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  • Overnight Breakfast Casserole

    Overnight Breakfast Casserole

    This overnight breakfast casserole is perfect for holidays when you have guests, or even just when you need a hearty breakfast that’s made and ready to go. It’s simple, easy, and totally delicious!

    Breakfast foods are some of my very favorites. You can eat them for breakfast, lunch or even dinner and you will get no complaints at my house! You must try some more of my favorites like these Amazing Breakfast Enchiladas, these yummy Denver Omelet Breakfast Muffins, or this Incredible Blueberry Buttermilk Breakfast Cake!

    Breakfast casserole in a crock pot with a wooden spoon scoping some out.

    Overnight Slow Cooker Breakfast Casserole Recipe

    Ok, ok… raise your hand if you love slow cooker recipes. And what about breakfast? Yep, combine those two to make this insanely delicious and simple overnight breakfast casserole. The slow cooker does all the work for you while you sleep so that you can actually wake up and enjoy breakfast with your family! It’s so hearty and delicious because it’s packed with eggs, bacon and so much flavor.

    This breakfast casserole recipe in particular is a hit at our house because the kids love it as is. I don’t have to alter it or take out certain veggies. Everything in it has been approved by my kids and I approve it because it’s so much healthier than sugar cereals (don’t get me wrong, those have a place at our house too). I love cooking this the night before a holiday so that we can wake up and eat it together but I don’t have to spend any time cooking. It’s a win-win!

    Ingredients in Overnight Breakfast Casserole

    You probably already have all of these ingredients in your kitchen and pantry so there is no excuse not to get cooking! Check out the recipe card at the bottom of the post for all of the exact ingredient measurements.

    • Bacon: I like to cook my bacon up extra crispy for this recipe because it softens in the casserole.
    • Onion: This will add in a lot of flavors to the base of the casserole.
    • Green Pepper: The green pepper adds flavor and texture. I chop it up really small so that my kids don’t notice it!
    • Clove Garlic: You can use fresh garlic cloves or you can use minced garlic. ½ teaspoon equals about 1 clove of garlic.
    • Frozen Hashbrowns: This is so easy! You don’t need fresh potatoes, just use a bag of frozen hashbrowns!
    • Cheddar Cheese: You can use any cheese that you like but I prefer shredded cheddar cheese.
    • Eggs: I used large eggs whenever I am cooking.
    • Whole Milk: The milk helps to bind the casserole together.
    • Salt and Pepper: These will enhance all of the flavors in the casserole!
    • Green Onion: This is optional but I think garnishing the top with it adds a delightful burst of flavor.

    Let’s Make a Casserole!

    This overnight breakfast casserole is only a few steps. It’s such a great recipe, especially if you have those busy, on-the-go mornings like we do at our house!

    1. Cook Bacon: Spray crockpot with nonstick cooking spray. Cook bacon until crisp, chop, then set aside. 
    2. Sauté: Sauté onion, bell pepper, and garlic for 5 minutes
    3. Layer: Place ⅓ of the hashbrowns on the bottom of the baking dish. Add ⅓ bacon, ⅓ onion, green pepper, and ⅓ cheese. Continue layering and end with cheese.
    4. Pour: Whisk eggs, milk, salt, and pepper in a large bowl. Pour the egg mixture over the ingredients. Cook on low for 8-10 hours. When done thermometer should read 160 degrees Fahrenheit.

    Variations

    You can easily change this overnight breakfast casserole and make it have different veggies and protein to fit your needs! Here are a couple of ideas:

    • Protein: I love adding in some cooked sausage or ham in addition to the bacon. It not only adds in some additional flavor but I love the texture as well.
    • Veggies: You could make this a vegetarian breakfast casserole by taking out the bacon and adding in some red bell peppers, green chilis, some mushrooms, or even some sweet potatoes!

    A close up of cooked overnight breakfast casserole in the crockpot.

    How to Store Leftovers

    Leftover overnight breakfast casserole is the best! I love eating it for lunch or even dinner the next day.

    • In the Refrigerator: Once it has cooled, then you can store it in your fridge in an airtight container. it will last 2-3 days.
    • To Reheat: You can reheat this easily in the microwave for 1-2 minutes or until heated through!

    A white bowl filled with breakfast casserole.

    More Delicious Breakfast Casseroles

    Aren’t breakfast casseroles just the best? I love a hot breakfast and I love that they combine all of the delicious ingredients into one pan! It’s easy to eat and even easier to love!

    Print

    Overnight Breakfast Casserole

    This overnight breakfast casserole is perfect for holidays when you have guests, or even just when you need a hearty breakfast that's made and ready to go! It's simple, easy, and totally delicious! 
    Course Breakfast
    Cuisine American
    Keyword breakfast casserole, casserole, overnight breakfast casserole
    Prep Time 15 minutes
    Cook Time 8 hours
    Total Time 8 hours 15 minutes
    Servings 6 Servings
    Calories 380kcal
    Author Alyssa Rivers

    Ingredients

    • 6-8 strips bacon
    • 1 onion chopped
    • 1 green pepper chopped
    • 1 clove garlic peeled
    • (1) 2 pound bag frozen hashbrowns
    • 1 1/2 cups cheese shredded
    • 12 large eggs
    • 1 cup whole milk
    • 1/2 tsp salt
    • 1/2 tsp pepper
    • green onion (for garnish)

    Instructions

    • Spray crock pot with nonstick cooking spray. Cook bacon until crisp, chop, then set aside.
    • Saute onion, bell pepper, and garlic for 5 minutes
    • Place ⅓ of hashbrowns on the bottom. Add ⅓ bacon, ⅓ onion, green pepper, and ⅓ cheese. Continue layering and end with cheese.
    • Mix eggs, milk, salt, and pepper in a large bowl. Pour over the ingredients. Cook on low for 8-10 hours. When done thermometer should read 160 degrees Fahrenheit.

    Notes

    Originally Posted on July 3, 2012

    Updated on September 23, 2022

    Nutrition

    Calories: 380kcal | Carbohydrates: 5g | Protein: 24g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 420mg | Sodium: 683mg | Potassium: 305mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 971IU | Vitamin C: 16mg | Calcium: 311mg | Iron: 2mg
     
  • Chicken Alfredo Pizza

    Chicken Alfredo Pizza

    This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

    A total win for pizza night, this chicken alfredo pizza will be the best that you make. The homemade alfredo sauce is out of this world and the dough is quick and easy with only 20 minutes of rest time!

    As convenient as it is to get takeout, making pizza at home tastes so much better and you get to customize it however you like! A few of my favorite pizza recipes to try are this Hawaiian pizza, taco pizza, and BBQ pizza. You’ll love them all!

    Top-down view of sliced alfredo pizza on a wooden board.

    The Best Homemade Chicken Alfredo Pizza

    We love having pizza night at our house. But instead of taking the easy route and ordering delivery, my kids beg me to make homemade pizza. With this simple homemade pizza dough, it’s so easy! I can usually have it in and out of the oven before a delivery guy would arrive! And I do agree with my kids- it tastes SO much better.

    As quick and easy as this recipe is, a homemade pizza is only as good as its toppings! Chicken alfredo is one of my absolute favorites. It’s a classic for good reason, so savory and creamy! The key to the best flavor is to use homemade alfredo sauce. From there, you just layer on juicy chicken breast, red onion for some crunch, shredded mozzarella, and all the bacon! (Find more topping ideas below!) This simple but delicious chicken alfredo pizza is going to win the hearts of everyone in your family. It’s just too good to resist.

    Ingredients You’ll Need

    This is everything you’ll need for toppings as well as your homemade dough and sauce! This homemade chicken alfredo pizza uses a lot of pantry staples which makes this recipe an even better choice for dinner! It’s so quick and easy and you can customize your pizza based on what you have on hand! Note: all measurements can be found in the recipe card at the end of the post.

    Dough Ingredients:

    • Warm Water: Helps the dough become malleable and activates the yeast.
    • Sugar: Both sugar and salt keep your pizza crust from tasting bland.
    • Yeast: I used instant dry yeast for the dough!
    • Flour: All-purpose flour works great here. Whole wheat is great too! You can find my full recipe for whole wheat pizza dough here.
    • Salt: Enhances the overall flavor of the crust.
    • Cornmeal: Used for dusting so the dough doesn’t stick to the pan.
    • Olive Oil: This is for brushing on the crust. It adds a little extra moisture and gives it the perfect sheen!

    Alfredo Ingredients:

    • Butter: Adds a delicious creaminess and rich flavor to the alfredo sauce!
    • Heavy Whipping Cream: This is what makes the sauce so thick and indulgent. You can also use half and half or whole milk as a substitute.
    • Garlic: Minced garlic will give your sauce the best savory flavor, but garlic powder works great too!
    • Salt and Black Pepper: Add both for a boost of flavor!
    • Italian Seasoning: I put Italian seasoning in everything, it’s just so good! You can use premade seasoning or make your own batch using my tried and true recipe here. Making your own seasoning blends is the best because you can adjust the flavor to your liking!
    • Grated Parmesan Cheese: This is the key to creamy, cheesy sauce with the best flavor!
    • Flour: Adjusts the consistency of the alfredo sauce.

    Pizza Toppings:

    • Chicken: You’ll want this to be cooked and shredded so you can add it evenly on top of your chicken alfredo pizza. Shredding rotisserie chicken is an easy way to have this on hand, ready to go!
    • Bacon: I like using precooked bacon for easy prep!
    • Sliced Red Onion: Adds the best crunch and pop of sharp, savory flavor!
    • Mozzarella Cheese: No pizza is complete without some melty mozzarella! Use freshly-grated mozzarella if possible. It has much better flavor and melts more easily than what’s available prepackaged at the store.

