BEST GROUND BEEF RECIPES: 2025

BEST GROUND BEEF AND WILD RICE CASSEROLE

The Ultimate Hearty & Savory Ground Beef & Wild Rice Casserole

This isn't your average . This is a masterclass in comfort food, featuring perfectly seasoned beef, chewy and nutty , and a velvety, from-scratch . The crowning glory is a crunchy, golden-brown that provides the perfect textural contrast to the creamy base. It's a complete, satisfying meal in one dish.

Yields: 6-8 servings

Prep time: 20 minutes

Cook time: 45-55 minutes

Ingredients

For the Beef & Rice Base:

1.5 lbs ground beef (80/20 blend is ideal for flavor and moisture)
1 tbsp olive oil or other high-heat oil
1 large yellow onion, chopped
2 carrots, finely diced
2 celery stalks, finely diced
8 oz (225g) cremini mushrooms, finely chopped
3-4 cloves garlic, minced
1 cup uncooked wild rice blend (a blend is often quicker and has a better texture than pure wild rice)
2 cups beef broth, low-sodium preferred
1 tsp salt
½ tsp black pepper

For the Creamy Mushroom Sauce:

4 tbsp (½ stick) unsalted butter
⅓ cup all-purpose flour
1 ½ cups whole milk
1 tbsp Worcestershire sauce
1 tsp fresh thyme leaves (or ½ tsp dried thyme)
½ tsp fresh sage, chopped (or ¼ tsp dried sage)

For the Crunchy Topping:

1 cup panko breadcrumbs
½ cup grated Parmesan cheese
2 tbsp unsalted butter, melted

Instructions

Prep and Preheat: Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch (or similar 3-quart) baking dish.

Cook the Rice: In a medium saucepan, combine the uncooked wild rice blend, 2 cups of beef broth, ½ tsp salt, and ½ tsp black pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.

Cook the Beef Base: While the rice is cooking, heat the olive oil in a large skillet or over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it is deeply browned and cooked through. Use a slotted spoon to transfer the beef to a separate bowl, leaving the rendered fat in the skillet.

Sauté the Aromatics: Reduce the heat to medium. Add the chopped onion, carrots, and celery to the skillet. Cook, stirring occasionally, until softened, about 6-8 minutes. Add the chopped mushrooms and continue to cook until they have released their liquid and started to brown, about 5-7 minutes. Stir in the minced garlic and cook for one more minute until fragrant.

Create the Creamy Sauce: Sprinkle the flour over the vegetables in the skillet. Cook, stirring constantly, for 1-2 minutes to form a . Slowly pour in the milk while whisking continuously to create a smooth, lump-free sauce. Bring the sauce to a gentle simmer and cook, stirring frequently, until it has thickened, about 5 minutes. Stir in the Worcestershire sauce, fresh thyme, and sage.

Combine Everything: Remove the skillet from the heat. Add the cooked ground beef and the cooked wild rice to the creamy sauce. Stir gently until everything is well combined and evenly distributed. Taste and adjust seasoning with more salt and pepper if needed.

Assemble the Casserole: Pour the mixture into your prepared baking dish and spread it into an even layer.

Top and Bake: In a small bowl, combine the panko breadcrumbs, grated Parmesan cheese, and melted butter. Mix with your fingers until it resembles coarse crumbs. Sprinkle this mixture evenly over the top of the casserole.

Bake for 25-35 minutes, or until the casserole is bubbly and heated through, and the topping is golden brown and crispy.

Rest and Serve: Let the casserole rest for 5-10 minutes before serving. This allows it to set up, making it easier to serve.

Why This is the "Best" Ground Beef & Wild Rice Casserole

Superior Texture: This dish is a textural masterpiece. You get the chewy, nutty bite of the wild rice, the creamy richness of the sauce, the savory ground beef, and the final, satisfying crunch of the panko topping in every single spoonful.

Deep, Layered Flavor: By building a flavor base with sautéed vegetables and a from-scratch roux-based sauce, this casserole has a savory complexity that canned soup versions can never replicate. The fresh thyme and sage add an earthy, aromatic depth.

The Perfectly Cooked Rice: Cooking the rice separately in beef broth ensures it's perfectly seasoned and doesn't get mushy or absorb all the sauce from the casserole.

The Irresistible Crunchy Topping: The panko and Parmesan topping is the game-changer. It provides a delicious, savory crunch that contrasts beautifully with the creamy base, preventing the dish from being one-note.

