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Baking Jumbo Meatballs

post #1 of 2
Thread Starter 

I have made some jumbo(6oz roughly) meatballs out of beef/pork/lamb/mushrooms/cheese/etc.  About 3 lbs total.  Can I cook them in the oven low and slow, like 275 degrees for a couple hours?  Or do they need to be cooked a little quicker, like 350 for 1 hour?  And should I foil them?  I guess I'm primarily concerned with them either losing all their moisture or falling apart. 

post #2 of 2
Did you make a sauce to serve with the meatballs? If you did then you could bake them in the sauce.
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