Murghi ka keema, or Ground Chicken or Turkey with Rice:
This recipe uses ground lamb, but I think it works with any ground meat:
And this is Madhur Jaffrey's version, which I've made and is wonderful.
Danish Meatballs, Sweet and Sour Meatballs, Chinese Spagehtti, Easy Soft Tacos, and Albondigas Soup, Blue Cheese Sirloin Burgers, and this is really really bad, but I do love it. Hambuger with Cream Gravy and Onions over Mashed Potatoes. Oh and a really tasty Shepherds Pie too!
1 lb of ground beef.
1 tbspn garlic paste, 1 tbspn ginger paste
1/4 tspn tumeric, 1/2 tspn red chilli powder (to taste), 1/2 tspn of cumin powder, 1/2 tspn coriander powder, 1 tspn (to taste) salt
Then add 1 handful of chopped mint leaves, 1 handful of chopped cilantro leaves, 1 bunch of finely chopped spring onions, 1/2 of a small red onion chopped very finely.
You can add some breadcrumbs to the mixture so it doesn't become soft, or a soaked piece of bread.
Marinate above mixture, form kebab shapes, and either fry or bake in the oven till done.
Eat as an appetizer or as a meal with rotis/pita bread, salad, etc.
Here's my full meatball recipe. You can use a load of ground beef with it and the meatballls are awesome.
for 110 – 120 meatballs 2” diameter:
• 10 lbs ground beef or meatball mix, ¼ veal, ¼ pork & ½ beef;
• 2 dz large eggs;
• 24 oz grated pecorino romano or parmegiano;
• 24 oz fresh bread crumbs or Progresso Italian bread crumbs;
• 3-4 large yellow onions, chopped fine;
• 1 bulb garlic, minced;
• basil to taste, fresh or dried;
• parsley to taste, fresh;
• salt and pepper to taste; and,
• olive oil, for sautéing.
Preheat the oven to 400 degrees. Sauté the onion and garlic in olive oil over low to medium heat until soft and remove from heat. Thoroughly mix the meat, eggs and other ingredients as well as the contents of the pan with the onions and garlic. Form into balls using an ice cream scoop and lay out on foil pans. Cook until well browned on top…about 45 minutes depending on how many pans are in the oven. (cook tomato sauce at the same time and drop the balls into the sauce to flavor)
It's not a clearly defined recipe in that all the proportions are flexible depending on how I feel at the moment and what I have at hand, but basically for one pound of ground beef I chop and sauté one small onion and one or two cloves of garlic, add ground beef, brown well, season with salt, pepper and cayenne, then add maybe two cups of tomato sauce (I usually use a good jarred spaghetti sauce or a homemade one if I have it handy) and a half-cup or more chopped pickled jalapeños, and bring to a simmer. Cook some pasta (elbows, rotini, farfalle, any small shaped pasta that you have on hand) and add it to the mix and you're done. I like to have about half-and-half ground beef and pasta, which makes it a bit meatier than your old high school cafeteria's American Chop Suey, figure about six ounces dry pasta per pound of beef.
The whole thing is done and on the table is under a half hour. Adjust all the seasonings and amounts to your family's taste (we like it hot!). Enjoy!
Picadillo is delicious: A Cuban dish consisting of Ground Beef, Raisins and Green Olives. there was a recent post with a delicious sounding recipe. Serve with Cuban style rice and Cuban black bean (Moros y Cristianos). It makes for a wonderful themed dinner. http://www.chowhound.com/topics/374775
I just made Jamaican patties stuffed with ground beef and they turned out really good! The best part is that you can make them unbaked and then freeze them and have an easy dinner or appetizer for another night.
Here is the recipe:
Another thing I really like making with ground beef is asian style lettuce wraps. Stir fry the beef with asian flavours like garlic, ginger and soy sauce and some finely diced veggies then serve with hoison sauce and iceberg lettuce on a big platter so people can serve themselves. Messy but fun!
I've also got some exta ground beef and actually just sauteed up a batch of empanada filling. Based it on this recipe:
but added more spices/flavorings to taste (garlic, allspice, cinnamon, curry, cayenne, and a tiny bit of of cloves) because it seemed to need a little more oomph. Was deciding between these and jamaican beef patties and went with something in between-ish.