    How to Make Homemade Chicken Alfredo Pizza

    It’s super easy and you’ll have your guests impressed by that tasty homemade crust! You’ll have a hot and tasty chicken alfredo pizza ready to go in 30 minutes- just about the same time as making a frozen pizza or ordering delivery! (Homemade pizza just tastes much, much better.)

    1. Preheat Oven, Prep Pan: Preheat oven to 400 degrees F. Spray a 12-inch pizza pan with cooking spray or dust with cornmeal. Set aside.
    2. Prepare Alfredo Sauce: To make the alfredo sauce, in a medium saucepan, melt the butter on medium heat. Whisk in the heavy cream, garlic powder, salt, pepper, Italian seasoning, and parmesan. Allow to simmer while making the dough. If you would like a thicker consistency, add one tablespoon of flour.
    3. Proof Dough: In a stand mixer using the dough hook, add warm water, yeast, and sugar. Allow the yeast to proof for 5 minutes.
    4. Shape and Rest: Add the flour and salt and mix until the dough forms into a ball and is smooth. Let rest for 10 minutes.
    5. Roll Dough: Roll the dough out into a large circle about 10-12 inches depending on how thick you want your pizza. (For a thinner crust, divide the dough in half and make two pizzas.) Press the dough from the center out to the edges making the crust thicker. Transfer to your pizza pan.
    6. Add Sauce and Toppings: Spread the alfredo sauce on top of the crust. Top with about half of the cheese and sprinkle on desired toppings. Top with the rest of the cheese. Brush the outer edges of the crust lightly with olive oil and sprinkle with cornmeal.
    7. Bake and Enjoy: Bake for 15 minutes or until lightly golden brown and the cheese is bubbly. Enjoy!
    4-photo collage of alfredo sauce and toppings being added to pizza dough.

    Tasty Variations

    Whether you want to make your pizza keto-friendly or add some additional toppings, I’ve got you covered!

    • Swap Crust: To make your chicken alfredo pizza low-carb, try swapping the regular crust for this keto crust or zucchini crust!
    • More Toppings: A few more delicious toppings to try are spinach, chopped tomatoes, basil leaves, and mushrooms.
    • More Sauces: For a chicken bacon ranch style pizza, try adding a drizzle of ranch dressing on top of your cooked pizza for a pop of extra flavor!
    • Add Spice: If you’re looking to add some heat, try sprinkling your chicken alfredo pizza with red pepper flakes!

    A whole chicken alfredo pizza on a wooden serving board.

    How Long Does Chicken Alfredo Pizza Last?

    Don’t let leftovers of your tasty homemade pizza go to waste! They’re great for storing and make a quick and tasty lunch!

    • In the Refrigerator: You can either wrap your entire pizza or individual slices in plastic wrap. Leftovers can also be stored in an airtight container. Your chicken alfredo pizza will stay good for 2-3 days.
    • To Reheat: Pop a slice of pizza in the microwave for 30-second intervals or reheat your entire pizza in the oven for 10 minutes at 350 degrees Fahrenheit.

    Closeup of a slice of chicken alfredo pizza garnished with bacon and chopped green onions being picked up.

    Looking For More Pizza Recipes?

    Here are a few of my favorites! They’re super easy to throw together and packed with so much flavor! Pizza’s always a hit with the kids (and the adults!) and these tasty recipes will leave everyone raving! They’re fun ways to switch up a classic pizza night.

    Dough Ingredients:

    Alfredo Ingredients:

    Pizza Toppings:

    To make the Alfredo Sauce:

    • To make the alfredo sauce, in a medium saucepan, melt the butter on medium heat. Whisk in the heavy cream, garlic powder, salt, pepper, italian seasoning, and parmesan. Allow to simmer while making the dough. If you would like a thicker consistency add 1 T flour.

    To make the dough:

    • In a stand mixer using the dough hook, add warm water, yeast and sugar. Allow the yeast to proof for 5 minutes.

    • Add the flour and salt and mix until the dough forms into a ball and is smooth. Let rest for 10 minutes.

    • Roll the dough out into a large circle about 10-12 inches depending how thick you want your pizza. (For a thinner crust, divide the dough in half and make two pizzas.) Press the dough from the center out to the edges making the crust thicker. Transfer to your pizza pan.

    • Spread the alfredo sauce on top of the crust. Top with about half of the cheese and sprinkle on desired toppings. Top with the rest of the cheese. Brush the outer edges of the crust lightly with olive oil and sprinkle with cornmeal.

    • Bake for 15 minutes or until lightly golden brown and the cheese is bubbly. Enjoy!

    Serves: 8

    Calories556kcal (28%)Carbohydrates49g (16%)Protein19g (38%)Fat31g (48%)Saturated Fat17g (85%)Cholesterol99mg (33%)Sodium781mg (33%)Potassium169mg (5%)Fiber2g (8%)Sugar4g (4%)Vitamin A872IU (17%)Vitamin C1mg (1%)Calcium243mg (24%)Iron3mg (17%)

    All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

    Course Dinner, Main Course

    Cuisine Italian American

    Keyword chicken alfredo pizza, pizza, pizza recipe

  • Creamed Corn

    Creamed Corn

    The ultimate side dish, this quick and easy creamed corn recipe is one you’ll come back to again and again! It’s buttery, creamy, and the perfect blend of savory and sweet!

    Aren’t creamy side dishes the best? They’re the perfect comfort food! If you’re looking for more flavorful, hearty sides, you’ll have to try my classic creamed peas and potatoes, creamed spinach, or these cheesy parmesan garlic brussels sprouts!

    Closeup of creamed corn in a gray bowl being scooped up with a metal spoon.

    The BEST Creamed Corn Recipe

    It’s time to put that can of creamed corn away because this recipe is going to change your life! This creamed corn is so buttery and flavorful, it’s love at first bite! Fresh garlic, onion powder, and a pinch of cayenne make it taste absolutely dreamy. It’s the perfect way to add a little hearty, creamy goodness to any dinner. The great thing is, this recipe is great for customizing too. So whether you want to add a little more kick or some shredded parmesan (yum!) feel free to switch it up! (I have some tasty ideas for you below!)

    Regardless of how you tweak your batch of creamed corn, one thing is certain- your family won’t be able to get enough! It’s the perfect comfort food and so irresistible! This creamed corn is a great choice to serve at all of your potlucks and barbecues as the summer comes to a close. (It’s also a great Thanksgiving side; it’s never too early to start planning!) Nothing rings in fall like warm, buttery corn dishes! With flavor this good, you may just want to make it year-round.

    Ingredients You’ll Need

    Ready to make the best creamed corn of your life? Here’s my list of necessities! The combination of these ingredients creates the most savory, creamy flavor that your friends and family will go crazy over. All measurements can be found in the recipe card below.

    • Unsalted Butter: I used unsalted butter so that the flavor of the creamed corn is nice and rich without being overly salty.
    • Minced Garlic: If you want the best savory flavor, go for fresh garlic!
    • Corn: Use what you have on hand! You can use frozen, canned, or fresh corn. Just make sure whatever you use is thawed and drained.
    • Heavy Cream: No creamed corn is complete without heavy cream! This is what makes the dish so indulgent and tasty. You can also use half and half as a substitute.
    • Kosher Salt: I always go for kosher salt because it doesn’t have the bitter aftertaste that table salt usually does.
    • Black Pepper: Freshly cracked is best!
    • Onion Powder: Onion powder adds savory flavor and just a hint of sweetness to your entire batch of creamed corn.
    • Granulated Sugar: You only need a couple tablespoons of sugar to balance out the flavors in this dish.
    • Whole Milk: The high fat content in whole milk is what makes this recipe so delish! Sorry diet!
    • All-Purpose Flour: Keeps your creamed corn from being runny.
    • Cayenne Pepper: (Optional) I always add a pinch for some warm spice, but you can always add more if you like it hot!

    Let’s Make Creamed Corn!

    Not only is this creamed corn absolutely delicious, but it’s ready in less than 10 minutes! (Psst: if you’re short on time, use frozen corn for even quicker prep!)

    1. Melt Butter: Melt the butter in a medium saucepan over medium heat.
    2. Cook Garlic: Add the minced garlic and cook for 30 seconds.
    3. Add Ingredients: Add the corn kernels, heavy cream, salt, pepper, onion powder, and sugar to your pan. Stir to combine.
    4. Flour Mixture: In a small bowl, whisk together the milk and flour. Pour into corn mixture and stir to combine.
    5. Cook: Cook on medium heat, stirring constantly for 5 minutes, or until thickened and corn is cooked.
    6. Additional Seasonings: Season with additional salt, pepper, and/or cayenne pepper if desired.
    4-photo collage of corn being cooked in a creamy sauce.

    Tips and Variations

    Here are a few simple ways to customize your creamed corn and even turn it into a corn casserole! This is easily one of my all-time favorite side dishes. I know you and yours will love it just as much!

    • Add Thickness: A great way to add thickness to your creamed corn is by adding pulp! You can easily make some by blending some of your corn with an immersion blender or food processor and then stirring it in with the rest of your ingredients.
    • Add Spice: If you want your creamed corn to have some kick, add more cayenne pepper to taste or even throw in some chopped jalapenos.
    • Add Cheese: Cheese makes everything better! Try adding a little grated parmesan cheese to your creamed corn for melty, cheesy flavor.
    • Make it a Casserole: To make your creamed corn into a casserole, all you’ll need is a box of Jiffy corn muffin mix and a little butter and sour cream! You can find my full recipe here. It’s such an amazing side, you’re going to love it!

    Top-down view of creamed corn, garnished with herbs in a white and blue skillet being stirred with a wooden spoon.

