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Meatballer


Meatballer

Meatballer
© Denzil Green


A Meatballer is a kitchen tool used to form balls of ground meat.

Most people form meat balls by hand. Reasons given for using a Meatballer instead include that the meat mixture can be messy to stick your hands into, that it can get stuck in ring parts, and that with a Meatballer, you produce more uniformly sized and shaped meat balls.

Meatballers come in various sizes, and made of varying metals such as die-cast aluminum, stainless steel, etc. Plastic ones don't seem to be made.

Not all are dishwasher safe; check before buying if this is important to you.

Some Meatballers have a spring or gear release action in the handles that forces the meat balls out after being formed. With other models, you use holes in the sides of the ball moulds to gently push them out.

Meatballer

Meatballer
© Denzil Green

Meatballers can be used to form ice cream balls, though not all may be sturdy enough for well-frozen ice cream. If you use some models on too hard a substance, you can knock any gears in the handle out of alignment and have to futz with it to get them lined up again to work.

A Meatballer can also be used to measure out dough for cookies, to make falafel balls, and to make perfect scoops of mashed potato for serving. Small enough ones can make balls of butter for the table.

Some typical sizes (they come in both metric and Imperial now.) Sizes are for uncooked meatballs; they end up smaller when cooked.
  • 25MM (1 inch) = 1 1/2 teaspoons ( 1/6 oz )
  • 35 MM (1 1/3 inches) = 1 tablespoon (.5 oz)
  • 50 MM (2 inches) = 3 tablespoon (1.5 oz)
  • 1 1/4 inch
  • 1 1/2 inch
  • 1 3/4 inch
  • 2 inches

    Cooking Tips

    Stuff being formed into balls can stick to your Meatballer, particularly meat mix or falafel mix. To cope with this, you can spray it periodically during use with a vegetable spray, or keep a tall glass of warm water handy to dip it in.

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Bon mots

"Most importantly, what you get from a greasy spoon is a certain kind of smell that has been almost legislated out of existence. It is cigaretty, certainly, and it also has the catch-throat quality of smoking fat. It is a warm, companionable fug that rises to meet you as you step through the door on a late autumn day and it is how public places used to smell in my childhood in the 1970s. It is real, it is human, and it beats anything I know."

-- Kathryn Hughes (English writer).

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