Tips for Success & Variations

Make-Ahead Instructions: This is an excellent make-ahead dish! Assemble the entire casserole (without baking) up to 24 hours in advance. Cover and refrigerate. When ready to bake, add 10-15 minutes to the baking time.

Add Some Greens: Stir in a few large handfuls of in with the cooked beef and rice. The residual heat will wilt it perfectly.

Add a Little Kick: Add a pinch of along with the garlic for a gentle warmth.

Use Different Nuts: For the topping, substitute the panko with 1 cup of crushed or crushed for a different kind of crunch and flavor.

Healthier Version: Use or chicken, use low-fat milk, and increase the amount of vegetables in the base.

Enjoy your new favorite, incredibly satisfying and flavorful casserole

BEST GROUND BEEF HOT DISH

BEST GROUND BEEF HOT DISH
A best ground beef recipe to try !

While "best" can be subjective, this recipe for The Ultimate Cheesy Beef & Tater Tot Casserole is a top contender for the title. It takes the nostalgic, comforting soul of a childhood classic and elevates it with a from-scratch approach that creates layers of deep, savory flavor. It's the dish everyone begs you to make again and again.

The Ultimate Cheesy Beef & Tater Tot Casserole

This isn't your average tater tot casserole. We start by building a rich, savory base with perfectly browned beef, earthy mushrooms, and aromatic onions. Then, we envelop it in a velvety, three-cheese sauce made from scratch. Topped with crispy, golden tater tots, it's the perfect balance of textures and the ultimate in cozy, satisfying comfort food.

Yields: 6-8 servings

Prep time: 20 minutes

Cook time: 45-55 minutes

Ingredients

For the Savory Beef Base:

2 lbs ground beef (80/20 blend is ideal for flavor and moisture)
1 tbsp olive oil or vegetable oil
1 large yellow onion, chopped
8 oz (225g) cremini mushrooms, finely chopped
3-4 cloves garlic, minced
1 tsp salt
½ tsp black pepper

For the Creamy Three-Cheese Sauce:

4 tbsp (½ stick) unsalted butter
⅓ cup all-purpose flour
2 cups whole milk
1 cup beef broth, low-sodium preferred
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
2 cups (8 oz / 225g) shredded sharp cheddar cheese
1 cup (4 oz / 115g) shredded Gruyère or Monterey Jack cheese
½ cup (2 oz / 55g) grated Parmesan cheese

For the Topping:

1 (28-ounce / 794g) bag frozen tater tots
1 tbsp fresh chives or green onions, thinly sliced (for garnish)

Instructions

Prep and Preheat: Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch (or similar 3-quart) baking dish.

Cook the Beef Base: In a large skillet or , heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it is deeply browned and cooked through. Do not drain the fat unless there is an excessive amount—it adds flavor! Add the chopped onion and mushrooms and cook for 5-7 minutes, until the vegetables have softened and the mushrooms have released their liquid. Stir in the minced garlic and cook for one more minute until fragrant. Season with salt and pepper.

Make the Creamy Sauce: In a separate saucepan, melt the 4 tbsp of butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to . Slowly pour in the milk and beef broth, whisking continuously to prevent lumps. Bring the sauce to a gentle simmer and cook, stirring frequently, until it has thickened enough to coat the back of a spoon, about 5-8 minutes.

Create the Cheesy Mixture: Remove the saucepan from the heat. Stir in the Worcestershire sauce, Dijon mustard, and all three cheeses (cheddar, Gruyère, and Parmesan). Stir until the cheese is completely melted and the sauce is smooth and velvety.

Combine and Assemble: Pour the cheese sauce into the skillet with the beef base and stir until everything is well combined. Taste and adjust seasoning with more salt and pepper if needed. Pour the mixture into your prepared baking dish and spread it into an even layer.

Top and Bake: Arrange the frozen tater tots in a single, even layer over the top of the beef mixture. You can place them in neat, orderly rows or simply scatter them over the top.

Bake for 35-45 minutes, or until the casserole is bubbly and hot all the way through, and the tater tots are golden brown and crispy. For extra-crispy tots, you can place them under the broiler for the last 1-2 minutes, but watch them carefully!

Rest and Garnish: Let the casserole rest for 5-10 minutes before serving. This allows it to set up slightly, making it easier to serve. Garnish with fresh chives or green onions before serving.

