Type what you have

Ingredients

• ✓ ground pork
• ketchup
• water
• vinegar
• brown sugar
• mustard
• salt
• hamburger bun

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir ground pork in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
2. 2 Stir ketchup, water, vinegar, brown sugar, dry mustard, and salt into the ground beef; bring to a simmer and cook for 20 minutes. Serve on hamburger buns.

By jodygreiner

Ingredients

• ✓ ground pork
• green onion
• egg
• hot sauce
• black pepper
• wonton wrapper
• chicken broth
• ginger
• green onion
• soy sauce

Instructions

1. 1 Make the wontons: Mix pork, green onions, egg, hot sauce, and pepper together in a bowl. Refrigerate for 30 minutes.
2. 2 Place a heaping teaspoon pork mixture in the center of a wonton wrapper. Moisten the edges with water. Fold the bottom point to the top point, creating a triangle, and pinch to seal. Fold the outer two points in toward the center and pinch together. Repeat to form remaining wontons.
3. 3 Make the soup: Pour chicken broth into a pot and bring to a rolling boil. Add grated ginger, then add wontons; cook until wontons float to the surface, about 6 minutes.
4. 4 Garnish each bowl with green onions and soy sauce.

By veglemon

Ingredients

• ✓ ground pork
• shrimp
• egg white
• water chestnut
• green onion
• cornstarch
• soy sauce
• sugar
• garlic
• oyster sauce
• salt
• black pepper
• sesame oil
• dumpling skin

Instructions

1. 1 In a medium bowl, mix together the ground pork, shrimp, egg white, water chestnuts, green onion, cornstarch, soy sauce, sugar, garlic, oyster sauce, salt, pepper, and sesame oil.
2. 2 Place about 1 tablespoon of this filling onto the center of each dumpling wrapper, and bring the sides up to the top. Do not seal the top, as these dumplings are left open. Place dumplings in a steamer.
3. 3 Set the steamer basket over a pan or wok of boiling water. Steam for 30 minutes.

By SAXONY

Ingredients

• ✓ ground pork
• rice
• ground beef
• cilantro
• chicken bouillon granules
• garlic
• adobo sauce
• chipotle pepper
• onion
• egg
• tomatillo
• chicken stock
• vegetable oil
• chipotle pepper
• adobo sauce
• garlic
• onion
• tomato

Instructions

1. 1 Blend tomatoes, 1 onion, 1 clove garlic, and adobo sauce in a blender or food processor until smooth.
2. 2 Heat oil in a large skillet over medium heat; cook and stir tomato mixture in hot oil until fragrant, about 10 minutes. Stir in chicken stock and continue to cook for 10 minutes more.
3. 3 Meanwhile, blend tomatillos, eggs, 1 small onion, chipotle peppers, 2 cloves garlic, chicken bouillon, and cilantro in a blender or food processor until smooth. Transfer mixture to a large bowl and add beef, pork, and rice; stir to combine. Roll meat mixture into walnut-sized balls.
4. 4 Transfer meatballs to tomato mixture; simmer until meatballs are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

By MexicoKaren

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
• 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
• 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

Ingredients

• ✓ ground pork
• sherry
• all-purpose flour
• beef stock
• olive oil
• black pepper
• lemon pepper
• salt
• allspice
• nutmeg
• parsley
• worcestershire sauce
• egg
• ground beef
• evaporated milk
• bread
• onion
• butter

Instructions

1. 1 Melt butter in a skillet over medium heat; cook and stir onion in the melted butter until tender, 5 to 10 minutes.
2. 2 Place bread cubes in a bowl; pour 1/2 cup evaporated milk over bread cubes. Set aside until bread cubes absorb milk.
3. 3 Mix ground beef, ground pork, cooked onion, bread cube mixture, eggs, Worcestershire sauce, parsley, nutmeg, allspice, salt, lemon pepper, and ground black pepper together in a large bowl. Form mixture into golf ball-sized meatballs.
4. 4 Heat olive oil in the same skillet used for onion over medium-high heat; cook meatballs in the hot oil, turning with tongs, until all sides are browned, 10 to 15 minutes. Pour in beef stock and simmer until meatballs are cooked through, 15 to 20 minutes. Transfer meatballs to a serving bowl, reserving liquid in the skillet.
5. 5 Remove 1 cup beef stock from skillet; whisk flour into the 1 cup stock until smooth. Pour flour mixture back into skillet, whisking until mixture is smooth. Gradually whisk remaining evaporated milk and sherry into beef stock mixture. Simmer, stirring occasionally, until gravy is warmed and smooth, 5 to 10 minutes. Pour gravy over meatballs to serve.

