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

FAQs

Is it better to cook meatballs before adding to sauce? ›

Adding raw meatballs to the sauce and gently simmering till cooked yields ultra-tender results, and infuses the sauce with meaty flavor—a slow cooker gives great results.

As the collagen in the meat dissolves over time, it transforms into gelatin, which not only adds a silky texture to the sauce but also contributes to the overall richness and depth of flavor. The longer the simmer, the more tender and succulent the meatballs become.

Although the meatballs are not browned first, they still cook though in the sauce and it is safe to add them to the sauce raw, as long as the sauce is kept at a simmer until the meatballs are cooked through. Cooking the meatballs this way means that they stay quite tender even when cooked.

YES! I do this every time I make meatballs. You can freeze the meatballs after you fry them, but before you cook them in the sauce. Let them cool and then store them in a ziploc bag.

I usually start it out on medium-high heat and add my raw meatballs to the pan. When the sauce comes to a boil, I lower the stove to medium-low heat and let the meatballs cook slowly. The meatballs will be completely cooked in about 30 minutes, but the cooking time can be longer.

I find that baking them and then finishing them in the sauce is the best method. Baking them ensures even cooking and browning as well as good flavor development. Throwing them into the sauce for a few minutes before serving flavors the sauce and keeps the meatballs moist and delicious.

Another method is not to use meat that is too lean – fat increases tenderness. I have used lean meats and the results are okay but using a fattier meat is pretty key; opt for 15 to 20% fat in your meat. I don't use this one any longer, but a long, low and slow cook with give you very tender meatballs.

Egg: A lot of meatball recipes add egg to the mince mixture because it helps to bind the balls together. Breadcrumbs: Breadcrumbs also help to bind your meatballs. If the mince mixture is quite wet, breadcrumbs will help soak up excess moisture so that the balls don't fall apart.

More Reasons Your Meatballs are Hard

Sticky hands can result in an overworked farcemeat. Too much time spent forming the balls can also make them tough, and you're more likely to overwork them if you can't get them off your hands.

In an oven preheated to 350 degrees F, these meatballs should be fully cooked through and evenly browned in about 30 minutes. An instant-read thermometer inserted into the middle of the meatball should read at least 165 degrees F.

What causes meatballs to fall apart in sauce? ›

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.

Bring the sauce to a gentle boil, then reduce the heat back down to a light simmer. Add the meatballs and toss them with the sauce. Cover the pot and simmer for 45 minutes.

Frying them gives a nice crust but takes a lot of watching as they can easily burn. Baking gives the same result with less work.

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.