You still don't know what can be made with Geedel manual meat grinder?
Geedel Manual Meat Grinder is perfect for grinding beef, pork, chicken or turkey into ground meat. Allows you to easily make it simple for you to make homemade burgers, beef sausages, churros and more.
Meatballs can be made with coarse and fine blades
1 large onion
1 pound beef
1/3 cup breadcrumbs
1/3 cup parmesan cheese
1/3 cup evaporated milk
1 large large egg
1 1/2 teaspoons herb
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1.Use Geedel meat grinder to grind the beef into minced meat.
2.Mix all ingredients in a bowl.
3.With clean, dry hands, thoroughly mix together all the ingredients. Rinse your hands with water, but do not dry them. With wet hands, form mixture into 15 meatballs by rolling the meat mixture between the palms of your hands. Each meatball should be about 1 3/4 inches in diameter.
4.When you're finished rolling the meatballs, Spray a baking sheet with vegetable oil. Put the meatballs in the oven for five minutes.
5.Using oven mitts, remove the pan from oven. With tongs, turn meatballs over. Return pan to oven. Broil 5 minutes longer.
6.Eat as is or add to spaghetti sauce, soups, stews, casseroles or on Italian bread with marinara sauce and mozzarella cheese toasted in the oven or under the broiler. Skip the cheese if you want a lower-fat sandwich.
Sausage can be made with the funnel tip
4 pounds coarse ground pork shoulder
1 pound coarse ground pork back fat
2 tablespoons salt
2 tablespoons white sugar
1 ½ teaspoons coarsely ground black pepper
1 teaspoon garlic powder
¾ teaspoon ground mace
½ teaspoon ground coriander
¼ teaspoon ground cayenne pepper
½ cup ice water
80 inches sausage casing, 1 1/2 inches wide
1.Using Geedel pull food chopper, pulverize the salt, black pepper and sugar. Combine pork shoulder, back fat, garlic powder, mace, cilantro, paprika, and ice water in a large bowl. Use latex gloves when mixing to avoid contamination of the meat, and keep the mixture cold.
2.Stuff the sausage mixture through the funnel tip our meat grinder is equipped with and twist into the casings to a 3-inch length. If you do not have a stuffer, the sausage can be formed into patties or rolled into logs. Refrigerate and use up in one week or freeze for up to 6 weeks.
Churros can be made with cookie attachment
1/2 cup water
1/2 cup buttermilk
1/2 cup unsalted butter
1 pinch salt
1 teaspoon sugar
1 1/4 cups all-purpose flour
1 teaspoon pure vanilla extract
3 large eggs
Vegetable oil, for frying
1/2 cup sugar
1 teaspoon ground cinnamon
1.Gather the ingredients.
2.In a pot, combine the water, buttermilk, butter, salt, and 1 tablespoon sugar. Bring the mixture to a boil.
3.Stir in the flour all at once using a heat-proof spatula. Continue to stir until the mixture clumps together to form a ball. Continue to cook for a minute or two more, turning the dough over in the pot with the spatula. Remove from heat.
4.Add the vanilla. Add the eggs, one at a time, mixing well after each. The mixture should begin to look shiny, but should not slide off the spatula easily and be slightly stiffer than cream puff dough. If the mixture seems too thick and lacks shine, add an extra egg.
5.Place dough in Geedel meat grinder with a cookie attachment. The cookie attachment has a star tip and round tip. You can choose according to your needs.
6.Place a sheet of waxed paper on a cookie sheet. Pipe lengths of dough about 4 to 6 inches long onto the cookie sheet and place in the freezer while you heat up the oil.
7.Heat 1 to 2 inches of oil to 375 F. When the churros feel firm, carefully pick them up off the cookie sheet with a spatula and drop them into the oil.
8.Working in batches, fry the churros for about 2 minutes on each side, until they are golden brown. Cool and drain them on a plate lined with paper towels.
9.Mix 1/2 cup sugar and the cinnamon together, and place the mixture on a plate or in a pan. Roll the churros in the cinnamon sugar while they are still warm.
10.Serve warm and enjoy!