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

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

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.

Hee hee, Lisa, for you to have that much of a problem with the
meatballs, with the floor, and stove not being level, I was wondering if
your living in the Leaning Tower of Piza? :-)

Really Lisa, for you to spend that much time, ensuring that every square
centimeter on the meatballs are browned, by then I would think they
would be overcooked?

They don't have to be perfect, just cook them enough, so that they have
some browning on them. The main purpose is to cook them a little bit in
the pan, so they don't disintegrate when they're put into the sauce.

If you overcook them, they'll most likely be better suited for golf,
rather than for eating.

My meatballs usually consist of a mixture of beef, and pork, chopped
garlic, egg, a little chopped parsley, and some water soaked, and
squeezed out italian bread broken up, never breadcrumbs, and never milk
in them. (essentially my grandmothers method, and she was from Italy)

On occasion, a little bit of Pignoli nuts-seeds might find its way in
too. Mark

Mark D wrote:

> My meatballs usually consist of a mixture of beef, and pork, chopped
> garlic, egg, a little chopped parsley, and some water soaked, and
> squeezed out italian bread broken up, never breadcrumbs, and never milk
> in them. (essentially my grandmothers method, and she was from Italy)

Why not soaked in milk? Have you tried them side by side with water?
I did, and I preferred them soaked in milk, but I'd be interested in
your observations.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

"Reg" > wrote in message
...
> Mark D wrote:
>
>> My meatballs usually consist of a mixture of beef, and pork, chopped
>> garlic, egg, a little chopped parsley, and some water soaked, and
>> squeezed out italian bread broken up, never breadcrumbs, and never milk
>> in them. (essentially my grandmothers method, and she was from Italy)
>
> Why not soaked in milk? Have you tried them side by side with water?
> I did, and I preferred them soaked in milk, but I'd be interested in
> your observations.
>
> --
> Reg email: RegForte (at) (that free MS email service) (dot) com
>

My Italian mother always adds milk to her meatball mix...when compared to
mix made without milk, the milk ones tend to be much more tender, and less
of the chewy or golfball variety

me...I tend to be time-challenged, and often toss the meatballs straight
into the sauce without browning, they cook and add a lovely heartiness to
the sauce as well (you also don't have to season the sauce as much, as some
comes from the meatballs)

Cheers
Maria

"Lisa Ann" > wrote in message
. com...
> 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.
>


I use a measuring cup to portion out the meat mixture. That way they are
all nicely the same size. You can roll them in fresh bread crumbs if you
like. I cook them in muffin tins a la Alton Brown in the oven - 400F for 20
minutes. I serve them as a main course, on a bed of sauce with a large
dollop of ricotta and plenty of parmesan. You want them to be very tender,
moist and juicy. The oven method is ideal for this.

Paul

On Sat, 28 Jan 2006 05:04:02 GMT, "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.

If they become flattened on one side, they are too soft. They should
hold their shape. Cut back on the number of eggs or add more bread
crumbs (or whatever).

Sue(tm)
Lead me not into temptation... I can find it myself!

Lisa Ann wrote:
>
> It's bad enough that my kitchen floor is uneven (so naturally my stove is
> too).

Everyones floor is uneven, that's why stoves have leveling legs...
adjust the leg scews until your stove is perfectly level (check across
the burners and the oven racks), most all appliances have leveling
legs; fridge, dishwasher, clothes washer, clothes dryer... if
applainces are not properly leveled they won't operate properly, their
life will be shortened, and a dangerous situation can ensue... not
being level your stove is dangerous.

In article > ,
"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

FWIW, if your stove is a slide-in, it should have leveling feet.
Browning them in the oven completely is a fine plan, btw -- no need to
turn and misshape them.

A friend of mine doesn't brown the meatballs, just drops them into her
vat of spaghetti sauce for cooking there.
--
http://www.jamlady.eboard.com, updated 1-27-2006, The Best Dead Spread Yet

In article >,
zxcvbob > wrote:

> 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

And I do mine in the microwave around the perimeter in a glass pie
plate. Maybe 2-3 minutes for a load. I don't care if they don't get
brown because they're going to pick up a coating of whatever sauce I
serve them in, anyway.
--
http://www.jamlady.eboard.com, updated 1-27-2006, The Best Dead Spread Yet

Melba's Jammin' wrote:

> In article > ,
> "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
>
>
> FWIW, if your stove is a slide-in, it should have leveling feet.
> Browning them in the oven completely is a fine plan, btw -- no need to
> turn and misshape them.

We have a slide-in and it does have leveling feet and an anti-tip
bracket. Both are important. Our free standing range also has leveling
feet so the OP should check to see if her model has them. It will make
cooking a little more enjoyable.

