Category: Main Dish Recipes

Lasagna Soup

This Lasagna Soup is hearty, satisfying, and has all the delicious flavors of classic lasagna, but made conveniently in one pot!

The post Lasagna Soup appeared first on Budget Bytes.

Alright friends, are you ready for soup season? This Lasagna Soup recipe is in the running for one of my favorite soups of all time, yes it’s that good!! It has all of the classic flavors of lasagna, including Italian sausage, crushed tomatoes, and lots of herbs and spices, but is conveniently made in one pot. Add a cheesy topping on top, grab some garlic bread, and before you know it you have the most delicious, hearty, and satisfying meal.

Overhead view of Lasagna Soup in a white bowl with a hand holding a spoon lifting some out.

What Is Lasagna Soup?

Lasagna soup is everything you love about regular lasagna, but conveniently made in one pot for a cozy and hearty soup! It includes the same bold flavors and traditional ingredients of lasagna, but made in an easy and more approachable way. So whenever you have a taste for lasagna and you don’t want to bother with all of those layers, now you can make this delicious lasagna soup instead!

Ingredients For Lasagna Soup

Here are the ingredients you need to make this delicious lasagna soup recipe:

  • Italian Sausage: I used Italian sausage for the meat component since it’s pre-seasoned with herbs and spices and adds lots of flavor to the soup.
  • Aromatics: Onion, bell pepper, and garlic adds wonderful aromatics and more depth of flavor to the soup.
  • Tomatoes: A combination of crushed and diced tomatoes adds texture and lots of flavor to the soup. Tomato paste is also added to help thicken the soup.
  • Lasagna Noodles: Of course it wouldn’t be lasagna soup without the noodles! Just classic, curly-edged lasagna noodles is all you’ll need (not the no-bake noodles).
  • Seasoning: A mix of Italian seasoning, salt, pepper, and red pepper flakes to season the soup.
  • Sugar: A little bit of sugar to balance the acidity of all the tomatoes.
  • Chicken Broth: The soup and the noodles cook in the chicken broth until the noodles are tender.
  • Cheese Topping: Instead of mixing cheese directly in the soup, I added a cheese topping on top. This way everyone can add exactly the amount of cheese they want in their soup or leave it out all together. This 3-cheese combo topping is definitely one of my favorite components of this soup, so I highly recommend it!😉

Recipe Tips & Variations

  1. On a budget? Just use half of the Italian sausage and save the other half for a different recipe. Trust me this soup will still be delicious!
  2. Substitute Italian sausage for ground beef or ground turkey. You may need to add a little more seasoning if you decide to go this route. You can also check to see if your grocery store has Italian turkey sausage instead.
  3. Want to add more veggies? Try adding some sliced mushrooms, carrots, or spinach to the soup. Sauté the mushrooms and carrots at the same time as the bell peppers and onions. Add any leafy greens towards the end of the cook time.
  4. If you want to make the soup dairy-free you can easily leave the cheese topping off altogether or use a combination of your favorite plant-based ricotta, mozzarella, and parmesan cheese.

Serving Suggestions

Since this soup is so filling you can definitely keep the sides simple. I recommend serving it with some of our popular homemade garlic bread. It’s super easy to make and tastes 10x better than store-bought garlic bread. You can also add a simple side salad or Caesar salad on the side to complete the meal.

Storing & Freezing Leftovers

If you’re lucky enough to have any leftovers, first allow the soup to cool. Then divide the soup into single serving containers and store in the refrigerator for 4-5 days. If you are taking this soup in your lunch, this allows you to easily grab and heat up one serving at a time. For longer storage, place the lasagna soup in freezer-safe containers, and freeze for up to 3 months. To reheat, first allow the soup to thaw in the refrigerator overnight. Then reheat on the stovetop until warmed through.

And if you like turning classic comfort foods into cozy soup recipes, then try our Chicken Pot Pie Soup and Chicken Enchilada Soup next!

