There’s nothing quite like the savory, hearty goodness of ground beef and pork to warm you up on a chilly evening. Whether you’re craving a quick weeknight dinner or a cozy weekend feast, these comforting recipes are sure to hit the spot. Dive into our roundup of 20 delicious dishes that’ll make your kitchen smell amazing and keep everyone coming back for more!
Beef and Pork Meatballs in Marinara Sauce
A timeless classic reimagined, these succulent beef and pork meatballs simmered in a rich marinara sauce offer a comforting yet sophisticated centerpiece for any gathering. Crafted with premium ingredients and a refined technique, this dish elevates the humble meatball into an elegant culinary experience, perfect for a festive holiday table or a cozy winter evening.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 1 pound 85% lean ground beef
– 1 pound ground pork
– 1 cup finely grated Parmigiano-Reggiano cheese
– 1/2 cup panko breadcrumbs
– 2 pasture-raised eggs, lightly beaten
– 4 cloves garlic, minced
– 1/4 cup finely chopped fresh flat-leaf parsley
– 1 teaspoon fine sea salt
– 1/2 teaspoon freshly cracked black pepper
– 2 tablespoons extra-virgin olive oil
– 1 medium yellow onion, finely diced
– 1 (28-ounce) can San Marzano whole peeled tomatoes, crushed by hand
– 1/4 cup dry red wine
– 1 teaspoon dried oregano
– 1/4 teaspoon crushed red pepper flakes
Instructions
1. In a large mixing bowl, gently combine the ground beef, ground pork, Parmigiano-Reggiano, panko, beaten eggs, half of the minced garlic, parsley, sea salt, and black pepper until just incorporated; overmixing will result in dense meatballs.
2. Using a 2-tablespoon scoop or damp hands, form the mixture into 24 uniform balls, placing them on a parchment-lined baking sheet.
3. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat until shimmering, about 2 minutes.
4. Working in batches to avoid crowding, brown the meatballs on all sides, about 3-4 minutes per batch, transferring them to a clean plate once seared; this step builds a flavorful fond.
5. In the same pot, add the diced onion and sauté until translucent and soft, approximately 5 minutes.
6. Add the remaining minced garlic and cook until fragrant, about 30 seconds, being careful not to let it burn.
7. Deglaze the pot with the red wine, scraping up any browned bits from the bottom, and simmer until the wine is reduced by half, about 2 minutes.
8. Stir in the hand-crushed tomatoes, dried oregano, and red pepper flakes, bringing the sauce to a gentle simmer.
9. Carefully nestle the seared meatballs into the sauce, ensuring they are mostly submerged.
10. Reduce the heat to low, cover the pot, and simmer for 30 minutes, allowing the flavors to meld and the meatballs to cook through; the internal temperature should reach 165°F when checked with an instant-read thermometer.
11. Uncover and simmer for an additional 5 minutes to slightly thicken the sauce, if desired.
Now, these tender meatballs boast a juicy interior and a savory depth from the dual meats, while the marinara achieves a balanced acidity and subtle warmth. Serve them over creamy polenta or al dente pasta, garnished with fresh basil and an extra sprinkle of Parmigiano-Reggiano for a truly memorable meal.
Spicy Pork and Beef Stuffed Bell Peppers
Journey into the heart of winter comfort with a dish that masterfully blends robust, savory meats within a vibrant, sweet vegetable vessel. Spicy pork and beef stuffed bell peppers offer a symphony of textures and flavors, where the gentle heat of spices meets the mellow sweetness of roasted peppers, creating a centerpiece worthy of any elegant gathering. This recipe transforms simple ingredients into a deeply satisfying culinary experience that is both visually stunning and deliciously complex.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 4 large bell peppers, any color, tops removed and seeds discarded
– 1 tablespoon extra-virgin olive oil
– 1/2 pound ground pork (80/20 blend)
– 1/2 pound ground beef (85/15 blend)
– 1 cup finely diced yellow onion
– 3 cloves garlic, minced
– 1 (14.5-ounce) can fire-roasted diced tomatoes, drained
– 1 cup cooked long-grain white rice
– 1/2 cup shredded sharp cheddar cheese
– 1 tablespoon smoked paprika
– 2 teaspoons ground cumin
– 1 teaspoon chili powder
– 1/2 teaspoon cayenne pepper
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1/4 cup low-sodium beef broth
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with the extra-virgin olive oil.
2. Place the prepared bell peppers upright in the greased baking dish.
3. In a large skillet over medium-high heat, add the ground pork and ground beef, breaking them apart with a wooden spoon, and cook for 5-7 minutes until no pink remains and the meat is nicely browned.
4. Add the finely diced yellow onion and minced garlic to the skillet, cooking for an additional 4-5 minutes until the onion is translucent and fragrant.
5. Stir in the drained fire-roasted diced tomatoes, cooked long-grain white rice, smoked paprika, ground cumin, chili powder, cayenne pepper, kosher salt, and black pepper, combining thoroughly and cooking for 2 minutes to allow the spices to bloom.
6. Pour in the low-sodium beef broth, scraping up any browned bits from the bottom of the skillet, and simmer the mixture for 3-4 minutes until the liquid is mostly absorbed.
7. Remove the skillet from the heat and gently fold in the shredded sharp cheddar cheese until just incorporated.
8. Evenly divide the meat and rice filling among the four bell peppers, packing it down lightly.
9. Cover the baking dish tightly with aluminum foil and bake at 375°F for 30 minutes.
10. Carefully remove the foil and continue baking for an additional 10-15 minutes, or until the pepper skins are tender with slight blisters and the filling is heated through.
11. Let the stuffed peppers rest in the baking dish for 5 minutes before serving to allow the filling to set.
Zesty and deeply savory, these peppers offer a delightful contrast between the tender, yielding flesh of the roasted vegetable and the richly spiced, hearty meat filling. The subtle smokiness from the paprika and fire-roasted tomatoes elevates the dish, while the melted cheddar provides a creamy counterpoint. For an elegant presentation, serve each pepper atop a pool of roasted tomato coulis or alongside a crisp, bitter greens salad dressed with a bright lemon vinaigrette to cut through the richness.
Classic Beef and Pork Meatloaf with Glaze
Wrapped in the nostalgic warmth of home kitchens across America, this Classic Beef and Pork Meatloaf with Glaze elevates the humble comfort food to a centerpiece-worthy dish. Its savory, complex profile and caramelized exterior promise to become a new family tradition, perfect for gathering loved ones around the table.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 75 minutes
Ingredients
– 1 ½ pounds 85% lean ground beef
– ½ pound ground pork
– 1 cup fine, dry breadcrumbs
– ¾ cup whole milk
– 2 large pasture-raised eggs, lightly beaten
– ½ cup finely minced yellow onion
– 2 cloves garlic, finely minced
– ¼ cup finely chopped fresh flat-leaf parsley
– 2 tablespoons Worcestershire sauce
– 1 ½ teaspoons fine sea salt
– 1 teaspoon freshly cracked black pepper
– ½ cup ketchup
– 2 tablespoons light brown sugar, packed
– 1 tablespoon apple cider vinegar
Instructions
1. Preheat your oven to 350°F (175°C) and lightly grease a 9×5-inch loaf pan with a neutral oil.
2. In a large mixing bowl, combine the whole milk and fine, dry breadcrumbs, allowing them to soak for 5 minutes to create a panade, which ensures a tender, moist texture.
