Lisa Ann wrote:
>
> My question is this...how do you get them uniformly browned in the skillet?

You don't.

Oven baking is probably easiest at home and the method used by most
restaurants but large commercial operations typically brown/cook meat
balls with a deep fryer (usually a conveyer type), browns perfectly
evenly, no flat spots, no sticking, and it's fast.

When oven baking meatballs the more shallow the pan the better they
brown... jelly roll pans work fine.

Sheldon