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blind finches

2016-01-05

Blind finches aka. headless birds are meatballs wrapped in a thin slice of beef. This old Belgian recipe is traditionally made with veal. If that is not available, substitute mixed ground meat and beef. You can use any variation for the meat mixture that you like. You can even add bread or rice – like I did with the Stuffed Bell Peppers.

This is a main dish that is easy to prepare ahead of time and freeze for later use. Freeze raw or partially cooked. Freezing fully cooked tends to result in very dry and / or overcooked meat unless you just warm it up sous-vide.

See also: blind finches bourguignon

This one wasn't as good-looking as the later performances, but practice makes perfect.

INGREDIENTS

This is what you need for 6 servings:

• 1 lb. of thinly sliced beef roast
• 1 lb. of mixed ground meat
• 1 cup of finely chopped onions
• S&P, spices.
• 1 cup of mushrooms
• 2 eggs …
• Optional:
  • 1 cup of mango juice
  • ...

Pic1: blind finch aka. headless bird

Directions

2016-01-05

Pic2: meat, spices, eggs
Pic3: meat mix
Pic4: roll in slice of beef

• Thoroughly mix the ground meat, onions, parsley, eggs, S&P a.o. spices in a large bowl. (Pic2+3)
  You can make the ground meat as bland or as spicy as you like. Be generous with your favorite spices.
• Make good-sized meatballs (1 rounded tbsp.)
• Lay out a thin slice of thin-cut beef. (Pic4)
  Make sure they don't slice it too thin. It should not look like a hairnet.
• Place the meatball on it. (Pic4)

 

Pic5: all wrapped up
Pic6: ready for the oven
Pic7: stovetop works too

• Wrap the sliced beef around the meatball.
  If your beef slices are too holey, wrap several slices. Secure with a tooth pick. (Pic5)
  

Two cooking options:

• Oven-baked.
  • Preheat oven to 350 ºF.
  • Arrange the blind finches in an ovenproof dish. (Pic5)
  • Dribble some olive oil over the blind finches.
  • Bake uncovered for 30-45 minutes at 350 ºF.
    Use a meat thermometer to check that internal temperature reaches 150 ºF for 15 minutes.
  • Use drippings to make some gravy.
• Stovetop:
  • Brown the blind finches on all sides in some olive oil.
  • Optional:
    • I added some mushrooms and mango juice and braised instead of pan-frying. (Pic6)
  • Simmer over low heat for about 30-45 minutes until the meatballs are fully cooked inside.
    Don't cook them too dry.
• Serve and enjoy.

 

• Home
• Soups
• Meats
• Seafood
• Eggs
• Sauces
• Vegetables
• Little Things
• Other