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Prepare meat mixture as directed. Divide into 3 equal pieces; shape each piece into a log. Cut each log in half, then cut each piece in half again. Continue cutting each piece in half 2 more times so that you have 16 pieces per log, or 48 pieces in total. Then, roll each piece into a ball.
Have extra meatballs? Cool, then store in airtight container in freezer for up to 2 months. Thaw in refrigerator before using.
When transporting meat dishes to a gathering, pack in a cooler with ice packs, then store in the trunk until arriving at the destination. Reheat just before serving.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.