3 Delicious ways to use N.B. Ground Beef (or sausage!)


Ground beef can sometimes end up like chicken, you maybe a little tired of it, or just run out of ideas to use it that are new and exciting. One of my favorite things to do as a chef, is take familiar dishes or ingredients and introduce them in a new way that maybe you haven't thought of. While these ideas certainly aren't Earth shattering, if they inspire you to get in your kitchen and use our ground beef, then it's a success!

While I am grateful for my culinary education, a lot of my favorite recipes and go-to techniques I learned from Momma. I also learned a fair amount from Grammie Cole. While not my grandmother by blood, I was always treated as one of her own. With my own love for cooking, I was in the kitchen with her every chance I had.

Momma’s Meatballs

Growing up, mom spent Sundays in the kitchen. She’d prepare meals for the week, so after shuffling me to practice and lessons, dinner was more than half done, but always home made. Her meatballs are a still a go-to, just add your favorite tomato sauce and some crusty bread. If you want to make them in bulk, forgo the sauce, bake a few dozen, and freeze.; pull out 3 for a personal bowl, or 10 for the family.

1 pound New Boston Beef Ground Beef

1 egg

¼ cup Breadcrumbs (fresh, plain, Italian seasoned, whatever you like)

¼ cup Parmesan cheese (the real stuff, grated)

3 tbs Whole Milk (or cream for extra love), the fat helps keep the meatballs extra moist, juicy and soft.

1 tbs Garlic, minced

2 tsp Kosher salt

½ tsp Black pepper

In a medium mixing bowl, start with the ground beef. Crack the egg in a separate bowl, just to be sure you don’t ruin your meat if you get a bad egg, and then add to the mixing bowl. Add your breadcrumbs, cheese, milk and seasonings. Using a fork, mix all the ingredients together. Mix like you are “fluffing” the meat, until everything is combined. Do not over mix. Roll a small portion in your hands, it should be wet, but not sticky, and hold together well. If it’s too sticky, add some breadcrumbs. If the mixture is too crumbly, add some more milk, or another egg for binding. You can get 8-10, 3-bite meatballs from this recipe.

Healthiest cooking option: Preheat oven to 350 degrees. Line a cookie sheet with foil. Using an ice cream scoop, or a measuring cup and clean hands, measure the meat mixture to ensure consistent size meatballs, and roll in your hands. Place on the sheet tray with enough room around each ball for even cooking. Cook for about 15-20 minutes. From here, you can freeze on the sheet tray, and then add to a ziplock baggie for individually frozen meatballs. Or you can heat your sauce on the stove while your meatballs and pasta cook and enjoy immediately.

Best texture: In a large skillet preheat several tablespoons of canola oil, or whatever oil you cook with. I recommend canola, or veggie oil for cooking because it doesn’t add too much flavor to what I’m cooking, it has a high burning temperature, and best of all- it’s inexpensive! Using an ice cream scoop, or a measuring cup and clean hands, measure the meat mixture to ensure consistent size meatballs, and roll in your hands. Gently add balls to the oil. Cook on all sides until deep golden brown, about 2 minutes on each side. Depending on how big they are, you can either add right to your bowl of pasta, or finish cooking through in warming tomato sauce on the stove.

Meatloaf

Meatloaf is one of those meals people don’t usually eat unless their Mom made it. These recipes are worth venturing out and trying something new.

Traditional

2 pounds New Boston Beef Ground Beef

2 eggs

¼ cup Breadcrumbs (fresh, plain, Italian seasoned, whatever you like)

3 tbs Whole Milk (or cream for extra love), the fat helps keep the meatloaf extra moist, juicy and soft.

¼ cup Parmesan cheese (the real stuff, grated)

A few dashes - Worcestershire sauce

½ small Onion; minced, sautéed until translucent.

2 tbs Garlic; minced

2 tsp Kosher salt

½ tsp Black pepper

½ tsp each Oregano and thyme

1 can Condensed Tomato Soup

Preheat your oven to 350 degrees. In a medium mixing bowl, start with the ground beef. Crack the egg in a separate bowl, just to be sure you don’t ruin your meat if you get a bad egg, and then add to the mixing bowl. Add your breadcrumbs, cheese, milk, onions and seasonings. Using a fork, mix all the ingredients together. Mix like you are “fluffing” the meat, until everything is combined. Do not over mix. Add mixture to your loaf pan. Spread meat until its even across the pan, but do not pack into the loaf pan. Using a spoon, empty the soup can on top of the meatloaf and spread evenly. Bake for about 45 minutes; you’ll see the soup and meat juices bubbling when its done. Serve with mashed potatoes, peas, and carrots for one of our favorite meals.

The next day, slice meatloaf, and nuke in the microwave for 2 minutes, add a slice of cheese, and serve on your favorite bread for a delicious meatloaf sandwich.

BBQ style