If you’re looking for some recipes that you can make with your meat grinder, you’ve come to the right place. Today, I’m sharing with you some of my favorite recipes. Be it breakfast, lunch, dinner, or a snack, I have you covered.
#1 Gluten-Free Meatballs with Honey Garlic Sauce
Whenever I’m craving for some meatballs, I like making this gluten-free meatball recipe from Fox and Briar, and serving it with some of this honey garlic sauce by Genius Kitchen’s zepharum.
Total Time: 30 minutes
- 2 pounds ground beef
- 1 pound ground pork
- 4 cloves garlic, minced
- 1 egg
- 1 tablespoon chopped fresh parsley
- 1 tablespoon dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground black pepper
- 1/2 teaspoon red pepper flakes (optional)
Honey Garlic Sauce:
- 3 garlic cloves, minced
- 1 tablespoon margarine
- 1 cup chicken broth
- 1⁄2 cup honey
- 3 tablespoons gluten-free soy sauce (wheat free)
- 2 tablespoons white vinegar
- 1 tablespoon brown sugar
- 2 tablespoons cornstarch
- 2 tablespoons water
- Preheat your oven to 400°F (205°C). Then, line two sheet pans with foil. Set aside.
- Mix all the ingredients in a bowl. Then, using an ice cream scoop, shape the mixture into balls. When doing this, be careful not to over handle them or to pack them too tightly. Otherwise, the meatballs might get too tough once cooked.
- Place them on the sheet pans, about 12 per sheet. Finally, bake them until they’re no longer pink in the center, about 20 minutes.
Honey Garlic Sauce:
- While waiting for the meatballs, prepare your honey garlic sauce.
- Over medium-high heat, melt the margarine in a saucepan.
- Add the garlic.
- Add broth, honey, soy sauce, vinegar, and brown sugar. Cook over low heat for 5 to 10 minutes, stirring often.
- Mix together the cornstarch and water in a small bowl. Slowly add into the mixture in the saucepan, stirring constantly until the sauce slightly thickens.
Once cooked, coat the meatballs with the honey garlic sauce or just serve it on the side.
#2 Healthy Jimmy Dean Breakfast Sausage Recipe
Just as some people need a cup of coffee in the morning, there are others who can’t make it through the day without their favorite Jimmy Dean Breakfast Sausage. I myself love their sausages and used to buy them until I read about the recall due to metal contamination. That’s when I decided to just make my own sausages. I found this amazing set of copycat Jimmy Dean Breakfast Sausage recipes from Liss of Budget 101, so I can enjoy the deliciousness minus the risks.
Total Time: 25 minutes
- 16 ounces ground pork
- 3/4 teaspoon salt
- 1/2 teaspoon dried parsley
- 1/4 teaspoon ground sage
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon ground coriander
- 1/2 teaspoon MSG (optional)
- 1 tablespoon oil
- Combine all the ingredients and mix well.
- Shape into patties.
- You can also turn them into sausage links by running the mixture once again into your grinder and using the stuffing tube to fill the casings.
- To cook, heat up a frying pan over medium heat and add the oil. Fry the sausages in the oil, turning frequently, for about 10 to 12 minutes.
To store the patties, place squares of parchment paper in between them to prevent sticking before putting them in a freezer-safe container. They will keep for about 3 months. If you’re making a big batch of sausages, separate them into your desired portions before storing. This allows you to thaw only what you need, allowing your sausages to last longer in the freezer.
#3 Easy Ground Beef Jerky Recipe
If you’re looking for a high-protein snack, check out Jerkyholic’s Original Ground Beef Jerky. I like that it’s so flavorful even without marinating.
Total Time: 4 hours 30 minutes
- 1 lb Lean ground beef 10% fat or less
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon curing salt Prague powder #1
- 1 teaspoon ground black pepper
- 1 teaspoon ground lemon pepper
- 1 teaspoon curry powder red
- 1 teaspoon ginger powder
- 1/4 teaspoon coriander
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- In a bowl, combine the ground beef with the other ingredients. Mix it thoroughly.
- Load the jerky gun with the ground beef mixture. Create 4-5″ long strips on a dehydrator tray.
- If you do not have a jerky gun, just spread the ground meat on a baking sheet and cover it with greaseproof paper.
- Use a rolling pin to flatten it until the meat is about 1/4″ thick.
