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meatballs

When pan frying meatballs they always stick. Always. I have used cast iron, non stick and copper. What am I doing wrong? Thanks!

asked by Holly 6 months ago

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14 answers 720 views
PHIL
PHIL

PHIL is a trusted home cook.

added 6 months ago

Are you heating the pan and oil before putting the meatballs in? The pan needs to be nice and hot. Meat shouldn't be ice cold either.

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Holly
added 6 months ago

Hi- yes, I get the pan and oil very hot. Meat may be too cold, but by the time I get to the last round they wouldn't be too cold and they usually still stick... Thought next time of maybe baking them for a bit first? They often just end up misshapen and black on the outside to be cooked on the inside.

Nancy
Nancy

Nancy is a trusted home cook.

added 6 months ago

A work-around.
Bake the meat first as a meatloaf, then cut in smallish pieces and add to your sauce.
Not exactly meatballs, but this method will give you cooked insides and not-charred outside.

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Holly
added 6 months ago

Thanks!

PHIL
PHIL

PHIL is a trusted home cook.

added 6 months ago

I find baking is a lot easier and consistent. They only time I would fry is if I do a quick fry and toss them in pasta sauce to finish cooking. Frying is a bit of a pain anyway. Maybe someone else here can provide a better answer to why they stick. Maybe you are turning them too soon. Once they brown they should release.

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Holly
added 6 months ago

Thanks!

Dina
added 5 months ago

Yeah, I've been making meatballs for a couple of decades, and I just bake them at 350 for about 35-45 minutes before adding them to my sauce and letting them finish up in there.

Dina
added 5 months ago

I should add, they are always cooked when they come out of the oven, but I add them to the sauce to let everything hang out and share flavors for awhile.

Smaug
added 6 months ago

You need the oil to be fairly deep, so that the meatballs will be partially floating in it- this not only will prevent sticking, it will keep you "balls" from flattening into squiggets. And the oil does need to be pretty hot- you need to boil off any surface moisture before it reaches the pan.

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Smaug
added 6 months ago

It's also a good idea to roll them in flour, bread crumbs or the like before frying- many recipes call for this. And you could, of course, use a non stick or well seasoned cast iron pan.

BerryBaby
BerryBaby

BerryBaby is trusted source on General Cooking

added 5 months ago

I agree with Smaug about rolling them lightly with flour. I have found this helps tremendously to keep them from sticking and adds a light crust.

Summer of Eggplant
added 5 months ago

Do the meatballs have enough fat in them? I made some yesterday and I usually add some diced bacon or pancetta in with the ground pork and beef. I also roll them in flour as mentioned previously. No sticking.

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MMH
MMH
added 5 months ago

We like a lamb meatball recipe broiled under the broiler.

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