How long do you bake your balls? ;)

Jezebel1228

I've always cooked my meatballs in the sauce but they never come out perfect.. MAYBE once or twice. I made sauce this morning but my grd bf wasn't defrosted. I'm thinking about baking them instead. What temp and for how long?

Tia

Jessica  

ghl

MIne are about 1"-1.5" in diameter and I bake them for about 15-20 min on a rack or in mini-muffin pan at 350 to get the outside browned. They usually are cooked through by then. Then I throw them in the sauce to continue simmering.

dmendel

Ok Im 12, and this post made me giggle.

Jezebel1228

dmendel:

Ok Im 12, and this post made me giggle.

"Balls" always make me giggle  

Jezebel1228

ghl:

MIne are about 1"-1.5" in diameter and I bake them for about 15-20 min on a rack or in mini-muffin pan at 350 to get the outside browned. They usually are cooked through by then. Then I throw them in the sauce to continue simmering.

Perfect, that's what I was hoping to do too. Thx! 

atwood345

Mine are maybe 2 inches and I cook them for close to 1/2 hour on 375. Let them cool completely before you add them to the sauce, or they break apart in the sauce.

nothingbuthappy

When you cook them in the sauce, do you fry them first?  That's what I do and they're perfect every time - I get a nice golden, crispy outside and then drop them into the sauce to finish cooking.  I've never baked them so I can't help you out there...I also always use ground turkey.

jessNdean

usually i do 10 mins on each side making sure the sides get browned. if you still have the sauce on the stove just drop them into the sauce and let them cook a little.

or you do 15 mins on each side let them brown on all sides and take them out and let them sit.  my are small meatballs not too big

Jezebel1228

nothingbuthappy:

When you cook them in the sauce, do you fry them first?  That's what I do and they're perfect every time - I get a nice golden, crispy outside and then drop them into the sauce to finish cooking.  I've never baked them so I can't help you out there...I also always use ground turkey.

Nope. It's my great grandmothers recipe and they get thrown in completely uncooked. They're always too soft and fall apart or get too hard and on the dry side. I don't know WTF I'm doing wrong but everytime my g-ma makes them they're perfect and it's the EXACT same recipe and measurements.

I give up! Lol

Kristen81603

Jezebel1228:

nothingbuthappy:

When you cook them in the sauce, do you fry them first?  That's what I do and they're perfect every time - I get a nice golden, crispy outside and then drop them into the sauce to finish cooking.  I've never baked them so I can't help you out there...I also always use ground turkey.

Nope. It's my great grandmothers recipe and they get thrown in completely uncooked. They're always too soft and fall apart or get too hard and on the dry side. I don't know WTF I'm doing wrong but everytime my g-ma makes them they're perfect and it's the EXACT same recipe and measurements.

I give up! Lol

Are you sure she put them in uncooked? I have never done that, I always pan fry or bake and I just do it till they are a little brown and then finish in the sauce, but never just let them cook in the sauce, I would think they would be mush balls not meat balls- 

BeachBaby07

Jezebel1228:

nothingbuthappy:

When you cook them in the sauce, do you fry them first?  That's what I do and they're perfect every time - I get a nice golden, crispy outside and then drop them into the sauce to finish cooking.  I've never baked them so I can't help you out there...I also always use ground turkey.

Nope. It's my great grandmothers recipe and they get thrown in completely uncooked. They're always too soft and fall apart or get too hard and on the dry side. I don't know WTF I'm doing wrong but everytime my g-ma makes them they're perfect and it's the EXACT same recipe and measurements.

I give up! Lol

My mom pan fries and then adds them to the gravy and I have tried at least a dozen times to make her meatballs and they are nothing like hers. I have given up. I am going to find my own recipe I like, so at least I know I can replicate them....and then my daughter can try for 10 years to make my meatballs.  

mrs.jen&dave

i cook mine in the sauce too. they stay moister for me if i add 1 cup or so of breadcrumbs and 2 eggs to the meat before balling them. somtimes i just do meat on its own and those seem tougher. 

Jezebel1228

Yep dropped right in raw. My grandmother raised me so I've helped her make them a MILLION times. Theres 1/3 cup of breadcrumbs soaked in 1/3 cup of water and 1 egg to bind them. It's def doable, just not by me

Kristen81603

I am sorry, I can't help you then- but I do bake mine occasionally and just do it till they get a coating-

Kari78

Jezebel1228:

Yep dropped right in raw. My grandmother raised me so I've helped her make them a MILLION times. Theres 1/3 cup of breadcrumbs soaked in 1/3 cup of water and 1 egg to bind them. It's def doable, just not by me

We've talked about this before, you know I cook them in the sauce.  I can't see doing them any other way because I don't like them to have a hard outside.  Anyway, just a thought...when you drop them in the sauce raw is your sauce boiling?  Mine is always super hot and then they basically "seal" quickly and don't fall apart.  Also, do you use parmesan and sauce in the meat mixture?