Recipes by their Ingredients

ground beef

  • Chuck Wagon Beans

    Chuck Wagon Beans
    Chuck Wagon Beans
    (Serves 10-15)

    3lb ground beef
    1 lb bacon slices
    1½ cloves garlic, minced
    1½ cups ketchup
    3lb. ground beef
    3 tbs spicy brown mustard
    3 cups finely chopped onion
    1½ tsp salt
    1 cup finely chopped celery
    ½ tsp pepper
    ⅔ cup hot water
    2 cans (28oz. each) Molasses-style baked beans
    2 tsp Beef Bouillon (Better Than Bouillon brand)


    NOTES:Searching the internet for chuck wagon beans brings up many versions, this version must be similar to many already written, tweaked a little here and there as it is passed down and around.

    Fry bacon till crisp. Drain of grease and set aside.
    In same pan, on medium heat, cook onion, ground beef, salt and pepper and celery until meat is done and onions are tender, then add garlic, cook until beef has browned through.
    Pour off most of the grease, then transfer the meat mixture to a larger stock pot.
    Now mix beef bouillon in a tblsp hot water, then stir bouillon into the meat mixture. Add the beans, ketchup, mustard.
    Cover and simmer (low heat with little bubbles), on top of stove for 1 hour.
    Crumble/Cut bacon and stir into beans. Serve.

  • Meatballs, Moms

    Meatballs, Moms
    Meatballs, Moms
    (Serves)

    1+½ lbs ground beef
    2 cups bread crumbs
    1 egg, beaten
    1+½ cups milk
    4 tblsp onions, minced
    2 tsp salt
    ¼ tsp black pepper, ground
    ¼ tsp dry mustard
    1/8th tsp sage


    NOTES: You can substitute ½ lb ground round for ground pork.
     

    Mix thoroughly all the ingredients.

    Roll large size meatballs, 2+½ inches in diameter, careful not to pack them too tight.

    In large fry pan or skillet fry the meatballs so they browned on all sides, do not worry about cooking the center, about 15 minutes.

    Add to a pot of red sauce (aka gravy for those Italians following along!) and simmer for at least one hour (up to 4 hours).

    Serve with pasta with Parmesan cheese (Parmigiano-Reggiano cheese) or on a roll with mozzerella cheese, or simply grab one with your fork and walk around eating it. Yum!

  • Meatballs, Roberts

    Meatballs, Roberts
    Meatballs, Roberts
    (Serves)

    2 lbs ground beef
    1 lb ground veal
    1 lb ground pork
    2 eggs, beaten
    ½ Italian parsley, chopped fine
    6 fresh basil leaves, minced
    1 cup Pecorino Romano cheese
    1 tblsp black pepper, ground
    1½ tbslp salt
    6 cloves garlic, minced
    1½ cups day old Italian bread


    NOTES:
     

    Pre-heat oven to 350°

    Mix thoroughly all the ingredients.

    Roll small size meatballs, 1½ inches in diameter, careful not to pack them too tight.

    While it does take time to roll 100 meatballs, you will now have quality meatballs for months! Put on some nice meatball rolling music!
    On a large baking sheet place the meatballs close, but not touching, you could probably fit close to 100 on a normal baking sheet.

    Bake for 15 minutes.

    If you are going to add the meatballs to a pot of red sauce you can remove the meatballs from the oven 5 minutes earlier as they will finish cooking in the sauce.

    Serve with pasta with parmesan cheese (Parmigiano-Reggiano cheese) or on a roll with mozzerella cheese, or simply grab one with your fork and walk around eating it. Yum!