I wish I liked the phrase “ground meat” as much as I like the dinners you can make with it. Ground turkey, chicken, beef, pork and other meats are the delicious and easy-to-prep foundation of meatballs, kebabs and burgers, a key element of countless sauces and curries. “Ground meat” isn’t super appetizing to me; a platter of nachos strewed with browned beef is.
This week’s list is devoted to this ubiquitous but sometimes undersung ingredient, which is economical, convenient, easy to cook and hard to mess up.
A few tips:
— Most kinds of ground meat can be used interchangeably (especially ground turkey and chicken), though you’ll probably detect a difference in flavor and texture. Nothing major.
— If you’re using ground turkey or chicken, use dark meat if you can, though don’t worry if you can’t. It’s harder to find but worth looking for; it has more flavor and is less prone to drying out.
— Don’t forget sausage, which is just ground pork, beef or other meat that’s been salted and highly seasoned — which is to say, highly flavorful with no extra work from you. It’s famously sold in links, which you can split open if you just need the meat itself, but I like to buy bulk (or loose) sausage, which is just the seasoned meat, no casings.
— Plant-based meats, from companies like Beyond Meat and Impossible Foods, are their own thing. You can often just swap them into recipes.
— It depends on what other ingredients are in them, but recipes made with ground meat tend to freeze and reheat well. (The meat itself, properly packaged, freezes perfectly.)
1. Fragrant Coconut Chicken and Sweet Potato
This deeply flavored saucy skillet meal comes together quickly, thanks to rich coconut milk and fast-cooking ground chicken (though ground pork would also work well). Sweet potatoes get a head start in the skillet, where they’re speedily cooked until golden and tender; the simple act of covering the skillet with a lid expedites the process. The meat is browned with plenty of scallions, garlic and ginger, which impart lovely aromatic fragrance and depth to the dish. Coconut milk is added at the end to maintain its creamy texture and fresh flavor, while a finish of lime juice and chopped cilantro brightens and balances the sauce.
By Kay Chun
Yield: 4 servings
Total time: 40 minutes
Ingredients:
- 3 tablespoons neutral oil, such as canola or safflower
- 1 medium sweet potato, peeled and diced into 1/4-inch pieces
- Salt and pepper
- 1/2 cup thinly sliced scallions, plus more for garnish
- 3 garlic cloves, minced
- 1 tablespoon minced fresh ginger
- 1 pound ground chicken (preferably dark meat)
- 1 cup unsweetened full-fat coconut milk (see Tip)
- 4 cups/4 ounces baby spinach
- 2 tablespoons lime juice
- 1/4 cup coarsely chopped cilantro, plus more for garnish
- Cooked rice (such as jasmine), for serving
- Hot sauce, for serving
Preparation:
1. In a 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium. Add the sweet potato, season with salt and pepper and stir to evenly coat in the oil. Cover and cook, stirring halfway through, until golden and tender, about 8 minutes. Transfer to a plate.
2. Add the remaining 2 tablespoons oil plus the scallions, garlic and ginger to the skillet and cook, stirring, until fragrant, 30 seconds. Add chicken, season with salt and pepper, and cook, breaking up the meat until no longer pink, about 5 minutes.
3. Add coconut milk and sweet potato and bring back to a simmer. Cook until liquid is slightly reduced and thickened, 2 to 3 minutes. Stir in spinach just until wilted, then turn off the heat. Stir in lime juice and cilantro and season again with salt and pepper.
4. Divide the coconut chicken mixture over rice in bowls and garnish with more scallions and cilantro. Serve warm, with hot sauce on the side.
Tip:
You can freeze any leftover coconut milk for up to one month for future use. It may separate, in which case a quick whirl in the blender will restore its creamy texture.
2. One-Pot Chicken Meatballs With Greens
An upside down take on typical skillet meatballs, these juicy garlic-and-herb filled ones are smothered in greens rather than being cooked on top or alongside them, an ingenious trick to streamline efforts for weeknight cooks. The meatballs first brown in the pot for color and flavor, then are covered with a mound of greens, which achieves two feats: It gently finishes cooking the meatballs, while the chard and lemon slices steam and collapse on top, draping themselves over these hidden delights. Scoop them up with a soup ladle, spooning the lemony pan sauce over everything.
