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?
Help question for meatball soup
- Thread starter Meaghanne
- Start date
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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.
#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.
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.
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.
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?
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?
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?
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?
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?
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).
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).
they gots to be cooked
no I don't think the lid on made a diference
should be safe
no I don't think the lid on made a diference
should be safe
sodium nitrate and sodium nitrite (preserving salts for sausage) keeps meat pink. any herbs or dry mix ingredients used in meatballs? just curious
This is the recipe.
Meatballs:
1 pound ground beef
1/4 Large onion finely chopped
1 egg
1/3 cup fine bread crumbs
pepper
salt
dried basil
Soup:
4 md tomatoes steamed and peeled
1 tablespoon minced garlic
2 tablespoons chopped onion
Blend above in blender then into pan with 1 tablespoon oil for 4 mins.
2 cups chicken broth
1 cup water
3 carrots, chopped
2 Zuchinis chopped
Add to tomato puree...carefully add in uncooked meatballs.
3 hot peppers, scored
3 sprigs cilantro
Add to soup. 30-40 mins over simmer. Done
Meatballs:
1 pound ground beef
1/4 Large onion finely chopped
1 egg
1/3 cup fine bread crumbs
pepper
salt
dried basil
Soup:
4 md tomatoes steamed and peeled
1 tablespoon minced garlic
2 tablespoons chopped onion
Blend above in blender then into pan with 1 tablespoon oil for 4 mins.
2 cups chicken broth
1 cup water
3 carrots, chopped
2 Zuchinis chopped
Add to tomato puree...carefully add in uncooked meatballs.
3 hot peppers, scored
3 sprigs cilantro
Add to soup. 30-40 mins over simmer. Done
sounds wonderful...gonna steal your recipe! should be safe. just for interest though, mention this to the meat guys at your market and see what they say about how the meat is preserved.
RDG
Senior Cook
Meaghanne, When we do soup with meatballs, we FRY them before. So, they're already cooked when in soup.....Will you try?
