4 quart freezer (9x13 inch) pan
3 pounds ground beef
2 eggs, beaten
1/2 cup vegetable oil
1 (16 ounce) can Zucchini chile sauce
10 egg whites
1/2 cup barbecue sauce
2 teaspoons balsamic vinegar
1 teaspoon Worcestershire sauce
1 tablespoon white sugar
1 teaspoon ground black pepper
Place beef, eggs, oil and chile sauce in a large glass or metal bowl. Cover with foil and place in freezer. Frozen, refrigerate at least overnight or overnight.
Preheat oven to 375 degrees F (190 degrees C).
Combine egg whites and barbecue sauce in a small bowl; fold 1 cup o to mixture into cheese mixture. Pour meat mixture into prepared dish.
Line baking sheet with foil.
In a large bowl, stir together vinegar, Worcestershire sauce, sugar, ground black pepper and meat mixture, whisk until evenly distributed. Form mascarpone into small balls; place 25 in prepared pan (1 1/2 inches on center plate). Freeze until ready to use.
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