kindog of chop this together and add in all the ingredients. when you do that a if you do it barehanded, i take your wings off please so i don't end up having a diamond for dinner. it sort of compresses that meatballs a little bitom it keeps it loose and a light but today we are doing it this way. do you see the great ingredients? they will all represent flavor. so there we go. now, if you make this into 2-inch meatballs like for pasta or something, you will get about 12. we will make them smaller today.o i took this and it is easier to clean. then i will make them small. about this is here. so we almost had danger this morning. i was making the meatballs the first batch you will see i finished. m and that master plaster comes over these come out of the oven he is with the paper hanger and they almost eight that tha meatballs, folks. if natalie finds out you almost eight to crazy. open up a can of that what is called? you know what. okay, we will call like thati temperature at 375 degrees i will have just a couple more on here. you will get eno