Mini Soft Pretzels with Honey-Mustard Dip
INGREDIENTS:
1 lb Ground beef, extra-lean
1 Egg, slightly beaten
1/2 c Bread crumbs
1/4 c Milk
1/2 c Parmesan cheese, grated
1 sm Onion, (1/2 cup chopped)
1 tb Worcestershire sauce
1 tb Parsley, dried
1 tb Prepared mustard
1/2 ts Salt
1/4 ts Black pepper
1 c Ketchup, or tomato sauce
1 lb Ground beef, extra-lean
1 Egg, slightly beaten
1/2 c Bread crumbs
1/4 c Milk
1/2 c Parmesan cheese, grated
1 sm Onion, (1/2 cup chopped)
1 tb Worcestershire sauce
1 tb Parsley, dried
1 tb Prepared mustard
1/2 ts Salt
1/4 ts Black pepper
1 c Ketchup, or tomato sauce
Combine the meat into a large bowl. Add the egg, bread crumbs, milk, and parmesan cheese and mix them together using your hands. Peel and finely chop the onion and add it to the work bowl.
Add all remaining ingredients except the ketchup, and mix them together with your hands.
Preheat on medium-high a 12-inch, nonstick skillet that has a lid. From 6 meat patties no thicker than 1 inch, and cook for 4 to 6 minutes on each side, until the meat no longer is pink.
Pour the ketchup evenly over the patties and cover the skillet, reducing the heat to medium-low. Continue to cook for 1 minute to warm the ketchup. Serve at once, but refrigerated leftovers make great sandwiches.
Add all remaining ingredients except the ketchup, and mix them together with your hands.
Preheat on medium-high a 12-inch, nonstick skillet that has a lid. From 6 meat patties no thicker than 1 inch, and cook for 4 to 6 minutes on each side, until the meat no longer is pink.
Pour the ketchup evenly over the patties and cover the skillet, reducing the heat to medium-low. Continue to cook for 1 minute to warm the ketchup. Serve at once, but refrigerated leftovers make great sandwiches.