Easy Homemade Meatballs

These easy homemade meatballs are freezer-friendly and versatile. Keep a batch in the freezer for quick weeknight dinners later!

The post Easy Homemade Meatballs appeared first on Budget Bytes.

I love meatballs and have several recipes for fun meatball recipe variations on the website already, but I wanted to have one good basic and easy homemade meatball recipe that could be used in several different meals. That way you can keep a batch of these tasty meatballs in your freezer and use them in different quick weeknight meals later. I’m all about making things easy and uncomplicated!

A plate full of spaghetti and meatballs with a fork twirling the pasta

This homemade meatball recipe is super simple, pared-down, and basic for when you need something fast, easy, and uncomplicated. The other advantage to keeping these meatballs simple is that it makes them more versatile! Because the flavor profile is simple, you can pair these meatballs with a variety of sauces and meals.

And as always, I’ve got a couple of upgrade options for you below if you do want to take these meatballs up a notch and make something a little fancier.

Why Do Meatballs Have Egg and Breadcrumbs?

Egg and breadcrumbs are added to meatballs to help hold together, and the combination helps give the meatballs a slightly more tender texture. While I have made some meatballs without eggs and breadcrumbs in the past (see my Beef Kofta Meatballs), they don’t hold together quite as well and the meat has a more firm texture, similar to that of a hamburger.

If you need to replace the egg or breadcrumbs for dietary reasons, you can experiment with using a flax egg (1 Tbsp ground flaxseed mixed with 3 Tbsp water) for the egg, and using oatmeal, rice, or crushed gluten-free crackers in place of the breadcrumbs.

Can I Use Different Meat?

Yes, meatballs work great with several different types of ground meat. Just keep in mind that different types of ground meat contain different amounts of fat and moisture, so substituting the meat can change the texture and flavor of the meatballs.

The recipe below uses Italian sausage, which has a ton of herbs and spices already in the meat. Because of that, the meatballs only needed a small amount of extra seasoning added. So if you substitute the Italian sausage with a different type of ground meat, make sure to increase the seasoning in the meatballs accordingly.

How to Use Homemade Meatballs

There’s nothing easier or more satisfying than a plate of spaghetti with red sauce and meatballs, but that’s not the only way to eat meatballs! Here are some other things you can do with homemade meatballs:

  • Make meabtall subs (hoagie rolls, red sauce, meatballs, mozzarella)
  • Add the meatballs to a soup (they’d be great in Minestrone)
  • Use them in place of plain beef in Stroganoff
  • Serve on top of mashed potatoes with a brown gravy
  • Toss with pesto and serve on veggie noodles
  • Stuff inside of a calzone or slice and use to top a pizza
  • Add to a bowl meal (rice, veggies, any sauce)
  • Add to baked pasta (like Roasted Vegetable Baked Ziti)

What Else Can I Add?

If you want to take your meatballs up a notch and make them a little fancier, there are several things you can add. Try adding some fresh minced onion or garlic for an extra punch of flavor. Or try using some flavor add-ins like crumbled bacon, sun-dried tomatoes, or fresh herbs (basil, parsley, oregano). You can also try swapping out the milk for a different flavored liquid, like broth or even some of your red sauce. And I’m always a fan of adding a pinch of crushed red pepper to just about anything!

Meatballs in a pot of red sauce with a spoon holding two meatballs
Meatballs in a pot of red sauce with a spoon holding two meatballs

Easy Homemade Meatballs

These easy homemade meatballs are freezer-friendly and versatile. Keep a batch in the freezer for quick weeknight dinners later!
Course Dinner, Main Course
Cuisine American, Italian
Total Cost $10.92 recipe / $1.37 serving
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 8 about 5 meatballs each
Calories 418kcal
Author Beth – Budget Bytes

Ingredients

  • 1/2 cup plain breadcrumbs $0.32
  • 1/2 cup grated Parmesan $0.88
  • 1/2 tsp garlic powder $0.05
  • 1/2 tsp onion powder $0.05
  • 1/2 tsp Italian seasoning $0.05
  • 1/4 tsp salt $0.02
  • 1/4 tsp pepper $0.03
  • 2 large eggs $0.42
  • 1/4 cup whole milk $0.11
  • 1 lb. bulk Italian sausage $3.00
  • 1 lb. ground beef $5.99

Instructions

  • In a small bowl, combine the breadcrumbs, Parmesan, garlic powder, onion powder, Italian seasoning, salt, and pepper. In a separate small bowl, lightly whisk the two eggs.
  • Add the breadcrumb mixture, eggs, milk, Italian sausage, and ground beef to a large bowl. Use your hands to mix the ingredients together until evenly combined. Avoid over mixing the meat.
  • Let the meatball mixture rest for five minutes to allow the breadcrumbs time to soften. Divide and shape the meat into about 40 meatballs, approximately 2 Tbsp in volume each.

Oven Cooking Instructions

  • Preheat the oven to 400ºF. Line a baking sheet with parchment. Place the meatballs on the baking sheet about one inch apart from each other.
  • Bake the meatballs for about 15 minutes, or until lightly browned.
  • Transfer the meatballs to a pot of red sauce and simmer for five more minutes in the sauce. If not using a red sauce, add an additional 3-5 minutes to the bake time, or until the meatballs are cooked through.

