Searing Meatballs: Pan-Fry Like A Pro

Pan-searing meatballs is a convenient alternative to baking them, especially if you don't have an oven or want to avoid heating up your kitchen. This method is also ideal if you plan on cooking the meatballs in a sauce later. However, it can be messier, and the meatballs may not have the same perfect shape as baked ones.

To pan-sear meatballs, start by making your favourite meatball mixture. Then, heat a skillet or frying pan over medium to medium-high heat and add some oil. Carefully place the meatballs in the hot oil and sear for about 2 minutes on each side until browned. Lower the heat to medium and continue cooking, turning occasionally, for a total of 10 to 20 minutes, depending on the size of your meatballs.

If you want to finish the meatballs in a sauce, simply sear them first and then add them to your sauce. Gently simmer until they're cooked through, which will take about 10 minutes, depending on their size.

Choosing the right oil for pan-frying

The key to choosing the right oil for pan-frying is to understand the smoke point of the oil. The smoke point is the temperature at which the oil will burn and produce smoke. When this happens, the oil starts to break down, which can negatively affect the flavour and nutritional integrity of your food.

Therefore, when pan-frying, it is best to choose an oil with a smoke point above 375°F. Oils with moderate to high smoke points include:

• Olive oil (refined or light olive oil)
• Avocado oil (refined)
• Sunflower oil
• Canola oil
• Corn oil
• Safflower oil
• Peanut oil
• Vegetable oil
• Grapeseed oil

Some of these oils are considered neutral oils, meaning they have a more subtle flavour and will not impart a strong taste to your dish. These include vegetable, canola, corn, and grapeseed oils.

Olive oil, on the other hand, will add some flavour to your dish, so it is important to keep that in mind when choosing your oil. Additionally, olive oil has a lower smoke point than some of the other oils, so it is better suited for pan-frying thin cuts of meat or sautéing vegetables.

If you are looking for an oil that is versatile and can be used for multiple frying methods, consider vegetable, peanut, canola, or corn oil. These oils have high smoke points and are suitable for a variety of frying techniques.

For pan-searing meatballs, a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil, would be a good choice. This will ensure that your meatballs get a nice sear without burning the oil and affecting the flavour of your dish.

Meatball mixture and shaping

Ingredients

You can use any ground meat or a mix of ground meats for your meatballs. A blend of ground beef and pork is a good option, but you can also use ground lamb, turkey, chicken, veal, or buffalo. Keep in mind that fattier meat will result in more tender meatballs, while leaner meat may make them tougher.

Other ingredients to include in your meatball mixture are:

• Fresh or dried breadcrumbs (you can substitute with panko, a slice of torn-up bread, or crumbled saltine crackers)
• Eggs (these act as a binder to hold the meatballs together)
• Grated cheese (Romano or Parmesan)
• Freshly chopped herbs (such as Italian flat-leaf parsley)
• Seasonings (salt, black pepper, dried Italian seasoning, etc.)
• Milk or water
• Olive oil for pan-frying

Mixing the Meat

Combine the ground meat, breadcrumbs, eggs, cheese, herbs, and seasonings in a large bowl. Use your hands to mix the ingredients until they are just blended, being careful not to overmix. You can also use a stiff spatula or spoon if you prefer. Adding a little milk or water to the mixture will help keep the meatballs moist.

Shaping the Meatballs

Pinch off a piece of the meat mixture and gently roll it between your hands to form a meatball. The ideal size is about 1 1/2 inches or ping pong ball-sized. If the mixture is sticking to your hands, wet your hands with cold water before shaping each meatball. Place the shaped meatballs on a rimmed baking sheet, making sure they are not touching.

Cooking the Meatballs

There are two main options for cooking your meatballs: roasting or simmering in a sauce.

Roasting is a good option if you plan to serve the meatballs without a sauce or if you want to freeze them for later. Preheat your oven to 400°F and roast the meatballs for 25 to 30 minutes, or broil them for a more browned and crispy effect.

Alternatively, you can simmer the meatballs directly in a marinara or other pasta sauce. Add the meatballs to the sauce and cover and simmer for 30 to 35 minutes until they are cooked through.

Whether you choose to roast or simmer your meatballs, make sure they are cooked to an internal temperature of 165°F.