By Yasmin Fahr
Yield: 4 servings
Total time: 40 minutes
Ingredients:
- 1/2 cup panko breadcrumbs
- 1/3 cup full-fat thick yogurt (preferably Greek or Icelandic)
- 2 garlic cloves, minced or grated
- 2 scallions, white and light green parts thinly sliced
- 2 teaspoons dried oregano
- 1/4 teaspoon crushed red pepper
- Salt
- 1 pound ground chicken
- 1/4 cup olive oil, plus more as needed
- 1 pound rainbow or Swiss chard (1 large or 2 small bunches), tender stalks sliced and leaves cut into 1-inch ribbons
- 1 lemon, halved, 1/2 thinly sliced
- 1 teaspoon ground cumin
Preparation:
1. In a large bowl, combine the breadcrumbs, yogurt, garlic, scallions, oregano, crushed red pepper and 1 teaspoon salt. Add the chicken and gently mix until fully combined.
2. Coat your palms in olive oil, then shape the meat into 14 medium meatballs (about 2 inches each), making sure each is lightly coated with oil by refreshing the coating on your hands. Set the meatballs directly on a sheet pan or on parchment paper.
3. Heat a 12-inch Dutch oven (or other heavy pot with a tightfitting lid) over medium heat for 2 minutes until hot. Pour in 2 tablespoons of olive oil, tilting the pot to coat the surface, then add the meatballs. Let cook until they are golden halfway up the sides, occasionally turning them when they easily release, adding extra oil if needed, about 7 minutes.
4. Meanwhile, to another large bowl, add the greens, lemon slices, cumin and remaining 2 tablespoons olive oil, and season with salt; toss to coat the leaves, scrunching them up as needed.
5. Smother the meatballs with the greens and lemon slices. Cover, reduce the heat to medium, and cook until the meatballs are cooked through and the greens tender, 12 to 13 minutes.
6. Use a soup ladle to scoop up the meatballs, resting them on the greens, browned-side up and ladling any juices on top of the meatballs and greens. Cut the remaining lemon into wedges for serving, if desired.
3. Chili Mac
“Nothing induces a feeling of security and comfort better than the come-hither aroma of an honest pot of chili mac keeping warm on the stove.” Many would agree with what Jane and Michael Stern wrote in “The Lexicon of Real American Food” (Lyons Press, 2011), whether they’ve had the thrifty, hearty combination of macaroni and chili at a family dinner table, around a campfire, bellied up to a bar somewhere near Lake Michigan or even in an MRE in a military dining room. This super-savory version is a cinch, requiring just one pot and minimal chopping.
By Ali Slagle
Yield: 4 to 6 servings
Total time: 35 minutes
Ingredients:
- 1 tablespoon neutral oil (such as vegetable or grapeseed), plus more as needed
- 1 pound ground beef
- 1 yellow onion, finely chopped
- 1 tablespoon store-bought or homemade chili powder
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder
- Salt and pepper
- 1 (28-ounce) can crushed fire-roasted tomatoes
- 1 (14-ounce) can chicken broth
- 1 (15-ounce) can beans (such as kidney, black or any bean you like in chili), with their liquid
- 8 ounces elbow macaroni or another small pasta
- 1 tablespoon Worcestershire sauce or soy sauce
- 4 ounces grated sharp cheddar, plus more for serving (both optional)
- Hot sauce, thinly sliced scallions and chopped cilantro (all optional), for serving
Preparation:
1. In a large pot or Dutch oven, heat the oil over medium-high. Add the beef and press into an even layer to fill the pot. Sprinkle with the onion. Cook, undisturbed, until the beef is deeply browned underneath, 6 to 8 minutes (the meat won’t be fully cooked). If you don’t see fat sizzling around the edges of the pot, add a teaspoon or two of more oil.
2. Add the chili powder, cumin and garlic powder and season generously with salt and pepper. Cook, breaking up the beef with a spoon into small pieces, until the onion is softened and the spices are fragrant, 2 to 4 minutes.
3. Add the tomatoes, chicken broth, beans and their liquid, pasta and Worcestershire sauce and scrape up any browned bits stuck to the bottom of the pot. Simmer, stirring often, until the pasta is al dente, 10 to 12 minutes. If the pot starts to look dry at any point, add water, 1/4 cup at a time.
4. Turn off the heat and stir in the cheddar, if using, until melted. Season to taste with salt, pepper and hot sauce (if using). Serve topped with scallions, cilantro, hot sauce and more cheddar as desired.
