I don't make them very often, but my biggest problem is keeping them round, and sometimes, intact while cooking. It gets to the point I just deep fry them lol..

I've made meatballs all my life - I measure like my ancestors - use my hand! Scoop and shape; place in frying pan and go on to the next. When I make meatballs for the freezer - its 10 - 20 pounds of meat - scoop, shape and drop in the pan (s). Four burners with cast iron skillets going at once! Mix 5 lbs. meat at a time - too old for doing 20 pounds at once any more! They are all uniform and the same size. Works for me!