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I'm gonna make myself some sheftalies tomorrow (a Greek-style meatball) and I need some advice on cooking them.
They're slightly larger than your average meatball, see, and when I've fried them before they've always been pink in the middle and I've had to cut them open and re-fry them, which pretty much ruins them.
I've tried frying them on low heat for about 20 minutes, then frying them on high heat for an extra five minutes to crisp up the outside, and they're still pink in the middle. What am I doing wrong?
Can anyone recommend a good frying technique for meatballs or should I cook them in the oven instead?
And, if I do cook them in the oven, will there be a huge difference in taste or texture?
tl;dr need advice on cooking large meatballs
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Forgot to say that these things are best barbecued, but don't have access to one at the moment plus the weather is shit right now.
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>>8307884
Fry them then bake them.
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>>8307891
That doesn't sound like a bad idea. How long should I fry them for? Just enough to brown them up a bit?
Thanks btw
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>>8307897
yeah just fry for the outer texture you want then bake at 350 for like 20-30 mins. or broil on high until desired texture then bake at lower temp for ~15 mins
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>>8307972
Sounds good, I'll give that a go.
Thanks!
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>>8307891
This doesn't sound bad, but I would try broiling them.
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