This meat filling goes well with savory Polish nalesniki, also known as Polish blintzes or filled crepes. Once filled and rolled, they can be baked or pan fried, or dipped in beaten egg and bread crumbs and fried.
Makes about 3 1/2 cups Nalesniki Meat Filling
Prep Time: 5 minutes
Cook Time: 15 minutes
Ingredients:
- 1/2 pound ground beef
- 1/2 pound ground veal
- 1/2 pound ground lamb
- 2 cups grated onion
- 1 teaspoon salt
- 3/4 teaspoon marjoram
- 3/4 teaspoon basil
- 1/4 teaspoon black pepper
- 1/3 cup fine dry bread crumbs
- 2 tablespoons beef stock, or more as necessary
Preparation:
- In a large skillet, fry ground meats and onion until meat is cooked and onion is tender. Drain.
- Transfer meat-onion mixture to a large bowl and add seasonings and bread crumbs. Add just enough beef stock for meat to hold together. Use immediately or refrigerate for up to 2 days.
