How can i bake a tray of 60 meatballs in the oven without drying them out and leaving room for reheating on Easter?!

  • Posted by: Kat
  • April 3, 2015
  • 1340 views
  • 6 Comments

6 Comments

LE B. April 5, 2015
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.
 
LE B. April 5, 2015
sorry for the caps. Boy do i wish 52 would give us an EDIT feature on the Hotline.
 

Voted the Best Reply!

boulangere April 4, 2015
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.
 
QueenSashy April 4, 2015
undercook them by 5-10 minutes... when reheating, spray some water on the meatballs to restore moisture lost in fridge.
 
soozy April 3, 2015
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!
 
Mary H. April 3, 2015
Put tin foil aka aluminum foil over them
 
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