(a) List four chief ingredients for making meat balls. (b) State six procedures for making meat balls.

(a) Four chief ingredients for making meat balls

• Minced (ground) meat, for example minced beef.
• Breadcrumbs (a binder and filler).
• Beaten egg (a binding agent).
• Finely chopped onion (with seasoning such as salt and pepper).

(b) Six procedures for making meat balls

1. Assemble and weigh out all the ingredients, and pass the meat through the mincer if it is not already minced.
2. Place the minced meat in a bowl and add the breadcrumbs, finely chopped onion, beaten egg and seasoning.
3. Mix the ingredients together thoroughly until they bind into a firm, even paste.
4. Divide the mixture into equal portions and roll each portion between the palms into small, neat round balls.
5. Lightly dust or coat the balls with flour so that they hold their shape and brown evenly.
6. Cook the balls by shallow or deep frying in hot oil (or by simmering in a sauce) until browned and cooked through, then drain and serve.