Stove Top Cooking Instructions

  • Add a tablespoon of cooking oil to a large skillet and heat over medium. Once hot, swirl the oil to coat the surface of the skillet. Add half of the meatballs to the skillet.
  • Cook the meatballs, turning every couple of minutes, until browned on all sides and cooked through. Repeat with the second batch of meatballs.
  • Transfer the cooked meatballs to a pot of red sauce and simmer for a few minutes more before serving.

Freezing instructions

  • You can freeze the meatballs either cooked or uncooked. I prefer freezing them already cooked so they can go straight from the freezer into a pot of red sauce and then just simmer until heated through. Cooked meatballs should be completely cooled before placing in a gallon-sized freezer bag and transferred to the freezer.
  • To freeze uncooked meatballs, place the raw meatballs on a parchment-lined baking sheet and freeze on the baking sheet until solid (1-2 hours) before transferring to a gallon-sized freezer bag for longer storage. Thaw completely before cooking.

Nutrition

Serving: 5meatballs | Calories: 418kcal | Carbohydrates: 6g | Protein: 23g | Fat: 33g | Sodium: 691mg | Fiber: 1g
Side view of meatballs on a plate of spaghetti with red sauce

How to Make Homemade Meatballs – Step by Step Photos

egg and breadcrumb mixture

Lightly whisk two large eggs in a small bowl. In a separate small bowl, combine ½ cup breadcrumbs, ½ cup grated Parmesan, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp Italian seasoning, ¼ tsp salt, and ¼ tsp pepper. Pre-mixing these ingredients helps them incorporate more evenly into the meat without having to overmix the meat.

Meatball ingredients in a bowl

Add the whisked egg, breadcrumb mixture, ¼ cup milk, 1 lb. Italian sausage, and 1 lb. ground beef to a bowl.

meatball mixture in a bowl

Let the meatball mixture sit for five minutes to allow the breadcrumbs to absorb some of the moisture.

shaped meatball held in a hand over the bowl

Divide and shape the meatball mixture into about 40 meatballs, 2 Tbsp each. I have small hands, so this may actually look bigger than they were. I used a 2 Tbsp measuring cup to portion the meat.

Meatballs on a baking sheet ready to bake

To bake the meatballs, preheat the oven to 400ºF. Line a baking sheet with parchment paper. Place the meatballs on the baking sheet with about one inch between each.

baked meatballs on the baking sheet

Bake the meatballs for about 15 minutes, or until lightly browned, then transfer to a pot of red sauce and simmer for an additional 5 minutes. If not using a red sauce, bake for 3-5 minutes longer, or until cooked through.

Meatballs cooked in a skillet

To cook the meatballs in a skillet, heat one tablespoon cooking oil in a large skillet over medium. Once hot, swirl to coat the skillet in oil, then add the meatballs. Cook for 1-2 minutes on each side or until browned on all sides and cooked through.

Meatballs in a pot of red sauce

Whether you cook your meatballs in the oven or on the stove top, finishing them off with a brief simmer in red sauce adds an extra dose of flavor and helps keep the meatballs nice and tender.

Meatballs in a freezer bag

To freeze the cooked meatballs, cool them completely in the refrigerator first, then place them in a freezer bag and transfer to the freezer for longer storage (about 3 months). Once frozen they can be dropped straight from the freezer into a pot of red sauce and simmered until heated through.

Meatballs in a pot of red sauce with spaghetti and herbs on the sides

Try These Other Meatball Recipes:

The post Easy Homemade Meatballs appeared first on Budget Bytes.

Classic Risotto

Here’s how to make a classic risotto recipe: creamy and savory, flavored with Parmesan and a splash of white wine.…

A Couple Cooks – Recipes worth repeating.

Here’s how to make a classic risotto recipe: creamy and savory, flavored with Parmesan and a splash of white wine.

Risotto Recipe

Here’s a cooking technique every home cook should know: how to make a great risotto recipe! Risotto is an Italian rice dish that works as a side dish as a main, starring short-grain rice cooked in broth until its creamy and velvety. Flavored with garlic, Parmesan cheese and a splash of white wine, it tastes luxuriously glamorous: but the concept is incredibly simple. Here’s what you need to know about how to make this Italian classic.

What is risotto?

Risotto is an Italian rice dish where short grain Arborio rice is cooked in broth until its creamy. Most methods use butter, onion, and garlic, white wine to deglaze the pan, and Parmesan cheese to finish. Risotto is generally served as a first course in Italy, where meals are structured as antipasti, first plate, and second plate. There are many variations on a risotto recipe: mushroom, shrimp, truffle, and more.