Side view of Lasagna soup in a dutch oven.
Overhead view of Lasagna Soup in a white bowl with a hand holding a spoon lifting some out.
Print

Lasagna Soup

This Lasagna Soup is hearty, satisfying, and has all the delicious flavors of classic lasagna, but made conveniently in one pot!
Course Dinner, Soup
Cuisine Italian
Total Cost $15.69 recipe / $2.61 serving
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 (about 1.5 cups each)
Calories 578kcal
Author Marsha – Budget Bytes

Equipment

Ingredients

  • 1 Tbsp cooking oil $0.04
  • 1 lb. Italian sausage $4.69
  • 1 yellow onion, diced $0.32
  • 1 red bell pepper, diced $1.50
  • 4 cloves of garlic, minced $0.32
  • 2 Tbsp tomato paste $0.30
  • 1 15oz. can crushed tomatoes $1.50
  • 1 14oz. can diced tomatoes $1.50
  • 2 tsp Italian seasoning $0.20
  • 3/4 tsp salt $0.05
  • 1/4 tsp freshly cracked black pepper $0.02
  • 2 tsp sugar $0.05
  • 1/4 tsp red pepper flakes $0.05
  • 5 cups chicken broth $0.91
  • 8 lasagna noodles $1.15

Cheese Topping

  • 1 cup whole milk ricotta cheese $1.93
  • 1/2 cup shredded mozzarella cheese $0.57
  • 1/4 cup grated parmesan cheese $0.40
  • 1 Tbsp fresh chopped parsley $0.15
  • 1/4 tsp freshly cracked black pepper $0.02
  • pinch of salt $0.02

Instructions

  • Heat a large dutch oven or soup pot over medium heat and add the oil. Crumble and brown the Italian sausage.
  • Once the sausage has browned, add the diced onion, diced bell pepper, and minced garlic to the pot. Continue to sauté over medium heat until the onion is translucent and the garlic is fragrant.
  • Now add the tomato paste, crushed tomatoes, diced tomatoes, Italian seasoning, salt, black pepper, sugar, red pepper flakes, and chicken broth. Stir all the ingredients together well. Place a lid on the pot, and bring the pot up to a boil.
  • While the pot is heating up, break the lasagna noodles into one to two-inch pieces. Add the noodles to the pot and give the soup a stir.
  • Replace the lid, turn the heat down slightly to medium heat and continue boiling the soup for 12-14 minutes or until the lasagna noodles are tender.
  • While the soup and noodles are boiling, make the ricotta cheese topping. In a medium bowl, combine the ricotta, shredded mozzarella, grated parmesan cheese, chopped parsley, black pepper, and a pinch of salt. Mix the ingredients together.
  • Once the soup is done and the lasagna noodles are tender, remove the pot from the heat. Serve this lasagna soup with 1-2 tablespoons of the cheese topping, extra fresh parsley, and garlic bread on the side. Enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 578kcal | Carbohydrates: 38g | Protein: 26g | Fat: 36g | Sodium: 1785mg | Fiber: 3g
Overhead view of lasagna soup in a dutch oven with garlic bread on the side.

How to Make Lasagna Soup – Step by Step Photos

Italian sausage browned in a dutch oven.

Heat a large dutch oven or soup pot over medium heat and add 1 Tbsp cooking oil. Crumble and brown 1 lb. Italian sausage.

Italian sausage, onions, garlic, and red bell pepper in a dutch oven.

Once the sausage has browned, add 1 diced onion, 1 diced red bell pepper, and 4 minced garlic cloves to the pot. Continue to sauté over medium heat until the onion is translucent and the garlic is fragrant.

Tomatoes, spices, and chicken broth added to soup pot.

Now add 2 Tbsp tomato paste, 1-15oz. can crushed tomatoes, 1-14oz. can diced tomatoes, 2 tsp Italian seasoning, 3/4 tsp salt, 1/4 tsp freshly cracked black pepper, 2 tsp sugar, 1/4 tsp red pepper flakes, and 5 cups chicken broth. Stir all the ingredients together well. Place a lid on the pot, and bring the pot up to a boil.

