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Can we talk about the mess of making homemade meatballs?
I used to spend forever rolling meatballs for spaghetti night, like 45 minutes just shaping them. Now I just take 1 pound of ground beef, season it up, and press it flat into a sheet pan, bake at 400 for 15 minutes, then cut into squares. My kitchen counter is so much cleaner and dinner is ready by 6:30 instead of 7:15. Anyone else ditch the rolling for something faster?
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lindareed28d ago
Oh man, I was totally that person who insisted rolling meatballs by hand was "the only way" (my grandmother would be so disappointed in me, haha). I thought it would ruin the texture or something, but I tried your sheet pan method last week and honestly? I'm converted. The squares still soak up sauce just fine and my kids don't even notice the difference. Plus I can get the whole thing in the oven while I'm still chopping veggies, which is a game changer for weeknights.
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jason_stone28d ago
Wait, do you find the squares get crispy edges while the centers stay tender, or is it more uniform than hand-rolled meatballs? I'm curious about that because I always worry about drying out the outside before the inside cooks through. @lindareed your mention of doing it while chopping veggies has me wondering if you brown them at all first or just throw them straight in the oven.
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