What to do with ground beef?

Ground beef 3 ways! (AKA 2 – 3 weeks worth of dinner up in yo freeza)

Sun Dried Tomato & Thyme Meatloaf

Makes 2, one pound meat loaves — about 6 servings.

Ingredients

  • 2# organic grass fed ground beef
  • 1tbsp tomato paste
  • 3 cloves garlic, pressed
  • 1 egg
  • 1 tbsp fresh thyme leaves
  • 1/4 cup chopped sun-dried tomatoes
  • 1/2 vidalia onion
  • 1/2 cup steam spinach.

Method

Mix all the ingredients up in a mixer or with your hands. Separate into two loaves. Bake them on a baking sheet at 350 until they are cooked through – about 40 minutes. If you want to freeze these you can, but they will take longer to cook and should be cooked at a lower temperature for a longer period of time to avoid over cooking the outside and undercooking the inside. Top with your favorite marinara sauce.

Cilantro & Lime Burgers

Makes 12 burger patties — about 6 servings.

Ingredients

  • 2# organic grass fed ground beef
  • 1/2 vidalia onion, chopped very finely
  • 2 sorrano peppers, chopped very finely
  • 3 cloves garlic, pressed
  • 1 tbsp cumin seeds
  • Juice of 1 lime
  • Salt
  • Handfull of chopped cilantro, chopped.

Method

Mix all the ingredients together with a mixer or your hands. Make burger patties with your hands. I made about 12 with this and they are not too thick, so they will cook faster – but, if you’re into big fat burgers you might want to make 6 or 8 patties from this recipe.  Wrap them individually in saran wrap and pop them in the freezer to freeze – OR – lay them on a cookie sheet and put that in the freezer – once they are frozen you can put the frozen patties into a zip lock back (these are both methods to avoid having the burger patties frozen together).  When you are ready to eat them, just take them out of the freezer and cook on the stove top or on the grill! Serve them however you usually serve your bunless burgers – lettuce wraps, salads, whatever ya do.

Mushroom & Rosemary Meatballs

Makes 48 meatballs — about 6 servings (8 meatballs each).

Ingredients

  • 2# organic grass fed ground beef
  • 1/2 vidalia onion, finely chopped
  • 2 cloves garlic, pressed
  • 1 tbsp fresh rosemary, finely chopped
  • 1 cup shitaki mushrooms, chopped
  • 1 egg
  • 1 tbsp jalapeno pepper (Optional if you are into spicy meatballs)

Method

Mix all the ingredients together with a mixer or your hands. Form meatballs with your hands – about 1″ diameter. Lay them on a cookie sheet, cover with saran wrap, and put that in the freezer – once they are frozen you can put the frozen meatballs into a large zip lock back to restore your freezer space.

When you are ready to eat them, just take them out of the freezer bake them in the oven for about 30 minutes or until cooked through. Serve them with your favorite marinara sauce or perhaps a mushroom onion gravy for more of a Swedish Meatball type meal.

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