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Representative image for Micro-Cooking Meatballs, Meat Ring, and Patties
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Micro-Cooking Meatballs, Meat Ring, and Patties

Cooking technique from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 259. Vision transcription from the scanned page; needs review.

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Ingredients

  • 1 beaten egg
  • 1/4 cup fine dry bread crumbs
  • 1/4 cup milk
  • desired seasonings
  • 1 pound ground beef

Instructions

  1. Combine 1 beaten egg, 1/4 cup fine dry bread crumbs, 1/4 cup milk, and desired seasonings. Add 1 pound ground beef; mix well. Shape as indicated.
  2. Arrange meat in an 8x8x2-inch baking dish. Cover with waxed paper. Micro-cook on 100% power (high) for time specified or till no pink remains, giving the dish a half-turn and turning patties or meatballs over once.
  3. Meatballs: Twenty four 1-inch - 4 to 6 minutes
  4. Meat ring: One 6-inch - 6 to 8 minutes
  5. Patties: One 1/2-inch-thick - 2 to 3 minutes; Two 1/2-inch-thick - 3 to 5 minutes; Four 1/4-inch-thick - 6 to 8 minutes

Source and image provenance

Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.

Image: Image note: AI-generated representative illustration based on this card's ingredients and instructions; not an original Better Homes and Gardens photograph.

Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.

BHG1989needs-reviewcooking-techniqueimage-source-ai-generatedimage-representative