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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.
Place vegetables in a saucepan and cover with water. Lightly salt if desired. Bring to a boil.…
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It is easiest to separate eggs when they're cold. Place an egg separator over a custard cup;…
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