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[quote=Anonymous]Definitely don't mash. For burgers or meatballs, I'd try a panade. Basically left over bread (no crusts) soaked in a little milk: http://rebeccajeancatering.wordpress.com/2012/09/11/kitchen-tip-make-your-meatballs-moist-with-panade/ You can also used your fingers to break up the meat--best cook's tools. [/quote]
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