In a large bowl, combine all ingredients. Shape into a 18 cm meatball. Place a trivet in pot. Place meat ball on a double thickness of cheesecloth (about 61 cm square). Holding the ends of cheesecloth, gently lower meat into pot. Loosely fold cloth over top of meat. Cover; cook on LOW 6-7 hours. Holding ends of cloth, lift meat from pot. Cut into wedges. Makes 6 or 7 wedges.