Abstract: Disclosed is a one-piece edible filling for a meatball sandwich, formed from ground meat or other foodstuff which can be readily molded or shaped. The filling includes a generally flat base with an array of projections protruding from the base, such that the projections are connected together through the base. Each projection generally has the configuration of a meatball or portion thereof. The filling can be configured to form a filling for bun, roll or other sandwich casing to form a meatball sandwich when combined with said sandwich casing.

Abstract: The inventions pertains to a specific coating composition and as well as a conformation of the coat on a specific substrate and a method of making such coated products. The resulting product can be baked or fried using non-hydrogenated oil and frozen. Due to the high content of vegetable oil in the coating composition, it can be manufactured without the use of any frying oils, as a result no trans-fatty acids are present in the product. A natural antioxidant is added to the coating composition allowing extended time of frozen storage. The frozen product can be reconstituted in microwaves in addition to traditional frying or ovens. The product manufactured and reconstituted using described coating, substrate and preparation method would be a heart healthier due to the fact that it would deliver recommended daily intake of over 3 grams of essential Omega 3 unsaturated acids and healthy lignan components and reduced amount of carbohydrates in one more serving portions.

Abstract: The invention provides a sandwich that consist of a substrate of high protein material like cooked muscle meat, meat emulsion or textured plant protein mixed with spices having a an oval, round or square shape of a hamburger, shape of a cylinder or a cylindrical ring. The substrate portion is surrounded by a cover created of carbohydrate materials like bread crumbs, flour and having a shape of the said substrate and a substantially continuous wall forming an integral shell and cavity that embraces and adhering to the aforementioned substrate.

Abstract: A prepared ground prime rib meat product and a process for manufacturing same are disclosed, for shaping into patties, meatballs or the like. The product consists of a mixture of different pieces of lean and fat beef prime rib meat, seasoning in the range of 0%-4% and added water in the range of 5%-20% by weight. The meat consists of portions of rib meat which have not traditionally been sold or labelled as prime rib meat.