Try this trick for meatballs, meat sauces, stir-fries, and even chili: combine equal parts raw ground beef and ground pork in a bowl, using a large fork or your hands to mix the two together. Season with salt and pepper and sauté in a skillet over medium high, breaking up the pieces with a wooden spoon as the meat browns. Cook until no pink remains, about 10 minutes, adding beef stock or water if needed to deglaze the fond at the bottom of the pan. Add the meat to any recipe you see fit; we love it in Texas chili, stroganoff, or stuffed cabbage.
There's an easier method to marrying meats than constructing a turducken. For starters, try the combination of ground beef and ground pork. Ground beef — a key element in bolognese sauce, tacos, and meatballs — often needs aromatic vegetables, herbs, and spices to amplify its flavor. Ground pork, found in quick Asian stir-fries and breakfast sausages, is semisweet on its own but can be too rich and fatty. Combine the two together, and you have ground meat that's earthy and tender without tasting iron-like.
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