Frosted Meat Muffins

A Love Story

Recently I was asked for the recipe for my “Meat Muffins” and I realize that all my measurements are relative and a handful of this, a pinch of that; making the result unique every time, but I promised to try to write down my recipe.

To start I get grass-fed ground meats; beef, pork and veal in equal proportions is my favorite combo. This started as a meatball recipe and one night as I was making a meatloaf and had lots of mixture leftover, Tommy suggested I use our muffin pan. And so the meat muffin was born.

Makes 12 meat muffins:

1 pound each of ground beef, pork and veal put into a large mixing bowl.

cover with finely ground breadcrumbs (about 1 cup)

2 whole eggs

1/2 cup of grated parmesan cheese

1/4 cup of marinara sauce

1 small onion, finely diced

1/2 of a red bell pepper, 1/2 green bell pepper, finely diced

2 cloves of garlic, finely diced

sea salt and fresh ground black pepper to taste

Knead this mixture by hand until uniform, and form into balls that you can fit into your cupped hands (about the size of a baseball I guess), put one each into your muffin pan and press down to flatten the tops.

“frost” each with marinara and cover with grated parmesan. Bake at 350º for 20 minutes and serve with your favorite pasta.