Easy Italian Meatballs Recipe - PinkWhen (2024)

FAQs

Is it OK if meatballs are a little pink inside? ›

Because doneness and safety cannot be judged by color, it is very important to use a food thermometer when cooking ground beef. To be sure all harmful bacteria are destroyed, cook all ground beef products to an internal temperature of 160 °F throughout. Ground beef can be pink inside after it is safely cooked.

Italian meatballs are made with 1/2 pork and 1/2 beef meat, bread, eggs, seasoned cheese, garlic, onion, parsley, salt, pepper, sometimes milk to make them soft.

Baking will result in meatballs with a crunchy exterior, though the caramelisation achieved from frying will be superior. Baked meatballs take the least amount of effort, as you'll only need to turn them once or twice throughout the cook and you can make a larger batch at once.

American meatballs are the biggest in size, with Italian and Swedish meatballs following on the depth chart. Italian meatballs call for seasonings like grated parmesan and oregano, while Swedish ones use seasonings like nutmeg and allspice. While it doesn't sound like a huge distinction, you'll notice it in the taste!

There are several reasons why ground beef may remain pink at temperatures above 160 °F. This phenomenon is primarily associated with the pH and the level of pigment in the meat, as well as the fat content. Normal fresh muscle has a pH ranging from 5.3 to 5.7.

Although meatballs cooked in tomato sauce and served with pasta is likely what most Americans first imagine when they think of them, this meatball preparation is virtually nonexistent in Italy. In most regions, meatballs are just fried and eaten as is—enjoyed as a snack or served as a second course without any sauce.

After all of the Italian meatballs I've been making lately, I consider myself a meatball expert. A good rule of thumb is to bake meatballs for 25-30 minutes at 350 degrees fahrenheit.

Adding raw meatballs to the sauce and gently simmering till cooked yields ultra-tender results, and infuses the sauce with meaty flavor—a slow cooker gives great results.

Some people like to drop the raw meatballs directly in a pot of Italian tomato sauce and let them simmer. Some people like to cook the meatballs in the oven first and then put the browned meatballs in the tomato sauce.

How long to cook meatballs before putting in sauce? ›

In a large cast iron pan or frying pan, heat olive oil to medium-high heat. Add the meatballs in and brown them on each side for about 1 minute. You are not cooking them all the way through. Once they are browned on all sides, transfer them to a plate lined with a paper towel.

Usually if meatballs are dense or heavy then it is because the meatball mixture has been handled too much and the minced (ground) meat has become compacted. It may help to use beef with a slightly higher fat content, as the extra fat will provide a little extra moisture.

Sicilian meatballs are a delightful alternative to traditional meatballs. Raisins and pignoli nuts are combined with ground chuck, Pecorino Romano cheese, garlic, parsley, and breadcrumbs and cooked in a tomato sauce until tender.

Spaghetti and meatballs is a classic dish found all over the world and is considered a staple dinner menu item. While we believe that most pasta dishes are considered to be Italian, you likely won't find the dish anywhere in Italy.

A quick test to see if it is even worth sticking a thermometer in is to press on the meatball. It will be softer and squishy if it is still raw-ish and start to get springy as it gets to rare, and firm up until it gets very firm at well done.

Eating undercooked meatballs carry exactly the same risks as under cooked hamburgers -increased risk of E Coli which can be fatal.

You will know the meatballs are ready when the internal temperature of the meatballs is 165 degrees. You can test the temperature of the meatballs by sticking an instant-read thermometer into the center of the meatball.

The perfectly cooked meatball's texture should be smooth, light, and bouncy. The fat content in the meatball makes them juicy, and the crust developed on the exterior enhances the flavor.