Small meat balls can work well too.
Not exact matches
Next form
meat - dough
balls about the size of a
small meatball and fry on all sides in the oil until browned.
Use a
small cookie scoop or spoon to scoop
meat mixture and then roll into
balls.
Using a 1 - ounce cookie scoop or a
small ice cream scoop, form the
meat mixture into 1 1/2 - inch
balls (22 to 24 meatballs).
Form
meat mixture into
small balls (approx. 1 inch diameter) and place on the baking tray.
Tear off a
small ball of
meat and shape into a fat cylinder.
Form
meat mixture into
small balls (no more than 1 inch diameter).
Roll the
meat mixture into very
small balls.
Form into approximately 80
meat balls, roughly the size of a ping pong
ball (a
small ice cream scoop really helps in getting this done quickly)
Loosely form the
meat into 48
small meatballs, roughly the size of a ping - pong
ball and place them on the prepared pan.
Form the
meat mixture into approximately 48
small meatballs, roughly the size of a ping - pong
ball and place them on the prepared pan.
Divide the
meat into 6 equal parts and form each into a
small, slightly flat
ball.
Take the sausage
meat out of its casing by squeezing
small balls of the
meat out with your hands.
Other must - try Brazilian dishes include Moqueca de Peixe, a fish stew flavoured with coconut; Acarajé, a mixture of shrimp, black - eyed peas and onions rolled into
balls and fried; Empadinhas,
small pasties filled either with
meat or vegetables such as palm hearts and Vatapá, a dish which features shrimps and cashew nuts.