Salting Meatballs and other difficult foods

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Joined Jan 29, 2013
2% of the weight of the meat is a good guideline to follow. But if you also add parmesan or capers, you will need to adjust the amount of salt.
 
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Joined Oct 15, 2012
I actually taste the raw meat! I know where it comes from and that it's fresh.
 
 
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Joined Apr 3, 2008
what if i already cooked and noticed it is too much salty. do i have solution for that?  [font=arial, helvetica, clean, sans-serif]i didn't estimate how much salt do seasoning have. so it turned out too salty. :(( please help.[/font]
Chop them up and throw into a sauce without salt.
 
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Joined Feb 3, 2013
I've always added little if any salt to my ground meats. I salt the gravy or sauce that will be served with it.
 

nicko

Founder of Cheftalk.com
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Joined Oct 5, 2001
With meatballs just like if I am making sausage or pate I fry up a small piece and taste simplest way to do it. I would not taste raw meat because it is not going to taste the same when it is cooked. Meat and salt both change composition when they are cooked. 
 

kuan

Moderator
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Joined Jun 11, 2001
Spread it out 1-1.5" thick.  Lightly sprinkle with S+P.

That will get you your first approximation.
 

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