Avoid overmixing the meat to keep your meatballs tender.

Use cold hands when rolling the meatballs to prevent sticking.

For even cooking, ensure all your meatballs are roughly the same size; a small scoop can help.

To add more moisture, consider adding a tablespoon of milk to the mixture.

Store cooked meatballs in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 3 months (flash freeze first).

Reheat in the microwave, oven, or stovetop until heated through.

Customize by using all ground beef or ground turkey, adding a pinch of cayenne pepper for extra heat, mixing in finely diced bell peppers, or stuffing with a small cube of cheddar cheese.

Raw meatballs can be prepared and stored in the fridge for up to 24 hours before baking.

The spice level is moderate; reduce chipotle for less heat, or add cayenne/diced jalapeño for more.

These meatballs can be cooked in an air fryer at 375°F (190°C) for 12-15 minutes, shaking the basket halfway through.

Regular breadcrumbs, crushed crackers, or gluten-free breadcrumbs can be used as alternatives to Panko.