2,920 ground round recipes

Slow cooker honey glazed ham cooked in lemon-lime soda with a honey-mustard-clove glaze. A hands-off crockpot ham for holidays or Sunday dinner.

Savor the comforting taste of Medisterkaker, traditional Norwegian pork meatballs seasoned with warm spices and simmered to perfection. This hearty dish combines ground pork, potato starch, and a touch of milk for a tender texture, making it an ideal cozy meal for any occasion.

Easy runzas made with crescent roll dough, ground beef, cabbage, and onion soup mix. A shortcut version of the classic Nebraska meat-and-cabbage pocket.

Easy spaghetti casserole layered with a from-scratch beef and mushroom tomato sauce, tangled spaghetti and sharp cheddar, then baked under a crunchy bread crumb crust. A bubbling, crowd-feeding weeknight bake.

Two-meat meat loaf made with ground chuck and ground pork, bound with oatmeal and seasoned with allspice and thyme. Served with a whiskey-tomato pan sauce.

Very tasty and you can definitely notice the great flavor from all these spices.

Savory baked apples stuffed with brandy-seasoned pork and veal, topped with spinach, and served on a pool of port wine sauce. An elegant French-inspired autumn main course.

A big-batch deer sausage recipe with equal parts ground venison and pork, seasoned with cayenne, paprika, brown sugar, and hot sauce. Mix, stuff into casings, and you're set for the season.

Quick weeknight stroganoff with tender beef strips, canned mushrooms, and onion soup mix folded into tangy sour cream sauce: ready in 15 minutes over egg noodles.

Joyce's steak and mushroom gravy: flour-dredged round steak browned and slow-simmered in cream of mushroom soup. Classic midwestern comfort over mashed potatoes.

Juicy grilled venison burgers with just ground pork fat mixed in for moisture. Four ingredients, ten minutes of prep, and you've got wild game burgers that rival any backyard cookout.

Hungarian sausage (kolbász) is a home-smoked paprika and garlic sausage made from coarsely ground pork shoulder, beef chuck, and pork fat stuffed into natural casings, cold-smoked and air-dried for two days.

The first chili recipe appeared in West Texas at the turn of the century.

Carne guisada con papas: Mexican-American beef and potato stew with round steak, tomato sauce, cumin and garlic. The Tex-Mex weeknight comfort food simmered in one skillet.

New Mexican chili with cubed round steak, garlic, and pure chili powder simmered in a simple broth. No beans, no tomatoes, just beef and red chile the way they make it in New Mexico.

Cuban-style ground beef picadillo simmered with green olives, raisins, lime, cumin, and cinnamon. Sweet-and-savory weeknight skillet meal that piles onto rice or stuffs into tacos.