Risotto Recipe

Ingredients in a classic risotto recipe

This risotto recipe is classic and straightforward, with no additional vegetables or proteins. You can serve it as a side dish and add a protein on top, or a main dish with cooked protein and vegetables integrated into the rice. The most important part of risotto? Finding the correct type of rice. Here are some notes on ingredients:

  • Arborio rice: Short grain arborio rice is a must! This type of rice absorbs the liquid as it cooks, naturally creating a creamy and thickened texture. This does not work with long grain rice. Arborio rice is easy to find at your local grocery, so make sure to find the real thing!
  • Vegetable or chicken broth: Use either one. In this recipe we also add water to the broth to even out the flavor.
  • White wine: The wine adds a savory, oaky undertone that’s essential to the dish. Most of the alcohol is cooked out in the cooking process. If you prefer, you can skip the wine!
  • Onion and garlic: These aromatics bring big flavor to the dish.
  • Butter and olive oil: The combination of fats adds extra nuance.
  • Parmesan cheese: This aged Italian cheese is key to the flavor in this dish. You can substitute Pecorino Romano cheese, but keep in mind: it’s much saltier. Use about half to start, then add more to taste.
Risotto Recipe

3 tips for making risotto

Making a risotto is an simple process: but there are a few things to remember to make the perfect dish. Here are our top tips for making a great risotto recipe:

  • Heat the broth. The Arborio rice immediately absorbs the broth if it’s hot, but if it’s cold it changes the temperature of the dish and affects the cooking process. You’ll want a few ladles of warm broth at a time.
  • Stir in broth gradually: be patient! Add a few ladles, then keep stirring to incorporate the broth. As soon as it’s absorbed, add more. Continue in this way for about 12 minutes. It requires some babysitting, but grab a glass of wine and enjoy the process!
  • Adjust the heat as necessary to keep a steady simmer. If the heat is too high, it can burn or not cook through. If the heat too low, the rice grains can get waterlogged.
  • It’s ready when it’s tender but slightly al dente. The grains of rice should be slightly al dente (to have a bite of chew in the center) and stay separate from each other as they float in the thickened broth.
Risotto Recipe

Types of risotto recipes

There are many variations on a risotto. Use this one as a template and add ingredients like sautéed or roasted vegetables, cooked shrimp, and so forth. This classic risotto recipe is basic as is, so you’ll want to serve it as a side dish with a protein (like roast chicken or a vegetarian main), or add some protein or other ingredients to round it out. Here are a few other risotto recipes and some ideas for additions:

Leftover storage

Lastly, how to store leftovers! Risotto is best the day it’s made, in our opinion. However, you can save it for up to 3 days refrigerated. Here are a few notes on reheating it:

  • The rice texture will become less creamy as it sits and especially when it’s chilled.
  • Reheat on the stovetop and add a little extra broth and Parmesan cheese, and a few pinches salt to taste.

And that’s it! We hope you enjoy this risotto recipe: let us know how it comes out in the comments below!

This risotto recipe is…

Vegetarian and gluten-free.

Print
Risotto Recipe

Classic Risotto Recipe


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 to 6
  • Diet: Vegetarian

Description

Here’s how to make a classic risotto recipe: creamy and savory, flavored with Parmesan and a splash of white wine.


Ingredients

  • ½ cup minced sweet onion
  • 2 cloves garlic, minced
  • 1 quart vegetable broth or chicken broth
  • Kosher salt
  • 2 tablespoons salted butter
  • 2 tablespoons extra-virgin olive oil
  • 2 cups dry white arborio rice
  • 1 cup dry white wine, such as Pinot Grigio or Chardonnay*
  • 1 cup shredded Parmesan cheese, plus more for garnish
  • Zest from ½ lemon
  • 2 teaspoons finely chopped fresh thyme (optional but recommended)
  • Freshly ground black pepper

Instructions

  1. Prep the vegetables: Prepare the onion and garlic and noted above.
  2. Heat the broth: Combine the broth with 4 cups water and 1 teaspoon kosher salt in a saucepan and bring it to a low simmer. Reduce heat to low.
  3. Sauté the vegetables: In a large same skillet, heat the butter and olive oil over medium heat until the butter is melted. Add the minced onion and cook for about 2 minutes until tender. Add the garlic and dry rice and cook, stirring occasionally, about 2 minutes until the rice starts to turn light brown.
  4. Add the wine: Stir in the wine and cook, stirring occasionally, until the liquid is fully absorbed, about 2 minutes.
  5. Add the broth: Add two ladles of the hot broth to the risotto. Cook, stirring occasionally until the liquid is fully absorbed, then add two more ladles of both. Cook in this same manner for about 12 minutes, adding two ladles and stirring frequently. Continue to adjust the heat to make sure the risotto is at a steady simmer. After 12 minutes, taste a grain of rice. If it’s creamy but still al dente in the center, you’re ready for the final step! If not, continue to cook and add broth for a few minutes more. (You’ll have some broth left over: save it for reheating leftovers.) 
  6. Finish the risotto: When the rice is al dente, reduce the heat to low. Add two more ladles of broth, the Parmesan cheese and a few grinds of black pepper. Stir vigorously for 1 to 2 minutes until you’ve got a thick and creamy risotto. Add the lemon zest, fresh thyme, and black pepper. Taste and add more salt as desired (we add another heaping ¼ teaspoon kosher salt). Serve with additional Parmesan cheese to top. 
  7. Storage info: Flavor is best day of. You can store leftovers refrigerated for up to 3 days, but the texture will become less creamy when chilled. Reheat on the stovetop and add a little extra broth and Parmesan cheese, and a few pinches salt to taste.

