I didn't know where to post this....but here it is. This may seem simple too some but this is something I have been working at for a couple of days. What is the best way to slice meatballs into uniform pieces (slices)? I have used a standard commercial slicer, also a super sharp cooks knife. The sharp knives still tend to squish the meatball to some degree. My latest is to use an egg slicer but I broke two of the wires in it. My next attempt will be to slice them cold or even frozen then put them into the sauce to warm up. Maybe I need to add some binder ingredients to get them to be a little more firm?
I just wondered if there is a simplistic way of doing it that just hasn't dawned on me.