4. Stir-Fried Cabbage and Pork in Fish Sauce Butter
This quick, weeknight cabbage and pork stir-fry is humble in ingredients yet packed with flavor, thanks to briny fish sauce, rich brown butter and potent aromatics (ginger, garlic and red-pepper flakes). Chopped cabbage gets a nice char in butter that browns as it cooks, adding richness to the lean vegetable. Fast-cooking ground pork is infused with garlic, ginger and scallions, and the final addition of salty fish sauce, bright lime juice and chopped fresh cilantro creates a punchy sauce. If you like a jolt of heat, use a thinly sliced bird’s-eye chile in place of the crushed red pepper.
By Kay Chun
Yield: 4 servings
Total time: 30 minutes
Ingredients:
- 1 tablespoon neutral oil, such as canola or safflower
- 1 pound ground pork
- Salt and pepper
- 3 scallions, thinly sliced
- 3 garlic cloves, minced
- 1 tablespoon minced fresh ginger
- 3 tablespoons unsalted butter
- 1 pound green or red cabbage, chopped into 1-inch pieces (about 5 cups)
- 1 tablespoon fish sauce
- 1 tablespoon lime juice, plus wedges for serving
- 1/4 teaspoon crushed red pepper
- 1/2 cup coarsely chopped cilantro, plus more for garnish
- Cooked rice (such as short-grain white or brown rice), for serving
Preparation:
1. In a 12-inch nonstick skillet, heat oil over medium-high. Add pork, season with salt and pepper and cook, stirring occasionally and breaking up the meat until no longer pink, about 5 minutes.
2. Add scallions, garlic and ginger, and stir until fragrant, 30 seconds. Transfer the pork mixture to a plate.
3. Add 2 tablespoons of the butter to the skillet and stir until melted. Add cabbage, season with salt and pepper, and cook, stirring occasionally, until crisp-tender and golden in spots, 5 minutes.
4. Stir in the pork mixture (and any accumulated juices), then add fish sauce, lime juice, crushed red pepper and the remaining 1 tablespoon butter, and mix well. Turn off the heat. Season with salt and pepper and stir in cilantro.
5. Divide pork and cabbage mixture over rice in bowls. Top with more cilantro and serve with lime wedges for squeezing over.
5. Spicy Turkey Burgers
The turkey burger doesn’t always get the respect (and love) it deserves, because turkey’s leanness can create a dry, crumbly burger. But those worries disappear when you add a dollop of mayonnaise to the burger mix, which ensures a juicy bite and encourages a caramelized coating. Using a mix of ground cayenne and paprika gives the patties a smoky heat that amplifies their meaty flavor. The garlicky iceberg slaw tames the burger’s spiciness and should spill out of the sides like a happy mess.
By Andy Baraghani
Yield: 4 burgers
Total time: 30 minutes
Ingredients:
For the burgers:
- 2 tablespoons mayonnaise
- 1 teaspoon ground cayenne
- 1 teaspoon smoked paprika
- 1 1/4 pounds ground turkey
- Salt
- 4 soft buns
- 1 tablespoon vegetable or canola oil
For the slaw and assembly:
- 1/3 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 small garlic clove, finely grated
- 1/2 head iceberg lettuce, thinly sliced (about 4 cups)
- Salt and pepper
- Sliced red onions and bread-and-butter pickles, for serving
Preparation:
1. Prepare the burgers: Stir together the mayonnaise, cayenne and paprika in a medium bowl until smooth. Add the turkey and season with salt. Using a fork, mix gently, being careful not to overwork the meat. Divide the meat mixture into 4 equal portions (about 3/4 cup each) and, using damp hands, shape into 1-inch thick round patties.
2. Heat a large cast-iron or nonstick skillet over medium-high. Toast the buns until lightly golden brown. Set aside.
3. Pour the oil into the pan (still over medium-high). When the oil is hot and glossy, lay the patties on the skillet. Cook (without pressing) until nicely browned on both sides and cooked through, about 4 minutes per side. Transfer to a plate to rest while you make the slaw.
4. Prepare the slaw: Combine the mayonnaise, lemon juice and garlic in a large bowl. Add the lettuce, season with salt and pepper and toss to coat.
5. Transfer patties to buns and top with pickles, onions and slaw.
This article originally appeared in The New York Times.