Making meatballs is always a messy job which is why I bought these meatball maker tongs.We like meatballs cooked in cream of mushroom soup - a very easy and tasty meal. You could actually make the sauce (and it would probably be healthier), but this is just so easy.I made up my meatball recipe which is one pound 93% lean ground beef, a teaspoon of minced garlic (I buy it in a jar), a teaspoon or so of onion powder, pepper, about a teaspoon or so of worcestershire sauce, one egg, and bread crumbs from one heel.After I get that all mixed together, I put on restaurant style plastic gloves. I used the small tongs. It is very important to get the tongs overfull and then squeeze out the excess and clean it off with your gloved hand. If you don't fill up the tongs, the meatball will fall apart. I only spent about ten minutes making the meatballs from the mixture. I did have to remake about three of them as I did not get them full to begin with.I then put them in a 350 degree preheated oven and cooked for 15 minutes and then put in with two cans cream of mushroom soup and cooked for about 15 minutes until soup and meatballs are thoroughly warm. Put them over mashed potatoes, and they are scrumptuous!! (Not healthy but good!)I am adding the recipe as I wanted to show how easy it is to make an entree using these tongs! They get done at the same time as they are the same size.To wash meatball tongs, put in hot soapy water, let sit for a minute and then wash with clean dish cloth and rinse. (I do NOT put in dishwasher. I have no idea if they are dishwasher safe but assume dishwasher would decrease longevity.)
DEBRA REYNOLDS 
