Trying to create a meat ball recipe similar to Pioneer woman,
without cooking the meatballs in half a cup of oil, and reducing the sodium a little bit.
Not exact matches
Personally I think browning is an important step, Cathy, but I've definitely
cooked meatballs before
without browning.
You get great flavour with the extra brown parts on the
meatball and the shape tends to be more round
without the flat spot that you will get by
cooking them on a cookie sheet in the oven, but honestly, will you even notice that in a soup?
Working in batches add
meatballs without crowding the pan and
cook about 4 - 5 minutes per side until browned.