How to Roll Meatballs
on Nov 01, 2024, Updated Jan 17, 2025
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Use your hands or a cookie or ice cream scoop to form smooth, round meatballs that look picture-perfect!
I will be the first to say there is nothing wrong with a slightly shaggy or unevenly shaped meatball, but there is also something so appealing about meatballs that are smooth and round and consistently sized! Well-shaped, perfectly round meatballs will cook more evenly and look more polished on the plate.
You can use your hands or an ice cream or cookie scoop to roll perfectly formed meatballs. These shaping techniques work for whatever meatball recipe you are making. My favorite meatball recipes to try include Spaghetti and Meatballs, Jumbo Meatballs, Sweet and Sour Meatballs, and Slow Cooker Buffalo Chicken Meatballs.
Table of Contents
How to Shape Meatballs: Use your hands or a cookie or ice cream scoop to form smooth, round meatballs that look picture-perfect!
Meatball Making Tips
If you want to be vigilant about making your meatballs the same size, the best way to do that is to weigh each meatball-sized portion of ground beef.
- For accuracy, use a kitchen scale; 1 1/2 ounces of meatball mix will make a meatball about 1 1/2 inches in diameter, a good medium-sized meatball.
- Alternatively, 3 fairly level tablespoons of meatball mix will make 1 1/2-inch meatballs. However, if you are measuring your mix by tablespoons, make sure not to press down on or compress the meat as you measure it out.
- For jumbo meatballs, use about 1/4 cup of the meatball mix for each meatball.
- To make mini meatballs, use about 2 to 3 teaspoons of your meat mixture. These are great for layering in a lasagna and using as a topping for pizza.
- Keep in mind that meatballs will shrink when cooked.
- Once meatballs are rolled, they can be sautéed, simmered in sauce, baked, or cooked in a slow cooker or instant pot.
- Formed meatballs can also be frozen for another time.
- When meatballs are baked, they will flatten out a bit on the bottom. This is fine! The tops will still be beautifully round.
- This method works for meatballs made with any kind of ground meat or sausage, such as ground beef, pork, turkey, chicken, or even fish.
FAQs
The key to preventing tough meatballs is not to overhandle the meat. For the most tender meatballs, use a light touch, and don’t compress the meatball mix while forming it into a meatball shape.
To form meatballs without the meat sticking to your hands, moisten your hands with water or a bit of oil before rolling them. If you are using the small meatball or ice cream scoop method, dip the scoop in water before scooping the meat mixture.
You can make and shape the meatballs a day before cooking them. Just store them in a single layer in an airtight container in the refrigerator. Or, line them up on a baking sheet and cover the meatballs with plastic wrap.
A medium scoop about 1 1/2 inches in diameter is usually the best option for scooping and shaping average-sized meatballs. You are more likely to see this type labeled as a cookie scoop; an ice cream scoop is usually larger.
How to Roll Meatballs by Hand
- Prep the pan and meat: Prepare a baking sheet by lining it with parchment paper or aluminum foil. Have your bowl of meatball mix at the ready.
- Decide how big you want your meatballs: A good medium meatball is about 1 1/2 inches, but you can make them larger or smaller as you wish. (See tips above for jumbo and mini meatball sizes.)
- Prevent sticking: Wet your hands slightly or coat them with a very thin layer of cooking oil.
- Shape the meatballs: Scoop up the desired amount of meat. Using a light touch, roll the meatballs into a round shape. Place on the baking sheet. Continue until all of the meat has been rolled into balls.
- Cook the meatballs: Proceed with your meatball recipe — baking, simmering, or sautéing. Or whatever you have planned! You can also freeze meatballs for later.
How to Make Meatballs With a Scoop
- Prep the pan, meat, and water: Prepare a baking sheet by lining it with parchment paper or aluminum foil. Have your bowl of meatball mix nearby. Fill a cup or bowl with cool water to dip the scoop and prevent sticking.
- Scoop and form the meatballs: Fill an ice cream or cookie scoop to gather up the meatball mixture. Gently release the meatballs onto the prepared baking sheet. Continue until all of the meat has been shaped into balls.
- Proceed with your meatball recipe.
Meatball Recipes
More Weeknight Cooking Tips
- How to Make a Classic Meatloaf
- How to Grill the Perfect Burger
- How to Form Hamburger Patties
- How to Cook Salmon
- How to Cook Turkey Breast
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How to Shape Meatballs
Equipment
- Ice cream or cookie scoop (optional)
Ingredients
- Water or oil (as needed)
- 1 recipe Meatball mix from Spaghetti and Meatballs (or other meatball recipe of your choice)
Instructions
Rolling meatballs by hand:
- Prepare a baking sheet by lining it with parchment paper or aluminum foil. Have your bowl of meatball mix at the ready.
- Decide how big you want your meatballs to be: – 1 1/2 inches is a good medium size, but you can make them larger or smaller as you wish – 3 tablespoons or 1 1/2 ounces in weight will yield 1 1/2-inch meatballs
- Wet your hands slightly or coat them with a very thin layer of cooking oil.
- Scoop up the desired amount of meat. Using a light touch, roll the meatballs into a round shape. Place on the baking sheet. Continue until all of the meat has been rolled into balls.
- Proceed with your meatball recipe — baking, simmering, or sautéing — or freeze the meatballs. Or whatever you have planned!
Rolling Meatballs With an Ice Cream or Cookie Scoop
- Prepare a baking sheet by lining it with parchment paper or aluminum foil. Have your bowl of meatball mix nearby. Fill a cup or bowl with cool water.
- Scoop up enough meat to fill the ice cream scoop. Gently release the meatballs onto the prepared baking sheet. Continue until all of the meat has been shaped into balls.
- Proceed with your meatball recipe.
Notes
- For jumbo meatballs, use about 1/4 cup of the meatball mix for each meatball.
- To make mini meatballs, use about 2 to 3 teaspoons of your meat mixture. These are great for layering in a lasagna and using as a topping for pizza.
- Learn How to Freeze Meatballs
