on 
on 
Lulu posted a yummylicious Goat Caldereta
Check her Mouth’s Delight food blog.
Note: Excuse the messy container because it was an after serving photo. 
Tips on preparing meatballs:
- Don’t overmix or overcook. Meatballs should be springy and firm enough to hold their shape, yet tender.
- Avoid extra-lean ground meat. Meat that’s too lean makes dry, tough meatballs.
- To prevent sticking, roll meatballs with moistened, oiled or floured hands.
- Rolling meatballs in flour or crumbs, then frying, gives them a crispy exterior and tender interior, but they toughen as they sit and cool.
- Though there are exceptions to the rule, the ideal meatball shouldn’t be more than one or two bites in diameter. Roll to 3/4 inch for cocktail meatballs. For soup, try 1 inch. For meatballs in sauce, go to 1-1/4 or 1-1/2 inches. The 2-inch ones are good for sandwiches. All are smaller than you think, so use a measuring tape and make a master meatball to copy. Meatballs size tends to increase as you roll and your mind wanders.
Click TheStar.com for more.