| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Jewish | 1 | servings | |
INGREDIENTS
| 1 1/2 | lb | Minced meat |
| 1 | Cloves minced garlic; up to 2 | |
| 2 | tb | Water |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
| 1 | Egg | |
| 3 | tb | Ketchup |
| 1 | tb | Worcestershire or soya sauce |
INSTRUCTIONS
These are great on the BBQ, but you can broil them, as well. Combine all the ingredients & blend well. Shape into rolls 3" long and 1 1/2" in diameter. Broil on both sides until desired degree of doneness. Makes 4 servings. My Dad calls this by the Roumanian name "Mititei". He adds a bit of baking powder & it makes the Karnatzlach "puff up" a bit. Posted to JEWISH-FOOD digest by "leah perez" <perezleah@hotmail.com> on Dec 22, 1998, converted by MM_Buster v2.0l.
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