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    Recipes — frozen beef lean mince

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    Delicious Wallaby Meatballs

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 4


        •   500 gm wallaby mince
        •   100 gm grated parmesan
        •   80 gm fresh breadcrumbs
        •   2 tbs chopped parsley
        •   2 egg yolks
        •   2 tbs olive oil
        •   500 ml good quality Italian tomato sauce
        •   2 tbs olive oil
        •   Shaved parmesan to serve


    1. Preheat oven to 180C.
    2. Mix together wallaby, parmesan, breadcrumbs, parsley, egg yolks. Season to taste. Roll into golf ball-sized balls.
    3. Place on a lined baking tray.
    4. Place under grill or top shelf of oven for 5 minutes or until well
    5. Caramelised, turn balls over & caramelise other side.
    6. Move trays to middle of oven and cook for a further 5 minutes, or until cooked through.
    7. Heat Italian tomato sauce in a saucepan, add cooked meatballs and serve with shaved parmesan and a green salad.

    This great family recipe is thanks to Best Recipes at http://www.lenah.com.au/delicious-wallaby-meatballs/

    One Pot Greek Meatballs with Lemon Dill Rice

    This recipe for one pot greek meatballs with lemon dill rice includes savory greek spiced beef meatballs, creamy Arborio rice and vegetables, all cooked together in a single pot!

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4


        •   1 1/4 pounds ground beef (90% lean is best for this recipe)
    1/4 cup breadcrumbs
        •   1 teaspoon dried oregano
    1/2 teaspoon lemon zest
        •   1 clove of garlic , minced
        •   1 egg
        •   1 teaspoon kosher salt
        •   1/4 teaspoon black pepper
        •   1 tablespoon olive oil
        •   1 1/2 cups Village Harvest Arborio Rice
    3 1/2 cups chicken broth
        •   kosher salt and pepper to taste
        •   2 zucchini , quartered lengthwise and cut into 1/2 inch thick slices
        •   1/2 cup cherry tomatoes , halved
        •   1/4 cup fresh dill , minced
        •   1 tablespoon of lemon juice


    1. For the meatballs: Combine all of the meatball ingredients along with 1 tablespoon of water in a bowl. Mix until thoroughly combined. Shape the meat mixture into balls that are 2-3 inches in diameter.
    2. Preheat the oven to 350 degrees.
    3. Heat the olive oil in a large skillet over high heat. Place the meatballs in the pan and cook for 3-4 minutes on each side or until browned.
    4. Pour the chicken broth and rice into the pan, along with 1/2 teaspoon of kosher salt and 1/4 teaspoon black pepper. Bring the mixture to a boil, cover the pan and place it in the oven.
    5. Bake for 25 minutes or until the rice has absorbed all the liquid.
    6. Place the zucchini into the pan, cover and return to the oven for an additional 5 minutes or until zucchini has cooked through.
    7. Remove the pan from the oven. Stir the lemon juice and dill into the rice and place the cherry tomatoes on top. Serve immediately.

    This great family recipe is thanks to Yummly at https://www.yummly.com/recipe/One-Pot-Greek-Meatballs-with-Lemon-Dill-Rice-2134136?prm-v1&utm_medium=email&utm_source=seasonal&utm_campaign=One_Pot_Meals?prm-v1

    Skillet Chili with Jalapeño Cheddar Cornbread Crust

    An easy skillet chili recipe where the jalapeño cheddar cornbread bakes up right on top! Not only is it less dishes to clean, it’s also a warm and cozy dinner dinner served from one pot!

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 1 hour
        •    Yield: Serves 4


        •    1 tbsp oil
        •    1 lb. lean ground beef (or chicken or turkey)*
        •    ½ large onion, chopped
        •    1 red or yellow bell pepper, chopped
        •    2 jalapeños, deseeded and diced
        •    3 cloves minced garlic
        •    1 teaspoon salt
        •    2 teaspoons EACH ground cumin AND chili powder (or more to taste!)
        •    1 teaspoon EACH smoked paprika AND chipotle or ancho chili powder (or more to taste!)
        •    1 tablespoon EACH brown sugar AND Worcestershire sauce
        •    1 (15 ounce) can EACH fire roasted diced tomatoes AND tomato sauce

    Cornbread Crust:

        •    1 (8.5 ounce) box cornbread mix
        •    1 egg
        •    ½ cup sour cream
        •    1 cup cheddar shredded cheese
        •    1 jalapeño, deseeded and diced
        •    1 teaspoon garlic powder
        •    4 tablespoons melted butter
        •    2 tablespoons water


    1. Heat the oil in a large oven-proof skillet, such as a cast iron skillet, over medium high heat. Add the ground beef and crumble as needed, allow to cook for 5-7 minutes or until the beef browns. Feel free to drain any excess grease. Add the onions, bell peppers, and jalapeños and continue to sauté for 5-6 minutes or until the veggies cook down a bit.
    2. Add the garlic and all the remaining ingredients for the chili, stir to combine. Let it come to a simmer, reduce the heat to medium-low, cover and allow it to cook for 20-25 minutes. If the chili starts drying out too much, add a few tablespoons of water and allow it to continue simmering.
    3. Position a rack in the center of the oven and preheat the oven to 375ºF. While the chili is simmering, prepare the cornbread mix.

    Cornbread Crust:

    1. Combine all the ingredients for the cornbread in a large bowl.
    2. When the chili is done simmering, remove from heat. Gently spread the prepared cornbread mix over the chili. You want it to be even distributed across the whole skillet.
    3. Place the skillet on a large baking sheet so if the juices overflow they don’t ruin the oven. Bake for 30-35 minutes or until the crust is golden brown.
    1. If you would like to use beans in your chili recipe, reduce the ground beef to ¾ pound and use 1 (15 ounce) can of beans that are drained and rinsed. I highly suggest using black beans!
    2. To make this even quicker on a weeknight. Prepare the chili mixture over the weekend and refrigerate until ready to use (chili mixture can be made up to two days in advance).

