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Meatballs - to brown or not brown 1st?

i'm talking your standard red sauce meatball here - what's your take, brown before simmering or not?

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  1. i'd brown them first just to give em more flavaflav.

    1. I have browned before simmering but we prefer the texture when we throw them right into the simmering sauce. I think it makes the sauce taste better too.

      3 Replies
      1. re: southernitalian

        I don't brown either. Must be a southern Italian thing. :-)

        1. re: southernitalian

          They hold together? Big ones? I had never considered not browning. I think the earth is quaking below my feet because of that revelation!

          1. re: Sal Vanilla

            I guess I typically make them about 2 inches in diameter. I skim the fat off the top each time I check the sauce.

        2. I brown.

          But there is no right way to do this. Just depends on your preferences re: texture and the flavor profile of your sauce.

          1. Definitely brown. A quick sear really brings out the flavor of the meat.