I learned how on the job.

Always put my balls in a hot oven for a time.

De greases them and makes em crusty! Then into homemade red.

My wife loves my crusty balls!

Uhhh but I'm making chicken soup. We have the airway crud and are trying our best to recover.

Ahhh! Meataballs. Now THOSE balls, I'll lick.

Mweatballs made with Pork,Veal and Beef !!!

Mmmm Mmmmmmmm

wheel,,

Pan fried. That's the way it has always been done in my family and every other Italian family I know.

Andy's approach is pretty much authentic "old school guinea meatball" as far as I'm concerned

"Maggio si mangia bene e vivere a lungo!"

Youz guyz can talk about pan fryin all ya want.

If'n we were to have a Ball-Off, I'd kick your collective arsses.

I'm jus' sayin...

I bet you would love to have a ball off, Sparky.

TG.......the pan fry, IMHO, creates a great texture on the outside of the ball.....sort of like the bark on a good meatloaf.

You can also do it in the oven (I've done this when cooking MUCHO balls).

If you haven't tried it..........give it a shot.

Andy,

I have done it.

I only take the time to make meatballs when I've got an all day sauce brewin. Sometimes when mixing the meatballs, I'll freeze a bunch of them.

If I'm making a "quick sauce" and can't let them cook in it, I'll pan fry or sometimes oven bake them.

I agree that the texture is superior, but the flavor is not nearly as good.

If you had one of my meatballs that was panfried, you'd like them.

If you had one of mine that was cooked in my sauce, you'd kick your momma for showing you the wrong method.

That's all I'm sayin...