    Storing Leftovers

    This quick and easy recipe is perfect for making ahead. Once you have a delicious batch of creamed corn ready to go, here’s how to keep it tasting fresh and delicious in the fridge!

    • In the Refrigerator: In an airtight container, your corn will stay good for 3-4 days.
    • In the Freezer: Freeze in an airtight container or freezer bag for up to 3 months. Thaw overnight before reheating.
    • To Reheat: Warm leftover creamed corn over the stove on medium-low heat, stirring frequently.

    Top-down view of creamed corn in a black bowl, ready to serve.

    More Great Corn Recipes

    Corn is so versatile! These are a few of my favorite ways to utilize this tasty vegetable. Whether you’re wanting comfort food or something light, you’re going to absolutely love these easy side dishes! You can find more tried and true corn recipes here.

    Print

    Creamed Corn

    The ultimate side dish, this quick and easy creamed corn recipe is one you'll come back to again and again! It's buttery, creamy, and the perfect blend of savory and sweet!
    Course Side Dish
    Cuisine American
    Keyword 10 minute, creamed corn, creamed corn recipe, easy
    Prep Time 5 minutes
    Cook Time 5 minutes
    Total Time 10 minutes
    Servings 5
    Calories 362kcal
    Author Alyssa Rivers

    Ingredients

    • 2 tablespoons unsalted butter
    • 1 teaspoon garlic, minced
    • 5 cups corn frozen, fresh, or canned and drained
    • 3/4 cup heavy cream
    • 1 teaspoon kosher salt
    • 1/2 teaspoon freshly cracked black pepper
    • 1 teaspoon onion powder
    • 2 tablespoons granulated sugar
    • 1/2 cup whole milk
    • 3 tablespoons all-purpose flour
    • Pinch cayenne pepper, optional

    Instructions

    • Melt the butter in a medium saucepan over medium heat.
    • Add the minced garlic and cook for 30 seconds.
    • Add the corn, heavy cream, salt, pepper, onion powder, and sugar. Stir to combine.
    • In a small bowl, whisk together the milk and flour. Pour into corn mixture and stir to combine.
    • Cook on medium heat, stirring constantly for 5 minutes, or until thickened and corn is cooked.
    • Season with additional salt, pepper, and/or cayenne pepper if desired.

    Nutrition

    Serving: 1cup | Calories: 362kcal | Carbohydrates: 43g | Protein: 8g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 55mg | Sodium: 487mg | Potassium: 425mg | Fiber: 4g | Sugar: 14g | Vitamin A: 1112IU | Vitamin C: 9mg | Calcium: 65mg | Iron: 1mg
  • Blackened Cajun Shrimp Tacos with Avocado Salsa

    Blackened Cajun Shrimp Tacos with Avocado Salsa

    This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

    Blackened Cajun shrimp tacos with avocado salsa are made with so many fresh ingredients, and the blackened cajun shrimp takes it to the next level with flavor! These are some healthy and delicious tacos you have got to try! 

    I love any kind of tacos… They are all so delicious, and there are so many different ones to try. Check out some of my favorites like these Carne Asada Tacos, these yummy Best Ever Birria Tacos, or these Beef Brisket Tacos!

    A platter with 4 blackened Cajun shrimp tacos with a small bowl of avocado salsa.

    A Reader’s Review

    Made these last night and they are FANTASTIC! The cajun shrimp and cool salsa were a great balance. Five stars from the family and we’re using the leftover salsas dip today!

    -Gina

    Blackened Cajun Shrimp Tacos Recipe

    This recipe starts with this blackened Cajun shrimp. I love Cajun seasoning because it has so many spices combined in one to really add a kick. It was perfect for seasoning the shrimp and makes a nice crisp seasoned edge. The taste and texture of the shrimp are perfect! But then, you top it off with some delicious avocado salsa and wrap it up in a crisp tortilla… it’s a match made in heaven!

    When thinking of what to put inside of these blackened Cajun shrimp tacos, I knew that an avocado salsa had to be involved. I LOVE avocado salsa and could literally eat it with a spoon. Fresh avocados, tomatoes, red onion, black beans, and corn with a squeeze of fresh lime. This really took these tacos to the next level!

    Ingredients in Blackened Cajun Shrimp Tacos

    These tacos are so simple and easy! I love using the avocado salsa because then I don’t have to set out individual toppings. You just add that in, and all of the flavors are there in one place, ready to go! Check out the recipe card at the bottom of the post for exact measurements.

    • Jumbo Shrimp: You can use frozen shrimp in this recipe! You can buy it peeled and deveined, which makes it so simple! You can also remove the tails if you want.
    • Cajun Seasoning: You can buy this at the store or easily make it at home with this recipe of mine!
    • Olive Oil: The olive oil helps the seasonings to stick to the shrimp.
    • Feta: You don’t have to use this, but I love to sprinkle on feta cheese as an additional topping.
    • Flour Tortillas: You can buy these at the store or make them at home with this recipe. You can also use corn tortillas if you prefer!

    Avocado Salsa

    • Roma Tomatoes: You can dice these up to whatever size you prefer.
    • Yellow Corn: I used a can of corn in this recipe, but you can also take corn fresh from the cob or use thawed frozen corn.
    • Black Beans: After you open your black beans, rinse and drain them before adding them to the salsa.
    • Red Onion: I like to use red onion because it’s the best onion to eat raw.
    • Avocados: Dice these up and add them to the salsa just before serving so that they don’t turn brown.
    • Cilantro: Cilantro adds such a delightful taste to finish off the salsa.
    • Lime: You can just juice from fresh lime or use bottled lime juice. Fresh will always bring in a brighter taste.
    • Salt and Pepper: These will enhance all of the flavors in this salsa that goes on top of these blackened Cajun shrimp tacos.
    4 pictures showing how to season and cook the shrimp and how to make the avocado salsa and add it to a tortilla.

    How to Make Blackened Cajun Shrimp Tacos

    If you thought the ingredients list was easy, then wait until you see how easy these are to make! Only 3 steps and you will be on your way to eating deliciously flavored tacos and you won’t be able to stop at just one!

    1. Toss and Cook Shrimp: Add the shrimp and cajun seasoning in a medium-sized bowl. Toss until coated. Add olive oil and shrimp over medium-high heat in a medium-sized skillet. Cook for about 2-3 minutes until no longer pink.
    2. Make the Avocado Salsa: Add the tomatoes, corn, black beans, red onion, avocado, and cilantro to a bowl. Salt and pepper to taste.
    3. Combine: Assemble the tacos by dividing the avocado salsa and topping it with shrimp. Sprinkle with crumbled feta and serve immediately.
    4 assembled blackened Cajun shrimp tacos with avocado salsa.

    Variations

    These blackened Cajun shrimp tacos are simple and can easily be changed up to fit your needs! Here are a few ideas on how to make them different every time!

    • Seasoning: Cajun seasoning is insanely delicious but have you tried my blackened seasoning? It’s similar but just different enough (it’s slightly less spicy) that you may want to use it on at least half of the tacos so that you have a slight variation of flavor!
    • Toppings: If avocado salsa is not your thing, then there are other ways to add a lot of flavors! Try using shredded purple cabbage with some feta cheese, cilantro, and lime!

    The top view of 5 blackened cajun shrimp tacos.

    How to Store Blackened Cajun Shrimp Tacos

    These shrimp tacos can be stored as leftovers as long as you store all of the ingredients separately! They will be soggy the next day if you store them all together.

    1. In the Refrigerator: Place your unused shrimp and avocado salsa in separate airtight containers and store them in the fridge. It will last about two days.
    2. To Reheat the Shrimp: You can cook them on the stove with about a teaspoon of olive oil on medium heat for about 1-2 minutes until they are heated through.

    A taco folded in half being held by a hand, about ready to eat.

    More Delicious Shrimp Recipes

    If you are a lover of shrimp recipes then I’ve got you covered! You can really toss shrimp into just about anything and it adds in such a great flavor and texture that you can’t go wrong. Try some more of these recipes… The hardest part will be choosing your favorite!

    Avocado salsa:

    • In a medium-sized bowl add the shrimp and cajun seasoning. Toss until coated. In a medium-sized skillet over medium-high heat add olive oil and shrimp. Cook for about 2-3 minutes until no longer pink.

    • To make the avocado salsa: Add the tomatoes, corn, black beans, red onion, avocado, lime juice and cilantro to a bowl. Salt and pepper to taste.

    • Assemble the tacos dividing the avocado salsa and topping with shrimp. Sprinkle with crumbled feta and serve immediately.

    Originally Posted on April 2, 2017
    Updated on September 21, 2022
     

    Serves: 4

    Calories415kcal (21%)Carbohydrates29g (10%)Protein21g (42%)Fat26g (40%)Saturated Fat4g (20%)Polyunsaturated Fat4gMonounsaturated Fat16gTrans Fat0.01gCholesterol143mg (48%)Sodium875mg (36%)Potassium830mg (24%)Fiber9g (36%)Sugar4g (4%)Vitamin A1668IU (33%)Vitamin C18mg (22%)Calcium130mg (13%)Iron2mg (11%)

    All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

    Course Dinner, Main Course

    Cuisine American, Mexican

    Keyword avocado salsa, blackened cajun shrimp tacos, cajun shrimp

  • Air Fryer Mac and Cheese Balls

    Air Fryer Mac and Cheese Balls

    These air fryer mac and cheese balls are crunchy, gooey, and full of delicious cheesy flavor! They are sure to be a hit with your kids or dinner guests, and you’ll get this recipe requested again and again.

