Meatballs, Meatloaf and Koftas
Cooking Skills: Beef and Steak 2
Chapter 2 · Meatballs, Meatloaf and Koftas
Skill goal
Bind, shape and cook mince as meatballs, koftas and a meatloaf, safely.
Shopping list for this chapter
The basics
Meatballs, koftas and meatloaf are all mince bound together and shaped. A binder (breadcrumbs, egg or milk) holds the mixture and keeps it soft, seasoning gives it flavour, and shaping decides the cooking time: small balls take 15 to 20 minutes, a loaf nearly an hour. Because the mince is mixed, they must all be cooked right through. Cooking Skills: Beef and Steak 1, chapter 6 covers mince in sauces and pies.
The method
- Mix lightly, until just combined. Overworked mince goes tough.
- Use a binder: breadcrumbs soaked in milk keep the meat tender.
- Shape equal pieces so they cook at the same speed. Wet hands stop sticking.
- Brown, then finish: baking, frying or simmering in sauce.
- Check the middle: no pink, about 71°C.
| Dish | Shape | Cook | Time (approximate) |
|---|---|---|---|
| Oven-baked meatballs | Walnut-sized balls | 200°C oven | 18 to 20 minutes |
| Meatballs in sauce | Walnut-sized balls | Brown, then simmer | 5 + 20 minutes |
| Koftas | Long sausages on skewers | Grill or griddle | 10 to 12 minutes |
| Meatloaf | Loaf in a tin | 180°C oven | About 1 hour |
Mince, thermometers and hot ovens
Mince must be cooked through: germs can be all the way through mince, not just on the surface. Cook it until there is no pink, the juices run clear and the centre reaches about 71°C. Wash your hands, boards and utensils after handling it and don't taste it raw.Thermometer: a digital probe thermometer is the best way to know when beef is ready. Push the tip into the middle of the thickest part, away from bone, and clean it with hot soapy water between uses. The temperatures in this course are approximate and can vary with the cut and the oven, so treat them as a guide and take a reading a little early.
Hot oven and hot tins: use oven gloves, open the door away from your face, and put hot tins on a heatproof surface. A roasting tin of hot fat is heavy and hot, so never carry it across a busy kitchen, and keep children out of the way.
Try it
Level 1 · Start here
Oven-baked meatballs
The simplest meatballs: mix, roll and bake. No frying means no splatter, and the tray does the work. Use them in wraps, with pasta, or with rice and salad.
Ingredients (4 portions)
- 500 g beef mince (10 to 15% fat)
- 50 g fresh white breadcrumbs
- 1 Lion-marked egg
- 1 small onion, finely grated
- 1 tsp smoked paprika
- 1 tsp flaked sea salt
- 1 pinch black pepper
- Heat the oven to 200°C (180°C fan) and line a tray. Mix all the ingredients in a bowl with your hands, just until combined.
- With wet hands, roll into about 20 balls of equal size (about the size of a walnut) and lay them on the tray.
- Bake for 18 to 20 minutes, turning once, until they are browned and there is no pink inside (about 71°C in the centre).
Mince, eggs and a hot oven
Mince must be cooked through: germs can be all the way through mince, not just on the surface. Cook it until there is no pink, the juices run clear and the centre reaches about 71°C. Wash your hands, boards and utensils after handling it and don't taste it raw.Eggs: use eggs with the British Lion mark and wash your hands after handling raw egg. Cook the egg until the white is set, and until the yolk is firm if you are serving anyone in a more vulnerable group.
Hot oven and hot tins: use oven gloves, open the door away from your face, and put hot tins on a heatproof surface. A roasting tin of hot fat is heavy and hot, so never carry it across a busy kitchen, and keep children out of the way.
Level 2 · Sauce
Meatballs in tomato sauce
Brown the balls first for flavour, then finish them in a tomato sauce, where they cook through and keep soft. Serve over pasta, in a roll or with mash.
Ingredients (4 portions)
- 1 batch meatball mixture (above), shaped into balls
- 1 tbsp sunflower or rapeseed oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 400 g tin of chopped tomatoes
- 1 tbsp tomato purée
- 1 tsp dried oregano
- 1 tbsp chopped fresh parsley
- Heat the oil in a wide pan over a medium-high heat and brown the meatballs in batches for about 5 minutes, turning, then set them aside.
