I could use some advise on making my meatballs. We currently mix ground beef, veal, and italian sausage (4/1/1) ratio along with grated romano, salt, pepper, granulated garlic, ground nutmeg, fresh parsley, orgegano, breadcrumbs and easy eggs. mix together, ball in 1.5 oz balls and bake in oven at 375 for 20 minutes, then pour a crushed tomato/water (50/50 ratio) mix over the meatballs and bake until 180 degrees…usally takes about an hour. with them cooking to 180, I cant see how they could be a little pink in the center. this does not happen every time, but often enough to get concerned. you can tell a customer all day they cooked to 180, but they dont care…pink is pink…ouch!
a chef friend told me the pink could be coming from the italian sausage bleeding, but I used pork sausage today, and they were still borderline…
any recommendations?
thanks in advance
pizzahead
a chef friend told me the pink could be coming from the italian sausage bleeding, but I used pork sausage today, and they were still borderline…
any recommendations?
thanks in advance
pizzahead
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