Type what you have

Ingredients

• ✓ ground pork
• ground beef
• bread crumb
• beef broth
• brown sugar
• onion powder
• kosher salt
• black pepper
• coriander
• nutmeg
• allspice
• olive oil

Instructions

1. 1 Mix together ground beef, ground pork, bread crumbs, beef broth, brown sugar, 1 1/2 teaspoons onion powder, 1 1/4 teaspoons kosher salt, 1 1/4 teaspoons pepper, 1 1/4 teaspoons coriander, 1/2 teaspoon nutmeg, and 1/4 teaspoon allspice in a large bowl until well combined. Shape some of the mixture into 2 or 3 small patties and place remaining sausage mixture in the refrigerator.
2. 2 Heat oil in a large skillet over medium-low heat. Add sausage patties and cook until browned and cooked through, 3 to 5 minutes per side; do not overcook or sausages will be dry. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
3. 3 Taste cooked sausages, adding more salt, pepper, and/or spices to the uncooked mixture as desired. Press uncooked sausage mixture into loaf pans and place in the refrigerator until firm, 2 to 3 hours.
4. 4 Remove sausage "loaves" from the pans and slice into 1/2-inch slabs. Separate slabs with plastic wrap and store in the refrigerator if you will be cooking all sausage within 4 days. Cook as directed above, over medium-low heat.

By Sister Earth Creations Dianne

Ingredients

• ✓ ground pork
• salt
• sage
• red pepper
• marjoram
• onion powder
• black pepper
• thyme

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Combine ground pork, sea salt, sage, red pepper, marjoram, onion powder, pepper, and thyme in a large bowl. Mix with your hands well until evenly combined. Form mixture into 8 patties.
3. 3 Place 4 patties in the basket of the air fryer and cook for 5 minutes. Carefully flip the patties and cook for 5 minutes more. Transfer to a paper towel-lined plate and repeat with remaining patties.

By Soup Loving Nicole

Ingredients

• ✓ ground pork
• sage
• thyme
• salt
• black pepper
• rosemary
• nutmeg
• cayenne pepper
• red pepper flakes

Instructions

1. 1 Mix ground pork, sage, thyme, salt, pepper, rosemary, nutmeg, cayenne pepper, and red pepper flakes in a bowl with your hands until thoroughly combined. Form into 8 patties.
2. 2 Working in batches, cook patties in a large skillet over medium heat until browned, 8 to 10 minutes. Flip patties and continue to cook until browned on the other side, 5 to 8 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By sammyc14

Ingredients

• ✓ ground pork
• sage
• salt
• red pepper
• marjoram
• black pepper
• onion powder
• thyme
• olive oil

Instructions

1. 1 Combine ground pork, sage, salt, crushed red pepper, marjoram, black pepper, onion powder, and thyme leaves in a large bowl; mix until evenly combined. Form mixture into 10 small patties.
2. 2 Heat oil in a large skillet over medium-high heat. Working in batches, cook patties for 3 minutes. Flip and cook 3 minutes more or until juices run clear. An instant-read thermometer inserted into the center should read at least 160 degrees F (73 degrees C). Transfer patties to a paper towel-lined plate to absorb any excess grease.

By Soup Loving Nicole

Ingredients

• ✓ ground pork
• maple syrup
• sage
• salt
• fennel seed
• red pepper flake
• garlic powder
• onion powder
• anise seed
• olive oil

Instructions

1. 1 Mix pork, maple syrup, sage, salt, fennel seed, red pepper flakes, garlic powder, onion powder, and anise seed in a large bowl until evenly blended. Shape pork mixture into small patties.
2. 2 Heat olive oil in a large skillet over medium heat; fry patties in batches until pork is browned and no longer pink in the center, 4 to 5 minutes per side.

By Melissa

Ingredients

• ✓ ground pork
• aluminum foil
• sage
• salt
• paprika
• marjoram
• black pepper
• onion powder
• thyme

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with aluminum foil.
2. 2 Combine ground pork, sage, salt, paprika, marjoram, pepper, onion powder, and thyme in a bowl; mix until evenly combined. Form mixture into 10 small patties and place on the prepared baking sheet.
3. 3 Bake in the preheated oven for 15 minutes. Flip and cook until internal temperature is at least 160 degrees F (74 degrees C), about 10 more minutes.

