Brown them on the stove top, finish in the oven.
You shouldn't have crust on meatballs. Technically, you're supposed to cook them in the sauce.
That looks fucken awesomeMy wife really digs it when I put some fresh grated-non-ghetto-not-pregrated-parm into the sauce, so she gets what she wants. Lightens the sauce up a bit and gives a nice color imo.
What in the sweet fuck are you talking about?
I seal them off to begin with, I don't like them just boiling. I know it's a low simmer, but they're tastier (to me) if I seal them off quickly.
The juice that you do lose (minimal) goes into the sauce.
We like a slight crust. Sometimes I even do them in the smoker. They are great. Takes like an hour.
I add a little of the grease to the sauce.
This is a lot of wheel reinventing.
I'm not disagreeing, it's just how I've always done it. I always put parmesan and fresh basil in the meatballs as well as the sauce which might not be correct but it works for me.
Parmesan in the meatball is legit.
Nah, we just enjoy cooking and using different methods.
I was being serious with the cutting question. If you have a crust on your meatballs, they wouldn't just break under a fork.
Oh its not bad, they stay nice a juicy, you can cut the with a fork or spoon.
Gosh darnit
What u asking that Celine Dion neck for?
He seems to think I'll have a thick crust on my balls, and I'm trying to figure out why.
