Boiling meatballs, how long?
Clash Royale CLAN TAG#URR8PPP
I would like to make some meatballs to go with a generic pasta dish. I am thinking about 10 balls from a pound of raw ground pork or beef. I have been searching for how to safely do this. Some say to boil the meatballs for about 30 min, others claim that 10 min is enough. I imagine just boiling them in a large pot in broth or water with spices added.
How can one safely boil meatballs?
food-safety meat boiling meatballs
asked Feb 20 at 17:38
John DoeJohn Doe
1233
add a comment |
I would like to make some meatballs to go with a generic pasta dish. I am thinking about 10 balls from a pound of raw ground pork or beef. I have been searching for how to safely do this. Some say to boil the meatballs for about 30 min, others claim that 10 min is enough. I imagine just boiling them in a large pot in broth or water with spices added.
How can one safely boil meatballs?
food-safety meat boiling meatballs
asked Feb 20 at 17:38
John DoeJohn Doe
1233
add a comment |
I would like to make some meatballs to go with a generic pasta dish. I am thinking about 10 balls from a pound of raw ground pork or beef. I have been searching for how to safely do this. Some say to boil the meatballs for about 30 min, others claim that 10 min is enough. I imagine just boiling them in a large pot in broth or water with spices added.
How can one safely boil meatballs?
food-safety meat boiling meatballs
asked Feb 20 at 17:38
John DoeJohn Doe
1233
I would like to make some meatballs to go with a generic pasta dish. I am thinking about 10 balls from a pound of raw ground pork or beef. I have been searching for how to safely do this. Some say to boil the meatballs for about 30 min, others claim that 10 min is enough. I imagine just boiling them in a large pot in broth or water with spices added.
How can one safely boil meatballs?
food-safety meat boiling meatballs
food-safety meat boiling meatballs
asked Feb 20 at 17:38
John DoeJohn Doe
1233
asked Feb 20 at 17:38
John DoeJohn Doe
1233
asked Feb 20 at 17:38
John DoeJohn Doe
1233
asked Feb 20 at 17:38
John DoeJohn Doe
1233
asked Feb 20 at 17:38
John DoeJohn Doe
1233
1233
add a comment |
add a comment |
3 Answers
3
active
oldest
votes
Getting meatballs done is a matter of raising them to the correct internal temperature. 30 minutes seems like a long time even for large meatballs, but it depends on many factors. The best way is to pull the biggest one out and test it, first see if it's firm or squishy - firm means it's getting close to done. If it's firm stick an instant read thermometer into the very center of it, if the temperature is at or above 160F (70C) then they are all done. If you test a medium size one the larger ones may need a little longer.
Incidentally, boiling meatballs is not the only way to do it, and my least favorite because some of the flavor is lost to the water. You can bake them, fry them, or cook them in a sauce as well. Cooking them in a sauce imparts flavor to the sauce, you'll get the fat from the meat too, though.
answered Feb 20 at 17:49
GdDGdD
39.3k159111
5
And an Italian lady that I used to know always fried the meatballs first to get a little brown on them and then plopped them in the gravy. Also you boil them in the gravy for a long-ish time not to make sure they are cooked but to impart flavor to the gravy... (oh and gravy = tomato sauce)
– Steve Chambers
Feb 20 at 18:22
Italian's and Italian-Americans are generally mixed on the approach. Some prefer a sear first, some prefer a straight poach in the sauce. Both can be delicious.
– moscafj
Feb 20 at 18:44
1
There is no single Italian way to do it, recipes vary from region to town to family. However, they all agree Italian-Americans do it wrong!
– GdD
Feb 20 at 18:51
I hope the Italian lady wasn't preparing meatballs for pasta...
– Lonidard
Feb 21 at 0:43
add a comment |
If you only boil the meatballs, food safety shouldn't be your primary concern, making something tasteless is :-). Please brown them first! That will take a few minutes. Then you can finish cooking them by simmering in the sauce, but also impart some flavor to the sauce in the process.
