Ingredients    
For the meatballs
2 tablespoons sweet chili sauce
1/2 tablespoon ground nutmeg
2 tablespoons coarse mustard
1/2 teaspoon white pepper
6 tablespoons breadcrumbs
1 tablespoon milk
1 1/2 teaspoon salt
1 egg
1 pound ground beef

For the meatballs and sauce
1 tablespoon butter
16 ounces mushrooms, sliced
1 small onion, chopped
1 clove garlic, minced
1/4 teaspoon Sriracha
1 tablespoon Worcestershire sauce
2 teaspoon mustard
1/4 teaspoon ground black pepper
1/4 cup flat leaf parsley
1 cup beef broth, plus 3 tablespoons
1 tablespoon cornstarch

Instructions
1.  Mix all ingredients for meatballs except for ground beef in large bowl.  Add ground been and mix well to combine.  Using a disher/ice cream scoop, form meatballs. 

2. Heat butter in large skillet over medium heat and brown meatballs on all sides.  Transfer meatballs to plate.  Add onion to skillet and cook 1 minute before adding mushrooms and garlic.  Cook an addition 3 to 4 minutes, stirring often. 

3. Add sriracha, Worcestershire, mustard, pepper, and parsley.  Cook for 1 minute then stir in 1 cup beef broth.  Add meatballs and simmer 5 minutes. 

4. In small bowl, mix together cornstarch with 3 tablespoons beef broth.  Pour into pan and stir well.  Simmer 3 to 5 more minutes until sauce begins to thicken. 

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Comments
This recipe is from the awesome Kayotic Kitchen.  The meatballs were nice and spicy, although maybe a teeny bit too spicy!  The sauce was great as well.  I thought this was going to be closer to stroganoff in flavor, but, due to the meatball seasoning, it was actually quite different.  In a good way!

Ingredients
For the kheema
2 tablespoons olive oil
1 cinnamon stick
1 teaspoon cumin seeds
1 clove garlic, minced
1/2 inch ginger, minced
1/2 jalapeno pepper, seeded and minced
1 large red onion, thinly sliced
1/2 teaspoon turmeric powder
1/2 teaspoon chili powder
1 tablespoon coriander seeds, ground
2 pints small tomatoes, quartered
4 tablespoons ketchup
1 pound ground beef or lamb
1/2 cup frozen peas
1 teaspoon garam masala
3 tablespoons cilantro, chopped
3 tablespoons mint, chopped
1/4 cup water
2-3 green onions, chopped
Salt to taste

For rolls
4-5 dinner or burger rolls
Butter
 
Instructions
1. Heat oil in Dutch oven over medium heat.  Add cinnamon stick and cumin seeds.  Once seeds start to sputter add garlic, ginger, and jalapeno.  Stir until fragrant.  Add onions and cook until softened, stirring often.  Add turmeric, chili powder, and ground coriander and stir well.  Add tomatoes and cook, stirring occasionally, until soft.  Stir in ketchup. 

2. Add meat, peas, garam masala, mint, and cilantro.  Stir until well combined and starting to brown then pour in water.  Cook until meat is cooked through, about 5 to 10 minutes.  Remove from heat and stir in green onions. 

3. Spread rolls with butter then toast until light golden brown.  Serve Kheema Pav on rolls. 

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Comments
This recipe is from Indonesiaeats and it was very delicious!  I love sloppy joe type meals using completely different flavor profiles than what I’m used to and this certainly fit the bill.  This isn’t as wet as American sloppy joes are, so be prepared for that.  I made it with ground beef, since I’ve got a ton that I’m trying to use up. 

Ingredients
1 pound ground beef
3 cloves garlic, minced
3/4 cup fresh parsley, chopped
1 teaspoon kosher salt
2 teaspoon freshly ground black pepper
2 tablespoons butter
1/3 cup beef or chicken broth
1/3 cup half and half
 
Instructions
1. Combine beef, garlic, parsley, and salt and form into small patties. 

