If you think meatballs are fussy to make, you probably haven't baked them.
Add meat and use thoroughly washed hands to mix everything together until evenly combined. Roll meat mixture into roughly 1 1/2-inch balls and place on an ungreased rimmed baking sheet . Start with the base recipe and see what you think. Once you’re familiar you can customize it to suit particular cravings.
Then there’s the danger: as the meatballs crisp, they sputter hot fat all over the stovetop and, likely, your forearm. Sure, you could wear an elbow-length oven mitt while you brown but it’s hard to operate tongs wearing a big mitten. And who wants to deep-clean the stovetop after dinner? Instead, set your oven to 425°F. Bake meatballs until sizzling and no longer pink, about 10 minutes. Increase heat to broil and broil until beginning to brown on top, 2 minutes.
Baked at this relatively high temperature, you’ll get some nice browning on the underside of the meatballs but, unlike broiling, you won’t have to squat in front of an open oven to make sure they don’t burn. Let the meatballs cool just slightly, then use a spatula to transfer them to plates or sauce or what have you. The beauty of these basic meatballs is that you can take them in different directions.
Per serving, saute 1 chopped carrot and 1 chopped celery stalk in a little olive oil. Add 1 cup of broth and a few meatballs per person. Simmer until warmed through; top with more chopped celery/celery leaves.
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