Ground Meat Rolls In Spicy Buttermilk Sauce Food

MEATBALLS IN BUTTERMILK SAUCE

Steps:

• Preheat the oven to 350 degrees. Finely chop the bell pepper and celery.
• Combine the ground beef, bell pepper, celery, rice, salt, pepper and egg in a large bowl; mix with your hands until well mixed. Divide into 12 equal portions and roll each into a ball. Place the meatballs in a greased 2-qt casserole dish.
• Combine the mushroom soup, buttermilk, and the liquid from the jar of mushrooms. Beat until smooth.
• Sprinkle mushrooms over meatballs. Pour the sauce over all. Bake at 350 degrees for 1 hour.

SPICY CABBAGE ROLLS

Steps:

• Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 10 large leaves for rolls. (Refrigerate remaining cabbage for another use.) Meanwhile, in a large bowl, combine the barley, garlic, onion, soy sauce, ketchup, brown sugar, ginger, salt and pepper. Crumble pork over mixture and mix well. , Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/2 cup pork mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat. Place rolls, seam side down in a greased 13-in. x 9-in. baking dish. , In a small saucepan over medium heat, combine the sauce ingredients; cook and stir until smooth. Pour over rolls. Cover and bake at 350° for 80-90 minutes or a thermometer reads 160°.

STUFFED GROUND BEEF ROLL

Steps:

• In a large zip-lock bag mix first 11 ingredients.
• Prepare a large sheet pan with parchment paper or foil (spray with water so meat won't stick).
• Cut ziplock bag and lay out beef mixture to form a large rectange. Flatten out evenly.
• Tear salami and cheese into long pieces and lay out on top of meat.(Any of your own ideas can be added now. I've used Italian hams, swiss cheese, mushrooms, etc.).
• Roll up length wise using the paper or foil as a tool.
• Pinch ends and lay seam side down.
• Bake at 375 for 40-45 minutes.

SWEET & SPICY GLAZED BUTTERMILK MEATLOAF

Steps:

• Heat oven to 425 degrees (F).
• Combine the glaze ingredients in a small saucepan and place over low heat.
• Heat olive oil in a small skillet over medium heat. Add onions and garlic and cook until soft and translucent, don't brown. Add parsley, basil and tomato paste and cook for about a minute. Set aside to cool.
• In a small bowl, combine Panko and buttermilk, let this set for 5 - 10 minutes.
• Meanwhile, in a large bowl, place beef, pork, cheese, salt and pepper, the onion/garlic mixture and the Panko/buttermilk mixture. Mix with your hands until combined.
• In a 13x9x2 rimmed baking pan, form the mixture into a loaf center of the pan, don't touch the sides of the pan. Brush sides and top with some glaze, then bake for 75 minutes, brush on more glaze after 45 minutes. Keep the leftover glaze warm and stir occasionally.
• After baking, remove the meatloaf from oven and allow to cool for 5 minutes; then slice and serve hot with leftover glaze as a sauce.

BUTTERMILK MEAT LOAF

Steps:

• In a large bowl, combine the bread crumbs, eggs, onion, 4 tablespoons barbecue sauce, buttermilk, parsley, garlic salt and pepper. Crumble beef over mixture and mix well. Shape into a loaf. Place in a greased 11x7-in. baking dish. , Bake, uncovered, at 350° for 50 minutes. Spread with remaining barbecue sauce. Bake 10 minutes longer or until meat is no longer pink and a thermometer reads 160°. Drain; let stand for 10 minutes before slicing.

GROUND MEAT ROLLS IN SPICY BUTTERMILK SAUCE

Steps:

• 1. Place the meat in a large bowl and mix in the coriander, cumin, ground ginger, 1 teaspoon garam masala, cayenne pepper, cilantro, minced fresh ginger, oil, and 1/2 cup yogurt. Cover and marinate about 1 hour. 2. With lightly moistened clean fingers, divide the meat mixture into 16 portions and lightly press each portion in the palm of your hand to make ragged rolls, each about 1 inch thick and 2 1/2 inches long. Refrigerate until ready to use, at least 30 minutes.3. In a blender, blend together 2 cups water, the remaining 1/2 cup yogurt, sliced fresh ginger, garlic, green chili peppers, cloves, cinnamon, asafoetida, and salt to make a spicy buttermilk.4. Heat the ghee in a large nonstick skillet over medium-high heat and cook the onion, stirring, until browned, about 7 minutes. Add the cumin and poppy seeds they should sizzle upon contact with the hot oil. Quickly add the coconut and fennel seeds and stir until fragrant, about 2 minutes.5. Add the spicy buttermilk and bring to a quick boil over high heat. Remove from the heat and add the kofta rolls in a single layer, making sure that they do not touch or overlap. Boil again, shaking the pan, until the buttermilk is absorbed, the kofta rolls are well-browned, and the sauce is very thick, 15 to 20 minutes. Transfer to a serving dish, sprinkle the garam masala on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.