Recipes with Ground Beef
Got Ground Beef in your pantry? Here are 22 recipes you can cook today.
Albóndigas
Spanish meatballs in tomato sauce.
Beef Tacos
Serve with lime wedges and sour cream.
Chili Con Carne
Hearty meat and bean stew.
Classic Lasagna
Layered meat and pasta bake.
Crispy Beef Arayes
Crisp, golden pita bread pockets stuffed with juicy spiced minced beef, onions, garlic, fresh parsley, sumac, and pomegranate molasses, griddled in olive oil until sizzling.
Dawood Basha
Lebanese spiced beef meatballs scented with allspice and cinnamon, seared golden and simmered in a garlicky tomato sauce with pomegranate molasses and toasted pine nuts.
Escondidinho
Shepherds pie with cassava mash.
Frikadellen
German meat patties.
Golubtsy
Cabbage rolls stuffed with meat.
Kafta Bil Sanieh
Prep Time: 25 mins Cook Time: 45 mins Beloved Lebanese baked traybake featuring spiced minced beef and lamb infused with finely blended parsley, onions, seven spices, and garlic, layered under golden sliced potatoes and baked in a rich garlic-tomato sauce with a drizzle of extra virgin olive oil. 1. In a food processor, pulse yellow onion, garlic, and fresh flat-leaf parsley until finely minced. 2. In a bowl, combine ground beef and ground lamb with the onion-parsley mixture, Lebanese seven spice, cumin, coriander, cinnamon, salt, and black pepper; knead thoroughly until pasty and cohesive. 3. Press the spiced meat mixture evenly into the bottom of a large round baking tray or casserole dish. 4. Arrange thinly sliced golden potatoes and sliced tomatoes in an overlapping pattern over the meat layer. 5. Whisk tomato paste, warm water, crushed garlic, pomegranate molasses, olive oil, salt, and black pepper together, then pour evenly over the tray. 6. Cover with foil and bake at 200°C (400°F) for 35 minutes; remove foil and broil for 10 minutes until potatoes are golden and bubbling. 7. Garnish with toasted pine nuts and fresh parsley, and serve with vermicelli rice and pita bread.
Kafta Kebab
Spiced minced meat skewers.
Keftedes
Traditional Greek meatballs.
Kofta bi Tahini
Prep Time: 20 minutes | Cook Time: 35 minutes Step 1: In a large bowl, combine ground lamb, ground beef, finely grated yellow onion, minced garlic, chopped flat-leaf parsley, seven spice (baharat), cumin powder, ground coriander, cinnamon, salt, and black pepper. Knead until emulsified, then form into oval patties. Slice potatoes into 1/2-inch rounds and toss with 1 tablespoon olive oil and salt. Step 2: Arrange potato slices on a baking sheet and roast at 200°C (400°F) for 15 minutes until lightly golden. In a skillet, sear kofta patties in olive oil for 2 minutes per side to develop a savory crust. Step 3: Prepare the velvety tahini sauce by whisking tahini, fresh lemon juice, Greek yogurt, minced garlic, salt, and warm water until completely smooth, silky, and pourable. Step 4: In a deep baking casserole dish, arrange the seared kofta patties and roasted potato slices in alternating rows. Pour lemon-tahini sauce evenly over the top. Bake uncovered at 190°C (375°F) for 20 minutes until bubbling and lightly golden on top. Sizzle pine nuts in ghee and scatter on top with fresh pomegranate seeds and parsley before serving warm with pita bread.
Kotlety
Pan-fried meat patties.
Leberkäse
Meatloaf style dish.
Pastel
Crispy fried meat pies.
Pastitsio
Greek style pasta bake.
Pelmeni
Traditional meat dumplings.
Peshawari Chapli Kebab
Melt-in-mouth flattened spiced minced beef patties infused with coarsely crushed coriander seeds, pomegranate seeds (anardana), green chilies, fresh mint, and pan-fried with a fresh tomato slice pressed on top.
Shish Barak
Meat dumplings in yogurt sauce.
Smash Burger Tacos
Seasoned ground beef smashed thin directly onto flour tortillas, seared until crispy, melted with American cheese, and topped with shredded lettuce, pickles, and burger sauce.
Soutzoukakia Smyrneika
Prep Time: 25 minutes | Cook Time: 35 minutes Step 1: Soak stale crustless white bread slices in dry red wine for 5 minutes, then squeeze firmly to remove excess liquid. In a bowl, combine ground beef, ground lamb, squeezed bread, grated garlic, ground cumin, beaten egg, olive oil, salt, and black pepper. Knead vigorously for 4 minutes until sticky and cohesive, then shape into oblong football-shaped meatballs. Step 2: Dredge meatballs lightly in all-purpose flour. Heat olive oil in a wide deep skillet over medium-high heat and sear meatballs on all sides for 5-6 minutes until nicely browned. Transfer to a plate. Step 3: In the same skillet, sauté finely diced yellow onion and minced garlic in olive oil for 3 minutes. Deglaze with red wine, scraping up browned bits. Stir in tomato paste, crushed canned San Marzano tomatoes, cinnamon stick, ground cumin, allspice, sugar, salt, and water. Simmer sauce for 10 minutes. Step 4: Gently submerge browned meatballs into the spiced tomato sauce. Cover skillet and simmer gently on low heat for 20 minutes until meatballs are melt-in-your-mouth tender and sauce is thick and fragrant. Remove cinnamon stick, garnish with chopped flat-leaf parsley, and serve over fluffy buttered rice pilaf or mashed potatoes.
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