This One Pan Chicken Meatballs with Orzo recipe is so delicious, and only takes 45 minutes to make! Homemade chicken meatballs are cooked in a creamy Parmesan sauce with Orzo pasta to make a satisfying dish the whole family will love!

Love orzo? See my 10 Best Orzo Recipes here or try this Lemon Chicken Orzo Soup next!

We are meatball obsessed and this easy one pan meal is one of our favorites!

This Chicken Meatballs recipe is cooked in a creamy garlic parmesan sauce with orzo pasta, making it a full meal deal that is ready in record time.

This one pan orzo recipe makes a deliciously comforting meal that’s perfect for lazy weekends or even busy weeknights. It has so much flavor that your guests will love it, too!

Add a salad or some colorful veggies on the side and dinner is done.

If it’s your first time making meatballs, you’ll be surprised how easy it is! Meatballs are a great thing to stash away in the freezer for easy dinner prep and they are so versatile.

For classic Italian meatballs, see this Easy Meatball Recipe, then check out my Sweet and Sour Meatballs, my Swedish Meatballs Recipe, and these Easy Meatballs in Orange Sauce to keep weeknight meals fresh and exciting.

For more delicious one pot meals, try my One Pot Teriyaki Chicken & Rice, Orecchiette Pasta with Sausage, and this Sun Dried Tomato and Spinach Orzo recipe!

Ingredients Needed:

Chicken Meatballs

• Chicken: use lean ground chicken for the best flavor. You can also use pork or turkey.
• Breadcrumbs: any brand of breadcrumbs will work, or you can make your own in a food processor. Fine bread crumbs work best.
• Cheese: use freshly grated Parmesan cheese if you can — it has the best flavor!
• Milk: any kind of milk will do here to help bind the meatball ingredients together (you can even sub water in a pinch!).
• Egg: to bind the meatballs.
• Seasoning: use a combination of fresh parsley, Italian seasoning, salt, fresh garlic, onion powder, and black pepper to give the chicken mixture loads of flavor.

Garlic Parmesan Orzo

• Seasoning: use freshly minced garlic, salt, and pepper for this orzo recipe.
• Broth: I use a low-sodium chicken broth to better control the saltiness of this dish.
• Orzo: use dry, uncooked orzo pasta. You will find it in the pasta aisle of your local grocery store.
• Cream: you can use any kind of cream to make this creamy orzo, but heavy cream will work best and give the richest sauce.
• Cheese: use Parmesan cheese that you grate yourself for the best flavor.

How to Make One-Pan Chicken Meatballs with Orzo

This recipe takes a bit of prep time but it’s well worth it! Full instructions are included in the recipe card below.

1. Mix meatball ingredients: In a large bowl, combine chicken, bread crumbs, cheese, milk, egg, parsley, Italian seasoning, salt, garlic, onion powder, and pepper. Mix well, then let it sit for a bit before using it.
2. Cook meatballs: Roll the meat mixture into 1-1¼” balls, put them into a hot pan with oil, and sear until golden brown.
3. Make sauce and add orzo: Sauté the garlic, add the broth, and deglaze the pan. Bring it to a low boil, then add the orzo, cream, parmesan, salt, and pepper, and stir.
4. Add meatballs: Place the meatballs on top of the sauce, cover, and simmer to cook. Taste and serve.

One Pan Chicken Meatballs with Orzo FAQs

Tips and Notes

• Meatballs. You can use pre-made meatballs here, even pre-cooked frozen meatballs, or leftover meatballs from another meal! Simply add them to the pasta and continue cooking until heated through. 
• Orzo. Any kind of small pasta works here, but you are aiming for the same cook time since the meatballs need to finish cooking through in the time it takes the pasta to cook to al dente. With another type, you may need to add additional broth to cook to al dente. (Got extra orzo? Try my One Pan Tuscan Orzo with Chicken next!)
• Cream. I do not recommend using lighter cream or milk since the extended cooking time can cause it to curdle. High fat dairy works best!
• Broth. You can use chicken stock or vegetable broth for a milder chicken flavor.

One-Pan Chicken Meatballs with Orzo Variations

• Use different type of chicken. You could use any kind of chicken with this recipe. Chicken thighs or diced chicken breast would be great too. Just make sure they’re cooked thoroughly before serving.
• Mix up the meat. Next time, try making these meatballs with ground turkey or use my recipe for Turkey Meatballs for a similar flavor. You can also use ground beef or ground pork for a different flavor. Check out my Easy Meatball Recipe for more tips on making other kinds of meatballs.
• Change the seasoning. I’ve used Italian seasoning in this recipe, but you can use other fresh herbs, dried herbs, or spices to make it your own.
• Add some heat. Turn up the heat with some red pepper flakes or hot sauce added to the chicken meatball mixture.

Serving Suggestions

The great thing about this one-pan meal is that it can be made and served on its own!

To make it a larger meal or to make it go further, you can make some delicious vegetable side dishes to go along with it.

Try it with my Cheesy Baked Asparagus and Honey Glazed Carrots for more comforting flavors.

Try a mixture of my Roasted Carrots, Roasted Vegetables, Air Fryer Green Beans, or Green Beans with Bacon to add nutrients and color to the table!

We always have some bread on the table too, so try my Cheesy Garlic Bread or this classic Garlic Bread recipe to enhance those garlicky flavors.

More Easy One-Pot Recipes to Try

Dinner

Chicken Pot Pie Soup

Dinner

Garlic Parmesan Orzo Pasta recipe

Pasta

BEST Hamburger Helper Recipe

Chicken

Chicken Gnocchi Soup

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One Pan Chicken Meatballs with Orzo

This One Pan Chicken Meatballs with Orzo recipe is so delicious, and only takes 45 minutes to make! With homemade chicken meatballs in a creamy Parmesan sauce, it's cooked with yummy Orzo pasta to make a filling dish the whole family will love!

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 586cal

Author Ashley Fehr

Ingredients

Chicken Meatballs

• 1 pound ground chicken (454 grams)
• ½ cup dry breadcrumbs (55 grams)
• ½ cup Parmesan cheese (35 grams)
• ¼ cup milk
• 1 egg
• ¼ cup fresh parsley (finely chopped) optional
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 1 teaspoon minced garlic
• ½ teaspoon onion powder
• ¼ teaspoon black pepper

Garlic Parmesan Orzo

• 2 cloves garlic (finely minced)
• 2½ cups low sodium chicken broth
• 1½ cups dry orzo pasta (about 278 grams)
• ⅔ cup cream (any kind – heavy cream will give a richer flavor, light cream will be a bit thinner)
• ¼ cup shredded Parmesan cheese
• ½ teaspoon salt
• ¼ teaspoon black pepper

US Customary – Metric

Instructions

Chicken Meatballs

• In a large mixing bowl, combine chicken, bread crumbs, cheese, milk, egg, parsley, Italian seasoning, salt, garlic, onion powder, and pepper. Mix well but don’t overmix; make sure there are no clumps of bread crumbs in the mixture. Let sit for 10-20 minutes for the bread crumbs to absorb excess moisture.
• Roll into 1-1¼” balls.
• Heat a large skillet over medium-high heat. Add 2 tablespoons of oil and sear the meatballs on all sides until golden brown.
• Remove to a plate and cover with foil to keep warm.

Garlic Parmesan Orzo

• Add the garlic to the skillet and cook for 1 minute.
• Add the broth and scrape the bottom of the pan with a wooden spoon to deglaze. Bring it to a low boil.
• Add the orzo, cream, parmesan, salt, and pepper, and stir. Place the meatballs on top, cover, and simmer over medium-low heat for 10 minutes until the orzo is al dente. It might look liquidy at first, but it will thicken quickly!
• Taste and serve.

Video

Notes

*We love meatballs, so there’s a good amount of meatballs per serving in this recipe. If you prefer, you could increase the orzo to 2 cups and the broth to 3¼ cups to serve more people.

*Baking meatballs: you can also bake the meatballs and add them to the orzo after they are cooked. Bake at 400 degrees F for about 12 minutes, until the internal temperature reaches 165 degrees F.

