Instant Pot Meatballs in Gravy (stovetop recipe included) - Foody Schmoody Blog (2024)

FAQs

Should you cook meatballs before putting in sauce? ›

Yes. You can fry or bake the meatballs before letting them simmer in the tomato sauce.

Add a lightly beaten egg, but not too much. Egg acts as a binder for the ingredients, but you only need a small amount. One small egg will do for one pound of minced meat. Alternatively, if you're following an egg-free diet, you could soak fresh bread in milk, squeezing out any excess milk, to use as a binder.

The biggest challenge with meatballs is achieving the perfect amount of brownness on the outside while ensuring that they're cooked all the way through. And of course, browning them adds a lot of wonderful complex flavor to the meatballs, so you definitely don't want to skip this step.

Put the meatballs in the oven and allow them to bake for 8-10 minutes, or until the bottoms are nicely browned. At this point, remove the pan from the oven, turn the meatballs over, and return the sheet to the oven. Bake for 10-15 minutes longer, or until the internal temperature reaches 160ºF.

Keep the sauce at a gentle, low simmer with pot half-covered for about 30 to 40 minutes (for pork meatballs) or at least 1 ½ to 2 hours for beef meatballs or a mix containing beef. 15 to 20 minutes in, you can gently stir occasionally or as needed until the meatballs are cooked through and tender.

Egg and breadcrumbs are common mix-ins to add moisture and tenderness. Another binder option that people swear by is a panade, which is fresh or dry breadcrumbs that have been soaked in milk. “The soaked breadcrumbs help keep the proteins in the meat from shrinking,” as food writer Tara Holland explained in the Kitchn.

The longer the simmer, the more tender and succulent the meatballs become. 3. Concentration of Flavors: Simmering at a low temperature for an extended period also encourages the sauce to reduce and thicken.

Using the wrong amount of bread crumbs (or flour)

Adding too many bread crumbs to the mix will cause your meatballs to become loose and fall apart.

Browning in the oven at high heat is neater than frying and, if you're making meatballs in quantity, both faster and easier than skillet searing. Baking them on a rack set over a baking pan ensures even cooking, and using your oven's convection setting (if you have one) yields nicely browned surfaces.

How do you know when meatballs are done on the stove? ›

Check for Doneness: To ensure the meatballs are fully cooked, you can either use a meat thermometer and look for an internal temperature of 160°F (71°C) or slice one open to check if there are no pink or raw spots in the center.

5: Simmer the Meatballs

Drain and wipe out the skillet again. Return all the meatballs to the skillet and pour in the sauce. Bring to a boil, lower the heat, and simmer, covered, swirling the pan occasionally, until the meatballs are cooked through about 15 minutes.

There is no right or wrong way; try them all and see what works best for you. Cooking your meatballs in a sauce is a sure-fire way to keep them moist and succulent – one of the reasons why dishes like Spaghetti and Meatballs is a classic family favourite.

Because meat shrinks when cooked, mince proteins are likely to separate and crumble unless bound together. Whether it's breadcrumbs or egg (or both), or simply salt, binding the mince is a crucial step in maintaining the softness of your meatballs while preventing them from falling apart.

Filler ingredients like breadcrumbs or flour are important too because they stop the meatballs becoming dry. The breadcrumbs absorb the juices from the meat as it cooks, trapping them within the meatball. Again quantity is important here; too much and your meatball will be more like stuffing or a dumpling.

It is often preferable to cook the meat and vegetables separate from the simmer sauce at high heat first. Then add the sauce, cover, and simmer over low heat for about 20 minutes, stirring every few minutes and using the time you saved in preparation to make a salad or even catch up on social media.

Combine ground beef, onion, garlic, and green pepper in a large saucepan over medium-high heat. Cook and stir until meat is browned and crumbly and vegetables are tender, 5 to 7 minutes. Drain grease. Stir diced tomatoes, tomato sauce, and tomato paste into the pan.

"The caramelized surface of the meat will lend rich flavor and color to the finished dish." If you are making a slow-cooked recipe that calls for ground beef, like chili, beef stew, or meat sauce, browning the meat beforehand makes a huge difference.

But too much bread crumbs make them too loose, and not enough bread crumbs won't help them hold together either. Similar issues can be caused by eggs: Too many eggs, and the meatballs will be too soggy.