Loading ...
Loading ...
Loading ...
45
RECIPES
MICA’S MEATBALLS
Makes approximately 25 meatballs or
(1) 9 x 5 x 3-inch loaf pan of meatloaf
INGREdIENTS
½ cup (48g) Parmesan cheese shredded
1 medium onion, quartered
½ cup Italian parsley (½ bunch)
2 slices of day old bread, quartered
1 lb (453g) boneless beef chuck, cut into 1"
(2.5cm) pieces
1 lb (453g) boneless pork, cut into 1" (2.5cm)
pieces
¼ cup (32g) dry nonfat powdered milk
½ teaspoon fennel seeds
1 teaspoon sweet basil
1 teaspoon Italian herbs
1 ½ teaspoon salt
¼ teaspoon ground black pepper
2 large eggs
1-2 tablespoons of ice cold water if necessary
METHOd
1. Finely grate the Parmesan cheese with a
cheese grater and set aside.
2. Assemble the food processor using the
S Blade™.
3. Place onion, parsley, bread, meat, dry
milk, grated cheese and spices into the
processing bowl; PULSE 4 to 6 times
and then process until finely chopped.
4. Add the eggs and water and PULSE until
just combined being careful not to over
process.
5. Shape the mixture into balls, 2
tablespoons each.
6. Arrange them in a single layer in a
baking dish and bake at 375°F(190°C)
for 25 minutes.
Eat plain or add to tomato sauce.
SAUCE FOR MICA’S MEATLOAF
Makes enough for 1 loaf
INGREdIENTS
(1) 6oz (170g) can tomato paste
1 cup (237ml) ketchup
¼ cup (60ml) beef stock
3 tablespoons Balsamic vinegar
3 tablespoons brown sugar
2 tablespoons Dijon mustard
2 teaspoons Worcestershire sauce
METHOd
To make meatloaf: Mix all of the above
ingredients for the sauce together. Omit the
water and add ¾ cup (180ml) of the sauce
to mixture, pack the mixture into a 9 x 5 x
3-inch loaf pan, add remaining sauce to top.
Bake at 375°F (190°C) for about 90 minutes,
until the top is well browned and the
internal temperature registers 160°F (70°C).
Downloaded from www.ManualsFile.com manuals search engine
Loading ...
Loading ...
Loading ...