— Charisse Lindsey

So there's a couple of tricks. One is I like to use a flax egg. That's my favorite and make sure that when you make the flax egg and you incorporate it into your mixture that it has been Incorporated really really well. You're going to use your hands to make sure that it gets in there and then I like to cover it. And put it in the refrigerator for about a half an hour 45 minutes. And then when it comes out, I use a scooper like a two ounce ice cream scoop. And then before you put them in let them set again and I guarantee you that you will make beautiful delicious meatballs that do not fall apart. However, you can also do this. You can also bake them first. So you put them on a sheet pan bake them for about I'm gonna say between 23 to 25 minutes. If you like them crispy and then once they've cooled then put them in the sauce. So being of Italian Heritage when my grandmother would make her meatball. She always put hers right in the sauce. So that's how I make my bean balls, but then I have a lot of other friends who like to bake them first. So you do have that alternative but flaxseed meal is the ticket. Hope that helps