Save on Pinterest

21 Ground Pork Recipes

Spice up your routine with ground pork recipes that give appetizers, breakfast, lunch and dinner irresistibly rich flavor.

1 / 21

Spaghetti Meatball Supper

It was such a joy to come home and find my mom making spaghetti and meatballs for dinner. This recipe has always been dear to my heart. —Debbie Heggie, Laramie, Wyoming
2 / 21
French Meat And Vegetable Pie Exps Gbbz19 5913 E11 27 11b 5

French Meat and Vegetable Pie

Some time ago, a co-worker brought a meat pie to lunch. The aroma was familiar—after one taste, I was amazed to discover it was the same pie my grandmother used to serve when I was a youngster! My co-worker shared the recipe, and I have been enjoying it ever since. —Rita Winterberger, Huson, Montana
3 / 21
Ginger Pork Wontons Exps Tohca19 190073 E03 12 2b Rms 7

Ginger-Pork Wontons

A flavorful, juicy pork filling is jazzed up with a delicious touch of ginger and enveloped in crispy wrappers. These surprisingly simple appetizers are the ultimate finger food and are perfect for parties. —Sandra Parton, Halifax, Nova Scotia
4 / 21

Cranberry Meatballs

Lots of people have asked me for this recipe, but I knew I had a real winner when my grandmother asked me for it! —Tammy Neubauer, Ida Grove, Iowa
5 / 21
Exps7105 Cas143580b09 16 2b 10

Pork Shepherd's Pie

Of all the shepherd's pie recipes I've tried through the years, this version is my favorite. Although I live alone, I enjoy cooking and baking for friends and family. —Mary Arthurs, Etobicoke, Ontario
6 / 21
Upper Peninsula Pasties Exps Thso18 3096 D04 18 8b 4

Upper Peninsula Pasties

I grew up in Michigan's Upper Peninsula, where many people are of English ancestry. Pasties—traditional meat pies often eaten by hand—are popular there. —Carole Lynn Derifield, Valdez, Alaska
7 / 21
Exps25575 Fr163878d01 06 5b 11

Hearty Rice Dressing

This satisfying dressing has always been received well at church socials and family reunions. The recipe feeds a crowd—I cut back if I'm serving a smaller group. —Ruth Hayward, Lake Charles, Louisiana
8 / 21
Exps25157 Fm153592b03 18 12b 1

Jiffy Ground Pork Skillet

Some people call it dinner hour, but many of us call it rush hour. Slow down the pace with this so-simple mouthwatering ground pork meal. The only thing you'll have left over is time to share with your family at the table. —Brigitte Schaller, Flemington, Missouri
9 / 21
Maple Sausage Patties Exps Sddj17 29196 B08 05 5b 1

Maple Sausage Patties

Maple syrup, sage, thyme and a little liquid smoke give a delightful flavor to these homemade sausage patties. They're always a treat, but especially alongside pancakes or French toast. —Margaret Eid, Huron, South Dakota.
10 / 21
Ham Balls With Brown Sugar Glaze Exps Thd16 6835 07b 27 6b 9

Ham Balls with Brown Sugar Glaze

These smoky-sweet meatballs are a Pennsylvania Dutch specialty. I like setting them out when folks come to visit. —Janet Zeger, Middletown, Pennsylvania
11 / 21

Puttanesca Meatball Sliders

Their just-right size and spice set these tender meatballs apart from others you may have tried. Placed on soft dinner rolls and topped with a zesty sauce, these unique sliders quickly win over a crowd. —Amy Coeler, Lemoore, California
12 / 21
Vietnamese Pork Lettuce Wraps Exps66655 Thrra2874593d01 31 8bc Rms 2

Vietnamese Pork Lettuce Wraps

Casual, flavorful and low in carbohydrates, these Vietnamese Pork Lettuce Wraps are a perfect and low-fuss way to feed a group. Place the ingredients in separate dishes and let your guests assemble their own wrap, which allows them to personalize to suit their tastes. —Gretchen Barnes, Fairfax, Virginia
13 / 21
Exps 176862 Fm143298c03 14 3bc Rms 2

Mini Pork Pies

As a child, I discovered my love of pork pies. I used to help my father deliver oil on Saturdays, and we would stop at a local place to have the meaty pastries for lunch. —Renee Murby, Johnston, Rhode Island
14 / 21
Pork Chive Pot Stickers Exps Tohfm23 175249 P2 Md 09 09 7b

Pork & Chive Pot Stickers

Here's my top make-ahead appetizer. My three kids are old enough to cook these pot stickers right from the freezer. They're a lot more nutritious than the ones you get at a restaurant. —Marisa Raponi, Vaughan, Ontario
15 / 21

Cannelloni-Style Lasagna

I created this lasagna, combining two family favorite dishes, for our family's Christmas celebration. It was extra special because my parents had just come back from a trip to Italy. —Deborah Loop, Clinton Township, Michigan
16 / 21

Pork & Shrimp Pinwheels

Here's my homemade version of the dim sum I enjoy in restaurants. The little pinwheels can either be fried or baked. —Julie Merriman, Seattle, Washington
17 / 21
Exps191775 Sd163614b12 03 8b 29

Egg Roll Noodle Bowl

We love Asian egg rolls, but they can be challenging to make. Simplify everything with this deconstructed egg roll made on the stovetop and served in a bowl. —Courtney Stultz, Weir, Kansas
18 / 21
Grilled Ham Burgers Exps Thjj17 186158  C02 07 4b 110

Grilled Ham Burgers

My family loves my ham loaf, so I decided to make the ham loaf mixture into patties and grill them—it was an instant hit. Adding the arugula gives these burgers a peppery bite and honey mustard dressing adds just the right sweet and sour flavor. —Susan Bickta, Kutztown, Pennsylvania
19 / 21

Sassy Southwest Stuffed Shells

When I was a child, my mom made this dish quite often. When I came across her recipe on an index card, I quickly copied it. Over the years, I have made very few changes to retain that taste-of-home memory. —Kellie Braddell, West Point, California
20 / 21
Green Chili Stew Exps4594 Egb143305b10 03 1b Rms 8

Green Chile Stew

Peppers give this down-home green chili stew a wonderful rich flavor your family will love. —Mary Spill, Tierra Amarilla, New Mexico
21 / 21

Old-Fashioned Cabbage Rolls

It was an abundance of dill in my garden that led me to try this. My family liked the taste so much that, from then on, I made my old-fashioned cabbage rolls recipe with dill. This is how to make easy cabbage rolls. – Florence Krantz, Bismarck, North Dakota

Kristin Sutter
A big fan of homegrown cooking, Kristin has been a writer and editor for nearly 20 years. She has mastered the art of learning from her inexpert riffs on other people's truly good recipes.