I just don’t know if there’s anything better than a great burger in the summertime!

Sure, we love these Turkey Burgers and these Hawaiian Chicken Burgers are always a hit, but sometimes you just need a classic homemade beef burger.

However you load it up, a side of these Air Fryer French Fries and a classic milkshake are necessary additions

But back to the burger.

I’ve never eaten another burger that packs in this much flavor!

What makes this burger recipe extra special?

• Caramelized onions, plus garlic and seasonings — cooking them before adding them to the ground beef adds a ton of flavor!
• Balsamic vinegar and worcestershire sauce — add some tang and umami flavor.
• Brown sugar — balances out the flavors and adds a hint of sweetness to the onions.

Be sure to brush with your favorite barbecue sauce (if desired) and top them as you like: cheese, mayo, lettuce, tomatoes, pickles, ketchup, mustard, relish — whatever suits your fancy! For me? I’m a plain Jane: just ketchup and pickles!

How to make burger patties:

There are lots of different ways to shape burger patties, including small kitchen tools that do the work for you!

These are great if you want uniform patties, but my kitchen is already loaded with knick knacks I don’t use, so I’d rather not add another to the mix!

You want your burgers to hold together, but you also don’t want to overwork them so that they become tough.

I like to make mine a little thicker at the edges and a little thinner through the middle, since the edges will cook more quickly and this way my burgers are perfectly cooked and juicy all the way through.

What to serve with homemade burgers:

• We love to choose a make ahead salad like this Easy Broccoli Salad or this German Potato Salad.
• If you want to go all out, add some homemade condiments like this Spicy Mayo, Homemade BBQ Sauce or Pineapple Brown Sugar BBQ Sauce.
• Serve with something cool and refreshing like this Frozen Lemonade, Blueberry Lemonade or Strawberry Frappuccino.

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The Best Burgers

These are the BEST Burgers! Made with a mix of ground beef and ground pork, caramelized onions, balsamic vinegar, chili powder and MORE that makes them so much more flavorful than other burgers!

Course Main Course

Cuisine American

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Chill 2 hours hours

Total Time 2 hours hours 50 minutes minutes

Servings 8

Calories 294cal

Author Ashley Fehr

Ingredients

• 1 tablespoon butter
• 1 medium red onion finely chopped
• 1 tablespoon brown sugar
• 2 cloves garlic finely minced
• 1 teaspoon chili powder
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 pound lean ground pork
• 1 pound lean ground beef
• 1 large egg
• ½ cup fine seasoned bread crumbs
• 2 tablespoons balsamic vinegar
• 1 tablespoon Worcestershire sauce
• Barbecue sauce for basting and toppings as desired

Instructions

• Melt the butter in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 to 8 minutes, until tender and translucent.
• Add the brown sugar and continue cooking for another 8 to 10 minutes, until caramelized.
• Add the garlic, chili powder, salt, and pepper and cook over medium heat for 1 minute.
• Remove from the heat, place into a bowl, and set aside until room temperature. (You can speed this up by popping it in the refrigerator.)
• In a large bowl, combine the pork, beef, egg, bread crumbs, vinegar, Worcestershire sauce, and cooled onion mixture and mix just until combined. Don’t overmix.
• Shape into 8 patties for ¼-pound burgers.
• Place on a baking sheet, cover with plastic wrap, and refrigerate for at least 2 hours or up to 2 days. You can also place in the freezer for 30 to 60 minutes. (This helps the burgers to hold together!)
• In a skillet on the stovetop or on the grill, cook the burgers for 4 to 5 minutes per side on medium-high heat, until a meat thermometer inserted into a burger reaches 160°F. Serve as desired.

Video

Nutrition

Calories: 294cal | Carbohydrates: 9g | Protein: 23g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 100mg | Sodium: 361mg | Potassium: 430mg | Sugar: 3g | Vitamin A: 160IU | Vitamin C: 2.1mg | Calcium: 35mg | Iron: 2.5mg

How to store homemade burgers:

When I’m going through the effort of making homemade burgers, I almost always make extra so I can freeze some.

I like to flash freeze so I can grab just one or two from the freezer if I need.

To do this, lay your burger patties on a sheet pan and freeze for 2 hours or until firm. Then place your frozen burger patties in a large freezer bag and store in the freezer.

This way, you can easily grab however many you need without having them stuck together.

Variations on this burger recipe:

• You can use ground chicken, ground turkey, ground pork, ground beef or any combination of ground meats!
• Don’t have red onion? Any onion will do! I like to use sweet onions for the best flavor.
• Swap out the ground pork for Italian sausage for an extra kick!

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

This easy Hamburger Soup recipe is well-loved here — it’s hearty and chunky, but still has enough juices to justify slicing up that crusty bread. I promise you won’t regret it!

This Hamburger Soup is naturally gluten and dairy free, but be sure to wash your vegetables and check all of your labels before serving someone with food allergies.

Hamburger Soup ingredients:

• Lean ground beef: I always use lean ground beef in soups because we don’t want all that extra fat floating around. You can swap this out for ground pork, chicken, turkey or Italian sausage if you prefer.
• Onion: onion adds a ton of flavor! If you don’t have any onions, you can swap this for onion powder or dried onion, but fresh is best.
• Tomato paste: tomato paste gives richness and flavor to our broth. You can swap it for a tablespoon of ketchup or a bit of tomato sauce as well
• Seasonings: feel free to get creative with the seasonings! I stick to the basics here, but there’s no reason you can’t experiment a little.
• Potatoes: I love potatoes in hamburger soup, and I love that they don’t get too mushy when this soup sits in the fridge all week (unlike pasta and rice). If you prefer, you can swap these out for dry pasta or dry rice, but you will want to increase the liquid as well.
• Carrots and Celery: carrots and celery add nutritional value and delicious flavor to this soup! You can add in other or additional vegetables, such as mushrooms, peppers, zucchini, corn, and more.
• Diced tomatoes: diced tomatoes add some sweetness to balance out the savory, beefy flavor. If you don’t like the chunks, you can opt for tomato sauce or crushed tomatoes instead.
• Broth: I always use low sodium broth so that I can adjust the salt to our tastes. If you only have regular broth, you will want to reduce the added salt. You can also use beef broth, though I prefer the mild flavor of chicken or vegetable in this soup.
• Frozen peas: Frozen peas add a nice pop of color and fresh flavor to this soup

Can I make it ahead?

This soup, like many others, are perfect for making ahead as the flavors only intensify after sitting. It’s even better the next day!

This soup can be made ahead and refrigerated up to 4 days.

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Easy Hamburger Soup recipe

This Hamburger Soup recipe is hearty and comforting for chilly days! It’s loaded with vegetables, ground beef, potatoes and can be cooked on the stove top or the crock pot! 

Course Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 224cal

Author Ashley Fehr

Ingredients

• 1 lb lean ground beef
• 1 medium onion finely chopped
• 1 tablespoon tomato paste
• 2 teaspoons Italian seasoning
• 1 teaspoon minced garlic
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pinch red chili flakes
• 1 lb red potatoes finely chopped (about 3 medium)
• 3 large carrots peeled and finely chopped
• 2 ribs celery finely sliced
• 540 ml diced tomatoes with Italian seasonings about 2 cups
• 4 cups low sodium chicken or vegetable broth
• 1 cup frozen peas

US Customary – Metric

Instructions

• In a large soup pot, saute ground beef and onion until beef is cooked through. Drain any resulting fat.
• Add tomato paste, Italian seasoning, garlic, salt, pepper and chili flakes and cook and stir 1-2 minutes.
• Add potatoes, carrots, celery, tomatoes with juice, and broth. Bring to a simmer over medium-high heat, then reduce to medium and cover.
• Simmer over medium heat, stirring occasionally, until potatoes and carrots are tender. Stir in peas. Adjust salt and pepper to taste and serve.

