Hey all,
I'm working on a meatball recipe that I'm hoping to transfer over to a professional kitchen. I have a mix with great flavor and texture I really like, but I'm hoping someone here can help me develop a pickup that is quick in a fast paced setting (5 to 7 minute pickup or less) with a minimal loss in quality (for example, scooping meatballs out of hot sauce is quick but may not be the best product.)
I've par cooked meatballs before, I've heated them up in sauce, I've kept them in sauce for service, but want to try something different. After a good sear, I don't love how soaking them in tomato sauce takes away from that. The best meatballs I've ever had were cooked with CVAP at 180 degrees for 40 minutes, so they were are still tender and almost pink! Well, I don't have CVAP.
I know people reverse sear steaks; Does anyone think it might work with meatballs? I would like to try reverse sear so it cooks low, slow, and evenly, then chill and store. For the pickup, I'm thinking of blasting them in a high heat oven (get my sear and warm them through.) Then add the sauce so it's not one homogenous mess.
Any thoughts?
