In article >,
Mark Thorson > wrote:

> Janet Bostwick wrote:
> >
> > The one that I saw demonstrated depended upon the thickness of the meat for
> > the size of the meatballs. The up-side-down container was like an ice cube
> > tray on the inside and therefore cut the meat into squares. You made
> > meatballs by rotating the box on the counter surface. Thicker meat produced
> > bigger meatballs
>
> Does anyone know how meatballs are made
> commercially, like the ones that come frozen
> in big bags?

I have bought those in a pinch, but have you bothered to read the
ingredients?

Generally, I want my meatball ingredients to include "meat" and maybe a
few spices.

Anything else is meatloaf balls.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


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