Video

Notes

Can you freeze Hamburger Soup?

You can freeze this soup, but keep in mind that the texture of the potatoes will change, therefore you may not want to.

To freeze, simply cool to room temperature and then pour into a freezer safe container (be sure to leave room for expansion).

Or, you can pour into a large freezer bag (or do smaller bags for individual servings), seal, then freeze flat. I prefer to do it this way as it freezes and thaws more quickly and is easily stacked in the freezer.

Nutrition

Serving: 407grams | Calories: 224cal | Carbohydrates: 23g | Protein: 22g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 46mg | Sodium: 561mg | Potassium: 1104mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5315IU | Vitamin C: 19.3mg | Calcium: 79mg | Iron: 4mg

Looking for more easy soup recipes? Try these:

• Chicken Rice Soup: Stove Top or Slow Cooker — one of our favorites!
• Easy Minestrone Soup — loaded with vegetables and flavor.
• Sausage Tortellini Soup — this one has been a hit on The Recipe Rebel for a long time!
• Creamy Italian Slow Cooker Chicken Noodle Soup — chicken noodle soup with a twist.

The post The Best Hamburger Soup Recipe appeared first on The Recipe Rebel.

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

Why you need this meatball recipe:

We are meatball-obsessed, and this is my perfect homemade Meatball recipe — we use this recipe in so many ways!

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

• I’ve tested this meatballs recipe with different ingredients, different cooking methods, different sauces, to be sure that they are worthy of being your go-to!
• Although they are made with just a few ingredients, they are perfectly juicy and loaded with flavor! Plus, I’ve included lots of different ways to make them your own down below.

How to make meatballs:

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

• Stir together bread crumbs and water. Add your beef, pork, cheese (if using), eggs, Italian seasoning, salt and pepper to a large bowl. Add your soaked bread crumbs and combine — but don’t overmix!

• Shape into 1″ balls, but don’t squeeze together too firmly.
• Cook — you can pan fry, bake, or throw into some sauce simmering on the stove top or slow cooker. I’ve tried it all, and here are my thoughts on what works best!

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

Baked meatballs:

Baking meatballs in the oven is our favorite way to cook them.

I find that it is the easiest way to get them just perfectly cooked — and it’s also the most hands off way!

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

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

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

Pan Fried Meatballs:

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

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

For best results, I recommend frying to brown the exterior, then either simmering in some sauce, or placing a lid on the pan to finish cooking.

Simmered Meatballs (in sauce):

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

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

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

Air Fryer:

The Air Fryer is another one of our favorite ways to cook meatballs — the only problem is that our air fryer doesn’t fit as many, so it would take quite a few batches.

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

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Easy Meatball Recipe

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

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 40 meatballs

Calories 77cal

Author Ashley Fehr

Ingredients

• 2 slices soft bread (about 80g or 1½ cups fresh bread crumbs)
• ¼ cup milk or water
• 1 pound ground beef
• 1 pound ground pork
• 1 cup grated Parmesan cheese
• 2 large eggs
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• ½ teaspoon pepper

Instructions

• Preheat the oven to 425°F. Line a baking sheet with foil or parchment. (This step is optional but makes cleanup a breeze.)
• Tear the bread into small pieces and place in a food processor or blender. Process until the bread is in fine crumbs and combine with the milk or water. Stir and let sit for a few minutes.
• In a large bowl, combine the beef, pork, Parmesan, eggs, Italian seasoning, salt, pepper, and soaked bread, until just combined. Don’t overmix!
• Shape into 1½” balls and place 1″ apart on the prepared baking sheet.
• Bake for 12 to 15 minutes, until a meat thermometer inserted into the largest meatballs reaches 160°F.
• Remove from the oven and let cool slightly. Add to your favorite sauce or let cool for 20 to 30 minutes before placing in a freezer bag or container and storing in the fridge or freezer.

Video

Notes

*Nutrition information is per meatball if 40 meatballs are made

** I know it’s tempting to swap fresh bread crumbs for dried, but I recommend fresh bread if you can. It adds so much moisture! If you need to swap for dried, I would start with ½ cup dried bread crumbs and ¼ cup milk or water.

See all my tips and tricks for substitutions below the recipe card.

Nutrition

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

Variations and Substitutions for this meatball recipe:

The bread crumbs:

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

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

Milk or water:

Milk or water is used to soak the bread crumbs, which ensures the juiciest meatball recipe and helps them to hold together.

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

The meat:

Higher fat ground meat will give you the best results in this meatball recipe, as they are juicier and more flavorful by nature.

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

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

The cheese:

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

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

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

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

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

The seasoning:

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

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

How to serve these meatballs:

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

• Your favorite Roasted Tomato Sauce.
• In this Swedish Meatball sauce
• With your favorite store bought barbecue sauce or this homemade BBQ Sauce
• In this Slow Cooker Pineapple Brown Sugar Meatballs recipe

How to freeze meatballs:

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

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

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

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

More meatball recipes you’ll love!

• Try this fun Porcupine Meatball recipe!
• Serve them up in this cozy Italian Meatball Soup.
• Sweet and Sour Crockpot Meatballs are a family favorite!

The post Easy Meatball Recipe appeared first on The Recipe Rebel.

This Crockpot Lasagna is an easy set-it-and-forget-it crockpot meal made with tender noodles, savory meat sauce, and melty cheese. No need to cook the noodles beforehand! Includes step by step recipe video down below.

Want more crockpot Italian recipes? Check out this Crockpot Tuscan Chicken, Crockpot Lasagna Soup, and Slow Cooker Baked Ziti Recipe!

If you’re ever craving homemade lasagna but don’t feel like baking it in the oven, this Crockpot Lasagna is for you! 

This comforting meal uses simple ingredients like Italian sausage, marinara sauce, lasagna noodles, mozzarella, and parmesan cheese for an easy weeknight dinner the whole family will love. 

Using the slow cooker method to cook lasagna might sound strange, but it’s super easy and is great for busy days when you’re running errands or just don’t feel like being in the kitchen.

Just add the layers to the crockpot, turn it on, and walk away! It really is that easy and delivers everything you love about traditional lasagna but with less fuss. 

Why you’ll love this easy Crockpot Lasagna recipe:

• Classic: This is a classic lasagna recipe with all the good stuff you love!
• Low fuss: After a busy day, you’ll love coming home to a hot, comforting dinner waiting for you!
• No pre-cooking the noodles: There’s no need to boil the noodles for this recipe because the crockpot does the work for you.

Slow Cooker Lasagna recipe ingredients:

• Italian sausage: Pick mild for a more subtle flavor or spicy for a bit of heat. You can also substitute something lighter like ground beef, chicken, or turkey!
• Onion: Adds depth and flavor to the sauce! Yellow or white onions are great here.
• Marinara sauce: Use your favorite marinara sauce, or pick a good store-bought one. Homemade works, too, if you want extra flavor!
• Dried oregano: This herb adds that classic Italian flavor. You could also use Italian seasoning if you like.
• Lasagna noodles (not oven-ready): Regular uncooked lasagna noodles work best in the slow cooker. They’ll soak up all the sauce and cook perfectly in the crockpot!
• Shredded mozzarella cheese: Mozzarella makes this dish nice and cheesy, with a gooey texture that melts perfectly.
• Shredded Parmesan cheese: Parmesan adds a salty, nutty flavor that pairs perfectly with mozzarella for the best lasagna layers.

How to make lasagna in the slow cooker:

Making Crockpot Lasagna will become your new favorite way to make this Italian dish! Make sure to check the recipe card for the full list of instructions.

• Cook the Italian sausage and diced onion in a large skillet until browned.
• Stir in marinara sauce, oregano, salt, and pepper.

• Spread a little sauce on the bottom of your slow cooker to prevent sticking.
• Layer lasagna noodles, sauce, mozzarella, and Parmesan in the slow cooker.

