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You are right, this is why the hotter you cook them the better, but you still have to get the center hot enough to kill any thing that could make you sick, you have to watch this with ground meat. Now if it is a nice thick steak I like to flash cook it. I get my grill up to where it is almost red, then trough the steak on it a sear it on both side, but leave it almost raw in the middle.
I like to cook them till they are dark on the outside, at about 375 F in the oven, or they can be cooked on the grill. It also depends on what type of meat you are cooking as to how you want to cook them.
I like to brown mine in a frying pan first. I think it helps seal the flavors in. I then bake them for about 25-30 minutes at 350. Don't over cook them, they will get really dried out.
I said 'beef' but I did this via email, apparently the description text in the body of the email doesn't get picked up. I'll have to add that to the list.
LOL, well I like mine dark on the outside and like I said 375, or I through them on the grill. I guess the details will be on your things to do list.
That really depends on the size of the meatball....on average, 30 minutes at 375 is plenty of time to cook them through.
