Add Meat Recipe

Chop and measure

Finely dice the yellow onion to make about 1/2 cup. Mince the garlic. Chop the parsley. Measure out all dry seasonings so they are ready.

If you want a finer texture in the finished meat (for tacos, fillings, or sauces), pulse the onion and garlic once or twice in a food processor to mince further, then scrape into a bowl.

Combine proteins and aromatics

Place the ground beef and ground pork in a large mixing bowl. Add the diced onion, minced garlic, chopped parsley, egg, Worcestershire sauce, salt, black pepper, garlic powder, and onion powder.

Mix gently

Using your hands or a fork, gently combine the ingredients until evenly distributed. Avoid overworking the meat to keep the final texture tender — mix just until uniform, about 30–45 seconds of hands-on mixing.

Preheat pan

Set a large skillet over medium-high heat. Add the neutral cooking oil and let it warm until shimmering (about 1 minute).

Brown the meat

Add the mixed meat to the hot skillet, breaking it up with a spatula or wooden spoon into the size you want (crumbles for sauce/tacos or larger pieces for bowls). Let it sit undisturbed for 1–2 minutes to get some browning, then continue to stir and cook until no pink remains, about 6–8 minutes total.

Deglaze and finish (optional)

If you want a little sauce or extra flavor, pour in the beef broth and scrape up any brown bits from the pan. Let the broth reduce for 2–3 minutes. Stir in the butter if using for a glossy finish and taste for seasoning; adjust salt and pepper as needed.

Rest

Remove the pan from heat and let the meat rest for 2 minutes to let juices redistribute. If using the meat in a recipe that will continue to cook (pasta sauce, casserole), slightly undercook by a minute to avoid overcooking later.

Use the cooked meat immediately in tacos, pasta sauces, rice bowls, sandwiches, or store it cooled in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

To reheat: thaw if frozen, then warm in a skillet over medium heat until heated through, adding a splash of broth or water if it seems dry.