A meat grinder, or meat mincer as they are otherwise known, turn your standard cuts of raw meat into mince for meatballs, sausages, lasagne, chilli, and a wealth of other delicious meals.
This machine comes with 3 different grinding plates for fine, medium and coarse mincing. Our top tip is to make sure the meat is cold (but not frozen) as this makes it easier to process. Turn the 700w machine on to half power and push the meat through the hopper at the top and collect your mince at the bottom. You can switch to full power for tougher cuts and the handy reverse function helps to clear any blockages.
This meat grinder is also a brilliant sausage maker and we’ve included three different sausage stuffer attachments so you can make your own pork, beef, chicken, herby or spicy sausages.
Burgers, sausages, mince meat, pates & pastes, falafel, vegan sausages, meatballs, the list is extensive! You can also use it to make pet food if you four legged friend is on a raw food diet. We recommend using this meat mincer with raw meat rather than cooked items, and it should not be used to grind bones.
Yes, simply put the sausage stuffer attachment over the mincing blade then feed your casing onto the end of the nozzle. Then put all your sausage ingredients through the meat grinder into your sausage casings. You can choose to mince the meat first then add in herbs and seasoning etc., as you mince it a second time into the casings, or pass everything through the sausage maker just once.
Kibbe (also known as Kibble or Kibbeh) is a middle eastern dish made by encasing spiced lamb in a wheat based shell. The specialised kibbe attachment that comes with your meat grinder has been designed to make filling these cases easy.
It’s really easy to clean your electric meat mincer. All removable parts, including the plates, hopper and pusher can been washed in warm soapy water. Allow them to dry completely before reassembling. Don’t wash the plates in your dishwasher, the abrasive particles in the detergent, along with the movement in the machine, will cause the plates to tarnish.
You use a soft bristle brush to clean any hard to reach places in the machine and rinse through with some warm water in between uses to ensure the interior is hygienically clean.
When you come to store your meat mincer away there’s a handy cord storage area for the power cable and plug, along with a section on the top where you can store your grinding blades.
|Product Dimensions||42 x 16 x 34.5 cm|
|Wattage||700 watt motor ( 1800 Max Watts @ Locked Rotor )|
|Box Contains||Meat Grinder, 3 Cutting Plates, 3 Sausage Adaptors, Push Stick|
|Batteries||No - Mains Powered|
|Additional information||Cord Storage|
The vast majority of dishwasher detergents contain small, abrasive particles that are used to remove the dirt from your dishwasher items. Unfortunately these, along with the movement the plates experience during cleaning, can tarnish the plates - this is why we recommend hand washing only.
No. The strength of bones, and the splinters they produce when they break, can damage the blades and motor of your meat grinder, leaving your machine unusable. For this reason, grinding bones will invalidate your warranty.
The meat grinder has been designed to mince raw meats. If your meat has a high fat content, the heat of the process can cause it to become extremely sticky and therefore block your machine. Chill the meat before mincing to give yourself the maximum working time, but if your meat is extremely fatty it may not pass through the machine.
You can mince cooked meat - just wait for it to cool down.
Chicken Curry Burgers
8 Boneless Chicken Thighs
1 White Or Red Onion Diced
1 Jalapeno Pepper Chopped (Optional)
3 Garlic Cloves, Finely Chopped
2 tbsp Honey
2 tbsp Curry Powder
2 tsp Salt
2 tsp Black Pepper
Mince the chicken thighs in the meat grinder and combine with the garlic. Chop the onion and pepper and mix with the chicken in a large bowl before adding the rest of the ingredients. Form into burger patties and cook in a frying pan over a medium heat for 6-8 minutes each side.
520g dry garbanzo beans
3 large white onions
6 cloves garlic
2 bunches parsley, stems removed
3 to 5 jalapeno peppers (optional)
2.5 tsp salt
1/2 tsp pepper
5 tsp cumin
1 tsp baking powder
1/4 tsp baking soda
Oil for frying
Soak the bean in water overnight then wash and drain before grinding. Mix in the finely chopped onions, garlic, peppers and parsley then pass through the grinder for a second time before mixing in the salt, pepper, cumin & baking powder. When you deep fat fryer has reached temperature add the baking soda to your falafel mix and shape them into patties. Deep fry these until they are golden brown.
SPICY CHICKEN & HAM SPREAD
130g chicken (cooked & chopped)
130g ham (cooked & chopped)
1 tbsp sweet relish
1 tbsp lemon rind (grated)
4 tbsp salted butter (softened)
1 tsp nutmeg
Salt, pepper and Tabasco for seasoning
Mince the chicken and ham in the meat grinder using the fine mincing plate. In a bowl, mix in the rest of the ingredients until they are well blended and form a smooth paste. Cover with film and chill in the fridge for 30 minutes before serving.
Grilled Lamb Kefta
Ground Lamb Kefta are rectangular patties cooked on skewers in the oven or on the grill.
450g fresh lamb meat ( 1 lbs)
130g chopped parsley (fresh)
65g finely chopped red onion
½ tbsp ground cumin
2 slices white bread
2 tbsp paprika
Salt & pepper for seasoning
Peeled and mashed red onion (1/2 cup)
First, cut the crusts from the bread and soak them in warm water for 30 minutes then allow to dry and turn into breadcrumbs. Mince the lamb in the meat grinder. Mix all the ingredients together in a large bowl using your hands, the more you work on it the more the fat from the meat will create a consistent combination with the other ingredients.
Once the mix is completely combined, shape it into 12 patties and put a metal skewer through each. Grill on a medium high heat for 3-4 minutes each side.
Simple Kibbe Recipe
1 medium onion, finely chopped
1/2 lb lean ground beef
1 tbsp olive oil
1/2 teaspoon allspice
1/4 teaspoon cinnamon
Salt and pepper to taste
1/3 cup pine nuts, toasted
1 1/2 cups fine bulgur wheat
2 cups water
1 large onion, quartered
1/2 cup mint leaves
1 1/2 lbs lean ground beef
2 teaspoons cumin
1/2 teaspoon allspice
Salt and pepper to taste
Vegetable oil for frying
First, make the filling. Grind the beef in your meat grinder using the fine plate. Heat a large frying pan over a medium heat and saute the onions until soft. Add the beef and cook until brown then season with salt, pepper, allspice and cinnamon and continue to cook until the meat is tender. Remove from the heat, stir in the pine nuts and put to one side.
Put the bulgur wheat in a bowl, cover with 2 cups of warm water and leave to soak for 30 minutes before draining. Puree the wheat, onion and mint leaves then add the ground beef and puree again until you have a smooth paste.
Place your kibbe attachment onto your meat grinder. With wet hands shape the wheat mixture over the nozzle to form a ball then add the filling by putting the meat mix through the meat grinder. Remove from the nozzle and seal.
Heat the oil in your pan or deep fat fryer to 36o degrees fahrenheit. In batches, fry the kibbe for 4-5 minutes then remove and drain on some paper towels before serving.