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Lightly pat meat mixture into a 1-in.-thick rectangle. Cut the rectangle into the same number of squares as meatballs in the recipe.
Gently roll each square into a ball.
Or if you have a 1-1/2 or 1-3/4-inch-diameter scoop, scoop the mixture into equal sized portions. Gently roll each into a ball.
Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom.
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Using a sharp chef's knife, cut off the ends. Then cut a think slice off the bottom to create a…
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