By Soup Loving Nicole

Ingredients

• ✓ ground pork
• salt
• sage
• black pepper
• turmeric
• marjoram
• butter
• egg

Instructions

1. 1 Stir salt, sage, black pepper, turmeric, and marjoram together in a bowl. Place pork in a separate bowl. Sprinkle salt mixture evenly over pork and stir to combine. Cover with plastic wrap and refrigerate for at least 8 hours or overnight.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Butter eight 8-ounce ramekins.
3. 3 Divide sausage mixture into 8 balls. Press each ball into a ramekin, creating a well in the center of each. Crack an egg into each sausage well.
4. 4 Bake in the preheated oven until sausage is cooked through and eggs are set, 30 to 40 minutes.

By Lora

Ingredients

• ✓ ground pork
• ground venison
• sugar-based curing mixture
• brown sugar
• sage
• red pepper flakes
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Place venison and pork in a very large bowl or plastic tub; sprinkle with curing mixture, sugar, sage, red pepper flakes, and black pepper. Mix well until evenly combined.
3. 3 Divide into 1-pound portions and freeze.

By AMYNJOHN36

Ingredients

• ✓ ground pork
• molasses
• salt
• black pepper
• sage
• thyme
• red pepper flake
• onion powder
• parsley
• nutmeg
• fennel seed
• cayenne
• allspice

Instructions

1. 1 Combine pork, molasses, salt, black pepper, sage, thyme, red pepper flakes, onion powder, parsley, nutmeg, fennel seeds, cayenne, and allspice in a large bowl; mix well by hand.
2. 2 Divide pork mixture into 16 portions; shape into patties 1/4-inch thick.
3. 3 Heat a nonstick skillet over medium heat; pan-fry patties, in batches, until golden and no longer pink in the center, about 5 minutes per side.

By What's for dinner, mom?

Ingredients

• ✓ ground pork
• sage
• kosher salt
• parsley
• red pepper flakes
• fennel seed
• black pepper
• paprika
• coriander
• thyme
• vegetable oil

Instructions

1. 1 Stir sage, salt, parsley, red pepper, fennel, black pepper, smoked paprika, coriander, and thyme together in a small bowl.
2. 2 Place ground pork in a bowl, add seasoning mix, and mix well using your hands until all ingredients are evenly distributed. Form into a roll about 2 inches in diameter and 6 inches long. Wrap tightly in plastic wrap and refrigerate for 8 hours, or up to 24 hours.
3. 3 Clean and preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Slice seasoned pork into twelve 1/2-inch thick patties.
5. 5 Place patties onto the hot grate. Close lid and allow to cook for 1 1/2 minutes. Rotate each patty 90 degrees and continue grilling for 1 1/2 minutes at a time, until juices run clear, 6 minutes total. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By Bibi

Ingredients

• ✓ ground pork
• brown sugar
• sage
• salt
• black pepper
• marjoram
• red pepper flakes
• clove

Instructions

1. 1 Gather all ingredients.
2. 2 Mix together brown sugar, sage, salt, black pepper, marjoram, red pepper flakes, and cloves in a small bowl until well combined.
3. 3 Place pork in a large bowl. Add spice mixture and mix with your hands until well combined. Form mixture into 6 patties.
4. 4 Heat a large skillet over medium-high heat. Add patties and saute until browned and crispy, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
5. 5 Serve hot and enjoy!

By Lee

Ingredients

• ✓ ground pork
• maple syrup
• salt
• sage
• onion powder
• black pepper
• red pepper flakes
• marjoram
• coriander
• clove
• olive oil

Instructions

1. 1 Combine pork, maple syrup, salt, sage, onion powder, black pepper, red pepper flakes, marjoram, coriander, and cloves in a bowl; mix well. Form into 10 small patties.
2. 2 Heat olive oil in a large skillet over medium heat. Add patties, in batches; cook until no longer pink and juices run clear, 3 to 4 minutes per side. An instant-read thermometer inserted into centers should read at least 160 degrees F (71 degrees C).

