re: What is something “easy” to cook that you struggle with?

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The normal ground beef (usually around 80/20) with seasonings mixed in and an egg or two to bind. Maybe I need to leave out the egg and just let the meat bind itself. They always taste good, just tend to have a few not stay whole. ETA: Sometime I use bread crumbs to bind as well, never seems to work well.

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That’s your problem there. All you need is salt and pepper.

Form in the shape of a meatball, then smash it to desired thickness with a burger press or with your hand is fine too.