I'd like to pose a question to other bloggers. I always scoop my meatballs with various sizes of cookie scoops for uniformity and I always bake them on a cookie sheet. But the question I have is do you leave the scooped meatball as is or do you roll them in your hands to make them smoother and "evener"? Maybe I am being too anal but I think they are a little too "shaggy" if l don't roll them. I made a huge batch of meatballs last night as I bought over seven pounds of meat on sale. I was a little skeptical of the bread and milk and they smelled a little strange when thay were baking but they came out very tender and yummy. I made tiny ones for the soup and large ones for saghetti or meatball sandwiches. I keep them frozen in big baggies for when ever I need them. I did follow your recipe with two exceptions. I sauted my onions before adding them to the meat mixture, and I added a little freshly chopped cilantro. Tonight I'll finish making the soup. Lastly, someone mentioned ground dark meat chicken, where do you get that? Do you grind it yourself? I have never seen that in the store but it sounds like it would make great meatballs. Thanks! Ground chicken makes great meatballs - just make sure not to overcook them. My supermarket keeps the it in the freezer section with the specialty meats. Molly @ KAF I roll the meatballs after scooping if I want to impress someone, Fran; otherwise, they look a bit shaggy around the edge, but fairly round (with flat bottoms), and I just leave them as is, beauty being skin deep... :) PJH

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