Why This is the "Best" Ground Beef Hot Dish

Unmatched Flavor Depth: By sautéing mushrooms and onions with the beef and creating a roux-based sauce from scratch, this dish has a savory, complex flavor that canned soup versions simply cannot replicate. The combination of sharp cheddar, nutty Gruyère, and salty Parmesan creates a multi-dimensional cheese sauce.

Perfect Textural Harmony: It hits every note: a rich, creamy sauce; tender, savory beef; soft vegetables; and a crunchy, golden-brown potato topping that provides the perfect contrast in every bite.

The Ultimate Comfort Food: It’s nostalgic, heartwarming, and deeply satisfying. It’s the culinary equivalent of a warm hug on a cold day.

A Guaranteed Crowd-Pleaser: This is a dish that appeals to everyone, from picky kids to discerning adults. It’s perfect for a busy weeknight, a potluck, or a casual family gathering.

Tips for Success & Variations

Add a Little Spice: Add a pinch of or a few dashes of your favorite hot sauce to the cheese sauce for a gentle kick of warmth.

Sneak in Some Veggies: Stir in a cup of along with the cheese sauce for extra color and nutrition.

: Add 4-6 slices of cooked, crumbled bacon to the beef base for an extra layer of smoky flavor.

Make-Ahead Instructions: Assemble the entire casserole (without baking) up to 24 hours in advance. Cover and refrigerate. When ready to bake, add 10-15 minutes to the covered baking time, then uncover and bake as directed. You may need to add a few extra minutes to get the tots crispy.

Enjoy your new favorite, ultimate comfort food masterpiece

Hamburger Casserole with Potatoes

After one of those lengthy days—you know, the type where you rely on coffee and crossed fingers, racing against work deadlines, and nearly ravaging the snack cabinet because dinner seems impossibly distant—the inquiry of "what to prepare tonight?" can push anyone to their limits. In this household, comfort food serves as my secret weapon, and casseroles provide a gentle landing. There’s something about a large, bubbling dish on the table that allows me to breathe more easily and sigh, "Ahhh, home."

If you haven’t experienced it yet, this five-ingredient hamburger and potato casserole epitomizes a weeknight savior. It comes together using pantry staples, tastes reminiscent of your favorite childhood dish, and (as a bonus!) no one ever suspects how straightforward it truly is. I took this to a neighbor’s potluck last spring, and I’m not exaggerating—people kept returning for "one more spoonful," until the pan was left gleaming clean. If that’s not an indication of a keeper, what is?

Cheesy Hamburger Potato Casserole

Why You’ll Adore It

Only five ingredients—no wild goose chases down the grocery aisles

Incredibly hearty and satisfying (hungry teenagers AND picky eaters approved in this home!)

No stove supervision required—quick to assemble, then the oven handles all the hard work

Golden, cheesy, comforting deliciousness with those “fight-over-them” crispy edges

Leftover magic—it reheats beautifully (ideal for lunchboxes or late-night snacking… just saying)

Budget-friendly: ground beef and potatoes are your wallet’s new best friends

Ingredient Notes & Casual Tips

1 lb lean ground beef: I typically choose 80/20 because it has sufficient fat for flavor without becoming greasy. If you prefer a healthier option, ground turkey or chicken can be used (just add a bit of oil to prevent dryness). I have also tried a plant-based crumble for Meatless Mondays, and it was well-received!

4 large potatoes, thinly sliced: Yukon Golds are my preferred choice for a rich, creamy texture, while russets provide that traditional, fluffy consistency. Don’t worry—any type of potato will suffice, and there’s no one judging your slicing technique (use a mandoline if you’re adventurous, or a sharp knife if you prefer to keep your fingers safe). Slicing them thinner allows for quicker, more even cooking—seriously, just a few millimeters can make a significant difference.

1 (10.75 oz) can condensed cream of mushroom soup: It may be old-fashioned, but it brings everything together with that classic casserole taste. If mushrooms aren’t to your liking, cream of chicken or celery can be substituted. Plant-based “cream of” soups have improved significantly, so feel free to explore dairy-free alternatives.

½ cup milk: This is just to thin the soup—any milk you have in your refrigerator will do (even oat or almond milk in a pinch). I once used leftover half & half and felt quite daring, but it resulted in a wonderfully rich dish.

