1 14.5-oz. can kidney beans, drained, 1/4 cup liquid reserved
2 pounds 85 percent lean ground beef
2 large eggs, lightly beaten
1 large onion, finely chopped (about 1 1/4 cups)
4 cloves garlic, minced
1/2 cup chopped fresh parsley
1 teaspoon salt
1/2 teaspoon pepper
How to Make It
In a large bowl, using a fork, mash kidney beans with reserved liquid. Add beef, eggs, onion, garlic, parsley, salt and pepper and mix gently but thoroughly with your fingers.
Divide mixture into 2 portions, about 1 lb. 11 oz. each. Use immediately or place each portion in a large ziplock bag, squeeze out air and seal. Refrigerate for up to 1 day or freeze for up to 1 month.