Notes

*If you prefer avoiding wine, you can skip Step 4 and move straight to adding the broth.

  • Category: Side or main
  • Method: Stovetop
  • Cuisine: Italian

Keywords: Risotto, risotto recipe

A Couple Cooks - Recipes worth repeating.

Fresh Creamed Spinach

Creamed spinach can go right or wrong, and this creamed spinach recipe is just right. The creaminess comes from cream cheese rather than heavy cream, which offers…

The post Fresh Creamed Spinach appeared first on Cookie and Kate.

best creamed spinach recipe

Creamed spinach can go right or wrong, and this creamed spinach recipe is just right. The creaminess comes from cream cheese rather than heavy cream, which offers some delectable tanginess. Fresh baby spinach cooks down in mere minutes, no chopping required, so this recipe is ready in roughly twenty minutes.

Creamed spinach will never be the prettiest menu item on your Thanksgiving table, but the verdant color of freshly cooked spinach will liven up otherwise beige plates. The more greens the better, I say.

creamed spinach ingredients

I didn’t grow up with creamed spinach at our Thanksgiving suppers. I’ve found it on steakhouse menus while searching for vegetarian options. The name “creamed spinach” doesn’t sound terribly enticing, does it?

I wasn’t sold on the general concept until I realized that it’s almost like spinach dip in side dish form. Creamed spinach earned my full attention in that moment.

After some trial and error, I’m sharing this recipe because I think it’s worthy of your attention, too. It’s delicious, creamy, comforting and just so nice!

Continue to the recipe...

The post Fresh Creamed Spinach appeared first on Cookie and Kate.

Green Bean Casserole

This easy Green Bean Casserole recipe is made 100% from scratch with lightened-up ingredients, including a delicious creamy green bean filling and crispy onion topping. It’s also easy to make ahead and always a crowd fave. Move over, canned creamy soup, frozen green beans, and packaged fried onions. This modern homemade green bean casserole recipe […]

This easy Green Bean Casserole recipe is made 100% from scratch with lightened-up ingredients, including a delicious creamy green bean filling and crispy onion topping. It’s also easy to make ahead and always a crowd fave.

Green Bean Casserole Recipe

Move over, canned creamy soup, frozen green beans, and packaged fried onions.

This modern homemade green bean casserole recipe is made entirely from scratch and tastes a million times better than the retro casserole full of processed ingredients. And it is my hands-down fave. ♡♡♡

For too many years, I always passed on the green bean casserole at Thanksgiving because it was so mushy, bland and boring. But as it turns out, when homemade green bean casserole is well-seasoned and made with better ingredients, it comes to life and tastes SO fresh and flavorful. And it’s still quite simple to make!

Instead of soggy frozen green beans, fresh green beans are the star of the show here, which are ever-so-briefly cooked in order to preserve their crisp texture and bright flavor. Instead of canned cream of mushroom soup, fresh mushrooms are sautéed and folded into a lightened-up creamy Alfredo sauce. And instead of dry, packaged, palm-oil-fried onions, fresh red onion is sautéed with crispy panko breadcrumbs, which toast to golden perfection as the casserole bakes.

Together, all of these ingredients combine to make a casserole that is legit delicious and anything but boring. I make it every Thanksgiving, and friends and family all agree that it’s the best!

(more…)

Savory Cheddar Cheese Waffles

These savory cheddar cheese waffles are much more versatile than their sweet counterparts, no matter whether you enjoy them for breakfast, lunch, or dinner. We personally love them paired with fried chicken or dipped in ranch dressing (or both at once, if we’re being honest), but truly, the possibilities are endless. The perfect waffle is […]

The post Savory Cheddar Cheese Waffles first appeared on Love and Olive Oil.

These savory cheddar cheese waffles are much more versatile than their sweet counterparts, no matter whether you enjoy them for breakfast, lunch, or dinner. We personally love them paired with fried chicken or dipped in ranch dressing (or both at once, if we’re being honest), but truly, the possibilities are endless.

The perfect waffle is light and airy in texture with delightfully crisp edges, and these savory waffles are most certainly that. In fact, addition of cheese in this recipe takes that crispness to a whole other level. (You know that ruffly layer of crispy cheese you get when your grilled cheese overflows? That same magic is in effect here.)

Stack of three thick Belgian Savory Cheddar Cheese Waffles on a white plate, turquoise background and gold forks

I recently had a hankering for waffles, but was (as usual) undecided as to just what kind I should make. My initial thoughts were to try a sourdough waffle using my somewhat neglected starter, but I couldn’t decide between Belgian or Liege waffles (the kind that use pearl sugar inside for a really unique texture). I even toyed with trying out an olive oil waffle that uses oil in place of melted butter.

Flummoxed, I posed the question to my facebook group, whose opinions I value greatly (seriously, awesome folks over there, you should join us!) I ended up adding a few other waffle options off the top of my head, including both Belgian and Liege, olive oil, as well as a savory cheese waffle (because why not?)

Well, the cheese waffle blew the other options out of the water. Which really surprised me, but hey, I’m all for giving the people what they want.

So we ate waffles for dinner for three nights in a row, perfecting this recipe. And perfect it most definitely is.

