using soya milk?
Thank you Pandora

I don't see why not as long as the soya milk is really cold. The coldness
of the milk causes the fats in the ground beef to congeal causing the
binding. I'd try a small amount of ground beef with non-flavoured soya
milk and see what happens. Just make sure the soya milk is cold. I use
soya milk but it is usually vanilla flavoured. I never thought to try
using it. Even the flavoured soya milk might just work so I'm going to
experiment.

Ok! Perhaps I will try tomorrow. I have some ground beef in the fridge.
Thank you Patches
Cheers
Pandora

Lisa Smith said:

"Nancy Young" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"zxcvbob" <[email hidden]> wrote

Quoted message said:

I suggest you find a meatloaf recipe that calls for a mixture of ground
beef and pork, or "meatloaf mix" (a mixture of beef, pork, and veal that
you get from the butcher), and substitute all ground lean beef for the
mix.

I always use meatloaf mix for meatballs. I really like the texture
and the flavor. Of course, that's if my supermarket decides to have
it that day.

Quoted message said:

Browned and partially-cooked meatballs freeze very well.

Good idea.

nancy

Where I live here in Missouri, it is just not possible to find meatloaf mix.
I got everything from "It's illegal in this state to mix the pork together
with the beef " to just plain "Never heard of it and won't do it" Sigh,
gotta buy the separate components and do it myself. Which isn't a hardship,
I just hate living in the back of beyond. Lived a lot of my life on the east
coast and I miiiiiisss the food available.

Lisa aka Pagemaster

You can't get mixed meats here either but you can still mix it at home
yourself. I use only ground beef for meatloaf and on occasion I have
made a straight pork meatloaf. Living in the back of beyond isn't all
that bad as long as you can substitute ingredients and learn to make do
with what you have or make your own. I can't get a lot of things
locally and have to travel a distance for bigger grocery purchases. I
love our location but hate having to travel so I went to the copycat
sites and the quick mixes sites so I can make many of these things at
home myself. I garden and do a lot of home canning especially of things
I know I can't easily get. I've also discovered online sources for some
things. Give me the out of the way back of beyond living any day 🙂

L said:

~patches~ said:

Cold milk will cause the ground beef to stick together. Here's how I
make meatballs. Break up the ground beef. Mix in seasonings*. I don't
use breadcrumbs either. Slowly pour in cold milk** a little at a time
until the burger sticks together stirring mixture good between each milk
addition. Form mixture into balls and fry until browned rolling gently
to ensure even browning.

I forget where I heard the milk trick but it's the only way I've done
meatballs for years and years. The resulting meatball is flavourful and
meaty with no fillers. The texture is really nice. I do enough to
freeze a couple of lg ziploc bags then use as needed.

Though it is not how I make meatballs, I have heard of them made with
instant milk. The powdered milk absorbs liquid like bread crumbs and adds
protien, vitamin D and calcium. I suppose it could also serve as a binder
since there is only enough liquid to turn it to a milk paste instead of
liquid milk.

I've never heard of using powdered milk. I use fresh cold 2% milk. It
must be cold though. The cold milk will bind the ground beef together
then you can form it into balls and fry them up.

OmManiPadmeOmelet said:

In article <[email hidden]>,

L said:

~patches~ said:

Cold milk will cause the ground beef to stick together. Here's how I
make meatballs. Break up the ground beef. Mix in seasonings*. I don't
use breadcrumbs either. Slowly pour in cold milk** a little at a time
until the burger sticks together stirring mixture good between each milk
addition. Form mixture into balls and fry until browned rolling gently
to ensure even browning.

I forget where I heard the milk trick but it's the only way I've done
meatballs for years and years. The resulting meatball is flavourful and
meaty with no fillers. The texture is really nice. I do enough to
freeze a couple of lg ziploc bags then use as needed.

Though it is not how I make meatballs, I have heard of them made with
instant milk. The powdered milk absorbs liquid like bread crumbs and adds
protien, vitamin D and calcium. I suppose it could also serve as a binder
since there is only enough liquid to turn it to a milk paste instead of
liquid milk.

And it would make them low carb...... :-)

Pandora asked if you could use soya milk and I really don't see why not
as long as it is good and cold. That would make it low card too
wouldn't it? I think even skim milk would work if it is cold. I'm not
into the low carb thing but I have always avoided refined carbs. IIRC
using milk as a binder for meatballs was a way to reduce cholesterol.
At any rate it is the only way I have made them for years. The
meatballs are nice and tasty and they freeze well.

