Can I braise meatballs all day

  • Posted by: Susan
  • June 13, 2016
  • 1619 views
  • 15 Comments

15 Comments

PHIL June 15, 2016
Hi Antonia , the braciole is by memory, I guess I will have to take the time to write it down. For the eggs, it is simple , peel the harboiled eggs and throw them in the sauce whole. the absorb the sauce like sponges. the other option is similar to shakshuka int hat you just crack an egg on top of your sauce near before you are going to serve and let the whites cook through. the yolk can be runny or not, up to you. once the egg is cooked just scoop it out and put on the pasta, that's it.
 
amysarah June 14, 2016
Classic Italian-American "Sunday Sauce" (AKA "gravy") involves braising various meats all day - beef, pork ribs, sausage, braciole - and often includes meatballs. In the recipes I know, the meatballs are browned in a skillet and added in the last hour or so of cooking, not put up to braise all day with the other meats - so that may give you some direction.
 
PHIL June 14, 2016
You must be Italian. People look at me funny when I say gravy
 
amysarah June 14, 2016
I'm not, but I've been lucky to have some great Italian-American cooking. I've made a friend's grandmother's Sunday gravy a couple of times - true labor of love.
 
PHIL June 14, 2016
a good braciole is a work of art. My grandmother would put peeled hard-boiled eggs in , or you can just drop raw eggs on top and cook them like in a shakshuka
 
AntoniaJames June 14, 2016
Phil, please provide as many details as you can about your nonna's braciole! Hard cooked egg / shakshuka - wow. ;o)
 
Susan W. June 14, 2016
I agree with AJ Phil. If you can, posting that recipe would be all the good things.

AmySarah, you too. If you are allowed to share it, that would be fabulous.
 
amysarah June 15, 2016
Unfortunately, it's not precisely written down - I just have idiosyncratic notes taken while watching him make it (by heart, not from a written recipe.) When it's simmering-all-day weather again, I'll try to make a batch and measure/record properly!
 
PHIL June 14, 2016
Now I am in the mood for Bolognese sauce
 
BerryBaby June 14, 2016
Braising is usually for tougher cuts of meat to make them tender. Meatballs would probably fall apart. My suggestion would be to simmer the sauce for hours and then add the meatballs during the last hour. Any more than that and you would have meat sauce, not balls.
 
ChefJune June 14, 2016
I would think they would fall apart.
 
Smaug June 14, 2016
I can't see a lot of potential upside, but it's tempting to try it to see what happens. I'd guess they'd tend to get soggy and fall apart.
 
Susan W. June 13, 2016
Even in a slow cooker, 4-6 hours on low is optimum for meatballs. I like to sear them first to add that roasty flavor.
 
PHIL June 13, 2016
Why would you ? Are you making them in a slow cooker?
 

Voted the Best Reply!

HalfPint June 13, 2016
No, the meatballs will dry out and get tough. They'll overcook essentially.
 
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