"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.
>

Many buy them frozen and maybe finish them in a pan with some garlicked oil
for your meal.

If they make their own, they usually use an ice cream scoop and a deep
fryer - more uniform product, less labor and thus a more cost-efficient way
while still controlling product.

If for some reason they can't change out the deep fryer oil or don't have a
dedicated fryer (spicy meata balls can flavor the oil), a 3-4 qt pan with
5-8 inches of oil done on the stove top also works.
(my preference with this method is to use the electric burner so the oil
vapors and drips from removing the meat balls can't be ignited by the gas
burner's open flame)

fwiw