    This great family recipe is thanks to Little Spice Jar at http://littlespicejar.com/skillet-chili/print/

    Mexican Stuffed Bell Peppers and Mince Beef

    Mexican Slow Cooker Stuffed Peppers. Loaded with enchilada sauce, black beans and corn. A quick, easy and satisfying meal!

    There is so much you can do in a slow cooker. From desserts, to breakfast, you can basically make anything in a slow cooker. Throw everything together and come home to a warm meal.

    I wanted to make one of my favorite recipes in the slow cooker. I adapted my recipe for Healthy Mexican Quinoa and Turkey Stuffed Peppers and made it slow cooker friendly. This time I used brown rice in place of quinoa and added enchilada sauce for extra flavor and a little kick.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 6 hours
        •    Yield: Serves 6


        •    5-6 (depending on size) tri-color bell peppers, tops cut off and seeds and ribs removed
        •    1 pound lean ground beef or turkey, uncooked
        •    1 cup rice, cooked (mexican, brown rice, or white rice)
        •    1 cup canned black beans, rinsed and drained
        •    1 cup frozen corn, thawed
        •    1 cup red enchilada sauce
        •    ¾ cup shredded Mexican cheese, plus more for topping, if desired
        •    ½ tablespoon chili powder
        •    ½ teaspoon ground cumin
        •    salt and pepper to taste

    Optional Toppings

        •    cilantro
        •    sour cream
        •    shredded mexican cheese
        •    salsa
        •    enchilada sauce
        •    avocado
        •    lime wedges


    1. Spray the bottom of a slow cooker with nonstick cooking spray. Place the peppers inside.
    2. In a large bowl combine ground beef or turkey, rice, black beans, corn, enchilada sauce, cheese, seasoning and a sprinkle of salt and pepper.
    3. Place the filling into the cavity of each pepper.
    4. Cook on high for 2-3 hours or on low for 4-6 hours or until the meat is cooked through.
    5. Serve immediately with some of the optional toppings, if desired. Goes great with a side salad!

    This great family recipe is thanks to Yummly at https://www.yummly.com/recipe/Slow-Cooker-Stuffed-Peppers-1949773?prm-v1

    Slow Cooker Lasagna

    This slow cooker lasagna is juicy, saucy, cheesy and tastes just as good as a classic baked lasagna. You don’t even have to cook the noodles – they cook slowly with the rest of the lasagna and result in perfectly cooked tender and ultra flavorful noodles since they cook in the lasagna juices.

    Not only is this a brilliant Sunday dish – start it before church and have it ready afterwards, but it can be completely assembled the night before, refrigerated and slow cooked the following day. It works perfectly! Everyone in my family (young and old-ish ;)) was completely smitten with this dish. It’s a KEEPER!!

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 4 hr 15 minutes
        •    Yield: Serves 10-12


        •    1 lb ground beef (I used 20% fat)
        •    1 small onion, finely diced
        •    2 large garlic cloves, pressed
        •    1/4 cup red wine, any kind (or beef broth)
        •    32 oz (4 cups) marinara pasta sauce (store-bought or homemade)
        •    1/4 tsp dried thyme
        •    1/2 tsp salt and 1/4 tsp black pepper
        •    1/2 tsp granulated sugar
        •    4 Tbsp fresh parsley, chopped and divided
        •    9 regular uncooked lasagna noodles (NOT “oven ready”)
        •    15 oz reduced fat ricotta cheese
        •    16 oz low-fat cottage cheese
        •    1 large egg
        •    1 lb (4 cups) mozzarella cheese, grated, divided
        •    1/2 cup water

    What you will need: 6 Quart Slow Cooker


    1. In a large deep pan over medium heat, combine ground beef and onion and cook, breaking up the meat with your spatula until no longer pink (5 min). Add garlic and sauté 1 to 2 mins. Add 1/4 cup red wine and simmer until nearly evaporated (5 min).
    2. Add 3 cups marinara, 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp thyme, 1/2 tsp sugar and 2 Tbsp chopped parsley. Mix well, cover and simmer 5 min while you stir together your cheese sauce
    3. In a medium bowl, combine: 15 oz ricotta, 16 oz cottage cheese (un-drained), 1 large egg, 1 cup mozzarella cheese, and 2 Tbsp parsley. Mix well.
    4. Lightly oil your slow cooker. Spread 1 cup marinara sauce on the bottom then top with 3 noodles, breaking them to fit. Top with 1/3 of the Meat Sauce, sprinkle with 1/4 of your mozzarella cheese, then spread the top with 1/2 of your ricotta cheese mixture and repeat until you have 3 layers of noodles. Top the third layer of noodles with remaining meat sauce, 1/2 cup mozzarella and pour 1/2 cup water around the edges, allowing some of it to go down the side of the dish into the lasagna.
    5. Cover and cook on LOW* 3½ to 4 hours** (you can use a paper-towel to soak up any excess oil that rises to the top if desired) then top with reserved mozzarella, cover and cook 10 mins or until cheese melts. Let the lasagna rest 15 mins before serving for easier serving.

    Important: Do not cook on high!

    * Cook 3½ hours on low if slow cooking right away and 4 hours on low if slow cooking after having the lasagna assembled and refrigerated overnight.

    This great family recipe is thanks to Yummly at https://natashaskitchen.com/2017/03/03/slow-cooker-lasagna-recipe/