By France Cevallos

Ingredients

• ✓ ground pork
• aluminum foil
• cooking spray
• maple syrup
• garlic
• parsley
• marjoram
• salt
• black pepper
• thyme
• paprika

Instructions

1. 1 Set one oven rack to the middle position and another one 6 inches from the broiler. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and spray lightly with cooking spray.
2. 2 Combine ground pork, maple syrup, garlic, parsley, marjoram, salt, pepper, thyme, and paprika in a bowl; mix gently until well combined. Divide mixture into 6 equal portions and form into patties. Place on the prepared baking sheet and press down with the palm of your hand to flatten.
3. 3 Bake in the preheated oven on the middle rack for 8 minutes. Remove from oven and turn on the oven's broiler on low.
4. 4 Broil sausage patties on the top rack until they are golden brown, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Bren

Ingredients

• ✓ ground pork
• white sugar
• salt
• oregano
• black pepper
• curing salt
• ginger
• pork back fat
• garlic
• white vinegar
• hog casing

Instructions

1. 1 Stir sugar, salt, oregano, black pepper, curing salt, and ginger together in a small bowl until combined; set aside.
2. 2 Combine ground pork, ground pork fat, and garlic in a large bowl; sprinkle with sugar mixture. Pour in vinegar; mix thoroughly.
3. 3 Rinse hog casing very well until all salt or brine is gone; tie a knot at one end of the casing, then thread the other end onto a sausage stuffing tube. Stuff the casing with the pork sausage mixture, twisting the filled casing every 2 1/2 to 4 inches to form links. Once all sausage mixture has been used, tie a knot at the end of the last link.
4. 4 Tie ends of each sausage link tightly using fine cotton kitchen twine, then cut between each link to separate. Transfer links to a glass or plastic container. Cover; allow to mature in the refrigerator for 4 days, after which point they may be frozen.
5. 5 To cook longanisa, fill a skillet with 1/2 to 3/4 inches water; add thawed sausage links. Simmer over medium-high heat until water evaporates, about 20 minutes. Uncover, and allow sausages to fry in their own fat until golden brown, about 8 minutes more.

By Eugenio Vincenzo

Ingredients

• ✓ ground pork
• ground beef
• ground lamb
• egg white
• garlic
• black pepper
• salt
• baking soda
• cayenne pepper
• paprika

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Combine ground pork, ground beef, ground lamb, and egg white in a large bowl.
4. 4 Add garlic, black pepper, salt, baking soda, cayenne pepper, and paprika. Mix well using your hands; form into finger-length sausages about 3/4-inch thick.
5. 5 Cook sausages on the preheated grill, turning occasionally, until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

By AMERICANBRUNETTE

Ingredients

• ✓ ground pork
• kaiser roll
• ground beef
• onion
• parsley
• egg
• hot paprika
• salt
• black pepper

Instructions

1. 1 Soak kaiser roll in a medium bowl of water for 10 minutes. Drain and squeeze out excess water; crumble into a large bowl.
2. 2 Add ground meats, onion, parsley, egg, paprika, salt, and black pepper to crumbled roll; mix until well blended. Shape mixture into large flattened meatballs.
3. 3 Heat a large nonstick skillet over medium heat. Fry meatballs in the hot skillet until browned and no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center of a patty should read at least 160 degrees F (70 degrees C).

By Amy

Ingredients

• ✓ ground pork
• veal
• milk
• onion
• egg
• bread crumb
• all-purpose flour
• seltzer water
• salt
• pepper
• margarine

Instructions

1. 1 Mix veal and pork together in a bowl until well combined. Stir in milk, onion, and egg. Mix in bread crumbs, then flour; knead well to mix. Mix in seltzer water, salt, and pepper until well combined. The mixture should be very moist, but not dripping. Cover and refrigerate for 15 to 30 minutes.
2. 2 Form about 2 1/2 tablespoons meat mixture into a slightly flattened, oval meatball about the size of a small egg. Repeat to make remaining meatballs.
3. 3 Melt margarine in a large skillet over medium heat. Fry meatballs in the hot skillet until no longer pink in the center and well browned on the outside, about 15 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By Marigat