• Repeat the layers, saving some sauce and cheese for the top.
• Cover and cook until the noodles are tender and fully cooked.

How to store leftovers:

Store any leftover lasagna in an airtight container in the fridge for up to 3-4 days. You can also pop the leftovers in a freezer-safe container for up to 2 months. Just let it thaw in the fridge overnight before reheating!

Reheat individual portions in the microwave or cover the entire dish with foil and warm in the oven until heated through.

Serving suggestions:

To balance out the richness of this dish, serve your Crockpot Lasagna up with a side salad or a Caesar salad!

You can’t go wrong with Garlic Bread! It’s crispy, buttery, and perfect for soaking up every last drop of sauce. You can also keep it simple with some No Knead Artisan Bread for something lighter. 

And if you’re feeling like you want to add some greens, Cheesy Baked Asparagus is the way to go! It’s tender, cheesy, and the perfect veggie side to complement this easy crockpot meal.

Don’t forget about dessert! Keep it classic with this Easy Tiramisu for a true Italian feast!

More easy crockpot meals you’ll love!

• Crock Pot Pulled Pork — so juicy and flavorful!
• Crockpot Meatloaf — total comfort food.
• Crockpot Pineapple Chicken — made with just a few ingredients.
• Crockpot Whole Chicken — perfect for meal prepping!
• Crockpot Potato Soup — rich and creamy!

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Crockpot Lasagna Recipe

This Crockpot Lasagna is everything you love about lasagna but made in the crockpot! Made with lasagna noodles, savory Italian sausage, marinara sauce, mozzarella, and parmesan cheese.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 3 hours hours 10 minutes minutes

Total Time 3 hours hours 25 minutes minutes

Servings 6 servings

Calories 528cal

Author Ashley Fehr

Ingredients

• 375 grams Italian sausage (mild or spicy, ¾ lb)
• 1 small onion finely diced
• 2½ cups marinara sauce
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 9 lasagna noodles (not oven ready)
• 2 cups shredded mozzarella cheese
• 3 tablespoons shredded Parmesan cheese

US Customary – Metric

Instructions

• In a medium skillet over medium high heat, cook Italian sausage and onion until completely browned.
• Stir in pasta sauce, oregano, salt and pepper.
• Lightly grease a 2.5-4 quart slow cooker (ideally not the deep round kind, but an oval casserole one with more surface area).
• Spread a little bit of sauce on the bottom of the slow cooker to prevent sticking.
• Place 3 lasagna noodles in the bottom of the slow cooker, breaking to fit (save any broken pieces to fill in gaps later). Spread with ⅓ sauce, and top with ⅓ mozzarella and ⅓ Parmesan.
• Repeat layers two more times (if you have extra sauce and noodles, you can add a fourth layer if you wish!)
• Put the lid on and cook on low for 2.5-3 hours, until noodles are softened.
• Turn the slow cooker off and allow to sit for 10 minutes before slicing and serving.

Video

Notes

Ingredients and Substitutions:

• Italian sausage: you can swap the sausage for ground beef, turkey or chicken, but you may want to add additional herbs and seasonings.
• Cheeses: you can layer some ricotta in with the mozzarella for extra cheesiness!
• Vegetables: feel free to add additional vegetables with the onion, or stir in some fresh spinach before layering.

 

Nutrition

Calories: 528cal | Carbohydrates: 40g | Protein: 25g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 79mg | Sodium: 1416mg | Potassium: 620mg | Fiber: 3g | Sugar: 6g | Vitamin A: 723IU | Vitamin C: 10mg | Calcium: 255mg | Iron: 3mg

The post Easy Crockpot Lasagna appeared first on The Recipe Rebel.

Meatball Subs are a comfort food favorite! Make them at home with juicy homemade meatballs, marinara sauce, fresh mozzarella, parmesan cheese, and toasted rolls. 

Want more comforting Italian recipes? Try this Chicken Parmesan Pasta recipe, Crockpot Creamy Garlic Chicken, and Slow Cooker Baked Ziti Recipe!

There’s nothing like a homemade Meatball Sub. The kind that’s messy, dripping with sauce and melty cheese, and needs to be eaten with both hands. 

This isn’t the kind you’d find at Subway or any other sandwich shop.

This one has homemade meatballs made with a mix of beef and Italian sausage, simmered in marinara, and topped with gooey melted mozzarella and parmesan.

The result is a sub that’s crunchy, cheesy, and full of all the good stuff you want in a sandwich.

Why we love this Meatball Sandwich recipe:

• Make-ahead friendly: You can make the meatballs ahead of time and assemble whenever you’re ready to eat!
• Comfort food: This Meatball Sub is the kind of meal that sticks to your ribs with juicy meatballs, marinara sauce, and melty cheese all tucked in a warm, toasted sub roll.
• Easy: This recipe takes an hour tops and is super easy to throw together, perfect for a busy weeknight when you still want something satisfying.

Homemade Meatball Sub Ingredients:

• Fresh bread crumbs (or dried bread crumbs): These help bind the meatballs together. Fresh is best for a soft texture, but dried will work in a pinch!
• Milk or water: Used to soak the bread crumbs and keep the meatballs tender.
• Ground beef: The base of your meatballs. Lean beef is good for less fat, but a little fat will help keep them juicy.
• Ground Italian sausage: Adds flavor and a bit of spice to your meatballs. If you want a milder taste, you can swap it for regular sausage or ground pork.
• Grated Parmesan cheese: This gives your meatballs a nice salty bite and helps them stay together. Freshly grated is best for flavor.
• Egg: Binds everything together and keeps the meatballs from falling apart.
• Italian seasoning: For that classic Italian flavor!
• Marinara sauce: A good jarred marinara will save you time, but you can use homemade if you like!
• Sub buns: The perfect vessel to hold all the goodness! If you’re out of sub buns, any soft sandwich roll or baguette can work. You can also use hoagie rolls or even toasted slices of French bread for a different twist.
• Mozzarella cheese: Melted mozzarella is what makes a Meatball Sub. Freshly shredded mozzarella will melt better than the pre-shredded kind.
• Freshly grated Parmesan cheese: A sprinkle on top to finish it off. 

How to make Italian Meatball Subs:

This is a brief overview of how to make the recipe. Make sure to check out the recipe card for the full list of recipe instructions!

• Mix bread crumbs, milk (or water), ground beef, ground sausage, Parmesan, egg, and seasonings.
• Form into meatballs. You can use a cookie scoop or your hands to scoop out the meat!

• In a large skillet, sear meatballs until browned on all sides.
• Add marinara sauce to the skillet, cover, and simmer until meatballs are cooked through.

• ​Slice buns and toast them with garlic butter if desired.
• Spoon meatballs into toasted buns, top with mozzarella and Parmesan. Bake and enjoy!

Variations and Substitutions

• Add veggies: To bulk up the subs, add some sautéed bell peppers, onions, mushrooms, or spinach into the subs before serving.
• Cheese swaps: If mozzarella isn’t your favorite, provolone or cheddar can work well for a different cheese pull experience. For a sharper flavor, swap Parmesan for pecorino Romano.

How to store leftover Meatball Subs:

Meatball subs are best served immediately, but sometimes leftovers are inevitable. If possible, store meatballs and buns separately.

To store leftover Meatball Subs, wrap them tightly in foil or place them in an airtight container and refrigerate for up to 3 days.

When ready to reheat, bake or air fry at a low temperature to keep the bread from getting dried out on the outside before the inside is warmed through.

Make-ahead option:

You can definitely prep the meatballs and sauce ahead of time! Simply make the meatballs, cook them, and store them in the sauce.

When you’re ready to assemble the subs, just heat the meatballs and sauce, toast the buns, and top them with cheese. You can also freeze the cooked meatballs for up to 3 months, then defrost and heat when ready to use.

