just a little tip for minimizing 'raw meat hands' when mixing meatballs [or meatloaf or sausage blends] this also reduces the dishes you dirty and the exposure of kitchen surfaces to raw meat.
a] i freeze the meat in this bag. usually flat so it freezes fast and defrosts fast.
b] add mixing ingredients to raw ground meat.
c] seal the bag. seal it well. double check it.
d] smush it like raccoons would a bunch of grapes. [ask and i'll tell but that's entirely unrelated]
e] shape your meatballs. you can use hands, two spoons dipped in ice water [prevents sticking] or a food disher or ice cream scoop. cook and enjoy!