| 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.
A Message from our Provider:
“Quit griping about your church; if it was perfect, you couldn’t belong.”