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When I worked for a caterer, I learned two tricks about meatballs.
First, use a portion (i.e. "ice-cream") scoop of the desired size for fast, consistent meatballs that take a lot less time to form than doing messy hand rolling. When you drop the meatballs onto the baking sheet, DON'T worry if they seem a little loose, since they will firm up when cooked.
Second, DO crowd them together, since they don't really need ANY space between them and they'll separate easily after cooking.
This is SO much better than messy hands and spattering, low-capacity frying pans.
If blueberry muffins have blueberries in them, what do vegan muffins have?
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I've been baking mine also, Marye - much healthier and much easier! So, what ethnic meatballs are you making????
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
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