    It might be obvious by now, but I’m a huge fan of my air fryer! It makes cooking so fast and is a healthier option than oil frying. It’s the best of both worlds! If you have an air fryer and want to make other yummy appetizers in it, I have ideas for you! Try these Crispy Air Fryer Egg Rolls, my absolute favorite Air Fryer Fried Pickles, and these crunchy and flavorful Air Fryer Cream Cheese Wontons.

    A speckles, white bowl filled with Mac and cheese balls. One of them is broken open so that you can see the inside.

    Mac and Cheese Balls Recipe

    This recipe is the ultimate way to use up leftover mac and cheese. We all know that next-day macaroni and cheese doesn’t taste as good because it’s so hard to reheat. Here is the perfect solution! This delicious recipe needs refrigerated mac because they will easily form into balls. After you form it into balls, then you coat it in a delicious crust made from eggs, breadcrumbs, and a scrumptious blend of seasonings. You heat them up in the air fryer, and they become the ultimate leftover hack!

    Before placing them in the air fryer, it is important that you place the balls on a pan in the freezer for about 20 minutes to harden. They should be stiff so that they won’t fall apart in the air fryer. This recipe is so fun to make and will turn into a family favorite appetizer or snack!

    Before You Start!

    When you make this recipe, you will need leftover macaroni and cheese. It’s important that it has had time to chill inside the fridge so they can be easily formed into balls. It is also important that you use the right type of mac to guarantee the perfect cheesy bite! My favorite homemade recipe is this easy and super cheesy Baked Macaroni and Cheese. Or, instead of a traditional mac and cheese recipe, you could switch it up and make them fancy with my Incredible Lobster Mac and Cheese or make them low carb with this yummy Cauliflower Mac and Cheese! Your favorite store-bought brand will also work great. You could also make this recipe gluten-free by using gluten-free noodles and bread crumbs!

    If you decide to make the mac the same day, make sure it has time to chill and harden in the fridge properly. I recommend making it beforehand and refrigerating for at least 4 hours to ensure that your mac will easily form into a ball and stay together!

    Ingredients in Mac and Cheese Balls

    Here is what you will need to make these mac and cheese balls. Switch up the seasonings to create different flavor profiles that your family will love! Check out the recipe card at the bottom of the post for exact measurements.

    • Leftover Macaroni and Cheese: You will use leftover macaroni and cheese for this recipe. Make sure it has chilled in the fridge for at least 4 hours before you use it.
    • Eggs: I used large eggs in this recipe.
    • Panko Breadcrumbs: I mixed the seasonings listed below with the breadcrumbs to make a delicious and flavorful crust!
    • Salt: Add salt to taste. The macaroni already has salt in it so you probably won’t need too much extra!
    • Garlic Powder: You need to use dry seasonings so that the flavors can blend evenly with the breadcrumbs.
    • Smoked Paprika: This seasoning adds a pop of flavor that you would miss if you left out!
    • Dried Italian Seasoning: You can buy this at the store or make this at home using this easy recipe.
    4 pictures showing how to roll your Mac and cheese into balls, dip them in the breadcrumb mixture and add them to an air fryer basket.

    Making the Mac and Cheese Balls

    Since your macaroni is already prepared then you can whip these up in just 15 minutes! I love my air fryer because it makes cooking so simple. If you don’t have an air fryer, don’t worry! Scroll down to see my tips for baking or pan-frying.

    1. Form Balls: Once your mac and cheese is cold and chilled, use your hands to form balls that are about two tablespoons per ball. I was able to get about 15 balls using 4 cups of mac and cheese.
    2. Freeze: Place formed balls on a baking sheet lined with parchment paper and chill in the freezer for about 20 minutes. The balls should be firm, but not frozen.
    3. Make Coating: To a medium-sized bowl, add the panko bread crumbs, Italian seasoning, salt, garlic powder, and paprika. Stir until combined.
    4. Whisk: To another medium-sized bowl, crack the eggs and whisk with a fork.
    5. Coat: Roll the chilled mac n cheese balls in the whisked egg, then roll the ball around in the panko mixture until completely coated. Then you can repeat the process until all the balls are coated.
    6. Spray: Place the coated mac and cheese balls in the basket of the air fryer in a single layer. Lightly spray the balls with non-stick cooking spray to help crisp them up.
    7. Cook: Cook in the air fryer at 380 degrees Fahrenheit for 6 minutes. Open the air fryer and flip the mac and cheese balls. Spray the other side with non-stick cooking spray and continue to cook for an additional 6 minutes or until golden brown on all sides.
    Cooked mac and cheese balls in an air fryer basket.

    Add a Favorite Dipping Sauce!

    These ooey gooey mac and cheese balls are delicious on their own but can be taken to the next level with a great dip. Here are some of my family’s favorites!

    • BBQ Sauce: This is my kids’ favorite. BBQ sauce goes great with these cheesy bites and adds a tangy and smoky flavor that will make your mouth water!
    • Ranch Dressing: I promise these two were made for each other. You won’t regret making this homemade ranch dressing to go along with them!
    • Fry Sauce: This classic mayo-based sauce is tangy because of the Worcestershire sauce and pickle brine. It’s surprisingly delicious and a perfect way to brighten up these mac and cheese balls!

    Someone holding a Mac and cheese ball that is broken in half.

    Bake or Pan Fry Options:

    It’s ok if you don’t have an air fryer. I can’t tell you how much I love mine, so I highly recommend getting one someday! These delicious mac and cheese balls are great baked or pan-fried! Follow the instructions below if you don’t have an air fryer…they’ll be just as yummy!

    • Bake: Line a baking sheet with parchment paper and heat your oven to 425 degrees Fahrenheit. Place the coated mac and cheese balls on the pan and spray the balls with olive oil cooking spray. Bake for about 8-10 minutes. Flip the balls over, spray with additional olive oil spray and bake for 5-10 minutes, or until browned and golden. 
    • Pan-Fried: Heat a large skillet to medium-high heat. Add some canola oil and heat until nice and hot. Add the coated mac and cheese balls to the hot skillet and cook until evenly golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate.

    A bowl of Mac and cheese balls, one on top that is broken open.

    How to Store Leftovers

    These air fryer mac and cheese balls are better fresh, but if you do have leftovers, here is how you can store them.

    • In the Refrigerator: Once cooled, I recommend storing these wrapped in foil and placing them in the refrigerator for no longer than 2-3 days. If they are stored in an air-tight container, they can get soggy and soft.
    • To Reheat: Place the mac and cheese balls on a baking pan, leaving them wrapped in the foil, and then put them in the oven at 325 degrees until warm in the center. When you use foil, it will help them reheat evenly. If you reheat these in the microwave, the outside will get soft instead of crunchy.

    Make it a Meal!

    You will love these Mac ‘N Cheese Balls as an appetizer or a side. They are so versatile and go with so many different meals! Try them with these other dishes for a delicious and nutritious dinner!

    Print

    Mac and Cheese Balls

    These air fryer mac and cheese balls are crunchy, gooey, and full of delicious cheesy flavor! They are sure to be a hit with your kids or dinner guests, and you'll get this recipe requested again and again. 
    Course Appetizer, Side Dish
    Cuisine American
    Keyword mac and cheese balls
    Prep Time 10 minutes
    Cook Time 6 minutes
    Chill Macaroni 4 hours 20 minutes
    Total Time 4 hours 36 minutes
    Servings 15 balls
    Calories 237kcal
    Author Alyssa Rivers

    Ingredients

    • 4 cups mac and cheese, cooked and chilled
    • 2 large eggs
    • 1 cup panko breadcrumbs
    • 1/2 teaspoon salt more to taste
    • 1/2 teaspoon garlic powder
    • 1/4 teaspoon smoked paprika
    • 1 teaspoon Italian seasoning

    Instructions

    • Once your mac and cheese is cold and chilled, use your hands to form balls that are about two tablespoons per ball. I was able to get about 15 balls using 4 cups of mac and cheese.
    • Place formed balls on a baking sheet lined with parchment paper and chill in the freezer for about 20 minutes. The balls should be firm but not frozen.
    • Add the panko breadcrumbs, Italian seasoning, salt, garlic powder, and paprika to a medium-sized bowl. Stir until combined.
    • To another medium-sized bowl, crack the eggs and whisk with a fork.
    • Roll the chilled mac and cheese balls in the whisked egg, then roll the ball around in the panko mixture until completely coated. Repeat the process until all the balls are coated.
    • Place the coated mac and cheese balls in the air fryer basket. Lightly spray the balls with non-stick cooking spray to help crisp them up.
    • Cook in the air fryer at 380° Fahrenheit for 6 minutes. Open the air fryer and flip the mac and cheese balls. Spray the other side with non-stick cooking spray and continue to cook for an additional 6 minutes or until golden brown on all sides.

    Nutrition

    Serving: 3balls | Calories: 237kcal | Carbohydrates: 33g | Protein: 9g | Fat: 8g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 25mg | Sodium: 600mg | Potassium: 145mg | Fiber: 0.3g | Sugar: 0.3g | Vitamin A: 55IU | Vitamin C: 0.005mg | Calcium: 105mg | Iron: 2mg
  • Air Fryer Potato Skins

    Air Fryer Potato Skins

    Air fryer potato skins are a quick and easy appetizer or side dish that everyone will love! Leftover baked potatoes turn into crispy and tender potato skins loaded with cheese, bacon crumbles, sour cream, and green onions.

    This homemade potato skin recipe makes the perfect appetizer for game day. They taste just like TGI Fridays but better because they’re easy enough to cook in your air fryer. A few more of my go-to appetizers are jalapeño poppers, these little smokies, and easy air fryer egg rolls.

    Top view of air fryer potato skins on a large white platter garnished with sour cream, green onions, and bacon. A small bowl of sour cream on the side.

