Forming meatballs into perfectly rounded spheres is one of the most time-consuming aspects of making them, and half the time, the meatballs still wind up flattening on one or two sides when you cook them. This drop-meatball technique changed our lives. You mix up ground beef with seasonings, then use two spoons to roughly form the mixture into rounds and drop them into the pan. They taste just as delicious as ones made the traditional way, and are a snap to reheat in a warm oven.
Get the recipe: Mark Bittman's No-Roll Meatballs