Ialways feel a little self conscious when I go to my farmers market on a Saturday morning.
I only go every few weeks to stock up. My first stop is usually the organic vegetable section for cauliflower, kale, brussels sprouts, cabbage and the best broccoli in the world. But my vegetable purchases don’t cause the embarrassment…
It’s when I pickup my meat order and there is so much minced (ground) meat.
I mean heaps.
I LOVE my ‘mince’ as we call it here in Oz.
It’s quick to cook. It’s inexpensive.
It’s always tender because any tough muscle fibres have been chopped up. Which also means it’s very forgiving, so if you overcook it won’t be ruined.
And since I buy the special ‘fatty mince’ from Claire and Sam, it’s always super tasty and never dry.
I also love that it’s so versatile as you’ll see when you browse through the recipes below.
Need I say more?
23 Tasty Ideas for Minced (Ground) Meat
1. Baked Meatballs
2. Moroccan Meatball Tajine
3. Yoghurt & Kofta Curry
4. Spanish Meatballs with Zucchini Noodles
5. Stuffed Sweet Potato
6. ‘Super Iron’ Supper
7. Beef, Broccolini & Basil
8. Bacon Sang Choi Bau
9. Sesame Stir Fry
10. Chicken & Basil Stir Fry
11. Shichimi Togarashi Beef
12. Chinese Beef & Beans
13. Chinese Chinkiang Beef
14. Seriously Easy Moussaka
15. Green ‘Spaghetti’ & Meatballs
16. Green Curry Stir Fry
17. Ground Beef with Kale
18. Spiced Beef with Hummus
19. Salt Crusted Burgers
20. Beef & Broccoli Stir Fry
21. Buttery Zucchini with Ground Beef
22. 5-Ingredient Shepherds Pie
23. The Great Aussie Rissole! (below)
I’m always looking for new ideas…
What’s your favourite way to use minced meat?
Share your ideas with the Stonesoup community in the comments below.
But what if I’m vegetarian?
No probs! Just substitute cooked lentils like these for any recipe calling for plain mince. And use this lentil ball recipe for any of the ‘meatball’ recipes. You might also like these chickpea burgers.
The Great Aussie Rissole!
At first glance I know these just look like a burger or meatballs but there’s something really special about the humble rissole. As far as I know they’re an Australian invention. I hadn’t had them in years until I was inspired to make a much simplified version of the rissoles in the Three Blue Ducks cookbook. Talk about a winner!
I like to serve mine with salad leaves and some Mayo but you’re welcome to pop them in a burger bun with a splash more ketchup if you like.
Enough for 2-3
Takes 20 minutes
500g (1lb) minced (ground) beef
75g (3oz) almond meal
2 tablespoons tomato ketchup
1 handful pine nuts
1 small bunch flat leaf parsley (optional)
1. Mix beef, almond meal, egg, pine nuts, parsley (if using) and a little salt in a large bowl.
2. Using your hands form into patties. It’s up to you how big or small. I like mine medium sized so they don’t take too long to cook.
3. Heat a little oil in a frying pan on a medium high heat and cook rissoles for about 5 minutes on each side until well browned and just cooked through. Be careful as the sugar in the ketchup makes them easy to burn.
4. Serve with salad leaves or however you like your burgers.
sugar-free – just skip the ketchup or replace with 1 tablespoon tomato paste.
egg-free – just skip the egg. The texture will be slightly dryer and more prone to crumbling but it won’t be the end of the world.
5 ingredients – skip the parsley
nut-free – skip the pine nuts and replace the almond meal with soft bread crumbs.
vegetarian – add pine nuts, ketchup and parsley to these lentil balls.