Ingredients and Substitutions:

• Meatballs: you can use any kind of meatballs here, even pre-cooked frozen meatballs. Simply add them to the pasta and continue cooking until heated through.
• Orzo: any kind of small pasta works here, but you are aiming for the same cook time since the meatballs need to finish cooking through in the time it takes the pasta to cook to al dente.
• Cream: I do not recommend using lighter cream or milk since the extended cooking time can cause it to curdle.

Storage

• Store: Store leftovers in an airtight container in the refrigerator for 2-3 days. Allow it to cool to room temperature before putting it in the fridge.
• Make-Ahead & Freeze: The best way to make this recipe ahead of time is to make the meatballs and freeze them to use later on. Freeze them either before or after searing them. Allow them to cool, then put them on parchment paper on a baking tray in a single layer. Flash freeze them, then store them in Ziploc bags in the freezer for up to 3 months.

Nutrition

Calories: 586cal | Carbohydrates: 59g | Protein: 42g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 160mg | Sodium: 1440mg | Potassium: 976mg | Fiber: 3g | Sugar: 5g | Vitamin A: 605IU | Vitamin C: 7mg | Calcium: 298mg | Iron: 3mg

The post One Pan Chicken Meatballs with Orzo appeared first on The Recipe Rebel.

These Chicken Lettuce Wraps are healthy, comforting, and so easy to make! Similar to P.F. Chang’s (if not better!) and you can have them any time you want from the comfort of your own home!

This easy recipe is a delicious Copycat of PF Chang’s lettuce wraps (with our own tastes and preferences added in, of course!). They’re the perfect size for an appetizer or as a side dish to a larger Asian-inspired meal!

With perfectly seasoned tender ground chicken and chopped vegetables, cooked in a delicious Asian sauce, and wrapped in fresh soft lettuce leaves, it’s healthy AND comforting.

Using soft lettuce leaves in place of normal tortilla wraps is a great way to make wraps low carb without compromising on any of the tasty fillings! We also love serving this over Baked Rice.

For some more Asian inspired dinner recipes, check out my One Pot Teriyaki Chicken, Rice & Vegetables, this Sweet and Sour Pork, my Pineapple Chicken, and this One Pot Chicken Chow Mein Recipe!

Ingredients Needed:

Sauce ingredients

• Soy Sauce: use low-sodium soy sauce to better control the saltiness of your sauce.
• Honey: adds sweetness to the sauce, you can use your favorite kind.
• Hoisin Sauce: you should be able to find this in the Asian food section of your local grocery store.
• Rice Vinegar: find this in the Asian food aisle as well, or use Apple Cider Vinegar in a pinch.
• Cornstarch: makes the sauce a little bit thicker, so that it doesn’t run out all over the place!
• Sesame Oil: adds some healthy fats and flavor to the sauce — if you don’t have any, you can skip it and don’t need to substitute it for another oil.

Lettuce Wraps

• Chicken: use lean ground chicken for these healthy lettuce wraps.
• Water Chestnuts: these are optional but I find they add a great flavor and texture to this dish (although my kids disagree).
• Onion: I used white onion for a strong savory flavor.
• Bell Pepper: I used red bell pepper, but any color will do. Bell peppers are great for adding a splash of color, but also great for nutrients, and the warmer the color of the pepper, the sweeter the flavor!
• Seasoning: a combination so freshly minced garlic, freshly minced ginger, kosher salt, and chili flakes will add so much flavor to this dish!
• Lettuce: The best lettuce to use for lettuce wraps is butter lettuce, but you can use another kind of lettuce if you like. Romaine lettuce hearts or iceberg lettuce will work too, it just might have more of a crunch to it.
• Garnish: use shredded cabbage, carrot matchsticks, fried noodles, and sesame seeds for garnish to add a bit of texture, and don’t forget some freshly chopped green onions for an added flavor!

How to Make Chicken Lettuce Wraps

This recipe is quick and easy to make! Full instructions are included in the recipe card below.

1. Cook chicken and veggies: Cook the ground chicken, water chestnuts (if using), onion, and bell pepper.
2. Add seasoning: Add garlic, ginger, salt, and chili flakes to the pan.
3. Make sauce: Combine all sauce ingredients (soy sauce, water, honey, hoisin sauce, rice vinegar, corn starch, and sesame oil) in a large bowl, and set aside.
4. Add sauce to chicken: Add the sauce and cook just until thickened. Serve in lettuce wraps with shredded cabbage, carrot matchsticks, fried noodles, green onions, sesame seeds, or toppings as desired.

Chicken Lettuce Wraps FAQs

Tips and Notes

• Dice veggies small. I recommend dicing the vegetables quite small so that you get the maximum flavor from them in this mince mix.
• Season to your preference. Adjust the amount of seasoning in the ground chicken mix to suit your own preference. Start with less and add more to taste!

Chicken Lettuce Wraps Variations

• Mix up the protein. You can use any kind of mince in these wraps. Ground beef, ground turkey, or ground pork would taste great. OR try making these Asian lettuce wraps with pulled pork from my Crockpot Pulled Pork recipe!
• Seafood. Make seafood lettuce wraps by using shrimp instead of ground chicken.
• Add veggies! Add whatever vegetables you want to bulk out this recipe and make to go further, while also adding more nutrients! Shiitake mushrooms are a great choice.
• Spice. Change up the spice level by using red pepper flakes instead of chili flakes, or add some cayenne pepper or hot sauce to the mix to heat it up!

Serving Suggestions

This Chicken Lettuce Wraps recipe is great to use as an appetizer or a meal on its own.

Serve with my Sweet and Sour Chicken recipe, or this Slow Cooker Mongolian Beef with Pineapple for a full Asian-inspired spread, with some Instant Pot Jasmine Rice and Air Fryer Broccoli on the side!

More Delicious Appetizer Recipes

Appetizers

Homemade Rotel Dip

Appetizers

Chicken Bacon Alfredo Potato Skins

Appetizers

Cream Cheese Fruit Dip

Appetizers

Garlic Parmesan Chicken Wings

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Chicken Lettuce Wraps

These Chicken Lettuce Wraps are healthy, comforting, and so easy to make! Similar to P.F. Chang's (if not better!) and you can have them any time you want from the comfort of your own home!

Course Main Course

Cuisine Asian

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 300cal

Author Ashley Fehr

Ingredients

Sauce

• ¼ cup low-sodium soy sauce
• ¼ cup water
• 2 tablespoons honey
• 2 tablespoons hoisin sauce
• 2 tablespoons rice vinegar
• 1 tablespoon cornstarch
• 1 teaspoon sesame oil

Lettuce Wraps

• 1 pound ground chicken
• 1 cup water chestnuts chopped optional
• ½ onion diced
• ½ bell pepper chopped
• 2 garlic cloves minced
• 1 teaspoon fresh ginger minced
• ½ teaspoon salt
• ¼ teaspoon chili flakes
• 1 head butter lettuce
• shredded cabbage, carrot matchsticks, fried noodles, green onions, and sesame seeds for garnish (as desired)

US Customary – Metric

Instructions

• In a large bowl combine all sauce ingredients (soy sauce, water, honey, hoisin sauce, rice vinegar, corn starch, and sesame oil). Set aside.
• Lightly grease a large skillet with non-stick spray. Cook ground chicken, (water chestnuts if using), onion, and bell pepper over medium-high heat, until chicken is browned and vegetables have softened slightly about 5-7 minutes.
• Add garlic, ginger, salt, and chili flakes to the pan. Cook for 1 minute.
• Add the sauce and cook just until thickened, about 2 minutes.
• Spoon on to separated lettuce leaves to make wraps. Serve with shredded cabbage, carrot matchsticks, fried noodles, green onions, sesame seeds, or toppings as desired.

Video

Notes

Store: Store the chicken mixture in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before assembling the wraps. Store the lettuce separately as the leaves will go soggy if stored with the chicken.

Freeze: You can freeze the chicken mixture for up to 3 months in a freezer-safe container or portioned in Ziploc bags.

Nutrition

Serving: 166g | Calories: 300cal | Carbohydrates: 29g | Protein: 23g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 1312mg | Potassium: 899mg | Fiber: 4g | Sugar: 15g | Vitamin A: 1853IU | Vitamin C: 23mg | Calcium: 39mg | Iron: 3mg

The post Chicken Lettuce Wraps appeared first on The Recipe Rebel.