Hardly any flavor will go from something in the water to boiled meatballs, you'll just leech all the flavor out. The herbs should go in the meatballs. I usually find that if I put the water on when I put the meatballs in the sauce, the desired degree of doneness/flavor melding will be achieved by the time the pasta is done (although mind that I usually make whole wheat pasta, so maybe add 5mn simmering if you don't).
answered Feb 20 at 19:43
George MGeorge M
1,108110
add a comment |
Sous Vide them for an hour or so at 65c. You can seal them first or get some colour on them after. Get all the juice that comes out of them and then stick it in your pasta sauce - mad flavour!
Or just seal them off in a pan for flavour, then finish them in the pasta sauce for 10 mins most.
answered Feb 21 at 13:37
CamboselectaCamboselecta
111
add a comment |
Your Answer
StackExchange.ready(function()
var channelOptions =
tags: "".split(" "),
id: "49"
;
initTagRenderer("".split(" "), "".split(" "), channelOptions);
StackExchange.using("externalEditor", function()
// Have to fire editor after snippets, if snippets enabled
if (StackExchange.settings.snippets.snippetsEnabled)
StackExchange.using("snippets", function()
createEditor();
);
else
createEditor();
);
function createEditor()
StackExchange.prepareEditor(
heartbeatType: 'answer',
autoActivateHeartbeat: false,
convertImagesToLinks: false,
noModals: true,
showLowRepImageUploadWarning: true,
reputationToPostImages: null,
bindNavPrevention: true,
postfix: "",
imageUploader:
brandingHtml: "Powered by u003ca class="icon-imgur-white" href="https://imgur.com/"u003eu003c/au003e",
contentPolicyHtml: "User contributions licensed under u003ca href="https://creativecommons.org/licenses/by-sa/3.0/"u003ecc by-sa 3.0 with attribution requiredu003c/au003e u003ca href="https://stackoverflow.com/legal/content-policy"u003e(content policy)u003c/au003e",
allowUrls: true
,
noCode: true, onDemand: true,
discardSelector: ".discard-answer"
,immediatelyShowMarkdownHelp:true
);
);
Sign up or log in
StackExchange.ready(function ()
StackExchange.helpers.onClickDraftSave('#login-link');
);
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
StackExchange.ready(
function ()
StackExchange.openid.initPostLogin('.new-post-login', 'https%3a%2f%2fcooking.stackexchange.com%2fquestions%2f96450%2fboiling-meatballs-how-long%23new-answer', 'question_page');
);
Post as a guest
Required, but never shown
3 Answers
3
active
oldest
votes
3 Answers
3
active
oldest
votes
active
oldest
votes
active
oldest
votes
Getting meatballs done is a matter of raising them to the correct internal temperature. 30 minutes seems like a long time even for large meatballs, but it depends on many factors. The best way is to pull the biggest one out and test it, first see if it's firm or squishy - firm means it's getting close to done. If it's firm stick an instant read thermometer into the very center of it, if the temperature is at or above 160F (70C) then they are all done. If you test a medium size one the larger ones may need a little longer.
Incidentally, boiling meatballs is not the only way to do it, and my least favorite because some of the flavor is lost to the water. You can bake them, fry them, or cook them in a sauce as well. Cooking them in a sauce imparts flavor to the sauce, you'll get the fat from the meat too, though.
answered Feb 20 at 17:49
GdDGdD
39.3k159111
5
And an Italian lady that I used to know always fried the meatballs first to get a little brown on them and then plopped them in the gravy. Also you boil them in the gravy for a long-ish time not to make sure they are cooked but to impart flavor to the gravy... (oh and gravy = tomato sauce)
– Steve Chambers
Feb 20 at 18:22
Italian's and Italian-Americans are generally mixed on the approach. Some prefer a sear first, some prefer a straight poach in the sauce. Both can be delicious.
– moscafj
Feb 20 at 18:44
1
There is no single Italian way to do it, recipes vary from region to town to family. However, they all agree Italian-Americans do it wrong!