- Slice the pan of beef into 4 to 5″ long and 1″ thick strips.
- Use a dehydrator to dry it at 160°F for 3 ½ hours.
- You’ll know if the jerky is dry enough if it bends without breaking in half. But, if it cracks in half when you bend it a little, it was over dried.
#4 Healthy Ground Turkey Burger Recipe
Impress your family and friends the next time you do a summer barbecue with this Easy Ground Turkey Burgers Recipe by Salt & Lavender.
Total Time: 20 minutes
- 1 pound ground turkey (thigh or breast meat)
- 1 large clove garlic minced
- 1 tablespoon fresh chives chopped
- 1 tablespoon fresh parsley chopped finely
- 2 tablespoons fresh lemon juice
- 1/2 cup Italian-flavored breadcrumbs
- 2 tablespoons mayo
- Salt & pepper to taste
- Hamburger buns
- Butter leaf lettuce
- Tomato sliced
- Mayo to taste
- Red onion sliced
- …or whatever your favorite toppings are.
- Oil and put your grill over high heat to preheat it.
- In a large bowl, combine the ground turkey, minced garlic, chives, parsley, lemon juice, breadcrumbs, mayo, salt, and pepper. Then, mix the mixture with your hands. Do not over handle the mixture.
- Shape into patties and arrange them on a sheet of wax paper. You can either make six medium-sized burger patties or four bigger ones. Slightly press the center of each patty for even cooking.
- Lower the temperature of the grill to medium-high heat. Grill the burger patties until the center measures at least 165°F with your food thermometer. Cooking time may vary depending on your grill and the thickness of the patties. Four large patties would take about 5 minutes per side.
- After cooking the patties, butter and toast the buns for about 20 to 30 seconds on each side.
- Assemble the burgers with your choice of toppings.
#5 Korean Ground Beef and Rice Bowls Recipe
When I’m craving for some rice, this Korean Ground Beef and Rice Bowls recipe by Alyssa of The Recipe Critic is one of my go-to dishes.
Total Time: 20 minutes
- 1 pound lean ground beef (90% lean)
- 3 garlic cloves, minced
- ¼ cup packed brown sugar
- ¼ cup reduced-sodium soy sauce
- 2 teaspoons sesame oil
- ¼ teaspoon ground ginger
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon pepper
- 2 cups hot cooked white or brown rice
- sliced green onions and sesame seeds for garnish
- In a large pan, saute the ground beef and garlic over medium heat until it’s a nice brown color. Crumble the ground beef as you go.
- While you’re waiting for the ground beef to brown, combine the brown sugar, soy sauce, sesame oil, ginger, red pepper flakes, and pepper in a small bowl. Pour over the browned ground beef and let it simmer for a couple of minutes.
- Serve over freshly steamed rice. Sprinkle with some green onions and sesame seeds.
#6 Authentic Falafel Recipe
Aside from meat, you can also make vegetable dishes with your meat grinder. My family is especially fond of the Authentic Falafel version of This Mess Is Ours
Servings: 6 – 8
Total Time: 24 hours of soaking time, 30 minutes of cooking time
- 2 cups dried chickpeas, NOT canned chickpeas
- 1 teaspoon whole cumin seed
- 1 teaspoon whole coriander seed
- 3 cloves garlic, minced
- 1 small yellow onion, peeled and coarsely chopped
- 1 cup packed fresh cilantro leaves
- 1 cup packed fresh parsley leaves
- Zest of 1 lemon
- 1/4 teaspoon cayenne
- 1 1/2 teaspoons Kosher salt, plus more for seasoning after cooking
- 1/2 teaspoon ground black pepper
- Grape seed oil for frying
- Put the dried chickpeas in a large bowl, and add enough water to cover the chickpeas to a depth of 3 inches. Cover the bowl with plastic wrap and let it soak for 24 hours.
- The chickpeas will absorb a lot of the water and increase in size. So, make sure to check every now and then to see if it needs more water. After 24 hours of soaking, drain the beans and rinse them well.
- Over medium-high heat, toast the cumin and coriander seeds by placing them in an 8-inch cast-iron skillet. Shake the pan frequently during the toasting process until the seeds give off an aroma and start to change color. This will take about 3 to 4 minutes.
- Once toasted, move the spices into a spice grinder and process until finely ground. Set aside.