1 cup shredded cheddar cheese: You want it to be ooey-gooey. I prefer sharp cheddar for added flavor, but honestly, any cheese you have on hand (Monterey Jack, Colby, or even a mix of pre-shredded “Mexican blend”) will work. If you happen to be a bit generous with the cheese—no worries!

Salt and pepper, to taste: Believe me, the right seasoning makes all the difference. Season the beef while it browns and sprinkle some on the potatoes as well. Additional herbs are always a great idea—paprika, garlic powder, or Italian seasoning if you’re feeling a bit “chef-like.

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Instructions

Preheat your oven to 350°F and apply grease to a 9×13-inch baking dish. It is crucial not to skip the greasing step—even a quick swipe of olive oil ensures that those cheesy edges release effortlessly. And those edges? They are arguably the best part.

Brown the beef. Place your ground beef in a skillet over medium heat, crumble it, and cook until it is no longer pink—typically 5 to 7 minutes. Season generously with salt and pepper. Drain off most of the fat (unless you are using very lean meat, in which case you are fine).

Layer the potatoes. Arrange your potato slices in a single, overlapping layer at the bottom of your prepared dish. This creates a solid base and keeps the beef snugly on top. (This is the moment to take a deep breath and allow imperfect potato slices to shine—rustic is quite charming!)

Mix the sauce. In a small bowl, combine the cream of mushroom soup and milk until smooth. There is no need to use a mixer—a fork or whisk will suffice.

Assemble the casserole. Distribute the cooked, drained beef over the potatoes. Pour the creamy soup mixture evenly over the top and give your dish a gentle shake to ensure it seeps into every nook and cranny. Smooth it out if necessary, particularly around the corners—the potatoes will appreciate it later.

Bake and check for doneness. Place it in the oven (uncovered!) and set your timer for 60 minutes. After an hour, insert a fork into the center to test the potatoes—if they are tender, you are in good shape; if not, allow it to bake for an additional five to ten minutes. Every oven has its quirks, so there is no need to worry.

Add the cheese topping. Generously sprinkle your cheddar on top (more is indeed better, correct?). Return the dish to the oven for an additional 15 minutes, until the cheese becomes bubbly and melty, and you notice those small golden patches beginning to form. Occasionally, I will turn on the broiler for just a minute or two to achieve an extra crisp on the cheese—just be sure to keep a close watch on the oven to prevent it from transitioning from "toasty" to "uh-oh, scorched."

Rest and serve. With great restraint, allow the bubbling dish to sit for 5 minutes before slicing. This resting period allows everything to settle and results in neat servings (but if you decide to scrape up the cheesy corners for a "test bite," we will be friends for life).

Flavor Twists & Variations

Add veggies: Incorporate a handful of frozen peas, corn, or mixed vegetables along with the beef for added sweetness and color. If you have extra mushrooms, peppers, or spinach, sauté them and mix them in for a vegetable-forward variation.

Spice it up: Adding smoked paprika, chili powder, or Italian herbs to the beef will completely alter the flavor profile. If you enjoy tacos, a spoonful of taco seasoning combined with pepper jack cheese equals a new weeknight favorite.

Soup swap: If mushrooms are not to your liking, cream of chicken or celery is just as comforting. "Cream of bacon" (yes, it exists!) if you are feeling indulgent, or opt for a dairy-free alternative with your preferred substitute.

Cheese it up: Experiment with Monterey Jack, Colby, Gruyere, or a gourmet blend (also known as "whatever’s left in the cheese drawer").

Make it mini: Halve the recipe and bake it in an 8×8 dish—even for just two servings, it turns out perfectly. Check for doneness a little earlier.

Storage & Reheating Tips (also known as Leftover Magic)

Casserole leftovers are akin to a present from your past self. After the dish has cooled, cover it with foil or transfer the slices into airtight containers. It can be stored in the refrigerator for up to three days—if it lasts that long. If you are meal-prepping or wish to save some for a later date, tightly wrap individual portions in foil or plastic, place them in a freezer bag, and freeze for a maximum of two months.

When it is time to reheat, using a microwave is perfectly acceptable (approximately 1–2 minutes for a substantial slice). The potatoes may become slightly softer, but in my household, no one has ever voiced a complaint about “softer potatoes” when there is melted cheese on top. If you desire those crispy edges once more, you can place it in a 350°F oven or under the broiler for 10–20 minutes to restore the magic.