Serving suggestions:

Serve your hearty Meatball Sub with a classic caesar salad as a side and some Tiramisu for dessert!

We also love these Air Fryer Green Beans or Easy Broccoli Salad for something green.

More Italian-inspired recipes you’ll love:

• Chicken Parmesan Recipe — that crispy crust is everything!
• Crockpot Lasagna — so easy!
• Chicken Fettuccine Alfredo — this one never misses.
• Creamy Cheese Tortellini — made with just a few ingredients!

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Meatball Sub Recipe

These homemade Meatball Subs are made with juicy meatballs, simmered in marinara sauce, and topped with melty mozzarella cheese. They’re quick to put together, satisfying, and perfect for busy weeknights or a laid-back dinner with family and friends!

Course Main Course

Cuisine American

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 4 subs

Calories 840cal

Author Ashley Fehr

Ingredients

Homemade Meatballs

• ¾ cup fresh bread crumbs (or ¼ cup dried)
• 2 tablespoons milk or water
• ½ lb ground beef
• ½ lb ground Italian sausage
• ½ cup grated Parmesan cheese
• 1 egg
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon pepper

Meatball Subs

• 2 cups marinara sauce
• 4 sub buns
• ¼ cup garlic butter (optional)
• 2 cups freshly shredded mozzarella cheese
• 1 tablespoon freshly grated Parmesan cheese

Instructions

Homemade Meatballs

• Preheat oven to 425 degrees F and line a baking sheet with tin foil — optional but helps with clean up!
• Stir together bread crumbs and milk or water and set aside.
• In a large bowl, combine beef, pork, Parmesan, eggs, Italian seasoning, salt, pepper and soaked bread until just combined — don't overmix!
• Shape into 1½" meatballs (I get about 20 this way) and place 1" apart on the baking sheet.
• Heat a large skillet over medium-high heat and spray with nonstick spray. Add the meatballs and sear in a single layer on each side, about 2 minutes per side. (You can also bake them for 10-12 minutes).
• Add the sauce to the pan, reduce the heat to low and cover. Simmer 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!)

Meatball Subs

• Optional: slice open sub buns and spread with garlic butter. Place in a 9×13" baking dish, open, and toast until lightly golden.
• When buns are toasted, remove from the oven and spoon meatballs into each sub bun.
• Reduce oven temperature to 400 degrees F.
• Top with an equal amount of mozzarella and Parmesan. Return to the oven and bake until warmed and toasted, about 10 minutes. Serve.

Video

Notes

Ingredients and Substitutions:

• Bread crumbs: You’ll need roughly 1 slice bread to make ¾ cup bread crumbs. 
• Ground beef and Italian sausage: you can use lean meat if you’re looking to reduce fat, but they may not be as juicy. You can also substitute the Italian sausage for ground pork. 
• Sub buns: I also love making half size subs on little crusty rolls for the kids!
• Garlic butter: the toasting isn’t necessary, but I do find it takes this sandwich to the next level.

 

Make ahead:

This recipe uses a half recipe of my Classic Homemade Meatballs. You can easily make a full batch and save some in the freezer for another day.

Nutrition

Calories: 840cal | Carbohydrates: 42g | Protein: 44g | Fat: 55g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 208mg | Sodium: 1930mg | Potassium: 773mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1454IU | Vitamin C: 9mg | Calcium: 468mg | Iron: 14mg

The post Meatball Sub Recipe appeared first on The Recipe Rebel.

These Air Fryer Meatballs are a mix of beef, pork, Parmesan, and Italian seasoning for the perfect juicy bite. They cook up crispy on the outside and tender inside in just 20 minutes!

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

If you are tired of being fed dry, flavorless meatballs, you need to try these Air Fryer Meatballs! The air fryer gives these meatballs a crispy exterior while keeping them juicy on the inside.

Made with ground beef and pork, fresh breadcrumbs, and Italian seasoning, these juicy meatballs are such a great base for so many other recipes!

They’re also freezer-friendly, so you can have homemade meatballs any time you like. 

Why we love these homemade Air Fryer Meatballs:

• Quick cooking: They’re ready in about 20 minutes, so they’re great for busy weeknights when you need an easy dish.
• Juicy and golden brown: They brown up so nicely, with no oil at all! And they stay so super juicy on the inside–it’s kind of incredible.
• Easy: They’re easy to make! There’s no turning or flipping or fussing — just roll the mixture into balls and toss them in.

Ingredients for juicy Air Fryer Meatballs:

• Meat: higher fat ground meat will give juicier meatballs, however, I’ve made these with lean ground beef, and they are still delicious. 
• Bread crumbs: I’ve found that fresh, fine bread crumbs + liquid equals moist meatballs. See my note in the recipe card if you need to swap for dried!
• Water: I kept my ingredient list as simple as possible, so I soaked my bread crumbs in water, but you can use milk instead for a richer flavor.
• Cheese: Parmesan cheese adds incredible flavor, and freshly grated is best if you have it. You can leave this out if you’re serving with barbecue or an Asian-inspired sauce.
• Seasoning: Again, if you want, you can experiment! I like meatballs simply seasoned so I can use them in a variety of ways.

How to make this Air Fryer Meatball recipe:

These easy Air Fryer Meatballs are so easy to make and come out perfectly golden brown and juicy! For the full list of recipe instructions, scroll down to the recipe card.

• Tear the bread into pieces, process it into crumbs, and mix with water. Let it sit for a few minutes.
• In a large bowl, combine ground beef, ground pork, Parmesan, egg, seasonings, and soaked bread. Mix until just combined.

• Form the meat mixture into small meatballs. Place the meatballs in a single layer in the air fryer basket, and cook until they reach the right internal temperature.
• Repeat the process until all meatballs are cooked, then enjoy!

How to store leftover meatballs:

Store leftover meatballs in an airtight container in the fridge for 3-4 days. Reheat in the microwave for a minute or two, or add them to your favorite sauce right from the fridge!

How to freeze Air Fryer Meatballs:

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

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

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

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

Serving suggestions:

• This Pineapple Brown Sugar BBQ Sauce is one of our favorites and goes with everything!
• These meatballs work perfectly in this Slow Cooker Cranberry Meatballs recipe.
• Make a meatball sub sandwich with marinara sauce, homemade buns, and melty mozzarella cheese!
• Use these meatballs in Italian Wedding Soup or Italian Meatball Soup.
• Serve over this Instant Pot Brown Rice with a bottle of your favorite sweet and sour or teriyaki sauce.
• Toss them with this healthier Pesto Spinach Alfredo Sauce and serve over pasta.

More air fryer recipes you’ll love:

• Air Fryer Quesadilla — a simple meal when you need it!
• Air Fryer Ravioli — the perfect party bite.
• Air Fryer Burgers — seriously juicy!
• Air Fryer Chicken Parmesan — seriously crispy!

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Air Fryer Meatballs

These Air Fryer Meatballs are a mix of beef, pork, Parmesan, and Italian seasoning for the perfect juicy bite. They cook up crispy on the outside and tender inside in just 20 minutes. Super easy, super tasty, and no mess!

Course Air fryer, Main Course

Cuisine American, Italian

Prep Time 15 minutes minutes

Cook Time 7 minutes minutes

Total Time 22 minutes minutes

Servings 20 meatballs

Calories 77cal

Author Ashley Fehr

Ingredients

• 1 slice soft bread
• 2 tablespoons water
• ½ lb ground beef
• ½ lb ground pork
• ½ cup finely shredded Parmesan cheese
• 1 egg
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon pepper

US Customary – Metric

Instructions

• Preheat air fryer to 400 degrees F according to manufacturer directions.
• Tear bread into small pieces and place in a food processor or blender. Process until the bread is in fine crumbs and combine with water. Stir and let sit for a few minutes.
• In a large bowl, combine beef, pork, Parmesan, egg, Italian seasoning, salt, pepper and soaked bread until just combined — don't overmix!
• Shape into 1.5-2" balls (I get 20-24 this way, but you can get up to 30 if you shape them into 1" balls).
• Lightly grease your air fryer basket with oil spray and fill with meatballs, leave a 1/2" space between them. You will likely need to do a couple of batches.
• Cook for 7-8 minutes at 400°F, until a meat thermometer inserted in the largest meatball reads a minimum of 160°F. If they are not done, put back in and cook 2 more minutes.
• Repeat until all meatballs are cooked and serve.

