March 14, 2012 at 1:24 PM ET
South African chef Reuben Riffel stopped by to teach the ladies a thing or two about the art of making balls. The poultry treat is a specialty in Cape Town, and a source of much mirth around the studio.
The ladies whisked, stirred, scooped chicken, and finally, rolled. "You can make them small or big," pointed out Reuben. "People prefer them different ways," said KLG. The finished balls went atop a lovely salad, which our anchors declared delicious.
Reuben was originally going to make the balls with ostrich, but, as KLG pointed out, "It's hard to catch those things." You can find the recipe here.
Julieanne Smolinski is a TODAY.com contributor. She makes pretty decent balls.