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Ingredients
Preparation
Knead all of the meat well with baking soda and salt, cover and put in the fridge and let rest for 24 hours. After 24 hours, 3 hours before cooking add grated onion and mix very well. Put back in the fridge and let rest until it's time to cook. Take walnut-size pieces of ground meat and roll into small balls, press slightly in between your palms. You can either throw them on the grill, or broil them until cooked on one side and then flip them over, or cook them on a non-stick pan on both sides on medium with no oil. The rest can be placed on a flat surface, a plate or a tray they should not touch each other, and then put in the freezer for 2 hours. Once frozen, you could take them off the plate and put in a freezer bag and back in the freezer for future using.