I’m not sure why I only learned this trick a few years ago. Almost all recipes say to brown the meatballs in a skillet in some oil. Who has time to stand there and do that? (Especially when I usually make 3 pounds of meatballs at a time.) And I feel like when I brown them in the skillet, no matter my cooking experience, they always stick to the pan. I loved learning the tip to just place them on a baking sheet and bake them at 400ºF for 20-25 minutes instead. This frees up your hands to make a salad to go with them. So stop browning—just bake.
These were for the recipe Sesame-Spiced Turkey Meatballs & Smashed Chickpea Salad from the Smitten Kitchen Cookbook. Deb Perelman has a great food blog.
I reinvented leftovers the following day by re-heating the remaining meatballs in a store-purchased Vindaloo sauce and served them with rice and cucumbers. You could also use any curry sauce. I used Maya Kaimal Vindaloo sauce, which is available at Costco.