This hearty Italian Meatball Soup is the ultimate comfort food! With tender homemade, meatballs, vegetables and pasta in a delicious tomato-based broth with Parmesan cheese, it’s a delight for your taste buds!

This Italian Meatball Soup recipe combines the savory goodness of homemade Italian-style meatballs with a flavorful broth and a variety of vegetables.

Soup can be a hard sell to my kids, but a soup that’s loaded with meatballs and pasta is always a win around here!

It’s a nutritious and balanced meal in one pot, perfect for busy weeknights for the whole family.

Whether it’s a cold winter evening or a breezy summer night, this soup is a versatile dish that fits all seasons and occasions.

The combination of beef and pork in these homemade meatballs gives them a depth of flavor and the addition of Parmesan cheese adds a hit of saltiness.

This easy soup recipe is easy to adapt, whether you prefer using leaner meat or want to add a spicy kick to it!

With ingredients like Italian seasoning, marinara sauce, and Parmesan cheese, this soup will bring the flavors of an Italian kitchen to your dining table.

It’s like a little Italian holiday, but without leaving the comfort of your home!

For more hearty soup inspiration, check out my Italian Sausage Gnocchi Soup, Italian Wedding Soup, this Chicken Rice Soup, and my Tomato Tortellini Soup.

Below you’ll find all the tips and tricks you need to make the best meatball soup!

Ingredients Needed:

Homemade Meatballs

• Bread: use a slice of soft bread to make fluffy bread crumbs to give the ground meat mixture more substance when making it into meatballs.
• Meat: I’ve used a combination of lean, ground beef and lean, ground pork for these meatballs.
• Cheese: freshly shredded parmesan cheese is best to add a great salty, umami flavor.
• Egg: helps to bind the meatball ingredients. 
• Seasoning: use Italian seasoning with salt and black pepper to bring classic Italian flavors to this dish.

Meatball Soup

• Vegetables: use a classic trio of onion, carrot, and celery to make a great savory base for the soup that’s also packed with essential nutrients.
• Tomatoes: use diced (or crushed) tomatoes as well as tomato paste for a tomato base in this soup that works well with the meatballs.
• Seasoning: fresh garlic cloves, Italian seasoning, salt, red pepper flakes, and a bay leaf will pack a ton of classic Italian flavor into this soup, with a bit of a kick too!
• Broth: I use low-sodium chicken broth to add a great depth of savory flavor, and also to better control the saltiness of the dish.
• Cheese: use a parmesan rind if you can, as it melts wonderfully into the soup, giving it a deep, rich, umami, cheesy flavor. Simply pull it out before serving.
• Pasta: I’ve used uncooked ditalini pasta here as I think it works well with the meatballs. You can use any small pasta that you have!
• Spinach: fresh spinach leaves add color, a fresh flavor, and nutrients to this soup. You can also swap with fresh kale if you have it on hand.
• Marinara Sauce: use your favorite brand of marinara sauce to add even more tomato flavor to the soup.

How to Make Italian Meatball Soup

This recipe takes a bit of time but is worth it all! Full instructions are included in the recipe card below.

Meatballs

1. Make meatball mixture: Combine the bread crumbs, beef, pork, cheese, egg, Italian seasoning, salt, and pepper, then let the mixture sit.
2. Make meatballs and sear: Make meatballs, then brown them on both sides. Remove them from the pot and set them aside.

Meatball Soup

1. Sauté veggies: Sauté the onion, carrots, and celery.
2. Add other ingredients: Add the tomato paste, garlic, Italian seasoning, salt, red pepper flakes, and bay leaf, and cook.

3. Deglaze and add broth, tomatoes, and cheese: Stir the chicken broth, diced tomatoes, and Parmesan rind, then deglaze the pot and cook.
4. Add pasta and meatballs: Stir in the pasta and meatballs, then cover and cook. Stir in spinach and marinara sauce before serving.

Italian Meatball Soup FAQs

Tips and Notes

• Don’t overmix the meatballs. Achieving tender and juicy meatballs is the first step to a successful meatball soup. When combining the meat mixture, avoid overmixing as it can result in dense meatballs. A gentle stir is all you need to bring the ingredients together. 
• Let the flavors meld. Letting the meatball mixture sit for 10-20 minutes before rolling it out into balls allows the flavors to meld, resulting in more flavorful meatballs.
• Adjusting the consistency. You might want your soup to be thicker or thinner. If the soup is too thick, adding a bit more broth can easily make it thinner. If you want it thicker, remove some of the soup, blend it with an immersion blender, and add it back in. Alternatively, use a cornstarch slurry to thicken it.
• Freshen the soup when reheating it. Add a splash of lemon juice, broth or a handful of fresh parsley to rejuvenate the flavors and bring back the vibrancy of this delicious meatball soup when reheating it.

Italian Meatball Soup Variations

• Add some garnishes. Add an extra sprinkle of freshly shredded Parmesan cheese on top of the soup before serving can elevate the dish with a creamy texture and a salty kick. You can also sprinkle some fresh herbs like parsley or basil on top to add a burst of freshness and color to the dish.
• Use a different broth. Chicken, beef, or vegetable broth can be used interchangeably, depending on your preference or dietary restrictions.
• Add more veggies. This recipe is so versatile; you can add almost any of your favorite vegetables to enhance the nutritional value and flavor. Try mushrooms, zucchini, chopped bell peppers, sweetcorn, peas, or whatever seasonal vegetables you have a surplus of!
• Use other kinds of pasta. Small pastas like orzo or mini shells are excellent substitutes for ditalini, while brown rice or quinoa are great gluten-free options.
• Add extra flavor. Add a splash of lemon juice, a dollop of sour cream, some Worcestershire sauce, or additional herbs to add an extra layer of flavor to this already delicious soup.

Serving Suggestions

We always have bread on our dinner table, but it’s a perfect side to any soup. Try my Homemade Breadsticks, a slice of my No Knead Artisan Bread, some classic Garlic Bread, or these Cheddar Bay Biscuits for dipping!

