Bruhzen on Instagram: "I made 8 Layers for THIS Meatball 📐🔥 Traditional meatballs lack structural depth. Today, we solve that with a multilayer design. 🧅 The project began with the manual indexing of seven onion layers. The core was stabilized through deep frying (with exactly 60 grains of salt). The second layer (5 grams of meat) received thermal treatment in an oven for 800 seconds. The outer shrimp-and-flour layers were subjected to sequential boiling and steaming to seal the structure. Fi