Why are my meatballs sticking to the pan?

Chef's answer
To help with the sticking to the pan, try to keep them moving in the pan until they firm up a little bit. To get them to combine better I try to keep the ratio of mince to non-mince ingredients at around 5:1 so for 500g of mince I'd only add 100g of other stuff like onions and breadcrumbs as well as an egg.
Frequently asked Questions 🎓
How to Prevent It. Follow these steps: Heat oil in a heavy-bottomed skillet over high heat until it is just smoking (on most stovetops, this takes 2 or 3 minutes). Sear the meat without moving it, using tongs to flip it only when a substantial browned crust forms around the edges.26 Mar 2018
To prevent food from sticking to aluminum foil when baking, without using oil or butter, crinkle the aluminum foil up first before spreading it on the baking sheet. The crinkled surface will prevent enough of the food item from sticking that you should be able to easily remove it.
If you're baking or roasting fish in the oven, you'll need a baking sheet and either parchment paper or aluminum foil, which make for easier clean-up and help to prevent sticking, says McCue. Before placing the fish on the baking sheet, brush the paper or foil with neutral oil for an instant nonstick surface.19 May 2020
The most obvious is to put a barrier between what you're cooking and the surface of the pan. You can use some kind of cooking fat, such as butter or oil. Provost recommends heating the pan first. Then add the fat and let it get hot, but not so hot that it burns.11 Mar 2019
Also, your wet batter mix can't be too wet. If it is to wet and runny, it won't stick. You want it the consistency of pancake batter. If it is not sticking, try add more dry mix to the batter to make it less watery.29 Feb 2008
He says the keys to keeping it from sticking are:
  • heat a heavy pan to a high heat (use an oil with a very high smoke point - he used canola but added a bit of butter)
  • dredge lightly with a bit of flour (shake off excess)
  • jiggle the pan around a lot for the first 10 seconds or so after adding the fish, skin-side down!
  • 17 Oct 2011
    Wet your hands with cold water (prevents meat from sticking) and mix ingredients just until blended. Over-mixing will cause your meatloaf to become tough. Press meat mixture into prepared loaf pans.3 Dec 2014
    A few more cooking questions 📍