- In a large bowl, add the drained chickpeas, ground spices, garlic, onion, cilantro, and parsley. Mix well. Then, process it with your meat grinder in small batches until the ingredients are ground.
- Mix the lemon zest, cayenne, salt, and black pepper into the ground chickpeas mixture. Next, shape the mixture into walnut-sized balls with an ice cream scoop or into small patties. The mixture should hold together well without falling apart.
- Place the formed falafel on a baking sheet until you’re ready to cook.
- Pour oil into a large skillet until it’s high enough to cover the falafel. Place over medium-high heat, using a thermometer to check if the temperature is about 360° – 375°F.
- While waiting for the oil to heat up, line some baking sheets with paper towels. This is where you’ll place the cooked falafel to drain the excess oil.
- When the oil is at the right temperature, fry a single falafel as a test. The oil should bubble up and sizzle all around it. The falafel should not fall apart.
- Fry the falafel into a beautiful golden brown, about 2 to 3 minutes. You’ll need to flip the falafel to cook the other side if they aren’t completely submerged in oil.
- Once cooked, drain the falafel on the prepared baking sheets. When frying the rest of the falafel, be careful to not overcrowd the pan since this will bring down the temperature of the oil.
You can also watch a quick video of this recipe below:
#7 Meat Grinder Cookie Recipe
My meat grinder shines, not just for its ability to grind meat and veggies, but for its ability to help me make tasty cookies. I tried this recipe by Valya of Taste of Home last Christmas, and it was a hit. If you have a #8 meat grinder, this attachment would work great. But, you can also get this cookie press attachment if you prefer working with your Kitchenaid.
Servings: 6 dozen
Total Time: 3 hours
- 4 ½ – 4 ¾ cup (576 g – 608 g) all-purpose flour
- 6 oz. (170 g) unsalted organic room temperature butter
- 2 oz. (56 g) lard, room temperature
- ½ cup (115 g) sour cream
- 1 cup (200 g) granulated sugar
- 1 large egg
- 1 tablespoon (15 ml) baking soda
- 1 tablespoon (15 ml) vinegar
- 1 teaspoon (5 ml) pure vanilla extract
- ¼ teaspoon (1.25 ml) sea salt
- Sift the flour.
- Add the butter and lard to the flour. Mix using your hands until well incorporated. The mixture should look like tiny breadcrumbs.
- Form a crater in the middle of the flour mixture, and add the rest of the ingredients.
- Gently mix the ingredients inside the crater with your finger.
- Next, gradually add the flour until well incorporated.
- Knead the dough well, and shape into a ball. The consistency should be similar to that of play-doh.
- Place the dough ball onto a plate, and cover with plastic wrap. Refrigerate for a couple of hours.
- Preheat oven to 350°F (180°C).
- Remove the dough ball from the fridge and start feeding it to your meat grinder. Once the cookie bar is about 3 inches long, cut the cookie bar..
- Arrange them on a greased cookie sheet.
- Bake for 25 minutes at 350°F (180°C) or until light golden brown.
- After baking, let the cookies cool for 5 minutes.
- Remove from cookie sheet, and place them into a large container.
- Once completely cooled, sprinkle the cookies with powdered sugar. Enjoy!
#8 Cranberry Relish Recipe
Come Thanksgiving, I make a huge batch of cranberry relish to eat with my turkey. I love this recipe by Elise of Simply Recipes, but I sometimes add some cinnamon and walnuts to make it even better.
Servings: 3 cups
Total Time: 20 minutes
- 2 cups rinsed raw cranberries
- 2 peeled and cored tart green apples, cut into thick slices
- 1 large, whole (peel ON) seedless orange, cut into sections
- 1 to 2 cups granulated sugar (depending on how sweet you would like your relish to be)
- Set up your grinder with the medium-sized plate. Use a large bowl to catch the ground fruit mix.
- You can also use a food processor or your KitchenAid mixer if you have the grinder attachment.
- Push the fruits through the grinder. Alternate the fruits when pushing them through the grinder to mix them well.
- Add the sugar. Start with half a cup and gradually add more until you’re satisfied with the level of sweetness.
- Let the mixture sit at room temperature for about 45 minutes until the sugar is completely dissolved.
- Place in a clean container and store in the refrigerator until ready to use.
There you have it – 8 tasty recipes which you can do with your meat grinder. Which one is your favorite? Let us know what kind of dishes you enjoy making with your meat grinder in the comments section below.