Meat Ball Maker Three At Once. Hands Never Touch The Meat.

A two-piece mold that cuts and rolls your meatballs for you. Pack the channels, scrape the top flat, and pull the spade through — three perfectly round, perfectly even meatballs drop straight into the pan. No rolling. No cold, greasy hands. No stopping to wash up every time you need to touch something.

Three at a time, not one at a time — three parallel channels, cut by a single pass of the spade

Every ball the same size — the channel sets the portion, so they all cook through together

Your hands stay clean — long handles on both pieces, meat goes bowl to pan without touching skin

Not just meatballs — kofta, fish balls, shrimp balls, falafel, rice balls, cookie dough

$34.99~~$99.99~~Save $65.00

Cooler Head — Or Your Money Back

We stand behind every Orvellco Meat Ball Maker. Your order comes with a 30-day risk-free trial. Make a batch. Make forty. Make the Sunday prep you've been putting off. If it doesn't take the worst part out of the job, send it back within the trial period for a full refund — no questions asked. If it lives in your drawer, we don't want your money.

Free Shipping On Every Order — No Minimums

Processing Time: 1–2 Business Days
Shipping Time: 7–14 Business Days

As soon as your order ships, you'll get an email with a tracking number so you can follow your delivery step by step, right to your door.

How It Works

Spoon the seasoned mince into the channels and slightly overfill. Drag the spade flat across the top to remove excess and create even portions.

Run the spade through the gaps. Its teeth cut all three rows evenly while the curved channels roll each portion into a round ball.

Tip them straight into the pan or freeze on a lined tray. Once firm, bag them for quick, evenly portioned meals anytime.

3 or 4 Channels One-Stroke Release Hands Stay Clean Even Portions Every Time Rinse-Clean Surface Freezer-Ready Meat, Dough, Rice & Paste Hangs Or Stores Flat

Making meatballs shouldn't cost you both hands and twenty minutes.

You've got a pound and a half of seasoned mince in a bowl and forty meatballs to roll. It's cold, it's greasy, and it takes fifteen minutes of standing there doing the same small motion over and over.

And both hands are gone the whole time. The pot starts boiling over and you can't touch the dial. Your phone rings. Someone needs something. The lid's on the wrong pan. Every single one of those costs you a full hand-wash, and then you're back to cold mince.

Then they come out of the oven and half of them are dry while the fat ones are still pink in the middle, because you rolled them by eye and by eye is never the same twice.

The workarounds don't really solve it. A cookie scoop gives you a dome, not a ball, and it's still one at a time. Meatball tongs are also one at a time and leave a seam down the middle. The big tray-style makers cost thirty dollars, need two full pounds of mince before they do anything, and eat an entire shelf. So most people just stop making them and buy the frozen bag.

Table for Four. Three High Chairs Short.

Why people who already own a cookie scoop end up buying this anyway

3–4 Balls in One Motion
Because a scoop only portions — it doesn’t roll, and it doesn’t do multiple meatballs at once. With the 3- or 4-channel design, one pass of the spade cuts and rolls every channel together, turning a slow repetitive job into a few quick strokes.

Even Portions, Cleaner Hands
The fixed channel width and spade spacing keep every meatball close to the same size, helping them cook more evenly. Long handles also let you load, shape, and release the meat without constantly touching raw mince with your hands.

More Than Just Meatballs
The curved channels roll the mixture into a round shape instead of simply stamping it. You can also use it for kofta, falafel, fish balls, rice balls, cookie dough, and more. When you’re done, just rinse it clean and store it flat or hang it up.