Pan-frying temperature

The ideal temperature for pan-frying meatballs is medium heat or medium-high heat. This will ensure that the meatballs are browned on the outside and cooked through on the inside.

When pan-frying meatballs, it is important to add enough oil to the pan to prevent the meatballs from sticking. A good guideline is to add about 1/4 inch of oil to the pan. If you are cooking a large batch of meatballs, you may need to work in batches to avoid overcrowding the pan, which can cause the meatballs to steam instead of fry.

It is also important to note that the cooking time will depend on the size of your meatballs. Smaller meatballs will take around 8 minutes to cook, while larger meatballs will need a few extra minutes. A good way to check if your meatballs are cooked through is to use a meat thermometer. The internal temperature of the meatballs should reach 165°F to ensure they are fully cooked.

Braising meatballs in sauce

First, make your meatballs according to your favourite recipe. You can use any type of ground meat, but a mix of ground beef and ground pork will give you nice fat and flavour. Combine the meat with herbs, spices, breadcrumbs or torn-up pieces of bread, milk or ricotta, eggs, and cheese if you like. Mix everything together well, but gently, and form the mixture into balls.

Next, sear the meatballs. Heat a sturdy, large Dutch oven or a skillet with a good amount of olive oil over medium heat. Add the meatballs in batches and sear for 3-4 minutes on each side, until they are well browned. If your pot looks dry, add more oil.

After searing the meatballs, don't wash the pan! Instead, add some water to the pot and use the liquid to scrape up all the browned bits, which will add flavour to your sauce. Then, add your sauce ingredients. You can use a simple tomato sauce or try something more complex like a red wine tomato sauce. Bring the sauce to a simmer over medium-high heat.

Now it's time to braise the meatballs. Tuck the meatballs into the sauce, making sure they are mostly covered by the liquid. Cover the pot and braise in the oven at a low temperature (around 300-325 degrees F) for about 90 minutes to 2 hours. The low temperature is important to allow everything to braise without burning the sauce or meat.

Your meatballs are now ready to serve! They go well with pasta, crusty bread, or in a sandwich. You can also freeze them for up to 3 months and reheat them gently when needed.

Storing and reheating meatballs

Storing Meatballs:

Before storing your cooked meatballs, let them cool down to room temperature. If you plan to freeze them, place them on a baking sheet and put them in the freezer for about 2 hours until they're solid. Then, transfer the meatballs to a freezer bag or an airtight container. Make sure to remove as much air as possible from the bag before sealing and dating it. Meatballs can be stored in the freezer for up to 6 months. If storing in the refrigerator, they will last for about a week.

Reheating Meatballs:

There are several effective methods to reheat meatballs, each with its advantages. Here are some of the most common approaches:

• Reheating in the Oven: Preheat your oven to 300°F (150°C). Place the meatballs in an oven-proof pan or baking dish. If using saucy meatballs, cover them with foil. Bake for approximately 30 minutes (for frozen meatballs) or 15-20 minutes (for refrigerated meatballs), or until they are hot all the way through. For saucy meatballs, increase the baking time to about 45 minutes.
• Reheating on the Stove: This method works well for both sauced and plain meatballs. Place your meatballs in a pan and add a little water or broth. For sauced meatballs, heat on low heat until warmed through, stirring occasionally. For plain meatballs, bring the water or broth to a boil, then lower the heat to low-medium and add the meatballs, reheating them until they reach an internal temperature of 165°F (74°C).
• Reheating in the Microwave: Place the meatballs in a microwave-safe bowl and sprinkle them with a small amount of water. Cover the bowl with pierced plastic wrap or a lid. Heat the meatballs in 30-second intervals, stirring in between, until they are warmed through. The timing will depend on the number of meatballs and whether they are refrigerated or frozen.
• Reheating in a Skillet: Lightly oil a skillet and heat it on medium heat. Add the meatballs along with a small amount of water. Cover the pan with a lid and heat for 3-4 minutes, shaking the pan occasionally. Remove the lid and continue frying for another 3-4 minutes (or longer for frozen meatballs) until heated through.

Remember, when reheating meatballs, you want to ensure they are thoroughly heated without overcooking them, as this can lead to dryness and a loss of flavor and texture. Always aim for an internal temperature of 165°F (74°C) to ensure food safety.

Frequently asked questions