Deni 3301 - Manuel (Page 12)

11
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BBQ Cocktail Meat Balls
Ingredients:
2 lbs beef chuck cut into 1” cubes
1
1 /
3 cup oatmeal
1 /
2 cup diced onion
1 /
2 cup chopped parsley
1 / 2 cup ketchup
1 tbsp worcestershire sauce
1 tbsp salt
2 tsp black pepper
1 egg
Oil for frying
Prepared BBQ sauce as needed
Method:
1. Combine all of the ingredients except the BBQ sauce and oil,
in a large bowl. Mix well and allow several hours to blend the
flavors.
2. Grind the mixture through the fine cutting plate, following the
operating instructions on page 4.
3. Shape ground meat into meat balls about 1 1 /
2
” in diameter.
4. Add a small amount of oil to a skillet and bring to frying
temperature.
5. Saute the meat balls in batches until almost cooked through.
6. Transfer to a saucepan.
7. Add enough prepared BBQ sauce to almost cover the meat
balls.
8. Simmer for about 1 hour.
Stuffed Savoy Cabbage Rolls
Servings: 10
Ingredients:
10 large cabbage leaves, boiled for 2 minutes in salted water
and drained well
1 /
2 lb beef chuck cut into 1” cubes
1 /
2 lb pork butt cut into 1” cubes
1 /
2 cup chopped onion
1 clove garlic, diced fine
3 tbsp chopped parsley
1
1 /
2 cups cooked rice
2 tbsp tomato paste
2 tsp salt
1 /
2 tsp black pepper
Method:
1.
Using the medium grinding plate, follow operating instructions
on page 4. Grind the beef, pork, onion garlic, and parsley into
a medium bowl.
2. Add the rice, tomato paste, salt, and pepper. Mix well.
3. Divide the filling among the cooked cabbage leaves, being
careful not to overfill.
4. Fold the edges in as you roll the leaves to hold the filling.
5. Place in an oiled casserole dish with the seam edge of the rolled
leaf on the bottom to hold the shape.
6. Coat generously with tomato sauce.
7. Cover casserole and gently simmer for about 1 hour.