3. To the bowl, add the ground beef, ground pork, lightly beaten pasture-raised eggs, finely minced yellow onion, finely minced garlic, chopped fresh flat-leaf parsley, Worcestershire sauce, fine sea salt, and freshly cracked black pepper.
4. Using clean hands, gently mix the ingredients until just combined, being careful not to overwork the meat, as this can lead to a dense loaf.
5. Transfer the meat mixture to the prepared loaf pan and shape it into a uniform loaf, smoothing the top with a spatula.
6. Place the loaf pan on a rimmed baking sheet to catch any potential drips and bake in the preheated oven for 45 minutes.
7. While the meatloaf bakes, prepare the glaze by whisking together the ketchup, packed light brown sugar, and apple cider vinegar in a small bowl until smooth.
8. After 45 minutes, carefully remove the meatloaf from the oven and evenly spoon or brush the glaze over the entire top surface.
9. Return the glazed meatloaf to the oven and continue baking for an additional 25-30 minutes, or until an instant-read thermometer inserted into the center registers 160°F.
10. Remove the meatloaf from the oven and let it rest in the pan for 15 minutes; this allows the juices to redistribute, resulting in cleaner slices.
11. After resting, carefully transfer the meatloaf to a cutting board, slice, and serve.
Juxtaposing a savory, umami-rich interior with a sweet-tangy, caramelized crust, each slice offers a perfect textural contrast. The blend of beef and pork provides a deeply satisfying flavor, making it excellent served warm with creamy mashed potatoes or sliced cold for sandwiches the next day.
Creamy Beef and Pork Stroganoff
Fusing the rich traditions of Eastern European comfort food with modern American flair, this Creamy Beef and Pork Stroganoff offers a luxurious twist on a classic. Imagine tender morsels of beef and pork, seared to perfection and enveloped in a velvety, herb-infused sauce that clings to every strand of pasta. It’s a dish that promises to transform a simple weeknight into an occasion worthy of celebration.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 pound beef sirloin, cut into ½-inch strips
– ½ pound pork tenderloin, cut into ½-inch strips
– 2 tablespoons clarified butter
– 1 large yellow onion, finely diced
– 8 ounces cremini mushrooms, thinly sliced
– 2 cloves garlic, minced
– 2 tablespoons all-purpose flour
– 1 cup beef stock
– 1 tablespoon Dijon mustard
– 1 teaspoon smoked paprika
– ½ cup sour cream
– 2 tablespoons fresh dill, chopped
– 12 ounces wide egg noodles
– Kosher salt and freshly ground black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil for the egg noodles.
2. Season the beef and pork strips generously with kosher salt and freshly ground black pepper.
3. Heat 1 tablespoon of clarified butter in a large skillet over medium-high heat until shimmering.
4. Sear the meat in a single layer, working in batches to avoid overcrowding, for 2-3 minutes per side until a deep brown crust forms; transfer to a plate.
5. Add the remaining tablespoon of clarified butter to the skillet and reduce heat to medium.
6. Sauté the diced onion for 4-5 minutes until translucent and fragrant.
7. Add the sliced mushrooms and cook for 6-7 minutes, stirring occasionally, until they release their moisture and turn golden brown.
8. Stir in the minced garlic and cook for 1 minute until aromatic.
9. Sprinkle the flour over the vegetables and cook, stirring constantly, for 2 minutes to form a roux and cook out the raw flour taste.
10. Gradually whisk in the beef stock, ensuring no lumps remain, and bring to a gentle simmer.
11. Whisk in the Dijon mustard and smoked paprika until fully incorporated.
12. Return the seared meat and any accumulated juices to the skillet, simmering for 5 minutes to allow the flavors to meld and the sauce to thicken slightly.
13. Meanwhile, cook the egg noodles in the boiling water for 8-9 minutes until al dente, then drain.
14. Remove the skillet from heat and let it cool for 1 minute to prevent the sour cream from curdling.
15. Stir in the sour cream and half of the chopped fresh dill until the sauce is smooth and creamy.
16. Taste and adjust seasoning with additional salt and pepper if necessary.
17. Divide the cooked egg noodles among serving plates and ladle the creamy stroganoff over the top.
18. Garnish with the remaining fresh dill.
Velvety and deeply savory, the sauce boasts a perfect balance of tang from the sour cream and warmth from the smoked paprika. Serve this elegant dish over the tender egg noodles, perhaps with a side of crisp green beans or a simple arugula salad to cut through the richness, for a complete and satisfying meal.
Cheesy Beef and Pork Stuffed Pasta Shells
Glistening with golden cheese and brimming with savory richness, these Cheesy Beef and Pork Stuffed Pasta Shells present a luxurious twist on a comforting classic. Imagine tender jumbo pasta shells, each meticulously filled with a robust blend of seasoned meats and creamy cheeses, then nestled in a vibrant marinara sauce before being baked to bubbling perfection. This elegant dish transforms simple ingredients into a show-stopping centerpiece, perfect for holiday gatherings or a sophisticated weeknight indulgence.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 24 dried jumbo pasta shells
– 1 tablespoon extra-virgin olive oil
– 1/2 cup finely diced yellow onion
– 2 cloves garlic, minced
– 8 ounces 85% lean ground beef
– 8 ounces ground pork
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly cracked black pepper
– 1/4 teaspoon crushed red pepper flakes
– 1 large pasture-raised egg, lightly beaten
– 1 cup whole-milk ricotta cheese
– 1/2 cup freshly grated Parmigiano-Reggiano cheese
– 1/4 cup finely chopped fresh flat-leaf parsley
– 3 cups high-quality marinara sauce
– 2 cups shredded low-moisture whole-milk mozzarella cheese
Instructions
1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add the 24 dried jumbo pasta shells and cook for 9 minutes, stirring occasionally to prevent sticking, until just al dente.
3. Drain the shells in a colander and immediately rinse under cool water to halt the cooking process; arrange them in a single layer on a parchment-lined baking sheet to prevent clumping.
4. Preheat your oven to 375°F (190°C) and lightly coat a 9×13-inch baking dish with the 1 tablespoon of extra-virgin olive oil.
5. Heat the remaining oil in a large skillet over medium heat until it shimmers, about 1 minute.
6. Add the 1/2 cup finely diced yellow onion and sauté for 4-5 minutes, until translucent and fragrant.
7. Stir in the 2 cloves of minced garlic and cook for 1 additional minute, just until aromatic.
8. Increase the heat to medium-high and add the 8 ounces of ground beef and 8 ounces of ground pork, breaking the meat apart with a wooden spoon.
9. Cook the meat mixture for 7-8 minutes, until no pink remains and the meat is nicely browned, then drain any excess fat.
10. Transfer the cooked meat mixture to a large mixing bowl and allow it to cool for 5 minutes.
11. To the slightly cooled meat, add the 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/4 teaspoon red pepper flakes, the 1 lightly beaten egg, 1 cup ricotta, 1/2 cup Parmigiano-Reggiano, and 1/4 cup parsley; mix gently until just combined.
12. Spread 1 cup of the marinara sauce evenly across the bottom of the prepared baking dish.
13. Using a small spoon, carefully fill each par-cooked pasta shell with the meat and cheese mixture, dividing it evenly among all 24 shells.
14. Arrange the filled shells snugly in a single layer over the sauce in the baking dish.
15. Pour the remaining 2 cups of marinara sauce evenly over the top of the arranged shells.
16. Sprinkle the 2 cups of shredded mozzarella cheese uniformly over the entire surface.
17. Cover the dish tightly with aluminum foil and bake on the center rack for 25 minutes.
18. Remove the foil and continue baking, uncovered, for an additional 15-20 minutes, until the cheese is molten, golden, and bubbly.
