To my dismay the meat balls I cut into quarters to check were still pinkish. Time and temperature are really the only variables to control to ensure that meat is … Repeat until all meatballs have been cooked. Post anything related to cooking here, within reason. In the case of recipes such as meatballs in sauce, pink ground meat can lead to food poisoning. When you think they are done, remove one from the pot and cut into it with a paring knife. Also look at the texture. Worth noting is that you should pad off the grease on the meatballs before putting them in the sauce. When I get a craving for meatballs, I have a very specific meatball in mind: They're completely tender all the way through without even a hint of toughness. Explain to get that color is only one variable when it comes to the "done-ness" of something. As a general rule, meatballs that are pink on the inside are not safe to eat. If you regularly find your meatballs stay pink inside when cooked in sauce, try cooking the meatballs before adding to the sauce. A chemical called Sodium Nitrite is often added to ground and cured meats to retain the meat's pink colour, even when cooked. Just prior to serving, fill a 10-quart stockpot with 7 quarts of water and bring to a boil. I served them and my girlfriend cut one in half and said it was pink, I bit into one and it was the same. A ground beef patty or meatloaf cooked to the required temperature of 160 F (71 C) is safe. Pink beef or pork usually means undercooked meat. Place the glass dish full of meatballs in the oven and cook at 350 for about 25 minutes or until cooked through. Stir in a little of the reserved pasta cooking liquid if needed to thin. Turkey can still be pink even if it is properly cooked. It can also brown prematurely, which is just as worrying. frozen meatballs need longer to cook, whether cooked in sauce or fried. Meat such as pork or chicken can be absolutely safely cooked and still have pink juices. Copyright © 2021 Leaf Group Ltd., all rights reserved. Chill (optional step). That color doesn’t indicate anything nefarious—at 145°F, your pork is at a “medium rare” temperature. I was pretty much always taught (albeit by home cooks) that meatloaf will appear a bit pink even when done, because of the presence of other ingredients. Wait until your meatloaf is brown inside, and you may find it dry and overcooked. Therefore, colour is a terrible indication of whether a sausage has been cooked. Are you sure it's not the lighting in the room? Both contain nitrates and nitrites. Add reserved 1/2 cup cooking liquid, remaining 1/4 teaspoon salt, 3 tablespoons basil, crushed red pepper, and tomatoes to pan. If it is still pink in the middle, continue to cook until done, another 10 to 15 minutes. Meat and poultry grilled or smoked outdoors can also look pink, even when cooked to 165 °F. In the case of recipes such as meatballs in sauce, pink ground meat can lead to food poisoning. Pink beef or pork usually means undercooked meat. Oh, and tell her to stop worrying. It's very rich after your cooking the meatballs and all you have to do is strain it and freeze it and use it again for soup. Are they ok to eat if they are still pink … Meatballs larger than a golfball may need 20 to 30 minutes to cook. Meat gets its color from myoglobin, which is an oxygen carrying protein in the muscle tissue. Even from frozen a meatball that size would be fully cooked after being browned and simmered for half an hour. I got pork tenderloin and pork shoulder ground from my butcher and seasoned it with: Fennel, S&P, Red Chili Flakes, Parsley, Basil, Garlic Powder, Onion Powder, Oregano, and a little bit of Sage. The meatball should not be red or pink on the inside. If the thermometer doesn't reach 160 F after a few seconds, cook them for longer. Just be sure that the frozen meatballs are already cooked when you buy them. Totally old-school. Baking would be a better way to cook them through. To me, a little bit of pink is no problem, but my girlfriend refuses to eat them if they are pink. If you have more than about 2 Tbsp of grease left in the pot, drain excess grease (I use a ladle to remove). However, if you KNOW the meatball is made entirely with beef the center can be a little pink and still be alright to eat as long … To check the internal temperature of a meatball, gently push a cooking thermometer into the center of one of the larger balls. Of that ideal good pork stays more pink then lower grade pork best to use an read. Variables to control to ensure that they will be cooked longer so they flavor the work... Natural preservative that also affects color, keeping meats pink keep cooking 'em such! Off the grease on the meatballs cook all ground beef can be due to reaction. 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