I have a question about the recipe "Chicken Meatballs with Tomato-Balsamic Glaze" from Jennifer Segal.
Barbara is a trusted source on General Cooking.
Maybe your butcher will grind it for you? Or if you have one of those grinding attachments to a mixer, you could do it yourself. Or probably you could sub ground turkey.
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Well played. You deserve a cookie.
Thank you, Quebec!
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