Meat Packet Minis

  • Cooking and Prep: 50 m
  • Serves: 10
  • No Allergens

The title of this recipe should be “My Quest for the Un-Cigar.” Over Succos, I served quite a few appetizers that included some sort of dough-wrapped meat or poultry. I observed that they served so beautifully, and that there was no such option for Pesach. And thus my quest began! I think that the results are adorable and quite tasty.

Ingredients (10)


Zucchini wrappers

Start Cooking

Prepare the Filling

  1. Heat oil in a large skillet over medium heat. Add onion; sauté until translucent, about 10 minutes. Add garlic; sauté for three minutes.

  2. Add ground beef, stirring and breaking up large pieces as it browns, five to seven minutes.

  3. Add remaining ingredients; bring to a boil. Cook for 20 minutes, stirring frequently.

  4. Remove from heat; set aside until cool enough to handle.

  5. Preheat oven to 425 degrees Fahrenheit.

Prepare the Zucchini Wrappers

  1. Scrub zucchini; use a vegetable peeler to peel lengthwise strips down the sides of the zucchini.

  2. Place one to two tablespoons filling at the end of a zucchini strip.

  3. Carefully wrap the rest of the strip around it, keeping the filling inside. Then take another strip and wrap it around the other way.

  4. Place packets into a greased 9- x 13-inch pan.

  5. Bake, uncovered, until browned, about 10 minutes.


Reproduced from A Taste of Pesach 2 with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.

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