Meal preppers (and lazy cooks) have no need to fear. Researchers bust the myths on microwaving food – with tips on how to enjoy leftovers safely
Preparing meals in bulk and reheating them is a great way to save time in the kitchen and can also help to reduce food waste. You might have heard the myth that you can only reheat food once before it becomes unsafe to eat.
The origins of food myths are often obscure but some become embedded in our culture and scientists feel compelled to study them, for example the “five-second rule” or “double-dipping”.
The good news is that, by following some simple steps when preparing and storing foods, it is possible to safely reheat meals more than once.
Place the pot on medium heat and bring it to a slow boil. After it comes to a boil turn the heat down to low. This is a really gentle way to reheat your meatballs. You can let the meatballs cook slowly for 30 minutes or until the meatballs are completely reheated.
Since frozen meatballs take longer to warm, cook for 10 to 15 minutes in a 350 F oven, until the center reaches 165 degrees.
If baking to reheat, again use a medium setting, around 300 to 350 degrees Fahrenheit. While dry heat oven roasting cooks the balls from the outside in (the reverse of microwaving), high temperatures — over 400 F — overcook the exterior while leaving the center cold. Lower temperatures allow the heat to penetrate the meatball without drying out the exterior. Refrigerated cooked meatballs need only about 8 to 12 minutes in a 350 F oven, depending on diameter.
Whether your meatballs are fresh, refrigerated or frozen, there is a delicate balance between overcooking and undercooking. Overheated meatballs tend to be dry or rubbery while underheated meatballs may be cold or frozen in the center. The method used to heat the meatballs will affect the texture and flavor. You can also add heat to your meatballs with fiery spices.
Simmering meatballs in a sauce is an effective way to reheat without drying them out. Place meatballs in a pot of sauce, cover and simmer over low temperature on the stove for 20 to 30 minutes. Do not let the sauce come to a boil.
If reheating frozen meatballs in the microwave, use a paper towel or other microwave-safe drainer to catch excess liquid so the meatballs dont become soggy.
Why can food make us sick?
There are many ways bacteria and viruses can end up in foods. They may occur naturally in environments where products are harvested or contaminate foods during processing.
Viruses won’t grow in foods and will be destroyed by cooking (or proper reheating). On the other hand, bacteria can grow in food. Not all bacteria make us sick. Some are beneficial,including probiotics in yoghurt or starter cultures used to make fermented foods.
But some bacteria are not desirable in foods. These include those that reproduce and cause physical changes, making food unpalatable (or spoiled), and pathogens, which cause illness.
Some pathogens grow in our gut and cause symptoms of gastroenteritis, while others produce toxins (poisons) which cause us to become sick. Some bacteria produce special structures, called endospores, which survive for a long time – years, even – until they encounter favourable conditions which allow them to grow and produce toxins.
While cooking and reheating will generally kill pathogenic bacteria in foods, they may not destroy toxins or endospores. When it comes to reheating foods, toxins pose the greatest risk of illness.
The risk increases in foods that have been poorly handled or cooled too slowly after initial cooking or reheating, since these conditions may allow toxin-producing bacteria to grow and proliferate.
Bacteria that cause food-borne illness typically grow at temperatures between 5C and 60C (the “temperature danger zone”), with fastest growth occurring about 37C.
Foods that are best able to support the growth of these bacteria are deemed “potentially hazardous” and include dishes containing meat, dairy, seafood, cooked rice or pasta, eggs or other protein-rich ingredients.
A common culprit of food poisoning linked to reheated foods is Staphylococcus aureus, which many people carry in their nose or throat. It produces a heat-stable toxin that causes vomiting and diarrhoea when ingested.
Food handlers can transfer these bacteria from their hands to foods after cooking or reheating. If the contaminated food is kept within the temperature danger zone for an extended period, Staphylococcus aureus will grow and produce toxins. Subsequent reheating will destroy the bacteria but not the toxins.
Sign up to Saved for Later
Catch up on the fun stuff with Guardian Australias culture and lifestyle rundown of pop culture, trends and tipsEnter your email address
You Can’t Reheat Some Foods Under Any Circumstances
FAQ
How do you reheat fully cooked meatballs?
Is it safe to reheat meatballs?
Can you reheat cooked meatballs twice?
Can you eat leftover meatballs?
Can You reheat meatballs with sauce?
1. The best way to reheat meatballs WITH sauce. If you plan to serve the meatballs with sauce or gravy, reheat them on the stovetop with the sauce or gravy they’ll be served with. Combine the meatballs and sauce in a pan and cook over low heat until the meatballs are warmed through. The timing is dependent on how many meatballs you’re heating.
Can You reheat meatballs in a microwave?
Unless you have an inverter microwave, this is a necessary step. Place them on a microwave-safe plate. (Optional) If you reheat meatballs without sauce, cover them with a damp cloth to avoid drying them out. For the average 1000 watts microwave, reheat on medium heat for around 1 minute.
How to reheat frozen meatballs?
First, you should preheat your oven to 350 degrees Fahrenheit. Add a little olive oil to the bottom of a baking sheet. Place the meatballs on the baking tray in a single layer. Place the baking sheet in the preheated oven on the top rack. Let them cook for about 20-30 minutes. Reheating frozen meatballs in the oven is actually pretty easy.
What temperature should chicken meatballs be reheated?
They should be 165 degrees, especially if you reheat chicken meatballs. Keep them longer in the oven if the internal temperature is too low or if you feel they are not reheated enough, but check them every 3-5 minutes because they might burn quickly. Take them out and serve.