Video

Notes

*You can swap the fresh bread crumbs for dried if you need to! Simply use ¼ cup dried bread crumbs and 2 tablespoons milk or water.

Nutrition

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

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

This Taco Macaroni is an easy one pot meal made in 30 minutes! With ground beef, macaroni, taco seasoning, and loads of cheddar cheese, it’s an instant favorite!

Got extra ground beef? You might also enjoy this easy Ground Beef Casserole, this easy Taco Pasta, these Ground Beef Recipes, or my recipe for the Best Homemade Hamburger Helper!

Taco Mac is a combination of taco meat and classic mac and cheese — it is a flavorful, hearty one pot meal that the whole family will love!

This one pan pasta couldn’t be easier to make! Just prepare the ground beef, stir in the liquid, tomatoes, and pasta, then top with shredded cheese! 

It’s a simple, quick dinner that’s low-effort and combines your favorite comfort foods into one.

Why you’ll love this easy recipe:

• Make-ahead friendly: You can prep several of the ingredients ahead of time, so you can have dinner on the table even faster!
• Comfort food: Perfect for taco night or busy weeknights when you’re craving an easy, comforting meal.
• Simple ingredients: This dish uses basic ingredients that create a flavorful meal perfect for family dinners!

Taco Mac and Cheese ingredients:

• Lean ground beef: if using regular ground beef, you may want to drain the excess fat before adding the seasoning.
• Onions: No time for chopping? You can sub it a half teaspoon of onion powder.
• Red Peppers: If you don’t have red peppers, you can swap them out for any color or leave them out if your family doesn’t enjoy them!
• Taco seasoning: I keep things simple with store-bought taco seasoning. You can swap in your own homemade blend, and you can keep it mild or add more seasoning for an extra kick. Just keep in mind that low sodium seasoning was used in this recipe.
• Beef broth: I always use low sodium options and then add salt to taste. If you don’t have beef broth, you can choose another or sub in water, although it won’t be as flavorful.
• Milk: I like to use whole milk as there is a lower chance that it will curdle — higher-fat dairy tolerates heat more easily. The milk adds a creamy touch to this Taco Mac and Cheese!
• Rotel tomatoes: Using the Rotel canned tomatoes with diced green chiles adds a bunch of flavor! You can swap in regular diced tomatoes if you prefer, but you might end up with a less flavorful result.
• Cheddar cheese: Cheddar because it is a must in mac and cheese! You can easily swap this out for another variety you have on hand.
• Elbow macaroni noodles: I like using classic elbow noodles, but any type of short pasta would work!

How to make this easy Taco Macaroni:

This one pot recipe is the easiest dinner ever! To view the full list of recipe instructions, scroll down to the recipe card.

• Heat oil in a skillet, then cook onion and bell pepper until soft.
• Add ground beef, taco seasoning, and salt. Cook until browned or heated through.

• Stir in milk, canned tomatoes, and beef broth.
• Add the pasta. Then, cover and cook, stirring occasionally, until pasta is tender.

Variations and Substitutions:

• Switch up the meat: Swap the ground beef for ground turkey or ground chicken for a leaner dinner option. 
• Bulk it up: For an extra punch of fiber, add some drained black beans or pinto beans to the dish before adding the cheese!
• Need some heat? Add a dash of hot sauce or cayenne pepper, or use fire-roasted tomatoes instead of regular. 
• Want to make this dish gluten-free? Use gluten-free elbow macaroni noodles instead!

How to store leftover Taco Mac and Cheese:

Leftovers will last in an airtight container in the fridge for 3-4 days.

To reheat, place a small skillet on the stovetop and gently reheat on medium-low heat. Add a splash of milk to make it creamy again! If you’re in a rush, pop the leftovers into the microwave for a minute or two until warm. 

Can I freeze Taco Macaroni & Cheese?

You can make this Taco Mac and Cheese and freeze a portion of it for another day!

Simply cook the recipe as the instructions call for, then spread it into a freezer-safe baking dish and cover it tightly with plastic wrap and foil.

Freeze for up to 3 months.

To reheat, let thaw overnight in the refrigerator or on the counter for several hours. Add a big splash of broth or milk, then pop it into a 350 degree F oven for 30-40 minutes, until heated through.

Can I make this recipe ahead of time?

Absolutely! Here are a few ways to prep this recipe ahead of time:

• Cook the ground beef: I have a classic taco meat recipe that’s perfect for prepping ahead! You can cook it and pop it in the fridge or freezer until you’re ready to make this Taco Macaroni. 
• Chop the veggies: Chop your vegetables and store them in the refrigerator for several days.
• Shred the cheese: Shred your cheese and store it in the refrigerator for several days.
• Make the entire recipe: Prep the entire recipe and refrigerate for up to 4 days. To reheat, place on the stovetop in a large skillet and add a generous splash of broth or milk. Cover and heat over medium-low heat, stirring occasionally, until heated through.

Serving suggestions:

You could serve this meal on its own or with some tortilla chips and your favorite taco toppings! If you want to add some extra veggies to your meal, pair this dish with a simple green salad, Air Fryer Green Beans, or Air Fryer Broccoli.

More taco-inspired recipes you’ll love!

• Taco Lasagna – make-ahead friendly!
• Taco Casserole – a family favorite!
• Taco Soup – 6 ingredients!

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Taco Mac

This Taco Mac is an easy one pot meal made in 30 minutes! With ground beef, macaroni, taco seasoning, and loads of cheddar cheese, it's an instant favorite!

Course Main Course

Cuisine American, Mexican

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 6 servings

Calories 590cal

Author Ashley Fehr

Ingredients

• 1 lb lean ground beef
• 1 red bell pepper (chopped)
• ½ medium onion (finely diced)
• 2 tablespoons taco seasoning
• 1 teaspoon salt
• 1½ cups milk (whole or other)
• 284 ml canned Rotel tomatoes with green chiles
• 1 cup low sodium beef broth
• 2¾ cups dry macaroni
• 3 cups shredded cheddar cheese (divided)

US Customary – Metric

Instructions

• Heat a large skillet over medium heat. Add ground beef, peppers and onions and cook, stirring often, until softened.
• Stir in taco seasoning and salt.
• Add milk, tomatoes and beef broth and bring to a simmer over medium-high heat. Stir in dry macaroni.
• Cover and cook, stirring often, until pasta is cooked through — about 10 minutes.
• Stir in cheese (you can add a splash of broth or milk if you need to make the sauce come together) and let melt, reserving 1 cup to sprinkle over top if desired. Serve.

Video

Nutrition

Serving: 321grams | Calories: 590cal | Carbohydrates: 44g | Protein: 40g | Fat: 28g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 770mg | Potassium: 729mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1420IU | Vitamin C: 31mg | Calcium: 511mg | Iron: 3mg

The post Taco Macaroni recipe appeared first on The Recipe Rebel.

Ground Beef and Potatoes is a humble weeknight dinner the whole family will love! It’s made with tender potatoes, savory beef, and melty cheese for a hearty meal packed with amazing flavor. 

Want more one-pan comfort food recipes? Try Chicken Tortellini Alfredo, Skillet Lasagna Recipe, and One Pot Taco Pasta Recipe!

This Ground Beef and Potatoes recipe is the perfect solution for when you need something simple and satisfying. It’s a budget-friendly and customizable!

