I begin by expressing my appreciation for ground meat! It is such a versatile protein that can be eaten alone, added to meals, extend pasta dishes, a great meat in vegetable soup, especially when rolled into small, seasoned meat balls with a mixed vegetable medley, shepherd’s pie, and many other flavorful dishes!
I usually buy a large amount of 78% to 80% lean ground meat and separate into 1 1/2 pound portions before freezing in anticipation of cooking at different times in my meal preparations.
Take your ground meat and add freshly grated garlic, three cloves for me, finely chopped onion, one large onion, salt, pepper, 1/2 teaspoon smokey cumin, 1/2 tsp ground ginger or grated fresh ginger, 1 teaspoon paprika, coarse salt and fresh-ground pepper to taste.
Place spread 1/2 inch apart on cooking sheet adding sliced onion, and sliced bell peppers and fresh parsley flakes for taste. Be generous with your fresh herbs and onions and garlic as this tenderizes and flavors the meat!
Roll into balls or tubes or flat circles according to how you feel, and bake in a 350 degree oven for 20-25 minutes.
While your ground meat is cooking, peel your potatoes and cut in sticks for fries. Boil in salted water and add fresh, grated garlic and season salt to your water. Boil your fries only up to the point of releasing excess sugar and still firm, but soft and pliable for reduced fry time. If you feel that the cooking time was too much, rinse and drain boiling water, replace with cold water to stop the cooking process. Drain and dry excess water from your potatoes with paper towels.
Fry in preheated cooking oil, lightly salt your frying potatoes to taste. If your fries are ready before your meat, you can keep fries hot in the oven while meat cooks. Let your meat rest for 5 minutes before eating and serve with fries accompany with slices of tomato, lettuce and try mustard or mayo as a condiment for your fries see if you like it!
I also warm my onion rolls while oven is still hot from having cooked the ground meat