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The Best Mac and Cheese Recipe

This baked mac and cheese recipe is easy to make and has the creamiest texture! It uses three different cheeses (cheddar, gruyere & parmesan) in the sauce for a delicious flavour and a breadcrumb topping for that crispy crust. Ingredients for mac &…

This baked mac and cheese recipe is easy to make and has the creamiest texture! It uses three different cheeses (cheddar, gruyere & parmesan) in the sauce for a delicious flavour and a breadcrumb topping for that crispy crust. Ingredients for mac & cheese Dry pasta – see below for more info but TLDR is …

The Best Mac and Cheese Recipe Read More »

The post The Best Mac and Cheese Recipe appeared first on Izy Hossack - Top With Cinnamon.

Spinach and Mushroom Crustless Quiche

I’m a big fan of savory breakfast dishes and this Spinach and Mushroom Crustless Quiche might be my new favorite! It’s very filling, full of vegetables, and doesn’t leave me with a carb hangover (I’m looking at you, pancakes). You can serve it up at brunch or eat it for lunch or dinner, so give […]

The post Spinach and Mushroom Crustless Quiche appeared first on Budget Bytes.

I’m a big fan of savory breakfast dishes and this Spinach and Mushroom Crustless Quiche might be my new favorite! It’s very filling, full of vegetables, and doesn’t leave me with a carb hangover (I’m looking at you, pancakes). You can serve it up at brunch or eat it for lunch or dinner, so give this spinach and mushroom crustless quiche recipe a try the next time you want to prepare something special. I promise it’s worth the effort!

Originally posted 11/1/2011, updated 11/9/2021.

Close up overhead view of a spinach and mushroom crustless quiche in a pie dish

Isn’t a “crustless quiche” just a frittata?

While they are both baked egg dishes, there are distinct differences. The main difference is the texture. Quiches are a custard made with egg, cheese, and milk or cream. They have a soft, delicate texture. Frittatas, on the other hand, contain little to no milk or cream, so it is closer in texture to an omelet or baked egg. The other significant difference comes in the cooking process. Frittatas start on the stovetop and only finish only for the last few minutes in the oven. Quiches are baked in the oven only.

Can this crustless quiche be reheated?

Yes, this is one of my favorite make-ahead breakfast dishes! But you do need to be cautious while reheating because overheating can cause the egg proteins to seize up, expel water, and become rubbery. For that reason, I suggest reheating in the microwave only until the crustless quiche is warmed through, but not piping hot. This will store in the refrigerator for about 4 days.

Can You Freeze Quiche?

Egg dishes like crustless quiche freeze just so-so. This is one of those grey areas where it will depend a lot on how sensitive you are to texture changes. The egg will seep a little water upon freezing, thawing, and reheating, which may or may not bother you. I suggest testing this with one piece of the quiche first to see if the changes are acceptable to you. To freeze, cool the quiche in the refrigerator first, then wrap tightly in plastic and transfer to the freezer. Thaw in the refrigerator overnight before reheating.

Love this Spinach Mushroom and Feta Crustless Quiche? Try my Bacon Broccoli Cheddar Crustless Quiche, too!

A slice of crustless quiche being held in front of the pie dish on a spatula

close up view of sliced spinach and mushroom crustless quiche in the pie dish

Spinach Mushroom and Feta Crustless Quiche

This easy, tasty Spinach Mushroom and Feta Crustless Quiche is low on carbs and big on flavor. This veggie-filled breakfast will keep you full and happy.
Total Cost $5.89 recipe / $0.98 serving
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6 slices
Calories 187kcal

Ingredients

  • 1 10oz. box frozen chopped spinach $1.00
  • 8 oz. mushrooms $1.49
  • 1 clove garlic, minced $0.08
  • 1/8 tsp Salt $0.01
  • 1 Tbsp cooking oil, divided $0.04
  • 2 oz. feta cheese $1.10
  • 4 large eggs $0.83
  • 1/4 cup grated Parmesan $0.44
  • 1/4 tsp pepper $0.02
  • 1 cup milk $0.42
  • 1/2 cup shredded mozzarella $0.46

Instructions

  • Preheat the oven to 350ºF. Thaw and squeeze as much moisture out the spinach as possible. Rinse any dirt or debris from the mushrooms, then slice thinly. Mince the garlic.
  • Slice the mushrooms and mince the garlic. Add the mushrooms, garlic, salt, and a ½ Tbsp cooking oil to a skillet. Sauté the mushrooms over medium heat until they have released all of their moisture and it has evaporated from the skillet. No water should remain in the skillet.
  • Brush the other ½ Tbsp cooking oil inside a 9-inch pie plate. Layer the mushrooms, spinach, and crumbled feta into the pie plate.
  • In a large bowl, whisk together the eggs, Parmesan, pepper, and milk.
  • Pour the egg mixture into the pie plate over the spinach, mushrooms, and feta. Top with the shredded mozzarella.
  • Bake the crustless quiche in the preheated 350ºF oven for about 50 minutes, or until it is golden brown on top and the internal temperature reaches 160ºF. Slice and enjoy!

