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Make Meatballs (Without the Mess)

Try this easy technique on your next spaghetti night.

By Lygeia Grace
Making meatballs illoOlivier Kugler

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.

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Quick Tip

Aluminum foil and plastic wrap in a drawer

The flan can be baked up to 3 days in advance; refrigerate, loosely covered with plastic wrap. Unmold just before serving.