A tip from my well-tested lunchbox: wrap a warm piece in foil, and it will remain warm until midday. My husband swears by this method (and, admittedly, so do I—those cold sandwich days are behind us!).

FAQs

Can I substitute ground turkey or chicken for beef?

Absolutely! Ground turkey or chicken is lighter but may be slightly drier, so add a drizzle of olive oil to the pan while cooking and enhance the seasoning—garlic powder, onion powder, and a bit of extra salt can help to elevate all the flavors.

My casserole turned out watery—any suggestions?

Next time, incorporate a tablespoon or two of flour (or instant mashed potato flakes) into the soup mixture to assist in thickening it. Additionally, ensure that you thoroughly drain the beef after browning.

Is it possible to prepare this dish as vegetarian?

Absolutely! Utilizing cooked lentils or a plant-based ground meat works exceptionally well—just season it in the same manner and layer it as instructed. Everyone will still be eager to clean their plates.

Can I opt for thicker potato slices?

Certainly, but you will need to extend the baking time slightly—sometimes by as much as 20 additional minutes, depending on the type of potatoes you use. Always perform a fork test before adding the cheese.

Do you have any tips for incorporating more vegetables?

One of my preferred methods is to grate carrots or zucchini and mix them in with the beef for added color and nearly undetectable nutrition. Sauté them first to eliminate excess moisture, and they will blend seamlessly. No one will notice, but you can take pride in enhancing the meal.

Conclusion

This hamburger and potato casserole is the go-to, comforting recipe I rely on when life gets hectic, yet I still wish to nourish those I care about (including myself—there's no shame in preparing this just for you!).

It is straightforward, adaptable, fulfilling, and—most importantly—brings everyone together at the table with joy and appetites. Whether you are serving your family, taking a dish to a friend, or anticipating those delightful leftovers, this recipe meets all the criteria. If you decide to try it, I would be thrilled to hear how you customize it—share your modifications, substitutions, or if you manage to sneak those crispy cheesy pieces when no one is watching. Here’s to warm dinners and meals that feel like a warm embrace!

Easy 5-Ingredient Hamburger & Potato Casserole

This uncomplicated, hearty casserole features layers of seasoned ground beef, soft potatoes, and a creamy sauce topped with gooey cheddar cheese. Ideal for a hassle-free weeknight meal!

The best ground beef recipe to try !

Ingredients:

* 1/4 cup fine dry bread crumbs
* 1/2 cup milk
* 1 pound best ground beef round
* 1 teaspoon salt
* 1/4 teaspoon pepper
* 2 tablespoons minced onion (1/2 small onion)
* 1 large egg
* prepared mashed potatoes, about 2 to 4 cups
* 3/4 cup shredded sharp Cheddar cheese
* paprika, optional

INSTRUCTIONS
Soak bread crumbs in milk. Mix best ground beef, salt, pepper, onion, bread crumb-milk mixture, and egg. Spread in a 9-inch pie plate. Bake at 350° for 35 minutes. Top with mashed potatoes; sprinkle with cheese. Return to oven for 10 minutes longer, or until cheese is melted and potatoes are thoroughly heated. If desired, sprinkle hamburger casserole with paprika.
The best ground beef recipe of Hamburger casserole is ready to serves 4 persons...nice !

easy-swedish-meatballs

Easy Swedish Meatballs

Easy Swedish Meatballs

These succulent and tasty Swedish Meatballs are drenched in a rich gravy cream sauce, making them ideal when served over noodles or mashed potatoes. This recipe is unlike any you have encountered before!

Swedish Meatballs

I must assert that I genuinely believe these Swedish Meatballs may very well be the finest of all!

These are not a mere imitation from IKEA, (in fact, I have never visited IKEA! 🤯) and I cannot claim to have traveled to Sweden either, yet they are truly remarkable, featuring some exceptional ingredients that we have come to appreciate in America regarding this specific dish.

The meatballs are crafted from a blend of ground beef and pork, enhanced with a hint of allspice and nutmeg. Onions and garlic contribute both flavor and texture, while milk, egg, and breadcrumbs serve as binding agents. Lastly, a sprinkle of Parmesan cheese adds a cozy touch that enhances the overall flavor.

The sauce is a delightful mix of beef broth, Worcestershire sauce, Dijon mustard, and sour cream. My secret ingredient? Chicken Bouillon. It provides an incredible depth of flavor and complements the beef broth perfectly.