Video

Nutrition

Serving: 1slice | Calories: 187kcal | Carbohydrates: 6g | Protein: 13g | Fat: 13g | Sodium: 378mg | Fiber: 2g

How to Make Spinach and Mushroom Crustless Quiche – Step by Step Photos

thawed and squeezed spinach in a bowl

Preheat the oven to 350ºF. Thaw one 10oz. block of frozen chopped spinach (I use the microwave), then squeeze out as much of the moisture as possible. The spinach should be fairly dry after squeezing, no water remaining in the bottom of the bowl.

sliced mushrooms on a cutting board

Slice 8oz. of mushrooms and mince one clove of garlic.

Sautéed mushrooms in a skillet

Add the mushrooms to a skillet with ½ Tbsp cooking oil, one clove of minced garlic, and ⅛ tsp salt. Sauté the mushrooms until they release all of their moisture and it has evaporated off the bottom of the skillet. 

Layered mushrooms, spinach, and feta in a pie dish

Brush another ½ Tbsp cooking oil over the inside surface of a 9″ pie dish. Layer in the sautéed mushrooms, squeeze-dried spinach, and 2oz. crumbled feta.

Milk being poured into a bowl with eggs, Parmesan, and pepper

Next, make the savory custard. Whisk together 4 large eggs, ¼ cup grated Parmesan, 1 cup milk, and ¼ tsp pepper.

custard mixture being poured into the pie dish

Pour the custard mixture into the pie dish over the spinach, mushrooms and feat. Sometimes I like to use a larger baking tray to transport my pie plate in and out of the oven. I feel like it makes it a little easier to do without spilling, but that’s up to you.

unbaked quiche topped with grated mozzarella

Top the unbaked quiche with a little shredded mozzarella. You don’t need much, I only used about ½ cup or ¼ off an 8oz. block.

baked spinach and mushroom quiche

Bake the quiche in the preheated 350ºF oven for about 50 minutes, or until it’s golden brown on top or until the internal temperature reaches 160ºF.

close up view of sliced spinach and mushroom crustless quiche in the pie dish

Slice and serve warm! 

Spinach and Mushroom Crustless Quiche is a great low carb breakfast or brunch tread packed with vegetables and protein. BudgetBytes.com

(old photo from 2011 😊)

The post Spinach and Mushroom Crustless Quiche appeared first on Budget Bytes.

One Pot Creamy Mushroom Pasta

This creamy mushroom pasta is a rich, umami-filled delight that cooks quickly and easily in one pot. The perfect dinner for busy nights.

The post One Pot Creamy Mushroom Pasta appeared first on Budget Bytes.

Where are all of my one-pot pasta lovers at? This one is for you! This One Pot Creamy Mushroom Pasta is a super-rich, umami-filled delight that is, as always, easily prepared in one pot. It’s the perfect comfort at the end of a long tiring work day. And don’t forget to make a little garlic bread to serve on the side. ;)

A fork twirling creamy mushroom pasta on a plate

What Kind of Mushrooms to Use

I like baby bella mushrooms for this pasta because they are not too expensive and they have a nice deep color that adds a lot to the plate. You can use white button mushrooms if needed, but they do have a slightly more mild flavor. You could also use full-sized portobello mushrooms, just slice them into smaller pieces before sautéing.

Can I Substitute the Heavy Cream?

I use heavy cream in this recipe which creates a super-rich and luscious sauce for the pasta. Because it’s so thick, it also helps the Parmesan to melt into the sauce without clumping. Milk, which has a much higher water content, will produce a thinner sauce and you may have difficulty getting the Parmesan to melt in instead of clumping. One way I’ve gotten around this in the past is to use a combination of milk and cream cheese. The cream cheese both emulsifies the Parmesan and thickens the sauce (see how the technique is used in Creamy Sun-Dried Tomato Pasta).

What Else Can I Add?

This creamy mushroom pasta is kind of a simple pleasure, but you can add more if you’re craving something more complex. Try adding in a few handfuls of fresh spinach toward the end for a little color. You could also top the pasta with some grilled chicken for a little more oomph.

What Kind of Pot to Use

I used a 3-quart deep skillet for this pasta, but you can use any pot or Dutch oven that has a wide bottom and a lid. Make sure to use a burner on your stovetop that is similar in size to the bottom of your pot or skillet to ensure even heating.

TIPS FOR COOKING ONE POT PASTAS:

Getting one pot pasta just right can take some practice, so if you find you’re having trouble, here are a few tips:

  • Stir every few minutes to keep the pasta from sticking to the bottom of the pot. Replace the lid each time to prevent excessive evaporation.
  • Make sure the pasta is simmering the whole time. If the liquid is not simmering, the pasta will not cook. The temperature setting needed to maintain a simmer can vary depending on your stove top and cookware.
  • Use heavy cookware. Skillets and pots that are thin on the bottom don’t heat evenly and do not yield good results with one pot pastas because some areas of the pot will be simmering, while other areas are not.
  • Keep the lid in place at all times when not stirring. This holds in the steam and helps the pasta cook more evenly.
  • Watch the pasta. One pot pastas are a little like riding a bike. You have to observe and adjust as you go. If the liquid is almost all absorbed before the pasta is tender, add a little more water. If the pasta is almost tender, but there is still a lot of liquid, allow it to simmer without a lid for the last couple of minutes.
pasta twirled around tongs in the skillet
Close up of pasta being twirled around the tongs in the skillet

