Gently toss the meatballs in the crumbs. I suggest doing this over a bowl so you can reuse the excess crumbs on the rest of the meatballs (throw any leftover crumbs out when you are completely finished). After a minute or so, the meatballs should become round and lightly coated on all sides with crumbs. Repeat until all of the meat is gone.
Bake or broil until cooked through, about 10 minutes. Serve as is, simmer in sauce or add to soup.
This is a really easy way to make dozens of tiny meatballs for soup, pizza, calzones, without having to roll each one by hand. We made 2 lbs of 1/2 inch round meatballs (used some, froze the rest) in just about 20 minutes.