Meat muffins with cheese and barbecue sauce

Ingredients:

• 2/3 cup milk
• 0.5 tbsp. breadcrumbs
• 900 g mixed minced beef, pork, and veal
• 150 gr. grated cheddar cheese
• 0.5 tbsp. barbecue sauce
• 1 teaspoon of salt
• 0.5 tsp ground black pepper
• 4 small green onions, finely chopped
• 2 cloves garlic, crushed
• 1 large egg
• Mashed potatoes and lettuce for serving

Preparation:

1. Place the breadcrumbs in a large bowl, pour in the milk, and mix. Add the ground beef, 1 cup of cheese, 1/4 cup of barbecue sauce, salt, pepper, green onions, garlic, and egg. Mix everything together with your hands.
2. Preheat oven to 190°C.
   
   Roll the minced meat into 6 balls and place them in a non-stick muffin tin. Place the tin on a rimmed baking sheet and spread the remaining barbecue sauce over the meat.
3. Bake for 40 minutes, rotating the pan halfway through. Sprinkle the muffins with the remaining cheese. Continue baking until the meat is cooked through, about 5 more minutes. Insert a thermometer into the muffin; it should read 165°F (74°C). Let the cooked meat muffins sit in the pan for 5 minutes, then remove them.
4. Divide the meat muffins among portions and serve with mashed potatoes and lettuce.
   
   Storage tips
   
   These meat muffins can be made in advance. To do this, double the recipe ingredients, make muffins, and wrap each one in foil. Freeze. To defrost, preheat the oven to 375°F (190°C), place the frozen muffins in the oven, and bake, covered with foil, for 25 minutes. Then remove the foil and bake for another 5 minutes, or until heated through.