Ingredients

• ✓ ground pork
• butter
• onion
• bread crumb
• water
• half-and-half
• ground beef
• salt
• white pepper
• white sugar
• butter

Instructions

1. 1 Melt 1 tablespoon butter in a frying pan over low heat; cook and stir onion in melted butter until lightly browned, 5 to 8 minutes.
2. 2 Mix bread crumbs, water, and half-and-half in a large bowl; let stand for about 2 minutes. Stir cooked onion, ground beef, ground pork, salt, white pepper, and sugar into bread crumb mixture until thoroughly mixed. Shape mixture into about 48 very small meatballs.
3. 3 Melt 3 tablespoons butter in a skillet; add meatballs. Brown slowly, allowing about 25 minutes, until meatballs are fully cooked in the middle and no longer pink. Shake pan occasionally to cook evenly.

By Linda T

Ingredients

• ✓ ground pork
• butter
• onion
• bread crumb
• egg
• salt
• black pepper
• savoy cabbage
• chicken stock
• sour cream
• flour
• dill

Instructions

1. 1 Melt butter in a skillet over medium-high heat. Sautée onion in butter until tender. Remove from heat, and set aside to cool. When the onion is cool enough to handle, mix together with ground pork, bread crumbs, egg, salt, and pepper until well blended.
2. 2 Place head of cabbage in a large pot, and add enough water to cover cabbage halfway. Bring to a boil, and cook for about 2 minutes. As the outer leaves become translucent and soft, remove them one at a time by peeling them off with a wooden spoon. Trim off the thick ribs at the leaf stem.
3. 3 Preheat the oven to 325 degrees F (165 degrees C). Grease the bottom of a 9x13-inch baking dish, and line the bottom with outer cabbage leaves.
4. 4 Lay a few more leaves on a clean work surface. Place a large spoonful of the pork mixture at the base of each leaf. Roll up towards the top. Repeat until filling is used up. Arrange the finished rolls over the leaves in the dish, and pour in just enough chicken stock to cover the rolls. Place extra cabbage leaves over the top.
5. 5 Cover, and bake for 1 hour in the preheated oven. When finished, drain off cooking liquid from the dish into a small saucepan. Whisk together sour cream and flour. Gradually stir the sour cream into the broth. Cook over medium heat, stirring frequently until heated, about 5 minutes.
6. 6 To serve, arrange cabbage rolls on a platter, cover with sauce and sprinkle with dill.

By Olga D

Ingredients

• ✓ ground pork
• cabbage
• butter
• onion
• ground beef
• rice
• garlic
• salt
• black pepper
• tomato soup
• tomato juice
• ketchup

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Place cabbage head into the pot, cover, and cook until leaves are softened enough to remove from the head, about 3 minutes. Remove cabbage from the pot and let sit until leaves are cool enough to handle, about 10 minutes.
2. 2 Remove 18 whole leaves from the cabbage head, cutting out any thick tough center ribs. Set whole leaves aside. Chop the remaining cabbage and spread it in the bottom of a casserole dish.
3. 3 Melt butter in a large skillet over medium-high heat. Add onion and sauté until tender, 5 to 10 minutes. Remove from the heat and let cool, about 5 minutes.
4. 4 Combine beef, pork, cooked rice, garlic, salt, and pepper in a large bowl. Add onion and mix until well combined.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Place about 1/2 cup beef mixture onto a cabbage leaf. Roll the leaf around beef mixture, tucking in the sides to create an envelope around the meat. Repeat to make remaining cabbage rolls. Place cabbage rolls in a layer over chopped cabbage in the casserole dish. Season with salt and pepper.
7. 7 Whisk condensed soup, tomato juice, and ketchup together in a bowl; pour over cabbage rolls and cover the dish tightly with aluminum foil.
8. 8 Bake in the preheated oven until cabbage is tender and meat is cooked through, about 1 hour. Uncover for the last 20 to 30 minutes of cooking. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By Rosey in Florida

