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Three Irresistible Specialties with Mince

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Stuffed Apples

If you've bought mince and are wondering what to do with it, the 1st things that might come to mind are the usual dishes, like meatloaf, fried meatballs or grilled kebab, meatballs with white sauce, moussaka, stuffed peppers and countless other recipes, that nearly every homemaker knows and is probably fed up with making.

But with mince you can prepare many other specialties - here are 3 of the most intriguing:

Stuffed Apples with Pork Mince

Ingredients: 8 apples, 8 oz spiced pork mince, 1 tbsp lemon juice, 4 tbsp butter, 1 onion head, 2 2/3 tbsp breadcrumbs, 1 tsp nutmeg, 1 1/2 cups vegetable broth, salt and black pepper to taste.

Preparation: Cut the tops off the apples, remove the seeds and carve them out carefully. Sprinkle their ends with the lemon juice.

Braise the finely chopped onions with the mince, add the breadcrumbs and nutmeg and if necessary season with salt and black pepper. Fill the apples with this mixture, then arrange them in a clay container and pour the broth over them. Bake covered for about 40 min.

Potato Meatballs with Beef Mince

Ingredients: 9 oz potatoes, 3.5 oz beef mince, 2 tbsp oil, 2 tbsp breadcrumbs, 1 onion head, 1 egg, 2 tbsp flour, salt and black pepper to taste, several bunches of parsley.


Preparation: Chop the onions finely and braise them with the mince. Peel the potatoes and boil them, then mash them with a fork.

Combine the mince and meat mixtures, season with salt and black pepper and add the egg, flour and finely chopped parsley. Form meatballs from this mixture, roll them in breadcrumbs and braise them on both sides until golden in color.

Delicacy Croquettes with Mince

Ingredients: 3 oz sheep mince, 3 oz beef mince, 1/2 onion head, salt, black pepper and cumin to taste.

Preparation: Mix the 2 types of mince together and add the finely chopped onion and spices to them. If needed, add a little water as well.

Shape croquettes from thus prepared mixture, bake them in a preheated oven. Turn them over periodically and baste them with the sauce they release.