Put some parchment paper under them

>>22033732
if your pan is hot enough they shouldnt stick even without oil. maybe you're trying to turn them too soon. when theyre fully seared they should come up with next to no effort.

>>22033736
Do they? I just assumed I fucked up as soon as they stick
Should I pop them in the pan right out of the fridge or allow them to reach room temperature?

There is this method of braising them in salt water or stock before frying them up. It also keeps the meatballs spherical

>>22033740
i dont refrigerate at all. i mix my balls and put them straight into the panto just sear on each side in batches. i dont cook them fully at this stage. i get the sauce going then i add the seared meatballs to it when I'm ready to simmer and let it go for an hour or whatever. they finish cooking in the sauce and all their good juices infuse in the pot.
you can still do the fridge method if you want but generally for best sear it's recommended to use meat at as close to room temp as possible. trying to move them around before theyve developed a crust can also ruin the sear and make them fall apart so just be patient and gentle and theyll come up easy when theyre ready.

>>22033798
There is something wrong, here. My meatballs NEVER stick when I brown them in the oven before fully cooking them in sauce. I'd try using the oven and browning them slowly vs. a high-heat sear. Possibly you aren't rolling them tight enough. I know people say that will make them tough, but bullshit - firmness is related to the mix, not how you roll them. Wet your hands and make them good and tight, with no voids in the meatball, once you're done.

>>22033941
hang on i didn't look at the pic. If that is an actual pic of yours, I'm seeing maybe 3 things
>definitely not rolled tight enough
>MAYBE not quite enough egg
>too much breadcrumb
I'd say the mix is allowing them to fall apart.

>>22033732
Maybe the meat you're using isn't fatty enough? Or rather, there isn't enough fat in your meatballs? Instead of adding more fat to the meat, you could just oil your pan.

>>22033740
>>22033946
these
if they are falling apart you need to adjust your mix.
they will stick for a short time but will release once they have reached a proper sear. Give em a nudge. if they dont want to move dont force it

>>22034103
he said he is mixing in lard so i doubt thats they issue

>>22033732
>doesn't know how to make meatballs
Well we know what this means.

>>22033732
https://www.youtube.com/watch?v=wXCp15yT7Nc

>>22033732
I think it's more of a "need to learn how to cook with stainless steel" thing than a "my meatball tech is poor" thing in this case

>>22035255
>>22035614
I'm cum fused because I make beef patties but my patties are
70/30 beef to sausage
Dry spices
Garlic and parsley
And I got a machine that lets me press them good into discs ready for the freezing in bulk
But the meatballs do not behave like beef patties

>>22033732
Use parchment paper

>>22035622
yes anon. a ball doesnt behave like a disc. Im a little surprised it took cooking meatballs to figure this out

>>22035622
Like the others have said: use parchment paper. If you deep fry them beforehand, they'll deveop a sort of seal; that should help.

>>22035622
Are you just laying the patties on the pan the same as you are the meatballs? Putting meat on a cold pan and heating it up will cause sticking in the same way as one may not preheat a frying pan long enough before they put their meat in, else the meat sticks. I'm assuming you're putting the meat on the pan then putting it in the oven, meaning there's zero preheat.

Regardless of how you fix your problem, it shouldn't be confusing on why they stick in the first place.

>>22037504
No, I'm pan frying over the stove in stainless steel because that's the way I saw other people do it , I cook my burgers on a cast iron skillet that I keep seasoned