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.
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5/13/13 at 2:11pm