Temp and timing please? I've always browned meatballs in a fry pan.
The oven methods sounds easier and would free up the time it takes them
to brown to do other prep work. Do you use a casserole dish, sided
cookie sheet? Do you use any kind of rack to allow any grease to drip
away from the meatballs?

>
> A friend of mine doesn't brown the meatballs, just drops them into her
> vat of spaghetti sauce for cooking there.

We like meatballs with different sauces so I make up a huge batch and
freeze them. Then we can use the sauce of choice when desired. It can
be a real time saver on busy nights to take out frozen meatballs, toss
them in sauce, then top noodles. I'd say along with a tossed salad and
a bread of some sort, you could have a nice meal on the table in well
under 30 minutes. Rachel Ray would love it

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

In article >,
L'Esperance > wrote:

> Melba's Jammin' wrote:
> > Browning them in the oven completely is a fine plan, btw -- no need to
> > turn and misshape them.

> Temp and timing please?

I fake it. Maybe 375 until they're brown or done? I'd probably take
one out after about 10-12 minutes to check doneness. Quality Control,
doncha know.

>I've always browned meatballs in a fry pan.
> The oven methods sounds easier and would free up the time it takes them
> to brown to do other prep work. Do you use a casserole dish, sided
> cookie sheet?

Shallow. Sided. 11x15 jelly roll pan.

> Do you use any kind of rack to allow any grease to drip
> away from the meatballs?

No rack -- the meat bulbs would get rack dents in them. That wouldn't
do. Alex made paper towels so the meatbulbs get drained there. Move
them off the baking sheet with a spatula slid deftly beneath them. Like
cookies. :-)

> > A friend of mine doesn't brown the meatballs, just drops them into her
> > vat of spaghetti sauce for cooking there.
>
> We like meatballs with different sauces so I make up a huge batch and
> freeze them. (snip)
> a bread of some sort, you could have a nice meal on the table in well
> under 30 minutes. Rachel Ray would love it

Y'know, I've skipped all those RR threads because I don't have cable tv.
Based on your remark, though, I'm guessing I'd enjoy her programming.
I like to have meatballs in the fridge, too. They are versatile.

After my sister was released from hospital, I went to her house one day
and cooked for her freezer. I brought my bag sealer along and when I
went home, she had 30+ meals in her freezer that required VERY little
extra prep beyond heating. Several of those meals involved meat-a-balls.
--
http://www.jamlady.eboard.com, updated 1-27-2006, The Best Dead Spread Yet

In article >,
(Curly Sue) wrote:

> If they become flattened on one side, they are too soft. They should
> hold their shape. Cut back on the number of eggs or add more bread
> crumbs (or whatever).
>
> Sue(tm)

Sue, do you know if there is any way to make a 'lighter' meatball and
still have it round? I'm not wild about the leaden dense ones.
--
http://www.jamlady.eboard.com, updated 1-27-2006, The Best Dead Spread Yet

Melba's Jammin' wrote:
>
> Shallow. Sided. 11x15 jelly roll pan.

Um, technically wouldn't yours be a *jam* roll pan?

> No rack --

Whaddaya mean no rack -- you have a rack!

> balls would get rack dents.

No dents with your rack! hehe

Sheldon Ballbuster

Melba's Jammin' wrote:
> In article >,
> (Curly Sue) wrote:
>
>
>>If they become flattened on one side, they are too soft. They should
>>hold their shape. Cut back on the number of eggs or add more bread
>>crumbs (or whatever).
>>
>>Sue(tm)
>
>
> Sue, do you know if there is any way to make a 'lighter' meatball and
> still have it round? I'm not wild about the leaden dense ones.


More bread would make them lighter. Use finely torn stale bread, not
dried bread crumbs. (I like them leaden and dense.)

If you use ground turkey (the really cheap frozen kind) for a large
percentage of the meat, you won't need to add any eggs. The
mechanically separated turkey meat is sticky enough.

The meatballs I'm gonna make today will be half cheap bulk turkey
suasage and half 85% lean ground beef. No eggs, and not much bread. I
haven't tried this combination yet. I'll season them with a little
minced onion, dried parsley, garlic powder, and allspice. Maybe a twist
of black pepper, maybe not.

Bob

Melba's Jammin' wrote:

> In article >,
> L'Esperance > wrote:
>
>
>>Melba's Jammin' wrote:
>>
>>>Browning them in the oven completely is a fine plan, btw -- no need to
>>>turn and misshape them.
>
>
>>Temp and timing please?
>
>
> I fake it. Maybe 375 until they're brown or done? I'd probably take
> one out after about 10-12 minutes to check doneness. Quality Control,
> doncha know.
>
>
>>I've always browned meatballs in a fry pan.
>>The oven methods sounds easier and would free up the time it takes them
>>to brown to do other prep work. Do you use a casserole dish, sided
>>cookie sheet?
>
>
> Shallow. Sided. 11x15 jelly roll pan.
>
>
>>Do you use any kind of rack to allow any grease to drip
>>away from the meatballs?
>
>
> No rack -- the meat bulbs would get rack dents in them. That wouldn't
> do. Alex made paper towels so the meatbulbs get drained there. Move
> them off the baking sheet with a spatula slid deftly beneath them. Like
> cookies. :-)
>

Thanks for the tips. I'm planning on making up a batch of meatballs
later today so will try the baking method.