By Love2BMum

Ingredients

• ✓ ground pork
• baking soda
• all-purpose flour
• yogurt
• egg
• russet potato
• cayenne pepper
• bay leaf
• black pepper
• salt
• paprika
• red bell pepper
• tomato
• parsley leaf
• parsley stem
• celery
• yellow onion
• carrot
• olive oil
• ground beef

Instructions

1. 1 Heat a large skillet over medium heat. Add ground beef and ground pork and cook until brown and crumbly, 5 to 10 minutes. Drain and discard fat. Add 1/4 cup olive oil, carrot, onion, celery, parsley stems, and tomatoes. Mix to combine. Stir in bell pepper and season with paprika, salt, pepper, bay leaves, and cayenne pepper. Cook until vegetables start to soften, about 10 minutes.
2. 2 Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
3. 3 Transfer meat mixture to a large baking pan.
4. 4 Heat remaining 1/4 cup olive oil in a large skillet and cook potatoes until lightly browned, about 10 minutes. Transfer to the baking pan and mix well with the meat mixture.
5. 5 Bake moussaka in the preheated oven for 45 minutes. Remove baking dish from the oven and mix in chopped parsley leaves.
6. 6 Stir eggs, yogurt, flour, and baking soda together in a bowl until it turns into a spreadable mixture. Pour over the meat mixture in the baking dish.
7. 7 Return baking dish to the oven and cook until the top is golden brown, about 15 more minutes.

By no_fun_at_all

Ingredients

• ✓ ground pork
• cooking spray
• black pepper
• salt
• worcestershire sauce
• white sugar
• heavy cream
• beef broth
• all-purpose flour
• butter
• ground beef
• cayenne pepper
• allspice
• nutmeg
• black pepper
• milk
• bread crumb
• egg
• salt
• yellow onion
• butter

Instructions

1. 1 Make meatballs: Melt butter in a large skillet over medium heat. Cook and stir onion and salt in hot butter until onion turns translucent, about 6 minutes.
2. 2 Transfer onion mixture to a large bowl. Stir in eggs, bread crumbs, milk, black pepper, nutmeg, allspice, and cayenne. Mix in ground beef and pork until well combined. Cover the bowl with plastic wrap and refrigerate for 1 hour.
3. 3 Make gravy: Melt butter in a large skillet over medium heat; whisk in flour and cook until golden brown, 4 to 5 minutes. Slowly whisk in beef broth. Increase heat to medium-high, whisk in cream, and bring to a simmer. Stir in sugar and Worcestershire. Simmer until slightly thickened, 6 to 7 minutes. Season with salt and black pepper. Remove from heat and set aside.
4. 4 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and lightly coat with cooking spray.
5. 5 Roll 2 to 3 tablespoons meatball mixture into a ball using wet hands; repeat with remaining meatball mixture. Place meatballs on the prepared baking sheet.
6. 6 Bake in the preheated oven until browned and cooked through, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
7. 7 Transfer meatballs to gravy and cook over medium-low heat until warmed through, about 5 minutes.

