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Top Rated Ground Pork Recipes
Transform a classic Vietnamese banh mi sandwich into a burger by swapping the roasted meat for a spicy, umami-packed burger.This recipe is courtesy of Nomageddon.View Recipe
This Asian spin on spaghetti and meatballs is great for kids and adults. Use ground turkey or chicken for a healthier option.
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Don’t pay attention to the temperature! Grilling is the perfect year-round activity, especially when using a robust brew like Samuel Adams Boston Lager that has a rich malt and roast character; it’s the perfect beer to emphasize the wonderful flavors the food gets from being grilled. The balance between the malt and the hops and moderate alcohol level make it a flavorful and complex brew that is perfect for pairing with all kinds of food. Experiment! Enjoy!
Laab, also known as Larb and Laap, is a northeastern food. It usually eaten as a part of a set (laab, papaya salad and sticky rice.) The set is accompanied by string beans, sliver of cabbage, water spinach and Thai basil. It can be served as an appetizer. It can also be served as a main course along with other non-northeastern food.There are variations of laab, duck laab, chicken laab. Some people like my brother love to include a few pieces of liver in laab.This recipe is courtesy of ThaiTableView Recipe
You can't Deflate these Balls...(Paleo Italian Meatballs)
Enough with this crazy “DeflateGate” nonsense…mangiare. Now here is a recipe that is near and dear to me…Paleo Italian Meatballs. The secret to success with these bambinos is the triple meat combo. You get the juiciness and richness of the beef, fattiness of the pork and a nice kick of flavor from the veal. Can life get any better?
1 lb Ground Beef
1 lb Ground Pork
1 lb Ground Veal
2 T Olive Oil
1 t Salt
1 t Dried Oregano
1 t Dried Basil
1 t Dried Rosemary
3 Garlic Cloves, minced
1 Large Onion, diced
28 oz Tomato Sauce, commercial or homemade
Combine the beef, pork, veal, eggs, olive oil, and seasoning in a large mixing bowl.
Gently mix everything together until just blended. DO NOT OVERMIX.
Heat some oil in a large pot over medium-high heat.
Drop golf ball sized meatballs into the pot, browning on all sides, then remove to a plate and continue with the remaining meat mixture.
When all meatballs are cooked, add the minced garlic and chopped onion to the drippings and saute until the onions are translucent.
Add the tomato sauce and meatballs, then reduce heat to medium low.
Allow the sauce to simmer for 20-30 minutes.
Serve over spaghetti squash or on their own.
I love so many Asian flavors and textures, and this dish is no exception. This recipe contains a blend of ground pork and chicken; alternatively, you could use all chicken, all pork, or all beef. (That said, I do prefer the flavor that’s derived from using half pork and half chicken.) The addition of shiitake mushrooms, water chestnuts, bean sprouts, and lettuce adds refreshing textural elements and enhances the dish’s flavor profile. This can also be served as an appetizer. — Chef Jason Roberts, Good Food Fast.View Recipe
This Cheddar chorizo dip is mouthwateringly good. With no added sugar and no nuts, don’t be afraid to have a few bites on game day.This recipe is courtesy of Caroline Potter.View Recipe
Fresh jalapeño and Cholula Chipotle elevate the sloppy joe to gourmet levels.This recipe is courtesy of Cholula. View Recipe
The chef shares his recipe for a twist on a classic stuffing for Thanksgiving.
Ma-po tofu, the classic Sichuan dish of simmered tofu and ground pork, is intensely flavorful and very quick to make. Serve it over brown rice or toss it with brown rice noodles or whole wheat spaghetti. Just remember that the dish takes only 20 minutes to prepare and cook, so start your rice or noodles first thing.
Think dim sum with a fiery twist. With minced jalapeño, Sriracha, and ketchup, the sauce for these dumplings packs a pretty decent wallop that marries well with the savory pork filling. These are perfect for passing around at a party.
See all dumpling recipes.
This recipe screams decadence, with a black truffle and foie gras stuffing. It doesn’t stop there, though. After being stuffed, each quail is wrapped in slices of bacon so that it’s flavorful and dynamic on the outside just as it is on the inside.