Gently roll and fry, don’t bake
“Frying gives you that beautiful golden brown crust that seals in the juiciness of the meat,” says Arpaia. It’s important to roll each meatball the same size for even cooking. Arpaia’s pro tip is to dab a little olive oil on the palms of your hands so the meat doesn’t stick, then gently form the balls, being careful not to overwork the meat mixture. Pour a couple inches of oil into a pan and turn the burner on medium-to-high heat (the ball should sizzle when you drop it in), then fry for three to four minutes on each side until golden brown. Flip once and place on a sheet pan. “Don’t overcrowd the pan and don’t use paper towels to soak up the oil. I think the extra oil is good for the sauce,” she says.