Broken lasagna noodles in a white bowl.

While the pot is heating up, break 8 lasagna noodles into one to two-inch pieces.

Lasagna noodles added to soup pot with chicken broth.

Add the noodles to the pot and give the soup a stir. Replace the lid, turn the heat down slightly to medium heat and continue boiling the soup for 12-14 minutes or until the lasagna noodles are tender.

Ricotta, mozzarella and parmesan cheese added to a small bowl.

While the soup and noodles are boiling, make the ricotta cheese topping. In a medium bowl, combine 1 cup whole milk ricotta cheese, 1/2 cup shredded mozzarella, 1/4 cup grated parmesan cheese, 1 Tbsp chopped parsley, 1/4 tsp freshly cracked black pepper, and a pinch of salt.

Cheese mixture mixed together in a small bowl.

Mix all of the ingredients together well.

Cooked Lasagna Soup in dutch oven.

Once the soup is done and the lasagna noodles are tender, remove the pot from the heat.

Overhead view of lasagna soup in a dutch oven with garlic bread on the side.

Serve this lasagna soup with 1-2 tablespoons of the cheese topping, extra parsley, and garlic bread on the side. Enjoy!

Overhead view of lasagna soup in a white bowl with ricotta cheese mixture on top.

More Delicious Soup Recipes

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Sweet Potato Black Bean Skillet

This Sweet Potato Black Bean skillet is a fun, budget-friendly, and veggie packed meal with lots of flavor and is perfect for meal prep!

The post Sweet Potato Black Bean Skillet appeared first on Budget Bytes.

Quick and easy one-skillet meals are always my favorite and this Sweet Potato Black Bean skillet is no exception. It’s nutritious, veggie-packed, perfect for cleaning out the fridge or pantry, and of course it’s budget-friendly! It’s also great for meal prep. So grab some avocados, sour cream or greek yogurt, and your favorite salsa and get ready to enjoy this simple and delicious 25-minute meal!

Overhead view of sweet potatoes and black bean skillet with napkin and wooden spoon on the side.

Ingredients For Sweet Potato Black Bean Skillet

I was definitely going for more Southwest-inspired flavors for this recipe! So here’s everything that you’ll need:

  • Sweet Potatoes: Sweet potatoes are super nutritious and just so happen to be one of my favorite foods. You’ll only need about 2 medium sized sweet potatoes for this recipe.
  • Black Beans: Black beans are packed with fiber and protein and are great paired with sweet potatoes. They also add lots of color and texture to the dish. 
  • Bell Pepper and Onion: I love the combination of peppers and onions in savory recipes. They both add wonderful flavor and aromatics.
  • Diced Tomatoes: I used petite diced tomatoes to roughly match the size of the rest of the chopped veggies in this recipe. Fire-roasted tomatoes would also taste great!
  • Kale: A couple handfuls of chopped kale adds color, texture, and extra vegetables to the dish. You can also substitute with baby spinach instead if that’s what you have in your fridge.
  • Spices: I used a mix of chili powder, cumin, smoked paprika and garlic powder to create a bold Southwest-inspired flavor base for this skillet meal.

Recipe Tips!

  1. Try to dice the sweet potatoes and vegetables in a uniform size so they cook quickly and evenly in the skillet.
  2. Don’t worry about the sweet potatoes cooking all the way through in the first step. They will continue to cook with the rest of the ingredients. The goal is for them to not be too mushy and still have some bite to them when they’re done.
  3. Feel free to mix and match the ingredients based on what you have in your pantry or fridge. Fire-roasted tomatoes would be great and I always have an extra half bag of spinach in my fridge.

Topping & Serving Suggestions

I topped this easy skillet dish with some fresh cilantro and served it with some brown rice. But there are so many other tasty options to choose from. Here are just a few suggestions:

Storing Leftovers

This recipe is perfect if you want to meal prep your lunch for a few days and it stores really well in the fridge. Just store the leftovers, minus any toppings, in an airtight container in the refrigerator for up to 3 days. If you are serving it with some rice you can add the rice to the same container (see my picture below in the step-by-step photos). When you’re ready to enjoy, reheat in the microwave until warmed through. Then just top with your favorite toppings and lunch is served!