~patches~ said:

L said:

~patches~ said:

Cold milk will cause the ground beef to stick together. Here's how I
make meatballs. Break up the ground beef. Mix in seasonings*. I don't
use breadcrumbs either. Slowly pour in cold milk** a little at a time
until the burger sticks together stirring mixture good between each milk
addition. Form mixture into balls and fry until browned rolling gently
to ensure even browning.

I forget where I heard the milk trick but it's the only way I've done
meatballs for years and years. The resulting meatball is flavourful and
meaty with no fillers. The texture is really nice. I do enough to
freeze a couple of lg ziploc bags then use as needed.

Though it is not how I make meatballs, I have heard of them made with
instant milk. The powdered milk absorbs liquid like bread crumbs and
adds
protien, vitamin D and calcium. I suppose it could also serve as a
binder
since there is only enough liquid to turn it to a milk paste instead of
liquid milk.

I've never heard of using powdered milk. I use fresh cold 2% milk. It
must be cold though. The cold milk will bind the ground beef together
then you can form it into balls and fry them up.

If you add salt to the meat, it will stick to itself whether you add any
binders or not. The salt extracts some of the protein and makes it
sticky -- that's what binds sausage together. There's a fancy technical
word for it that escapes me right now...

-Bob

Pandora said:

"~patches~" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Pandora said:

"~patches~" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

>Pandora wrote:
>
>
>
>>"~patches~" <[email hidden]> ha scritto nel messaggio
>>news:[email hidden]...
>>
>>
>>
>>>Me wrote:
>>>
>>>
>>>
>>>
>>>>How much egg & breadcrumbs do you use per pound of ground beef if
>>>>you're making just plain old meatballs to use in a sweet and sour
>>>>sauce, stroganoff, and ...?
>>>>
>>>>Does anyone have any recipes for more exotic ones, such as stuffed or
>>>>cheese?
>>>>
>>>>Thanks
>>>
>>>I don't use eggs in my meatballs at all. I use milk instead.
>>
>>
>>Patchy, you astonish myself everyday more!
>>How can milk tie ground beef?
>>I knew that only eggs can tie meat to make rollballs!
>>Cheers
>>Pandora
>
>Cold milk will cause the ground beef to stick together. Here's how I
>make meatballs. Break up the ground beef. Mix in seasonings*. I don't
>use breadcrumbs either. Slowly pour in cold milk** a little at a time
>until the burger sticks together stirring mixture good between each milk
>addition. Form mixture into balls and fry until browned rolling gently
>to ensure even browning.
>
>I forget where I heard the milk trick but it's the only way I've done
>meatballs for years and years. The resulting meatball is flavourful and
>meaty with no fillers. The texture is really nice. I do enough to
>freeze a couple of lg ziploc bags then use as needed.
>
>
>* seasonings - I generally keep the meatballs lightly seasoned with only
>salt, pepper, and sometimes steak spice. The reason I do this is because
>quite often I use the meatballs in different types of sauces.
>
>** cold milk - I've never really measured the amount needed to hold the
>ground beef together. I just pour directly from pitcher into the ground
>beef a little at a time.

Ohhhhhhh! It is a great idea! Thank you Patches! I want to try!
Another thing I have to ask you: do you think that is the same thing
using soya milk?
Thank you Pandora

I don't see why not as long as the soya milk is really cold. The coldness
of the milk causes the fats in the ground beef to congeal causing the
binding. I'd try a small amount of ground beef with non-flavoured soya
milk and see what happens. Just make sure the soya milk is cold. I use
soya milk but it is usually vanilla flavoured. I never thought to try
using it. Even the flavoured soya milk might just work so I'm going to
experiment.

Ok! Perhaps I will try tomorrow. I have some ground beef in the fridge.
Thank you Patches
Cheers
Pandora

Pandora, use a lg spoon to do the mixing. Actually this is one
application where a lg wooden spoon works nicely. Just pour a little of
the cold milk in then stir. Continue in that way until the mixture
sticks together. You will be able to tell when you have enough in there
because it just forms a sort of big lump. Then form into balls and fry.
I fry up about 10 at a time and drain those while the next 10 are
frying. If freezing let cool first.