"fishman" > wrote in message
ups.com...
> How do restaurants cook their meatballs so that they are so round and
> evenly browned? I fry mine in a pan and they always have flat spots
> where they touch the pan. This area is also crispier than the parts
> that don't ever touch the pan.
>
> I have tried baking, and get similar results.
>
> I am referring to the big italian meatballs that get served with
> spaghetti. Thanks.


Based upon personal experience at the Macaroni Grill in Southern
California - they're made by Machine and Frozen off premises.

How do I know?

You have 3 guesses and the first 2 don't count.

Dimitri