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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.
To prevent cracks during cooling, it's important to loosen the cheesecake from the sides of the…
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Holding the candle holder on the inside, apply corn syrup with a pastry brush to the outside,…
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