1. A mixture of finely chopped or ground meat, fat, and seasonings, often with breadcrumbs or other binders, used as a stuffing or to make dishes like meatballs or terrines.
Usage: culinary term; plural form; singular is forcemeat; common in French and classical cuisine

Examples

• The chef prepared a delicate forcemeat of veal and pork for the terrine.
• Forcemeats are essential in traditional French charcuterie.
• She stuffed the chicken breast with a forcemeat of herbs and ground meat.
• The recipe calls for a fine forcemeat made with liver and cream.
• Professional cooks often use forcemeats to create elegant pâtés and galantines.