More Easy Meatball Recipes To Try

Dinner

Sweet and Sour Crockpot Meatballs + VIDEO

Dinner

Instant Pot Swedish Meatballs and Noodles

Dinner

Instant Pot Meatballs and Mashed Potatoes + VIDEO

Dinner

Slow Cooker Cranberry Meatballs Recipe + VIDEO

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Meatball Soup

This hearty Italian Meatball Soup is the ultimate comfort food! With tender homemade, meatballs, vegetables and pasta in a delicious tomato-based broth with Parmesan cheese, it’s a delight for your taste buds!

Course Soup

Cuisine American

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Calories 428cal

Author Ashley Fehr

Ingredients

Meatballs

• 1 slice soft bread (about ¾ cup fluffed bread crumbs)
• ½ lb ground beef
• ½ lb ground pork
• ½ cup shredded parmesan cheese (fresh if possible)
• 1 egg
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon pepper

Meatball Soup

• 2 large carrots (peeled and chopped)
• 2 ribs celery (chopped)
• 1 small onion (finely chopped)
• 2 tablespoons tomato paste
• 3 cloves garlic
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• ¼ teaspoon red pepper flakes
• 1 bay leaf
• 4 cups low sodium chicken broth
• 1 can diced or crushed tomatoes (28oz/798 ml)
• 1 parmesan rind
• 1 cup ditalini pasta (uncooked)
• 2 cups spinach (roughly chopped)
• ½ cup marinara sauce

US Customary – Metric

Instructions

Meatballs

• Tear bread into small pieces and place in a food processor or blender. Process until the bread is in fine crumbs.
• In a large bowl, combine bread crumbs, beef, pork, cheese, egg, Italian seasoning, salt, pepper — don’t overmix. Let sit for 10-20 minutes.
• Shape into 1″ balls (I get about 30-35) and place on a plate.
• Heat 2 tablespoons of oil in a large soup pot or large Dutch oven over medium-high heat. Brown meatballs on both sides, about 2 minutes per side. They do not have to be cooked through. Remove from the pot and set aside. (*OPTIONAL: you can also bake the meatballs if you do not want the juices in the soup — see instructions below)

Meatball Soup

• Add the carrots, celery, and onion (no need to clean out the pot!) and cook in the leftover fat from the meatballs for about 5 minutes or until crisp-tender.
• Add tomato paste, garlic, Italian seasoning, salt, red pepper flakes, and bay leaf. Cook for 1 minute.
• Stir in chicken broth, diced tomatoes, and Parmesan rind and use a wooden spoon to scrape the bottom of the pot to remove any browned bits. Bring to a simmer over medium-high heat.
• Cook for 5 minutes, until the vegetables are almost tender.
• Stir in the uncooked pasta and meatballs. Cover and reduce the heat to medium, then cook for 10 minutes or until pasta is al dente.
• Stir in spinach and marinara sauce. Taste and adjust seasonings as desired. Serve.

Video

Notes

• To bake your meatballs: If you prefer not to have the extra fat and juices from the meatballs in your soup, you can bake them at 400 degrees for about 8-10 minutes or until browned on the outside.

Ingredients and Substitutions:

• Meatballs: you can use store-bought meatballs to save yourself some time if necessary. Simply throw them in with the pasta near the end of the recipe — no need to brown them first. 
• Ground beef and pork: you can use almost any ground meat for these meatballs — ground chicken or ground turkey would be good, leaner options as well. You can also substitute some or all of the meat for ground Italian sausage for more flavor. 
• Bread crumbs: fresh bread crumbs make meatballs so moist, but you can use dried bread crumbs in a pinch. Use about ⅓ cup dried bread crumbs in place of fresh.
• Egg: a flax egg will work just fine if you would like to make this recipe egg-free.
• Pasta: you can use any kind of short pasta here, or even broken spaghetti noodles. Keep in mind that they may require a different cooking time or absorb more moisture. 

Prep ahead: 

• You can make and bake the meatballs in advance and store them in the fridge for up to 4 days or the freezer for up to 3 months. 
• You can chop all of the vegetables and store them in the fridge for several days before preparing this soup. 
• You can prepare the soup up until the pasta is added, then store it (without the pasta and spinach) for up to 4 days in the fridge. Simply cook the pasta and stir into the soup with the spinach to serve. If you refrigerate with the pasta, it may become bloated and will not have an al dente texture.

Storage

• Store: Store any leftovers in an airtight container in the refrigerator for up to 3 days. As it sits, the flavors will meld together, so the leftovers are delicious too! Make sure to allow it to cool to room temperature before putting it in the fridge.
• Freeze: This soup freezes well. Pour the soup once it has cooled to room temperature into airtight containers or freezer bags, and freeze for up to 3 months. Thaw the soup overnight in the refrigerator, then reheat it gently on the stove over medium heat, stirring occasionally. If the soup is too thick, add a little bit of broth or water to reach your desired consistency.

 

Nutrition

Serving: 426grams | Calories: 428cal | Carbohydrates: 36g | Protein: 26g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 89mg | Sodium: 933mg | Potassium: 883mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4797IU | Vitamin C: 16mg | Calcium: 174mg | Iron: 4mg

The post Italian Meatball Soup appeared first on The Recipe Rebel.

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.

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.

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 Dorito Taco Salad is the perfect quick and easy, veggie-packed dinner! It’s made with a fresh, crisp romaine, topped with ground beef, black beans, tomato, corn, red pepper, and shredded cheese, then finished off with nacho Doritos and Catalina dressing!

We all love tacos right? I mean, how could you not. There’s something for everyone! Instant Pot Chicken Tacos, Cheeseburger Baked Tacos, Slow Cooker Honey Sriracha Chicken Tacos, Classic Weeknight Tacos…okay, you get it.

Well, as much as I love tacos, I also love a good taco salad!

And you know what makes taco salad even better? Doritos! Seriously.

This Dorito Taco Salad takes a classic taco salad recipe up a notch with Nacho Cheese Doritos (or another flavor!) It’s made with fresh lettuce, chopped pepper and tomato, ground beef, black beans, shredded cheddar, and more!

This easy taco salad recipe makes the perfect healthy comfort food dinner! For Taco tuesday or any day of the week

Ingredients Needed:

• Ground Beef: I use lean ground beef. Be sure to drain the oil after cooking so you don’t end up with greasy taco salad.
• Black Beans: drained and rinsed, no salt added if you can find them. You can also use pinto beans if you prefer.
• Taco Seasoning: you can use a packet of taco seasoning or make your own. Check out the FAQs for easy homemade taco seasoning instructions.
• Tomato: you can use 1 chopped tomato or ½ cup of canned, diced, and drained tomatoes. Juicy tomatoes are the perfect complement to the spice!
• Lettuce: a head of romaine lettuce is the perfect base for this taco salad, but you can also use iceberg lettuce or a mix.
• Corn: I like to use canned and drained sweet corn for a pop of texture and sweetness.
• Cheese: use shredded cheddar cheese or another type of cheese. You can’t go wrong! Mozzarella, monterey jack cheese or something with kick will be fabulous.
• Red Pepper: you can use finely chopped fresh red pepper for more crunch or cook it with the beef to soften it up a bit.
• Catalina Dressing: Catalina dressing is the classic way to top off a taco salad.
• Doritos: I like to use the Nacho Cheese Doritos, but feel free to use another variety.

How to Make Doritos Taco Salad

This Dorito Taco Salad recipes comes together in a total of 25 minutes!

1. Cook the beef: In a large skillet over medium heat to medium-high heat, cook the beef until browned. Drain the grease or use paper towels to mop up the grease right in the pan (be careful, it’s hot!).
2. Add in beans and taco seasoning. Cook and stir until combined.
3. Prep the veggies: Cut the tomato and squeeze out excess liquid, then combine lettuce, tomato, corn, cheese, and pepper in a large bowl.
4. Combine and serve: Top the veggie mixture with the beef/beans, then stir in dressing. Right before you’re ready to serve, top with Doritos!

Dorito Taco Salad FAQs

Tips and Notes

• Drain the canned ingredients. Okay, this one might go without saying, but I’m gonna say it anyway. No one likes a soupy taco salad!
• Serve right away. If it sits too long, the wetter ingredients can make both the lettuce and Doritos soggy. I recommend serving the salad right away for all that delicious texture contrast.
• To prep slightly ahead of time, combine everything except the dressing and Doritos. Let everyone add those themselves when they’re ready to eat!

Taco Salad Variations

• Use other mix-ins. Any of your favorite toppings are fair game! Try olives, sliced jalapeños, sour cream, homemade salsa, guacamole or avocado slices, diced onion, you name it!
• Try another Dorito. I love the classic Nacho Cheese Doritos, but literally any other flavor of Dorito works great. Try Salsa Verde, Spicy Nacho, Cool Ranch, regular tortilla chips, crunchy tortilla strips, you name it!
• Swap the meat. Ground beef is the classic taco meat, but feel free to swap it out for shredded chicken, lean ground turkey, or ground pork.
• Make it vegetarian. Make this into a meatless meal by using a meatless variety of ground beef or just adding more beans!

More Taco-Inspired Recipes to Try

Dinner

Taco Pizza

Dinner

Taco Mac recipe

Dinner

Easy Taco Soup recipe

Fall/Winter

Taco Lasagna Recipe

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Dorito Taco Salad

This Dorito Taco Salad is the perfect quick and easy, veggie-packed dinner! It's made with a fresh, crisp romaine, topped with ground beef, black beans, tomato, corn, red pepper, and shredded cheese, then finished out with nacho Doritos and Catalina dressing!

Course Main Course, Salad

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6 servings

Calories 395cal

Author Ashley Fehr

Ingredients

• 1 lb lean ground beef
• 1 cup black beans (drained and rinsed)
• 1 package taco seasoning (or see simple taco seasoning in post)
• 1 tomato (chopped or ½ cup canned, diced, drained)
• 1 head romaine lettuce (or another variety)
• 1 cup sweet canned corn (drained)
• 1 cup shredded cheddar cheese
• ½ red pepper* (finely chopped)
• ¾ cup catalina dressing
• 2 cups nacho flavor Doritos (broken – about 80 grams)
• optional: jalapenos, sour cream, cilantro, salsa, red onion, green onions, lime wedges, pico de gallo, black olives, etc, for topping.

US Customary – Metric

Instructions

• Brown ground beef in a large skillet over medium-high heat. Drain grease if necessary (using paper towels to soak it up works great!) and stir in beans and taco seasoning. Remove from the heat to cool.
• Cut the tomato and squeeze out excess liquid — this keeps the salad from getting soggy.
• In a large salad bowl, combine lettuce, tomato, corn, cheese and pepper. Top with cooled ground beef.
• Stir in dressing and top with Doritos or, if making ahead, leave dressing and Doritos off and allow everyone to add their own before eating.

Notes

Tips:

• If you prefer your pepper softened, you can add it to the ground beef to cook.
• To prep ahead, prepare the taco meat, slice the veggies and shred the cheese. Then have everyone assemble their own so that all the ingredients stay fresh.

 

Substitutions:

• You can swap the ground beef for pork, chicken, turkey, shredded chicken breast, or a meatless variety.
• You can leave out or add more of any of the ingredients and toppings listed above — you do you! I’ve listed more great salad add ins in the recipe ingredients.

 

Storage:

Once the taco salad is fully assembled, I do recommend serving it right away so the lettuce is nice and fresh and the Doritos are nice and crispy.

However, different taco salad components can be prepped ahead of time and stored in the fridge. First, the beef/bean mixture will keep in an airtight container for 3-4 days. You can serve it cold or reheat it with a drizzle of oil in a skillet. This is perfect for meal prep! Second, the tomato and pepper can be chopped and stored in the fridge for up to 2 days.

Nutrition

Calories: 395cal | Carbohydrates: 38g | Protein: 27g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 1114mg | Potassium: 791mg | Fiber: 7g | Sugar: 13g | Vitamin A: 10224IU | Vitamin C: 24mg | Calcium: 150mg | Iron: 4mg

The post Dorito Taco Salad appeared first on The Recipe Rebel.

This Air Fryer Meatloaf is classic comfort food made quicker and easier in the air fryer! It’s moist, tender, and juicy in the middle, with a slightly crispy exterior.

If you’ve never made meatloaf in the air fryer, get ready for your life to change drastically.

Seriously. This air fryer meatloaf is as good as it gets!

It’s ultra-tender, extra juicy, and gets that crispy exterior that makes the air fryer worth every penny. It also takes 10 minutes to prep and cooks in half the time as regular meatloaf. It’s become as much a favorite here as these Air Fryer Meatballs and this Air Fryer Chicken Breast!

No air fryer? Try this Instant Pot Meatloaf or Sheet Pan Mini Meatloaf and Roasted Potatoes.

Ingredients for air fryer meatloaf

• Ground Beef: I like to use regular ground beef rather than lean ground beef, because it keeps the meatloaf moist. Since the oil drips off the loaf in the air fryer, you don’t have to worry about it being too greasy. You can also use lean ground beef if you prefer!
• Breadcrumbs: I use plain dried breadcrumbs. You can use seasoned breadcrumbs, but you may want to adjust the other seasonings.
• Parmesan Cheese: provides moisture and salty cheesiness.
• Milk: soaks into the breadcrumbs to add moisture. The softened, moist breadcrumbs also act as another binder for the meatloaf.
• Egg: binds the ingredients together so the meatloaf can hold its shape.
• Ketchup and Worcestershire Sauce: used to add even more moisture and sweet, salty, tangy flavors. The acidity in the Worcestershire sauce also helps break down the meat for a more tender texture.
• Italian Seasoning, Salt, Paprika, Onion Powder, and Garlic Powder: a sweet, earthy, spicy seasoning blend that adds so much flavor to the meatloaf.
• Ketchup and Brown Sugar: whisked together to form a sweet meatloaf glaze to top it off.

How to make air fryer meatloaf

1. Mix meatloaf ingredients: In a large bowl, combine beef, breadcrumbs, parmesan, milk, egg, ketchup, Worcestershire sauce, and seasonings.
2. Make a foil sling: Create a sling using a piece of foil that’s roughly 2-3 inches wide. Lightly grease the top and place the sling into the air fryer basket.
3. Shape the meatloaf: Shape the meat mixture into a log shape ( roughly 6 inches long, 3-4 inches wide, and 1.5-2 inches deep.) Place the loaf onto the sling in the air fryer.
4. Cook: Cook the meatloaf for 30-40 minutes in the air fryer at 350ºF. Cook until the internal temperature of the meatloaf is at least 160ºF.
5. Finish and top with glaze: Stir together ketchup and brown sugar in a small bowl. Open the air fryer, brush the glaze on top, and cook for 2 more minutes.
6. Rest, slice, and serve: Remove the meatloaf from the air fryer and let it rest for 5-10 minutes before slicing.

What meat to use for meatloaf

You can use regular or lean ground beef for this air fryer meatloaf recipe!

Since this meatloaf is cooked in the air fryer, the grease drips off of the meatloaf through the holes in the air fryer basket. You get the tender, moist texture of regular ground beef without the excess grease!

If you prefer, you can also use lean ground beef. It may not be quite as juicy, but it will still be delicious.

Why do you need breadcrumbs in meatloaf?

Breadcrumbs actually serve a few different purposes in meatloaf:

• Add moisture. Breadcrumbs soak up the milk and absorb the juices from the beef to keep all that moisture inside the loaf.
• Act as a binder. The moist breadcrumbs help bind the meatloaf ingredients together as it cooks.
• Make it lighter. Breadcrumbs work with the beef to create the structure of the meatloaf which helps create a lighter texture. If the meatloaf was just beef, it would be much more dense.

Why do you put egg in meatloaf?

Eggs help hold everything together! Without the egg, the meatloaf would be much more likely to be crumbly and fall apart.

Tips, tricks, and notes for air fried meatloaf

• Don’t over-mix. Mix together the meatloaf ingredients until just combined. If you over-mix, the meatloaf may come out dry or tough.
• Preheat the air fryer. Be sure you take a few minutes to preheat the air fryer to 350ºF before adding the meatloaf. This ensures that it cooks evenly.
• Check the top. After the meatloaf has cooked for 15-20 minutes, check to make sure that the top isn’t getting too dark. If it looks too brown, cover it with foil and continue to cook.
• Let it rest. After the meatloaf is done cooking, make sure you let it rest on a cutting board for 5-10 minutes before slicing into it. This allows the juices to redistribute throughout the meat and makes it easier to slice.
• Use a serrated knife to slice. A serrated knife makes it easier to cut into the meatloaf without it crumbling.

What to serve with meatloaf

Meatloaf is a classic comfort food entree that pairs well with so many side dishes. Here are a couple of my favorites:

• Roasted Potatoes
• Instant Pot Mashed Potatoes
• Honey Glazed Carrots
• Broccoli Salad
• And of course a basket of Mom’s Homemade Buns!

How to store

Leftover meatloaf will last in an airtight container in the fridge for 3-4 days or in the freezer for 3-4 months.

To reheat, thaw in the fridge if frozen, then warm in the microwave, oven, or air fryer at 350ºF until heated through.

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Air Fryer Meatloaf

This Air Fryer Meatloaf is classic comfort food made quicker and easier in the air fryer! It's moist, tender, and juicy in the middle, with a slightly crispy exterior.

Course Air fryer, Main Course

Cuisine American, canadian

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 441cal

Author Ashley Fehr

Ingredients

• 1 pound regular ground beef (or lean)
• ½ cup dried bread crumbs
• ¼ cup shredded Parmesan cheese
• ¼ cup milk
• 1 egg
• 2 tablespoons ketchup
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ½ teaspoon paprika
• ½ teaspoon onion powder
• ½ teaspoon garlic powder

Meatloaf Glaze

• 3 tablespoons ketchup
• 2 tablespoons brown sugar

US Customary – Metric

Instructions

• Preheat air fryer to 350 degrees F according to manufacturer's instructions.
• In a large bowl, combine beef, bread crumbs, Parmesan, milk, egg, ketchup, Worcestershire sauce, Italian seasoning, salt, paprika, onion powder and garlic powder.
• Create a sling using a large piece of foil, roughly 2-3 inches wide that will extend beyond the sides of the meatloaf so you can lift it out after. Lightly grease the top and place the sling into the basket of the air fryer.
• Shape the meatloaf mixture into a log shape (about 6 inches long by 3-4 inches wide and 1.5-2 inches deep) and place on the sling in the air fryer.
• Cook for 30-40 minutes, checking and covering the top with foil partway through if necessary to prevent burning (this is a bigger problem with smaller air fryers, as the element is closer to the meat). Cook until the internal temperature is a minimum 160 degrees F.
• Meanwhile, stir together the ketchup and brown sugar.
• Open the air fryer, brush on the glaze on top and cook for 2 more minutes.
• Remove from the air fryer and let rest for 5-10 minutes before slicing (the longer it rests, the easier it will slice).

Notes

Notes:

• Don’t over-mix. Mix together the meatloaf ingredients until just combined. If you over-mix, the meatloaf may come out dry or tough.
• Preheat the air fryer. Be sure you take a few minutes to preheat the air fryer to 350ºF before adding the meatloaf. This ensures that it cooks evenly.
• Check the top. After the meatloaf has cooked for 15-20 minutes, check to make sure that the top isn’t getting too dark. If it looks too brown, cover it with foil and continue to cook.
• Let it rest. After the meatloaf is done cooking, make sure you let it rest on a cutting board for 5-10 minutes before slicing into it. This allows the juices to redistribute throughout the meat and makes it easier to slice.
• Use a serrated knife to slice. A serrated knife makes it easier to cut into the meatloaf without it crumbling.

 

Storage:

Leftover meatloaf will last in an airtight container in the fridge for 3-4 days or in the freezer for 3-4 months.

To reheat, thaw in the fridge if frozen, then warm in the microwave, oven, or air fryer at 350ºF until heated through.

Nutrition

Calories: 441cal | Carbohydrates: 23g | Protein: 26g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 1088mg | Potassium: 498mg | Fiber: 1g | Sugar: 12g | Vitamin A: 374IU | Vitamin C: 1mg | Calcium: 162mg | Iron: 4mg

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

This Instant Pot Meatloaf and Mashed Potatoes recipe is a complete comfort food meal made entirely in the instant pot! It takes just 20 minutes to prep and the result is moist, flavorful meatloaf and smooth, creamy mashed potatoes.

Can we all just agree that one pot Instant Pot meals are the best kind of meals?

They’re quick, easy, and have little clean-up. This Instant Pot Meatloaf is a new favorite here, joining some of our others like this Instant Pot Teriyaki Chicken & Rice Recipe, Easy Instant Pot Baked Ziti Recipe, Instant Pot Chicken and Dumplings and Instant Pot Swedish Meatballs and Noodles.

This instant pot meatloaf is a step up from your classic one-pot dinner because it’s essentially two different recipes cooked at the exact same time! It takes 20 minutes of hands-on time and before you know it you’ve got the best meatloaf with a side of buttery mashed potatoes ready to go.

Ingredients for Instant Pot meatloaf and mashed potatoes:

I know this looks like a lot, but remember, you’re getting a main dish and a side dish all in one recipe! This instant pot meatloaf and mashed potatoes recipe is a whole heck of a lot simpler than it looks.

Meatloaf

• Breadcrumbs: use seasoned breadcrumbs for easy flavor. You can use plain breadcrumbs but you will likely need to add more seasonings yourself.
• Milk: soaks into the breadcrumbs to add tons of moisture.
• Ground Beef and Ground Pork: I recommend using lean ground beef and pork so the meatloaf isn’t overly oily. The moisture in the instant pot prevents the lean meat from drying out anyway!
• Parmesan Cheese: adds salty, cheesy flavor and additional moisture.
• Eggs: binds the meatloaf together so it can hold its shape.
• Italian Seasoning, Salt, Onion Powder, and Black Pepper: a simple blend of seasonings that gives the meatloaf so much flavor.

Potatoes

• Red Potatoes: you can also use Russet potatoes if preferred. Be sure to cut them into 1 1/2-2″ chunks so they cook at the same rate as they meatloaf.
• Chicken Broth: used as the liquid in the instant pot which is necessary for it to come to pressure. Chicken broth also adds flavor to both the potatoes and the meatloaf.

Meatloaf Glaze

• Ketchup and Brown Sugar: a sweet, sticky base for the glaze.
• Apple Cider Vinegar: thins the glaze out and adds a slight tang to cut the sweetness of the ketchup and sugar.

Mashed Potatoes

• Milk: makes the mashed potatoes silky smooth and creamy.
• Butter: I use salted butter. You can use unsalted, you just may need to add more salt yourself.
• Salt, Black Pepper, Garlic Powder: a simple trio of seasonings that gives the mashed potatoes that extra kick of flavor.

How to make instant pot meatloaf and mashed potatoes

1. Combine meatloaf ingredients: In a medium bowl, stir together breadcrumbs and milk, then set aside. In a separate large bowl, combine beef, pork, cheese, eggs, Italian seasoning, salt, onion powder, and pepper. Add in the soaked breadcrumbs and mix until the breadcrumbs are incorporated.
2. Prep the potatoes: Cut the potatoes into 1 1/2-2″ chunks and place into the bottom of the instant pot. Add in the chicken broth.
3. Prep the meatloaf: Shape the meatloaf into a circle (so that it will fit into your pressure cooker with some room on the sides), then set onto a large piece of tin foil. Wrap the foil up around the sides of the meatloaf but not over the top. Place the foil covered meatloaf on top of the potatoes.
4. Cook: Place the lid on the instant pot, select Manual or Pressure Cook, and cook at high pressure for 30 minutes.
5. Make the glaze: Stir together the ketchup, sugar, and vinegar, then microwave for 20-30 seconds so the sugar can dissolve (optional.)
6. Finish the meatloaf: When the cook time is up, let the pressure release naturally for 8-10 minutes, then open the valve and remove the lid. Remove the meatloaf, brush the glaze over the top, then cover and let rest.
7. Mash the potatoes: To the potatoes in the instant pot, add the milk, butter, salt, pepper, and garlic powder. Mash to desired smoothness, adding milk or butter if necessary. Taste and adjust the seasonings if needed.

What is the best meat to use for meatloaf?

I like to use a combination of lean ground beef and lean ground pork for this meatloaf recipe. If preferred, you can just use one or the other.

I often choose regular ground meat for meatloaf to keep it super juicy, but because the Instant Pot steams your food, you can use lean ground beef and it is still incredibly moist.

Why do you add breadcrumbs to meatloaf?

The breadcrumbs are actually a really important part of meatloaf. They give it structure and soak in the moisture from the milk which not only keeps it moist but also acts as another binding agent.

Additionally, since the breadcrumbs are seasoned, they create more flavor in the meatloaf without any extra effort on your part!

What potatoes to use

I like to use red potatoes in this recipe. They have more moisture and less starch than other types of potatoes so they become ultra-smooth and creamy when they’re mashed.

You can also use Russet potatoes if that’s what you prefer. Whatever you use, be sure to cut them into 1 1/2-2″ chunks so they cook at the same rate as the meatloaf.

Should you peel the potatoes?

Although it’s not completely necessary for this recipe to work, I do recommend peeling the potatoes. Potato peel can take on a chewy texture in the instant pot which can be especially unpleasant when the potatoes are mashed. They’re much better smooth, creamy, and without the peel!

Tips and tricks for instant pot meatloaf and mashed potatoes

• Don’t over-mix. Mix the meatloaf ingredients only until just combined. If you overwork the meat, it could come out dry and tough.
• Be careful when you take the meatloaf out of the pot. There will be hot dripping in the foil.
• Let it rest. Make sure you let your meatloaf sit for at least 10 minutes before slicing into it so the moisture has a chance to settle back into the meat. if you cut into it too soon, that moisture will seep out and you might end up with dry meatloaf.
• If you’re skipping the potatoes, set the meatloaf on a trivet and add some broth or water. You will still need liquid in the instant pot for it to come to pressure.
• No instant pot? Check out my sheet pan mini meatloaf and roasted potatoes recipe instead!

What to serve with meatloaf and mashed potatoes

This meatloaf and mashed potatoes recipe is a one-pot recipe that puts both an entree and a side dish on the table! If you want to fill out your meal even more, here are some other side dish ideas:

• Roasted or Steamed Veggies
• Broccoli Salad — one of our favorite salads!
• Skip the mashed potatoes and add some Macaroni and Cheese
• Garlic Bread or Breadsticks

How to store

Leftover meatloaf will last in an airtight container in the fridge for 3-4 days or in the freezer for 3-4 months. To reheat, thaw in the fridge if frozen then microwave or bake until heated through.

Leftover mashed potatoes will last in an airtight container in the fridge for 3-5 days or in the freezer for 5-6 months. To reheat, thaw in the fridge if frozen then microwave or warm on the stove with a splash and more seasonings if needed.

More easy instant pot meals

• Meatballs and Mashed Potatoes
• Chicken and Dumplings
• Honey Garlic Pork Tenderloin and Potatoes
• Instant Pot Pot Roast with Potatoes and Carrots
• Pesto Parmesan Chicken and Potatoes

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Instant Pot Meatloaf and Mashed Potatoes

This Instant Pot Meatloaf and Mashed Potatoes recipe is a complete comfort food meal made entirely in the instant pot! It takes just 20 minutes to prep and the result is moist, flavorful meatloaf and smooth, creamy mashed potatoes.

Course Instant Pot, Main Course

Cuisine American, canadian

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Pressure building and releasing: 25 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 8 servings

Calories 519cal

Author Ashley Fehr

Ingredients

Meatloaf

• ¾ cup dried seasoned bread crumbs
• ½ cup milk
• 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

Potatoes

• 3 pounds red potatoes (or russets, peeled)
• 1 ½ cups low sodium chicken broth

Meatloaf Glaze

• 3 tablespoons ketchup
• 2 tablespoons brown sugar
• 1 teaspoon apple cider vinegar

To make Mashed Potatoes

• ¼ cup milk
• ¼ cup salted butter
• ¾ teaspoon salt
• ⅛ teaspoon black pepper
• ⅛ teaspoon garlic powder

US Customary – Metric

Instructions

Meatloaf and Potatoes

• In a medium bowl, stir together bread crumbs and milk. Set aside.
• In a large bowl, combine beef, pork, cheese, eggs, Italian seasoning, salt, onion powder and pepper. Add soaked bread crumbs and mix only until bread crumbs are incorporated (try to make sure there are no clumps).
• Cut potatoes into large pieces (about 1½-2" chunks) and place in the bottom of the Instant Pot. Add the broth.
• Shape meatloaf into a circle (one that will fit in your pressure cooker with a little room around the sides) and place on a large piece of tin foil. Wrap the foil up around the sides of the meatloaf but not over the top.
• Place the foil with the meatloaf on top of the potatoes (no trivet needed, but you can put the meatloaf on it if it fits).
• Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook at high pressure for 30 minutes.
• It will take about 15 minutes for the Instant Pot to build pressure and begin the cook time.
• Stir together the glaze ingredients: ketchup, sugar and vinegar. Microwave for 20-30 seconds to allow the sugar to dissolve (optional)
• When the cook time is over, let the pressure release naturally for 8-10 minutes, and then open the valve and remove the lid.
• Remove the meatloaf from the Instant Pot and brush the glaze over top. Cover and let rest while you make the mashed potatoes.
• To the potatoes in the Instant Pot (no need to drain!) add the milk, butter, salt, pepper and garlic powder. Mash to desired smoothness, adding more milk or butter if necessary and adjusting seasonings to your tastes.
• Serve mashed potatoes with sliced meatloaf.

Notes

*This recipe can easily be halved to make fewer servings — simply hover your mouse over the servings number and toggle down to 4 servings.

Notes:

• Don’t over-mix. Mix the meatloaf ingredients only until just combined. If you overwork the meat, it could come out dry and tough.
• Be careful when you take the meatloaf out of the pot. There will be hot dripping in the foil.
• Let it rest. Make sure you let your meatloaf sit for at least 10 minutes before slicing into it so the moisture has a chance to settle back into the meat. if you cut into it too soon, that moisture will seep out and you might end up with dry meatloaf.
• If you’re skipping the potatoes, set the meatloaf on a trivet and add some broth or water. You will still need liquid in the instant pot for it to come to pressure.
• No instant pot? Check out my sheet pan mini meatloaf and roasted potatoes recipe instead!

 

Storage:

Leftover meatloaf will last in an airtight container in the fridge for 3-4 days or in the freezer for 3-4 months. To reheat, thaw in the fridge if frozen then microwave or bake until heated through.

Leftover mashed potatoes will last in an airtight container in the fridge for 3-5 days or in the freezer for 5-6 months. To reheat, thaw in the fridge if frozen then microwave or warm on the stove with a splash and more seasonings if needed.

Nutrition

Calories: 519cal | Carbohydrates: 42g | Protein: 32g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 996mg | Potassium: 1288mg | Fiber: 4g | Sugar: 8g | Vitamin A: 410IU | Vitamin C: 16mg | Calcium: 171mg | Iron: 4mg

The post Instant Pot Meatloaf and Mashed Potatoes 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.

These Sweet and Sour Meatballs are made with homemade meatballs in a sweet and tangy sauce with pineapples and peppers! Serve over rice to soak up all of that delicious sauce!

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

These Sweet and Sour Meatballs are our last meatball recipe this month, and I couldn’t be more excited!

Earlier this month I shared:

• Easy Meatball Recipe
• Spaghetti and Meatballs
• Swedish Meatballs

But sweet and sour sauce is always a favorite here!

This sauce is rich, tangy and full of flavor! It is similar to this Crockpot Sweet and Sour Chicken and these Sweet and Sour Slow Cooker Smokies, which are perfect for those days you’re going to be out!

There are a few steps to these Sweet and Sour Meatballs, but I promise you they’re worth the end result!

How do you make sweet and sour sauce from scratch?

I’ve made a lot of different sweet and sour sauce recipes through the years and it has taken me some time to hone in on my favorite.

This homemade sweet and sour sauce is rich, tangy, and full of flavor — and doesn’t include any ingredients I don’t normally have on hand!

For this sweet and sour sauce recipe I use:

• a can of pineapple chunks with juice — and the size is a little flexible here but I try to find a small one!
• Garlic
• Ginger
• Granulated sugar
• White vinegar
• Ketchup
• Soy Sauce (low sodium)
• Corn starch

Variations and Substitutions for this recipe:

• Meatballs: I’m no stranger to the dinner rush so I’m not going to tell you you can’t use store-bought frozen meatballs. But when you do have time, I beg you to try these homemade meatballs! They are so flavorful and juicy. If using frozen meatballs, you can throw them right in the sauce from frozen. (See my original meatball recipe post for more tips and substitutions for the meatballs)
• Canned pineapple: you can use pineapple chunks or pineapple tidbits, but I don’t recommend crushed pineapple. I don’t recommend leaving it out or substituting fresh pineapple, because the juice adds sweetness to the sauce that will be missed.
• Vegetables: I love peppers with anything sweet and sour, but you could leave them out or add in others.

Can I make these Sweet and Sour Meatballs in the crockpot?

Absolutely!

However, I still recommend cooking them first in the oven to ensure that the meatballs stay juicy and the sweet and sour sauce doesn’t become diluted with meat juices.

For best results, cook the sauce on the stove top until thickened and add with the browned meatballs to the slow cooker. Cook on low for 2-4 hours.

How to make these meatballs ahead:

You can prep these meatballs and cook completely, then cool and store in the refrigerator for up to 4 days.

To reheat, simply place on the stove top on medium-low heat and cook, stirring, for 5-10 minutes until heated through.

Can I freeze Sweet and Sour Meatballs?

Yes, sort of.

You can freeze them and the meatballs and sauce will be delicious when they are thawed, but the peppers get mushy in the freezer.

If you want to make ahead and freeze for a busy day, simply skip the peppers and serve with veggies at dinner time.

What to serve with Sweet and Sour Meatballs:

• Instant Pot Brown Rice — our favorite way to eat these meatballs!
• Veggie Lo Mein

Since this sweet and sour is packed with flavor, we like to eat with something neutral that can soak it up!

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Sweet and Sour Meatballs

These Sweet and Sour Meatballs are made with homemade meatballs in a sweet and tangy sauce with pineapples and peppers! Serve over rice to soak up all of that delicious sauce!

Course Main Course

Cuisine American, Chinese

Prep Time 15 minutes minutes

Cook Time 27 minutes minutes

Total Time 42 minutes minutes

Servings 6 servings

Calories 500cal

Author Ashley Fehr

Ingredients

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

Sweet and Sour Meatballs

• 1 tablespoons canola oil
• 1 red bell pepper
• 1 green bell pepper
• 398 ml canned pineapple chunks with juice (about 2 cups with pineapple and juice)
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 1 1/4 cups granulated sugar
• 3/4 cup white vinegar
• 1/2 cup tomato ketchup
• 3 tablespoons corn starch
• 2 tablespoons low sodium soy sauce
• salt and pepper

Instructions

Meatballs

• Preheat oven to 425 degrees F and line a baking sheet with tin foil — optional but helps with clean up! (OPTIONAL: instead of baking, you can also brown on all sides and then simmer in the sauce. I make a big batch at once, which is why I bake them).
• 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, 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) 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.

Sweet and Sour Sauce

• In a large skillet, saute peppers on oil until crisp-tender.
• Add garlic and ginger and cook 1 minute.
• Stir in the pineapple chunks with juice.
• In a large glass measuring cup or bowl, whisk together the sugar, vinegar, ketchup, corn starch and soy sauce. Add to the pan with the peppers and pineapple.
• Add the meatballs, and simmer for 5-10 minutes until thickened and meatballs are heated through.
• Taste and adjust salt and pepper if necessary. If desired for a milder sauce, stir in ¼ cup of water or broth.

Video

Nutrition

Calories: 500cal | Carbohydrates: 67g | Protein: 16g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 81mg | Sodium: 638mg | Potassium: 461mg | Fiber: 2g | Sugar: 57g | Vitamin A: 870IU | Vitamin C: 49mg | Calcium: 46mg | Iron: 2mg

The post Sweet and Sour Meatballs appeared first on The Recipe Rebel.

This Swedish Meatballs recipe is made with juicy homemade meatballs, simmered in a rich and creamy beef gravy — perfect for serving or noodles or mashed potatoes! See the step by step recipe video down in the recipe card.

We are a little meatball-obsessed around here, which explains our February theme for 6 Ingredient Staples — this easy Homemade Meatballs recipe.

So far, we’ve used it to make this classic Spaghetti and Meatballs (one of our all time favorite meals!) and now we’re tossing them in a rich and creamy gravy that couldn’t be simpler!

These Swedish Meatballs are totally juicy, loaded with flavor and made with just a few ingredients.

Serve them over rice, noodles, or mashed potatoes with a solid ladle of that creamy, beefy gravy and a side salad and one of my Mom’s Homemade Buns for a meal that screams comfort food!

What is in Swedish meatball sauce?

I guess that depends on who you ask

Traditionally, Swedish meatball sauce is a creamy beef gravy that starts with a simple roux (melted butter and flour to thicken), beef stock or broth and a few simple seasonings plus something to make it extra rich and creamy.

Often, that something is sour cream, and since I’m not a big fan of sour cream I usually use heavy cream instead. The heavy cream adds the perfect richness and we really love it this way!

I’ve included both in the recipe, so you can use whichever you prefer and both will be delicious!

Variations and Substitutions:

• Meatballs: you can swap the homemade meatballs for store bought meatballs in a pinch, though nothing compares to homemade! If you are making homemade meatballs just for these Swedish meatballs, feel free to add ¼ teaspoon nutmeg for a more authentic flavor!
• Beef broth: I always choose low sodium stock and broth and add my own seasoning. If you have regular beef broth with salt added, you will want to leave the salt out and add to taste at the end.
• Cream: I make my sauce with heavy cream, but you can use either cream or sour cream (and I’ve included both in the recipe), without changing anything else in the recipe and both will work just as well!
• Seasonings: since I use my classic homemade meatball recipe for these Swedish meatballs, I add a bit of nutmeg to my sauce to get that classic flavor coming through. You can adjust the seasonings to taste as you like!

Can I make these Swedish Meatballs in the crockpot?

If you’re looking to make these meatballs in the slow cooker, check out my Slow Cooker Swedish Meatballs recipe and post for more information.

Can I make these meatballs in the Instant Pot?

If you want to make Swedish meatballs in the Instant Pot, check out my Instant Pot Swedish Meatballs and Noodles for more information.

What should I serve with Swedish Meatballs?

We love these Swedish Meatballs served over plain cooked egg noodles or these Crockpot Mashed Potatoes — but these Cream Cheese Mashed Potatoes would be an indulgent addition to your meal!

This Instant Pot Brown Rice also rounds out the meal nicely!

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Swedish Meatballs

This Swedish Meatballs recipe is made with juicy homemade meatballs, simmered in a rich and creamy beef gravy — perfect for serving or noodles or mashed potatoes!

Course Main Course

Cuisine American, Swedish

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 456cal

Author Ashley Fehr

Ingredients

Meatballs

• 1 slice soft bread
• 2 tablespoons water
• 1/2 lb ground beef
• 1/2 lb ground pork
• 1 egg
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon nutmeg

Swedish Meatball Sauce

• 1 ½ cups low sodium beef broth
• 1/2 cup heavy cream (or sour cream)
• 1 tablespoon Worcestershire sauce
• 1 ½ tablespoons corn starch
• 1 teaspoon minced garlic
• 1 teaspoon dried parsley
• 1/4 teaspoon salt
• 1/4 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 1 pinch ground nutmeg

Instructions

Meatballs

• Preheat oven to 425 degrees F and line a baking sheet with tin foil — optional but helps with clean up! (OPTIONAL: instead of baking, you can also simmer right in the sauce for 8 minutes per side. I bake a big batch at once, which is why I bake them).
• 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, egg, Italian seasoning, salt, pepper, nutmeg 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) 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.

Swedish Meatball Sauce

• In a large glass measuring cup, whisk together broth, cream, Worcestershire sauce, corn starch, garlic, parsley, salt, thyme, pepper and nutmeg.
• Pour into a large skillet and bring to a simmer over medium heat. Let simmer until slightly thickened, stirring often, about 5 minutes.
• Add the meatballs, stir and simmer for 5-10 minutes, until heated through (or 8 minutes per side if you are adding them raw).
• Serve over egg noodles or mashed potatoes and refrigerate leftovers up to 4 days.

Video

Nutrition

Calories: 456cal | Carbohydrates: 9g | Protein: 24g | Fat: 36g | Saturated Fat: 16g | Cholesterol: 163mg | Sodium: 777mg | Potassium: 580mg | Fiber: 1g | Sugar: 1g | Vitamin A: 497IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 3mg

The post Swedish Meatballs recipe appeared first on The Recipe Rebel.