2. Sprinkle patties with pepper on both sides and press to adhere.  Let patties rest 15 minutes. 

3. Melt butter in large skillet over medium heat.  Sear patties until browned on both sides, about 3 to 4 minutes per side.  Remove from skillet and set aside. 

4. Add broth to skillet and scrape with wood spoon to loosen any browned bits.  Add half and half and stir.  Return patties to skillet and simmer over low heat until patties are cooked to desired doneness and sauce has reduced a bit, about 3 to 5 minutes. 

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Comments
This recipe is from Beyond Kimchee.  It was tasty enough, but I think we all would have liked more flavor in the patties themselves. 

Ingredients
2 pounds ground beef
2 tablespoons Worcestershire sauce
2 tablespoons sesame oil
1 tablespoon olive oil
1 tablespoon sesame seeds

For the sauce
1/3 cup hoisin sauce
1/3 cup sugar or honey
1/4 cup rice vinegar
1/4 cup ketchup
1 tablespoon sesame oil

Instructions
1. Heat oven to 400*F. 

2. Mix together beef, Worcestershire, and sesame oil in bowl.  Shape mixture into meatballs.  Grease baking sheet with olive oil, place meatballs on sheet and bake 15 to 20 minutes, or until meatballs are cooked through. 

3. While meatballs are baking, whisk together hoisin sauce, sugar or honey, rice vinegar, ketchup, and sesame oil in large bowl. 

4. Transfer meatballs to bowl and toss gently to coat.  Sprinkle with sesame seeds before serving. 

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Comments
This recipe is from Eat Good 4 Life.  I served these with a noodle dish and thought they were fantastic.  The sauce from these meatballs went very well with the noodles and it was fantastic.  These meatballs had a lot of flavor and we all enjoyed them. 

Ingredients
For the rice
3 cups chicken or beef broth
1 1/2 cups rice
6 cloves garlic, minced
1 teaspoon salt
1/2 cup fresh cilantro, minced

For the beef and bean filling
1/2 cup chicken or beef broth
1 (15 ounce) can pinto beans, rinsed and drained
1 tablespoon olive oil
1 onion, chopped fine
3 tablespoons tomato paste
1 tablespoon ground cumin
1 teaspoon dried oregano
1 teaspoon chili powder
1 pound ground beef
1 tablespoon lime juice
3/4 teaspoon salt

For assembly
10 ounces sharp cheddar cheese, shredded
6 tablespoons sour cream
6 (10-inch) flour tortillas

Instructions
1. For the rice, bring broth, rice, garlic, and salt to boil in small saucepan over medium-high heat. Reduce heat to low, cover, and cook until rice is tender and all liquid has been absorbed, about 20 minutes. Remove rice from heat and let sit, covered, for 10 minutes. Add cilantro, fluff rice with fork, cover, and set aside.  (If you prefer, you can do this step in the rice cooker, just use the correct amount of liquid that your cooker calls for based on the amount of rice.)

2. Meanwhile, combine broth and half of beans in medium bowl. Using potato masher, coarsely mash beans together with broth. Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add onion and cook until just beginning to brown, about 5 minutes. Stir in tomato paste, garlic, cumin, oregano, and chili powder and cook until fragrant, about 1 minute. Add beef, breaking up pieces with spoon, and cook until no longer pink, 8 to 10 minutes.

3. Stir mashed bean mixture into meat mixture. Cook, stirring constantly, until nearly all liquid has evaporated, about 3 minutes. Stir in remaining whole beans, lime juice, and salt. Remove from heat, cover, and set aside. 

4. Once rice has finished cooking, combine beef and bean filling, rice, cheese, and sour cream in large bowl (or in the skillet if it is large enough). 

5. Wrap filling in tortillas and enjoy!

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Comments
This recipe is from Cook’s Country 2013 and I made it during one of our burrito-heavy weeks.  These were really delicious and the filling ended up being enough for more than just four burritos.  The leftovers were scrumptious as well!