Just a guess but could they be deep-fried til golden brown, then finished in
the oven or the sauce?

dizzi

"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.
>