The one-pan approach makes cleanup a breeze, so you can focus on relaxing with a hot, hearty dinner. 

Plus, it’s made with pantry staples, so there’s no need to run to the store—just grab what you have and get cooking!

Why we love this beef and potatoes skillet recipe:

• Perfect for busy weeknights: This recipe takes 35 minutes to make, making it the perfect weeknight comfort food!
• One pan: This easy recipe is made in one skillet for easy cleanup. 
• Clean out the fridge: This recipe is perfect for using up any extra veggies you might have lying around in your fridge!

Easy Ground Beef and Potato recipe ingredients:

• Oil: use a neutral cooking oil like avocado oil, vegetable oil, or canola oil, as these have a higher smoke point.
• Potatoes: use any potatoes you like, like Yukon gold, red potatoes, or russet potatoes. You could also use sweet potatoes for a sweeter flavor!
• Onion: adds flavor and texture, but you could swap it out with onion powder if you need. 
• Bell pepper: I add bell pepper for flavor and veggies, but you can leave these out if you’re not a fan!
• Lean ground beef: I use lean ground beef, so I don’t have to soak up any excess grease! If you have regular ground beef, drain the excess fat.
• Tomato paste: adds a depth of umami flavor. 
• Garlic: fresh garlic will have the best flavor, but you can use pre-minced garlic or garlic powder.
• Spices: I use a combination of salt, pepper, red pepper flakes, Italian seasoning, and ground mustard, but feel free to play around with other seasonings to get your desired taste.
• Chicken broth: Use low-sodium chicken broth to reduce the salt content. You could also use low-sodium beef broth as well!
• Tomato sauce: use plain tomato sauce or marinara for a bit of extra flavor. 
• Cream: use half and half or heavy cream to add extra creaminess to the dish! If you don’t want the dish to be creamy, you can leave it out. 
• Cheese: shredded mozzarella cheese makes this dish super comforting and cozy. You can use pre-shredded cheese or shred your own from a block! If you don’t like mozzarella, feel free to use another type like Colby Jack, Monterey Jack, Pepper Jack, white cheddar, cheddar, etc. 
• Garnish: I like to add some chopped fresh parsley or green onions on top for a bit of extra flavor. 

How to make this Ground Beef and Potatoes recipe:

It’s super easy to make this one-pan recipe! For more detailed recipe instructions, scroll down to the recipe card. 

• Heat oil in a large skillet, add the diced potatoes, and cook until they start to soften and brown a bit.
• Stir in onion and bell pepper, cooking until the onion turns translucent.

• Add ground beef, cooking until browned, then drain any excess fat.
• Mix in tomato paste, garlic, and seasonings, stirring briefly.

• Add broth, tomato sauce, and cream. Bring to a simmer, cover, and cook until potatoes are tender.
• Top with shredded cheese, cover until melted, then garnish and serve.

Variations and Substitutions

• Flavor: For a bit more umami flavor, do a couple dashes of Worcestershire sauce.
• Spice: If you want to make this recipe spicier, add some hot sauce, chopped jalapeños, or extra red pepper flakes. 
• Potatoes: Swap the potatoes with hash browns and the beef for breakfast sausage for a breakfast twist!
• Meat: Swap the ground beef for ground turkey or ground chicken for a leaner option. If you prefer a more decadent version, swap out the ground beef for ground pork or sausage!
• Veggies: Feel free to add some chopped broccoli, green beans, cauliflower, carrots, or mushrooms to the mix!

How to store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop over medium heat. 

Can I freeze this recipe?

I don’t typically recommend freezing potato dishes as the potatoes can take on a funny texture after thawing. 

Serving suggestions:

If you serve this recipe for dinner, serve up some Roasted Vegetables or Roasted Green Beans as a side. 

You can also never go wrong with one of my Mom’s Homemade Buns, these soft and fluffy Homemade Dinner Rolls Recipe or some Garlic Bread!

More one-pan comfort food dinners you’ll love:

• One Pan Sausage and Rice — another one that’s big on flavor!
• Stuffed Pepper Casserole — if you’ve got a bunch of peppers to use up.
• BEST Hamburger Helper Recipe — this one always goes over well with the kids!
• One Pot Teriyaki Chicken, Rice and Vegetables — super quick to prep!

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Cheesy Ground Beef and Potatoes

Ground Beef and Potatoes is a humble weeknight dinner the whole family will love! It's made with tender potatoes, savory beef, and melty cheese for a hearty meal packed with amazing flavor. 

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 452cal

Author Ashley Fehr

Ingredients

• 1 tablespoon oil
• 1½ lbs potatoes (any kind)
• ½ medium onion (finely diced)
• ½ green bell pepper (finely diced)
• 1 lb lean ground beef
• 2 tablespoons tomato paste
• 2 cloves garlic (minced)
• 1½ teaspoons seasoning salt
• 1 teaspoon Italian seasoning
• ½ teaspoon ground mustard
• ¼ teaspoon black pepper
• ⅛ teaspoon red pepper flakes
• ¾ cup low sodium beef or chicken broth
• ½ cup tomato sauce (marinara or similar)
• ¼ cup cream (any kind)
• 1 cup shredded mozzarella or cheddar cheese
• fresh chopped parsley or green onions for garnish

Instructions

• Add the oil to a large skillet over medium-high heat (be sure it has a lid that fits).
• Cut the potatoes into 1 cm or ½" cubes and add to the pan. Cook 5-6 minutes until light golden and beginning to soften, stirring often.
• Add the onion and pepper and cook 1-2 minutes until onion is translucent.
• Add the ground beef. Cook and stir until beef is browned. Drain excess fat or soak up with a paper towel.
• Stir in the tomato paste, garlic, seasoning salt, Italian seasoning, mustard, pepper and pepper flakes. Cook and stir 1 minute.
• Stir in the broth, tomato sauce and cream. Bring to a simmer, cover and reduce heat to medium-low. Cook, stirring often, until potatoes are tender (this can take some time, but it will happen!). Taste and adjust seasonings as desired.
• Remove from heat, uncover, top with shredded cheese and cover just until melted. Serve.

Video

Notes

Ingredients and Substitutions:

• Potatoes: any kind of potatoes will work here, but my favorites would be red-skinned potatoes or Yukon gold. If they’re fresh and clean, leave the skin on for extra fibre.

*Note that it does take some time to cook fresh potatoes to the right doneness in a skillet — this is factored into the recipe. If you want to make this recipe faster, you can use leftover cooked potatoes or place in a bowl with ¼ cup water and microwave for 3-4 minutes before continuing.

• Ground beef: you can swap this out for any other ground meat, like chicken, turkey, pork or sausage. 
• Spice it up: feel free to increase the pepper flakes or add some hot sauce for extra kick.
• Extra veggies: this is a great recipe when cleaning out the veggie drawer, as you can easily customize it to use what you have. Firmer vegetables will be added with the peppers and onions, and softer vegetables will be added with the sauce or stirred in at the end.

 

Nutrition

Serving: 406grams | Calories: 452cal | Carbohydrates: 39g | Protein: 37g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 95mg | Sodium: 1.362mg | Potassium: 1.396mg | Fiber: 4g | Sugar: 5g | Vitamin A: 544IU | Vitamin C: 27mg | Calcium: 200mg | Iron: 5mg

The post Ground Beef and Potatoes appeared first on The Recipe Rebel.

This Crockpot Lasagna Soup recipe is full of flavor! It has a tomato base, made with Italian sausage, lasagna noodles, and lots of Italian herbs and cheeses. It can also be made in the Instant Pot!

If you love this slow cooker lasagna soup, try this Slow Cooker Italian Chicken Noodle Soup, this Easy Minestrone Soup, or even this One Pot Rigatoni Pasta Bake!

