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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Tips on how to cook meatballs?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Tips on how to cook meatballs?),it will help you,my kids.

This is only my second time making meatballs. They have come out tasting good but the wrong shape. I just can't get them to stay round in the pan. They usually end up having three flat sides.I don't want to handle them too much because they might break apart... But if I avoid handling them too much, they lose their roundness by cooking for too long on one side. I am dying to know how chefs make those perfectly round meatballs! Any tips?

Answers:
The meatball recipe use comes from Better Homes and Gardens, and it calls for dry bread soaked in water and then squeezed. It also calls for eggs (as do most receipes for meatballs) and freshly grated parmesean cheese, and herbs, but I think it's the cheese, eggs, and bread that makes them hold together. As far as flat sided meatballs go, I started to cook mine under the broiler unstead of pan frying them, and it is much easier, less fat because it melts off, easier clean up, and the meatballs stay round! I broil them about 7 minutes per side (2 sides), and then they are cooked and firm enough to go into the sauce without falling apart. I simmer them in the sauce for quite a while (at least an hour), so I know they are cooked through.

Other Answers:
I add bread crumbs to my meatballs, the bread crumbs allow the meatballs to actually stay together and stick while you cook them... give it a try, see if it works.

I believe the egg & breadcrumbs keep them formed. But my girlfriend browns them in the oven instead of keep turning them in the frying pan before she puts in sauce. Try adding a little more breadcrumbs, or roll the meatballs in a little bit of breadcrumbs. I pop my meatballs in the freezer for a few minutes, just to set up a bit. Keep the frying pan constantly moving, so the meatballs roll around a lot. Don't cook them all the way through in the pan either. Just get them browned and then finish cooking them in the sauce. It'll enhance the flavor of the sauce too!

I roll them into the size of shape i want and boil them for 20 minutes. Works everytime!

I make the meatballs with bread crumbs and 2 eggs and after i make the meat balls i boil them gently in water till almost done,then brown them in a skillet,they turn out like olive garden's.I am a great cook!

Instead of frying them, try cooking them in marinara sauce. This ensures they keep their shape, and also adds great flavor to the sauce. often meatballs are deep fry (that way they are not resting on anything and they keep their round shape)
Good Eats Meatballs are baked in mini muffin tins, make the meatballs just large enough so they don'tcompletely fit in the hole but the sides rest and the fat drips out.
This works really well!


Baked Meatballs
Recipe courtesy Alton Brown, 2005
Show: Good Eats
Episode: Great Balls of Meat
Difficulty: Easy
Yield: 20 meatballs, 4 to 5 servings
User Rating: 4 Stars

1/2 pound ground pork
1/2 pound ground lamb
1/2 pound ground round
5 ounces frozen spinach, thawed and drained thoroughly
1/2 cup finely grated Parmesan
1 whole egg
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried parsley
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1/2 cup bread crumbs, divided

Preheat the oven to 400 degrees F.

In a large mixing bowl, combine the pork, lamb, ground round, spinach, cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes, and 1/4 cup of the bread crumbs. Using your hands, mix all ingredients until well incorporated. Use immediately or place in refrigerator for up to 24 hours.

Place the remaining 1/4 cup of bread crumbs into a small bowl. Using a scale, weigh meatballs into 1.5-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds, roll in the bread crumbs and place the meatballs in individual, miniature muffin tin cups. Bake for 20 minutes or until golden and cooked through.
Source(s):
http://www.foodnetwork.com/food/show_ea/episode/0,1976,FOOD_9956_40608,00.html SWEET AND SOUR MEATBALLS

2 lbs. hamburger
1/4 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper
2 beaten eggs
1/2 c. seasoned bread crumbs
1 grated onion

Mix together the above ingredients and form into small meatballs. Mix the following sauce ingredients in a pan and simmer for 5 minutes: 6 oz. grape jelly 1 tbsp. lemon juice
Add the meatballs, cover and simmer for 1 hour, stirring occasionally. Serves 24



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