Serious Eats: Talk
some spicy meatballs
I have a good recipe for meatballs, originally Cooks Illustrated I think, and they're cooked in oil in a frying pan. I like the crusty surfaces, but it's a bit messy especially if other things are going on the stovetop.
So last week I tried roasting the balls at 410F, and they were nasty - icky liquid dripped out, and the balls were rubbery, with a mushy surface.
Is it possible to roast/broil meatballs so that they're crusty outside and still tender within?Thanks for any tips, I'm in the mood for a meatball sandwich!.