If you are like me, you are watching your waste line, and want to avoid fat as much as possible, without sacrificing too much flavor. I am here to help you to "never buy pre-ground meat again". I have not purchased ground anything for over 2 years now. There is a lot of fat, and less desirable animal cuts/parts in ground beef/meat. You can avoid this, by grinding your own meat, using a food processor. (or better yet, a meat grinder, but I'm sure most of you don't have one). I use my trusted food processor. Whether or not you have Crohn's or Colitis, IBS, or any digestive issue, you will find this helpful. If you do have crohn's or colitis and you have active inflammation, you may find it hard to digest meat at all. Grinding it up, will allow for easier digestion and hopefully less/no pain. This process will allow you to control how long, and what utensils are used to process your meat, therefor avoiding harmful bacterias and unknown animal parts.
This process will show you that you can replace all ground meat dishes with this healthier alternative. (yes its still meat, don't worry!) I would like to show you, that you can still enjoy your favorite ground meat dishes like: chili, meatballs, burgers, meatloaf, sloppy Joe's, Mexican night, soups, and meat sauces, using meat that you grind yourself at home.
I buy inside round steaks/roasts, outside round steaks/roasts, or bottom round steaks/roasts because they are cheap, and very lean. You can use sirloin, which is a little more expensive, but also lean. Pork Loin is delicious and lean as well. Chicken breast or turkey breast ground up, can make a really great burger, Also, for those who are trying to pack on the pounds, or even just maintain your weight, there is nothing wrong with a little fat in the diet. Just skip the trimming step, and leave the fat on your steak. This way you can control how much fat you are allowing into your meals. Depending on how much fat you leave on, you may or may not want to add the mushroom or "moisture " vegetable to your meat mixture.
You may be wondering how do you get the moisture, without the fat? I will tell you. I use mushrooms. (you cant taste them, for those who don't like them). if your really pissed off at this point, because you don't like mushrooms one bit! and you feel like you have wasted your time----don't worry.... you can use peeled bell peppers, or carrot (grated with a box grater *don't put a chunk of carrot in your food processor using the blade attachment please) and onion as well. I will use the mushroom in the example, feel free to replace it with whatever you like, but I'm telling you... you cannot taste it.
For Burger's, Meatballs and Meatloaf
Step 1~Using your food processor, grind up a little onion and mushroom together. Cook it for about 3-4 minutes in a frying pan, in a little olive oil. Set it aside and let it cool (you want it to be cold, before you add it to the meat, so you can put it in the fridge once it hits room temperature).
Step 2~Trim off access fat from your piece of meat/steak. For the Ratio of meat to mushroom, i would do 3 parts meat to about 1 part mushroom. *you only need to do the mushroom if your making meatballs, hamburgers, or meatloaf. its not necessary for sauces, soups, chili's etc. Just grind your meat, and go!
Step 3~Dice your beef/chicken/pork/lamb into cubes. Put in the food processor and pulse it a few times. Then let her rip!! grind the meat until it resembles ground beef--without the white fat speckles. (don't over-do it, or you will have pureed meat.)
Step 4~Once your mushroom mix is cooled down, its safe to mix it with the beef. You are going to use this mixture, as you would regular ground beef for Juicy hamburgers, Meatloaf, and meatballs. Adding an egg is important, or at least an egg substitute if you have to. You can add bread crumbs, or a gluten free bread crumb substitute if you like, that will bulk it up, and help bind it together. I don't bother, as i don't want/need the carbs. It may seem quite moist, but the egg will help hold all the good stuff together. Add your favorite seasonings, and mix well. I always cook a small mini patty to taste and make sure the seasoning is just right!
Step 5~ Adjust your seasoning according to your taste. Form balls, or loaf or patties. Whatever shape you chose, your meat creations are sure to be tasting delicious, and nutritious.
Meatloaf made w ground beef and pork, with Roasted Root Vegetables
Happy Grinding, and happy eating.
Some great Meaty Meal ideas:
Ground Chicken Chili. (who says chili needs to have kidney beans? add Green beans instead!)
Pork and Beef Meatballs with your favorite honey Garlic Sauce
Turkey Burgers with Avocado
Pork and Chicken Meatloaf
Sloppy Jo's over Rice, (instead of buns, no gluten!)
Meatball Beef & mushroom Stronganoff, served over rice noodles or egg noodles
Any Questions? please let me know :)
SARA