- In the same pan, cook the onion for 5 minutes, add the garlic for 1 minute, then the tomatoes, purée and oregano and bring to a simmer.
- Return the meatballs, cover and simmer gently for 20 minutes, until there is no pink inside and the sauce is thick. Scatter with parsley.
Mince, hot sauce and splatter
Mince must be cooked through: germs can be all the way through mince, not just on the surface. Cook it until there is no pink, the juices run clear and the centre reaches about 71°C. Wash your hands, boards and utensils after handling it and don't taste it raw.Hot pot and hot steam: a heavy casserole dish or pan of hot liquid is heavy and scalding. Use oven gloves, lift the lid away from your face so the steam doesn't burn you, keep the handles turned in and never carry a full pot across a busy kitchen.
Spitting fat: mince releases fat and juices that spit in a hot pan. Use a pan big enough to give you space, a splatter guard if you have one, a long spatula, and keep your face and arms back.
Level 2 · Skewers
Beef koftas
Spiced mince pressed around a skewer in a long, thin shape that cooks quickly under a grill or in a pan. Squeezing the onion dry stops the mixture going sloppy, and chilling it helps it stay on the stick.
Ingredients (4 portions)
- 500 g beef mince (15% fat)
- 1 small onion, finely grated and squeezed dry
- 2 garlic cloves, crushed
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 2 tbsp chopped parsley or coriander
- 1 tsp flaked sea salt
- 150 g plain yogurt, to serve
- Mix everything except the yogurt with your hands, then chill the mixture for 20 minutes. Soak 8 wooden skewers in water for 30 minutes.
- With wet hands, divide the mixture into 8 and press each around a skewer in a long sausage shape.
- Cook under a hot grill or in a griddle pan for 10 to 12 minutes, turning, until browned and there is no pink inside. Serve with the yogurt, warm flatbreads and salad.
Mince, skewers and hot grill
Mince must be cooked through: germs can be all the way through mince, not just on the surface. Cook it until there is no pink, the juices run clear and the centre reaches about 71°C. Wash your hands, boards and utensils after handling it and don't taste it raw.Skewers: soak wooden skewers in water for 30 minutes so they don't burn, or use metal ones, which get very hot. Hold the ends with a cloth or tongs, and keep sharp points away from small children.
Hot pan and hot fat: fat spits and the pan gets very hot. Dry the steak well first, lay it in away from you, use tongs rather than your fingers, keep the handle turned in and stay with the pan. If fat catches fire, never use water: turn off the heat and cover the pan with a lid or a damp cloth. Open a window or use the extractor fan, because searing makes smoke, and keep children out of the kitchen.
Level 3 · Loaf
A glazed meatloaf
A meatloaf is a giant meatball baked in a tin. The breadcrumbs soaked in milk keep it tender, and the glaze gives it a shiny, tangy crust. A thermometer is the only way to be sure the middle is cooked.
Ingredients (6 portions)
- 700 g beef mince (10 to 15% fat)
- 1 onion, finely chopped
- 50 g fresh breadcrumbs
- 1 Lion-marked egg
- 100 ml milk
- 1 tbsp tomato purée
- 1 tsp wholegrain mustard
- 1 tsp flaked sea salt
- 3 tbsp ketchup, for the glaze
- 1 tsp cider vinegar, for the glaze
- 1 tsp brown sugar, for the glaze
- Heat the oven to 180°C (160°C fan) and line a 900 g loaf tin. Soak the breadcrumbs in the milk for 5 minutes, then mix with all the other loaf ingredients, lightly, and pack into the tin.
- Mix the glaze ingredients and spread half over the top. Bake for 50 minutes, then add the rest of the glaze and bake for 10 more minutes, until the centre reaches about 71°C.
- Rest in the tin for 10 minutes, pour off the fat, lift out and slice thickly with a sharp knife.