One Pot Creamy Mushroom Pasta

This creamy mushroom pasta is a rich, umami-filled delight that cooks quickly and easily in one pot. The perfect dinner for busy nights.
Total Cost $3.74 recipe / $0.94 serving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 388kcal
Author Beth – Budget Bytes

Ingredients

  • 4 cloves garlic $0.32
  • 8 oz. baby bella mushrooms $1.49
  • 2 Tbsp butter $0.20
  • 1/8 tsp salt $0.01
  • 1/8 tsp freshly cracked pepper $0.02
  • 8 oz. fettuccine $0.67
  • 2.5 cups vegetable broth $0.33
  • 1/3 cup heavy cream $0.26
  • 1/4 cup grated Parmesan $0.44

Instructions

  • Mince the garlic and slice the mushrooms.
  • Add the butter and garlic to a deep skillet and sauté over medium heat for one minute. Add the sliced mushrooms, salt, and pepper, and continue to sauté until the mushrooms have softened, all of their moisture has evaporated from the skillet, and the edges are beginning to brown.
  • Add the fettuccine to the skillet along with the vegetable broth and stir to combine. It's okay if the broth doesn't fully submerge the pasta.
  • Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come up to a boil. When it reaches a boil, give the pasta a quick stir, replace the lid, then turn the heat down to medium-low.
  • Continue to let the pasta simmer in the broth for about 10 minutes, stirring occasionally (always replacing the lid), or until the pasta is tender. There should be a little saucy liquid left in the bottom of the skillet.
  • Add the heavy cream to the skillet and stir to combine. Turn the heat off then add the Parmesan and continue to stir the pasta until the Parmesan is melted. Give the pasta a taste and add salt or pepper if needed. Serve immediately.

Nutrition

Serving: 1serving | Calories: 388kcal | Carbohydrates: 47g | Protein: 13g | Fat: 17g | Sodium: 829mg | Fiber: 2g
Overhead view of creamy mushroom pasta on a plate with a fork

How to Make One Pot Creamy Mushroom Pasta – Step by Step Photos

Sliced mushrooms on a cutting board

Mince four cloves of garlic and slice 8 oz. baby bella mushrooms.

Garlic and butter in the skillet

Add the garlic and butter to your skillet or pot and sauté over medium heat for about one minute.

Sautéed mushrooms in the skillet

Add the mushrooms to the skillet along with a pinch of salt and pepper. Continue to sauté until the mushrooms have released all of their liquid, it has evaporated from the bottom of the skillet, and the mushrooms begin to turn golden brown on the edges.

fettuccine in the skillet, broth being poured in

Add 8 oz. fettuccine to the skillet along with 2.5 cups of vegetable broth. Stir to combine. It’s okay if the pasta is not fully submerged. Place a lid on the pot, turn the heat up to medium-high, and allow the broth to come up to a boil.

Cooked Pasta being pulled to the side with a pasta spoon

When the broth reaches a full boil, give the pasta a quick stir to loosen any noodles that may have stuck to the bottom. Replace the lid, turn the heat down to low, or just above low, so that the broth maintains a simmer. Simmer the noodles, stirring occasionally and replacing the lid each time, until the pasta is tender. There should be a small amount of gravy-like broth on the bottom of the skillet.

heavy cream being poured into the skillet

Add ⅓ cup heavy cream to the pasta and stir to combine.

Parmesan being sprinkled over the pasta

Turn the heat under the skillet off. Add ¼ cup grated Parmesan to the pasta and toss to combine. The residual heat from the pasta should begin to melt the Parmesan.

Finished one pot creamy mushroom pasta in the skillet

Give the pasta a taste and adjust the salt or pepper to your liking. I usually like to add a little freshly cracked black pepper on top for a little pop!

Pasta being twirled around tongs in the skillet

Try These Other Creamy One Pot Pasta Recipes

The post One Pot Creamy Mushroom Pasta appeared first on Budget Bytes.

Garlic Parmesan Oven Fries

What doesn’t taste better when covered in garlic and Parmesan?? This classic flavor combo gives these oven-baked fries a one-two punch of savory umami flavor that makes you just want more and more… And don’t get me wrong, I’d be more than happy to just eat a huge plate full of these Garlic Parmesan Fries on […]

The post Garlic Parmesan Oven Fries appeared first on Budget Bytes.

What doesn’t taste better when covered in garlic and Parmesan?? This classic flavor combo gives these oven-baked fries a one-two punch of savory umami flavor that makes you just want more and more… And don’t get me wrong, I’d be more than happy to just eat a huge plate full of these Garlic Parmesan Fries on their own, but you might as well serve them next to an equally epic sandwich for a totally brag-worthy meal. Suggestions for delicious sammies and dipping sauces to pair with your fries are included below! 👇

Originally posted 2-18-2016, updated 9-22-21.

a hand dipping one garlic parmesan fry into ketchup next to a pile of fries

Are Oven Baked Fries Crispy?

