this post was submitted on 02 Sep 2025
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The question is whether it’s actually cooked. I don’t even know how long that meatball would need to sit, cooking in sauce. Small meatballs require 15 minutes to drink in the flavor but only 10 to cook completely through. This monster needs at least an hour on medium-low for a pink center. Is that even safe? How long can you let bacteria live in pleasant warmth and multiply before turning dangerous? Not to mention the lack of char, meaning this is just a boiled meatball with the texture of boiled meatball.
Whenever I've made homemade meatballs, we just bake them in the oven to cook, then either add to the sauce or serve separately.
I guess you'd just cook this monster like a lil meatloaf.
If it had been baked, there’d surely be some dark bits, right?
I mean, the outside looks pretty close to what I'd expect for unsauced meatloaf--there are clearly some darker brown areas. I do personally like to bake them at a bit higher temp to get some of those browned bits, but for a larger meatball, you may need to stay a little cooler to let it cook evenly without nuking the outside.
Are we looking at the same meatball because I don't see any darker areas? I see some flecks of spice, but that looks like an unseared ball of meat to me. There are some tinges of red, but those are from the sauce poured over it, not from cooking. You can see the remnants of the sauce at the base of the meatball mixing with another completely different sauce. Pretty sure that meatball is just unseared boiled meat.