Not exact matches
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.
Form the
meat mixture into 1 1/2 -
inch balls (about 20 total) and place on the prepared baking sheet.
- Gently form
meat into 1
inch balls (taking care not to overwork the
meat) and place on foil lined tray
Form
meat mixture into small
balls (no more than 1
inch diameter).
Using your palms, roll each portion of the
meat into a
ball, then pat the
ball flat, shifting it from hand to hand, to form a 1/2 -
inch - thick patty.
Form the
meat mixture into six equal - sized
balls, then use your palms to flatten each
ball into a round patty about 1/2
inch thick.
Using a 2 - ounce ice cream scoop, form the
meat into 1 1/2 -
inch balls.
Form the
meat mixture into 1 -
inch balls, placing a piece of mozzarella inside each meatball.
1/2 to 2/4 pound pork shoulder 1/2 to 3/4 pound boneless, skinless chicken breasts [OR any combination of 2 to 3 pounds of
meat] 8 Asian frozen fish
balls, thawed 8 sticks surimi 4 to 8 fried tofu cakes (2 -
inches square) 2 ears pre-cooked corn on the cob, cut crosswise into quarters (or 8 ears of canned baby corn, rinsed) 1 pound baby bok choy, washed and separated into leaves 1/2 pound enoki mushrooms 4 ounces uncooked mung bean thread noodles (vermicelli)
Shape the
meat into 1 1/2 -
inch balls, without over working the
meat.