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Garlic-browned ground meat is the kitchen basic that turns into a dozen dinners: onion sautéed in coconut oil, then ground meat crumbled in and seasoned with salt, pepper, and coarse garlic powder. Seven to ten minutes in the skillet and you have a warm brown pan of pure potential. Master this and weeknight cooking gets dramatically easier.
Pro Tips
- Get the skillet properly hot before the coconut oil goes in. A hot pan browns the meat instead of steaming it in its own juices.
- Crumble the meat into the pan with your hands and break up the chunks as it cooks. Even crumbles brown more evenly than large clumps.
- Season generously with salt, pepper, and garlic powder right after the meat goes in so the flavors cook into the meat rather than sitting on top.
- If your meat is not grass-fed, drain the excess fat before serving. Grass-fed meat renders less and usually needs no draining.
Frequently Asked Questions
Which ground meats work best for this recipe?
Beef, bison, lamb, pork, turkey, or chicken all work. The recipe also suggests fun combos: pork with beef, beef with turkey, beef with lamb, or chicken with turkey.
How many servings does this recipe make?
Six to eight servings from two pounds of ground meat — a solid base for meal prep all week.
What can I make with this browned meat?
It is the base for countless meals — season it toward any cuisine and serve it over vegetables, in bowls, or alongside roasted sides.
How long does cooked ground meat keep?
Up to 4 days in the fridge in a sealed container. Reheat in a skillet with a splash of water to bring back its juiciness.
Recipe Card
Ingredients
Method
- 1.
- Heat a large skillet over medium-high heat, about 3 minutes.
- Add coconut oil and allow it to melt.
- Toss the onion in the pan and sauté, stirring with a wooden spoon.
- Cook until crisp-tender and translucent, about 5 minutes.
- 2. Crumble the ground meat into the pan with your hands, then break up large chunks using the wooden spoon.
- Season generously with salt, pepper, and garlic powder.
- Continue to cook and stir until the meat has no pink spots and reaches a warm brown hue, about 7-10 minutes. If you’re not using grass-fed meat, drain the excess fat before you dig in. YOU KNOW HOW YOU COULD DO THAT? Meat combos can be fun! Good pairings include pork+beef, beef+turkey, beef+lamb, and chicken+turkey.
