On Mon, 04 Jul 2011 04:51:27 -0500, Omelet >
wrote:

>In article >,
> "Ophelia" > wrote:
>
>> "Jim Elbrecht" > wrote in message
>> ...
>> > On Sat, 2 Jul 2011 23:19:14 -0500, "Polly Esther"
>> > > wrote:
>> >
>> >>Company's coming and I already had the kitchen clean. Didn't want grease
>> >>spattering. I looked around a little with the recipe books and found in
>> >>Party Foods and Appetizers by Gwen McKee a way to cook them with no mess.
>> >> Discoveries: The neat little scooper tool that was meant for cookie
>> >>dough worked great. I don't think the ingredients mattered but the trick
>> >>was:
>> >> 'place in greased pan and bake at 375° for 30 minutes *covered*'
>> >> I had not wanted a greasy mess to clean up and covered in the oven
>> >>worked great. The jelly roll pan was a good choice and next time I'll
>> >>line
>> >>it with foil and not even have that pan to wash. Polly
>> >
>> > I don't cover them-- but I ran across that 'bake in the oven' trick a
>> > couple years ago. [that one was little 'Swedish meatballs- 15
>> > minutes @350, uncovered.] No more broken meatballs. [I like
>> > *meat*- not 'binder'- balls.<g>] No mess. I usually use an
>> > aluminum 1/2 sheet pan & it wipes right out- sometimes into the pot--
>> > sometimes for gravy later.
>>
>> I am quite a newby wrt meat balls and that is how I have been making them.
>> Actually I learned about them here and am improving as I go along What do
>> people use for binders?
>
>I use egg.

And seeded rye bread crumbs.