par baking the giant meatballs?

I've been making the giant meatballs from the book for a while now and I'm curious about partial baking them ahead of time in order to reduce the time when doing actual prep for service. I assume they must do that at Tony's restaurants, anyone know the best way to do this? Thanks for any help!

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Aaron F.
posted about 1 year ago

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Hi Aaron, I'll find out for you in the next day or so and post back!

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Raj Irukulla admin
posted about 1 year ago

Wonderful, thank you!

- Aaron   about 1 year ago

Those look great. We cook them almost like we speak about in the book at 400 degrees for about 30 minutes or until about 140 inside then place them into the Sauce which is hot on a steam well. If you want them crispier then leave them in longer or put the broiler on for a little bit.. Ours crisp up nicely so they are nice and fresh on the inside and can sit in the sauce for hours without getting weak or broken

Tony Gemignani admin
posted about 1 year ago

Thank you!

- Aaron   about 1 year ago

Unless you've got a restaurant and prepare them ala minute'...the administrator answered your question!

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James Arlotta
posted 7 months ago

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