Cost Breakdown

Critical Success Points

• • Cool the meat before blending
• • Blend until a smooth puree is achieved
• • Beat the dough against the bowl to develop elasticity
• • Cook at 80‑85 °C without boiling

Safety Warnings

• • Handle 85 °C water with care to avoid burns.
• • Use the blender with the lid tightly closed to prevent splashing.
• • Wear gloves or dry your hands before shaping the meatballs to avoid cuts.