This Shepherd’s Pie is a classic cozy comfort food! Juicy ground beef and veggies simmered in a rich tomato sauce, then topped with creamy mashed potatoes.

Shepherd’s Pie is one of those classic comforting meals that you can whip up any time and it just sounds good.

Flavorful ground beef in a rich tomato-y sauce with the perfect blend of veggies all topped off with a layer of buttery, creamy mashed potatoes. I mean, does comfort food get any better than that?

I know we all have our own version of this classic (and yes, we’ll get into the lamb v. beef debate down below!), but this is mine, and I hope you enjoy it as much as we do!

Looking for more Shepherd’s Pie-inspired recipes? Check out my BBQ Chili Shepherd’s Pie, Creamy Turkey Shepherd’s Pie, or Meat Lover’s Shepherd’s Pie!

Ingredients Needed:

• Oil: use a neutral flavored oil to sauté the veggies and brown the beef.
• Aromatics: we’re creating a flavor base with the classic veggie trio made up of carrots, celery, and onion.
• Seasonings: a simple blend of salt, minced garlic, and black pepper kick the flavor of the ground beef up a notch.
• Ground Beef: use lean ground beef so it isn’t too oily. You can also swap this with ground pork, turkey or chicken.
• Beef Broth and Cornstarch: whisked together to form a slurry which helps absorb moisture and thicken the beef mixture.
• Ketchup and Tomato Paste: adds richness and flavor to the sauce.
• Worcestershire Sauce: provides the tomato sauce with a subtle salty tang.
• Frozen Veggies: we’re adding some extra color and texture with the addition of frozen peas and frozen corn.
• Mashed Potatoes: we’re making a quick homemade mashed potatoes recipe with russet or golden potatoes, milk, butter, dried parsley, salt, and pepper.

How to Make Shepherd’s Pie

This classic comfort food recipe takes just 15 minutes to prep!

1. Sauté the aromatics and beef: In a skillet, heat oil over medium-high heat, then add in the carrots, celery, and onion. Cook until translucent, then add in garlic, salt, pepper, and beef. Continue cooking until the beef is browned.
2. Make the sauce: In a bowl, whisk together broth and cornstarch. Add that to the skillet, then mix in ketchup, tomato paste, Worcestershire sauce, peas, and corn. Cook until thickened.
3. Make the potatoes: Place potatoes into a pot of cold water, salt well, and bring to a boil over high heat. Cook until softened, then drain the water. To the potatoes, add milk, butter, and seasonings. Mash until smooth.
4. Assemble the pie: Spread mashed potatoes over the beef mixture, then brush the top with 2 tablespoons of melted butter. Bake until heated through.

Shepherd’s Pie FAQs

Variations

• Use another meat. Ground lamb or ground turkey would also be delicious.
• Try other potatoes. You can put any mashed potatoes you like over your ground beef and veggies. Try Cheesy Make Ahead Mashed Potatoes, Garlic Mashed Potatoes, or Cream Cheese Mashed Potatoes.
• Add more veggies. Sauté more veggies with the onion, celery, and carrot or add frozen mixed veggies with the peas and corn. You really can’t go wrong!
• Make it vegetarian. Swap the ground beef out for a meatless variety or add more veggies to bulk it up.
• Make it cheesy. Layer on a handful of shredded cheddar for a gooey, cheesy finish.

Serving Suggestions

This Shepherd’s Pie can totally be a complete meal all on its own, but if you want to bulk it up a bit, feel free to serve it alongside any of your favorite side dishes.

I love a slice of Garlic Bread, a pile of Roasted Green Beans, or Roasted Vegetables.

More Savory Pie Recipes You’ll Love

Dinner

Chicken Pot Pie

Dinner

Turkey Pot Pie

Dinner

Mexican Shepherd’s Pie

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Shepherd’s Pie

This Shepherd's Pie is a classic cozy comfort food! Juicy ground beef and veggies simmered in a rich tomato sauce, then topped with creamy mashed potatoes.

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6 servings

Calories 418cal

Author Ashley Fehr

Ingredients

• 1 tablespoon oil
• 2 large carrots peeled and diced
• 2 ribs celery finely chopped
• 1 medium onion finely chopped
• 1 teaspoon salt
• 1 teaspoon minced garlic
• ¼ teaspoon black pepper
• 1 lb lean ground beef
• 1 ½ cup low sodium beef broth
• 1 tablespoon corn starch
• ¼ cup tomato ketchup optional
• 3 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 1 cup frozen peas
• 1 cup frozen corn

Mashed Potatoes

• 1 ½ lbs russet or golden potatoes (peeled and cut into 1/2" pieces)
• ¼-½ cup milk
• ¼ cup + 2 tablespoons butter, divided
• ½ teaspoon dried parsley
• salt and pepper to taste

US Customary – Metric

Instructions

• Heat oil in a large oven-safe skillet (about 3 quarts or 12" diameter) over medium-high heat. (If you don't have an oven-safe skillet, simply transfer the beef mixture to a baking dish after cooking).
• Add carrots, celery and onion and cook until onion is softened and translucent. Stir in garlic, salt and pepper and cook 1 minute.
• Add beef and cook until completely browned.
• Whisk together broth and corn starch. Add broth and scrape any browned bits off the bottom of the pan.
• Stir in ketchup, tomato paste, Worcestershire sauce, frozen peas and corn. Cook until slightly thickened.
• Set aside.

Mashed Potatoes

• Place potatoes in a large pot and cover with cold water. Salt well and bring to a boil over high heat. Reduce heat and boil until tender, about 10-12 minutes.
• Drain potatoes. Add ¼ cup milk, ¼ cup butter, parsley and season to taste. Mash until smooth, adding more milk as necessary.

Assembly

• Preheat oven to 375 degrees F.
• Spread mashed potatoes over beef mixture.
• Melt 2 tablespoons butter and brush over the top of the potatoes.
• Bake for 20-25 minutes, until light golden brown and heated through.

Nutrition

Calories: 418cal | Carbohydrates: 42g | Protein: 23g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 898mg | Potassium: 1268mg | Fiber: 5g | Sugar: 8g | Vitamin A: 4158IU | Vitamin C: 24mg | Calcium: 69mg | Iron: 4mg

The post Shepherd’s Pie appeared first on The Recipe Rebel.

These Ground Turkey Tacos are made with rich, juicy, flavorful ground turkey in your favorite tortillas. Finish them off with the best taco toppings for a healthy and delicious weeknight meal!

There is probably nothing I love more than an easy dinner. One that is made with ingredients I already have, that takes next to no time to come together, and that the whole family will love.

Well, these Ground Turkey Tacos are one of those dinners!

This recipe takes just 15 minutes (yes, you read that right) and the result is incredibly flavorful and juicy ground turkey you can serve in tortillas with any of your favorite toppings.

This meal is healthy, filling, and a total hit!

Serve it with Homemade Salsa, Instant Pot Jasmine Rice and a glass of Blueberry Lemonade for your next taco Tuesday!

Ingredients Needed:

• Ground Turkey: I use 1 pound of lean ground turkey for this recipe. You can swap it for 1 lb of any ground meat, but then you won’t have turkey tacos 😉
• Onion: our aromatic flavor base for the ground turkey.
• Tomato Paste: mixed into the turkey to add moisture and rich tomato flavor.
• Garlic: fresh, finely minced garlic adds just the flavor these turkey tacos need.
• Brown Sugar: optional, but helps balance out the acidity in the tomato paste.
• Seasonings: we’re using a simple blend of chili powder, cumin, oregano, salt, paprika, and black pepper.
• Water: adds moisture and helps distribute the seasonings throughout the ground turkey.
• For Serving: tortillas (corn or flour), shredded cheddar, chopped lettuce, tomato salsa, cilantro, avocado, tomatoes, you name it!

How to Make Ground Turkey Tacos

This 15 minute dinner is loaded with flavor and made with ingredients you probably already have on hand.

1. Brown the turkey: In a large skillet, cook the turkey and onion until browned and softened.
2. Add the aromatics and seasonings: Mix in the tomato paste, garlic, brown sugar, and seasonings. Cook until combined.
3. Mix with water: A little at a time, stir in water until the mixture comes together.
4. Serve: Serve in tortillas with all of the toppings of your choice.

