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[quote=Anonymous][quote=Anonymous]I used to avoid making meatballs for some reason (I think I thought they were harder than they are) but after years of trying to find really, really good frozen meatballs, I gave up and started trying out different recipes until I found one that I could make in my sleep that had really good flavor and texture. This is the one I use: https://smittenkitchen.com/2019/03/perfect-meatballs-and-spaghetti/

Pro tip: using a scoop with a release makes forming the balls really easy. The recipe recommends a 3 tablespoon scoop, but if I'm doing a huge batch (I usually double or triple this recipe so that I can freeze 1-2 bags for very easy meals in the future), I will use a slightly smaller scoop. I generally use the scoop to get them on the tray but I will go back and just gently form them into a ball with my hands (otherwise you get little meatball domes, which is fine actually, but a ball will freeze better). Don't pack them too tight as a loose, open texture is usually better, especially if served in a sauce.[/quote]
This is a good recipe. [/quote]

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