Originally Posted by
YVR Cockroach
Might try double mincing/grinding, or running ground/minced meat through a food processor. Not quite purees the meat but it makes it very sticky. Chinese meat balls are made this way.
Many thanks for the idea.
This has been the most frustrating cooking experience because I'm a passionate cook who tries different things all the time and I've been trying to cure this issue for years and
WON'T BE DEFEATED!
The problem I have with mincing more is that in my mind the strands in a course mince seems logical to bind more than a finer mince almost by definition a wetter mince.
But this meal comes around again in a week or so - so I'm going to try using a finer mince!
Thanks again.