FAQs for Turkey Tacos

Tips and Notes

• Season to taste. You can adjust the amount of whatever seasoning you like to make the ground turkey your own. Start with less and add more to taste!
• Play with texture. We like to add enough water to make the ground turkey a little bit saucy as it mixes with the tomato paste. Feel free to add as much or as little as you like until your desired texture is reached.
• Don’t skip the brown sugar. While the added brown sugar is optional, it really does help to balance out the bitterness of the tomato paste. I recommend adding it.
• Swap the meat. Okay, I know. Then it wouldn’t be Ground Turkey Tacos. BUT this recipe works great with ground beef or ground chicken too!

Serving Suggestions

I love to serve the ground turkey in corn or flour tortillas topped with shredded cheddar cheese, finely chopped lettuce, jarred tomato salsa, and fresh cilantro, avocado, and tomatoes.

Feel free to bulk your meal up with a side of chips and salsa, Mexican rice and beans, or roasted veggies!

More Taco Recipes You’ll Love

Dinner

Instant Pot Chicken Tacos (shredded chicken tacos)

Dinner

Cheeseburger Baked Tacos

Uncategorized

Classic Weeknight Tacos

Dinner

Baked Hawaiian Chicken Tacos with Pineapple Salsa

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Ground Turkey Tacos

These Ground Turkey Tacos are made with rich, juicy, flavorful ground turkey in your favorite tortillas. Finish them off with the best taco toppings for a healthy and delicious weeknight meal!

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 8 tacos

Calories 171cal

Author Ashley Fehr

Ingredients

• 1 lb lean ground turkey
• 1 medium onion (finely diced)
• 2 tablespoons tomato paste
• 2 cloves garlic (finely minced)
• 1 tablespoon brown sugar (optional)
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 teaspoon salt
• ½ teaspoon paprika
• ¼ teaspoon black pepper
• ½-1 cup water

For serving

• 8 corn or flour tortillas
• 1 cup shredded cheddar cheese
• 1 cup finely chopped lettuce
• ½ cup jarred tomato salsa
• fresh cilantro, avocado, tomatoes, etc. as desired for serving

US Customary – Metric

Instructions

• Cook ground turkey and onion in a large skillet over medium heat until browned.
• Stir in tomato paste, garlic, brown sugar, chili powder, cumin, oregano, salt, paprika and pepper and cook until combined.
• Add a little water at a time, stirring until combined. The combination of the tomato paste and the water will make the taco mixture a little saucy which we love. Add only as much water as you want until your desired consistency is reached.
• Serve with tortillas, lettuce, cheese, salsa, tomatoes, avocado, sour cream, and any other toppings you enjoy!

Notes

*Nutrition information includes tortillas, cheese, lettuce and salsa but no other optional toppings.

Substitutions:

• You can swap the turkey in this recipe for ground chicken, pork or beef.
• Feel free to omit or adjust any of the seasonings in this recipe to your tastes — bump up the spice or play around with it if you like! Just keep in mind all changes will affect the flavor in the end.
• Brown sugar: you do not have to use sugar but I highly recommend it as it balances out the bitterness of the tomato paste. You can use another sweetener if you prefer. 

Nutrition

Serving: 76grams | Calories: 171cal | Carbohydrates: 18g | Protein: 19g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 576mg | Potassium: 376mg | Fiber: 3g | Sugar: 4g | Vitamin A: 594IU | Vitamin C: 3mg | Calcium: 106mg | Iron: 2mg

The post Ground Turkey Tacos appeared first on The Recipe Rebel.

This Crockpot Meatloaf Recipe is a comfort food classic made easier in the slow cooker. It’s perfectly moist, packed with flavor, and takes a quick 10 minutes to prep!

Love meatloaf? Check out my Sheet Pan Mini Meatloaf and Roasted Potatoes, this juicy Easy Turkey Meatloaf or this Air Fryer Meatloaf!

You know how much I love my crockpot!

I mean, crockpot recipes are just so easy! Throw everything into the crockpot, walk away for a while, and come back to a home cooked meal. They are lifesavers around here on busy days.

Well, this Crockpot Meatloaf Recipe is another insanely easy slow cooker recipe. Just mix everything, form a loaf, and set it in the crockpot to cook.

The great thing about Crockpot Meatloaf is that it really is so hard to mess up. Classic meatloaf has a reputation for being somewhat dry. Well, make it in the crockpot and say goodbye to dry meatloaf. The low, slow cooking method creates the juiciest meatloaf of all time!

It is still loaded with flavor with a sweet and tangy glaze that takes it over the top.

We like to serve it with Cheesy Make Ahead Mashed Potatoes, Mom’s Homemade Buns and Easy Broccoli Salad or Homemade Coleslaw for a comforting meal that is totally make-ahead friendly!

Ingredients Needed:

• Ground Beef and Ground Pork: 85-93% fat is perfect with enough moisture to stay juicy but not too greasy. You can swap some for chicken or turkey if you prefer, and ground Italian sausage would add great flavor as well!
• Parmesan Cheese: adds lots of salty flavor!
• Eggs: binds the meatloaf ingredients together to help hold its shape.
• Seasonings: Italian seasoning, salt, onion powder, black pepper. You can also use finely diced onion in place of the onion powder if you prefer.
• Breadcrumbs: I use seasoned breadcrumbs to add even more flavor. They combine with the milk to act as our glue 😀
• Milk: soaks into the breadcrumbs to give the meatloaf structure and add tons of moisture.
• Meatloaf Glaze: ketchup, brown sugar, ground mustard — perfectly sweet and tangy!

How to Make Crockpot Meatloaf

This Crockpot Meatloaf recipe takes a quick 10 minutes to prepare before cooking!

1. Combine the meatloaf ingredients: In one bowl, stir together ground beef, ground pork, parmesan, eggs, and seasonings. In a separate bowl, combine breadcrumbs and milk. Mix the two until just combined — don’t overwork it!
2. Form the loaf: Form a tin foil sling by folding a long piece of tin foil and placing it in the crockpot and spray with cooking spray. Shape the meat into an oval and set it on top of the foil sling.
3. Make the glaze: In a bowl, mix together ketchup, brown sugar, and ground mustard to make your glaze. Spoon ⅓ of the glaze over the meatloaf.
4. Cook: Cover the crockpot and cook on low for 5 hours. Check the internal temperature and brush on the remaining glaze before serving.

Crockpot Meatloaf Recipe FAQs

Tips and Notes for Crockpot Meatloaf

• Use lean meat. Since the low and slow cooking method is less likely to dry the meatloaf out, I often use lean ground beef and lean ground pork.
• Don’t over-mix. Overworked meat can become dry and tough. Mix only until just combined!
• Make a sling. Make a foil sling by folding a large piece of tin foil until you have a piece that’s 3 inches wide and long enough to sit on the bottom and reach up the sides of the crockpot. This makes it so much easier to remove the meatloaf from the pot!
• Grease the pot. Before adding the meatloaf to the crockpot, spray both the pot and the foil with nonstick spray to prevent the meatloaf from sticking.
• Check the temp. After 5 hours, check to see if the internal temperature of the meatloaf is 160ºF. If it isn’t, cook for another 30-60 minutes.
• Let it rest. Allow the meatloaf to sit for 10-15 minutes before slicing into it to let the flavor and juices settle back in.

Serving Suggestions

This Crockpot Meatloaf is a classic comfort food meal that’s perfect with pretty much any of your favorite side dishes.

I love Garlic Mashed Potatoes, Homemade Mac and Cheese, Green Beans with Bacon, or Roasted Potatoes and Carrots!

More Crockpot Dinners

Looking for more classic comfort foods made in the crockpot? Here are a few of my favorites!

Dinner

Crockpot Chicken and Dumplings

Dinner

Crockpot Lasagna

Dinner

Crockpot Chicken and Noodles recipe

Dinner

Crockpot Potato Soup

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Crockpot Meatloaf recipe

This Crockpot Meatloaf Recipe is a comfort food classic made easier in the slow cooker. It's perfectly moist, packed with flavor, and takes a quick 10 minutes to prep!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 5 hours hours

Total Time 5 hours hours 10 minutes minutes

Servings 8 servings

Calories 338cal

Author Ashley Fehr

Ingredients

• 1 pound lean ground beef
• 1 pound lean ground pork
• ½ cup shredded Parmesan cheese
• 2 eggs
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• 1 teaspoon onion powder or 1 small finely diced onion
• ½ teaspoon black pepper
• ¾ cup dried seasoned bread crumbs (about 80 grams)
• ½ cup milk
• ⅓ cup ketchup
• 3 tablespoons brown sugar
• ¼ teaspoon ground mustard

US Customary – Metric

Instructions

• In a large bowl combine ground beef, ground pork, Parmesan, eggs, Italian seasoning, salt, onion powder and black pepper.
• In a medium bowl, combine bread crumbs and milk. Add to the meat mixture and mix just until combined.
• Create a foil sling for your meatloaf by folding a large piece of tin foil until you have a piece about 3 inches wide and long enough to sit on the bottom of the crockpot and reach up the sides. Place it in the crockpot. Spray the crockpot and foil with non stick spray.
• Shape your meatloaf mixture into an oval and place on top of the foil sling.
• Stir together the glaze: ketchup, brown sugar, ground mustard. Spoon about ⅓ of the glaze on top of the meatloaf, being careful not to contaminate the batch by touching the uncooked meat and then touching the remaining glaze.
• Put the lid on and cook for 5 hours on low.
• Check the temperature to ensure it has reached a minimum 160 degrees F. If not, continue cooking 30-60 minutes.
• Scrape off any excess fat on the sides of the meatloaf and brush on the remaining glaze. Remove from the slow cooker and let rest for at least 10 minutes before slicing.

Notes

Substitutions:

• You can substitute fresh, fine bread crumbs for dried, but you will need only ¼ cup milk for the same amount of crumbs.
• You can swap the ground beef and/or pork for turkey, chicken or Italian sausage.
• You can leave out the Parmesan if you prefer, but it does add a savory, salty flavor that can’t be beat.
• You can swap the onion powder for fresh, finely chopped onion (about ½ cup)
• To bake in the oven: place in a casserole dish and bake for 1 hour-1.5 hours at 375 degrees F. The exact cook time will vary depending on how thick and how wide your meatloaf is.

Nutrition

Calories: 338cal | Carbohydrates: 14g | Protein: 27g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 693mg | Potassium: 465mg | Fiber: 1g | Sugar: 6g | Vitamin A: 206IU | Vitamin C: 1mg | Calcium: 127mg | Iron: 3mg

The post Crockpot Meatloaf Recipe appeared first on The Recipe Rebel.

This is the juiciest Chicken Burger Recipe! Made with a few simple ingredients, they’re freezer friendly and can be grilled or fried!

See the step by step recipe video down in the recipe card.

Burger season is upon us and we’re making it a good one!

We started with a step by step video for our Best Burgers Ever, and now we’re moving on to these incredibly juicy and flavorful chicken burgers.

We love grilling burgers in the summer (really, all year round!), but there’s no place for the dry, flavorless burgers of the past.

Just like our turkey burger recipe, these chicken burgers are easy to make! With just a few ingredients and a few minutes prep, you can make the juiciest burgers you’ve ever had!

Serve on a Homemade Hamburger Bun with Spicy Mayo, Homemade Coleslaw Recipe and Air Fryer Frozen French Fries for a fun summer meal!

Now the only question is what are you going to top them with?

How to make juicy chicken burgers:

1. Add your ground chicken and the rest of your burger ingredients to a large bowl.
2. Mix well, but don’t overmix! We want everything combined but not tough.
3. Shape your chicken burger patties. I usually figure 4 burgers per 1lb of ground meat, and this gives good sized burgers. Try to shape them a little larger than your buns as they will shrink somewhat as they cook.
4. If grilling, it’s a good idea to chill your patties or pop in the freezer for 30-60 minutes before grilling. If pan-frying, you have a little more flexibility and can chill or cook right away — just remember to grease the grill or the pan so they don’t stick!
5. Grill 5-6 minutes per side, just until a meat thermometer inserted in the center reaches 165 degrees F. Brush with barbecue sauce in the last few minutes of cooking, so that it caramelizes somewhat but doesn’t burn.
6. Serve!

Ingredients and Substitutions:

• Ground Chicken: since these are chicken burgers, we are using ground chicken. However, you can use this as a base recipe for any burger you want to make. You can swap the chicken for turkey, beef or pork, or just a portion of it.
• Bread crumbs: dry bread crumbs are used in these chicken burgers because ground chicken usually needs a little assistance holding together. The dry bread crumbs will soak up any extra moisture and help the meat to hold together.
• Barbecue sauce: the barbecue sauce helps to bind but also adds a ton of flavor!
• Seasoning: I use seasoning salt, onion powder and garlic powder to season my chicken burgers, but you can get creative if you want!

How long do you cook chicken burgers?

How long you need to cook chicken burgers depends on how hot you are cooking them and how thick you have made them.

Generally, 4-6 minutes on medium-high heat is about right, but it’s always a good idea to check the internal temperature with a meat thermometer to ensure they are safe to eat.

A minimum internal temperature of 165 degrees F is required for ground poultry.

Can I freeze chicken burgers?

Absolutely!

We love making a big batch of chicken burgers (or any burgers, for that matter!) and freezing them to enjoy all summer long.

To freeze, simply place chicken burger patties on a parchment lined baking sheet and freeze for 1-2 hours, until firm.

Place patties in a resealable freezer bag, label, and freeze up to 3 months before cooking and serving.

Perfect for summer meal prepping!

What can I serve with chicken burgers?

We love a good selection of summer sides with our chicken burgers! Here are a few of our favorites!

• Easy Potato Salad (or Instant Pot Potato Salad if you have a pressure cooker!)
• Creamy Ranch Bowtie Pasta Salad
• Broccoli Salad – a family favorite!
• Creamy Fruit Salad – for a side or dessert!
• Homemade Coleslaw – better than store bought!

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Juicy Chicken Burger Recipe

This is the juiciest Chicken Burger Recipe! Made with a few simple ingredients, they're freezer friendly and can be grilled or fried!

Course Main Course

Cuisine American, canadian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 burgers

Calories 223cal

Author Ashley Fehr

Ingredients

• 1 lb ground chicken
• ¼ cup barbecue sauce
• ¼ cup seasoned bread crumbs
• ¾ teaspoon seasoning salt
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder

Instructions

• Combine all ingredients in a large bowl.
• Divide evenly into 4 sections and shape into patties. (If grilling on an outdoor grill, I recommend chilling or even freezing before cooking as it will help them keep their shape).
• Heat a grill pan over medium-high heat. Lightly grease with non stick spray.
• Place chicken burgers on grill pan and cook for 3-4 minutes per side. Brush with barbecue sauce and cook for an additional 1-2 minutes per side until an internal temperature of 165 degrees F is reached.
• Serve on buns as desired.

Video

Nutrition

Calories: 223cal | Carbohydrates: 13g | Protein: 21g | Fat: 10g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 788mg | Potassium: 654mg | Fiber: 1g | Sugar: 6g | Vitamin A: 55IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg

The post Chicken Burger Recipe appeared first on The Recipe Rebel.

This Instant Pot Chili is a hearty meal made in one pot, with lean ground beef, beans, tomatoes and chili spices. An easy make ahead and freezer friendly meal!

See the step by step recipe video down in the recipe card.

This post is sponsored by Canola Eat Well and I was compensated for my time in creating this recipe. Thank you for supporting those that make The Recipe Rebel possible!

Chili is one of our favorite meals, and we enjoy it in all seasons!

On a burger or a hot dog (in a homemade hot dog bun, of course!), in a bowl with loads of tortilla chips, over a baked potato, or on nachos!

I confess, it took me a while to try making chili in the Instant Pot.

I’d heard too many stories of getting the burn message, because chili is thick and tomato-based — two things that often don’t go well under pressure.

But I’m glad I did, because this Instant Pot Chili is now a family favorite! I love that it cooks quickly and is mostly hands off.

