Ground meat is one of the more versatile ingredients. There is so many dishes, so many ways, that is it can be used. It does not really matter, if you are choosing ground beef, chicken, turkey, pork, veal, venison, lamb, or any combination of two or more of them. There is always a bunch of great recipes, that you can make, that you can try, to introduce to your family. Some of them are internationally known, some other ones, are restricted to specific locations, and due to that fact, they are les known. It does not change the fact, that all of them are yummy, and really worthy of few minutes of your time, to try to make something new, to learn a new recipe or a way of preparing a dish, in my opinion, it is priceless..
So, without further ado, let get cooking!
Meatloaf, Worldwide
(Faschierter Braten, Meatbread, Vleesbrod, Rulo Stefani, Asado Aleman, Pulpeta, Sekaná, Farsbrød, Lihamureke, Hackbraten, Faschierter Braten, Falscher Hase, Rolo, Stefánia Szelet, Polpettone, Kafta, Kofta, Klops, Rolat, Albondigón, Empotido, хучмал, Pieczeń Rzymska, Bobotie, Köttfärslimpa, Dalyan Köfte, Giò, Pain de viande) the list of names in so many languages speaks for itself. Simple, old meatloaf, but so beloved and appreciated in so many countries, in so many cultures. It is made with a substantial amount of minced meat, most beef and pork. Traditionally mixed with eggs, for the “glue” properties. There are many additional ingredients, like: chopped onions, garlic, cheese, hardboiled eggs, cilantro, spices, and many more, depending on geographical location. Typically, it is baked in a special mold or formed by hand in the popular shape of a log. Served slices, with gravy and mashed potato.
Polpette, Italy
it is Italian word describing meatballs. traditionally mixture of ground beef or veal (and sometimes pork) that is shaped into small balls. Often enhanced with a wide variety of ingredients such as parsley, eggs, garlic, even mortadella or Parmigiano Reggiano. Serving Polpette with pasta, is truly American invention, therefore Italian Polpette are typically eaten on their own as a snack, appetizer, or finger food that is especially loved by children.
Adana kebab, Turkey
popular skewered meat dish named after City of Adana. This kebab is made with ground lamb and tail fat kneaded together with garlic, onion, paprika, and hot red pepper flakes, giving it a deep red color and a spicy flavor. The meat mixture is placed around large and flat metal skewers, then grilled. traditionally served on a platter over flatbreads, peppers, and tomatoes, or stuffed into pita bread along with parsley and red onions. Before the pita is rolled, the meat is usually topped with roasted chilies, salt, cumin, and sumac.
Kotlety mielone, Poland
The Polish breaded meat patties, a must in every home. Usually round pork, stale bread roll (soaked in milk or water), eggs, and a variety of spices and fresh herbs. Usually shaped into flattened round or oval shapes. Coated in breadcrumbs, and pan-fried until they are dark brown and crispy on the outside. They are traditionally served alongside boiled or mashed potatoes and fresh mizeria salad.
Hamburger, USA
Representative American food. Burger is a juicy filling dish. Ideally, medium-rare, seared beef patties placed inside fresh, lightly toasted buns, accompanied by onion slices, lettuce, and tomato. ketchup or Dijon mustard in the side is a must.
If cheese is added, it should be mozzarella, Gruyere or Cheddar, slightly melting and mildly pungent. Here in USA, the most popular is if course American Yellow. Always served with freshly make French fries.
Ragú alla Bolognese, Italy
Ragú alla Bolognese, or simply Bolognese meat sauce, is renowned to be the national dish of Italy. Used widely in Italian cuisine, as an ingredient to many traditional and some of the best Italian dishes (spaghetti, tagliatelle, pappardelle, fettuccine…) across Italy. The original Bolognese sauce is made from tomatoes, ground beef, garlic, wine, and herbs. Although Bolognese sauce originates in the city of Bologna, it is evenly enjoyed throughout Italy.
