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Old 05-02-2006, 08:13 PM   #1
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Help question for meatball soup

Okay, I've made meatball soup 4 times from the same recipe and its always great. I made it again with 2 differences and the meatballs are red inside. The diff are: premade meatballs and stored in fridge uncooked and cooked with the lid on instead of off. Help?

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Old 05-02-2006, 08:31 PM   #2
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# 1 were they thawed or frozen when you put them in your soup?

#2 how long did they cook?? was the broth simmering /boiling

#3 lid shouldn't make a difference.

some meats are treated with a gas to keep them red, some meats are given a preserving salt (like ham and sausage) that keeps meat pink for quite some time. check the ingredients.
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Old 05-02-2006, 08:36 PM   #3
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cooking time and temp

Okay, they were uncooked and not frozen when I put them in the soup. Cooked them for 30 mins in the soup, lid on. Cut 1 in half, red. Took them out and put them in the oven for 20 mins, cut 1 in half, still red.
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Old 05-02-2006, 08:42 PM   #4
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sounds like food coloring or salt stabilizer to me...

assuming these are normal sized meat balls not bowling balls of packed moose, and that heat was applied both on the stove topand in the oven. what else could it be.

been a number of folks reporting meat or fowl that is still red after quite a bit of cooking. all I can say is inferior product.

what brand??? national or store ??

I have bought premade meatballs from Ikea and Costco and both were fine...always cooked up fine.
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Old 05-02-2006, 08:47 PM   #5
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answer

well...I made the meatballs myself from ground beef. Meat was from a regular grocery store. Do you think they are safe to eat? I assume that after 30 mins on the stove and then 20 mins in oven they would have to be cooked no matter what they looked like inside right?
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Old 05-02-2006, 08:51 PM   #6
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ground beef from the store is sometimes gas treated to keep it red but that usually only affects the outside . got an instant read thermometer? check the temp. take the cut one in half and fry it and see what color it turns?
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Old 05-02-2006, 08:57 PM   #7
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Ok

Ok, just fried up one of them and it sort of browned but didn't really change colour. The weird thing is that the ground beef before I cooked it wasn't really red, more light brownish.

I thought maybe because I always cook the soup with the lid off that maybe this time with the lid on they cooked differently...they seem very moist inside but not uncooked, just red.

Think I can eat them?
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Old 05-02-2006, 08:58 PM   #8
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Temp

Don't have the temp but I did feel the inside when I cut it open the first time from the soup and it almost burned me (30 mins over simmer on a gas stove, med bubbling)....then felt the inside again after being in the oven and same thing, very hot (20 mins at 350).
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Old 05-02-2006, 09:04 PM   #9
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they gots to be cooked

no I don't think the lid on made a diference

should be safe
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Old 05-02-2006, 09:06 PM   #10
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sodium nitrate and sodium nitrite (preserving salts for sausage) keeps meat pink. any herbs or dry mix ingredients used in meatballs? just curious
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