Mince, thermometer, hot tin and eggs
Mince must be cooked through: germs can be all the way through mince, not just on the surface. Cook it until there is no pink, the juices run clear and the centre reaches about 71°C. Wash your hands, boards and utensils after handling it and don't taste it raw.Thermometer: a digital probe thermometer is the best way to know when beef is ready. Push the tip into the middle of the thickest part, away from bone, and clean it with hot soapy water between uses. The temperatures in this course are approximate and can vary with the cut and the oven, so treat them as a guide and take a reading a little early.
Hot oven and hot tins: use oven gloves, open the door away from your face, and put hot tins on a heatproof surface. A roasting tin of hot fat is heavy and hot, so never carry it across a busy kitchen, and keep children out of the way.
Eggs: use eggs with the British Lion mark and wash your hands after handling raw egg. Cook the egg until the white is set, and until the yolk is firm if you are serving anyone in a more vulnerable group.
Experiments
Experiment
Breadcrumbs or none
With and without.
- Make a small batch of meatballs with breadcrumbs and egg, and another with just mince and salt, and cook them the same way.
Look for: The ones with crumbs are softer and lighter; the plain ones are firm and dense. A binder keeps them tender.
Experiment
Baked or fried
Two ways.
- Bake half a batch and fry the other half, then taste them side by side.
Look for: The fried balls have a darker crust and more flavour but need turning and splatter; the baked ones are hands-off and a little paler.
Experiment
Size of the ball
Small and large.
- Roll one batch into small balls (about 20 g) and another into large ones (about 50 g) and cook them for the same time.
Look for: The small balls are done sooner and can dry out; the big ones are juicier but need longer. Always check the middle.
Experiment
Resting the meatloaf
At once and after 10 minutes.
- Cut one slice from the hot meatloaf straight away and another after resting for 10 minutes.
Look for: The unrested slice crumbles and leaks fat; the rested one holds together. Resting lets the loaf set.
Tasting notes
| What I tried | Method or amount | What I saw | What I thought | Will I do it again? |
|---|---|---|---|---|
| Oven-baked meatballs | ||||
| Meatballs in tomato sauce | ||||
| Beef koftas | ||||
| Glazed meatloaf | ||||
| Breadcrumbs or none | ||||
| Baked or fried | ||||
| Size of the ball | ||||
| Resting the meatloaf |
Troubleshooting
| Problem | Likely cause | What to do |
|---|---|---|
| Tough, rubbery meatballs | Over-mixed or too much salt | Mix lightly, until just combined |
| Meatballs fall apart | Too wet, or not enough binder | Add breadcrumbs and chill before shaping |
| Koftas fall off the skewers | Mixture too wet or warm | Squeeze the onion dry and chill the mixture |
| Dry meatloaf | Lean mince or overbaked | Use 10 to 15% fat, soak the crumbs and check the temperature |
| Greasy meatloaf | Very fatty mince | Bake on a rack or pour off the fat before slicing |
| Pink in the middle | Too large or underbaked | Cook until no pink and the centre reaches about 71°C |
Mince, cooling and leftovers
Mince must be cooked through: germs can be all the way through mince, not just on the surface. Cook it until there is no pink, the juices run clear and the centre reaches about 71°C. Wash your hands, boards and utensils after handling it and don't taste it raw.Cooling a big pot: a large pot of stew stays warm for hours, which is when germs multiply. If you aren't eating it straight away, divide it into shallow containers, cool it within 1 to 2 hours, then cover and chill. Keep it in the fridge for up to about 2 days or freeze it for up to about 3 months (general guidance), and reheat it until it is steaming hot all the way through.
Leftovers: cool cooked beef quickly (within about 1 to 2 hours), cover it and keep it in the fridge for up to about 2 days (general guidance). Reheat until it is steaming hot all the way through, and reheat it only once. Don't leave cooked beef standing at room temperature for longer than 2 hours.
Checkpoint: can you do this now?
- I can mix mince lightly with a binder.
- I can shape meatballs of an equal size.
- I can cook meatballs and koftas through safely.
- I can bake a meatloaf and rest it before slicing.
- I can tell when mince shapes are done.
Next chapter
Cooking Skills: Beef and Steak 2, chapter 3 is Slow Cooker and Pot Roasts: long, gentle cooking.