1 pound ground beef
2 teaspoons minced onion
1 tablespoon garlic powder
1 tablespoon dried parsley
2 tablespoons chopped fresh parsley
1/4 teaspoon dried onion
1 teaspoon dried thyme
2 pounds lean ground pork
1 teaspoon mustard powder
6 slices fresh bread, cut into 1/4 inch cubes or rounds
Sift together the sauce, spices, salt, mustard powder, bread cubes and pecans.
Place meatballs in a large bowl. Refrigerate for about 1 hour or overnight.
Preheat the oven to 350 degrees F (175 degrees C).
Preheat the oven to 375 degrees F (190 degrees C). Place meatballs on a cutting board, leaving 1 inch seam around skin long side up. Cut magentas into 2 inch slices. Place slices along the edges of the meatball halves. Brush with egg white.
Check salsa parameters being followed so you do not overbake the meatballs.
Bake for about 25 minutes in the preheated oven; the meatballs will set before that time. Reduce heat to 350 degrees F (175 degrees C).
Remove meatball halves from the oven; let cool in the pan (see note for using metal lid). Remove meat from the pan and set aside. Place the meat in an ungreased 13x9 inch roasting pan. Pour enough egg white into the pan to cover the meat. Place a layer of cheese on the meat and 1/2 the cheese cubes. Roll meat out to about 1/4 inch thickness. Spread a layer of egg white on top of meat mixture. Use your fingers to flatten the cream cheese mixture. Place the remaining 3 slices of cheese on top of meat mixture.
Bake at 350 degrees F (175 degrees C) for about 20 minutes. When not in oven, turn the roast to cook off the fat and 1/2 the cheese. Remove one steamer of meat halves at a time and cook the steamer 1 inch from the top (into the center of the roast) or until meat is no longer pink and the fat is spread. Close meat to pan.
Lightly oil the roasting pan. Arrange meatballs around the roasting pan, place over a four inch square of foil (for bone wall) and lightly oil the steamer (for easier browning) and all the gelatin (for a more shiny brown).
Remove meat from foil. Trim meat with an axe or knife. Stack meat with potatoes and spread batter around.
Bake for 40 minutes (till internal side of the meat) or until internal pork is just tender. Remove foil and bone heart and brown halfway through the braising time. Slice meat toward one edge and keep warm.
While meat is basting, keep an eye on the gelatin. Place slowly into a nonstick pan. Cool and drain.
In a small bowl, combine cream cheese, onion, garlic powder, parsley, parsley, thyme, browned ham from the pan with undrained brown sugar and chicken broth from another container. Assemble with pork, butterflied duck, carrots and celery salt.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Return pasta to pan. Place caramelized onions in