Ingredients and Substitutions:

• Canola oil: Canola oil is our oil of choice! It is made in Canada by Canadian farmers, and provides more good fats than most other popular plant oils. It is a good source of Omega-3 and monounsaturated fatty acids. It’s also inexpensive, neutral-tasting and can handle high cooking temperatures. In our books, it’s a no-brainer!
• Onions: You can use any type of onion for this recipe, but I usually opt for yellow or red. If you don’t have any, a small amount of onion powder (½ teaspoon or so) can be substituted.
• Peppers: Bell peppers add such great flavor and nutrition to this chili, and you can use any color of bell pepper. For extra kick, add in a chopped jalapeno pepper (leave the seeds in for even more spice!).
• Lean Ground Beef: I use lean or extra lean ground beef in this recipe, because that’s usually what we have on hand. I like to brown it with the vegetables (the canola oil the vegetables are cooked in ensures that our lean meat doesn’t stick!) before adding the seasoning and the rest of the ingredients.
• Seasoning: the seasoning in this chili is on the mild side, since we have a range of spice tolerances in this family, and spice is easy to add in to individual bowls with a splash of hot sauce or sriracha. If you want extra spice, you can easily adjust this to your tastes!
• Beef broth: I use low sodium options whenever possible so that I can adjust the salt to our tastes. If you are using regular beef broth, you may want to omit the salt and adjust the seasoning after the cook time.
• Crushed Tomatoes: I’ve made this recipe with diced tomatoes and crushed tomatoes, but I prefer crushed tomatoes as it helps to thicken the chili once it is stirred in. You could substitute for tomato sauce if you don’t have crushed tomatoes on hand.
• Beans: I use a combination of red kidney beans and black beans in this recipe. Any canned beans (not dry) will work, or you can omit them if necessary.

Tips and Tricks for making Instant Pot Chili:

1. Turn your Instant Pot to saute and wait until it says “hot”. Then add your canola oil and let it heat for a minute or two before adding your vegetables.
2. Saute your vegetables for a few minutes until crisp-tender, but they will continue to cook under pressure so they don’t need to be softened completely.
3. Add your ground beef and allow to brown with your vegetables. Again, it doesn’t need to be cooked completely since it will easily cook while under pressure.
4. Stir in dry seasonings before adding liquid: this helps to “wake up” the spices after a long time in the cupboard.
5. Add the broth and beans and stir well, scraping the button to remove any stuck on bits on the bottom of the Instant Pot.
6. Add the tomato paste and crushed tomatoes on top, but do not stir. This will help to prevent a burn message during pressure cooking!
7. After the cook time is up, allow at least 10 minutes for the pressure to release on its own. If you open it too soon, you may end up with your chili splattered all over your kitchen cupboards!

What if I get a burn message on my Instant Pot?

A burn message can be common when cooking chili because of the thickness of the recipe and the acid from the tomatoes.

To prevent a burn message, be sure to scrape the bottom well with a wooden or metal spoon to remove any bits before pressure cooking.

Also make sure you do not stir in the tomato sauce — we want thin liquid on the bottom of the pot.

If you do get a burn message, turn the Instant Pot off and gradually release the pressure.

You can try to scrape the bottom and add a little more liquid, but if there are burnt bits on the bottom you may not want to do that.

The best option might be to pour the chili into a large pot and simmer on the stove for 15-20 minutes.

Optional chili toppings:

Chili toppings are half the fun of making chili! Here are some of our favorites:

• sour cream
• sliced green onions
• tortilla chips or tortilla strips
• crackers
• shredded cheese
• sliced jalapenos
• fresh diced tomatoes
• fresh cilantro

How to freeze leftover chili:

Instant Pot Chili is the perfect recipe to make ahead and freeze for later! Small bags or containers are great for individual servings, topping potatoes or stirring into pasta.

Simply divide chili between freezer-safe containers or freezer bags, seal and freeze up to 3 months.

To serve, let thaw overnight in the refrigerator or, if using a freezer bag, you can place in a small amount of cool water for 30 minutes to thaw.

More Instant Pot recipes you’ll love!

• Instant Pot Chicken and Dumplings
• Instant Pot Pulled Pork
• Instant Pot Goulash – another ground beef dinner!
• Instant Pot Brown Rice

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Instant Pot Chili

This Instant Pot Chili is a hearty meal made in one pot, with lean ground beef, beans, tomatoes and chili spices. An easy make ahead and freezer friendly meal!

Course Main Course

Cuisine American, canadian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Pressure building and releasing: 20 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 493cal

Author Ashley Fehr

Ingredients

• 2 tablespoons canola oil
• 1 medium onion (finely diced)
• 1 red pepper (finely chopped)
• 2 lbs lean ground beef
• 2 ½ tablespoons chili powder
• 1 teaspoon minced garlic
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 2 teaspoons salt
• 1 ½ cups low sodium beef broth
• 540 ml canned black beans (rinsed and drained)
• 540 ml canned red kidney beans (rinsed and drained)
• 798 ml canned crushed tomatoes (28 oz)
• 2 tablespoons tomato paste
• 1/3 cup ketchup or barbecue sauce

Instructions

• Turn the Instant Pot to saute. When it reads "Hot", add the oil and let heat for 1-2 minutes.
• Add the onion and pepper and cook for 2-3 minutes, until slightly softened. Add the ground beef and cook, crumbling, until mostly browned.
• Stir in chili powder, garlic, oregano, cumin, and salt and cook for 1 minute.
• Add beef broth and scrape the bottom with a wooden spoon to remove any stuck on bits. Stir in black beans and kidney beans.
• Turn the Instant Pot off. Add the crushed tomatoes and tomato paste but DO NOT stir.
• Place the lid on the Instant Pot and turn the valve to sealing. Select Manual or Pressure Cook, and set the cook time to high pressure for 10 minutes. It will take about 10 minutes to come to pressure and begin counting down.
• When the cook time is up, turn the Instant Pot off and allow the pressure to release naturally for 10 minutes, then open the valve to release the remaining pressure.
• Stir the chili well and add ketchup or barbecue sauce (a little acidity at the end of the cook time really bumps up the flavor!). Taste and adjust seasonings to your preferences, adding additional spice if needed.

Video

Notes

*1 serving is roughly 1 2/3 cups

Nutrition

Calories: 493cal | Carbohydrates: 47g | Protein: 47g | Fat: 14g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 1558mg | Potassium: 1774mg | Fiber: 16g | Sugar: 13g | Vitamin A: 1861IU | Vitamin C: 44mg | Calcium: 145mg | Iron: 9mg

The post Instant Pot Chili appeared first on The Recipe Rebel.

This easy Meatball Recipe is tender, juicy and flavorful! Bake them, fry them, or slow cook — they work with any sauce you enjoy! See step by step recipe video down in the recipe card.

Try them in this Italian Meatball Soup, Albondigas Soup, or this Swedish Meatballs recipe!

It’s the first Monday of the month which means this easy Meatball recipe is our 6 Ingredient Staple for February!

I’ve never shared a classic, never fail meatball recipe here on The Recipe Rebel and it was time.

We are meatball-obsessed, and I’m so glad I perfected this recipe!

It’s now our first choice when we’re making these Slow Cooker Swedish Meatballs and these Slow Cooker Cranberry Meatballs.

Over the last few months, I’ve been testing these meatballs with different ingredients, different cooking methods, different sauces, to be sure that they are worthy of being your go-to

Although they are made with just a few ingredients, they are perfectly juicy and loaded with flavor! Plus, I’ve included lots of different ways to make them your own down below.

Bookmark this one, because I’ve got lots of different recipes to use these meatballs in coming up this month!

How to make meatballs:

Here is a quick overview of what we’re doing! See the full recipe in the recipe card down below:

1. Stir together your bread crumbs and water in a small bowl and let sit while you measure out the rest of your ingredients.
2. Add your beef, pork, cheese (if using), eggs, Italian seasoning, salt and pepper to a large bowl. Add your soaked bread crumbs and combine — but don’t overmix!
3. Shape into 1″ balls, but don’t squeeze together too firmly.
4. Cook — you can pan fry, bake, or throw into some sauce simmering on the stove top or slow cooker. I’ve tried it all, and here are my thoughts on what works best!

Cooking options: Baked, Fried, Simmered or Air Fryer:

Baked meatballs:

I almost hate to say this, but baked meatballs were our favorite out of the many, many ways that we tried cooking them.

I found that it was easiest to bake them and get them just perfectly cooked than it was to fry or simmer them — and it’s also the most hands off way!