How to Prepare It

Refer to the recipe card located below this post for ingredient measurements and complete instructions.

Begin by combining the breadcrumbs, Parmesan cheese, egg, milk, onions, garlic, salt, oregano, allspice, nutmeg, and pepper. Carefully mix in the meat until thoroughly blended.

Shape into meatballs approximately 1+ 1/2 inches in diameter and refrigerate for 15 minutes, (or overnight). Brown the meatballs in batches and set them aside.

In the same skillet, melt butter and whisk in flour. Gradually add the sauce mixture (beef broth, chicken bouillon, Worcestershire sauce, Dijon mustard, and parsley), in small increments, stirring continuously. In a medium bowl, combine the sour cream with some of the sauce, mixing until smooth. Incorporate this mixture into the skillet.

Reintroduce the meatballs and ladle the sauce over them. Partially cover the skillet and let it simmer for 10-15 minutes, or until thoroughly cooked. Serve alongside mashed potatoes or egg noodles!

Incorporating Swedish meatballs into a skillet and drizzling sauce on top.

Utilizing Frozen Meatballs

Frozen meatballs can be a convenient option; however, it is important to remember that the allspice and nutmeg seasonings are essential for achieving the authentic flavor of Swedish meatballs. Consider adding 1/4 teaspoon of each spice to the sauce instead.

Preparation in Advance

Shape the meatballs, cover them, and refrigerate for up to 2 days before serving, then proceed with the recipe as directed.

Alternatively, you can flash freeze the uncooked meatballs on a tray for 1 hour. Afterward, transfer them to a freezer bag and store for up to 3 months. Thaw in the refrigerator overnight, then continue with the recipe as instructed.

Expert Recommendations

The chicken bouillon in the sauce enhances the flavor profile and pairs well with the beef broth. If necessary, beef bouillon can be substituted.

To prevent curdling, use full-fat sour cream.

If desired, heavy cream can be used in place of sour cream.

This recipe can accommodate any mixture of ground beef, pork, and veal.

1 + 1/4 pounds of meat is ideal for a 12-inch, high-walled skillet.

📘 This recipe can be found on page 136 of my second cookbook, Let’s Eat!

Storage

Store in a sealed container and refrigerate for a maximum of 3 days or freeze for as long as 3 months.

Leftovers freeze quite well; allow them to thaw before reheating.

For optimal results, reheat using a makeshift double boiler. Avoid reheating over excessively high heat, as this may cause the sauce to separate.

A plate featuring Swedish Meatballs accompanied by a creamy gravy sauce over mashed potatoes.

Tools For This Recipe

Explore all of my essential kitchen tools here.

3-Quart Stainless Steel Sauté Pan– This is the same size as shown in this recipe.
Small Cookie Scoop– Ideal for forming perfectly uniform meatballs.
Box Cheese Grater– For grating the Parmesan cheese.
Better Than Bouillon– This is my go-to for broth in my recipes. It occupies minimal space and allows for easy measurement of customized broth amounts.

Notes

Pro Tips:

The chicken bouillon in the sauce enhances the flavor and contrasts beautifully with the beef broth. If necessary, beef bouillon can be substituted.

To prevent curdling, use full-fat sour cream.

If preferred, heavy cream can be used in place of sour cream.

This recipe can accommodate any mix of ground beef, pork, and veal.

1 + 1/4 lbs. of meat is ideal for fitting into a 12-inch, high-walled skillet.

📘 This recipe can be found on page 136 of my second cookbook, Let’s Eat!

Storage:

Store in a sealed container and refrigerate for a maximum of 3 days or freeze for as long as 3 months.

Leftovers freeze quite well; allow them to thaw before reheating.

For optimal results, reheat using a makeshift double boiler. Avoid reheating over excessively high heat, as this may cause the sauce to separate.

Nutrition information is an estimate, calculated per meatball, and includes the sauce. This recipe yields 33 meatballs.

