Originally Posted by Helcifer
Hi Guys, I'm a newbie who is learning how to cook. Recently I have problem cooking meatballs. When I put the meatballs into the frying pan (which was covered with cooking oil & butter), the balls immediately sticked onto the surface of the pan.
And by the time I tried to roll or move the balls, the surface of the balls peeled off, therefore the shape of the meatballs was ruined.. Was it because the heat was too high? I notice that the meatball's surface that touched the pan first turned will blackish quickly (a sign of overcooked?).
Does anyone have any ideas to solve this problem?
Easy. Don't cook them in the frying pan. I've been cooking meat balls for 20 plus years
shows my age unfortunately, but it's been burned into my head don't cook them in the frying pan because they'll get burned every time.
In order to get a correct consistency, place them in a pre-heated oven at 400 for 10 minutes. This can also depend on the type of oven you have as times may differ. (A very important issue to make note of) Of course it's going to depend on the size meat ball you are making. When I make mine, they are on the large size because I want the meat and spices to be tasted. I would say the size is approximately 1-1/2" to 2" in diameter. I don't use anything to help me measure the meat, it is all done by feel and visual since I've been doing it for so long.
Wish you the best in locating what you need! Happy cooking!!