Nytimes Cooking Skillet Meatballs

Preheat oven to 400F.

Nytimes cooking skillet meatballs. Fry the meatballs in hot vegetable oil in the skillet for 10 minutes. Flip and swear the meatballs on the other side for 2 minutes or until browned. Reduce heat to medium-low and pour the marinara sauce in the skillet.

Cook turning and shaking the pan until meatballs are browned all over. Heat a large skillet over medium-high then add the oil and let it heat up until it thins out. Meatballs are made from ground beef onion garlic and other seasonings rolled into little balls before cooking.

Transfer to a plate. Ricotta is the secret to tenderness in these all-purpose meatballs. Add 2 tablespoons of oil.

Carefully place the meatballs in the hot skillet and sear the bottom about 2 minutes. Remove and sprinkle some more parmesan cheese on top for good measure. Then take them out on an oven plate and put them in the oven for another 10 minutes to simmer in their own juice.

The only other meatballs that I regularly make are Vietnamese style mini meatballs served with noodles. Pan Fried Meatballs. Add some oil let it heat up then add the meatballs.

Add oil to the skillet and wait a few seconds for it to heat up. Coat skillet with olive oil and warm over high heat. Remove meatballs and drain on paper towels.