Reverse Sear

Lou_34544

I know most of us here would choose sous vide for most applications. In the event sous vide is not available, how do you feel about the reverse sear technique?

I am making meatballs and cannot sous vide them. Most meatballs are overcooked for too long in the oven, or braised for far too long in tomato sauce. I've also fried in oil (the italian way) but if the meatball is not small like a neapolitan meatball, the inside is basically raw - it requires a finish in a tomato sauce or oven.

I've seen reverse sear used with great success for steaks and large roasts, and was wondering if anyone here thinks it might work for meatballs? A low and slow bake to keep them juicy before blasting them at a broil or frying in oil the traditional Italian way?

Martin_411586

I generally sear from raw and then transfer to a sauce and gently cook.

A slow cook in sauce without a sear before of after can also work well and give you a super delicate meat ball. Depending on the other flavours in the sauce / dish I don't miss the sear on the balls.