Description
Mixed minced meat for endless variations. From meatballs, small snack balls or soup balls to fried in casseroles and pasta sauce
* Pork and beef
* Preparation: frying pan/frying pan, roll 5-6 minutes, meatballs approx. 20 minutes
* This mixed minced meat contains more pork than beef and therefore has an extra juicy taste
Extra information
Mixed pork and beef mince
Usage
Preparation: Roll: 1. Season the minced meat with pepper. 2. Heat a frying pan/wok and cook a maximum of 500 g minced meat without butter or oil for 5-6 minutes. Meatball: 1. Prepare the minced meat with herbs, spices, beaten egg and breadcrumbs or a minced meat mix. 2. Form balls from the minced meat. 3. Heat liquid margarine and/or (olive) oil in a frying pan and fry the meatballs until brown on all sides. 4. Add a dash of water or stock and fry the meatballs, with the lid on the pan, at a moderate temperature for about 20 minutes. Turning regularly. Please note: heat the product thoroughly.
Ingredients: 67% pork, 31% beef, natural flavouring, antioxidant (sodium ascorbate [E301], sodium citrates [E331]).
Of which added sugars 0.00g per 100 grams and of which added salt 0.00g per 100 grams