By John Mitzewich

Ingredients

• ✓ ground pork
• black pepper
• salt
• lemon zest
• dill
• sour cream
• worcestershire sauce
• beef broth
• all-purpose flour
• butter
• black pepper
• salt
• sugar
• garlic
• egg
• celery
• parsley
• onion
• ground beef
• milk
• bread crumb
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; place a baking rack on top. Coat the baking rack with cooking spray.
2. 2 Combine bread crumbs and milk in a large bowl until bread crumbs soak up milk, about 10 minutes. Mix in ground beef, ground pork, onion, parsley, celery, egg, garlic, sugar, salt, and pepper until combined; mixture will be fairly wet. Form into 36 meatballs with a 1-tablespoon cookie scoop; place on the prepared baking rack.
3. 3 Bake in the preheated oven until an instant-read thermometer inserted into centers of meatballs reads 160 degrees F (71 degrees C), about 18 minutes.
4. 4 Meanwhile, melt butter in a large saucepan over medium-low heat. Whisk in flour; cooking and stirring constantly, for 2 minutes. Gradually whisk in beef broth and Worcestershire sauce until smooth; cook and stir until slightly thickened, about 12 minutes.
5. 5 Add meatballs to sauce; simmer 3 minutes. Stir in sour cream, dill, and lemon zest; season with salt and pepper. Serve immediately.

By lutzflcat

Ingredients

• ✓ ground pork
• black pepper
• salt
• mustard
• soy sauce
• heavy cream
• beef broth
• vegetable broth
• all-purpose flour
• butter
• olive oil
• butter
• parsley
• onion
• ground beef
• allspice
• white pepper
• black pepper
• salt
• garlic
• egg
• heavy cream
• heavy cream
• bread crumb
• milk

Instructions

1. 1 Combine milk, bread crumbs, 2 tablespoons plus 1 teaspoon cream, egg, garlic, 1/4 teaspoon salt, 1/4 teaspoon black pepper, white pepper, and allspice in a large bowl; soak until milk absorbed, at least 10 minutes.
2. 2 Mix in beef, pork, onion, and parsley, using your hands, until well combined; roll into about 24 small meatballs or 16 larger meatballs.
3. 3 Heat 1 tablespoon butter and oil in a skillet over medium-high heat. Add meatballs in small batches; cook until browned on all sides and cooked through, 10 to 12 minutes. An instant-read thermometer inserted into centers should read at least 160 degrees F (71 degrees C). Transfer to a warm plate; cover with aluminum foil. Reserve drippings in skillet.
4. 4 Melt 1/3 cup butter in drippings in the skillet over medium heat. Whisk in flour; cook and whisk until flour dissolved and turns brown, about 5 minutes. Whisk in vegetable broth, beef broth, 1 cup cream, soy sauce, and Dijon mustard; bring to a simmer. Season with salt and pepper; stir to combine. Simmer until thickened, 5 to 7 minutes.
5. 5 Stir meatballs into gravy.
6. 6 Toss gently until coated.

By JACANA

Ingredients

• ✓ ground pork
• cheddar cheese
• jalapeno pepper
• taco seasoning
• coriander
• hamburger bun

Instructions

1. 1 Combine ground pork, Cheddar cheese, jalapeno, taco seasoning, and coriander in a large bowl. Using your hands, mix well until evenly combined. Form into 4 patties.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Grill patties for 4 minutes. Flip and grill for 3 minutes more. Remove from grill and let rest for 5 minutes. Serve on buns.

By Soup Loving Nicole

Ingredients

• ✓ ground pork
• salt
• chili powder
• clove
• paprika
• garlic
• oregano
• cider vinegar

Instructions

1. 1 Mix ground pork, salt, chili powder, ground cloves, paprika, garlic, oregano and vinegar together thoroughly. Store in air-tight container in refrigerator for 4 days before using, to let spices blend together.

By BIGJIM

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
• ginger
• chicken broth
• green onion
• carrot
• red bell pepper
• hoisin sauce
• boston lettuce

Instructions

1. 1 In large non-stick skillet, cook pork with ginger until pork is no longer pink, 5 to 7 minutes. Pour in broth and cook until reduced by about half, about 10 minutes.
2. 2 Stir in green onions, carrot, red pepper, and hoisin and cook just until vegetables are tender-crisp, about 5 minutes more.
3. 3 Serve pork mixture in lettuce leaves.

By Campbell's Canada