On Sun, 23 Aug 2009 12:58:28 -0500, Janet Wilder
> wrote:

>I have a meat baller like that that has to be close to 40 years old.
>It's not shiny. I use it for meatball and spaghetti-sized meatballs.
>It's perfect.
>
>For cocktail-sized meatballs, I pat the meat into a rectangle and cut it
>into equal cubes, then round the cubes. I don't need no steenkin' gizmos
><vbg>

<laugh> That "meat baller" *is* a gizmo. If you have one of those
tiny ice cream scoops, it's perfect for cocktail sized meatballs.

--
I love cooking with wine.
Sometimes I even put it in the food.