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.