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Shaping Meatballs

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What is your favorite method for shaping meatballs? There are a number of ways to shape meatballs once the ingredients have been mixed. This is a guide about shaping meatballs.
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By 3 found this helpful
August 28, 2009

I always have left over meat loaf. After it cools, I roll into one inch meat balls. I put 12-14 meat balls into a freezer bag.

When I have spaghetti, I use them in the spaghetti sauce. They are an instant hit.

Source: I have been doing this for 40 years.

By By Ellen Lou Severs, author of A Whisper Through Life from Knoxville Tn.

Comment Was this helpful? 3
February 7, 20110 found this helpful

I use a melon scoop. I use to use a ice cream scoop, however, they were to big and fell apart. So I started using a melon scoop. I take a large skillet, spray Pam and preheat on medium. I take out the meat balls after freezing and cooking them on each, side for 3 mins, until light golden brown. this will help them to retain their shape. Forgive me for not going into detail about the meat balls.

Thank You all for your Patience.

Ellen from Tennessee

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April 18, 2011

When making meat balls, shape the meat into a long roll and cut it into the size balls you like - it saves time! It also makes them look prettier because they are all the same size.

By mamacrafter from TN

Comment Was this helpful? 2
April 20, 20110 found this helpful

Another great way to get evenly sized meatballs is to use a small cookie scoop. Goes a lot faster than forming them by hand.

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By 5 found this helpful
June 12, 2009

When making meatballs, it can be time consuming to roll them by hand. Instead, I use my cookie scoop. It's similar to an ice cream scoop only smaller. It makes nice even size meatballs every time and is much quicker and keeps my hands clean. I lay each one on a sheet of a waxed paper jelly-roll pan and they can be frozen in the pan then put into freezer bags or you can drop them into your sauce to cook them. You can also lay them on Parchment paper lined jelly roll pan or a foil lined pan and bake them.

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By chef4u from Sylvania, OH

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February 10, 20051 found this helpful

When making meatballs, I like to use an ice cream dipper to make the meatballs all the same size and shape.

By Robin

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By guest (Guest Post)
February 10, 20050 found this helpful

I find that turning the meat on to my cutting board and shaping it into a square and then scoring into the size of the meatballs I want. Then I just cut the "squares" and form meatballs.

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By 3 found this helpful
October 27, 2011

Once all of the ingredients for the meatballs were well mixed, my dad would roll small amounts of the meat in the palms of his hands. Then we put them on a cookie sheet to brown slightly in the oven, this helps hold them together better.

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By 0 found this helpful
May 4, 2007

Meatballs with less effort. In today's newspaper (April 25, 2007), the Dallas Morning News ran a column titled "Double Duty Dinners", by Susan Nicholson, about making a meatloaf and, after baking, cutting it into small squares.

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