– GdD
Feb 20 at 18:51
I hope the Italian lady wasn't preparing meatballs for pasta...
– Lonidard
Feb 21 at 0:43
add a comment |
Getting meatballs done is a matter of raising them to the correct internal temperature. 30 minutes seems like a long time even for large meatballs, but it depends on many factors. The best way is to pull the biggest one out and test it, first see if it's firm or squishy - firm means it's getting close to done. If it's firm stick an instant read thermometer into the very center of it, if the temperature is at or above 160F (70C) then they are all done. If you test a medium size one the larger ones may need a little longer.
Incidentally, boiling meatballs is not the only way to do it, and my least favorite because some of the flavor is lost to the water. You can bake them, fry them, or cook them in a sauce as well. Cooking them in a sauce imparts flavor to the sauce, you'll get the fat from the meat too, though.
answered Feb 20 at 17:49
GdDGdD
39.3k159111
5
And an Italian lady that I used to know always fried the meatballs first to get a little brown on them and then plopped them in the gravy. Also you boil them in the gravy for a long-ish time not to make sure they are cooked but to impart flavor to the gravy... (oh and gravy = tomato sauce)
– Steve Chambers
Feb 20 at 18:22
Italian's and Italian-Americans are generally mixed on the approach. Some prefer a sear first, some prefer a straight poach in the sauce. Both can be delicious.
– moscafj
Feb 20 at 18:44
1
There is no single Italian way to do it, recipes vary from region to town to family. However, they all agree Italian-Americans do it wrong!
– GdD
Feb 20 at 18:51
I hope the Italian lady wasn't preparing meatballs for pasta...
– Lonidard
Feb 21 at 0:43
add a comment |
Getting meatballs done is a matter of raising them to the correct internal temperature. 30 minutes seems like a long time even for large meatballs, but it depends on many factors. The best way is to pull the biggest one out and test it, first see if it's firm or squishy - firm means it's getting close to done. If it's firm stick an instant read thermometer into the very center of it, if the temperature is at or above 160F (70C) then they are all done. If you test a medium size one the larger ones may need a little longer.
Incidentally, boiling meatballs is not the only way to do it, and my least favorite because some of the flavor is lost to the water. You can bake them, fry them, or cook them in a sauce as well. Cooking them in a sauce imparts flavor to the sauce, you'll get the fat from the meat too, though.
answered Feb 20 at 17:49
GdDGdD
39.3k159111
Getting meatballs done is a matter of raising them to the correct internal temperature. 30 minutes seems like a long time even for large meatballs, but it depends on many factors. The best way is to pull the biggest one out and test it, first see if it's firm or squishy - firm means it's getting close to done. If it's firm stick an instant read thermometer into the very center of it, if the temperature is at or above 160F (70C) then they are all done. If you test a medium size one the larger ones may need a little longer.
Incidentally, boiling meatballs is not the only way to do it, and my least favorite because some of the flavor is lost to the water. You can bake them, fry them, or cook them in a sauce as well. Cooking them in a sauce imparts flavor to the sauce, you'll get the fat from the meat too, though.
answered Feb 20 at 17:49
GdDGdD
39.3k159111
edited Feb 20 at 18:53
answered Feb 20 at 17:49
GdDGdD
39.3k159111
answered Feb 20 at 17:49
GdDGdD
39.3k159111
answered Feb 20 at 17:49
GdDGdD
39.3k159111
39.3k159111
5
And an Italian lady that I used to know always fried the meatballs first to get a little brown on them and then plopped them in the gravy. Also you boil them in the gravy for a long-ish time not to make sure they are cooked but to impart flavor to the gravy... (oh and gravy = tomato sauce)
– Steve Chambers
Feb 20 at 18:22
Italian's and Italian-Americans are generally mixed on the approach. Some prefer a sear first, some prefer a straight poach in the sauce. Both can be delicious.
– moscafj
Feb 20 at 18:44
1
There is no single Italian way to do it, recipes vary from region to town to family. However, they all agree Italian-Americans do it wrong!