Chili con Carne, USA
An original American dish made only in a few places in Mexico to cater to the tourists. Chili con carne is a meat-based stew containing ground beef, hot chiles, seasonings, and water, tomatoes, although the ingredients that may be use, of course vary through different locations. Today, chili con carne is a wildly popular dish throughout America, with variations such as Tex-Mex, New Mexico, and Cincinnati chili.
Scotch egg, UK
Britain’s most popular snack. Hard-boiled eggs that are wrapped in sausage meat and coated in breadcrumbs. Still, depending on personal preferences of the cook, the eggs can be slightly runny. The combination of these ingredients is then deep-fried in hot oil until golden and crispy. Although they can be consumed either hot or cold, the eggs are traditionally consumed chilled, preferably with pickles and a fresh salad on the side.
Ćevapi, Bosnia and Herzegovina
Tiny, hand-rolled minced meat sausages. Made with ground beef (or a mix of beef mince with other meats such as pork, veal or lamb )seasoned with a mix of spices (garlic, salt, black pepper, and sometimes paprika or hot red pepper flakes). barbecued over charcoal. Traditionally, one portion of the dish consists of ten pieces of Ćevapi tucked in a soft, moist, slightly grilled flatbread (lepinja or somun), and a variety of accompaniments.
Köttbullar, Sweden
famous Swedish meatballs, dating back 1754. Brown and crispy on the outside, with light, airy and tender texture on the inside. Ground beef mixed with pork or veal, seasoned with onions, salt, pepper, and allspice. Shaped into small, round meatballs and browned in hot butter. This dish is traditionally accompanied by lingonberry sauce, creamy mashed potatoes, and a thick gravy on the side.
Leberkäse, Germany
traditional German product, resembling meatloaf. ground meat is flavored with onions and baked into a loaf shape. Characterized by a crispy crust on the outside, while the inside remains juicy and pink. The dish can be served either hot or cold, and it is recommended to pair it with mustard and bread, while some like to fry the slices of meatloaf in a pan and consume it as a quick snack.
Gołąbki, Poland
One of the most traditional Polish dishes. cabbage leaves stuffed with a combination of minced meat and rice. The whole concoction is then rolled and cooked in a mushroom or tomato-based sauce. Gołąbki means little pigeons in Polish, referring to their compact shape and size. Typically served during colder season, with mashed potatoes served on the side.
Fun fact *
It is believed that King Casimir IV and the Grand Duke of Lithuania fed their troops with this comforting, hearty dish before they went into battle, which consequently ensured their victory.
Picadillo, Cuba
The name of the dish is derived from the Spanish word picar, meaning to chop or mince, referring to picadillo’s key ingredient, ground meat. Spicy dish of ground meat, tomatoes, and onions in its basic version. The dish is usually served with a side of rice or tortillas, although it is used just as often as a filling for numerous wraps and tacos. Popular in many Latin American countries. In Cuba, the cooks like to add raisins for sweetness and olives for salt, in the Philippines, potatoes are often added to the dish, while the Mexican version incorporates additional lime juice, honey, or chili peppers.
Salisbury Steak, USA
This burger dish created in the late 1800s. Generally, is much larger in size than single burger patty. Almost always in oval shape. Along with ground beef, the traditional Salisbury steak also features onions and milk, with the addition of eggs and breadcrumbs that hold the other ingredients together. Salisbury steak is usually grilled or baked, but it can also be fried, while extras to this burger most often include mushrooms or grilled onions.
Albondigas en salsa, Spain
traditional Spanish tapa dish. Sounds complicated, but in fact those are meatballs in rich tomato sauce. The small meatballs are often made with a combination of beef, pork, veal (or all three), breadcrumbs, parsley, eggs, garlic, flour, and seasonings, while the sauce is made with garlic, onions, tomatoes, red wine, olive oil, paprika, salt, and stock. Before cooking them in the sauce, the meatballs are usually lightly browned. When the sauce becomes thick, the dish is served, often with crusty bread and a glass of red wine on the side.
Hachis Parmentier, France
Dish names after the famous French inventor and nutritionist named Antoine-Augustin Parmentier, who was looking for new ways to incorporate potatoes into French cuisine. Hachis Parmentier is usually recognized as the French version of the famous shepherd’s pie. This delicious dish also provides a great way to use up the leftovers from other dishes. Traditional dish consisting of mashed and baked potatoes, chopped or minced meat, and sauce Lyonnaise. Layered in baking dish and bake until crispy and brown.
