Meatballs are the kind of thing I make in large batches (on a rainy/snowy day such as this) and keep in the freezer to have available for makeshift meals. I do have my favorite recipes but I found one for Square Meatballs baked (as I do cook mine) in a sheetpan.
It made me question "why are meatballs round anyway?" and "what's the downside to making them square?"
I might assume they could be lighter as they would require less handling? And.......they would actually store and freeze easier (less bulk)?
For the specific goal of freezing and reheating later, I usually undercook a slight bit so I would skip the rotating and browning on top as with this particular recipe. I assume I could use any recipe to achieve this goal but I thought I would put it out there on CH and ask for input before I wasted my time and ingredients.
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