– GdD
Feb 20 at 18:51
I hope the Italian lady wasn't preparing meatballs for pasta...
– Lonidard
Feb 21 at 0:43
add a comment |
5
And an Italian lady that I used to know always fried the meatballs first to get a little brown on them and then plopped them in the gravy. Also you boil them in the gravy for a long-ish time not to make sure they are cooked but to impart flavor to the gravy... (oh and gravy = tomato sauce)
– Steve Chambers
Feb 20 at 18:22
Italian's and Italian-Americans are generally mixed on the approach. Some prefer a sear first, some prefer a straight poach in the sauce. Both can be delicious.
– moscafj
Feb 20 at 18:44
1
There is no single Italian way to do it, recipes vary from region to town to family. However, they all agree Italian-Americans do it wrong!
– GdD
Feb 20 at 18:51
I hope the Italian lady wasn't preparing meatballs for pasta...
– Lonidard
Feb 21 at 0:43
5
5
And an Italian lady that I used to know always fried the meatballs first to get a little brown on them and then plopped them in the gravy. Also you boil them in the gravy for a long-ish time not to make sure they are cooked but to impart flavor to the gravy... (oh and gravy = tomato sauce)
– Steve Chambers
Feb 20 at 18:22
And an Italian lady that I used to know always fried the meatballs first to get a little brown on them and then plopped them in the gravy. Also you boil them in the gravy for a long-ish time not to make sure they are cooked but to impart flavor to the gravy... (oh and gravy = tomato sauce)
– Steve Chambers
Feb 20 at 18:22
Italian's and Italian-Americans are generally mixed on the approach. Some prefer a sear first, some prefer a straight poach in the sauce. Both can be delicious.
– moscafj
Feb 20 at 18:44
Italian's and Italian-Americans are generally mixed on the approach. Some prefer a sear first, some prefer a straight poach in the sauce. Both can be delicious.
– moscafj
Feb 20 at 18:44
1
1
There is no single Italian way to do it, recipes vary from region to town to family. However, they all agree Italian-Americans do it wrong!
– GdD
Feb 20 at 18:51
There is no single Italian way to do it, recipes vary from region to town to family. However, they all agree Italian-Americans do it wrong!
– GdD
Feb 20 at 18:51
I hope the Italian lady wasn't preparing meatballs for pasta...
– Lonidard
Feb 21 at 0:43
I hope the Italian lady wasn't preparing meatballs for pasta...
– Lonidard
Feb 21 at 0:43
add a comment |
If you only boil the meatballs, food safety shouldn't be your primary concern, making something tasteless is :-). Please brown them first! That will take a few minutes. Then you can finish cooking them by simmering in the sauce, but also impart some flavor to the sauce in the process.
Hardly any flavor will go from something in the water to boiled meatballs, you'll just leech all the flavor out. The herbs should go in the meatballs. I usually find that if I put the water on when I put the meatballs in the sauce, the desired degree of doneness/flavor melding will be achieved by the time the pasta is done (although mind that I usually make whole wheat pasta, so maybe add 5mn simmering if you don't).
answered Feb 20 at 19:43
George MGeorge M
1,108110
add a comment |
If you only boil the meatballs, food safety shouldn't be your primary concern, making something tasteless is :-). Please brown them first! That will take a few minutes. Then you can finish cooking them by simmering in the sauce, but also impart some flavor to the sauce in the process.
Hardly any flavor will go from something in the water to boiled meatballs, you'll just leech all the flavor out. The herbs should go in the meatballs. I usually find that if I put the water on when I put the meatballs in the sauce, the desired degree of doneness/flavor melding will be achieved by the time the pasta is done (although mind that I usually make whole wheat pasta, so maybe add 5mn simmering if you don't).
answered Feb 20 at 19:43
George MGeorge M
1,108110
add a comment |
If you only boil the meatballs, food safety shouldn't be your primary concern, making something tasteless is :-). Please brown them first! That will take a few minutes. Then you can finish cooking them by simmering in the sauce, but also impart some flavor to the sauce in the process.