Overhead view of sweet potatoes and black bean skillet with brown rice on a white plate.
Overhead view of sweet potatoes and black bean skillet with napkin and wooden spoon on the side.
Print

Sweet Potato Black Bean Skillet

This Sweet Potato Black Bean skillet is a fun, budget-friendly, and veggie packed meal with lots of flavor and is perfect for meal prep!
Course Dinner, Lunch
Cuisine American, Southwest
Total Cost $7.44 recipe / $1.86 serving
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings 4 (1.75 cups each)
Calories 220kcal
Author Marsha – Budget Bytes

Ingredients

  • 1.5 lbs. sweet potatoes (about 2 medium) $1.64
  • 1 red bell pepper, diced $1.50
  • 1 small yellow onion, diced $0.42
  • 1.5 Tbsp olive oil $0.18
  • 1 tsp chili powder $0.10
  • 1/2 tsp cumin $0.05
  • 1/2 tsp garlic powder $0.05
  • 3/4 tsp salt $0.05
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1/4 tsp smoked paprika $0.05
  • 1 15 oz. can black beans, drained $1.25
  • 1 14 oz. can petite diced tomatoes $1.47
  • 2 cups chopped kale $0.56
  • 1 Tbsp fresh chopped cilantro $0.10

Instructions

  • Wash, peel, and dice the sweet potatoes. Dice the red bell pepper and the onion.
  • Heat a large skillet over medium heat and add the olive oil. Add the diced sweet potatoes and cook for 8 minutes. Stir occasionally but not too often so the sweet potatoes have a chance to brown and caramelize. Don’t worry if the sweet potatoes are not fork tender during this time as they will continue to cook in the next step.
  • Now add the diced bell pepper, onion, chili powder, cumin, garlic powder, salt, black pepper, and smoked paprika to the skillet. Stir together with the sweet potatoes. Cook for an additional 3 minutes.
  • Add the black beans, diced tomatoes, and chopped kale to the skillet. Gently stir together and cook for an additional 2-3 minutes. Feel free to add 1-2 Tbsp of water if the skillet is getting too dry.
  • Now all that's left to do is top with some fresh chopped cilantro and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 220kcal | Carbohydrates: 40g | Protein: 4g | Fat: 6g | Sodium: 548mg | Fiber: 7g

How to Make Sweet Potato Black Bean Skillet – Step by Step Photos

Sweet potatoes cut into cubes on a cutting board.

Wash, peel, and dice 1.5 lb. of sweet potatoes (about 2 medium). Also dice 1 red bell pepper and 1 yellow onion.

Chopped sweet potatoes added to a large skillet.

Heat a large skillet over medium heat and add 1.5 Tbsp olive oil. Add the diced sweet potatoes and cook for 8 minutes.

Cooked sweet potatoes in a skillet.

Stir occasionally but not too often so the sweet potatoes have a chance to brown and caramelize. Don’t worry if the sweet potatoes are not fork tender during this time as they will continue to cook in the next step.

Onion and bell pepper added to sweet potatoes in a skillet.

Now add the red bell pepper and diced onion to the skillet.

Spices added to sweet potatoes and veggies in a skillet.

Then add 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp garlic powder, 3/4 tsp salt, 1/4 tsp freshly cracked black pepper, and 1/4 tsp smoked paprika to the skillet. Stir together with the sweet potatoes. Cook for an additional 3 minutes.

Kale, black beans, and tomatoes added to sweet potatoes in a skillet.

Add 1-15oz. can black beans (drained), 1-14oz. can petite diced tomatoes, and 2 cups chopped kale to the skillet. Stir together and cook for an additional 2-3 minutes. Feel free to add 1-2 Tbsp of water if the skillet is getting too dry.

Overhead view of cooked sweet potato and black bean skillet.

