My first cooking job was producing what was essentialy institutional
food for 400 - 500 meals. For meatballs and spaghetti we mixed the
meat in the Hobart and formed the balls using an ice cream scoop.
Browning was done in the deep fryer and then the balls were added to
the sauce and simmered for an hour or so.

D.M.

Yes foodies, I can make your nightmares come true! I can reproduce all
that awful stuff you ate in college dining halls.... Bwa-ha-ha-ha-ha-ha!