Ground Pork

Mix It Up With Ground Pork

Are you looking to break up the burger boredom but have so many recipes on your mental menu that call for ground meat? Let us suggest you try ground pork. Substitute the ground meat you've been using in your favorite recipe and let us know what you think. Or, try one of the ground pork recipes below. 


All-Star Pork Meatballs

1 pound ground pork

1 tablespoon onion flakes

3/4 cup corn flakes, crushed

1/2 teaspoon salt

1/8 teaspoon ground black pepper

1 egg

1/4 cup ketchup

3 tablespoons brown sugar

1 teaspoon dry mustard

Heat oven to 375 degrees F. In a large bowl, combine ground pork, onion flakes, corn flakes, salt, pepper and egg. In a small bowl stir together ketchup, brown sugar and dry mustard. Spoon 2 tablespoons of the ketchup mixture into the pork and mix well. Spray muffin tin with vegetable cooking spray. Form 6 meatballs and place in muffin tin. Coat the top of each meatball with the remaining ketchup mixture. Bake for 30 minutes at 375 degrees F., until nicely glazed and internal temperature is 160 degrees F.

Serves 6


Perfect Day Pork and Black Bean Nachos

12 ounces ground pork

1 teaspoon chili powder

Salt, to taste

8 cups unsalted tortilla chips

8 ounces Mexican blend four cheese, shredded

1 15 oz-can black beans, drained

4 scallions, sliced

1/2 cup sour cream

1 canned chipotle chili in adobo sauce, minced, or more to taste

1/2 cup salsa, plus more for serving

Preheat oven to 350 degrees F. 

Meanwhile, in a medium skillet over medium heat, cook pork, stirring and breaking it up into bite-sized pieces, until no longer pink, 5 to 6 minutes. Remove from heat, add chili powder and salt to taste, then set aside. 

Arrange 1/4 of chips on a large ovenproof platter or a 2- to 3-quart baking dish, then use a slotted spoon to arrange 1/4 of the pork on top. Top with 1/4 of cheese, 1/4 of beans, and 1/4 of scallions. Repeat 3 times, making 4 layers. Bake until cheese is melted and nachos are heated through, about 30 minutes (if the top gets too brown, loosely cover with foil). 

While nachos are baking, in a small bowl, combine sour cream and chipotle. Add more chipotles to taste and set aside. 

Top nachos with the sour cream mixture and salsa. Serve hot, with additional salsa on the side. 

6 servings


Pork Taco Rice Casserole

1 pound 80% lean ground pork

1 tablespoon taco seasoning

1 teaspoon garlic powder

1 box Spanish rice mix

2 tablespoons butter

2 cups water

1 10-oz can diced tomatoes and green chilies, undrained

2 cups sharp cheddar cheese, shredded

Preheat oven to 375 degrees F. 

In a medium skillet, begin browning pork. 

Add taco seasoning and garlic powder to pork and stir to combine. 

In another large skillet, toast the rice in butter until it is browned and fragrant. 

Add water and, and instead of the can of diced tomatoes the box calls for, add can of diced tomatoes and chilies to rice mix. Allow the rice to come to a boil, then cover and reduce heat to a simmer. 

When pork is cooked through (160 degrees F.), stir into rice and continue to simmer until rice is tender, about 15 minutes. 

Divide rice mixture between two 1 1/2-quart casserole dishes or one 9 x 13 baking dish. 

Cover casserole(s) with shredded cheese. Bake for 15 to 18 minutes or until cheese is browned and the casserole is bubbly. Serve with guacamole, sour cream, jalapenos, black olives and corn bread.