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Meatballs should be cooked longer so they flavor the sauce. However, I eat my steak rare and if you are not eating a beef/pork combo meatball, you should live. The pink color might be coming from the seasoning or from the sauce ingredients and not from a lack of thorough cooking. For instance, celery added to a meatloaf recipe can keep it pink. Or rosemary acts as an antioxidant to maintain hamburger color.

Your best bet to assure thorough cooking is to check the temperature of the meat balls with a thermometer. The recommendation is to cook ground beef to 155°F.

Unfortunately, from a food safety standpoint, eating a steak is very different from eating ground beef. Since the pathogens of concern reside as contaminants on the meat surface, a rare steak is usually not dangerous since the surface of the meat is cooked, Beware of pinned steaks! But with ground beef, the surface of the meat has been mixed in throughout the meat. That's why the recommendation is to not eat rare burgers.

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16y ago

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