Hi ladies and gents, too?
After you mix up your favorite meatball recipe, whatever that might be, HOW DO YOU COOK/PREPARE YOURS?

In the past, I've made small 1 inch balls > dropped them into boiling water until they float > then scoop them out to drain > put them on a tray to freeze an hour or so > pop them into the freezer baggies for use later.

The last time I made them larger (1-2 in), I think I pan-cooked them till browned and then baked them 20 min. or so... then to freezer. I don't think this batch is going to work... looking for suggestions.

Thanks!

I put on rack over baking tray and bake until no longer pink. I love that the fat drains off.

All my relatives make them the way you do, including me. Frying in olive oil and then baking them makes them so yummy!
I fry practically nothing but my meatballs. I also put some in the sauce and leave some out b/c I love them plain :D:D
I put lots of parsley and grated Romano into them.
Geezzzzzzzz now I want some !lololol

I bake mine until no longer pink then put them on crockpot with sauce.

I just bought this meatball pan. I want the grease to drain away.


http://www.chefscatalog.com/product/...all-baker.aspx

I put them on a broiler pan and broil them until they are not pink. Turn them, and broil them on the other side. Then I place them in Spaghetti sauce and simmer them for an hour or so. The trick is to not let them brown under the broiler or they will not soak up the deliciousness of the sauce ;)

I bake them on my broiler pan so the fat drains off, usually I make extras and freeze those from this point and drop the rest in the sauce. I make mine more in the 2 inch range, mostly so cause I don't want to take the time to make mini meatballs.

I bake them in the oven in a cast iron pan. Edie

Cook them on the stove top in a fry'n pan (no oils added). Toss them all (including the drippings from the fry'n pan) in to marinara sauce :)

I browned them than bake for 30 minutes or so!