Boldly spiced beef

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10 min


10 cups (2.5 L)

Boldly spiced beef

Roberto Caruso


  • 3 eggs
  • 2 green onions
  • 1 cup regular sour cream
  • 1 cup dry bread crumb
  • 1 tbsp dried oregano
  • 2 tsp salt
  • 1/2 tsp dried thyme
  • 2 kg medium ground beef


  • Whisk eggs with onion and sour cream. Stir in bread crumbs and seasonings. Crumble in beef. Or combine all ingredients. Using your hands, work until mixed. Form into burgers, meatballs or whatever you fancy. Cook now or freeze for later.

Nutrition (per serving)

  • Calories
  • 230,
  • Protein
  • 19.3 g,
  • Carbohydrates
  • 4.7 g,
  • Fat
  • 13 g,
  • Fibre
  • 0.4 g,
  • Sodium
  • 336 mg.

Our ground beef makes a perfectly seasoned base for meat loaf, meatballs, burgers and more.

Italian Meat Loaf

Form Italian-flavoured meat mixture into free-form loaves, about 9×5-in. (23×13-cm), on a foil-lined baking sheet. Bake at 350F (180C) until a thermometer inserted in centre of meat loaf reads 160F (71C), from 70 to 80 min.

Asian Lettuce Wraps

Saute Asian-flavoured meat mixture until browned and cooked through. Work with a fork to keep crumbly. Spoon into Boston lettuce cups and top with coarsely grated carrots, shredded mint leaves and dashes of hot sauce.

Mediterranean Stuffed Peppers

Stir Mediterranean-flavoured meat mixture with uncooked quick-cooking rice (about 1 cup [250 mL] rice for 1 lb [500 g] meat mixture). Slice tops from red or yellow peppers. Cut out and discard cores. Fill peppers with meat mixture. Arrange in a baking dish. Cover and bake at 375F (190C) for 30 min, then uncover and continue baking for 20 to 30 more min.


Add chopped sun-dried tomatoes and fresh basil, minced garlic and a handful of grated Parmesan or Asiago cheese.


Add a splash of teriyaki sauce, pinches of hot chili flakes, chopped fresh coriander and grated fresh ginger plus some chopped water chestnuts.


Add chopped roasted red peppers, sliced black olives and crumbled feta cheese.