This easy Slow Cooker Lasagna Soup recipe is always a hit here! It’s the perfect comfort food for cold days. 

While I love Traditional Lasagna, this easy soup recipe is a great way to prepare dinner for the whole family. You get all the flavors of traditional lasagna without the hassle of layering!

Serve it with Garlic Bread or Homemade Breadsticks for dunking and a side of greens for a winning weeknight meal!

Why you’ll love this easy Lasagna Soup recipe:

• Family favorite: Most kids love lasagna, and I can guarantee they’ll love this deconstructed lasagna, too!
• Perfect for busy weeknights: You can have dinner prepped and ready by the time you get home, so you don’t have to worry about cooking. 

Slow Cooker Lasagna Soup ingredients:

• Sausage: Italian sausage with the casings removed. You can use mild or spicy according to your tastes!
• Onion & Garlic: freshly chopped onion and freshly minced garlic are best for adding a great depth of savory flavor to this soup.
• Seasonings: a mix of Italian seasoning, kosher salt, and freshly ground black pepper
• Broth: I always use a low-sodium chicken broth to better control the salt content of the dish. You can use a beef broth if you have it on hand instead. 
• Tomatoes: we’ll be using canned diced tomatoes as well as some tomato pasta sauce for a rich tomato flavor.
• Pasta: use short pasta or broken lasagna noodles for this soup.
• Spinach: fresh spinach adds a fresh flavor and extra nutrients, so use other greens if you prefer. 
• Topping: ricotta, shredded mozzarella cheese, parmesan cheese, and fresh herbs like parsley, basil, or oregano.

How to Make Crockpot Lasagna Soup

This delicious recipe is made with simple ingredients and is so easy to make. Full instructions are included in the recipe card below.

• Cook sausage: Sauté the Italian sausage and onion until browned, then add the garlic, Italian seasoning, salt, and pepper. 
• Put in crockpot: Pour into crockpot and add the broth, tomatoes, and pasta sauce. 

• Cover and cook: Once it has cooked for several hours, stir in the pasta and let cook to al dente.
• Add spinach and serve: Stir in spinach and serve with cheese and fresh parsley as desired.

Crockpot Lasagna Soup Variations

• Gluten-Free. Substitute the pasta for gluten-free pasta or lasagna noodles: you will want to cook these in a separate pot of boiling water and stir them in at the end, as they tend to disintegrate more quickly.
• Dairy-Free. Use dairy-free or vegan cheese (or omit it altogether).
• Veggies. Use vegetable broth, omit the meat, and add in extra vegetables like sliced zucchini, mushrooms, and bell peppers for a vegetarian lasagna soup.
• Spice it up. Bump up the spice by adding a pinch of cayenne or red pepper flakes or by choosing spicy Italian sausage
• Low fat. Lower the fat by choosing Italian turkey sausage or another low-fat option.
• Fresh herbs. If you don’t have fresh spinach, simply use some fresh basil instead, or toss in a handful of frozen spinach at the end that has been thawed and squeezed dry.

Is soup better in a slow cooker?

Slow cooking ensures that flavors are matured and fully melded, giving dishes a rich flavor, but it does take a longer time than other methods.

You can also check out my stovetop Lasagna Soup recipe here if you want something a little quicker.

How do I store leftover slow cooker lasagna soup?

If you happen to have leftover lasagna soup, you can store it in the refrigerator for 3-4 days in an airtight container.

Keep in mind that the pasta will absorb moisture and become softer as it sits. If you know you will have leftovers, you might prefer to cook the pasta and add it to the soup separately before serving.

Can I freeze lasagna soup?

You can absolutely freeze this lasagna soup for later! Remember that frozen and thawed pasta is softer than when it is freshly cooked.

If you like your pasta with a bite, you can cook the noodles separately and add them in when you want to serve the soup. You can easily freeze any leftovers and add the pasta later if you do this. 

How to make this Lasagna Soup in the Instant Pot:

Making this Lasagna Soup in the Instant Pot instead of the Crockpot couldn’t be easier! The best part is that you don’t need a separate pan to cook the meat.

1. Cook Italian sausage and onion on saute in the Instant Pot until browned. Stir in the spices and seasonings.
2. Turn the Instant Pot off, and add broth. Scrape the bottom to remove any browned bits and stir them in.
3. Add tomatoes, tomato sauce, spinach, and noodles.
4. Put the lid on, turn the valve to sealing, and pressure cook on high for 3 minutes.
5. Let the pressure release naturally for 5 minutes, then open and serve!

Serving Suggestions

I always serve bread with soups, but there are so many to choose from! Try this amazing Garlic Bread, these Homemade Breadsticks, my super easy No Knead Artisan Bread , or these Whole Wheat Rolls.

Add some more nutrients to your meal with some veggies like these quick and easy Air Fryer Green Beans, these Roasted Carrots, Air Fryer Broccoli, or a mix of Roast Vegetables.

More Soup Recipes to Try

Dinner

Slow Cooker Garlic Parmesan Chicken Stew

Dinner

Slow Cooker Beef Barley Soup

Dinner

Chicken Noodle Soup

Dinner

Slow Cooker French Onion Soup

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Crockpot Lasagna Soup (quick & easy!)

This Crockpot Lasagna Soup recipe is full of flavor and can be made in the crockpot or Instant Pot! With a tomato base, it's made with Italian sausage, lasagna noodles, and lots of Italian herbs and cheeses.

Course Main Course, Soup

Cuisine American, Italian

Prep Time 10 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 10 minutes minutes

Servings 4 servings

Calories 674cal

Author Ashley Fehr

Ingredients

• 1 lb mild Italian sausage casings removed
• 1 medium onion finely chopped
• 2 teaspoons minced garlic
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 3 cups low-sodium chicken broth
• 398 ml canned diced tomatoes Italian style (14oz)
• 1 ½ cups jarred tomato pasta sauce
• 2 cups short pasta or 8 broken lasagna noodles of about 160 grams
• 1½ cups fresh spinach* or sub ⅓ cup frozen, thawed and squeezed dry
• ricotta shredded mozzarella, parmesan cheese, and fresh parsley for serving

US Customary – Metric

Instructions

• In a medium skillet, cook Italian sausage and onion over medium-high heat until sausage is browned, stirring often.
• Stir in garlic, Italian seasoning, salt, and pepper. Pour into a 4-6 quart crockpot.
• Add broth, tomatoes, and pasta sauce. Cover and cook on low for 3-6 hours or high for 2-3 hours (everything is cooked — this is just so it heats through and the flavors come together).
• Turn the slow cooker to high, open the lid, stir in the pasta, and cook for 30 minutes or until tender. (OPTIONAL: you can also cook the pasta separately if you prefer your noodles to stay at al dente).
• Just before serving, stir in spinach. Serve with cheese and fresh parsley as desired.

Video

Notes

• Spinach: Fresh spinach wilts quickly, so we add it at the end. If you’re using frozen spinach, thaw it and squeeze some liquid out of it, then you can add it with the tomato sauce or at the end, shortly before serving.

Storage:

• Store: Store leftover lasagna soup in an airtight container in the refrigerator for up to 4 days.
• Freeze: Freeze this soup in a freezer-safe container or in freezer bags in the freezer for up to 3 months. Fully thaw before reheating, and ensure it is cooked through and piping hot before serving. Frozen and thawed pasta is often softer than when it is freshly cooked. If you like your pasta with a bite, then this may not be the best option for you. If you prefer, you can cook the pasta separately and add them in when you want to serve the soup. You can easily freeze any leftovers and add the pasta later if you do this.

Nutrition

Serving: 469grams | Calories: 674cal | Carbohydrates: 55g | Protein: 29g | Fat: 38g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Cholesterol: 86mg | Sodium: 1766mg | Potassium: 1140mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1581IU | Vitamin C: 24mg | Calcium: 113mg | Iron: 5mg

The post Crockpot Lasagna Soup (quick & easy!) appeared first on The Recipe Rebel.