Now all that’s left to do is top with some fresh chopped cilantro (optional) and enjoy. That’s it! A quick, simple and filling meal! ;)

Sweet Potato and Black beans with rice in meal prep containers.

Btw, this dish is absolutely perfect for meal prep! Here I decided to add the leftovers to meal prep containers with some cooked brown rice. So easy and sooo good!

Overhead view of sweet potatoes and black bean skillet with napkin and wooden spoon on the side.

More Easy Skillet Recipes

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Pot Roast

This Dutch oven Pot Roast recipe is always juicy and tender, with hearty vegetables and a flavorful gravy. Perfect for feeding a crowd!

The post Pot Roast appeared first on Budget Bytes.

If you’re looking for a hearty fall or winter meal that’ll fill up everyone’s bellies, look no further than this easy Pot Roast recipe. While beef is expensive no matter which way you slice it (literally), this juicy, tender Pot Roast can be stretched further thanks to an abundance of potatoes, carrots, and onions. Everything is cooked in a Dutch oven, and the meat is melt-in-your-mouth soft with a flavorful, herby gravy. There’s no need to make a side dish if you don’t want to; this is already one big, hearty, full meal!

Pot roast in a dutch oven with potatoes, carrots, and onions.

I recipe-tested pot roast multiple times in the Budget Bytes kitchen to make sure you don’t waste your dollars on a subpar meal—this recipe is IT.

To keep this recipe under $3 per serving, I compared the prices of roasts at Walmart and Kroger. I found Walmart has the best prices and weight selection, so it pays to do a little price comparison before heading to the store! I knew lots of vegetables would be key for feeding 8 people, but this 2.6 lb chuck roast was the winner in terms of portion size for the meat. If you want more meat and fewer veggies, you’ll have to spend a little more money, but I can tell you these flavors will not disappoint! (My husband was an overjoyed taste tester during this recipe testing process!)

What is Pot Roast?

A pot roast is a hearty, flavorful dish where large (typically tough) cuts of beef are slow-cooked in a pot with a liquid and vegetables until tender. This cooking method is also known as “braising.” Most recipes call for red wine, but I found substituting red wine for balsamic vinegar sent the flavor of this oh-so-moist roast over the top. A Dutch oven is my cooking vessel of choice, and I flavor the broth with beef bouillon, Worcestershire sauce, tomato paste, garlic, and fresh herbs. It’s everything you could ever want in a comforting pot roast but made in a more budget-friendly way.

Ingredients

Here’s what you’ll need to make the best pot roast recipe ever:

  • Boneless Beef Chuck Roast: The best meat for pot roast! It’s usually more affordable than other cuts, and when cooked low and slow, it becomes perfectly tender. I recommend shopping for a roast between 2.5 lbs and 3 lbs, depending on how many people you’re feeding. Choose one with some marbling (white flecks of fat throughout) for the best flavor.
  • Salt: I rub the roast with a generous amount of salt and let it sit for 15-20 minutes before searing. This helps tenderize the meat and creates a nice crust.
  • Beef Bouillon: Adds a rich beef flavor to the broth. 
  • Water: Combines with the bouillon to create a flavorful broth for cooking the roast.
  • Olive Oil: For sauteing and adding color to the veggies.
  • Vegetables: Onion, carrots, and mini potatoes bulk up this dish and add extra flavor. Slice the carrot and onions into large chunks and keep the mini potatoes whole so they cook evenly without getting too soft.
  • Balsamic Vinegar: A cheaper alternative to red wine for adding depth of flavor.
  • Worcestershire Sauce: Adds a savory, tangy kick.
  • Tomato Paste: Adds richness and helps thicken the broth.
  • Fresh Rosemary & Thyme: Use whole sprigs of fresh herbs to infuse the homemade broth with amazing flavor. 
  • Garlic: Smash the cloves with the side of a knife or the bottom of a cup before adding them to the Dutch oven. Doing this adds a subtle garlic flavor that’s a bit sweeter than mincing, which would be overpowering.