19. Remove the dish from the oven and let it rest for 10 minutes before serving to allow the filling to set.
20. Serve the stuffed shells directly from the baking dish, garnished with additional fresh parsley if desired.
Succulent and deeply satisfying, each shell offers a delightful contrast between the tender pasta, the richly seasoned meat filling, and the creamy, stretchy cheese topping. The robust marinara provides a tangy, herbaceous backdrop that balances the dish’s luxurious richness. For an elegant presentation, serve individual portions atop a pool of warmed sauce and accompany with a crisp, bitter greens salad dressed simply with lemon vinaigrette.
Beef and Pork Sloppy Joes with Caramelized Onions
Rekindling the nostalgia of childhood classics with a sophisticated twist, this elevated take on Sloppy Joes marries the rich depth of beef and pork with the sweet complexity of slowly caramelized onions. The result is a harmonious blend of savory and sweet that transforms a humble sandwich into a culinary delight worthy of any refined gathering.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 tablespoon clarified butter
– 2 large yellow onions, thinly sliced
– 1 pound ground beef (80/20 blend)
– 1 pound ground pork
– 3 cloves garlic, minced
– 1 cup tomato purée
– ¼ cup Worcestershire sauce
– 2 tablespoons Dijon mustard
– 1 tablespoon apple cider vinegar
– 1 tablespoon light brown sugar
– 1 teaspoon smoked paprika
– ½ teaspoon kosher salt
– ¼ teaspoon freshly ground black pepper
– 6 brioche buns, lightly toasted
Instructions
1. Heat clarified butter in a large Dutch oven over medium-low heat until shimmering.
2. Add thinly sliced onions and cook, stirring occasionally, for 25–30 minutes until deeply golden brown and caramelized.
3. Increase heat to medium-high and add ground beef and pork, breaking apart with a wooden spoon until no pink remains, about 8–10 minutes.
4. Stir in minced garlic and cook for 1 minute until fragrant.
5. Pour in tomato purée, Worcestershire sauce, Dijon mustard, apple cider vinegar, light brown sugar, smoked paprika, kosher salt, and black pepper.
6. Reduce heat to low and simmer uncovered for 15 minutes, stirring occasionally, until the mixture thickens to a spoon-coating consistency.
7. Lightly toast brioche buns in a 350°F oven for 3–4 minutes until golden.
8. Spoon the warm meat mixture generously onto the toasted buns.
Zesty with a hint of sweetness from the caramelized onions, this filling boasts a luxurious texture that clings perfectly to the soft, buttery brioche. For an elegant presentation, serve open-faced with a sprinkle of microgreens or alongside crisp sweet potato fries for contrasting texture.
Herbed Pork and Beef Burger Sliders
Kindly imagine the most sophisticated gathering where miniature masterpieces steal the spotlight: our Herbed Pork and Beef Burger Sliders. These elegant bites artfully blend the rich, savory depth of grass-fed ground beef with the delicate sweetness of pasture-raised ground pork, elevated by a fragrant bouquet of fresh herbs. They promise to be the crowning jewel of any festive table, offering a harmonious and indulgent experience in every perfectly portioned morsel.
Serving: 12 sliders | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1/2 pound grass-fed ground beef (80/20 lean-to-fat ratio)
– 1/2 pound pasture-raised ground pork
– 1/4 cup finely minced fresh parsley
– 2 tablespoons finely chopped fresh thyme
– 1 tablespoon finely chopped fresh rosemary
– 1 large pasture-raised egg, lightly beaten
– 1/4 cup fine dry breadcrumbs
– 2 tablespoons Dijon mustard
– 1 teaspoon fine sea salt
– 1/2 teaspoon freshly cracked black pepper
– 2 tablespoons clarified butter
– 12 miniature brioche slider buns
– 4 ounces triple-cream Brie cheese, thinly sliced
– 1/2 cup baby arugula
Instructions
1. In a large stainless steel mixing bowl, gently combine the ground beef, ground pork, minced parsley, chopped thyme, chopped rosemary, lightly beaten egg, breadcrumbs, Dijon mustard, sea salt, and black pepper using your hands, being careful not to overwork the meat.
2. Divide the mixture into 12 equal portions and form each into a compact, 1/2-inch-thick patty, ensuring the edges are smooth to prevent cracking during cooking.
3. Preheat a cast-iron skillet or heavy-bottomed griddle over medium-high heat until a drop of water sizzles and evaporates upon contact, approximately 3 minutes.
4. Add the clarified butter to the hot skillet, swirling to coat the surface evenly.
5. Carefully place the patties in the skillet, leaving 1 inch of space between them to allow for proper searing, and cook undisturbed for 3 minutes to develop a deep golden-brown crust.
6. Using a thin metal spatula, flip each patty and immediately top with a slice of Brie cheese.
7. Continue cooking for an additional 3 minutes, or until the internal temperature reaches 160°F on an instant-read thermometer and the cheese is just beginning to melt.
8. While the patties cook, lightly toast the brioche slider buns in a toaster or under a broiler set to high for 45-60 seconds, watching closely to avoid burning.
9. Assemble the sliders by placing a small handful of baby arugula on the bottom half of each toasted bun, followed by a cooked patty, and then the top bun.
Juxtaposing textures create a memorable bite: the crisp, buttery brioche yields to a juicy, herb-infused patty, while the melted Brie adds a luxurious creaminess that contrasts with the peppery arugula. For a stunning presentation, skewer each slider with a decorative pick and arrange them on a slate board alongside cornichons and whole-grain mustard.
Beef and Pork Bolognese over Spaghetti
Nestled among the pantheon of classic Italian-American comfort dishes, this Beef and Pork Bolognese over Spaghetti offers a sumptuous, deeply layered sauce that clings perfectly to al dente pasta. Crafted with a blend of ground meats and slow-simmered to develop profound flavor, it transforms a simple weeknight meal into an elegant, soul-warming feast. The rich, velvety texture and aromatic profile make it an ideal centerpiece for a festive holiday table or a sophisticated family dinner.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 2 medium carrots, peeled and finely diced
– 2 celery stalks, finely diced
– 4 garlic cloves, minced
– 1 pound ground beef chuck (80/20 blend)
– 1 pound ground pork shoulder
– 1 cup dry red wine, such as Chianti
– 1 (28-ounce) can San Marzano whole peeled tomatoes, crushed by hand
– 1 cup whole milk
– 1 cup homemade beef stock or low-sodium store-bought broth
– 2 tablespoons tomato paste
– 1 teaspoon fine sea salt
– 1/2 teaspoon freshly cracked black pepper
– 1 pound dried spaghetti
– 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
– 1/4 cup finely chopped fresh flat-leaf parsley
Instructions
1. In a large Dutch oven or heavy-bottomed pot, heat the extra-virgin olive oil over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion, carrots, and celery, cooking while stirring frequently until the vegetables are softened and the onion is translucent, 8–10 minutes.
3. Stir in the minced garlic and cook until fragrant, about 1 minute.
4. Increase the heat to medium-high and add the ground beef chuck and ground pork shoulder, breaking the meat apart with a wooden spoon and cooking until no pink remains, 8–10 minutes.
5. Pour in the dry red wine, scraping the bottom of the pot to deglaze, and simmer until the wine is reduced by half, about 5 minutes.
6. Add the hand-crushed San Marzano tomatoes, whole milk, beef stock, tomato paste, fine sea salt, and freshly cracked black pepper, stirring to combine.