Laab from NE Thailand and Laos: drop ground beef into lots of boiling water and quickly break meat apart totally. Drain while still a bit pink. Add lime juice, fish sauce, chopped chilis, chil powder, finely sliced green onion, finely diced red onion, torn mint leaves, chopped cilantro, bit of finely chopped garlic and ginger. At serving, top with a few more mint leaves, torn cilantro, and ground up toasted rice grains (brown uncooked rice, grind in coffee grinder). Serve with hot rice and a plate on the side of lettuce and cabbage leaves, more mint leaves, and fresh, uncooked young green or long green beans.
Here are a few of our family favorites: Beef Envueltos (softened corn tortillas with cooked ground beef rolled up inside, topped with ranchero sauce and cheese, baked), Cheeseburger Calzone (a Pampered Chef recipe, but I use fresh pizza dough), tacos, taco salad, baked chile rellenos (more casserole than the real thing), Hamburger and Onion Bread (the only Rachael Ray recipe that's worked for us), Tamale Pie and a Dirty Rice from Weight Watchers. Those are in addition to the usual lasagna, spaghetti, pan-fried hamburger steaks with gravy, burgers, chili, sloppy joes and enchiladas we usually do.
1 pound Ground beef
1 small onion, chopped
1 garlic clove, minced
1/4 cup flour
1/4 tsp pepper
1 can beef broth
1/4 cup milk (whole or 2%)
1/4 cup sherry (optional)
1 can (6 oz.) mushrooms stems and peices (drained)
1 cup sour cream or plain yogurt
In med. skillet, brown ground beef, onion, garlic; drain excess fat. Sir in flour and pepper (to coat); add broth, milk, mushrooms and sherry. Simmer covered 10-15 minutes, until about half the liquid is absorbed (add milk or broth if it seems too thick). Stir in sour cream, heat through. Serve over cooked egg noodles.
It's pretty easy, but you can substitute cr. of mushroom soup for the beef broth, just leave out the flour and increase the milk to 2/3 cup or so. It will thicken faster, and be creamier, so you may want to back off the sour cream a bit.
I know you are looking for ground beef recipes, but if you want to get fancy (what I call a "company dish"), make it with sliced tendersloin or top sirloin. And you can increase the ground beef amount by up to a pound without modifying the recipe much.
The green chile burritos - I just brown the meat with a small onion, a little cumin (1/4 tsp), a decent amount of salt and pepper and 2-3 cans green chiles (in the mexican food aisle). Fill a burrito (add cheese if you want, I don't, doesn't need it). Makes a spicier burrito, but the flavor are nice, more simple flavors than you get with all the spices you normally add to meat for burrito filling.
The Moussaka- I use a recipe close to this. It's a little time consuming, but not very complicated and VERY tasty. Sort of a greek lasagna, and very low carb.
Cooks.com has a good pastitsio recipes also.
Shepards pie is just beef browned with onions, make a roux and add some beef broth (or use canned gravy), combine with beef, put on 9x9 pan, cover with cooked peas and carrots (or whatever veggies you have), then smother with mashed potatoes. Bake for 25 minutes in med. oven, top with cheddar, bake 5 more minutes. It's a good way to use up leftovers.
Here is a good website that tells all about swedish meatballs. I recommend NOT leaving the nutmeg out. It's that flavor you can't put your finger on, but you notice it if it's missing. http://scandinaviancooking.com/articl...
re: Lazy Susan
Buffalo balls are like regular meatballs, only smaller, and instead of italian tomato sauce, I put them in chicken wing sauce. I use about a lb of ground beef, 1 med. minced onion, a couple of cloves minced garlic (or about 2 tsp powdered) a handful of breadcrumbs, a beaten egg, 1/2 cup shredded cheddar, 1 TB paprika, 1 tsp oregano, 1 TB dried parsley. make small (1 inch) meatballs. Lightly roll in breadcrumbs (you can do an eggwash first, but I seldom do b/c it's so messy). Bake at 350 for 15 minutes. Meanwhile, make your sauce. Melt 1 stick butter, 2 cloves minced garlic (or pwdered equivalent), 1/4 cup vinegar (red wine is best), 1/2 cup FRANKS red hot sauce, spices (I use papkrika, ground cayenne, dried mustard, ground black pepper- all to suit your taste) and 1 can of tomato sauce (BTW, if I am making regular chicken wings, I leave the tomato sauce out). Once the meatballs are done, cover with sauce. I often put these in my small crock pot for a party. Serve with blue cheese dressing (or ranch) and toothpicks. YUMM!