    Air Fryer Potato Skins

    I can’t wait for you to taste these amazing potato skins. The crispy outside gives a nice shell that is easily handheld for dipping or tender enough to cut through with a fork. So tasty and delicious, these air fryer potato skins will disappear as quickly as you make them!

    Air fryer recipes make life so much easier. If you don’t have one, I highly recommend you get one. I didn’t think I needed one, and now it is my most used kitchen appliance. Some of my favorite air fryer recipes are this chicken, this perfect steak, and these roasted potatoes.

    Ingredients For Potato Skins

    Russet potatoes are known to be thicker and hold together the best for these potato skins. They are stronger potatoes to cut and hollow out. Stuff your potato with all the goods and air fry until perfection! See the recipe card at the bottom of the post for exact measurements.

    • Potatoes: Russet potatoes are the best because they are a perfect size.
    • Olive Oil: This coats the skins of the potatoes and creates a crispy outside.
    • Salt and Pepper: Add the salt and pepper in to taste!
    • Cheese: Sprinkle over top of the baked potato. Colby Jack is my favorite cheese but feel free to use cheddar cheese.
    • Bacon: Cook and crumble pieces on top.
    • Green Onions: Chop and add some to the top for added flavor.
    • Sour Cream: Great for dipping or putting a dollop on your potato skins. Ranch dressing is delicious too!

    Making Air Fryer Potato Skins

    This appetizer or side dish is one of the best and easiest recipes to make for a quick dish to serve. Cut and carefully hollow out each potato skin. This recipe is great even for doubling. You’ll just have to cook them in batches.

    1. Prepare Potatoes: Cut the potatoes in half lengthwise. Use a small spoon to carefully scoop out the flesh from the inside, leaving a 1⁄4-inch “rim”.
    2. Brush With Oil: Brush the potatoes with olive oil, then season with salt.
    3. Place in Air Fryer: Place the potatoes into the air fryer basket with the cut side up.
    4. Cook: Cook in the air fryer at 375° Fahrenheit for 6 minutes or until golden and soft.
    5. Add Cheese and Continue to Cook: Open the basket and sprinkle the cheese evenly inside each potato skin. Continue to cook for six more minutes, or until the cheese is melted.
    6. Garnish Potato Skins: Remove the skins from the basket and fill them with sour cream, bacon, and sliced green onions.
    7. Enjoy: Serve warm as the perfect side dish, appetizer, or game-day food!
    First process photo are the baked potatoes hollowed out. The second process photo is the olive oil being brushed onto the potato skins. The third process photo is the potato skins placed in the air fryer. The fourth process photo is the shredded cheese added to the potato skins in the air fryer.

    Tips For Perfect Potato Skins

    Here are some quick and easy ways to make crispy air fryer potato skins. These will turn out to be the best appetizer or side dish you make! My kids always ask me to make these, and I don’t mind because they are my favorite too!

    • Size of Potatoes: It is best to choose large potatoes and russets if possible. These will be the strongest and hold up best when baked.
    • Cool: Let the potatoes cool completely before cutting into them. They will fall apart if they are cut too soon.
    • Cutting: Cut lengthwise on the potato skin. Carefully spoon out the inside of the potato. Leave about ¼ inch of the potato to help for stability.
    • More recipes: Keep the hollowed potato parts for more recipes like this garlic ranch smashed potatoes or making mashed potatoes.

    Top view of air fryer potato skins in an air fryer garnished with sour cream, green onions, and bacon.

    Storing Leftover Potato Skins

    If you have leftover air fryer potato skins, make sure to store them right so that you can enjoy them later! Because storing leftovers correctly is important, I’ve come up with a few tips on how to do it!

    • In the Refrigerator: After they have cooled, store them in an airtight container and put them in your fridge. They will last up to 4 days!  Just be sure not to add the sour cream, bacon, and green onions until just before serving.
    • To Reheat: To reheat them, add the potato skins back into the air fryer and cook at 350 degrees for 3-4 minutes. Add toppings as desired!

    Close up view of air fryer potato skins in an air fryer garnished with sour cream, green onions, and bacon.

    More Potato Recipes To Try

    Potatoes can be so versatile and I have some favorite recipes I’d love for you to try!  Potatoes are an inexpensive way to feed a crowd. Plan on some of these recipes next week and wow your family and friends.

    Print

    Air Fryer Potato Skins

    Air fryer potato skins are a quick and easy appetizer or side dish that everyone will love! Leftover baked potatoes turn into crispy and tender potato skins loaded with cheese, bacon crumbles, sour cream, and green onions.
    Course Appetizer, Side Dish, Snack
    Cuisine American
    Keyword air fryer, air fryer potato skins, game day
    Prep Time 10 minutes
    Cook Time 12 minutes
    Total Time 22 minutes
    Servings 8
    Calories 145kcal
    Author Alyssa Rivers

    Ingredients

    • 4 small russet potatoes, baked and cooled
    • 1 tablespoon olive oil
    • 1 teaspoon coarse salt
    • 1/2 cup Colby Jack cheese, shredded and divided
    • 2 tablespoons bacon, cooked and crumbled
    • 1/4 cup sour cream, divided
    • 1 green onion, sliced

    Instructions

    • Cut the potatoes in half lengthwise. Use a small spoon to carefully remove the flesh from the inside, leaving a 1⁄4-inch “rim”.
    • Brush the potatoes with olive oil, then season with salt.
    • Place the potatoes into the air fryer basket with the cut side up.
    • Cook in the air fryer at 375° Fahrenheit for 6 minutes or until golden and soft.
    • Open the basket and sprinkle the cheese evenly inside each potato skin. Continue to cook for 6 more minutes, or until the cheese is melted.
    • Remove the skins from the basket and fill with sour cream, bacon, and sliced green onions.
    • Serve warm as the perfect side dish, appetizer, or game-day food!

    Nutrition

    Serving: 1potato skin | Calories: 145kcal | Carbohydrates: 16g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 15mg | Sodium: 372mg | Potassium: 385mg | Fiber: 1g | Sugar: 1g | Vitamin A: 144IU | Vitamin C: 5mg | Calcium: 76mg | Iron: 1mg
  • Hocus Pocus Charcuterie Board

    Hocus Pocus Charcuterie Board

    A tribute to the Sanderson Sisters, this Hocus Pocus charcuterie board will have all of your guests dying at not only the delicious variety of food but the uncanny resemblance to some of Halloween’s most famous witches!

    Who doesn’t love a good-themed dish? Halloween is one of my favorite holidays for cooking because of the creativity! If you love celebrating the month of All Hallows Eve, then you must try out these Mummy Hot Dogs, these Poison Caramel Apples, and these festive Halloween Cupcakes!

    The top view of a Hocus Pocus Charcuterie Board.

    What is a Hocus Pocus Charcuterie Board?

    If you have never heard of the movie Hocus Pocus, then I have TWO things that you need to do. First, you must go and watch the movie. The Sanderson Sisters are classic and iconic witches for the month of October, and you MUST become acquainted with them. After you watch the movie THEN, you much make this Hocus Pocus charcuterie board.

    This charcuterie board is filled with all sorts of goodies, both savory and sweet, that will have you debating whether or not you devour everything in sight or preserve it all because it looks so perfect! Have a viewing party and make this board for all of your guests, and your party will be the talk of the town. This is the perfect board with Winifred’s bright red hair and the sister’s classic facial expressions… You may just have to make this every year and add a new tradition to your Halloween lineup!

    The Recipe Critic Recommendation

    Large Round Charcuterie Board

    18" Round Acacia Wooden Serving Board with Handle

    This wooden board is perfect for adding fruits, candy, cheese, and chocolate to make your favorite charcuterie board.

    CLICK HERE FOR THE LINK

    What Meat and Cheeses Do I Need

    The very first step on this Hocus Pocus charcuterie board is the cheeses for the three witches’ heads. These will anchor the entire board together, and it’s the whole reason that it’s even made! Besides the main wheels in the center, you will want to pick out a variety of cheeses and meats from your local grocery store. I always like to pick different colors and textures so that I don’t have the same two kinds on my board. For this recipe, I used the following meat and cheeses:

    • Brie Wheels: These are for the Sanderson Sister heads.
    • Bellavitano Merlot Cheese: Get the kind that has the dark purple top.
    • Cheese Sticks: These are used for Sarah’s hair (the blonde)
    • Uncured Pepperoni: You MUST do this pepperoni because it makes the perfect hair for Winifred!

    Feel free to add any additional cheeses or meats onto the board that you like. Some others that I like are Gruyere, cheddar, or a hard cheese like Parmigiano Reggiano. For meats, I also love using prosciutto di parma or Italian dry salami. Add in as much or little as you would like. It’s a great way to add different shapes and colors.

    4 pictures showing how to add the cheese wheels and the ingredients to make the "hair" of the Sanderson Sisters.

    What Nuts and Fruit Should I Use?

    After I have laid out the three main pieces in the center of this Hocus Pocus charcuterie board, then I start to build around it with the fruit. I do the fruit next because Mary’s hair is made from blackberries! I also made sure to have little pockets of pumpkin seeds on the board first so that they could fill in any empty spaces underneath the other ingredients.

    • Blackberries: These make the absolute perfect hair for Mary!
    • Grapes: I love the purple color of the grapes to go with any Halloween charcuterie board.
    • Blueberries: These almost look black, and their size is small but still have a little bit of texture.
    • Dried Mango: The mangos bring in classic Halloween orange color.
    • Figs: The figs bring in a fantastic texture and different look than the other foods on this charcuterie board.
    • Strawberries: I cut these in half and leave the stems on so that they are easier to eat.
    • Pumpkin Seeds: I like to sprinkle these on the board very first.
    • Pistachios: You can put these on with or without the shells, whichever look you prefer!
    3 pictures of each of the witches faces on the board.

