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Answer :
It depends on the size of each meat ball. Option A
The key to the che/f's concept of large, ju/icy meat balls is their size. Without that crucial number, any estimation of the quantity of ground sirlo/in needed for these 1440 cul//ina/ry wonders is just that—an estimate.
Every little bit of tender fle/sh begs for a specific portion of the greatest sirl/o/in on the planet. If the chef can figure out how big they want them to be, tiny or enormous, only then can they confidently tell you how much ground sirl//o/in is required to fulfill these meaty aspirations.
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