You could use a tablespoon or ice cream scoop to get perfectly-sized, uniform cookie dough balls (or meatballs), scooping, leveling, dislodging into your hand, and then rolling so they're round balls instead of half spheres.
Or, you could do it an easier way.
We learned this trick from the February/March issue of the now-defunct Publix FamilyStyle Magazine:
If your recipe calls for each ball to be a certain size, you can play with the square size to see which will give you what you're looking for. Cut one row of various sized squares, roll to see which is the right one for the job, pick the winner, then cut the rest of the dough.
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).Order now