In the old days, moms would make use of the gas being used during long cooking periods- my mom did! If you have a stew boiling or a pot of soup cooking away, try this old fashion way of steaming - all you need are 2 deep soup dishes with wide edges.
Add a good amount of ground beef in a bowl. Season with salt, pepper, small amount of raw chopped garlic and some cut parsley. Leaves the leaves large, do not chop to much.Important you do not add any eggs or bread crumbs to this.
Roll the meatballs into small balls.
Place mini meatballs in a deep soup bowl ( reminder ; that has a thick edge to it in order to sit on pot easily). Cut lots of garlic and fresh parsley and top the meatballs- be sure to keep the garlic and parsley leaves large. Add a good splash of olive oil. See photo
Place the soup bowl on top of a pot with boiling water ( or if you have a stew or soup going). Keep the boil on low heat.
Cover with another soup dish and allow to steam in its natural juices
Chef note:easily substitute ground beef for ground chicken. The best part is dipping some good crusty bread in the natural juices that remain on the base of the dish.