"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.


Those lovely looking meatballs are most likely made by a machine then frozen
and shipped to the restaurant. Why do you want this result? I doubt that any
authentic Italian grandma ever had perfectly round meatballs!


--
Peter Aitken

Remove the crap from my email address before using.