I use half ground pork and half beef in my usual ragù for pasta. I also make a pork, fennel and aubergine gratin, which is sort of halfway between a lasagne and melanzane Parmigiana.

Ground Lamb for Moroccan / North African meatballs with couscous or bulgar wheat, usually cooked tagine style.

I don’t really cook with ground chicken or turkey, but I can see them taking Thai or Vietnamese flavours very well. Perhaps small chicken balls poached in a coconut broth?

Ground Venison can be used in the place of beef, it makes a lovely rich ragù. As can ground veal, although I tend to treat that more like pork.