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  • Certified Piedmontese

5 Easy Ground Beef Recipes

Cooking delicious, wholesome meals can provide comfort during the uncertainty. Here, we bring you recipes using ground beef, an ingredient many of you already have on hand. If you're needing more delivered to your door, we have you covered. Check out our 85% lean ground beef, 96% lean ground beef, and our grass fed, grass finished ground beef!

We're looking forward to providing even more simple recipes made with ingredients you probably have on hand in the days to come!

Beef Chili With Chickpeas

Protein-packed, warm, comforting

Feel free to mix up the beans in this recipe depending on what's in your pantry.

Serves 6 to 8; makes about 3 quarts

2 tablespoons olive oil

1 large yellow onion, diced

1 red bell pepper, cored, seeded, and diced

2 jalapeno peppers, cored, seeded, and diced

3 garlic cloves, minced

1 pound Certified Piedmontese ground beef

Sea salt and freshly ground black pepper to taste

¼ cup ground chili powder

1 tablespoon ground cumin

2 teaspoons crushed red pepper flakes

2 teaspoons dried basil

2 tablespoons Worcestershire sauce

1 (28-ounce) can crushed tomatoes

1 tablespoon tomato paste

4 cups low-sodium chicken broth

1 (15-ounce) can chickpeas, rinsed and drained

1 (15-ounce) can black beans, rinsed and drained

Heat the olive oil in a large saucepan over medium heat. Add the onion and reduce the heat to low. Cook and stir about 10 minutes. Add the peppers and cook and stir about 5 minutes more. Add the garlic and cook for about 1 minute, or until the garlic starts to release an aroma.

Add the beef, breaking it up with a wooden spoon, and increase the heat to medium. Season with salt and pepper. Add the chili powder, cumin, red pepper flakes, and basil, and cook and stir until the beef is thoroughly browned.

Stir in the Worcestershire sauce, tomatoes, tomato paste, and broth, and bring to a low boil. Reduce the heat to low and simmer for 45 minutes, until the chili reduces slightly and thickens. Add the beans and continue to simmer for about 15 minutes longer. Serve warm.

Note: This dish freezes well and can be made in advance and kept up to 3 days refrigerated in an airtight container.

Meatball Subs

Filling, fun, and delicious

Serves 4 to 6

2 pounds Certified Piedmontese 85% lean ground beef

1 tablespoon kosher salt

1 teaspoon freshly cracked black pepper

½ cup grated Parmesan cheese

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh oregano

1 teaspoon chili flakes

2 eggs

½ cup bread crumbs

Canola oil or olive oil, as needed

1 yellow bell pepper, diced

4 cloves garlic, sliced

1 (28-ounce) can tomato puree

2 baguettes cut into thirds, or 6 sub sandwich buns

8 slices Provolone cheese

Preheat the oven to 425°.

In a large mixing bowl, combine the ground beef, salt and pepper, cheese, herbs, chili flakes, eggs, and bread crumbs. Mix gently to combine. Portion into 1-ounce meatballs.

Add some oil to a large pan over medium heat. Sear the meatballs on all sides. When the meatballs are almost done searing, add the bell pepper and garlic and sauté for about 5 minutes. Add the tomato puree and bake uncovered for 25 minutes. Season with salt and pepper to taste.

Top each bun with provolone and toast lightly. Add the meatballs and serve.

Cheesy Beef & Broccoli Soup

Comforting, family-friendly, crowd-pleaser

Double the recipes for delicious leftovers

Serves 4 to 6

1 tablespoon canola oil

1 (16-ounce) package Certified Piedmontese 85% lean ground beef

Kosher salt and freshly ground black pepper, to taste

1 medium onion, diced

3 cloves garlic, sliced

2 to 3 tablespoons corn starch

2 quarts whole milk + 2 tablespoons

1 tablespoon crushed red pepper flakes

1 large head broccoli, cut into penny-sized florets

8 ounces sharp white cheddar cheese, grated, plus more for garnish

Favorite hot or chili sauce (such as Sriracha), for serving

In a soup pot over medium-high heat, heat the oil. Add the ground beef and sear until dark brown and crumbly, about 15 minutes. Season with salt and pepper. Add the onions and garlic and sear until translucent, about 5 minutes.

In a small bowl, add the cornstarch and 2 tablespoons of milk and whisk to make a slurry; set aside.

Add the 2 quarts of milk to the pot and bring to a simmer. Add the red pepper flakes. Stir in the corn starch slurry a little at a time to achieve a thicker consistency. Add the broccoli florets and white cheddar and simmer until broccoli is fork-tender, about 10 minutes. Serve with additional cheese and hot sauce.

Gorgonzola-Stuffed Meatballs With Peppadew Sauce

Fun cooking project, great for snacks, cheesy & delicious

Makes about 20 1-inch meatballs

1 pound Certified Piedmontese 85% lean ground beef

3 ounces heavy cream

1 egg, whisked

¼ cup of grated Parmesan cheese

1 tablespoon minced garlic

1 teaspoon black pepper

1 tablespoon Worcestershire sauce

1 tablespoon flat leaf parsley

¼ cup Italian bread crumbs

8 ounces crumbled gorgonzola cheese

Peppadew Chermoula Sauce (recipe follows), for serving

In a large mixing bowl, combine the beef, heavy cream, egg, Parmesan, garlic, pepper, Worcestershire sauce, parsley, and bread crumbs. Be careful not to overmix.

Preheat oven to 350°F. Scoop out ½ to 1-ounce of the mixture and flatten in your palm. Add a small amount of Gorgonzola cheese to the middle of the meat then roll the meat into a small ball around the cheese. Transfer the meatballs to a foil-covered baking sheet and bake for 20 minutes, or until cooked through. Serve with Peppadew Chermoula Sauce (recipe follows).

Peppadew Chermoula Sauce

Makes about 2 cups

4 tablespoons olive oil

1 tablespoon minced garlic

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon smoked paprika

1 ½ pounds San Marzano tomatoes, finely diced

4 ounces peppadew peppers, finely diced

¼ cup chopped cilantro

¼ cup chopped flat leaf parsley

Juice of 1 lemon

1 teaspoon finely minced ginger

½ teaspoon chili flakes

Kosher salt to, taste

Black pepper, to taste

In a sauce pan over medium heat, heat olive oil; add garlic, cumin, coriander, and smoked paprika and sauté until golden brown. Add the tomatoes, peppadew, cilantro, parsley, lemon juice, ginger, and chili flakes. Cook for 10 minutes and season to taste with salt and pepper.

Chipotle Beef Tacos

Easy and convenient, full of flavor, healthy

Recipe can be easily doubled or even tripled

Serves 2 (Makes 4 large tacos)

1 tablespoon canola oil

1 (16-ounce) package Certified Piedmontese 96% lean ground beef

½ onion, diced

1 (7-ounce) can chipotle peppers in adobo sauce, pureed

1 (8-ounce) can tomato puree2 ounces cotija cheese

1 avocado, peeled, cored, and diced

Low carb tortillas, like Mama Lupe’s low carb tortillas

Kosher salt and freshly ground black pepper, to taste

1 lime, quartered (optional)

In a large cast iron skillet over high heat, heat the oil until it shimmers. Sear the ground beef until brown and crumbly; season with salt and pepper. Add the onion, garlic, and bell pepper and cook until soft. Add the chipotle puree and tomato puree and simmer for 15 minutes.

If desired, toast the tortilla. Top with the beef, avocado, cotija cheese, and fresh lime juice, if desired.

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