Recipes using a Meat Grinder

Meat grinders are used for making succulent mince. When the meat is processed using this appliance it can be used for making myriad dishes like dumplings, meatballs, patties, etc.

Ingredients:

• Spring onion, 1 lb. (finely chopped)
• Heart, liver and kidneys of a spring lamb, ½ lb.
• Salt and pepper
• Olive oil, 4 tbsp.
• Fresh parsley mixed with dill, ½ cup (finely chopped)
• Walnuts, ½ cup (finely chopped)

Fry the liver and heart together in oil for a few minutes and pass them through a meat grinder. Heat olive oil in a frying pan and sauté the onions in it. Put the meat in the frying pan, add salt and pepper and sauté gently for 15 minutes more. Cook until the meat becomes soft and tender.

Remove the pan from the heat and sprinkle the meat with chopped walnuts. This dish can be served either warm or cold.

Ingredients:

• Curry powder, 2 tbsp.
• Cream cheese, 8 oz.
• Almonds, ½ cup (chopped)
• Mayonnaise, 4 tbsp.
• Cooked chicken, 300 g.

Pass the cooked chicken through a meat grinder. Then put the chicken, mayonnaise, chopped almonds, cream cheese, and curry powder in a bowl, and mix them properly. Roll the mixture into teaspoon-sized balls and sprinkle them with curry before serving.

Ingredients:

• Onions, 2 (chopped)
• Pork, 1 lb.
• Veal, 1 lb.
• Frozen spinach leaves, 4 boxes
• Fresh cracker crumbs, 1½ cup
• Cream cheese, 2 (3 oz.) packets
• Parmesan cheese, ½ cup (grated)
• Eggs, 8

• Salt, 1½ tbsp.
• Mushrooms, 2 tbsp. (chopped)
• Olive oil, 2 tbsp.
• Flour, 2 cups
• Pepper, ½ tbsp.
• Garlic salt, ¼ tbsp.

Grind the meat and veal in a grinder and cook in 1 cup of water, for about 30 minutes. Cook spinach in a separate pan and finely chop it. Put chopped onions, pork, spinach, cracker crumbs, cream cheese, Parmesan cheese, 6 eggs, chopped mushrooms, and garlic salt, in a bowl and mix well.

Add salt and pepper to the mixture, and cover the bowl with a piece of wax paper. This stuffing can also be frozen for future use.

For the preparation of dough, put flour on a board and add 1 tbsp. salt, 2 eggs, olive oil, and 1 cup water in a well in its center. Mix the ingredients to form a stiff dough, and knead it for 20 minutes. Prepare a ball of dough and divide it into 3 or 4 pieces. Roll one piece and when it becomes thin enough, crease in center.

Flip back the top half of the piece and fill the stuffing into the crease. Leave a slight margin on the top ends, flip the top piece back, and the press edges firmly. Repeat the procedure with each piece and your stuffed ravioli is ready to be served.

Ingredients:

• Onions, 2 (finely chopped)
• Fresh veal, 1 lb.
• Eggs, 2
• Buns, 2
• Parsley, 1 tsp. (fresh or dried)
• Salt and pepper to taste
• Lemon rind, 1

Grind veal in a meat grinder and beat the eggs in a bowl. Soak the buns in water, squeeze them and run them through the grinder. Sauté onions and parsley in a pan and add to the ground veal and bread. Put in the beaten eggs, salt, pepper, and lemon rind.

Prepare the mixture and make dumplings with a teaspoon or soup spoon on side of the bowl. Make the dumplings smooth and put them into chicken or beef broth. Wait for about 15 to 20 minutes before serving.