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?
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)