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RECIPES
MICA’S MEATBALLS
Makes approximately 25 meatballs or
(1) 9 x 5 x 3-inch loaf pan of meatloaf
INGREDIENTS
½ cup parmesan cheese shredded
1 medium onion, quartered
½ cup Italian parsley (1/2 bunch)
2 slices of day old bread, quartered
1 pound boneless beef chuck, cut into 1 inch
pieces
1 pound boneless pork, cut into 1 inch pieces
¼ cup 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
¼ cup ice cold water
METHOD
1. Finely grate the Parmesan cheese with a
cheese grater and set aside.
2. Assemble the Breville Sous Chef™ 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.
Shape the mixture into balls, 2 tablespoons
each. Arrange them in a single layer in a
baking dish and bake at 375°F for 25 minutes.
Eat plain or add to tomato sauce.
SAUCE FOR MICA’S MEATLOAF
INGREDIENTS
(1) 6oz can tomato paste
1 cup ketchup
¼ cup beef stock
3 tablespoons Balsamic vinegar
3 tablespoons brown sugar
2 tablespoons Dijon mustard
2 teaspoons Worcestershire sauce
METHOD
To make meatloaf: Omit the water and
add ¾ cup 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
for about 90 minutes, until the top is well
browned and the internal temperature
registers 160°F.
BFP800XL_IB_C12_FA.indd 44 15/03/12 1:32 PM