7. Tip: For a silkier sauce, add the milk early—its fat content helps tenderize the meat.
8. Bring the mixture to a gentle simmer, then reduce the heat to low, cover partially, and cook for 2 hours, stirring occasionally to prevent sticking.
9. Tip: A long, slow simmer is crucial for developing the sauce’s deep, complex flavors and melding the ingredients.
10. About 20 minutes before the sauce finishes, bring a large pot of generously salted water to a rolling boil.
11. Cook the dried spaghetti according to package instructions until al dente, typically 9–11 minutes.
12. Tip: Reserve 1 cup of the starchy pasta water before draining to adjust the sauce’s consistency if needed.
13. Drain the spaghetti and return it to the pot.
14. Stir the freshly grated Parmigiano-Reggiano and chopped flat-leaf parsley into the finished Bolognese sauce.
15. Add the sauce to the pot with the spaghetti, tossing to coat thoroughly, adding reserved pasta water 1 tablespoon at a time if the mixture seems dry.
16. Divide the pasta among warm bowls, topping with additional Parmigiano-Reggiano.
Decadently rich and hearty, the sauce boasts a velvety, clingy texture that coats each strand of pasta, while the dual meats provide a robust, savory depth. The subtle sweetness from the carrots and milk balances the acidity of the tomatoes, creating a harmonious flavor profile. For a creative presentation, serve it in shallow bowls garnished with a drizzle of high-quality olive oil and a sprinkle of microgreens, or pair it with a crisp, buttery garlic bread to soak up every last bit of sauce.
Savory Pork and Beef Empanadas
These savory pork and beef empanadas offer a sublime fusion of rich, seasoned meats encased in a flaky, golden pastry—a handheld delight perfect for festive gatherings or elevated weeknight dining.
Serving: 12 | Pre Time: 45 minutes | Cooking Time: 25 minutes
Ingredients
– 2 cups all-purpose flour, sifted
– 1/2 cup unsalted butter, chilled and cubed
– 1/4 cup ice water
– 1/2 lb ground pork
– 1/2 lb ground beef (85% lean)
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 tsp smoked paprika
– 1/2 tsp ground cumin
– 1/4 cup tomato paste
– 1/4 cup beef broth
– 1 large pasture-raised egg, lightly beaten
– 2 tbsp clarified butter, for brushing
– 1 tsp fine sea salt
– 1/2 tsp freshly ground black pepper
Instructions
1. In a large bowl, combine the sifted all-purpose flour and fine sea salt.
2. Add the chilled, cubed unsalted butter, and use a pastry cutter to incorporate until the mixture resembles coarse crumbs.
3. Gradually drizzle in the ice water, mixing just until the dough comes together; avoid overworking to ensure a tender crust.
4. Form the dough into a disc, wrap tightly in plastic wrap, and refrigerate for 30 minutes to allow the gluten to relax.
5. In a skillet over medium heat, sauté the finely diced yellow onion until translucent, about 5 minutes.
6. Add the minced garlic and cook for 1 minute until fragrant.
7. Increase the heat to medium-high and add the ground pork and ground beef, breaking it up with a spoon until browned, approximately 8 minutes.
8. Stir in the smoked paprika, ground cumin, and freshly ground black pepper, toasting the spices for 30 seconds to deepen their flavor.
9. Incorporate the tomato paste and beef broth, simmering until the mixture thickens, about 5 minutes; then remove from heat and let cool completely to prevent soggy pastry.
10. Preheat your oven to 375°F and line a baking sheet with parchment paper.
11. On a lightly floured surface, roll the chilled dough to a 1/8-inch thickness.
12. Use a 4-inch round cutter to stamp out circles, re-rolling scraps as needed.
13. Place 1 tablespoon of the cooled filling in the center of each dough circle.
14. Brush the edges with the lightly beaten pasture-raised egg to act as a sealant.
15. Fold each circle into a half-moon shape, pressing the edges firmly with a fork to crimp and seal.
16. Arrange the empanadas on the prepared baking sheet, spacing them 1 inch apart.
17. Brush the tops with clarified butter for a glossy, golden finish.
18. Bake at 375°F for 20–25 minutes, or until the pastry is puffed and deeply golden brown.
19. Transfer to a wire rack to cool slightly before serving.
Just baked, these empanadas reveal a crisp, buttery crust that yields to a savory, spiced filling with subtle smoky notes from the paprika. For an elegant presentation, pair them with a vibrant chimichurri sauce or a dollop of crème fraîche to balance the richness.
Beef and Pork Chili with Black Beans
Warm, hearty, and deeply satisfying, this robust chili combines the rich flavors of beef and pork with earthy black beans, creating a comforting dish perfect for chilly evenings. The slow-simmered blend of spices and meats develops complex layers of flavor that meld beautifully, offering a sophisticated take on a classic favorite. Whether served at a casual gathering or enjoyed as a cozy family meal, this chili promises to delight with its depth and warmth.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
– 1 pound grass-fed ground beef
– 1 pound pasture-raised ground pork
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 2 tablespoons chili powder
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon cayenne pepper
– 1 (28-ounce) can crushed tomatoes
– 2 cups beef broth
– 2 (15-ounce) cans black beans, rinsed and drained
– 1 teaspoon fine sea salt
– 1/2 teaspoon freshly ground black pepper
– 1/4 cup fresh cilantro, chopped
Instructions
1. Heat the extra-virgin olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and sauté until translucent and lightly golden, approximately 5-7 minutes.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
4. Add the grass-fed ground beef and pasture-raised ground pork to the pot, breaking them up with a wooden spoon, and cook until browned, about 8-10 minutes.
5. Sprinkle the chili powder, ground cumin, smoked paprika, and cayenne pepper over the meat mixture, stirring to coat evenly and toast the spices for 1 minute.
6. Pour in the crushed tomatoes and beef broth, scraping the bottom of the pot to release any browned bits for enhanced flavor.
7. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 60 minutes to allow the flavors to meld.
8. Stir in the rinsed and drained black beans, fine sea salt, and freshly ground black pepper, and continue simmering uncovered for 20 minutes until slightly thickened.
9. Remove from heat and fold in the chopped fresh cilantro just before serving.
Just as it finishes, the chili achieves a velvety texture with tender beans and succulent meats, offering a harmonious balance of smoky, spicy, and savory notes. For an elegant presentation, ladle it into shallow bowls and garnish with a dollop of crème fraîche or a sprinkle of aged cheddar, allowing the rich flavors to shine through in every spoonful.
Mushroom and Thyme Pork-Beef Meat Pie
Delightfully rustic yet refined, this Mushroom and Thyme Pork-Beef Meat Pie offers a comforting embrace of savory flavors, perfect for a festive winter gathering. Its golden, flaky crust encases a rich, aromatic filling that melds the earthy depth of mushrooms with the herbaceous notes of fresh thyme. Prepare to elevate a classic into an elegant centerpiece worthy of any holiday table.
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 45 minutes
Ingredients
– 1 pound ground pork shoulder
– 1 pound ground beef chuck
– 2 tablespoons clarified butter
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 8 ounces cremini mushrooms, thinly sliced
– 2 tablespoons fresh thyme leaves
– 1 cup dry red wine
– 1 cup beef stock
– 2 tablespoons all-purpose flour
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– 1 package (14 ounces) frozen puff pastry, thawed
– 1 pasture-raised egg, lightly beaten
Instructions
1. Preheat your oven to 400°F (204°C).
2. In a large skillet over medium-high heat, melt the clarified butter until it shimmers.
3. Add the finely diced yellow onion and sauté for 5 minutes, until translucent and fragrant.
4. Incorporate the minced garlic and sliced cremini mushrooms, cooking for an additional 7 minutes until the mushrooms have released their liquid and begun to brown.
