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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.
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
When making meatballs, I like to use an ice cream dipper to make the meatballs all the same size and shape.
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.
By chef4u from Sylvania, OH
I learned a lot about cooking from my dad. Once all of the ingredients for the meatballs were well mixed, he 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. It is also a good way to remove some of the extra fat. I hope this helps.
By Barbara from Bremerton, WA
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.