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I bake salmon croquettes alot. I want to stuff them with cheese like meatballs.
Normal trial and error aside, I am wondering what size "meatball" vs. what size cheese.
It seems to me that too much cheese will not melt completely, while too little will simply disappear into the ball.
I'm also now curious if the fat in beef/pork meatballs changes the game and how that might differ from fish.
Obviously the thing to do is to make uniform balls and then vary the cheese size, but I was just curious if anyone had any thoughts or experiences with this?
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