Easy Italian Meatballs Recipe - PinkWhen (2024)

FAQs

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

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. The pink color can be due to a reaction between the oven heat and myoglobin, which causes a red or pink color.

Egg and breadcrumbs are common mix-ins to add moisture and tenderness. Another binder option that people swear by is a panade, which is fresh or dry breadcrumbs that have been soaked in milk. “The soaked breadcrumbs help keep the proteins in the meat from shrinking,” as food writer Tara Holland explained in the Kitchn.

BEEF, PORK, WATER, TEXTURED SOY FLOUR, ONIONS, BREAD CRUMBS (WHEAT FLOUR, SALT, YEAST), DEXTROSE, CONTAINS LESS THAN 2% OF THE FOLLOWING: SOY PROTEIN CONCENTRATE, SALT, SPICES, COLOR ADDED, GRATED PECORINO ROMANO CHEESE (MADE FROM SHEEP'S MILK, SALT, ENZYME), SODIUM POLYPHOSPHATE, DRIED GARLIC, DRIED ONION, CANOLA OIL, ...

Heat the olive oil in a large cast-iron skillet over medium heat. Add the meatballs and cook for around 5-7 minutes—or until the meatballs are cooked and only slightly pink on the inside. Pour the marinara sauce on top, mix and wait for the sauce to simmer and completely warmed through.

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 inserting an instant-read thermometer into the center of the meatball.

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!

When it comes to adding liquid to meatball mixtures, milk is often used for its versatility, depth of flavor, and richness. Without the use of milk, you may be faced with a plate of dry meatballs. Milk adds a certain level of moisture that helps produce perfectly tender meatballs.

An egg is usually a good start, as that can help with the tenderness and texture, but the king of meatball binders is breadcrumbs soaked in milk (also known as a panade). Soaking the breadcrumbs first makes them pliable and soggy, which allows them to easily and evenly mix into the ground meat.

Bind but don't overwork

Because meat shrinks when cooked, mince proteins are likely to separate and crumble unless bound together. Whether it's breadcrumbs or egg (or both), or simply salt, binding the mince is a crucial step in maintaining the softness of your meatballs while preventing them from falling apart.

Why do my meatballs fall apart when I cook them? ›

ANSWER: Usually when meatballs fall apart, it's the binder that is the problem. Most meatball recipes call for using bread crumbs and eggs. But too much bread crumbs make them too loose, and not enough bread crumbs won't help them hold together either.

WHAT MEAT IS USED IN YOUR MEATBALLS AND MEAT SAUCE? Our meatballs and meat sauce are made with 100% ground beef.

Sicilian meatballs, on the other hand, are typically made from a combination of ground beef and ground pork, along with ingredients like garlic, onion, parsley, breadcrumbs, and sometimes even pine nuts and raisins. They are often served in a tomato sauce or a sweet and sour sauce made from vinegar and sugar.

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

Is rare or medium-rare meat ever safe to eat? If beef, veal, pork or lamb are ground, the answer is no. That's mainly because the process of grinding can introduce potentially harmful bacteria on the meat surface into the ground meat. Ground meat needs to reach 160°F internally — at least a doneness of medium.

You can determine whether or not it's fully cooked by sticking an internal thermometer into the center of the loaf. If the meatloaf is over 160°F, or 165°F if you used chicken or turkey, it's fully cooked and safe to consume even if it's still pink inside.

Small amounts of carbon monoxide can be emitted from inefficient burning of gas flames in gas grills or ovens. This too can combine with the myoglobin in meat, causing it to retain its pink color (though usually just on the surface) even when well cooked.