Ingredients

• ✓ ground pork
• cabbage
• ground beef
• ground ham
• long-grain white rice
• onion
• egg
• salt
• black pepper
• garlic powder
• sauerkraut
• tomato juice
• water

Instructions

1. 1 Remove the leaves from the head of cabbage.
2. 2 Mix beef, pork, ham, uncooked rice, onion, egg, salt, pepper, and garlic powder together in a bowl until well combined. Form mixture into oblong balls, using 1/2 cup of the mixture at a time. Wrap a cabbage leaf around each ball.
3. 3 Spread sauerkraut in the bottom of a large pot. Layer cabbage rolls on top, placing them seam-side down. Pour tomato juice over rolls, then add enough water to cover and bring to a boil. Reduce the heat to low and simmer for about 3 hours, adding more water as necessary.

By Bea Gassman

Ingredients

• ✓ ground pork
• cabbage
• water
• white rice
• vegetable oil
• onion
• ground beef
• salt
• black pepper
• carrot
• tomato paste
• sour cream
• mixed herbs

Instructions

1. 1 Make slits in cabbage base or cut out entire core. Fill a large saucepan 1/3 full of water; bring to a boil. Cook whole cabbage in boiling water, turning occasionally, until softened, 15 to 20 minutes. Drain and cool. Cut cabbage leaves off cabbage one by one, trying to keep them intact. Cut out any tough, thick center ribs of the large leaves with a sharp knife.
2. 2 Bring 1 1/2 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
3. 3 Heat 2 tablespoons oil in a skillet. Cook 1/2 of the onions in hot oil until soft and translucent, about 5 minutes. Transfer to a large bowl. Add cooked rice, ground beef, ground pork, salt, and pepper to onions in the bowl; mix with your hands until filling is well combined.
4. 4 Lay 1 cabbage leaf on a flat surface. Place 1 tablespoon filling at the base of a cabbage leaf. Overlap with the bottom of the leaf; fold in side edges and roll up. Repeat with remaining cabbage and filling.
5. 5 Heat remaining 1 tablespoon oil over medium-high heat and fry cabbage rolls in hot oil until browned, 2 to 3 minutes per side. Transfer to a large pot and sprinkle with remaining onion and grated carrots.
6. 6 Stir together tomato paste and sour cream in a medium bowl until well combined. Whisk in 1 cup water; season with salt and herbs. Pour over cabbage rolls.
7. 7 Cover the pot and cook over medium-low heat until cabbage rolls are cooked through and sauce has thickened, about 45 minutes.

By Olechka_Kavalenko

Ingredients

• ✓ ground pork
• ground beef
• onion
• salt
• black pepper
• parsley
• brown rice
• garlic salt
• tomato soup
• sauerkraut
• tomato
• cabbage
• bacon
• white sugar
• water

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Bring a pot of water to a boil.
2. 2 Mix beef and pork together. Stir in onion, cooked rice, parsley, salt, pepper, garlic salt and 1/2 can of tomato soup. Mix well.
3. 3 Core head of cabbage, place in boiling water and boil until partly cooked. Separate leaves and trim stems. Reserve about 24 to 32 whole leaves. Cut remaining leaves and line the bottom of large roasting pan.
4. 4 Lightly pack a small handful of the meat mixture and place in the center of a cabbage leaf. Fold top part of leaf over mixture, then fold in the sides and roll until mixture is completely encased. Lay rolls on top of torn cabbage leaves in pan. Place sauerkraut evenly over rolls. Lay bacon on top of sauerkraut. Sprinkle with 1 to 2 tablespoons of sugar. Mix chopped tomatoes and soup with water and pour over rolls. Add additional water to reach top of cabbage rolls.
5. 5 Bake at 350 degrees F (175 degrees C) for 1 1/2 hours or until cooked through.