>
>>>A friend of mine doesn't brown the meatballs, just drops them into her
>>>vat of spaghetti sauce for cooking there.
>>
>>We like meatballs with different sauces so I make up a huge batch and
>>freeze them. (snip)
>>a bread of some sort, you could have a nice meal on the table in well
>>under 30 minutes. Rachel Ray would love it
>
>
> Y'know, I've skipped all those RR threads because I don't have cable tv.
> Based on your remark, though, I'm guessing I'd enjoy her programming.
> I like to have meatballs in the fridge, too. They are versatile.
>
> After my sister was released from hospital, I went to her house one day
> and cooked for her freezer. I brought my bag sealer along and when I
> went home, she had 30+ meals in her freezer that required VERY little
> extra prep beyond heating. Several of those meals involved meat-a-balls.

I started uni when my youngest started kindergarten and continued for
over 10 years. Due to family and educational constraints, I became a
master at 30 Minute Meals. I was determined to put homecooked, tasty
meals on the table so I had to find a way to do it. I like Rachel Ray
because she comes up with ideas that back then I would have welcomed
with open arms. With careful planning and a little pre-prep on the
weekends, most nights I could put a nice, homecooked meal on the table
in less than 30 minutes. One trick is to have versatile pre-made things
like meatballs on hand in the freezer. Seasoned ground beef is another
time saver. Frozen casseroles are great too if you pop them in the oven
and set the timer to go on at a certain time leaving you only the salad
prep. A breadmaker with a timer is deligtful for enjoying fresh bread
with almost no effort. I never really got the hang of the slow cooker
since I was never much in the mood to chop vegetables at 5 am and by the
time I got to bed around midnight most nights, I was too tired to chop
vegetables.

L'Espérance wrote:

>
> Temp and timing please? I've always browned meatballs in a fry pan. The
> oven methods sounds easier and would free up the time it takes them to
> brown to do other prep work. Do you use a casserole dish, sided cookie
> sheet? Do you use any kind of rack to allow any grease to drip away
> from the meatballs?
>


I bake them in a greased 9x13 glass pan at 350deg. for 20-30 minutes
depending on the size. I usually use ground sirloin so there's not that
much fat that accumulates.
>
> > We like meatballs with different sauces so I make up a huge batch and
> freeze them. Then we can use the sauce of choice when desired.


Yes, I do too. We usually end up with either homemade spaghetti sauce
or a sour cream ersatz Swedish sauce. They are also good sliced and
layered in lasagna.

gloria p

Puester wrote on 28 Jan 2006 in rec.food.cooking

> L'Espérance wrote:
>
> >
> > Temp and timing please? I've always browned meatballs in a fry pan.
> > The oven methods sounds easier and would free up the time it takes
> > them to brown to do other prep work. Do you use a casserole dish,
> > sided cookie sheet? Do you use any kind of rack to allow any grease
> > to drip away from the meatballs?
> >
>
>
> I bake them in a greased 9x13 glass pan at 350deg. for 20-30 minutes
> depending on the size. I usually use ground sirloin so there's not
> that much fat that accumulates.
> >
> > > We like meatballs with different sauces so I make up a huge batch
> > > and
> > freeze them. Then we can use the sauce of choice when desired.
>
>
> Yes, I do too. We usually end up with either homemade spaghetti sauce
> or a sour cream ersatz Swedish sauce. They are also good sliced and
> layered in lasagna.
>
> gloria p
>

I use a half ground beef and half ground pork meat mixture, soda cracker
crumbs(some pea sized crumbs, most smaller), italian seasoning blended
spice mixture (penzys), powdered mustard (keen's), egg, milk plus every
now and then some ground chipotle chile or BBQ sauce. Sorry can't give
any measurements...

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

"Lisa Ann" > wrote in message
. com...
> 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 have seen them deep-fried for even browning. I generally accept that they
will be browned on 3 or 4 flat spots and not all over.



--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm
>

"Melba's Jammin'" > wrote in message
...
> In article >,
> (Curly Sue) wrote:
>
> > If they become flattened on one side, they are too soft. They should
> > hold their shape. Cut back on the number of eggs or add more bread
> > crumbs (or whatever).
> >
> > Sue(tm)
>
> Sue, do you know if there is any way to make a 'lighter' meatball and
> still have it round? I'm not wild about the leaden dense ones.

