Make the Best Meatballs

Making meatballs is very similar to making meatloaf. Follow these tips for success every time.

• Combine all of the other ingredients first before adding the meat. As with all ground meat recipes, too much handling will make the meatballs tough.
• Vegetables like onions or shredded carrots should be cooked before adding the raw meat. The cooking time for meatballs isn't long enough to make the vegetables tender.
• When forming the meatballs, use a small ice cream scoop or melon baller so they are all the same size. They must be the same size so they cook evenly.
• Wet your hands with cool water when shaping the meatballs to help prevent the mixture from sticking to your hands.
• You can cook meatballs by browning in a skillet, simmering in liquid, or baking in the oven.
• When browning meatballs, don't try to move them until they release easily from the pan. One side may be more browned than the others, but the meatballs will stay together.
• Baking meatballs is very easy and takes less hands-on effort. Use an instant read thermometer to make sure the internal temperature is 165 degrees F.
• When making meatballs to simmer in a sauce or soup, use very lean meat or the finished product may be too greasy.
• Meatballs freeze very well. Cool them completely so they stay separate, then freeze in a single layer. When frozen solid, place gently into a hard-sided freezer container, label, seal, and freeze up to 3 months. To thaw, let stand in the refrigerator overnight, thaw in the microwave oven at 30% power, or just use as directed in recipe.