| 10 | 60 | 111 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 40 min | 6 |
| 227 gm | Pork, ground, lean (or other ground meat) |
| 1 medium | Carrots (diced) |
| 1/4 small | White onion (diced) |
| 1 large stalk(s) | Celery (diced) |
| 1 sprig | Parsley, fresh (chopped) |
| 1/2 tsp | Salt |
| 1/2 tsp | Black pepper |
| 1/2 tsp | Cumin |
| 1 medium | Egg (lightly beaten) |
| 1/2 tbsp | Butter, grass fed, unsalted (or olive oil) |
Get your oven preheated to 400 {F}
Get a medium sized skillet heating with some butter {or fat of choice} and dump your veggies in it, let cook until onions are looking translucent. Once done, add them to a bowl to let cool.
Grease your muffin tins using butter or olive oil.
Then chop up your parsley and add it into the bowl with the veggies.
Then add the rest of the ingredients, get your hands in there and mix well.
Fill your muffin tin up with the filling.
Bake in your oven for roughly 20-30 minutes or until cooked all the way through. {Cooking time will vary based off of meat and muffin tin size} Enjoy!
| Meat | 0.4 |
| Vegetables | 0.5 |
