63 pork ball recipes

Mixed bean casserole with four kinds of beans, cubed Spam, brown sugar, ketchup, molasses, and mustard baked low and slow. A classic potluck baked beans dish.

Make your pasta dishes hearty with this tantalizing meat sauce that will make everyone want more.

Baked beef and bean casserole with elbow macaroni, sharp cheddar, and chili powder. A budget-friendly, one-dish dinner that combines chili, mac and cheese, and baked beans.

Beef and pork meat loaf loaded with melty mozzarella, Parmesan, and sautéed red peppers. Herb-seasoned with basil and thyme, glazed with ketchup, and ready in under an hour.

Peg's many bean soup simmers a pound of mixed dried beans with pork, hot Italian sausage, peppers, carrots, and grated potato that thickens the broth naturally. A rib-sticking, two-hour pot of soup.

Southwest pork stew with chorizo, butternut squash, and corn, baked under a sour cream cornbread crust. A hearty one-dish Mexican-inspired dinner.

Competition-style Texas chili with brisket and pork shoulder simmered in beer, tequila, and six jalapenos. No beans, massive flavor, thickened with masa harina.

Louisiana red beans and rice with kidney beans, andouille sausage, tasso ham, and pickled pork, thickened with file powder. A chef-level Creole classic with layered smoke and spice.

Hearty chili with cubed pork and beef, pinto beans, jalapeno, and dry red wine. Slow-simmered in a Dutch oven with Mexican oregano, cumin, and chili powder.

A two-meat chili with cubed pork and beef, pinto beans, green chiles, jalapenos, cumin, and red wine. Simmered low and slow in a Dutch oven, thickened with tortilla flour for serious body.

Texas-style no-bean chili with hand-cubed beef and pork, beer, whiskey, dried chiles, and masa harina. A fiery, competition-worthy pot that feeds a crowd.

Pork stew simmers cubed pork loin and bulk sausage with bell peppers, butternut squash, corn, and olives. Topped with a tender cornbread crust for a Southwestern Sunday supper.

A robust beef and pork chili from legendary chef Pierre Franey with coarse-ground meat, kidney beans, chile caribe, and a rich tomato-beef broth. Ready in 40 minutes.

Pierre's chili with a beef and pork blend, kidney beans, crushed tomatoes, cumin, oregano, and chili powder. Garnished with Monterey Jack, sour cream, and lime wedges.

Hearty West Indies pepper pot soup loaded with short ribs, stew beef, sweet potatoes, kale, spinach, and okra. A thick, meaty Caribbean stew that simmers into rich, layered comfort.

Sweet and sour pork made entirely in the microwave with a browning dish. Thin-sliced pork, crisp-tender veggies, and a glossy pineapple-ginger sauce served over rice. Dinner for two in 45 minutes.