Ground Meat Garlic Muffins |
| Name: |
Nathalie Alcantara |
| Base: |
Fort Eustis |
| Recipe: |
250g / 1/2 lb ground meat
150g / 1/3 lb potatoes
1 eggs
Garlic
1/2 onion
10g / 1/3 oz butter, unsalted
1/2 red bell pepper
1/2 can corn
1/2 Chile pepper
pepper, salt
ground red pepper
20g / 2/3 oz butter, unsalted
Garlic
40g/ 1 1/3 oz Parmesan Cheese
1 tbsp parsley
1 tbsp Bread Crumbs
Put the ground meat in a bowl. Wash and peel the potatoes, finely grind them and combine with the meat. Add the egg. Mince 2-3 garlic cloves and finely dice the onion. Melt 10g / about 1/2 tbsp butter in a pan. Add the onions and the garlic and cook until glassy. Cut the bell pepper in half, remove seeds and white ribs, finely dice and add to the onion. Remove the seeds from the chili pepper, chop and add. Drain the corn, rinse and thoroughly drain again. Add corn to the vegetable mix. Steam for a short time. Let the vegetables cool down slightly, then add to the ground meat and mix well. Put the meat mixture in ungreased muffin pans. In a separate bowl combine the butter, minced garlic, Parmesan cheese, finely chopped fresh parsley and plain breadcrumbs. Knead until crumb form. Sprinkle over the muffins. Bake the meat muffins for about 30 minutes at 350 F on the middle rung. If a lightly crust is forming on top of the muffins, they are done. Serve with a mixed salad and freshly baked baguette
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