best way to re-heat leftover Swedish meatballs?

[Lady_Tenar]

They're about an inch and a half in diameter. I'm thinking in the oven on a sheet pan at a low temperature. (Like 200?) What do you think?

[Cabbagesoup]

I would throw in a covered dish in oven 350 . Splash w milk, maybe some broth . Keeps them moist and holds onto their beefy taste.

[Heidi cooks and bakes]

I love the microwave for reheating. I'd put them into a dish with the sauce, then cover. I'd do a couple of minutes on 20% power, just to take the chill off them. Then I'd finish them up at a few minutes on 50% power. I never use more power than that when reheating. It really gives you control over the finished product, never rubbery or overcooked.

[ipsedixit]

Bring them to room temp, then put them in a sturdy Ziploc Bag, then bring a pot water to a low simmer and take it off the stove, drop in the Ziploc bag with the meatballs for about 1 minute. Voila. Reheated Swedish Meatballs.

[Bacardi1]

Unless they're of a type specifically marked "safe for cooking", Ziploc bags shouldn't be used in either simmering water or in the microwave. I contacted the manufacturers of the major brands of these bags & was told "no" as far as using them for any sort of cooking. Storage purposes only.

This was a hot topic back when everyone & his brother was using them to make "personal omelets".

[ipsedixit]

You're not cooking with it. Simply putting it in hot water for a minute or so. The occasional use ain't gonna kill you.

You know all those people who cook with plastic spatulas or spoons? They must all be dead, I guess.

[FrankJBN]

"You know all those people who cook with plastic spatulas or spoons? They must all be dead, I guess."

Right because plastic cooking utensils are exactly the same as Ziploc bags, just different shapes. Thanks for your insight.

[ipsedixit]

You're welcome!

[Bacardi1]

Look - do whatever the heck you want.

I'm just reiterating what both major-brand manufacturers (SC Johnson was one; I don't recall the other at the moment) wrote me in response to using their food-storage bags for ANY type of cooking. I was emphatically advised that the bags were not meant to be heated in any way; cold food storage only.

If you want to pooh-pooh the manufacturers' advice & cook in food storage bags - go to it. However, others here just might be interested in the information.

[cayjohan]

Just thinking out loud here, but is there any reason steaming wouldn't work? Swedish meatballs not being crispy as a rule, I can't really see a textural downside. And no need to commit to a sauce if you don't want it. I've never tried it, but I think now I will.

[Joebob]

Isn't steaming a much bigger PIA than nuking?

[cayjohan]

There is that, but not too terribly much work, in all. I have not been overly impressed with my results using the microwave; a bit too much bounce, versus tenderness. I just as often just opt for the sauce method, but I personally always prefer Swedish meatballs unsauced, sauce on the side. I would imagine, too, that timing would be important; seems like something one could over-steam. I'm curious to give it a try now, really.

[Joebob]

Please report.

[pinehurst]

Agree with the nuking.

[Joebob]

+1.

[dordalina]

I agree with Bacardi...I think the best thing to do is heat them stovetop in their sauce. I know it's not the same as warming up Italian meatballs (they have a lot more sauce), but I think heating them without sauce in the oven, even at a low heat will dry them out. Or, you could put the sauce and meatballs in the crockpot at low heat and let them heat up slowly.

[Bacardi1]

I think they'll dry out too much. I'd nuke them in the microwave. In batches if you have a lot to reheat. I reheat meatballs this way all the time. Either that or reheat them in sauce on the stovetop.