Here’s a really simple tip to make dinner time a little easier (and we all want that, don’t we?): when you’re making meatballs, you don’t have to scoop them out and roll them one by one. For one thing, it takes forever. For another, I always wind up with meatballs of different sizes which bothers me to no end. Hey, it’s not about cosmetics–they don’t cook evenly!
A few years ago, I came up with a solution. I mix the seasonings in with the meat and then turn the mixture out onto a sheet of wax paper. I shape the whole mess into a large, flat rectangle, which I score with a table knife until I have a reasonably even grid. Then I cut through the scoring, leaving me with lots of little squares. Now, all I have to do is squish each square in my palms for a second or two, and they turn into perfect little balls.
Taking it one step further, since it’s so quick, I like to make triple batches and divide them into freezer bags (this works best if you first lay the meatballs out on a cookie sheet, making sure that they’re not touching, and let them freeze a little–that way, they won’t stick to each other once they’re in the bag). If I use seasonings that are basic enough (salt, pepper, garlic powder, minced onions …), then I can use the different batches of meatballs for completely different meals. Spaghetti and meatballs, of course, but also cocktail meatballs for a pot luck, or Italian wedding soup.
Works for me! Check out what works for Shannon.
(This tip also works for shaped cookies, such as Pete’s favorites: Snickerdoodles.)
I usually scoop my meatballs with a cookie scoop, but as a meatball lover I will have to try this!
Brilliant! Where were you last week? LOL. I am going to try this seeing spaghetti and meatballs are a staple here. Thanks for the tip!
I’ve tried the cookie scoop thing, too, and that does work well. But the grid thing has been the quickest for me!
(Can you tell that I’m married to an engineer?)
Wow what a great idea! I will definitely have to try this.
For me, it IS about the cosmetics! Never thought of the grid–great idea! I bake meatballs in the oven (25 minutes at 350) on a foil-lined baking sheet instead of frying–no mess!
I bake them, too! I hate frying. The stove is messy enough without a fine layer of grease settling all over everything. Not to mention the oil splatter on my clothing which I can never get out.
Good idea, I’ll have to try this because this usually takes too long (especially with an infant)!
ooh…you are brilliant. That is one tip I’ll be using…today, actually. I have spaghetti and meatballs on the menu. Hamburger’s defrosting now. Thanks!
I love this tip. I’m definately going to try it and…can I have a snickerdoodle?! Please.
Ellen,
Sure! We’ll meet at Karen’s house for spaghetti, and I’ll bring the snickerdoodles! =)
Mandy
Good idea!! Maybe I need to make some meatballs this next week!
Great idea!!
The girls often want to help, now it’ll be easier.
Thanks!