5. Add the ground pork shoulder and ground beef chuck to the skillet, breaking the meat apart with a wooden spoon, and cook for 8-10 minutes until no pink remains.
6. Sprinkle the all-purpose flour over the meat mixture, stirring constantly for 1 minute to cook out the raw flour taste.
7. Deglaze the skillet with the dry red wine, scraping up any browned bits from the bottom, and allow it to reduce by half, about 3 minutes.
8. Pour in the beef stock and add the fresh thyme leaves, fine sea salt, and freshly cracked black pepper, then simmer for 10 minutes until the sauce thickens to a gravy-like consistency.
9. Roll out the thawed puff pastry on a lightly floured surface to fit a 9-inch pie dish, with excess for a top crust.
10. Line the pie dish with one layer of pastry, spoon the filling evenly into it, and cover with the remaining pastry, crimping the edges to seal.
11. Brush the top of the pastry with the lightly beaten pasture-raised egg for a golden finish.
12. Cut three small slits in the center of the pastry to allow steam to escape.
13. Bake in the preheated oven for 25-30 minutes, until the crust is puffed and deeply golden brown.
14. Remove from the oven and let rest for 10 minutes before slicing.
Hearty and aromatic, this pie boasts a tender, juicy filling enveloped in a crisp, buttery crust that shatters with each bite. The umami-rich mushrooms and herbal thyme create a harmonious depth, making it ideal for serving alongside a simple arugula salad dressed in lemon vinaigrette to cut through the richness.
Beef and Pork Stuffed Cabbage Rolls
Revered in Eastern European culinary traditions yet warmly adaptable to American kitchens, beef and pork stuffed cabbage rolls offer a comforting embrace of savory flavors and tender textures. This elegant dish transforms humble ingredients into a sophisticated centerpiece, where the delicate cabbage leaves cradle a rich, seasoned filling, all simmered in a vibrant tomato-based sauce that melds the components into harmonious perfection. Perfect for holiday gatherings or a refined weeknight dinner, these rolls promise both visual appeal and deeply satisfying taste.
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 90 minutes
Ingredients
– 1 large head of green cabbage, cored
– 1 pound ground beef (80/20 blend)
– 1/2 pound ground pork
– 1 cup cooked long-grain white rice, cooled
– 1/2 cup finely chopped yellow onion
– 2 cloves garlic, minced
– 1 large pasture-raised egg, lightly beaten
– 2 tablespoons extra-virgin olive oil
– 1 (28-ounce) can crushed tomatoes
– 1 cup beef broth
– 2 tablespoons tomato paste
– 1 tablespoon unsalted butter
– 1 teaspoon smoked paprika
– 1/2 teaspoon dried thyme
– Kosher salt and freshly ground black pepper, to season
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat. Carefully submerge the cored cabbage head and blanch for 8–10 minutes, until the outer leaves are pliable and easily separate. Transfer to a colander to drain and cool slightly, then gently peel off 12 large leaves, trimming any thick ribs with a paring knife for even rolling.
2. In a large mixing bowl, combine the ground beef, ground pork, cooled rice, chopped onion, minced garlic, lightly beaten egg, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Mix with your hands just until incorporated, avoiding overworking to keep the filling tender.
3. Lay a cabbage leaf flat on a work surface. Place 1/4 cup of the meat mixture near the stem end, fold in the sides, and roll tightly into a neat parcel. Repeat with remaining leaves and filling.
4. Heat the extra-virgin olive oil in a large Dutch oven over medium heat. Arrange the rolls seam-side down in a single layer and sear for 3–4 minutes per side, until lightly browned, working in batches if needed to avoid crowding.
5. In the same pot, melt the unsalted butter over medium heat. Add the tomato paste and cook for 1 minute, stirring constantly, until it deepens to a brick-red color and becomes fragrant.
6. Pour in the crushed tomatoes, beef broth, smoked paprika, and dried thyme, stirring to combine. Season the sauce with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
7. Nestle the seared cabbage rolls back into the sauce, ensuring they are mostly submerged. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 60–75 minutes, until the cabbage is tender and the filling reaches an internal temperature of 165°F.
8. Let the rolls rest, covered, for 10 minutes before serving to allow the flavors to meld and the filling to set.
Buttery-soft cabbage leaves give way to a richly seasoned, juicy filling, with the smoky paprika and aromatic thyme infusing the velvety tomato sauce. For an elegant presentation, serve these rolls atop a bed of creamy polenta or with a side of crusty artisan bread to soak up the savory sauce, garnished with a sprinkle of fresh parsley for a vibrant finish.
Pork-Beef Kofta Skewers with Tzatziki
Venturing beyond the ordinary, these Pork-Beef Kofta Skewers with Tzatziki offer a sophisticated twist on classic grilling, blending savory meats with cool, creamy accompaniments for a dish that’s both elegant and approachable. Perfect for holiday gatherings or a festive weeknight dinner, they bring a touch of Mediterranean flair to your table with minimal fuss. Each bite promises a harmonious balance of spices and textures, making it a standout addition to any culinary repertoire.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1 pound ground pork
– 1 pound ground beef (80/20 blend)
– 1 small yellow onion, finely grated
– 3 garlic cloves, minced
– 2 tablespoons fresh flat-leaf parsley, finely chopped
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon cayenne pepper
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1 large pasture-raised egg, lightly beaten
– 1/4 cup panko breadcrumbs
– 1 cup full-fat Greek yogurt
– 1/2 English cucumber, seeded and finely grated
– 1 tablespoon extra-virgin olive oil
– 1 tablespoon fresh dill, minced
– 1 tablespoon fresh lemon juice
– 1/4 teaspoon fine sea salt
– Wooden skewers, soaked in water for 30 minutes
Instructions
1. In a large mixing bowl, combine the ground pork, ground beef, grated yellow onion, minced garlic, chopped parsley, ground cumin, smoked paprika, ground cinnamon, cayenne pepper, kosher salt, and black pepper.
2. Add the lightly beaten pasture-raised egg and panko breadcrumbs to the meat mixture, then mix gently with your hands until just incorporated to avoid overworking the proteins.
3. Divide the mixture into 16 equal portions and mold each into an oval shape around the soaked wooden skewers, pressing firmly to ensure they adhere without gaps.
4. Preheat a grill or grill pan to medium-high heat, approximately 400°F, and lightly oil the grates with a paper towel dipped in extra-virgin olive oil to prevent sticking.
5. Place the skewers on the grill and cook for 4-5 minutes per side, turning once, until they reach an internal temperature of 160°F and develop a caramelized crust.
6. While the skewers cook, prepare the tzatziki by combining the full-fat Greek yogurt, grated English cucumber, extra-virgin olive oil, minced dill, fresh lemon juice, and fine sea salt in a medium bowl; stir until smooth and refrigerate until serving.
7. Remove the skewers from the grill and let them rest for 3 minutes on a wire rack to allow the juices to redistribute evenly.
8. Serve the kofta skewers warm with the chilled tzatziki on the side.
Remarkably tender and juicy, these skewers boast a complex spice profile that melds seamlessly with the bright, herbaceous tzatziki. For a creative presentation, arrange them over a bed of fluffy couscous or alongside grilled vegetables, allowing the cool sauce to contrast with the smoky, charred edges. The result is a dish that’s both visually stunning and deeply satisfying, perfect for impressing guests or elevating a simple meal.
