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A kitchen utensil, also known as a meatballer, that forms small portions of seasoned ground meat into round balls.

A small portion of ground meat that has been seasoned and rolled into a round ball-like shape. Meatballs were most likely created as a way to use up excess meat, taking scraps of meat, grinding them into small bits and possibly adding some fillers to help hold the mixture together.

A metal ball, containing tiny holes, that is used to hold tea leaves, herbs and spices. The ball with the flavored contents is placed in boiling water where it may be used to make tea or flavor sauces and soup or meat stocks.

A hollow, round ball containing tiny holes or mesh screening which is used to hold tea leaves, herbs and spices that are used for flavoring liquids.

Common in Jewish kitchens, this type of soup consists of a broth that contains several round, soft dumplings known as Matzo Balls.

A round dumpling that is most often served in a chicken broth soup. The Matzo ball is made by combining Matzo meal (crushed dried flatbread), oil or butter, eggs, and seasonings together, forming the mixture into round balls approximately 1 inch or so in diameter.

Common in Asian cuisine, this round-shaped food is a meatball-like product made from fish meat that is most often sold by street vendors as well as restaurants.

A plastic or stainless steel kitchen utensil that has various sized scoops that are inserted into the flesh of a melon and twisted to form the shape of a ball.

A utensil that is designed to hold loose quantities of herbs, spices or teas to be used for adding various flavors to liquids.

The stage or temperature at which a small quantity of heated sugar syrup forms a hard ball when dropped into cold water.

An hors d'oeuvre made with spreadable cheese that is blended or covered with a variety of other ingredients to enhance the flavor of the cheese.

A food item that has several versions from several different countries. To some, a Rissole consists of small round patties or balls of finely minced meat, fish, shellfish, or potatoes which are often combined or coated with breadcrumbs to be partially cooked prior to being fried in butter so they become golden brown and crisp textured.

A kitchen utensil that is best used to blend sauces, whip eggs and stir batters. Each of the wires on the head of this whisk contains weighted balls that can effectively stir ingredients, conforming to the shape of the container in which the ingredients are mixed.

A method of testing sugar syrup to see if it has boiled to the proper stage of cooking. It is the point when a drop of boiling syrup is dropped into cold water and forms a soft ball which will flatten on its own when removed.

A kitchen utensil that is primarily a series of whisks combined to create a tool that will develop more air in the mixture, making it lighter for a better consistency and/or outcome from the food being prepared.

1. A primal cut of beef located in the rear portion of the carcass, which includes the rump and the upper leg.

A meat dish, originating in Europe, that uses meatballs combined with a sauce that is served as a main dish.

The round tip beefsteak is cut from the untrimmed round tip roast. If the steak is obtained from the trimmed roast, it is known as a trimmed tip steak or a ball tip steak.

A common Jewish food, Gefilte fish is made from bits of fish that are formed into either a fish cake or a fish ball to be served as a hot or cold food dish.

Most often, the utensils used for cutting fruits, vegetables and meats into unique shapes are classified as Garnishing Tools.