Then, I (poorly) rolled my ground turkey balls and placed 'em in the egg carton.
In addition to the Alton Brown-style meatballs, I also put some loose-leaf meatballs on foil, the way I typically do it.
I gave 'em a good roasting and here's how they came out looking.
Not only were the meatballs crispy all over, but they came out of the container so smoothly and easily.
Here's how the meatballs that were cooked in the carton look versus the ones cooked out of the carton.
And just in case you're wondering why my meatballs look so unexciting, I'd just like to clarify that I cook them in a special honey Sriracha sauce afterward that adds a bunch of flavor.
So, in closing, I recommend that anyone planning to make meatballs give this a shot. Not only is it easy and convenient, but the meatballs come out crispy and juicy, further proving that Alton Brown is a treasure and a wealth of knowledge.
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