Homestyle Beef and Pork Shepherd’s Pie
Glistening with savory promise, this homestyle beef and pork shepherd’s pie offers a comforting embrace of rich, slow-simmered meats beneath a cloud-like crown of golden mashed potatoes. Perfect for a festive gathering or a cozy family supper, it transforms humble ingredients into an elegant, deeply satisfying centerpiece. Each forkful delivers a harmonious blend of textures and flavors that speaks to both tradition and culinary care.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 55 minutes
Ingredients
– 1 tablespoon clarified butter
– 1 large yellow onion, finely diced
– 2 medium carrots, peeled and finely diced
– 2 celery stalks, finely diced
– 3 garlic cloves, minced
– 1 pound ground beef (85% lean)
– 1/2 pound ground pork
– 1/4 cup all-purpose flour
– 1 cup dry red wine
– 2 cups beef stock
– 1 tablespoon tomato paste
– 2 teaspoons fresh thyme leaves
– 1 bay leaf
– 2 1/2 pounds Yukon Gold potatoes, peeled and quartered
– 1/2 cup heavy cream, warmed
– 4 tablespoons unsalted butter
– 1/2 cup sharp white cheddar cheese, freshly grated
Instructions
1. Preheat your oven to 400°F (204°C).
2. Place the quartered potatoes in a large pot, cover with cold water by 1 inch, and add 1 tablespoon of salt.
3. Bring the pot to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork-tender, about 15-20 minutes.
4. While the potatoes cook, heat the clarified butter in a large, oven-safe skillet or Dutch oven over medium heat.
5. Add the diced onion, carrots, and celery, and sauté until the vegetables are softened and the onions are translucent, about 8-10 minutes.
6. Stir in the minced garlic and cook until fragrant, about 1 minute.
7. Add the ground beef and ground pork to the skillet, breaking it apart with a wooden spoon, and cook until no pink remains, about 8-10 minutes.
8. Sprinkle the all-purpose flour over the meat mixture and stir constantly for 2 minutes to cook out the raw flour taste.
9. Pour in the dry red wine, using the wooden spoon to scrape up any browned bits from the bottom of the pan—this technique, known as deglazing, builds a rich flavor base.
10. Stir in the beef stock, tomato paste, fresh thyme leaves, and bay leaf.
11. Bring the mixture to a simmer, then reduce the heat to low and let it cook uncovered, stirring occasionally, until the sauce has thickened considerably, about 20-25 minutes.
12. Once the potatoes are tender, drain them thoroughly and return them to the hot pot for 1 minute to evaporate excess moisture, which prevents a gluey mash.
13. Mash the potatoes with a ricer or hand masher until smooth.
14. Fold in the warmed heavy cream and unsalted butter until fully incorporated and the mash is creamy.
15. Season the potato mash generously with salt and freshly ground black pepper.
16. Remove the bay leaf from the meat filling and discard it.
17. Taste the filling and adjust seasoning with salt and pepper if necessary.
18. Spread the meat filling evenly in the skillet or transfer it to a 9×13-inch baking dish.
19. Dollop the mashed potatoes over the filling, then use a fork to create decorative peaks across the surface, which will crisp beautifully in the oven.
20. Sprinkle the freshly grated sharp white cheddar cheese evenly over the mashed potatoes.
21. Bake in the preheated oven until the filling is bubbling around the edges and the potato topping is golden brown, about 20-25 minutes.
22. For an extra-golden top, broil on high for the final 1-2 minutes, watching carefully to prevent burning.
23. Let the shepherd’s pie rest for 10 minutes before serving to allow the filling to set.
Nourishing and deeply flavorful, this pie presents a velvety, savory filling that clings to each tine of the fork, contrasted by the fluffy, cheese-kissed potato crust. Consider serving individual portions in rustic ramekins for an elegant presentation, or garnish with a final flourish of fresh thyme. The rich, wine-infused gravy and the subtle sweetness of the carrots create a complex profile that improves upon sitting, making any leftovers a coveted treat.
Beef and Pork Lasagna with Ricotta Layer
Delightfully layered and richly satisfying, this Beef and Pork Lasagna with Ricotta Layer elevates the classic comfort dish with a sophisticated blend of meats and creamy cheese. Each forkful reveals a harmonious balance of savory depth and velvety texture, making it an ideal centerpiece for holiday gatherings or elegant dinners. Crafted with precision, it transforms simple ingredients into a culinary masterpiece that will impress even the most discerning palates.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 60 minutes
Ingredients
– 1 pound ground beef (80/20 blend)
– 1 pound ground pork
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 4 cloves garlic, minced
– 1 (28-ounce) can crushed San Marzano tomatoes
– 1 tablespoon tomato paste
– 1 teaspoon dried oregano
– 1 teaspoon dried basil
– 1/2 teaspoon crushed red pepper flakes
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 15 ounces whole-milk ricotta cheese
– 1 large pasture-raised egg, lightly beaten
– 1/4 cup grated Parmesan cheese
– 12 no-boil lasagna noodles
– 2 cups shredded whole-milk mozzarella cheese
– 1/4 cup chopped fresh basil leaves
Instructions
1. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil.
2. Heat the extra-virgin olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Add the finely diced yellow onion and sauté until translucent and fragrant, approximately 5 minutes, stirring occasionally to prevent burning.
4. Stir in the minced garlic and cook for 1 minute until aromatic, being careful not to let it brown.
5. Add the ground beef and ground pork to the pot, breaking them apart with a wooden spoon, and cook until no pink remains, about 8-10 minutes.
6. Drain any excess fat from the pot, then mix in the tomato paste and cook for 2 minutes to deepen its flavor.
7. Pour in the crushed San Marzano tomatoes, dried oregano, dried basil, crushed red pepper flakes, kosher salt, and freshly ground black pepper, stirring to combine.
8. Reduce the heat to low and simmer the sauce uncovered for 20 minutes, stirring occasionally, until it thickens slightly.
9. In a medium bowl, combine the whole-milk ricotta cheese, lightly beaten pasture-raised egg, and grated Parmesan cheese until smooth.
10. Spread a thin layer of the meat sauce evenly across the bottom of the prepared baking dish.
11. Arrange 4 no-boil lasagna noodles in a single layer over the sauce, slightly overlapping if necessary.
12. Spoon half of the ricotta mixture over the noodles and spread it gently with a spatula.
13. Top with one-third of the remaining meat sauce, then sprinkle with 1/2 cup of shredded whole-milk mozzarella cheese.
14. Repeat the layers: noodles, remaining ricotta mixture, one-third of the meat sauce, and 1/2 cup of mozzarella cheese.
15. Finish with a final layer of noodles, the remaining meat sauce, and the remaining 1 cup of mozzarella cheese.
16. Cover the dish tightly with aluminum foil and bake for 40 minutes.
17. Remove the foil and bake for an additional 20 minutes, or until the cheese is golden and bubbly.
18. Let the lasagna rest at room temperature for 15 minutes before slicing to allow the layers to set.
19. Garnish with chopped fresh basil leaves just before serving.
Outstanding in both presentation and taste, this lasagna boasts a firm yet tender texture with distinct, well-defined layers. The savory blend of beef and pork melds beautifully with the creamy ricotta, while the fresh basil adds a bright, herbaceous finish. For a creative twist, serve it alongside a crisp arugula salad dressed with lemon vinaigrette to balance the richness.
