Your question is incomplete, What kind of a forcemeat is it? Typically a forcemeat is a lean meat and fat emulsion that is established when the ingredients are forced togeather by grinding, sieving, or pureeing.Depending on the grinding and emulsifying methods and the intended use, the forcemeat can have a smooth consistency or be heavily textured and coarse. In either case, the combined ingredients must be more than just a mixture- they must form an emulsion so that it will hold together properly when sliced and have a rich and pleasant taste and feel in the mouth.Here is proper technique for making forcemeat.
1. Make sure that everything is cold keep on ice or in kept in frig including equipment(the robo coupe) if possible
2.Grind foods properly , cut all solid food into dice or strips that will easily fit into the grinder's feed tube.Or purchase ground meat if you do not have a grinder.
3. However, you get the ground meat make sure that you finish in food processor, and then run it through a tamis for the smoothest possibile texture.
Binding Ingredients are known as panadas and added to the forcemeats to prevent from breaking or crumbling when sliced.The three that are usually used depending on what kind of forcmeat you are making are:
1.Bread Panada (diced bread soaked in milk)
2.Flour Panada (bechamelle sauce)
3.Pate Choux, In some cases heavy cream and eggs, or rice & potatoes
The main ingredients are:
Dominant or theme meat, Fat, Panada or other binder, seasoning,flavoring, and garnish (the fat is usually pork fat) I hope that this as helped you can easily look up recipes for forcemeat on line. It is kind of like making a meatloaf