Natural form

Raw mixed ground meat showing the loose, freshly minced texture and pinkish-red color.

Shows the ingredient exactly as purchased — its color, fat marbling, and loose crumbled texture that distinguish it from other raw proteins.

Proteins

Ground Meat (Mixed)

Minced beef-and-pork or beef-and-lamb blend — the base for meatballs, koftas, sauces, and stuffed dishes.

Ground meat is minced meat, often a mixed blend of beef with pork or lamb that balances flavor and fat. It is the workhorse base for meatballs, koftas, burger patties, bolognese and other sauces, and stuffed vegetables and pastries. The mixed blend keeps dishes moist while adding richness from the combined fats.

Mixed ground meat combines two or more protein sources—typically beef with pork, lamb, or veal—to create a ground product with superior texture, moisture, and flavor to what any single protein can achieve alone. Beef provides structural integrity and bold flavor but cooks dry without added fat. Pork contributes moisture and tenderness but can dominate a blend's taste. Lamb adds distinctive gamey, earthy notes prized in Mediterranean and Middle Eastern preparations. When ground together, the different protein matrices interlock more effectively, creating a cohesive bind that resists crumbling in applications like meatballs and koftas. The fat distributed throughout the blend acts as internal lubrication, melting slowly during cooking to keep the finished dish juicy rather than tight and dry. This practical blending of proteins appears across nearly every culinary tradition, from Italian ragù Bolognese to American meatloaf, because it solves the fundamental problem of making ground meat that is both flavorful and tender.

Measured in: g
Storage: Fridge

Types & varieties

Beef-Pork Blend

Most common Western combination; beef provides structure, pork adds fat and moisture

Beef-Lamb Blend

Traditional in Middle Eastern and Mediterranean cuisines; lamb contributes distinct gamey flavor

Pork-Veal Blend

Classic Italian combination; base for mortadella-influenced preparations and Bolognese

Triple Blend (Beef-Pork-Veal)

Traditional meat sauce ratio in Emilia-Romagna, Italy; balances leanness, fat, and fine texture

Regional Custom Blends

Baltic and Eastern European cuisines often blend beef, pork, and bacon fat; Greek koftas may include ground onion and bread

Why Mix Proteins?

Blending different meats achieves what single-protein grounds cannot. Beef provides robust protein structure and flavor but lacks intramuscular fat, making it dry when cooked. Pork contributes liberal fat content and tenderness but can overwhelm with its richness. Lamb adds distinctive gamey, earthy notes prized in certain cuisines. The fat in pork and lamb acts as an internal lubricant during cooking, keeping the ground meat moist and preventing the dense, tight texture that single-protein grounds develop. Additionally, the different protein structures in each meat create a more stable bind for applications like meatballs, where crumbling is the primary failure mode.

Fat distribution: blended fat melts more evenly throughout the mixture
Protein matrix: multiple protein types create stronger, more resilient binding
Flavor balance: dominant protein carries base flavor while others add complexity
Moisture retention: fat prevents moisture loss during cooking

Shopping and Quality

Ask the butcher to grind fresh from primal cuts rather than purchasing pre-packaged ground
Look for meat with visible fat marbling rather than a single block of white fat
For beef-pork blends, request chuck or shoulder for beef and shoulder or butt for pork
Avoid ground meat with any grayish discoloration or sour smell
Check sell-by dates and choose the freshest option available
Organic and heritage breed options offer deeper flavor but at higher cost

Common uses

Meatballs and koftas (the fat content ensures a tender, juicy bind)Bolognese and ragù sauces (triple blend creates authentic emulsified texture)Stuffed vegetables (peppers, zucchini, cabbage rolls)Meatloaf and meat patties (beef-pork blend provides moisture and binding)Sausage base (pork-dominant blends seasoned with herbs and spices)Cottage pie and shepherd's pie fillingsFilling for pierogi, manti, and similar stuffed pastas/dumplings

Tips & pitfalls

Keep meat cold (40°F/4°C or below) until ready to use; cold fat binds better and prevents smearing
Do not overwork the meat when mixing in seasonings or binders—overmixing creates dense, tough texture
Season with salt just before cooking or shaping; salting too early draws moisture and creates a dry result
Brown in a single layer with adequate space between pieces—overcrowding steams rather than sears
Use a light touch when forming meatballs or patties; pack gently to avoid compaction
Add a tablespoon of cold water or ice to meatball mixtures for extra tenderness
For burgers, allow formed patties to rest refrigerated for 15–20 minutes before cooking to set structure
When using in sauces, brown the meat in batches, then drain excess fat before adding liquid—this prevents greasiness

Nutrition

157kcal

Energy

657 kJ · per 100 g

Where the calories come from

Protein 58%Carbs 0%Fat 42%

Protein

21.8g

44% DV

Carbs

0% DV

Fat

7.1g

9% DV

Fiber

0% DV

Sugars

of which

Sodium

75mg

3% DV

Notable micronutrients

Vitamin B1278% DV

Thiamin (B1)46% DV

Zinc38% DV

Niacin (B3)36% DV

Vitamin B627% DV

Riboflavin (B2)22% DV

Source · USDA FoodData Central · approx. Game meat, deer, ground, raw

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In the shops

Matched grocery products

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Good to know

Typical fat content: 15–20% for general purpose; 20–25% for sausage and burgers; 10–15% for lean applications
Common ratios: Beef-pork: 70/30 to 80/20; beef-lamb: 70/30; triple blend: 1/3 each
Refrigerator storage: 1–2 days in original packaging; up to 5 days when repackaged
Freezer storage: 3–4 months in airtight wrapping; quality declines after 4 months
Yield when cooked: Approximately 70% of raw weight (varies by fat content and cooking method)
Texture: Finer and more cohesive than single-protein grounds due to multiple protein binding
pH considerations: Slightly acidic ingredients (tomatoes, lemon) improve bind in meatballs; baking soda tenderizes

Substitutes

All ground beef (85–90% lean) — Will be leaner and less moist; add 1 tbsp fat per pound to approximate pork contribution
All ground pork — Fattier, softer texture; works for sausage applications but may be too rich for meatballs
Ground turkey or chicken breast — Significantly leaner (5–8% fat); add pork fatback or olive oil for moisture; texture is softer
Plant-based ground meat alternatives — Different binding properties and fat behavior; may require recipe adjustments for moisture

Pairs with

AromaticsFresh herbsSpicesBindersUmami boostersAcidFats for cooking

Also called

Ground Meat (Qima) · Mixed Minced Meat · Minced Meat (Jauheliha) · Minced Meat (Keema) · Mixed Ground Meat (Mesano Meleno Meso) · Mixed Mince (Hackfleisch gemischt) · Keema · Qima