zxcvbob wrote on 27 Jan 2006 in rec.food.cooking

> Lisa Ann wrote:
> > Okay, I googled here to get ideas on making Italian meatballs,
> > planning to put them in spaghetti sauce after cooking them. No
> > problem, they tasted pretty good.
> >
> > My question is this...how do you get them uniformly browned in the
> > skillet? It's bad enough that my kitchen floor is uneven (so
> > naturally my stove is too), but I'd go to try to brown another
> > side....and because they were now browned and flattened on the first
> > side, they just kept trying to roll back over.
> >
> > I gave up, and ended up finishing them in the oven. I have no
> > talent, apparently, for cooking round things.
> >
> > Lisa Ann
> >
> >
>
>
> I always brown them in the oven and finish them in the sauce. I'm
> gonna make a couple of pounds of meatballs tomorrow, roast them, and
> freeze them.
>
> Bob
>

I make up the fixins, spread them in a squarish glass casserole dish and
draw lines thru the hamburger to ensure equal sized cubes of meat. Roll
each of the cubes into balls and bake till almost cooked in the oven on a
cookie sheet with a rack. Then finish them off in whatever sauce I'm
using. I go the 'little cube method' way due to getting impatient and
getting too much size difference in my meat balls.

I fine cooking them to medium rare in the oven and finishing them off in
the sauce gives the sauce a flavour boost and I get better textured meat
balls, as they haven't cooked to mush.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.