I made meatballs...and i need help!!?

Question

and i browned them.. but i dont think all of them were cooked all the way through.. so i put them in my sauce and they have been boiling for like 20 minutes... how much longer should i boil them in the sauce before they are ok...
im kinda new to this whole cooking thing... or at least cooking whole meals by myself so any tips would be great!!

I let them go another 5 min.. then cut one open and it was brown. so i ate it .. and it was awesome!! mMm
Thanks for the help!!!

Answer 1

20 minutes is good. They should be good to go (or go into the tummy, I mean)
As you gain experience, you will begin to know that the size of meatballs that YOU make, will take so many minutes to cook thoroughly. In the meantime, as has already been suggested, when you think they might or should be done, cut one in half and if it is no longer pink, it's done!

Answer 2

I'm sure they're fine by now. Make a circle with your index and thumb. If they're that size and browned on the outside, then they're done. Even a partially frozen chicken breast can be boiled and thoroughly cooked in 14 minutes. But you can always leave them in the sauce for an extra 5 minutes if you're worried, it won't hurt.

Answer 3

When I make meatballs, I cook them in the oven . That way I know they are cooked all the way through. Here's my recipe for them, they are really easy to make: Basic Oven Meatballs

3 Beaten eggs
3/4 cup Milk
3 cup Soft bread crumbs (about 4 1/2 slices)
1/2 cup Finely chopped onion
2 tsp Salt
3 lb Ground beef

In large mixing bowl, combine beaten eggs, milk, bread crumbs, chopped
onion and salt; add meat and mix well. Shape into 6 dozen 1" balls. Place
half the meatballs in 15 1/2 x 10 1/2 x 2 1/4" baking pan. Bake @ 375
degrees 25 to 30 minutes.

Remove from pan; cool. Repeat with remaining meatballs. Place cooled
meatballs on cookie sheet; freeze firm. Using 24 meatballs per package,
wrap meatballs in moisture vapor proof material. Seal and label. Makes 6
dozen.


Keiko

Answer 4

About an hour and a half (depending on how many pounds you made) Figure an hour per pound.
They will be fine. Simmer on low heat and do not keep opening the cover. My dad rest his soul made the BEST meatballs ever and he never browned them always boiled them in the sauce.

Answer 5

i just made meatballs today too but somehow i have learned how to cook them. I suppose yours are already brown however still raw inside. Next time when u fry them make sure u put the heat to LOW...that way the heat goes all the way inside before the heat burns the outerpart first. You gotta prioritize cooking the inner part first because it's always easy to cook the exterior.

Also, your meatballs will still be tender if u use this method.

Answer 6

First of all: if you are going to render meat balls before adding them to a sauce you should bake them, not brown them.

And you should lightly simmer, not boil them.

That said, 30 minutes of simmering, stirring occasionally (do not let the meat or sauce stick to the bottom of the pot!) should be enough, but I know of some who believe they should simmer for hours for the better taste of the sauce.

Answer 7

a lot depends on how big the meatballs are....if they are the size of a golf ball then another 10 minutes should be good....if they are bigger you should cook them longer.....your sauce can simmer for a few hours and be good so you can let the meat balls cook as long as you want.....

Answer 8

I always just brown mine first and then cook them in sauce. Half hour to 45 minutes will do it.

Answer 9

I agree I would take one out and cut into it to see if its done enough. If not you might consider placing them in the microwave for a minute or two. Just remember to cover them so the sauce won't splash all over your microwave.

Answer 10

Ready made clothes. The only problem I've found is that a size eight dress always seems to be a little tight around the chest and shoulders but other than that everything is fine.