KAT, NO INSULT INTENDED, BUT I'M WONDERING WHY YOU ARE BAKING THEM RATHER THAN SEARING/BROWNING AND THEN SAUTEEING THEM?
kat, no insult intended, but i am wondering why you are baking them rather than browning/searing in a pan and sauteeing to finish? When you do this stove-top method, the outsides get a nice caramelization/browning, and the meatballs cook in some of their own released fat- which makes them v. flavorful. Since you are serving these tomorrow? and you have already pre-baked them, I would still suggest you reheat them in a skillet, which will keep them moister than oven-finishing. If they don't all get served together, keep the skillet on Low and partially covered -between served batches.
Par-baking is a common restaurant technique, since meatballs can take a while to bake all the way through. Whatever your recommended baking time is, shorten it by 15 minutes, then before heating to finish baking, pull them out to room temperature for about a half hour first. They'll bake faster that way. And when you remove them from the par-bake, be sure to cool them down right away. Have a lovely Easter.
Add a little more moisture (water or milk) to the recipe, bake at a slightly lower temperature, and take them out a few minutes before they are totally browned. Then seal immediately in an air tight container and refrigerate until Easter!
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kat, no insult intended, but i am wondering why you are baking them rather than browning/searing in a pan and sauteeing to finish? When you do this stove-top method, the outsides get a nice caramelization/browning, and the meatballs cook in some of their own released fat- which makes them v. flavorful. Since you are serving these tomorrow? and you have already pre-baked them, I would still suggest you reheat them in a skillet, which will keep them moister than oven-finishing. If they don't all get served together, keep the skillet on Low and partially covered -between served batches.
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