    Cookies, Crackers, and Candy… Oh My!

    I know that traditional charcuterie boards have only meat and cheese, but I love to add spooky snacks that I know that my kids love too! Especially on a board that is celebrating such a fun Halloween movie. You need some delicious sweets to eat while you watch! Here is what I used on this board to make things stand out in color, texture, and of course… taste!

    • Fall Leaf Cookies: You can typically find these at your local grocery store in their seasonal section, or you can find them at Trader Joe’s!
    • Halloween Oreos: I love the Halloween Oreos because of the orange filling!
    • Whole Grain Crackers: Any type of crackers will do here!
    • Orange Chocolate Dipped Pretzels: Costco has these in stock around Halloween. If you can’t find any, then you could easily make your own with some orange candy melt and some pretzels.
    • Chocolate Candy Eyeballs: I just ordered these on Amazon, but you can use any seasonal, spooky candy that your grocery store offers!
    • Gummy Pumpkins: I thought these were a fun touch with the colors and the shape.
    • Black Licorice: This is what you will use to make the Sanderson Sisters’ eyes on the cheese wheels.
    • Pull Apart Strawberry Twizzlers: Shape these into the lips. I like to make them unique for each face.
    • Lindor Truffles: These come in lots of flavors and colors. I like to get ones that have orange, black, or brown wrappers.
    4 pictures showing how to add cheese slices, Oreos and strawberries to the Hocus Pocus Charcuterie board.

    How to Make the Bats for Your Hocus Pocus Charcuterie Board

    You will need a few ingredients to make these delightfully cute Halloween bats for this Hocus Pocus Charcuterie board! I used miniature Reeses Cups, Oreos, and some frosting! Here is how you put them all together!

    1. Add Frosting: Take a miniature Reese’s cup and add some frosting on top.
    2. Break the Oreo: Break the Oreo in half and stick it to the frosting on top of the Reeses cup.
    3. Finish: Top with candy eyeballs.
    3 pictures showing how to make bats out of Oreos and Reeses Peanut Butter Cups.

    How to Make Rice Krispie Eyeballs

    These festive treats are a great addition to this Hocus Pocus charcuterie board! They are spooky, and you can make them any size and color that you want! All you need is some Rice Krispie treats (make them with this recipe!), some food coloring, and then some candy eyeballs. They turn out so cute!

    1. Form: Shape your Rice Krispies treats into small balls.
    2. Add color: Roll in food coloring and top with a candy eyeball.
    A close up picture of the Rice Krispie Eyeballs on a Hocus Pocus Charcuterie Board.

    Let’s Assemble Your Hocus Pocus Charcuterie Board!

    This Hocus Pocus charcuterie board is all about the Sanderson Sisters in the center! So building the rest around them is the most important part. Here is how you will go about putting this all together. Your guests are going to go crazy over this board!!

    1. Make the Sanderson Sisters: Start assembling your board by adding the cheeses. Add the blackberries above the first cheese wheel to create Mary’s hair. Next fold the pepperoni and add three layers above the second wheel of cheese to create Winnie’s hair. Then lastly, use the cheese sticks and slice them into thin sticks for Sarah’s hair.
    2. Add Eyes and Lips: Cut up the black licorice for the eyes and shape the Twizzlers for the lips.
    3. Make the Bats: Take a miniature Reese’s cup and add some frosting on top. Break the Oreo in half and stick it to the frosting on top of the Reeses cup. Top with candy eyeballs.
    4. Make the Rice Krispie Eyeballs: Shape your Rice Krispies into small balls. Roll in food coloring and top with a candy eyeball.
    5. Fill: Fill in the board with the remaining fruit, nuts, cheese, and candy.
    A close up picture of the Hocus Pocus charcuterie board.

    How to Decorate the Board

    Some people like to let the food speak for itself, but I like to add a few different festive Halloween items to the board to really take it over the top. I used a couple of small RIP gravestones, and that was it for this Hocus Pocus charcuterie board. You could also add in a skeleton hand, some fake spiders, and even some black netting to make it extra spooky! Just make sure that whatever you use is large and can’t be mistaken for food. You don’t want anyone accidentally eating it!

    More Delicious Charcuterie Boards

    I love how fun and versatile a charcuterie board is! You can put whatever you want on them and add in any kinds of colors or decorations to theme them for any occasion! Try out a few more… You will want them for every party and get-together!

    Print

    Hocus Pocus Charcuterie Board

    A tribute to the Sanderson Sisters, this Hocus Pocus charcuterie board will have all of your guests dying at not only the delicious variety of food but the uncanny resemblance to some of Halloween's most famous witches!
    Course Appetizer, Snack
    Cuisine American
    Keyword hocus pocus charcuterie board
    Prep Time 30 minutes
    Total Time 30 minutes
    Servings 15 people
    Calories 151kcal
    Author Alyssa Rivers

    Ingredients

    Cheese:

    • (3) 8 ounce wheels brie
    • 2 wedges bellavitano merlot cheese Dark purple top
    • cheese sticks

    Meat:

    • uncured pepperoni

    Fruit:

    • blackberries
    • grapes
    • blueberries
    • dried Mango
    • figs
    • strawberries

    Nuts:

    • pumpkin seeds
    • pistachios

    Cookies/Crackers:

    • fall leaf cookies
    • Halloween Oreos
    • whole grain crackers
    • Orange chocolate dipped pretzels

    Candy:

    Reeses Bats:

    • Miniature Reeses Cups
    • Oreos
    • frosting (to hold them together)

    Rice Krispie Eyeballs:

    Instructions

    Assemble the Board

    • Start assembling your board by adding the cheeses. Add the blackberries above the first cheese wheel to create Mary's hair. Next fold the pepperoni and add in three layers above the second wheel of cheese to create Winnie's hair. Then lastly use the cheese sticks and slice into thin sticks for Sarah's hair.
    • Cut up the black licorice for the eyes and shape the Twizzlers for the lips.
    • Fill in the board with the remaining fruit, nuts, cheese, and candy.

    To Make the Reeses Bats

    • Take a miniature Reese's cup and add some frosting on top. Break the Oreo in half and stick it to the frosting on top of the Reeses cup. Top with candy eyeballs.

    To Make the Rice Krispie Eyeballs

    • Shape your Rice Krispies into small balls. Roll in food coloring and top with a candy eyeball.

    Nutrition

    Calories: 151kcal | Carbohydrates: 0.2g | Protein: 9g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 4g | Cholesterol: 45mg | Sodium: 284mg | Potassium: 69mg | Sugar: 0.2g | Vitamin A: 268IU | Calcium: 83mg | Iron: 0.2mg
  • Egg Roll in a Bowl

    Egg Roll in a Bowl

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    If you haven’t heard of an egg roll in a bowl, you’re in for a treat! This delicious and savory dish is full of all of your favorite flavors of an egg roll without having to stuff the wrapper. It’s quick, easy, and makes the BEST leftovers. You will want to make this recipe again and again!

    I definitely love my egg rolls! They are so fun to make and full of flavor. The best part is they are also full of vegetables that my kids actually love! A few that I love right now are Air Fryer Avocado Egg Rolls, or these yummy Philly Cheesesteak Egg Rolls, and these fun Strawberry Cheesecake Egg Rolls for dessert!

    The top view of a glass, white bowl filled with an egg roll mixture.

    Egg Roll in a Bowl Recipe

    If you haven’t noticed by now, I am a HUGE egg roll fan! They are so fun, and I love all of the dips and flavor combinations you can create. But sometimes, I don’t have time to individually wrap each egg roll in the wrapper and cook them (although I have a few air fryer egg roll recipes that make the cooking part a breeze!). So when I am in a hurry, this egg roll in a bowl recipe is my go-to! It’s so simple and delicious, and you can change out a lot of the ingredients to customize this recipe to what flavors you are in the mood for.

    So what is an egg roll in a bowl? The name really says it all! It’s all the yummy stuffings of an egg roll without the wrapper. It is similar to a stir fry, and is so simple and delicious that you’ll be hooked on this meal! My favorite part is I can make a really yummy dinner in just 10 minutes that feeds my whole family. And they absolutely love this meal. It’s a busy mom win-win!

    Egg Roll in a Bowl Ingredients

    Fresh ingredients always taste best, which is why this recipe is full of fresh seasonings and veggies. You can buy certain things pre-cut, which will speed up prep time! As you get familiar with this dish, start switching out ingredients to play with the flavor profile! Check out the recipe card at the bottom of the post for exact measurements.

    • Sesame Oil: Sesame oil adds that traditional flavor that you love to your egg roll and is a must in this dish!
    • Onion: I recommend mincing them for this recipe so that the flavor is distributed evenly throughout the meal.
    • Garlic: Garlic adds so much flavor and takes this recipe to the next level!
    • Fresh Ginger: Fresh garlic is always the most flavorful, but you could use powdered if you are in a pinch.
    • Ground Turkey: I used 1 pound of uncooked ground turkey in this recipe. If you don’t like turkey, you can use ground beef or pork instead!
    • Soy sauce: I added soy sauce at the end as a finishing sauce on this dish. It was amazing!
    • Prepared coleslaw mix (cabbage and carrot mixture): I just bought a bag of pre-cut cabbage and carrot mix, which is sold as a pre-made coleslaw mix at the grocery store.
    • Salt and Pepper: To taste, but because soy sauce has sodium, you could leave out the salt if you felt like it.
    • Chopped green onions: I served these on top of the dish as a garnish. It adds a nice bright, fresh flavor and a beautiful pop of color!
    • Sesame seeds (for garnish): Because you already added sesame oil, you could leave this out if you wanted to. I personally love adding a sprinkle of sesame seeds for garnish after I have plated this dish for additional texture and flavor.

