Spaghetti and meatballs are red on the inside, but disappeared quickly. Is this just a chemical reaction, and the meatball is still thoroughly cooked? Meatballs are 1 inch in diameter, maybe 20-30 g.
I made some beef meatballs (fresh ground beef shank, red onions, parsley, bread crumbs, 1 egg). I sauteed them on the pot with olive oil, then simmered them with crushed tomato sauce and red wine for 25 minutes. Should I have simmered longer?
One meatball, where I must have not noticed the red phenomenon, tasted just like any regular hamburger meat (quite dry on the inside, actually). Some of the fat and fascia were getting caught between my teeth and some I wanted to spit out.
Edit: so I put it back on the stove and simmered (maybe even almost boiling) for a solid 45 minutes, which I should have done to begin with, because the sauce improved further and thickened. It was reheated served the following day. The meatballs still had the red-inside phenomenon!