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Reply to "puréed chicken in place of ground chicken?"
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[quote=Anonymous]It would work, but th texture of the meatballs will be very different. More light and spongy. I’d probably use for soup. There are fish balls that do this, and a quick google search brought up these: https://www.bbcgoodfood.com/recipes/chicken-meatballs If the aversion is just handling ground chicken, then PP had a great idea, which is just chopping (not pureeing), either by hand, or in the food processor. If you’re that grossed out, it may also be an idea to buy a grinder or grinder attachment for your stand mixer if you have one. [/quote]
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