Crispy Pork-Beef Tacos with Lime Crema
A sophisticated twist on taco night, these Crispy Pork-Beef Tacos with Lime Crema elevate the humble street food into a refined culinary experience, blending savory meats with a bright, creamy topping for a perfect balance of textures and flavors. Crafted with a dual-meat filling that crisps beautifully in a hot skillet, each taco offers a satisfying crunch that gives way to tender, well-seasoned interiors, while the lime crema adds a zesty, cooling contrast that ties the dish together elegantly. Ideal for a festive gathering or an upscale weeknight dinner, this recipe promises to impress with its depth of flavor and artful presentation.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1/2 pound ground pork
– 1/2 pound ground beef (80/20 blend)
– 1 tablespoon clarified butter
– 1/2 cup finely diced yellow onion
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 1/2 cup chicken stock
– 8 small corn tortillas
– 1/2 cup sour cream
– 2 tablespoons fresh lime juice
– 1/4 cup finely chopped fresh cilantro
– 1/4 cup crumbled cotija cheese
– 1/4 cup thinly sliced radishes
Instructions
1. Heat a large skillet over medium-high heat and add 1 tablespoon clarified butter, swirling to coat the pan evenly.
2. Add 1/2 cup finely diced yellow onion and sauté for 3–4 minutes until translucent and lightly golden, stirring frequently to prevent burning.
3. Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant, being careful not to let it brown.
4. Add 1/2 pound ground pork and 1/2 pound ground beef to the skillet, breaking the meat into small crumbles with a wooden spoon and cooking for 6–8 minutes until no pink remains and the edges begin to crisp.
5. Sprinkle 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and 1/4 teaspoon cayenne pepper over the meat mixture, stirring to coat evenly and toast the spices for 1 minute to deepen their flavors.
6. Pour in 1/2 cup chicken stock, scraping any browned bits from the bottom of the skillet, and simmer for 3–4 minutes until the liquid reduces and the meat is moist but not soupy.
7. Remove the skillet from heat and let the filling rest for 5 minutes to allow the flavors to meld while you prepare the tortillas.
8. Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and lightly toasted, keeping them covered with a towel to prevent drying out.
9. In a small bowl, whisk together 1/2 cup sour cream and 2 tablespoons fresh lime juice until smooth and slightly thickened to create the lime crema.
10. Assemble each taco by spooning the meat mixture into a warm tortilla, then drizzle with lime crema, and top with 1/4 cup finely chopped fresh cilantro, 1/4 cup crumbled cotija cheese, and 1/4 cup thinly sliced radishes.
11. Serve immediately while the tortillas remain crisp and the filling is warm.
Juxtaposing the crispy, savory meat with the cool, tangy lime crema creates a delightful textural contrast that makes each bite exciting. The radishes add a refreshing crunch, while the cotija cheese provides a salty richness that complements the spices beautifully—consider serving these tacos with a side of pickled red onions or a simple avocado salad to round out the meal.
Beef and Pork Dumplings with Ginger-Soy Dip
Crafted with precision and care, these Beef and Pork Dumplings with Ginger-Soy Dip offer a symphony of savory flavors wrapped in delicate dough. The combination of rich meats and aromatic seasonings creates a comforting yet sophisticated bite, perfect for both casual gatherings and elegant appetizer spreads. Paired with a bright, zesty dipping sauce, each dumpling becomes a miniature culinary masterpiece.
Serving: 24 dumplings | Pre Time: 45 minutes | Cooking Time: 15 minutes
Ingredients
- 1 package (about 24) round dumpling wrappers, 3-inch diameter
- 8 ounces ground beef chuck, 80/20 lean-to-fat ratio
- 8 ounces ground pork shoulder
- 2 tablespoons finely minced fresh ginger root
- 4 cloves garlic, finely minced
- 3 scallions, white and light green parts only, thinly sliced
- 1 tablespoon toasted sesame oil
- 2 tablespoons soy sauce
- 1 large pasture-raised egg, lightly beaten
- 1/4 cup cold water
- 2 tablespoons neutral oil (such as grapeseed or avocado oil)
- 1/2 cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 1 teaspoon freshly grated ginger
- 1/2 teaspoon toasted sesame seeds
Instructions
- In a large mixing bowl, combine the ground beef chuck, ground pork shoulder, minced ginger, minced garlic, sliced scallions, toasted sesame oil, and 2 tablespoons soy sauce.
- Add the lightly beaten pasture-raised egg to the meat mixture and mix thoroughly with clean hands until the ingredients are evenly distributed and the mixture becomes slightly sticky, about 2 minutes.
- Place 1 heaping teaspoon of the filling in the center of each dumpling wrapper, keeping the remaining wrappers covered with a damp kitchen towel to prevent drying.
- Dip your finger in the cold water and moisten the outer edge of one wrapper, then fold it in half to form a half-moon shape, pressing the edges firmly to seal. For a professional touch, create 5-6 small pleats along the sealed edge by pinching and folding the dough.
- Arrange the formed dumplings on a parchment-lined baking sheet, ensuring they do not touch, and cover with another damp towel while you complete the remaining dumplings.
- Heat 1 tablespoon of neutral oil in a large non-stick skillet over medium-high heat until it shimmers, about 2 minutes.
- Place 12 dumplings in the skillet, sealed side up, and cook undisturbed until the bottoms develop a deep golden-brown crust, approximately 3-4 minutes.
- Carefully pour 1/4 cup of cold water into the skillet, immediately cover with a tight-fitting lid, and reduce heat to medium-low. Steam the dumplings for 8 minutes, or until the wrappers become translucent and the filling is cooked through.
- Remove the lid and continue cooking for 1-2 minutes to allow any remaining liquid to evaporate and the bottoms to re-crisp.
- Transfer the cooked dumplings to a serving platter and repeat the cooking process with the remaining oil and dumplings.
- While the dumplings cook, prepare the dipping sauce by whisking together 1/2 cup low-sodium soy sauce, rice vinegar, honey, freshly grated ginger, and toasted sesame seeds in a small bowl until the honey is fully dissolved.
Velvety in texture with a satisfying crisp exterior, these dumplings reveal a juicy, well-seasoned interior that perfectly balances the richness of the meats with the brightness of ginger and scallions. The accompanying sauce adds a tangy, umami-rich counterpoint that elevates each bite. For an elegant presentation, serve them on a dark ceramic platter garnished with microgreens and additional sesame seeds, or pair with a crisp Asian slaw for a complete meal.
Pork-Beef Moussaka with Eggplant Layers
Pork-Beef Moussaka with Eggplant Layers
Perfectly layered and richly flavored, this Pork-Beef Moussaka with Eggplant Layers offers a sophisticated twist on a classic Mediterranean casserole, blending savory ground meats with creamy béchamel and tender eggplant in a dish that’s as impressive as it is comforting.
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 60 minutes
Ingredients
- 2 large globe eggplants, sliced into 1/4-inch rounds
- 1/2 cup extra-virgin olive oil, divided
- 1 lb ground pork
- 1 lb ground beef (80/20 blend)
- 1 large yellow onion, finely diced
- 3 garlic cloves, minced
- 1 cup dry red wine
- 1 (28-oz) can crushed San Marzano tomatoes
- 2 tbsp tomato paste
- 1 tsp ground cinnamon
- 1/2 tsp freshly grated nutmeg
- Kosher salt and freshly ground black pepper
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk, warmed
- 1/4 tsp ground white pepper
- 1/4 cup grated Parmesan cheese
- 2 pasture-raised eggs, lightly beaten
Instructions
- Preheat the oven to 400°F and line two baking sheets with parchment paper.