Hardly any flavor will go from something in the water to boiled meatballs, you'll just leech all the flavor out. The herbs should go in the meatballs. I usually find that if I put the water on when I put the meatballs in the sauce, the desired degree of doneness/flavor melding will be achieved by the time the pasta is done (although mind that I usually make whole wheat pasta, so maybe add 5mn simmering if you don't).
answered Feb 20 at 19:43
George MGeorge M
1,108110
If you only boil the meatballs, food safety shouldn't be your primary concern, making something tasteless is :-). Please brown them first! That will take a few minutes. Then you can finish cooking them by simmering in the sauce, but also impart some flavor to the sauce in the process.
Hardly any flavor will go from something in the water to boiled meatballs, you'll just leech all the flavor out. The herbs should go in the meatballs. I usually find that if I put the water on when I put the meatballs in the sauce, the desired degree of doneness/flavor melding will be achieved by the time the pasta is done (although mind that I usually make whole wheat pasta, so maybe add 5mn simmering if you don't).
answered Feb 20 at 19:43
George MGeorge M
1,108110
answered Feb 20 at 19:43
George MGeorge M
1,108110
answered Feb 20 at 19:43
George MGeorge M
1,108110
answered Feb 20 at 19:43
George MGeorge M
1,108110
1,108110
add a comment |
add a comment |
Sous Vide them for an hour or so at 65c. You can seal them first or get some colour on them after. Get all the juice that comes out of them and then stick it in your pasta sauce - mad flavour!
Or just seal them off in a pan for flavour, then finish them in the pasta sauce for 10 mins most.
answered Feb 21 at 13:37
CamboselectaCamboselecta
111
add a comment |
Sous Vide them for an hour or so at 65c. You can seal them first or get some colour on them after. Get all the juice that comes out of them and then stick it in your pasta sauce - mad flavour!
Or just seal them off in a pan for flavour, then finish them in the pasta sauce for 10 mins most.
answered Feb 21 at 13:37
CamboselectaCamboselecta
111
add a comment |
Sous Vide them for an hour or so at 65c. You can seal them first or get some colour on them after. Get all the juice that comes out of them and then stick it in your pasta sauce - mad flavour!
Or just seal them off in a pan for flavour, then finish them in the pasta sauce for 10 mins most.
answered Feb 21 at 13:37
CamboselectaCamboselecta
111
Sous Vide them for an hour or so at 65c. You can seal them first or get some colour on them after. Get all the juice that comes out of them and then stick it in your pasta sauce - mad flavour!
Or just seal them off in a pan for flavour, then finish them in the pasta sauce for 10 mins most.
answered Feb 21 at 13:37
CamboselectaCamboselecta
111
answered Feb 21 at 13:37
CamboselectaCamboselecta
111
answered Feb 21 at 13:37
CamboselectaCamboselecta
111
answered Feb 21 at 13:37
CamboselectaCamboselecta
111
111
add a comment |
add a comment |
Thanks for contributing an answer to Seasoned Advice!
- Please be sure to answer the question. Provide details and share your research!
But avoid …
- Asking for help, clarification, or responding to other answers.
- Making statements based on opinion; back them up with references or personal experience.
To learn more, see our tips on writing great answers.
Sign up or log in
StackExchange.ready(function ()
StackExchange.helpers.onClickDraftSave('#login-link');
);
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
StackExchange.ready(
function ()
StackExchange.openid.initPostLogin('.new-post-login', 'https%3a%2f%2fcooking.stackexchange.com%2fquestions%2f96450%2fboiling-meatballs-how-long%23new-answer', 'question_page');
);
Post as a guest
Required, but never shown
Sign up or log in
StackExchange.ready(function ()
StackExchange.helpers.onClickDraftSave('#login-link');
);
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
Sign up or log in
StackExchange.ready(function ()
StackExchange.helpers.onClickDraftSave('#login-link');
);
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
Sign up or log in
StackExchange.ready(function ()
StackExchange.helpers.onClickDraftSave('#login-link');
);
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown