How to Make Hamburger Meatballs on the Stove

Grilling hamburger meatballs can be challenging due to their high fat content. However, you can easily prepare delicious hamburger meatballs in a pan right in your kitchen. Start by shaping the ground beef into flat patties, then cook them in a hot pan over high heat until both sides are crispy. Finally, serve them with toasted buns and enjoy with your favorite side dishes!

- 0.7 kg ground beef - Salt - 4 burger buns - Cheese (optional) - Optional side dishes

Choose high-quality beef with an 80/20 lean-to-fat ratio. The hamburger won't taste as good if you use lean beef. Avoid beef with a lean ratio of 90% or higher. If you prefer a leaner option, you can go for 85/15, but 80/20 is still the best choice.

• It is advisable to buy freshly ground beef at the butcher's counter for the best quality.

Shape the meatballs to weigh about 170 grams each. You can use a kitchen scale to measure each portion, or estimate the size of each meatball based on the amount of meat you have.

• For example, if you have 700 grams of meat, divide it into 4 portions.

Gently form the meatballs into flat rounds. The less you handle the meat, the more tender it will be. Quickly shape each ball before moving on to the next. To make a flat patty, roll the meat into a ball first, then press it down to flatten.

• There's no need to crush or knead the meat, as doing so will make it tough.

Press into the center of each patty to create a slight indentation. Meatballs tend to puff up when cooked. To prevent this, press your thumb into the middle of each patty to create a small dimple.

• Skip this step if you prefer the meatballs to puff up.

Place the meatballs in the refrigerator for 20 minutes. Wrap the meatballs and put them in the fridge. Chilling the meatballs helps prevent them from falling apart while grilling, and ensures the center of the meat doesn't cook too quickly.

• Do not leave the meatballs out at room temperature to avoid creating a breeding ground for bacteria.

Preheat the cast-iron pan over high heat. Put the pan on the stove and set the heat to high. Wait for the pan to get hot before adding the meat. You can splash a little water to check if the pan is hot enough. If the water sizzles immediately, the pan is ready.

• Alternatively, you can use a grill pan or other types of pans, but the cast-iron one will give the meat a crispier texture.

Sprinkle salt on the meatballs just before grilling. If you salt the meatballs too early, the salt will draw moisture out of the meat, which you want to avoid when making hamburger meatballs. It's best to add the salt right before grilling to maintain the meat's juiciness.

• You can also add a little pepper if desired, or use a pre-seasoned salt mix for extra flavor.

Place the meatballs into the pan. Gently lower each meatball into the pan. Be cautious of any splattering oil when placing the meatballs! They will sizzle as soon as they hit the pan, creating a crispy golden crust.

• If you have one, consider using a splatter guard to avoid oil splashes.

Flip the meat after 2-4 minutes. When grilling over high heat, the first side of the meat will cook in just a few minutes. Upon flipping, you’ll notice the other side has a beautiful golden-brown color with a crispy crust. Whether you prefer your meat rare or medium, you’ll still want the exterior to be crispy.

• Use a thin spatula to flip the meat. A thin spatula will be easier to slide under the meat.

Grill the meatballs for up to 10 minutes. After 10 minutes, the meat will definitely be well done. If you prefer your meat medium or rare, you’ll need to grill it for less time.

• Check the temperature by inserting the thermometer’s probe into the meat. Ground beef will be well cooked at 71°C. The U.S. Food and Drug Administration recommends grilling ground beef to this temperature.

Press the crumbled pieces together. Sometimes the meatballs break apart. If this happens, simply use a spatula to press the crumbled pieces together. Grill for a few more minutes and they will bind back together.

• You can add cheese as the meat is finishing to help hold the meatballs together.

Add cheese at the last minute. If you want to add cheese, place slices on the meatballs right at the end. Cover the pan with a lid or aluminum foil to trap heat and melt the cheese.

• Many types of cheese work wonderfully with hamburger patties. American cheese melts well, but cheddar, Gouda, Monterey Jack, blue cheese, and Swiss are also delicious options.
• You can sprinkle a little water into the pan. The water will quickly turn into steam beneath the lid and help melt the cheese.

Take the meatballs out and serve them. Use a spatula to scoop the meatballs from the pan, placing them on a plate or directly onto a round bun. Add your favorite sides and enjoy!

• You can use condiments like mayonnaise, ketchup, mustard sauce, or barbecue sauce.
• For sides, try adding raw onions, grilled onions, lettuce, tomatoes, grilled mushrooms, bacon-wrapped pork belly, or sliced avocado.

• Thin cooking spatula
• Cast iron skillet or grill pan
• Pan lid or aluminum foil
• Plate