Lightness comes from moisture. I use fresh bread crumbs soaked with a
little milk. Also, don't over combine the mixture, basically toss it
together. Of course the perfect meatball must be deep fried. If I were to
go that route I'd deep fry them just to firm them up then finish them in an
oven.

Paul

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.
>

I gave up on frying them long ago. I have much better luck with the oven.

"L'Espérance" > wrote in message
...
> Melba's Jammin' wrote:
> We like meatballs with different sauces so I make up a huge batch and
> freeze them. Then we can use the sauce of choice when desired. It can be
> a real time saver on busy nights to take out frozen meatballs, toss them
> in sauce, then top noodles. I'd say along with a tossed salad and a bread
> of some sort, you could have a nice meal on the table in well under 30
> minutes. Rachel Ray would love it

Could you tell me the different sauce ideas and how to make them please.
I'm very new to meatballs.

Jen

"Sheldon" > wrote in message
ups.com...
>
> Melba's Jammin' wrote:
>>
>> Shallow. Sided. 11x15 jelly roll pan.
>
> Um, technically wouldn't yours be a *jam* roll pan?
>
>> No rack --
>
> Whaddaya mean no rack -- you have a rack!
>
>> balls would get rack dents.
>
> No dents with your rack! hehe
>
> Sheldon Ballbuster


You're slipping Sheldon! Where's the joke about *faking it* QUOTE: "I
fake it. Maybe 375 until they're brown or done? I'd probably take
one out after about 10-12 minutes to check doneness. Quality Control,
doncha know" )

Jen
>

Jen wrote:

> "L'Espérance" > wrote in message
> ...
>
>>Melba's Jammin' wrote:
>>We like meatballs with different sauces so I make up a huge batch and
>>freeze them. Then we can use the sauce of choice when desired. It can be
>>a real time saver on busy nights to take out frozen meatballs, toss them
>>in sauce, then top noodles. I'd say along with a tossed salad and a bread
>>of some sort, you could have a nice meal on the table in well under 30
>>minutes. Rachel Ray would love it
>
>
> Could you tell me the different sauce ideas and how to make them please.
> I'm very new to meatballs.
>
> Jen
>
>
Oh sure. Honey garlic is a favourite as is sweet & sour meatballs.
These can be used as appetizers or meals. Swedish meatballs are always
used as as meal here. A simple mushroom sauce works as a sauce as does
a cheese sauce. Now, how to make...

Spaghetti sauce is rather easy since I make my own sauce but you could
use canned sauce. I must confess to using a store bought honey garlic
and sweet & sour sauce for the appetizers for a couple of reasons the
first being I'm generally short on time. A mushroom or cheese or combo
sauce is really easy to make. Make a simple white sauce. Add either
sauteed mushrooms and onions or cheese or combination of two or more.
Pour over the meatballs and mix well. Another one we like is just plain
sauteed onions deglazed with red wine. It is a thinner sauce but still
works.

On Sat, 28 Jan 2006 10:16:46 -0600, Melba's Jammin'
> wrote:

>In article >,
> (Curly Sue) wrote:
>
>> If they become flattened on one side, they are too soft. They should
>> hold their shape. Cut back on the number of eggs or add more bread
>> crumbs (or whatever).
>>
>> Sue(tm)
>
>Sue, do you know if there is any way to make a 'lighter' meatball and
>still have it round? I'm not wild about the leaden dense ones.
>--

I hear what you're saying

from Mom:
2 lb beef (we use ground round)
3/4 c dry unseasoned bread crumbs
3/4 c "grated cheese" (in our family, that always means pecorino
Romano)
3-4 eggs
seasoningsarsley, basil, garlic, salt, pepper

Mix the bread crumbs with seasonings in a glass measuring cup. Add
water until all crumbs are well-moistened but not soggy (the glass cup
allows you to see when this occurs). Mix with the other ingredients
in a bowl, with your hands. Lightly form balls, about 1.5" diameter
by rolling. Do not compress. The mixture should be firm enough by
itself.

Fry in a skillet. The oil should be a depth of half the diameter of a
meatball. The temperature can be tested with a small wad of the
meatball mixture. Fry the bottom half of the meatball. When it's
brown and crusty, turn and fry the other side.

This is how we always make them. How other meatballs end up being
dense, I don't know. But these aren't.

Sue(tm)
Lead me not into temptation... I can find it myself!

MG wrote:

> My Italian mother always adds milk to her meatball mix...when compared to
> mix made without milk, the milk ones tend to be much more tender, and less
> of the chewy or golfball variety
>

Yep. I like the note of sweetness that milk adds, too.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

In article > ,
"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.

I don't bother browning meatballs. I just form the meat into balls and
put them in tomato sauce and let them simmer for an hour or until
they're done. Works great and the meatballs get lots of flavor from the
sauce.