    How to Make Egg Roll in a Bowl

    Get ready to have a new favorite meal! This recipe is so simple, and it comes together in just 10 minutes. It’s even full of vegetables to keep it balanced and a well-rounded dinner.

    1. Heat the Seasonings: In a large skillet or wok, heat the sesame oil over medium-high heat. Add the onion and cook until translucent.
    2. Add and Cook: Add the garlic and ginger to the pan and then cook an additional 30 seconds.
    3. Cook the Meat: Cook the ground turkey in a large skillet over medium-high heat until browned. Try to keep the ground turkey in bigger pieces, don’t crumble it too small.
    4. Add Coleslaw: Add the coleslaw mix and stir well.
    5. Cook until Softened: Continue cooking the mixture over low to medium heat, stirring often, then add the soy sauce as the coleslaw mix begins to soften.
    6. Season: Season to taste with salt and pepper.
    7. Add Garnish: To serve, garnish with green onions, sesame seeds, and additional soy sauce if desired. I also love a drizzle of sriracha for added heat.
    Four pictures showing how to mix and cook all of the ingredients in a pan on the stove.

    Alternatives to Ground Turkey

    I know turkey isn’t for everyone, and this recipe goes great with other proteins as well! Get creative and have fun with this one!

    • Ground Chicken: Ground chicken goes great with this flavor combination and is a great substitution for ground turkey!
    • Ground Pork: Ground pork is a wonderful option for this dish and tastes amazing with sesame oil.
    • Make it Vegan: Don’t want protein? You can make this recipe completely vegan by substituting the ground turkey for veggies like mushrooms and carrots. Just cook the vegetables until softened, and you have a delicious vegan egg roll in a bowl!

    A pair of chopsticks getting some eggs roll in a bowl out of the white bowl that the food is in.

    Optional Ingredient to Keep your Turkey Moist

    Trust me, we’ve all had dry turkey and we definitely don’t want to have it again! With this little tip, you can say goodbye to dry ground turkey forever!

    • Add Ground Mushrooms: Ground mushrooms add so much moisture and flavor to ground turkey, I promise it won’t be dry with this secret ingredient! The mushrooms can be added at the same time as the turkey and will release all of their flavor and juices into your turkey without watering down the dish. They also add a delicious beefy flavor that may otherwise be missing from ground turkey.

    NOTE: Do your kids hate mushrooms? I bet they won’t even realize they are in it! Ground mushrooms don’t have the same texture as whole mushrooms. They will blend in with the ground meat and look almost indistinguishable. If you are really positive your kids will hate this dish with mushrooms then you can add an additional 2 tbsp of your choice of oil to keep your turkey moist.

    The top view of the egg roll ingredients in a pan with a wooden spoon.

    How to store your leftovers

    This dish is so perfect for leftovers! It’s a great grab for quick lunches too. I love having these leftovers on hand!

    • In the Refrigerator: Once your dish has completely cooled (and it isn’t letting off any more moisture that would gather on the top of the lid), then you can place your egg roll in a bowl in an airtight container. It will last in the fridge for up to 4-5 days.
    • To Reheat: This meal easily reheats in the microwave! Just make sure to cover it with a wet paper towel so it doesn’t dry out when you are reheating it.

    More Delicious One Pan Meals!

    If yo love cooking that is easy to make, eat and clean-up then one skillet meals are for you! Here are a few of my favorite one skillet recipes. Who says that you have to sacrifice taste for simplicity?! These meals deliver on all of the best flavors!

    • In a large skillet or wok, heat the sesame oil over medium-high heat. Add the onion and cook until translucent.

    • Add the garlic and ginger and cook an additional 30 seconds.

    • Cook the ground turkey in a large skillet over medium-high heat until browned. Try to keep the ground turkey in bigger pieces, don’t crumble it too small.

    • Add the coleslaw mix and stir well.

    • Continue cooking the mixture over low to medium heat, stirring often, then add the soy sauce as the coleslaw mix begins to soften.

    • Season to taste with salt and pepper.

    • To serve, garnish with green onions, sesame seeds, and additional soy sauce if desired. I also love a drizzle of sriracha for added heat.

    Serves: 4

    Calories232kcal (12%)Carbohydrates16g (5%)Protein31g (62%)Fat5g (8%)Saturated Fat1g (5%)Polyunsaturated Fat2gMonounsaturated Fat1gTrans Fat0.02gCholesterol62mg (21%)Sodium1010mg (42%)Potassium424mg (12%)Fiber1g (4%)Sugar0.4gVitamin A91IU (2%)Vitamin C2mg (2%)Calcium19mg (2%)Iron2mg (11%)

    All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

    Course Dinner

    Cuisine Asian American

    Keyword air fryer egg rolls, egg roll in a bowl

  • The Best Meatball Sub

    The Best Meatball Sub

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    This easy meatball sub is always a favorite for both kids and adults. From the juicy meatballs smothered in marinara sauce to the toasted bun and melty cheese on top…it’s the perfect sandwich for game day or any day!

    I love a good sandwich to feed a crowd! Sandwiches are so easy to make, and I have a few favorites you have to try the next time you want to impress guests. My Cuban sandwich recipe is so easy, my slow cooker French dip sandwich is a great make-ahead option, and my meatloaf sandwich is out of this world!

    Three meatball sub sandwiches laying on a metal sheet pan. Melted cheese on top of the meatballs in a toasted hoagie roll. The subs are garnished with fresh basil leaves on the side.

    What Is a Meatball Sub?

    Every good sandwich shop has a classic Italian meatball sub! It is a comforting sandwich made of meatballs, marinara sauce, and soft Italian bread, then toasted to perfection with provolone cheese melted on top. It’s all your favorite Italian flavors in one big sandwich, and you will LOVE it!

    Italian food is definitely my favorite food, and it’s always my first choice when cooking or going out to eat. I have so many favorite Italian recipes on my blog that it’s hard to choose from. My alfredo sauce is a crowd pleaser, this pasta is amazing, and this chicken recipe is a must for next week’s dinner menu!

    Ingredients For The Best Sub

    My homemade meatball recipe is amazing in this recipe, but if you’re in a time crunch, air fryer frozen meatballs are a game changer! I love how fast and easy these sub sandwiches come together. Check out the recipe card at the bottom of the post for exact measurements.

    • Hoagie Rolls: Soft hoagie buns work great. Any Italian white bread from the bakery would be delicious. It will be nice and toasty and so yummy!
    • Butter: Butter to help toast that bun because you won’t regret it. I sometimes sprinkle garlic salt on the bun before I toast it too. It’s incredible!
    • Meatballs: Meatballs start with good ground beef. An 80/20 fat ratio is my favorite because it’s so flavorful. Make my homemade meatball recipe or buy storebought if you need a quick option. Both work great!
    • Marinara Sauce: My homemade marinara is so easy if you want to make a big batch. It’s perfect for so many meals. Or you can buy storebought as well.
    • Mozzarella or Provolone Cheese: Shredded melty white cheese is the best! Top your sandwich with cheese and watch it melt under the broiler into creamy goodness!

    How To Make a Meatball Sub

    With just a few easy steps, you can make a meatball sub in no time at all! You can even make most of it ahead of time and toast the buns when you’re ready to assemble them. They come together super fast!

    1. Combine Meatballs and Marinara: In a medium-sized saucepan, add cooked meatballs and 2 cups of marinara sauce. Heat over medium heat for about 5 minutes and simmer in the pan to warm the meatballs and sauce. 
    2. Preheat Oven: While the sauce is warming, prepare the hoagie rolls by preheating the oven to broil. 
    3. Prepare Hoagie Rolls: Gently slice each roll down the middle making sure not to cut all the way through. Brush 1 tablespoon softened butter onto each sandwich roll. Feel free to season the bread with garlic salt and/or Italian seasoning if you desire.
    4. Toast: Place the hoagie rolls on the baking sheet and into the preheated oven. Be careful to watch the rolls closely. Toasting the rolls on broil should only take 2-3 minutes. They will burn quickly if you don’t watch them.
    5. Assemble: Once the rolls are toasted, remove them from the oven and fill each roll with the warm meatballs/sauce mixture. Each hoagie roll should generously fit five meatballs. Add the desired sauce amount to your liking. 
    6. Add Cheese: Top the meatballs with freshly grated provolone, mozzarella, or cheese of your choice.
    7. Melt Cheese: Return the hoagies to the oven and broil just until the cheese is melted. This will also be quick, about 1-2 minutes. Serve and enjoy while hot with fresh parsley on top!
    Four process photos of assembling meatball subs. The first photo is baked meatballs on a sheet pan. The second photo is meatballs and marinara sauce mixed together in a white skillet. The third photo is meatballs and marinara being assembled on top of a toasted hoagie roll. The fourth phot is a close up view of shredded cheese being sprinkled on top of the meatball sub.

    What to Serve With a Meatball Sub

    Make your meal complete by serving some pretty fantastic sides with your meatball subs! I have lots of options on my blog. Even though the sub sandwiches will be the star of the show, you might as well keep wowing your guests with your sides.

    Close up view of a stack of meatball subs. A hand is reaching in and lifting up one of the subs on top.

    Freezing and Storing Leftovers

    Meatballs can be cooked, cooled, and frozen for later. Assemble the meatball sub according to the directions on the recipe card when you’re ready to enjoy them later! Follow the instructions for storing leftover meatball sub-ingredients.

