5 recipes with ground beef to vary the menu of the week –

Very remembered by those who want to save money when buying protein for meals, it is an excellent option on the menu of the week. In addition to the cheaper price, which is already a great attraction, it is versatile, easy to make and can yield countless dishes, as it allows the preparation of ground beef recipes simple and even more elaborate.

To show how the minced meat manages to be the protagonist of several meals, the team of specialists in nutrition and gastronomy responsible for the website ajinomoto flavorsby Ajinomoto do Brasil, brings five options of dishes with this food.

Product suggestions:

Flavor enhancer, Ajinomoto.

Ready seasoning for meat, Ajinomoto.

Ground beef recipe book.

5 recipes with ground beef

1 – Gratin meatballs with green salad

– (Ajinomoto from Brazil/Disclosure)

Performance: 5 servings.

Preparation time: 50 minutes (+30 minutes in the oven).

Meatball Ingredients:

500g ground beef duckling; 1 pack of seasoning ready for meat; 1 col. (soup) oil; 3 col. (soup) unsalted margarine (45g); 5 col. (soup) wheat flour (45g); 3 cup. (tea) milk (600 ml); 1 pinch of nutmeg; 3 col. (soup) of grated parmesan cheese (50g).

Salad ingredients:

1 foot of American lettuce; Small bouquets of 1 bunch of broccoli, cooked al dente (300g); 12 quail eggs, hard-boiled and cut in half; 2 col. (soup) olive oil; 1 sachet of salad dressing.

Method of preparation:

Make the meatballs: in a medium bowl, place the ground beef, seasoning and mix well. Model 30 meatballs of 3 cm in diameter. Grill, over low heat in the heated oil, for 15 minutes, turning on all sides or until they completely change color. Remove from heat, transfer to a small rectangular refractory and set aside.

In a medium pan, place the margarine and lead to medium fire to melt. Add the wheat flour and mix well, without letting it brown. Gradually add the milk and cook for 4 minutes or until thickened, stirring constantly. Add nutmeg and mix. Remove from the heat, water the meatballs and splash the grated cheese over the surface. Take to oven (180 degrees), preheated, for 30 minutes or until gratin.

Prepare the salad: in a large salad bowl, arrange the lettuce leaves and broccoli. Drizzle with olive oil, previously mixed with salad dressing, and mix well. Add the quail eggs and set aside. Remove the meatballs from the oven and serve immediately with the salad.

2 – Chili with soy sauce

– (Ajinomoto from Brazil/Disclosure)

Performance: 6 servings.

Preparation time: 20 minutes (+30 minutes of marinating).

Ingredients:

200g ground beef duckling; 2 col. (soup) soy sauce; 1 col. (soup) oil; 1 chopped medium onion (150g); 1/2 cup. (tea) chopped green pepper (60g); 1 minced girl finger pepper; 1 cup. (tea) tomato pulp (200 ml); 1 cup. (tea) of cooked and drained pinto beans (140g).

Method of preparation:

In a medium bowl, combine the ground beef and soy sauce and mix together. Cover and refrigerate for 30 minutes. In a large pan, add oil and heat over high heat. Add the meat and fry for 5 minutes or until it completely changes color. Add the onion and sauté for another 2 minutes. Add the bell pepper, pepper, tomato puree and beans and cook over medium heat for 5 minutes or until the sauce thickens. Remove from heat and serve immediately.

3 – Ground beef dough pizza

– (Ajinomoto from Brazil/Disclosure)

Performance: 8 servings.

Preparation time: 25 minutes (+40 minutes in the oven).

Dough Ingredients:

1 kg of ground beef duckling; 2 sachets of seasoning ready for meat; 1/2 col. (tea) of aji-salt; 2 col. (soup) olive oil; 1 egg.

Stuffing ingredients:

1 + 1/2 cup. (tea) tomato sauce (300g); 150g of sliced ​​mozzarella; 150g of sliced ​​ham; 2 medium tomatoes cut into slices.

Method of preparation:

In a large bowl, place the ground beef, meat seasoning, aji-salt, olive oil and egg and mix well. Place in a pizza mold (35 cm in diameter), previously greased, compressing well with the help of a spoon and shaping the edge. Take to preheated oven (180 degrees) for 25 minutes or until the edge is slightly golden.

Remove the dough from the oven and spread the tomato sauce, ham, mozzarella and tomato on the surface. Return to the oven for another 15 minutes or until golden on the surface. Remove from the oven and serve immediately.

4 – Ground beef pie

– (Ajinomoto from Brazil/Disclosure)

Performance: 8 servings.

Preparation time: 20 minutes (+35 minutes in the oven).

Stuffing ingredients:

1 col. (soup) oil; 500g ground beef duckling; 1 chopped medium onion (150g); 1/2 chopped green pepper (75g); 1/2 cup. (tea) chopped green olives (50g); 1 sachet of seasoning for meat; 2 pinches of salt; 1 cup. (tea) cream cheese (200 g).

Dough Ingredients:

2 eggs; 1/2 cup. (tea) oil (100 ml); 2 cup. (tea) milk (400 ml); 1 pinch of salt; 2 cup. (tea) wheat flour (220g); 1 col. (soup) baking powder.

Method of preparation:

Make the stuffing: in a medium pan, put the oil and lead to the high fire to warm up. Add the ground beef and saute for 10 minutes or until it completely changes color and the liquid formed dries up. Add the onion, peppers, olives, seasoning and salt and cook for another 5 minutes. Remove from the heat, add the cottage cheese, mix and set aside.

Prepare the dough: in a blender, place the eggs, oil, milk, salt and wheat flour and beat on medium speed for 3 minutes or until smooth. Add the yeast and mix quickly. Place half of the dough in a greased and floured rectangular baking dish, distribute the stuffing on top and cover with the remaining dough. Take to preheated oven (180 degrees) for 35 minutes or until lightly golden. Remove from the oven, wait to cool down and serve next.

5 – Stuffed pumpkin

– (Ajinomoto from Brazil/Disclosure)

Performance: 4 servings.

Preparation time: 20 minutes (+1 hour and 10 minutes in the oven).

Ingredients:

2 small São Paulo pumpkins (1 kg); 1 col. (soup) olive oil; 1/2 chopped small onion; 150g ground beef duckling; 1 col. (tea) garlic and salt ready seasoning; 3 col. (soup) chopped green pepper (30g); 3 col. (soup) grated parmesan cheese.

Method of preparation:

Cut the pumpkins in half and remove the seeds. Cover with aluminum foil and bake in a preheated oven (180 degrees) for 1 hour or until tender. Meanwhile, prepare the stuffing: in a small pan, place the oil and heat it over high heat. Add the onion and sauté for 3 minutes or until golden. Add the ground beef and fry for 7 minutes or until it becomes loose and the liquid is almost dry. Add half of the prepared seasoning and the pepper, mix and cook for another 5 minutes or until the liquid dries completely.

Remove the pumpkins from the oven and, with the help of a spoon, remove the pulp, leaving a thin layer of about 0.5 cm next to the pumpkin skin. Spread the rest of the ready-made seasoning on the inner surface of the pumpkin. Transfer the pumpkin pulp to the pan with ground meat and mix well. Distribute the stuffing in the center of the pumpkin, sprinkle with the parmesan and return to the oven for 10 minutes, or until the cheese melts. Remove from the oven and serve immediately.

Tip: if you prefer, use a large pumpkin and cut each half in half when serving.