This is a delicious recipe that is better frozen for a day before serving. Not gluten free although if you remove the rye bread it could be made gluten free.
Ingredients
+ 1 lb of 80/20 beef
+ 1 cup of rye bread turned into bread crumbs using the food processor
+ 1/2 a cup of Parmesan, I used shavings and chopped in food professor with bread instead of the processed powder
+ 1 tsp each salt and pepper
+ 1 egg
+ 1 clove of garlic, minced
+ 1 tbsp parsley
Method
You must be logged in to post a comment.