This week I found it on sale for 1.69/lb, so I bought about 10 lbs. I cooked it in three different ways, all at the same time. I made porcupines, which are meatballs with rice in them that pokes out and looks like porcupines. I also cooked up about three and a half lbs of hamburger patties, and then browned the rest of the meat to use in things like tacos, spaghetti, soups, casseroles, or sprinkle on pizza.
The meatballs get cooked and then drained, and then I add a can of cream of mushroom soup and a can of water and it makes an awesome gravy. Serve it over mashed potatoes, rice, noodles, whatever.
I like to make something like this on the first day because then at least one meal gets the benefit of using the juices in the gravy. If I’m going to cook up LOTS of meatballs, I usually cook them in the oven.
While the meatballs are going, I make up the hamburger patties, season them with Lawry’s Seasoned Salt and start them on the George Foreman grill.
The rest of the meat goes in my big soup pot and gets stirred every once in a while. I also season this with garlic and onion.
Let it drain and cool while you have dinner, and then transfer it to a big freezer bag. Don’t put it in the freezer bag before it’s cool, as it may cause the bag to break. When you need some for later meals, just take it out of the freezer and bang it on the counter to break off how much you need. I usually thaw it in the microwave for a minute at a time on 20% power.