We actually found them even juicier than the ones I simmered in sauce from raw.

The important thing to remember when baking meatballs is to bake them at a high temperature and only to the point where they are cooked — the longer you bake them after that the more they will dry out!

The recipe below includes my cook time and temperature for best results.

Pan Fried Meatballs:

If you really like that golden crust, you can opt to pan fry your meatballs instead.

However, what I found when frying was that it took some time for the meatballs to cook through after the exterior was browned, which can result in a dry meatball.

If you want to pan fry them, I recommend frying to brown the exterior, then simmering in some sauce to finish cooking.

If you want to pan fry them and cook all the way through, I recommend medium heat and a couple tablespoons of canola oil. Brown on each side and then cover and reduce heat to medium low to finish cooking.

Simmered Meatballs (in sauce):

You can also add these meatballs to a simmering sauce to cook, right from raw!

This was our second favorite way of cooking them, and it yielded pretty juicy meatballs overall.

The trick with simmering the meatballs is that your sauce cannot be too hot, or the outside of the meatballs can become dry as it is overcooked. The goal is a low simmer, cover and cook for about 15-20 minutes, flipping once.

Air Fryer:

The Air Fryer is actually one of our two favorite ways to cook meatballs (along with baking them) — the only problem is that our air fryer doesn’t fit as many, so it would take quite a few batches.

Since I like to make a bunch at once, the oven is still our preferred method overall. But if you’ve got an air fryer and don’t want to heat up the oven, check out my Air Fryer Meatballs recipe!

Variations and Substitutions for this meatball recipe:

The bread crumbs:

I have found that using fresh slices of bread which are processed into fine bread crumbs yields the juiciest meatballs!

Some recipes call for bread that is torn into chunks and soaked — I don’t recommend this method as it leads to unappetizing chunks of overly-moist bread in the middle of your meatballs, rather than an even moisture.

You can swap the fresh fine bread crumbs for dried bread crumbs, seasoned or unseasoned, or Panko bread crumbs and proceed with the recipe as written.

The water:

I know that milk is often used to soak bread crumbs, and you can absolutely swap this water for milk.

Considering that this recipe is part of my 6 Ingredient Staples series, I wanted to see how simple I can make this recipe while still keeping maximum flavor and juiciness! I decided to soak my bread crumbs in water and didn’t notice any difference in flavor or texture.

If you are using lean ground meat, you could opt to soak the bread crumbs in canola or vegetable oil to add some fat back into your meatballs — because fat is flavor!

You can use almost any liquid here, even beef or chicken broth would work great and add lots of flavor.

The meat:

Higher fat ground meat will give you the best results in this meatball recipe, as they are juicier and more flavorful by nature. You can always swap the regular ground beef and pork for lean, but keep in mind they will not be as juicy.

You can also swap the beef and pork for almost any ground meat: chicken, turkey, veal, or Italian sausage for an extra punch of flavor!

Again, just keep in mind that the leaner your meat, the less juicy and flavorful your meatballs — not that they won’t still be delicious!

The cheese:

Although I’m the kind of person that likes to give a substitution for almost everything, there is a ton of shredded Parmesan cheese in here for a reason — it makes meatballs delicious!

It adds flavor and moisture, so freshly grated is best.

I tested this recipe with 2 cups cheese, 1 cup cheese, and no cheese — both 1 and 2 cups of cheese had a deliciously cheesy flavor. 2 cups cheese is definitely for Parmesan cheese lovers and best served with tomato sauce!

1 cup gives a light, cheesy flavor that we love with spaghetti and creamy sauces.

Parmesan cheese in sweet and sour meatballs is a strange combination, so if you want to make all-purpose meatballs, I recommend leaving it out. They will still be delicious!

The seasoning:

I kept my seasoning simple for a reason, but there are lots of ways you can mix it up!

Add in minced garlic, fresh chopped herbs, dried basil, or red pepper flakes for some spice! You could even add in a teaspoon of hot sauce if you like things on the hot side.

How to serve these meatballs:

These meatballs are great with a wide variety of sauces, or on their own! Here are a few ideas:

• Your favorite jarred tomato sauce (my favorite homemade is coming next week)
• In this Swedish Meatball sauce
• With your favorite store bought barbecue sauce or this homemade BBQ Sauce
• In this Slow Cooker Pineapple Brown Sugar Meatballs recipe

How to freeze meatballs:

I absolutely love having a big stash of homemade meatballs in the freezer — they’re perfect for adding to a simmering pot of sauce or soup for quick weeknight meals!

To freeze, simply bake until cooked through and allow to cool for 20-30 minutes.

Place in an airtight container or (even better!) zip top freezer bag — making sure to squeeze all the air out before sealing completely. Label, place in the freezer and freeze up to 3 months.

When ready to eat, you can simply toss right from frozen into whatever sauce you have simmering. Heat through and serve.

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Easy Meatball Recipe

This easy Meatball Recipe is tender, juicy and flavorful! Bake them, fry them, or slow cook — they work with any sauce you enjoy!

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 40 meatballs

Calories 77cal

Author Ashley Fehr

Ingredients

• 2 slices soft bread (about 120 grams or 1.5 cups fresh. fluffed bread crumbs – **see note)
• ¼ cup water
• 1 lb ground beef
• 1 lb ground pork
• 1 cup shredded Parmesan cheese (fresh if possible)
• 2 eggs
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• ½ teaspoon pepper

Instructions

• Preheat oven to 425 degrees F and line a baking sheet with tin foil — optional but helps with clean up!
• Tear bread into small pieces and place in a food processor (a blender may work). Process until the bread is in fine crumbs and combine with water. Stir and let sit for a few minutes. (*If you do not have a food processor, you may also mash the bread with the water until it is in fine crumbs).
• In a large bowl, combine beef, pork, cheese, eggs, Italian seasoning, salt, pepper and soaked bread until just combined — don't overmix!
• Shape into 1.5-2" balls (I get about 40 this way, but you can get up to 60 if you shape them into 1" balls) and place 1" apart on the baking sheet.
• Bake for 10-15 minutes (longer for 2" rounds, shorter for 1" rounds), until a meat thermometer reads at least 160 degrees F in the largest meatballs (a meat thermometer is your best chance at having perfectly cooked meatballs!)
• Remove from the oven and let cool slightly. Add to your favorite sauce, or let cool for 20-30 minutes before placing in a freezer safe bag or container and storing in the fridge or freezer.

Video

Notes

*Nutrition information is per meatball if 40 meatballs are made

** I know it’s tempting to swap fresh bread crumbs for dried, but I recommend fresh bread if you can. It adds so much moisture! If you need to swap for dried, I would start with 1 cup dried bread crumbs, and add enough liquid so that they are soaked but not sitting in water. You will need more than ¼ cup liquid because they will absorb more (they are drier) than fresh bread crumbs.

Nutrition

Calories: 77cal | Carbohydrates: 1g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 27mg | Sodium: 121mg | Potassium: 73mg | Fiber: 1g | Sugar: 1g | Vitamin A: 35IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg

The post Easy Meatball Recipe (Homemade Meatballs) appeared first on The Recipe Rebel.

These Air Fryer Meatballs are incredibly juicy on the inside, and golden brown on the outside! They’re loaded with flavor and made with just a few ingredients!

New to the air fryer? Check out my Best Air Fryer Recipes for Beginners, this JUICY Air Fryer Chicken Breast or this Air Fryer Steak!

We love our meatballs around here — whether they’re in tomato sauce like these Spaghetti and Meatballs, as Sweet and Sour Meatballs over rice, served as an appetizer out of the crockpot (like these Pineapple Brown Sugar Meatballs!), or with a rich gravy like these Swedish Meatballs recipe, we can’t get enough!

I have been testing out everything I can think of cooking in our air fryer, and we are blown away with how good these Air Fryer Meatballs are.

If you are tired of being fed dry, flavorless meatballs, you need to try these!

They are such a great base for so many other recipes, and they’re also perfect for adding to your freezer stash (more on that below! ).

Like we found with this Air Fryer Chicken Breast, the air fryer just does the best job at cooking meat and poultry with no risk of drying it out. The fact that it cooks hands off is just a bonus!

