Meatball holding during service

[Chefboy74]

I would like to hear from anyone with experience in cooking and holding meatballs for dinner service. I recently started working at an Italian place but their method of reheating and holding in water on a steamtable leaves the meatball dry and flavorless. Holding them directly in the marinara seems to break them down.

Edited December 20, 2011 by Chefboy74 (log)

[Robert Jueneman]

Have you tried putting them in a big Ziploc, and then into a sous vide bath? I gather that what you are trying to do is cook the meatballs, then serve them as needed.

[Paul Bacino]

I'm not in food service but, we run an Italian festival once a yr, and we keep our meatballs in sugo sauce without much of a problem, when we run the line for dinners for 500 + people. Could be the recipe or to hot of holding temps? Curious whats your water temp for holding the meatballs?

Just a FEW thoughts

Paul Bacino

Edited December 20, 2011 by Paul Bacino (log)

[Karri]

Why don't you just fry them medium before and finish them with the sauce as needed?

[Alex]

I'm disappointed. I read the title of the thread and anticipated a spirited discussion of an odd but amusing esoteric food-related religious practice. Oh, well.

[Karri]

Alex, I see what did there you.