    • In the Refrigerator:  Cooked meatballs and marinara sauce can be stored together in an airtight container. Place in the refrigerator for 4-5 days. Do not store the meatballs/sauce on the hoagie rolls. Store them separately and assemble them on the toasted hoagie bun when you’re ready to enjoy it.
    • In the Freezer: After cooking and cooling the meatballs, transfer them to a cookie sheet, then freeze for 2-4 hours. Transfer to an airtight container or freezer bag. These will keep for up to 3 months.
    • To Reheat: To rewarm or thaw, you can cook in the microwave, oven, or over the stove. Toast the hoagie bun when ready to assemble.

    Close up view of a meatball sub opened and full of meatballs and marinara. Garnished with chopped basil on top.

    More Meatball Recipes To Try

    My family LOVES meatballs!  They are a huge hit at our house and at gatherings.  Meatballs are so fun to serve and eat with toothpicks. You definitely need to try some of my other favorite meatball flavors.

    • In a medium-sized saucepan, add cooked meatballs and 2 cups of marinara sauce. Heat over medium heat for about 5 minutes to warm meatballs and sauce.

    • While the sauce is warming, prepare the hoagie rolls by preheating the oven to broil.

    • Gently slice each roll down the middle making sure not to cut all the way through. Brush 1 tbsp softened butter onto each sandwich roll. Feel free to season the bread with garlic salt and/or Italian seasoning if you desire.

    • Place the hoagie rolls on the baking sheet and into the preheated oven. Be careful to watch the rolls closely. Toasting the rolls on broil should only take 2-3 minutes. They will burn quickly if you don’t watch them.

    • Once the rolls are toasted, remove them from the oven and fill each roll with the warm meatballs/sauce mixture. Each hoagie roll should generously fit 5 meatballs. Add the desired sauce amount to your liking.

    • Top the meatballs with freshly grated provolone, mozzarella, or cheese of your choice.

    • Return the hoagies to the oven and broil just until the cheese is melted. This will also be quick, about 1-2 minutes. Serve and enjoy while hot with fresh parsley garnished on top!

    Serves: 4

    Serving1gCalories719kcal (36%)Carbohydrates40g (13%)Protein36g (72%)Fat46g (71%)Saturated Fat24g (120%)Polyunsaturated Fat2gMonounsaturated Fat14gTrans Fat0.5gCholesterol126mg (42%)Sodium1482mg (62%)Potassium659mg (19%)Fiber3g (12%)Sugar9g (10%)Vitamin A1466IU (29%)Vitamin C9mg (11%)Calcium536mg (54%)Iron13mg (72%)

    All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

    Course Dinner, lunch

    Cuisine Italian American

    Keyword meatball sandwich, meatball sub

  • Classic Homemade Meatballs

    Classic Homemade Meatballs

    This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

    Whether you’re making subs or spaghetti, these classic oven-baked meatballs are perfect for all of your favorite recipes. They’re perfectly juicy and flavored with delicious seasonings and parmesan cheese!

    These homemade meatballs are delicious on their own, but even better covered in a tasty sauce! Try them in Swedish meatballs or topped with homemade alfredo or lobster sauce.

    3 meatballs covered in marinara sauce being scooped out of a skillet with a wooden spoon.

    Oven-Baked Meatballs Recipe

    If you’ve been on the hunt for your go-to meatball recipe, this is it. Not only are these classic homemade meatballs so juicy and flavorful, but a breeze to make! You can make a batch of them in just about 30 minutes from start to finish. They’re then ready to serve as an appetizer, use for meatball subs, or on top of a bed of pasta alongside your favorite sauce! (I have some delicious recommendations below!) No matter how you serve these tasty meatballs, they’re sure to be a smash hit with your friends and family.

    Each meatball is packed with flavor from all of the delicious herbs and parmesan cheese. Say goodbye to the dry, flavorless meatballs you’ve had in the past! The meatballs in this recipe are broiled which gives you a delicious, golden brown outside (with just a hint of crispiness!) and a tender, juicy inside. These incredible homemade meatballs are going to be a game changer for all of your Italian-inspired dishes. You’ve got to try them out with your next batch of spaghetti!

    Ingredients for Homemade Meatballs

    With how simple the ingredients are for these amazing meatballs, you’re going to want to make them from scatch every time! Their juicy, savory flavor will most definitely have you hooked. If you’re looking for ingredients, they can all be found in the recipe card at the end of the post..

    • White Bread: I used white bread with the crusts torn off to add a little texture to my meatballs, but you can definitely switch this out for fresh breadcrumbs as well!
    • Milk: Keeps your meatballs juicy and tender!
    • Ground Beef: I used ground beef but feel free to use ground pork! A mix of both works, too! If you’re wanting leaner meatballs, you can also switch out the beef for ground turkey.
    • Eggs: Help give the meatballs structure and bind all of the ingredients together.
    • Grated Parmesan Cheese: Parmesan just makes every Italian dish better! Use freshly-grated parmesan if possible. It adds the best flavor!
    • Seasonings and Spices: Time to break out the spice rack! For this recipe, I used a blend of basil, oregano, parsley, garlic powder, and onion powder along with salt and pepper to taste.
    4-photo collage of meatballs being prepared and shaped.

    How to Make Classic Homemade Meatballs

    It’s so easy! You’ll be able to whip up a batch of these in no time at all! If your family is anything like mine, you may want to make a double batch. Homemade meatballs always fly off the table!

    1. Prepare Baking Sheet: Line a baking sheet with foil or parchment paper for easy cleanup! Set aside.
    2. Prepare Bread: Place the torn bread and milk into a small bowl. Let the bread soak and absorb the milk while you combine the rest of the ingredients.
    3. Combine Beef, Eggs and Seasonings: In a large bowl, add the ground beef, eggs, cheese, basil, oregano, parsley, garlic powder, onion powder, salt, and pepper.
    4. Add Bread: Next, add the soaked bread to the meat mixture. Slightly squeeze the milk out of the bread before adding it to the bowl of ingredients.
    5. Combine: Mix all of the ingredients together until combined well. Hands are best here!
    6. Preheat Oven: Turn the oven to broil and allow to heat for a few minutes while you roll the meatballs.
    7. Shape: Divide and roll mixture into 14 meatballs. Place on the prepared baking sheet.
    8. Broil: Broil meatballs for 12 minutes. You can rotate the meatballs half way through if you prefer.
    9. Serve: Serve with homemade marinara sauce, or use in recipes like my meatball soup or meatball sub.
    A pan filled with uncooked meatballs.

    Tips and Tricks

    These are just a few extra tips to help you craft the best homemade meatballs of all time! Your family won’t be able to get enough.

    • Use Fatty Meat: Sorry diet- the key to tender, juicy meatballs is to use meat with a high fat content. You can use leaner meats like ground turkey, but they require more moisture and the addition of things like olive oil in order to stay soft and moist. You can find my full recipe for turkey meatballs here!
    • Mix Gently: When shaping your meatballs, if you pack them too tightly, they may turn out dense and rubbery once cooked. You don’t want to overwork them! I always like to use my hands to mix and shape my meatballs, this way I know exactly how much pressure I’m applying. A gentle hand is the secret ingredient to melt-in-your-mouth meatballs!

    Tasty Sauces for Serving

    Don’t get me wrong- these homemade meatballs are incredible on their own, but coating them in a flavorful sauce never hurts! Homemade marinara is always a good idea, but you should try out these other tasty choices as well! Find my full list of sauces and dips here.

    Cooked meatballs in marinara sauce, topped with grated parmesan in a white skillet.

    How Long Do Homemade Meatballs Last?

    You’ll want to keep these around to have for meatball subs! Here’s how to store them so they stay fresh and delicious.

    • In the Refrigerator: In an airtight container, your homemade meatballs will last for up to 3 days.
    • In the Freezer: Store in a freezer bag or airtight container for 1-2 months. Thaw overnight in the fridge before reheating.
    • Reheating: I like to reheat these meatballs for 10-15 minutes in the oven at 350 degrees Fahrenheit.

    Closeup of 3 meatballs in a wooden spoon.

    Delicious Meatball Recipes

    Now that you have a delicious batch of homemade meatballs ready to use, here are a few more recipes to try them out in! These meatballs are so versatile, you can use them for a bunch of different dishes! I always like to make a double batch of them and then stick them in the freezer to have at the ready!

    • Line a baking sheet with foil or parchment paper for easy cleanup! Set aside.

    • Place the torn bread and milk into a small bowl. Let the bread soak and absorb the milk while you combine the rest of the ingredients.

    • In a large bowl, add the ground beef, eggs, cheese, basil, oregano, parsley, garlic powder, onion powder, salt, and pepper.

    • Next, add the soaked bread to the rest of the ingredients. Slightly squeeze the milk out of the bread before adding it to the bowl of ingredients.

    • Mix all of the ingredients together until combined well. Hands are best here!

    • Turn the oven to broil and allow to heat for a few minutes while you roll the meatballs.

    • Divide and roll mixture into 14 meatballs. Place on the prepared baking sheet.

    • Broil meatballs for 12 minutes. You can rotate the meatballs half way through if you prefer.

    • Serve with your favorite marinara, or use in recipes like my meatball soup or meatball sub.

    Seasonings and herbs are used very liberally to help add a lot of flavor.  About 2 tablespoons of dried Italian herbs can also be used in place of the dried basil, oregano, and parsley if you prefer.

    Serves: 4

    Calories732kcal (37%)Carbohydrates13g (4%)Protein49g (98%)Fat53g (82%)Saturated Fat21g (105%)Polyunsaturated Fat2gMonounsaturated Fat22gTrans Fat3gCholesterol257mg (86%)Sodium1064mg (44%)Potassium801mg (23%)Fiber2g (8%)Sugar3g (3%)Vitamin A311IU (6%)Vitamin C1mg (1%)Calcium269mg (27%)Iron7mg (39%)

    All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

    Course Appetizer, Dinner

    Cuisine Italian