I think that this is an important point: --Not only does extended cooking make a difference in how the meatballs taste, but its a drastic one, and not in the right direction. Meatballs cooked for 15 to 45 minutes or so were still tender and moist with a smooth, almost custard-like texture that just melts in your mouth. Between one hour and four hours, the meatballs become increasingly tougher and dryer. By the time youre over the five-hour mark, the meatballs are dry and crumbly, having expelled a good chunk of their moisture to the pot of sauce:-- seriouseats/2015/01/the-best-slow-cooker-meatballs-recipe.html
Posted on: Mon, 26 Jan 2015 00:46:11 +0000
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