Thick-cut oven-baked fries like these are not crispy like their deep-fried counterpart. That’s just the nature of baking versus deep frying. They’ll get a little crispy along the edges and coating them in grated Parmesan does go a long way toward giving the potato a lot of texture so you won’t really miss the ultra-crispy deep-fried texture. 

Seasoning Ideas for Oven Fries

What I love about these baked fries is that you can change the seasoning to be almost any flavor you like. Keep in mind the extra texture that the Parmesan gives to the fry when deciding whether to include Parmesan in your seasoning mix. Some other french fry flavor ideas are:

What to Serve with Garlic Parmesan Fries

These Garlic Parmesan Fries are pretty spectacular and they deserve to be on a plate next to something equally as delish. Try pairing them with Bacon Ranch Turkey Burgers, Mediterranean Turkey Burgers, Baked Spicy Chicken Sandwiches, Sloppy Joes Plus, or Vegetarian French Dip Sandwiches

Want an awesome sauce to dip your fries in? Try some Comeback Sauce, Homemade Ranch Dressing, or 5 Minute Nacho Cheese Sauce

Side view of a pile of Garlic Parmesan fries with a small cup of ketchup

a hand dipping a fry into a cup of ketchup next to a pile of fries

Oven Baked Garlic Parmesan Fries

These oven-baked Garlic Parmesan Fries are the perfect side dish to any burger or sandwich, or just piled high with your favorite toppings!
Total Cost $1.55 recipe / $0.78 serving
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Calories 387kcal
Author Beth - Budget Bytes

Ingredients

  • 2 russet potatoes (about ⅔ lb. each) $1.08
  • 2 Tbsp olive oil $0.16
  • 2 tsp dried oregano $0.20
  • 1/2 tsp garlic powder $0.05
  • 1/2 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • 2 Tbsp grated Parmesan $0.22

Instructions

  • Preheat the oven to 425ºF. Wash the potatoes well then cut into ½-inch wide fries.
  • Place the cut fries in a large bowl and add the olive oil, oregano, garlic powder, salt, pepper, and Parmesan. Toss until the fries are coated in oil and seasoning.
  • Spread the seasoned fries out onto a large baking sheet covered in parchment paper.
  • Bake the fries for about 30 minutes, or until well browned, stirring once half-way through.
  • Serve hot! Optional garnish: chopped parsley and a pinch of Parmesan.

Nutrition

Serving: 1serving | Calories: 387kcal | Carbohydrates: 56g | Protein: 9g | Fat: 16g | Sodium: 674mg | Fiber: 5g

baked garlic parmesan fries on a baking sheet garnished with parsley

How to Make Oven Baked Garlic Parmesan Fries – Step by Step Photos

Two russet potatoes on a cutting board, one cut into fries

Preheat the oven to 425ºF. Wash two russet potatoes and cut them into ½-inch wide “fries.”

Cut potatoes in a bowl with seasoning

Place the cut fries in a large bowl and add 2 tablespoons olive oil, 2 teaspoons dried oregano, ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon freshly cracked pepper, and 2 tablespoons grated Parmesan. Toss the fries until they’re evenly coated in oil and seasoning.

uncooked fries spread out on a parchment lined baking sheet

Line a large baking sheet with parchment paper. Spread the seasoned fries out over the baking sheet.

baked garlic parmesan fries on the baking sheet

Bake the fries in the fully preheated 425ºF oven for 30 minutes, or until nicely golden brown, stirring once halfway through.

close up view of garlic parmesan fries and a cup of ketcheup

Garnish the fries with a little chopped parsley and another pinch of grated Parmesan, if desired. Serve and enjoy!

The post Garlic Parmesan Oven Fries appeared first on Budget Bytes.

Roasted Tomato Soup

My favorite roasted tomato soup recipe is easy to make with simple ingredients and tastes so fresh and delicious. Feel free to add cream if you’d like! End-of-season tomatoes are overflowing in gardens and farmers markets everywhere, which always means one thing here in our home… …time to make my favorite roasted tomato soup! ♡ […]

My favorite roasted tomato soup recipe is easy to make with simple ingredients and tastes so fresh and delicious. Feel free to add cream if you’d like!

Roasted Tomato Soup

End-of-season tomatoes are overflowing in gardens and farmers markets everywhere, which always means one thing here in our home…

…time to make my favorite roasted tomato soup! ♡

I’m convinced that a fresh and cozy bowl of homemade tomato soup is the perfect recipe to bridge the gap this time of year between summer and autumn. And this roasted tomato soup recipe in particular is one of my all-time faves.

It features a short and simple ingredient list, including a few of my favorite seasonings plus whatever variety of small- to medium-sized tomatoes happen to look best that day. It’s easy to make in just a little over a half hour with minimal prep time. It’s naturally gluten-free and vegan, although you are welcome to add in some cream or cheese if you’d like. And if you happen to have some leftover bread on hand, I would also highly recommend making some croutons or grilled cheese (or grilled cheese croutons, see below) to go with the soup — always a nostalgic and delicious combo!

Seriously, in my book, it doesn’t get any better than homemade tomato soup that’s made with fresh, ripe, in-season tomatoes that have been roasted down until they are irresistibly rich and sweet. So let’s make the most of tomato season while it still lasts!

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