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Under 30 Minutes

Ground-Meat Mix

10

This yields enough for two of these recipes (or you can double it to make all four): Glazed Meatloaf, Skewered Greek Meatballs, Moroccan Hand Pies, and Vietnamese Kebabs. This versatile mixture can also be frozen on its own, so you can complete the recipes another time.

  • Prep:
  • Total Time:
  • Yield: Makes about 3 1/2 pounds

Source: Martha Stewart Living, February 2011

Ingredients

  • 4 slices white bread, torn into large pieces
  • 1/2 cup whole milk
  • 3 garlic cloves
  • 1 small onion, coarsely chopped
  • 1 large egg
  • Coarse salt and freshly ground pepper
  • 1 1/4 pounds ground chuck (80 percent to 85 percent lean)
  • 1 1/4 pounds ground pork (80 percent to 85 percent lean)

Directions

  1. Working in batches, pulse bread in a food processor until medium-coarse crumbs form (you should have 3 cups breadcrumbs). Transfer to a bowl. Stir in milk; let stand for 10 minutes.

  2. Meanwhile, puree garlic and onion until smooth. Pulse in egg, 2 1/2 teaspoons salt, and 3/4 teaspoon pepper to combine.

  3. Mix garlic mixture into breadcrumb mixture. Add beef and pork, and mix until just barely combined; do not overmix. Divide mixture into 2 portions, and continue with variations.

Cook's Notes

Meat mixture can be frozen for up to 1 month. Thaw in refrigerator overnight, then proceed with recipes. Meat mixture can be refrigerated for up to 1 day.

Reviews Add a comment

  • leighmoneragma
    17 OCT, 2016
    Good and easy recipe. I do have an issue with this being used for the Moroccan meat pie recipe, since pork is most definitely not used in most Moroccan cuisine due to religious restrictions. Even though I love pork and eat it often, for a more authentic (and delicious) Moroccan recipe, I will substitute ground lamb next time. Beside, ground lamb and beef in this recipe would be a good base for an Armenian Lula kebab recipe :)
    Reply
  • leighmoneragma
    17 OCT, 2016
    Good and easy recipe. I do have an issue with this being used for the Moroccan meat pie recipe, since pork is most definitely not used in most Moroccan cuisine due to religious restrictions. Even though I love pork and eat it often, for a more authentic (and delicious) Moroccan recipe, I will substitute ground lamb next time. Beside, ground lamb and beef in this recipe would be a good base for an Armenian Lula kebab recipe :)
    Reply
  • MSGODIN
    10 NOV, 2011
    Great recipes...printed just fine & saved into My Collections
    Reply
  • keneg
    2 OCT, 2011
    Not print friendly, and no way to save to my collections. All the good web-sites are really better.
    Reply