Versatile Beef

Recipe by Karen in the kitchen

I discovered this burger recipe in 2 steps. First, I was out of eggs and second, I wanted to come up with something different for my husband's supper. I hope you like it. It has a nice flavour. It can be used for meatloaf, meatballs or burger patties. The salsa can be omitted if other sauces are being used. Have fun with the different variations, chopped onion can be added and/or play around with the amount and type of spices according to your taste. My husband loves the recipe.

Top Review by Ma Field

Versatile indeed! I only made meatballs, and made two different kinds. For half the batch, I used cotija cheese (Mexican parmesan), and for the second batch I used the parmesan and Italian seasoned breadcrumbs. The salsa keeps the meatballs moist and both batches were very flavorful. I think the Italian batch tasted more specifically flavored. The other batch was more neutral. Not bland, but not "mexican/salsa/southwest" flavored either. I think if I wanted a more ethnic flavor, I'd add more spices (cumin and paprika and chili powder probably) or use a package of taco seasoning per pound of ground beef. For my purposes, both styles I made worked wonderfully. I will definitely be using this recipe again and again to replace store bought meatballs. Made for Freezer Tag March 2008. To freeze: Cook as directed. Flash freeze on a cookie sheet. Store in ziplock bags. To serve: Thaw or use from frozen as directed in any recipe calling for meatballs. Heat from frozen in marinara sauce for meatball subs or spaghetti and meatballs.

Ingredients Nutrition


  1. Combine all ingredients together in bowl until well blended. Form into patties, meatballs or meatloaf. Every oven is different and each form will have a varying time to cook. I find the most common is 350 degrees for 45 minutes or use the frying pan for patties. Makes 4 patties, 20 meatballs or 1 small loaf.

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