During the past March snowstorm, I began cooking for Pesach.
One of my favorite shortcuts is to prepare one batter and then use it to prepare a host of different menu items. This time, I prepared one ground beef batter and used it to prepare baked meatballs, stuffed cabbage and these delicious and adorable meat muffins,
Meat muffins are just individual meatloaves prepared in round ramekins and topped with mashed potato or sweet potato icing. They are whimsical enough to entice the children and delicious enough for even the adults to try.
2 pounds ground beef
1/2 cup potato starch
1/2 Passover crumbs
1-2 onions, grated or diced small
2-3 garlic cloves or 2 tablespoons minced or granulated garlic
1 small can of tomato sauce or paste
1 squirt of ketchup
Mashed Potato Icing
4 large potatoes or sweet potatoes
½ cup vegetable stock or water
2 tablespoons olive or canola oil
Salt and pepper to taste
Preheat oven to 375 degrees F.
In large mixing bowl or extra large ziploc bag, combine all ingredients, kneading until just combined. Be careful not to overmix.
Using a Wood and Silicone Spatula, press meat batter into individual ramekins or disposable round ramekins. Bake for 35-40 minutes until meat muffins are no longer pink in center. Pour grease off of each ramekin right after removing from the oven.
Cool to room temperature before icing.
Mashed Potato Icing
Peel and dice potatoes or sweet potatoes. Steam or boil until soft. Drain, then add oil and liquid.
Mash until smooth and creamy but stiff enough to spread or pipe onto the Meat Cupcakes. To pipe, fill piping bag fitted with tip or large ziploc bag with one cut corner.
You can use any combination of ground veal, ground lamb, ground chicken and/or ground turkey.
Mixing the meatball batter by hand is best, but if you would rather not, use a jumbo zipper bag instead. Just place all ingredients inside bag and close zipper, releasing any air. Knead batter from the outside of the bag.
To fill mashed potato icing most easily and without making much of a mess, cuff bag over tall jar or glass. Use a stiff rubber spatula to load puree into piping bag or zipper bag.
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