A nice and best ground beef recipe to try !
Ingredients:

* 1 1/2 pounds lean ground beef
* 1/4 pound Jimmy Dean sausage (or favorite ground sausage)
* 1 egg
* 1/4 cup ketchup
* 2 tablespoons Worcestershire sauce
* 1 tablespoon dry mustard
* 1 tablespoon soy sauce
* 1 clove minced garlic
* 2 teaspoons salt
* 1 teaspoon pepper

Sauce:
* 2 cans Cream of Mushroom soup
* 1 cup sour cream
* 1 teaspoon Worcestershire sauce
* 1 dash Tabasco sauce
* 1/4 cup milk

INSTRUCTIONS
Mix all ingredients together for the meat mixture. DO NOT OVER MIX! Roll into small balls and place on cookie sheet. Bake 45 minutes or until browned. In a medium bowl mix sauce ingredients together. Place meatballs in a skillet or crock pot. Simmer for 45 minutes. May be used as main dish served over rice or noodles or as an appetizer served with toothpicks. The best ground beef recipe is ready to serve.....enjoy it !
baked-ziti-recipe-with-best-ground-beef.

GREEK STYLE HAMBURGER RECIPE

As you may be aware, my mother has significantly shaped my dietary preferences and tastes, much like most mothers do, correct? She is quite devoted to Greek cuisine, and we predominantly consumed Greek dishes at home.

Occasionally, she would prepare what she referred to as 'American' food. On one such occasion, she made 'hamburgers.' For Greeks, a piece of ground beef grilled without any additional ingredients is often deemed tasteless.

'The beef must have herbs and spices incorporated; otherwise, what is the purpose?' she would assert (and continues to do so). My mother could never grasp the concept of a hamburger: cooking a plain piece of meat and then slathering it with ketchup, mustard, and various other condiments. Why not simply incorporate flavors into the meat before cooking it?

To summarize, my mother would prepare hamburgers, but in reality, they were Greek patties that she would place in a hamburger bun, accompanied by a bottle of ketchup and mustard on the table.

Years later, I have come to value a delicious, juicy American burger, but I also recognized that those Greek patties did not require any condiments, nor did they need to be masqueraded as hamburgers; all they needed was a squeeze of lemon, as they were inherently flavorful.

Greek Burgers and Health

These Greek burgers are known as biftekia; they can be grilled or pan-fried. The meat is combined with a variety of herbs, primarily, and includes a small amount of egg and breadcrumbs, resulting in a very flavorful piece of meat.

The oregano and other herbs added are all excellent sources of antioxidants, providing a nutritional boost to your patty. They also help lower the levels of heterocyclic amines (HCAs), compounds that form when meat is cooked at high temperatures and have been linked to certain types of cancer. By utilizing dry herbs such as oregano and mint on the meat, you can diminish the levels of these harmful compounds.

This recipe is quite simple, and I utilized my cast iron grill pan. The results were both delicious and juicy, and we complemented them with a straightforward tomato salad. Other traditional pairings consist of boiled horta (greens) and tzatziki (a Greek garlic yogurt dip) or any variety of greens or salads. Ensure that you allow the meat to rest for a minimum of one hour to allow all the flavors to blend.

Greek Style Hamburger Ingredients:
INGREDIENTS

1 pound of lean ground beef
1/2 cup crumbled feta cheese
1/2 cup chopped greek olives
1 small red onion chopped
3/4 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 package of hamburger rolls or pita bread

Hamburger Sauce Ingredients:

1 (16 ounce) container low-fat plain yogurt
1 tablespoon chopped fresh mint leaves (more or less to suit your taste)
1 tablespoon chopped fresh parsley (more or less to suit your taste)
1 clove of garlic minced (add more or less to suit your taste)
1 tablespoon of olive oil
2 teaspoons of lemon juice
1/2 cup peeled, seeded and finely diced cucumber

Sauce Directions:

Prepare the sauce for your burgers first and put in the fridge until your burgers are done.

1. In a mixing bowl, combine your olive oil and lemon juice.
2. Now add in your yogurt making sure that you mix it well with the olive oil.
3. Add your garlic, cucumbers, parsley and mint leaves and stir well.

Burger Directions:

1. In a spacious skillet, warm 1 tablespoon of olive oil over medium-low heat. Incorporate the diced red onions and sauté until they become tender, which should take approximately 5 minutes. Transfer the onions to a large mixing bowl and let them cool down.

2. In the same mixing bowl, introduce your finest ground beef, feta cheese, olives, oregano, salt, and pepper, and mix thoroughly.

3. Shape the hamburger patties to your preferred thickness.

4. Cook your burgers in the same skillet used for the onions, or grill them to your desired level of doneness.

5. Apply the prepared sauce onto the rolls or within a pita.

The finest ground beef recipe is now complete...enjoy!

baked-ziti-recipe-with-best-ground-beef.