This Slow-Cooker Baked Ziti is made completely in the crockpot—even the pasta! It is so much easier than the traditional version but packs all of the same flavor! The recipe includes a step-by-step video.

Love your slow cooker as much as we do? Check out my 15 Best Crockpot Recipes, these Easy Crockpot Meals or these quick-to-prep Dump ‘n’ Go Slow Cooker Meals!

Slow Cooker Baked Ziti is the perfect comforting dinner, made with hearty pasta smothered in rich sauce, combined with tender ground beef and gooey cheese. It’s a comforting dish that practically cooks itself!

Once you sauté the beef with onion, garlic, and seasonings, you throw everything into the crockpot (minus the cheese) and let it cook! The best part is that the pasta cooks right into the sauce, so there’s no need to whip out an extra pot. 

If you’re looking for a delicious meal to make on busy weeknights, this delicious slow cooker recipe is for you!

Why we love this Crock Pot Baked Ziti:

• Family Favorite: Once you try this dish, it’ll quickly become a regular in your rotation! It’s hearty, satisfying, and something everyone at the table will love.
• Best Comfort Food: With layers of pasta, savory ground beef, and melted cheese, every bite feels like a warm hug after a long day.
• Low-Fuss: If you’re looking for an easy dinner, this recipe has you covered. Just throw everything into the slow cooker, and you can go about your day without any hassle.

Easy Baked Ziti Ingredients:

• Ground beef turkey or Italian sausage: use any fat-content ground beef you like! You can also keep things lean by using ground turkey or more decadent with Italian sausage. 
• Aromatics: onion and minced garlic are sautéed with the meat and seasonings for flavor. You could swap them with onion powder and garlic powder if you don’t feel like chopping!
• Spices: I use a combination of salt, dried basil, and dried parsley, but you could also use Italian seasoning and salt instead!
• Diced tomatoes: these add a little texture.
• Pasta sauce: use your favorite type of marinara sauce. 
• Chicken broth or beef or vegetable broth: this is used to cook pasta and add flavor. Use low-sodium broth to reduce the sodium content if you like. 
• Short pasta (like Penne or Ziti): any type of short pasta shapes will work! For a heartier version, you could use whole wheat ziti or penne. 
• Shredded mozzarella cheese: You could also use parmesan cheese, ricotta cheese, or any other type of Italian cheese you like!

How to make this easy Crock Pot Baked Ziti recipe:

Once you cook the beef, this meal practically cooks itself! Scroll down to the recipe card for the full list of instructions. 

• Cook the ground beef and onion until browned.
• Stir in garlic and spices, then cook briefly.

• Add meat mixture, tomatoes, pasta sauce, and broth to the bottom of the slow cooker.
• Stir in the uncooked ziti. Top with cheese, cover, and cook until melted.

Tips for cooking Crock Pot Pasta:

If you’ve been following me for any length of time, you know that figuring out how to cook pasta in the slow cooker was pretty life-changing for me.

Take this Slow Cooker BBQ Chicken Chili Mac for instance, or this Slow Cooker Healthier Hamburger Helper. We can’t get enough!

But there are a few tricks to getting it just right!

1. Small pasta is best, but long pasta is doable. Short pasta like macaroni, penne, rotini, and others work best in this Slow Cooker Baked Ziti because they’re less likely to clump and stick together. Long pasta cuts like spaghetti and fettucini are doable, but you may have to stir a couple more times in between.
2. Turn your slow cooker to high when you add your pasta. It’s going to take longer to cook than if you were boiling it, but we don’t want it to take forever, so crank it up and let it go for 15 minutes or so until it reaches your desired tenderness.
3. Push your pasta down into the sauce — try to make sure you don’t have too many sticking out, or they may be dry.
4. Don’t overcook — cooking pasta in the slow cooker takes longer than in boiling water, but it’s not going to take more than 20-25 minutes, so check at the 15-minute mark and then try to gauge how much longer it needs at that point.

Variations on this Slow Cooker Baked Ziti:

I have one other confession: my Ziti is not Ziti. It’s Penne.

But you know what?

Ziti is not that easy to find around here, and since my “Baked” Ziti isn’t all that traditional in the first place, why cause a big fuss about it? (If you’re looking for another untraditional “Baked Ziti” recipe that doesn’t cook all day, try this One Pot Baked Ziti with Italian Sausage!)

If you insist, you can easily swap the penne for ziti noodles, and nothing will change.

Here are a few more ways to mix things up if you want:

• Try swapping ground beef for loose Italian sausage for a slightly spicy, extra flavorful kick.
• Try swapping ½ cup of the broth for ½ cup of cream for a creamy, tomato-based pasta.
• You can easily swap the penne or ziti noodles for spaghetti and end up with spaghetti and meat sauce — just cut down the cooking time on the noodles and stir every 5 minutes until cooked.
• You can easily bump up the veggie content by adding shredded carrots, zucchini, mushrooms, bell peppers, finely chopped kale, or spinach — and no one will know!

How to store this cheesy Baked Ziti:

Store leftovers in an airtight container in the refrigerator for 4-5 days. 

To reheat, add a splash of water or broth and microwave until heated through.

Can I freeze Crock Pot Baked Ziti?

Yes! Keep in mind that after thawing the pasta will have a softer texture.

Just pop individual servings into airtight containers and store them in the freezer for up to 3 months. Let it thaw in the fridge overnight and reheat in the microwave.

Serving suggestions:

I love serving this hearty meal with some garlic bread to scoop up that cheesy marinara sauce! If you want to keep things light, serve with a green salad or some roasted vegetables. 

More Crock Pot Pasta recipes:

• Cheesy Crockpot Chicken Spaghetti Recipe — creamy with a bit of kick!
• Crockpot Chicken and Noodles recipe — perfect comfort food.
• Crock Pot Mac and Cheese recipe — complements so many different meals!
• Healthier Slow Cooker Hamburger Helper Recipe — this one is always a hit with the kids!

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Slow Cooker Baked Ziti

This Slow Cooker Baked Ziti is actually made completely in the crockpot — even the pasta! It is so much easier than the traditional version but packs all of the same flavor!

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 6 hours hours 25 minutes minutes

Total Time 6 hours hours 40 minutes minutes

Servings 6 servings

Calories 587cal

Author Ashley Fehr

Ingredients

• 1 pound ground beef
• 1 onion (finely chopped)
• 2 cloves garlic (finely minced)
• 1½ teaspoons salt
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1 can diced tomatoes with liquid (28oz or 798ml)
• 2½ cups marinara sauce
• 2½ cups low-sodium chicken broth
• 4 cups dry penne or ziti pasta (340g)
• 2 cups shredded mozzarella cheese

Instructions

• In a large skillet over medium-high heat, cook the beef and onion until browned, about 5 minutes.
• Stir in the garlic, salt, basil, and parsley and cook for 1 minute.
• Transfer the beef mixture to a 5- to 6-quart slow cooker. Add the tomatoes, sauce, and broth. Stir well.
• Cover the slow cooker and cook on low for 6 hours or on high for 3 hours.
• Turn the slow cooker temperature to high. Add the uncooked pasta and stir until combined. Cover and continue cooking for 15 to 30 minutes, until al dente, checking and stirring at the 15-minute mark.
• Remove from the heat and sprinkle with the mozzarella. Cover and let sit for 3 to 5 minutes until the mozzarella has melted.

Video

Nutrition

Serving: 645grams | Calories: 587cal | Carbohydrates: 54g | Protein: 33g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 1618mg | Potassium: 934mg | Fiber: 8g | Sugar: 10g | Vitamin A: 895IU | Vitamin C: 22mg | Calcium: 273mg | Iron: 4mg

The post Slow Cooker Baked Ziti Recipe appeared first on The Recipe Rebel.