Tortellini Meat Filling
My Italian husband uses this filling to make tortellini at home, and it's by far the most delicious filling. He does change the meat around, and we love them all! It's freezer friendly, so we usually make a bunch.
Yield
24 servingsPrep
15 minCook
25 minReady
40 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
veal
pork or chicken, cooked |
|
| ¼ | cup |
olive oil
|
|
| 2 | medium |
onions
roughly diced |
|
| 2 | tablespoons |
garlic
finely minced |
|
| 2 | tablespoons |
oregano
or 1 tablespoon dried oregano |
*
|
| 1 | teaspoon |
coriander
ground |
|
| ¼ | cup |
all-purpose flour
|
|
| 1 | cup |
stock
or low-sodium chicken broth |
|
| ½ | teaspoon |
black pepper
ground |
|
| ½ | teaspoon |
salt
or as desired |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
veal
pork or chicken, cooked |
|
| 59 | ml |
olive oil
|
|
| 2 | medium |
onions
roughly diced |
|
| 3E+1 | ml |
garlic
finely minced |
|
| 3E+1 | ml |
oregano
or 1 tablespoon dried oregano |
*
|
| 5 | ml |
coriander
ground |
|
| 59 | ml |
all-purpose flour
|
|
| 237 | ml |
stock
or low-sodium chicken broth |
|
| 2.5 | ml |
black pepper
ground |
|
| 2.5 | ml |
salt
or as desired |
|
Directions
Heat oil in a medium skillet or fry pan over medium heat.
Add onion, garlic, oregano and coriander and cook, stirring, 5 minutes.
Add the flour and mix well.
Add the broth and meat and cook, stirring, until the mixture thickens and bubbles.
Add the salt and pepper.
Remove from the heat and scrape into a bowl.
Place, uncovered, in the refrigerator to cool.
Stuffing can be stored, covered, in the refrigerator for up to 5 days.
To freeze, place 1-cup amounts of stuffing in airtight freezer bags or containers, label and place in freezer for up to 3 months.
