Using wet hands, form the chicken into
golf ball sized meatballs, and carefully drop them into the simmering sauce.
Form into
golf ball sized meatballs.
I rolled the meatballs into
golf ball size meatballs (around 1 heaping tablespoon) and placed them an inch apart on the baking sheet.
Not exact matches
Roll mixture into
meatballs the
size of a
golf ball.
Scoop into small
golf ball -
sized meatballs and add to the pomodoro sauce.
These were
golf ball sized pieces as the recipe said (even got a
golf ball out to check) but I still ended up with 4 dozen good
sized meatballs.
Shape into
golf -
ball sized meatballs and place on a parchment - lined baking sheet.
Form the mixture into 12
meatballs about the
size of
golf balls, putting them on a lightly oiled baking sheet as you work.
Roll the
meatballs into
golf ball size balls (around 1 heaping tablespoon) and placed them an inch apart on the baking sheet.
Moisten hands with some of reserved milk from breadcrumbs, then roll meat mixture between palms into
golf -
ball -
size balls, occasionally moistening hands with milk as needed and arranging
meatballs in single layer in sauce in pot.
Form into
golf ball -
sized meatballs.
Roll the
meatballs into tablespoon -
golf ball sized balls.
Using hands, gently form into
golf ball -
sized meatballs (you should have about 24) and place on large plate or baking pan.
Then, use your hands to form the mixture into
golf ball -
sized meatballs; the mixture will be sticky, so wet your hands with a bit of water to help prevent the meat from sticking to them.
Roll mince mixture into
golf -
ball sized meatballs.