Kitfo, Ethiopia
Immensely popular Ethiopian dish. Raw beef that is freshly ground and combined with local butter (niter kibbeh) and spices such as chili and salt. The dish is served with a variety of breads, with injera being a staple of every restaurant that serves Kitfo. Although Kitfo is usually served on its own, it can also be accompanied by salty cheeses or collard greens.
Berenjenas Rellenas, Nicaragua
stuffed eggplants from Nicaragua. There are many versions of this dish regarding its preparation and the ingredients used for the filling. The eggplant typically cut along the middle and baked until tender before they have their pulp removed (occasionally left raw and cooked with the filling). A variety of vegetables, vegetables and rice, or a combination of ground meat (usually pork and beef) and vegetables are most used for stuffing the hollowed eggplants. Typical vegetables contained in the filling include tomatoes, zucchinis, onions, peppers, chili peppers, and mashed potatoes, while the mixture is usually flavored with garlic, salt, pepper, oregano, thyme, rosemary, or parsley, sweet corn, slices of bacon, mushrooms, beans, béchamel sauce, or grated cheese such as Manchego or parmesan.
Domates Dolmasi, Turkey
stuffed and cooked tomatoes, a traditional Turkish dish (also popular in Azerbaijan). The tomatoes are stuffed with a combination of ground lamb, rice, onions, parsley, olive oil, mint, and seasonings. cooked until tender and the stuffing is fully cooked. Before serving, usually topped with a sauce made of the flesh of scooped tomatoes, red pepper paste, and olive oil. Garnish the dish with red pepper flakes and serve it with a bowl of plain yogurt on the side for the best experience.
Pariserbøf, Denmark
Amazingly simple, yet tasty Danish classic. Pan-fried bread that is topped with a thick beef patty. It is complemented with pickled beets, onions, capers, horseradish, and a raw egg yolk.
Dawood Basha, Lebanon
Lebanese meatballs braised in tomato sauce. The meatballs are made from ground beef or a combination of beef and lamb, along with onions, parsley, cayenne pepper, salt, and allspice. They are baked or pan-fried, then added to a sauce consisting of onions, beef stock, tomato paste, and pan-fried pine nuts. The sauce is sometimes enriched with the addition of pomegranate molasses. The dish is usually served with plain rice on the side.
Tava kebab, Azerbaijan
kebab Azerbaijani way. Regional variety of the world-famous meat dish made with local herbs, vegetables, and eggs. minced mutton (or beef) mixed with finely chopped onions and garlic. shaped the mixture into round meatballs and then pan-fried. Onions, tomatoes, green chilis, cilantro, and mint are then placed in the pan with the meat. Depending on the region and personal preferences, either beaten eggs can be poured into the mixture to blend all the ingredients together, or a sunny-side-up egg can be placed on top of the meat. The serves as the main course, always garnished with fresh mint.
Fleischnacka, France
Alsatian also known as escargots de viande or meat snails. Ground meat (usually the leftovers from the pot-au-feu stew) eggs, herbs, and onions, spread onto thin sheets of dough, which are then rolled and cut into thick slices that are fried and shortly braised in a flavorful broth. It is traditionally accompanied by a small amount of broth and preferably a salad on the side.
Kebapche, Bulgaria
Bulgarian kebab. Dish probably arrived in Bulgaria with the Ottomans in the 14th or the 15th century. Spiced minced meat (beef, pork, or a combination of both) shaped into small sausages. The meat must be grilled, not fried, and it is a staple of many Bulgarian festivities and celebrations. Nowadays, kebapche is usually served with French fries, baked potatoes, sirene cheese, or lyutenitsa relish on the side.