- Arrange the eggplant slices in a single layer on the prepared sheets, brush both sides with 1/4 cup olive oil, and season generously with salt and pepper.
- Roast the eggplant for 20-25 minutes until golden and tender, then set aside to cool. Tip: Salting the eggplant before roasting draws out excess moisture for a firmer texture.
- Heat the remaining 1/4 cup olive oil in a large Dutch oven over medium-high heat.
- Add the ground pork and beef, breaking them up with a wooden spoon, and cook for 8-10 minutes until browned and crumbly.
- Stir in the diced onion and minced garlic, cooking for 5 minutes until softened and fragrant.
- Pour in the red wine to deglaze the pot, scraping up any browned bits, and simmer for 3 minutes until reduced by half.
- Add the crushed tomatoes, tomato paste, cinnamon, nutmeg, 1 tsp salt, and 1/2 tsp black pepper, stirring to combine.
- Reduce the heat to low and simmer the meat sauce uncovered for 20 minutes, stirring occasionally, until thickened. Tip: Simmering the sauce slowly deepens the flavors and melds the spices.
- In a separate saucepan, melt the unsalted butter over medium heat.
- Whisk in the all-purpose flour and cook for 2 minutes until golden and bubbly to make a roux.
- Gradually pour in the warmed whole milk, whisking constantly to prevent lumps, and cook for 5-7 minutes until the béchamel thickens to a custard-like consistency.
- Remove the béchamel from the heat and stir in the white pepper, Parmesan cheese, and lightly beaten eggs until smooth.
- Assemble the moussaka in a 9×13-inch baking dish by layering half the roasted eggplant, all the meat sauce, the remaining eggplant, and finally the béchamel sauce.
- Bake at 375°F for 35-40 minutes until the top is golden brown and bubbly. Tip: Let the moussaka rest for 15 minutes before serving to allow the layers to set cleanly.
Hearty and aromatic, this moussaka boasts a velvety béchamel topping that contrasts beautifully with the robust meat and eggplant layers. Serve it warm with a crisp green salad dressed in lemon vinaigrette to balance the richness, or pair it with crusty bread for a complete meal that’s sure to impress at any gathering.
BBQ Beef and Pork Meatball Sliders
Meticulously crafted for festive gatherings, these BBQ Beef and Pork Meatball Sliders blend smoky-sweet barbecue notes with savory, tender meatballs, all nestled in soft brioche buns. The harmonious fusion of ground beef and pork creates a rich, juicy texture, elevated by a glossy, caramelized glaze that promises to be the star of any holiday table. Perfect for Christmas Eve celebrations, they offer an effortless yet impressive centerpiece that delights both casual diners and discerning palates alike.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 1 pound ground beef (80/20 blend)
– 1 pound ground pork
– 1 large pasture-raised egg, lightly beaten
– ½ cup panko breadcrumbs
– ¼ cup whole milk
– 2 cloves garlic, finely minced
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– 1 cup high-quality barbecue sauce
– 2 tablespoons unsalted butter, melted
– 12 brioche slider buns
– ¼ cup fresh parsley, finely chopped for garnish
Instructions
1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. In a small bowl, combine the panko breadcrumbs and whole milk, allowing them to soak for 5 minutes until softened.
3. In a large mixing bowl, gently fold together the ground beef, ground pork, soaked breadcrumb mixture, lightly beaten pasture-raised egg, finely minced garlic, kosher salt, and freshly ground black pepper until just incorporated, being careful not to overmix to avoid tough meatballs.
4. Portion the mixture into 12 equal portions, each about 2 tablespoons, and roll into smooth, round meatballs, placing them 1 inch apart on the prepared baking sheet.
5. Bake the meatballs in the preheated oven for 18–20 minutes, or until they reach an internal temperature of 165°F and are lightly browned.
6. While the meatballs bake, warm the barbecue sauce in a small saucepan over low heat for 3–5 minutes, stirring occasionally, to enhance its flavor and viscosity.
7. Remove the meatballs from the oven and immediately toss them gently in the warmed barbecue sauce until evenly coated, using a silicone spatula to prevent breaking.
8. Brush the cut sides of the brioche slider buns with melted unsalted butter and toast them in a skillet over medium heat for 1–2 minutes per side, until golden and crisp.
9. Assemble each slider by placing one glazed meatball on the bottom half of a toasted bun, then topping with a sprinkle of finely chopped fresh parsley and the bun top.
10. Serve immediately while warm, arranging the sliders on a platter for easy sharing.
Firm yet yielding, these meatballs offer a succulent bite with a sticky, tangy-sweet exterior that contrasts beautifully with the buttery, soft brioche. For a creative twist, drizzle any remaining barbecue sauce over the platter or serve alongside pickled red onions to cut through the richness, making each slider a perfectly balanced, handheld delight.
Sesame-Ginger Beef and Pork Lettuce Wraps
Yearning for a dish that balances savory depth with refreshing crispness? These Sesame-Ginger Beef and Pork Lettuce Wraps offer a symphony of textures and flavors, where tender, aromatic meat meets the cool, verdant crunch of butter lettuce. Perfect for elegant gatherings or a sophisticated weeknight meal, they deliver restaurant-quality appeal with approachable technique.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb grass-fed ground beef (85% lean)
– ½ lb heritage-breed ground pork
– 2 tbsp toasted sesame oil
– 3 tbsp freshly grated ginger root
– 4 garlic cloves, finely minced
– ¼ cup low-sodium tamari
– 2 tbsp rice vinegar
– 1 tbsp raw honey
– 1 tsp crushed red pepper flakes
– 12 large butter lettuce leaves, rinsed and patted dry
– 4 scallions, thinly sliced on the bias
– 2 tbsp toasted white sesame seeds
– ¼ cup fresh cilantro leaves, roughly chopped
Instructions
1. In a large skillet, heat 1 tablespoon of toasted sesame oil over medium-high heat until shimmering, about 90 seconds.
2. Add the grass-fed ground beef and heritage-breed ground pork, breaking them apart with a wooden spoon, and cook until no pink remains, 6–8 minutes.
3. Stir in the freshly grated ginger root and finely minced garlic, cooking until fragrant, 45–60 seconds.
4. Pour in the low-sodium tamari, rice vinegar, raw honey, and crushed red pepper flakes, stirring to coat the meat evenly.
5. Reduce heat to medium-low and simmer the mixture until the sauce thickens slightly and clings to the meat, 4–5 minutes.
6. Remove the skillet from heat and stir in the remaining 1 tablespoon of toasted sesame oil for a glossy finish.
7. Spoon the warm meat mixture into the center of each butter lettuce leaf, dividing it evenly among the 12 leaves.
8. Garnish each wrap with thinly sliced scallions, toasted white sesame seeds, and roughly chopped fresh cilantro leaves.
9. Serve immediately while the lettuce remains crisp and the filling is warm.
Complex yet harmonious, the tender, umami-rich meat contrasts beautifully with the cool, crisp lettuce, while the toasted sesame seeds add a delicate crunch. For a creative presentation, arrange the wraps on a platter with lime wedges and extra cilantro sprigs, allowing guests to customize each bite with a squeeze of citrus.
Summary
From hearty casseroles to cozy skillet meals, these 20 savory ground beef and pork recipes are your ticket to delicious comfort food. We hope you find a new family favorite! Give one a try this week, then drop a comment to tell us which you loved. If you enjoyed this roundup, please share it on Pinterest to help other home cooks discover these comforting dishes. Happy cooking!
