Make Meatballs (Without the Mess)

Try this easy technique on your next spaghetti night.

  • Lygeia Grace

Shaping ground beef, pork, lamb, or turkey into meatballs can be a sticky business. To keep meat from glomming on to your hands, wet them in cold water first (repeat as needed). The moisture will create a barrier between your skin and the meat. Try this method with burgers and meat loaf, too.