Sheppard’s Pie, UK
One of the most popular comfort foods in the United Kingdom. Invented by shepherds somewhere in the 18th century England and Scotland. Bubbly hot and savory dish similar of a casserole. Made of minced lamb or mutton meat, onions, carrots, Worcestershire sauce, thick gravy, and seasonings such as marjoram, parsley, and black pepper. All the components are arranged under a generous layer of buttery, creamy mashed potatoes, and baked in an oven until the pie is ready for consumption.
Paté de Pâques, France
French classic at its best. dish originating from the Poitou area. Ground pork, ground veal, and hard-boiled eggs encased in pastry. It is traditionally eaten as a first course for Easter dinner. Once baked, the dish is cut in slices before it is served, preferably with pickles and salad on the side.
Kura faszerowana, Poland
Unique Polish dish serve more as a cold cut, that hot dinner. Nice fatty hen, deboned, with the meat left attached to the skin. The mixture of stuffing is being prepared. In many versions, you might use the organs, ground together with pork or beef. Seasoned heavily, with garlic, pepper and salt, as well chopped parsley. The stuffing mixture is spread generously, on the top of the chicken meat. Closed of both sides. Using kitchen grade string, and needle, now it is time for some crafts. You need to sew together both sides, making sure there is no holes, to prevent leaking, while cooking. After is fully cooked, and beautiful brown outside, let it cool completely. Cutting while hot, you will find extremely crumbly. Served sliced, with cold salad, and horseradish sauce or on top of crusty bread, and eaten as a sandwich meat.
Pasztet, Poland
This unique Polish dish that is traditionally served at special, festive occasions and holidays. Pasztet is more like a terrine, than the classic, spreadable pate. Usually made from cooked liver, beef, veal, pork, or venison, along with spices, herbs, and a bit of vegetables such as carrots or mushrooms. The ingredients are minced together and placed in a loaf baking dish. Before going to the oven, covered in pork fat to prevent the Pasztet from becoming too dry. Ready to eat, preferably on a slice of bread with some sliced tomatoes and finely chopped chives.
Frikadeller, Denmark
popular Danish meatballs enjoyed nationally for more than 200 years. made with ground pork, with the sporadic add-on of ground veal. The original Frikadeller are typically served with boiled potatoes and traditional Danish brown sauce on the side, a dish that is usually enjoyed as a hearty weekend meal. Pickled vegetables, mustard, rye bread, and a variety of other vegetables can also be served alongside Frikadeller.
Meat pie, Australia
This national Australian dish originally made with flaky pastry that is filled with gravy and minced meat. As always, many variations exist, so the filling can also be made from onions, chicken and asparagus, mushrooms, cheese, crocodile meat, vegetables, or seafood. The pies are typically covered in tomato sauce that is like ketchup.
Fun Fact ** since 1990 there is an annual competition, for the best Australian Meat Pie.
Köfte (Kofta), Turkey
Kofta or köfte are walnut-sized, fried Turkish meatballs. Typically made from ground beef or lamb. Köfte come in various degrees of tanginess and in numerous forms – from egg-coated and fried kadin budu to Adana kofte from the south-east of Turkey. In eastern Turkey, the most popular variety is called içli köfte, full of flavor due to large amounts of butter in the filling. Whether fried, stewed, drenched in sauce, or grilled, the variations are virtually infinite and every kofta dish pairs well with a glass of turnip juice and fried potatoes on the side.
Spaghetti and Meatballs, USA
Contrary to popular belief, this is not an Italian dish. In fact, it is created fully, here in America by Italian immigrants who came to America in the 19th century. Canned tomatoes were used to prepare a rich marinara sauce with garlic, oil, and tomatoes. Spaghetti pasta, as the only one available was incorporated into the dish making. Combined with flavorful, big meatballs, this hearty meal was created as one of the true symbols of Italian American cuisine, although the dish is not Italian in origin.
Sloppy Joe (Barbecues, Dynamites, Gulash, Sloppy Janes, Slushburgers, Steamers, Wimpies, Yum Yums), USA
all-American creation. Ground beef, onions, seasonings, and tomato sauce or ketchup on a hamburger bun. The sandwich is extremely popular with children and is a staple at school cafeterias throughout the United States, but it is also a favorite of parents since it is cheap and extremely easy to prepare.