By Kelly Berenger

Ingredients

• ✓ ground pork
• butter
• onion
• bread crumb
• milk
• ground beef
• egg
• salt
• black pepper
• beet green leaf
• chicken broth
• heavy cream
• flour
• dill

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
2. 2 Melt butter in a large skillet over medium-high heat. Add onion; cook and stir until softened, about 5 minutes. Cool off heat.
3. 3 Meanwhile, place bread crumbs in a large bowl; pour milk over bread crumbs and set aside until all liquid has been absorbed, about 5 minutes. Stir in cooked onion, ground beef, ground pork, egg, salt, and black pepper until filling is well combined.
4. 4 Cover bottom of the prepared baking dish with 2 large beet leaves; set aside 2 leaves for the top. Place remaining beet leaves on a flat work surface; add a heaping teaspoon filling to wide end (bottom) of each leaf. Roll leaf around filling, working one at a time; place into the baking dish. Repeat with remaining leaves and filling. Pour chicken broth over rolls; place 2 reserved leaves over top.
5. 5 Bake in the preheated oven until beet leaves are tender and filling is cooked through, about 1 hour. An instant-read thermometer inserted into centers should read at least 160 degrees F (72 degrees C).
6. 6 Drain liquid from baking dish into a small saucepan. Whisk cream and flour together in a small bowl until smooth; gradually stir into cooking liquid in saucepan. Bring to a bare simmer over medium-low heat; gently cook, but do not boil, until thickened, about 5 minutes.
7. 7 Transfer rolls to a serving dish; pour sauce over top. Sprinkle rolls with dill.

By Anne-Marie Bullis

Ingredients

• ✓ ground pork
• cabbage
• ground beef
• veal
• rice
• onion
• parsley
• egg
• garlic
• salt
• black pepper
• thyme
• basil
• oregano
• tomato

Instructions

1. 1 Place cabbage, core-side down, into an 8- to 10-cup microwave-safe casserole dish. Add 1/2 cup water, cover, and microwave on high until outer leaves are soft, 10 to 15 minutes. Drain and cool.
2. 2 While the cabbage is cooling, preheat the oven to 350 degrees F (175 degrees C).
3. 3 Combine ground beef, pork, veal, rice, onion, parsley, egg, garlic, salt, and pepper in a large bowl. Add 1 teaspoon each of thyme, basil, and oregano; mix until well combined.
4. 4 Remove 12 outer leaves from the cooled cabbage and trim off any thick stems to make them easier to roll. Reserve remaining cabbage for another use or discard.
5. 5 Divide meat mixture into 12 equal portions. Place one portion onto the stem end of each cabbage leaf. Roll up the leaves and fold in the ends. Place the rolls, seam-side down, in a single layer in a casserole dish.
6. 6 Combine crushed tomatoes with remaining thyme, basil, and oregano and pour over cabbage rolls.
7. 7 Cover and bake in the preheated oven until meat is cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Let stand for 10 minutes before serving.

By Bren

Ingredients

• ✓ ground pork
• ground beef
• ground veal
• white bread
• milk
• egg
• onion
• nutmeg
• clove
• salt
• black pepper
• butter
• water
• tomato
• beef broth
• onion soup mix

Instructions

1. 1 Place meatloaf mix in a large mixing bowl; crumble bread over meat and knead with hands to combine. Add milk and egg to meat mixture. Knead onion, nutmeg, cloves, salt, and pepper into meat mixture until well-combined. Form mixture into six equal-sized balls.
2. 2 Melt butter in a Dutch oven over medium-high heat. Cook and stir meatballs in hot butter until browned on all sides, 5 to 10 minutes. Stir water, tomatoes, beef broth, and onion soup mix into Dutch oven; bring to a boil, reduce heat to medium-low, and simmer until meatballs are tender and cooked through, about 1 hour.

