I just made meatballs (in tomato sauce, for spaghetti). They are delicious, but unevenly browned. The recipes I consulted (including Lucinda Scala Quinn's Mad Hungry and the always-reliable 365-Ways to Cook Hamburger and Other Ground Meat) call for browning the meatballs evenly before simmering in the tomato sauce. But I ended up with meatballs that were very patchy. Sometimes nicely browned on 2 sides, with an unbrowned area around the middle (like the equator, if you think about each meatball like a planet). I made sure not to crowd the pan while browning.
Any meatball experts out there who can share some tricks?
You deserve a cookie.
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better -- including recipes, how-tos, and exclusives and great gift ideas from Provisions, our kitchen and home shop.