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Whats the best way to shape meatballs?

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Q.  Kathie Asks:  I could really use some help and probably a tutorial on how to cook meatballs.  Mine end up looking like scallops or meat-triangles.  It doesn’t seem to matter what type of meat I use, beef or turkey, or what type of pan, stainless or non-stick…so it has to be me!  I’m looking forward to your help.

A.  Kathie, if you’re only having problems with your meatball shape, then congratulations! Most people have problems with texture which comes from overworking the meat. It’s funny that you should mention scallop shape because that’s actually the shape I recommend. A meatball is, in fact, difficult to brown, but a meat “drum” or meat “mallow” can actually be browned on 2 sides.

My Penne with Turkey-Feta Meatballs is featured in this month’s Runner’s World and you’ll see that I shape them just as you do!  Thanks for being in touch.

About Pam Anderson

Pam Anderson considers herself Every Cook. A New York Times bestselling author, she has been cooking nearly everyday for over 30 years. With seven published books, she brings satisfying recipes and sage advice to both novice and veteran cooks. Whether you’re on a quest for the perfect brownie, wanting to get dinner on the table effortlessly, hoping to entertain more simply, attempting to shed pounds permanently, or looking to eat delicious meatless, Pam can help. AARP’s official food expert, she is a chef contributor at Runner’s World magazine. Pam is former Executive Editor of Cook’s Illustrated magazine. Her food articles have appeared in many food magazines. She teaches cooking classes across the country and appears frequently on TV and radio. She currently is blogging at her new site, Copper House Events.

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