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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.
Look for bulgur in the cereal, rice or organic food aisle of your grocery store.
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Use a 1/4-cup measure to pour batter onto a hot griddle or skillet, 5-6 in. apart, making sure…
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