I'm stumped and hoping someone can tell me what is going on. I bought one of the huge packs of ground beef from Superstore (don't generally buy meat for me there but mention it in case that has anything to do with it) and thought I'd use my new slow cooker to make a big batch of meatballs. I also made a couple of hamburgers that fried up as per usual, no problem.
Anyway, nothing mixed in the meatballs that would be considered unusual I don't think (and nothing red) and they cooked for 6 hours on low with a couple of ounces of tomato sauce and water. there wasn't even enough of that to make it coat the meatballs.
When they were supposedly done there was still a lot of red/raw looking meat (I can't stand raw looking hamburger). Last night I thought I'd stick them in the frying pan but even after way too long, the meat was still raw/red looking. I cut the meatballs in half and cooked some more and still raw looking.
I don't understand. The burgers I made were fine but any from the slow cooker just won't go brown. When I cooked roast in the slow cooker it was fine so I'm not sure what I did or didn't do or if it was the meat, why not all the meat?
Comment Guidelines
We welcome your feedback on Houseandhome.com. H&H reserves the right to remove any unsuitable personal remarks made about the bloggers, hosts, homeowners and/or guests we feature. Please keep your comments focused on decorating, design, cooking and other lifestyle topics. Adopt a tone you would be willing to use in person and do not make slanderous remarks or use denigrating language. If you see a comment that you believe violates any of the guidelines outlined above, please click “Alert a Moderator.” Thank you.
make your meatballs in the oven....I have done this for years.....20 minutes at 400.....small to medium size.......then I transfer them to my large pot with sauce.........that way I can ensure they are cooked ( not pink) before adding them to the red sauce.....
When I put the meat balls raw into the slow cooker I always have enough liquid to cover them and start it on high for awhile. I then turn it down to simmer for a few hours. The only thing I can think of is that the fat in the meat picked up the colour of the tomato.
This recipe is good for a slow cooker. The ingredients sound weird but they are good.
[U]Sweet & Sour Meatbal[/U]ls.
1 (16 ounce) can sauerkraut
1 (16 ounce) can jellied cranberry sauce
1/2 cup packed brown sugar
1/2 (16 ounce) jar spaghetti sauce
3 pounds small meatballs
In a medium bowl, mix sauerkraut, jellied cranberry sauce, brown sugar and spaghetti sauce.
Place meatballs in a slow cooker set to low. Cover with the sauerkraut mixture. Cook 3 to 4 hours, stirring occasionally. this is a large batch so I cut it in half.
it might be the lil bit of tomatoe sauce that you put in the slow cooker that is making them look pinky/raw...i know sometimes my meatballs do that...but they're cooked..the only tip i have for you is...cook your meatballs in the microwave or fry them which ever you perfer...then add them to the slow cooker...i do that everytime i make meatballs