Reasons we love these Air Fryer Meatballs:

• They cook quickly, even more quickly than in the oven at the same temperature — mine were ready in 6-10 minutes, but that will depend on the size.
• They brown up so nicely, with no oil at all!
• They stay so super juicy on the inside, it’s kind of incredible.
• They’re easy to make! There’s no turning or flipping or fussing — just roll the mixture into balls and toss them in.

Variations and Substitutions for these meatball ingredients:

• Meat: higher fat ground meat will give juicier meatballs, it should go without saying! That being said, I’ve made these with lean ground meat and they are still delicious. You can also use ground turkey, ground chicken or Italian sausage!
• Bread crumbs: I’ve found that fresh, fine bread crumbs + liquid equals moist meatballs. You can swap the fresh for dried if you’re in a pinch, but definitely don’t skip the soaking!
• Water: I kept my ingredient list as simple as possible, so I soak my bread crumbs in water. You can swap this for milk or almost any other liquid (that makes sense to use!).
• Cheese: The cheese adds incredible flavor, and freshly grated is best if you have it. You can skip it, and I do when I am making meatballs for sweet and sour sauce or another sauce that doesn’t go well with the cheesy flavor
• Seasoning: Again, if you want, you can experiment! I like meatballs simply seasoned so I can use them in a variety of ways.

How to freeze air fryer meatballs:

I love having a big bag of juicy homemade meatballs in the freezer — they are so perfect for adding to a simmering pot of sauce or quick weeknight meals!

To freeze, simply bake until cooked through and allow to cool for 20-30 minutes at room temperature.

Place in a zip top freezer bag — making sure to squeeze all the air out before sealing completely. Label, place in the freezer and freeze up to 3 months.

To serve, you can simply throw them right from frozen into whatever sauce you have simmering. Heat through and devour.

What to serve with meatballs:

• These meatballs work perfectly in this Slow Cooker Cranberry Meatballs recipe.
• Serve over this Instant Pot Brown Rice with a bottle of your favorite sweet and sour or teriyaki sauce.
• Toss them with this healthier Pesto Spinach Alfredo Sauce and serve over pasta
• This Pineapple Brown Sugar BBQ Sauce is one of our favorites and goes with everything!

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Air Fryer Meatballs

These Air Fryer Meatballs are incredibly juicy on the inside, and golden brown on the outside! They're loaded with flavor and made with just a few ingredients!

Course Air fryer, Main Course

Cuisine American, Italian

Prep Time 15 minutes minutes

Cook Time 7 minutes minutes

Total Time 22 minutes minutes

Servings 20 meatballs

Calories 77cal

Author Ashley Fehr

Ingredients

• 1 slice soft bread
• 2 tablespoons water
• 1/2 lb ground beef
• 1/2 lb ground pork
• 1/2 cup finely shredded Parmesan cheese
• 1 egg
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

• Preheat air fryer to 400 degrees F according to manufacturer directions.
• Tear bread into small pieces and place in a food processor. Process until the bread is in fine crumbs and combine with water. Stir and let sit for a few minutes.
• In a large bowl, combine beef, pork, Parmesan, egg, Italian seasoning, salt, pepper and soaked bread until just combined — don't overmix!
• Shape into 1.5-2″ balls (I get about 20 this way, but you can get up to 30 if you shape them into 1″ balls).
• Lightly grease your air fryer basket with non stick spray and fill with meatballs, leave a 1/2″ space between them. You will likely need to do a couple of batches.
• Cook for 7-8 minutes at 400 degrees F, until a meat thermometer inserted in the largest meatball reads a minimum of 160 degrees F. If they are not done, put back in and cook 2 more minutes.
• Repeat until all meatballs are cooked and serve.

Nutrition

Serving: 1meatball | Calories: 77cal | Carbohydrates: 1g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 27mg | Sodium: 121mg | Potassium: 72mg | Fiber: 1g | Sugar: 1g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg

The post Air Fryer Meatballs appeared first on The Recipe Rebel.

I don’t know about you, but firing up the grill and making some chicken burgers gets me so excited for summer! Especially when there’s grilled pineapple involved.

I feel like March is the time we really start to get excited about summer coming.

The sun starts shining brighter, the days get longer, we switch (hopefully!) from snow boots to rubber boots, and start splashing in puddles instead of making snowmen.

Since summer seems so short here, we really try to get as much grilling in as we can while the weather is nice. Burgers, steak, pizza, chicken, vegetables — you name it, it’s on the grill.

I know you know how much I love my pineapple, and I love it on everything.

Sliders, crisps, tacos, rice or my Mom’s Pineapple Squares — when it comes to pineapple, I am just not picky.

These Hawaiian Chicken Burgers with Grilled Pineapple are a new favourite with everyone — even the kids! I’m always prepared for a battle when something new is on the table, but these were a hit from the first bite!

The chicken burgers are made with just a few ingredients, but they get a ton of flavour from Sweet Baby Ray’s Hawaiian Barbecue Sauce — it is sweet and savoury and the tropical vibes from pineapple juice are the perfect addition here!

You really don’t need much else to flavour your chicken. Just some salt and pepper and you’re good to go

You can absolutely mix things up and use your favourite variety of Sweet Baby Ray’s sauces — go for something more spicy if that’s your style! These burgers would also be great with beef or pork, but I love that these are a lighter option for warmer weather. Feel free to experiment a little and come up with your own take or toppings!

Tips and Tricks for Making these Hawaiian Chicken Burgers with Grilled Pineapple:

• As I mentioned above, feel free to mix things up a bit here: add in half ground pork or lean ground beef, use another variety of Sweet Baby Ray’s barbecue sauce, or even shape them into meatballs if you’re not up to grilling — the options are endless!
• You can use fresh or canned pineapple for these burgers — the grill will bring out so much of their natural sweetness that you won’t notice much of a difference.
• These burgers are perfect for making ahead and storing in the fridge or freezer, which means you can make a great big batch when ground chicken is on sale (or mix in some ground pork for a more budget-friendly option!), flash freeze them on a baking sheet and then store in a large freezer bag to cook one or two or 10 when dinnertime strikes.

Get this recipe and more on the Sweet Baby Ray’s web site!

This recipe is sponsored by Sweet Baby Ray’s and I was compensated for my time — thank you for supporting the brands that support us!

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Hawaiian Chicken Burgers with Grilled Pineapple

Hawaiian Chicken Burgers with Grilled Pineapple are an easy, healthy dinner recipe that’s perfect for summer! Made with just a few simple ingredients and easy to make ahead or meal prep. Loaded with sweet and savoury flavours! Includes step by step recipe video.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 burgers

Calories 427cal

Author Ashley Fehr

Ingredients

• 1 lb ground chicken
• 1/2 cup Sweet Baby Ray’s Hawaiian Barbecue Sauce divided
• ¼ cup onion finely diced
• ¼ cup bread crumbs fine
• ½ teaspoon salt
• ¼ teaspoon pepper
• 4 pineapple slices fresh or canned
• 4 buns
• avocado, sliced tomato, cheese slices, lettuce or red onion as desired

Instructions

• In a large bowl, mix ground chicken, ¼ cup barbecue sauce, onion, bread crumbs, salt and pepper just until combined – don’t overmix!
• Shape into 4 equal patties and place in a single layer on a large plate.
• Place in the refrigerator for 1-2 hours (or up to 24) or in the freezer for 20-30 minutes (or up to 6 months) to chill. This step is optional but helps the burgers to stay together during the grilling process!
• Preheat the grill to medium-high heat, or about 400 degrees F. Grill burgers for about 7-8 minutes, until browned, and then flip.
• Add the pineapple slices to the grill, and grill for 3-4 minutes per side.
• Brush burgers with remaining ¼ cup barbecue sauce and cook another 7-8 minutes, until internal temperature is at least 165 degrees F with a meat thermometer.
• Remove burgers and pineapple from the grill. Serve on buns with additional toppings as desired.

Video

Nutrition

Calories: 427cal | Carbohydrates: 53g | Protein: 26g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 97mg | Sodium: 1068mg | Potassium: 702mg | Fiber: 1g | Sugar: 17g | Vitamin A: 80IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 12.1mg

The post Hawaiian Chicken Burgers with Grilled Pineapple + VIDEO appeared first on The Recipe Rebel.