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Old 01-14-2009, 09:15 PM   #11
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I've fried them, baked them and even poached them (as albondigas), and I think that fried is probably the best. Just be sure to start them on medium and gently turn them as they cook so they don't fall apart. Or you'll have a pan full of hamburger....
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Old 01-14-2009, 09:58 PM   #12
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I like to use the fryer to give them a crunch. Yum
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Old 01-15-2009, 04:32 AM   #13
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I have been known to pan fry them then finish in the oven; pan fry then finish in the sauce; or pan fry then finish in the slow cooker in a BBQ/apricot preserve sauce as cocktail meat balls.
I have never done the really large meatballs only the small or medium sized meatballs.
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