Looking at the recipe for SM, I note that she prefers mixing by hand instead of using a stand mixer. The stand mixer has a couple of advantages. First, it saves your hands! The other is that at the meats are being mixed, any long strands of fat or connective tissue not cut by the grinding process will be picked up by the beaters.
To shape the balls, try this...
- Pat the mixture onto a sheet of waxed paper to a thickness of 1 inch. The width and length should be an even 1 inch increment.
- Use a knife to cut the slab into what amounts to be 1 inch cubes.
- Shape each cube into a ball by hand. If the misture is too soft, throw the sheet into the refrigerator for a while to chill and stiffen.
I've made them a couple of times. They are somework, but oh so good! I also throw some sauteed mushrooms into the gravy.