By Glenda Morrison de Kruif

Ingredients

• ✓ ground pork
• parsley
• greek yogurt
• cornstarch
• rosemary
• soy sauce
• beef broth
• worcestershire sauce
• black pepper
• salt
• garlic powder
• milk
• egg
• panko bread crumb
• ground sirloin
• sweet onion
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat oil in a pan over medium-high heat. Add onion; sauté until transparent, 5 to 7 minutes. Remove from heat; let cool.
3. 3 Combine ground sirloin, ground pork, bread crumbs, onion, egg, milk, garlic powder, salt, pepper, and 2 dashes Worcestershire sauce in a bowl. Form into 1-inch meatballs. Place onto a baking sheet.
4. 4 Bake in the preheated oven until no longer pink in the centers, about 20 minutes.
5. 5 Combine 4 cups broth, soy sauce, rosemary, and remaining 2 dashes Worcestershire sauce in a large skillet. Bring to a simmer.
6. 6 Pour remaining 1/2 cup broth into a measuring cup; whisk in cornstarch. Stir cornstarch mixture into sauce until thickened. Add meatballs; stir in Greek yogurt. Top with parsley and serve.

By Ms Chef Esh

Ingredients

• ✓ ground pork
• cabbage
• water
• salt
• ground beef
• white rice
• egg
• onion
• parsley
• garlic powder
• salt
• black pepper
• tomato sauce
• white vinegar
• white sugar

Instructions

1. 1 Place cabbage in a stockpot; pour over enough water to cover. Add 1/4 teaspoon salt; bring to a boil over medium-high heat. Turn cabbage every 2 to 3 minutes; transfer any leaves that separate from cabbage into a strainer to drain and cool. Continue to boil until all the leaves have cooked, about 15 minutes. Reserve 1 1/2 cups of cabbage cooking water. Cut out the tough, thick center ribs of any large cabbage leaves with a sharp knife.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Mix ground beef, ground pork, cooked rice, eggs, onion, fresh parsley, garlic powder, salt, and pepper in a large bowl until combined. Lay 1 cabbage leaf on a flat surface; place 1 heaping tablespoon of filling at the base of a cabbage leaf. Overlap with the bottom of the leaf; fold in side edges and roll up.
4. 4 Repeat with remaining large cabbage leaves and filling.
5. 5 Cut any leftover cabbage leaves into pieces and place in the bottom of a roasting pan. Layer stuffed cabbage rolls on top.
6. 6 Combine tomato sauce, reserved cabbage water, white vinegar, and white sugar in a bowl; pour mixture over cabbage rolls. Cover roasting pan with aluminum foil.
7. 7 Bake in the preheated oven until filling is cooked through and sauce has thickened, about 2 1/2 hours. Baste stuffed cabbage rolls every hour.

By Jillian

Ingredients

• ✓ ground pork
• jasmine rice
• tomato
• tomato sauce
• cabbage
• beef broth
• bay leaf
• black pepper
• salt
• paprika
• apple cider vinegar
• worcestershire sauce
• brown sugar
• garlic
• onion
• ground beef
• olive oil

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat olive oil and cook ground beef, ground pork, and onion until meat is crumbly and onions are soft and translucent, about 5 minutes. Stir in garlic. Turn off Saute function and drain grease.
2. 2 Season with brown sugar, Worcestershire sauce, apple cider vinegar, paprika, salt, pepper, and bay leaves. Mix in beef broth, cabbage, tomato sauce, diced tomatoes, and rice. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Stir soup and serve.

By My Hot Southern Mess

Ingredients

• ✓ ground pork
• sour cream
• water
• pepper
• salt
• paprika
• all-purpose flour
• vegetable oil
• pepper
• salt
• worcestershire sauce
• parsley
• milk
• egg
• bread crumb
• onion
• ground beef

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 In a large bowl, combine ground beef, ground pork, chopped onion, bread crumbs, egg, and milk. Season with parsley, Worcestershire sauce, 2 teaspoons salt, and 1 teaspoon pepper. Mix well with your hands. Shape into walnut-size balls, and place on baking dish.
3. 3 Bake for 30 minutes in preheated oven. Turn frequently so they brown evenly on all sides.
4. 4 To make the sauce: In a saucepan, combine oil, flour, paprika, 1 tablespoon salt, and 1 teaspoon pepper. Cook over medium heat until sizzling. Stir in hot water and sour cream until smooth and heated through.
5. 5 When meatballs have cooked 30 minutes, pour sauce over the top, and return to the oven for 20 minutes, stirring occasionally.

By KANDIYOHIV