How to Make Pot Roast Gravy

This is completely optional, but making gravy from the pan drippings is easy and ensures those extra bits of flavor don’t go to waste. Here’s how to do it:

  1. Once your roast is cooked, remove some liquid from the Dutch oven and add it to a saucepan.
  2. Heat over medium heat and whisk in a teaspoon of flour at a time.
  3. Keep whisking and adding flour until desired thickness is reached.
  4. Season with salt and pepper to taste.

Recipe Tips and Suggestions

  • The cooking time in this recipe is perfect for chuck roasts between 2.5 lbs and 3 lbs. If your meat still seems tough or you use a larger cut of meat, add an extra 30 minutes of cooking time and check for tenderness. The meat should easily shred with a fork when it’s done.
  • Don’t forget to sear the meat and saute the veggies before slow cooking. This simple step adds so much flavor to the final dish!
  • I like using a Dutch oven because it distributes heat evenly and helps retain moisture, creating a tender roast. You can try using a crock pot (I know many people swear by them!) and cooking on low for about 7-8 hours or high at 4-5 hours, but I haven’t tested this method, so I can’t guarantee the same results. You’d still need to sear the meat and saute the veggies before transferring everything to the crock pot.

Serving Suggestions

You truly don’t need anything else to go with this roast—it has everything you need for a complete meal! But if you want to stretch it even further or have some picky eaters to please, I’d serve it with some homestyle cornbread, dinner rolls, or homemade biscuits. A crisp autumn kale and apple salad or corn pudding would also be great options!

Storing Leftovers

Let your pot roast cool completely before storing. Keep it in airtight containers in the fridge for up to 4 days or in the freezer for 2-3 months. Reheat everything in the microwave or on the stovetop until warmed through. Add a splash of beef broth or water if the gravy thickens too much or the meat looks dry.

A pot roast and vegetables on a white plate.
Overhead view of a pot roast in a dutch oven.
Print

Pot Roast Recipe

This Dutch oven Pot Roast recipe is always juicy and tender, with hearty vegetables and a flavorful gravy. Perfect for feeding a crowd!
Course Main Course
Cuisine American
Total Cost ($23.75 recipe / $2.97 serving)
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings 8 servings
Calories 367kcal
Author Jess – Budget Bytes

Equipment

Ingredients

  • 1 boneless beef chuck roast (mine was 2.61 lbs) $17.33
  • 2 tsp salt $0.02
  • 3 tsp beef bouillon $0.24
  • ½ cup balsamic vinegar $0.96
  • 1 Tbsp Worcestershire sauce $0.05
  • 1 Tbsp tomato paste $0.07
  • 2 cups water $0.00
  • 1 tsp olive oil $0.06
  • 2 large carrots, peeled and cut into large chunks $0.18
  • 1 large yellow onion, peeled and quartered $0.86
  • 1 sprig fresh rosemary $0.29
  • 2-3 sprigs of fresh thyme $0.05
  • 5 cloves garlic, smashed, but kept whole $0.10
  • 1 bag mini potatoes (about 1lb – 1.5 lbs depending on the size of your roasting dish) $3.54

Instructions

  • Rub boneless beef chuck roast on all sides with the salt. Then, let it rest at room temperature for 15-20 minutes. Preheat oven to 275 degrees.
  • In a small saucepan, whisk together beef bouillon, balsamic vinegar, Worcestershire sauce, tomato paste, and water. Bring it to a gentle simmer. (We are purposely making the beef broth more concentrated for this recipe.) Keep it warm on the stovetop while you prepare the meat and veggies.
  • Drizzle olive oil in your dutch oven/roasting vessel of choice and heat on medium high on your largest stovetop burner. Once hot, add carrots and onions. Stir the carrots around every couple of minutes and sear the onion on all sides for approximately 8 minutes total. You want to see some color on those veggies! Remove vegetables from roasting pan and set aside.
  • To the hot dutch oven, add the salted beef and sear on each side for 4 minutes. You want to see a little color and caramelization of the fat when you flip it. No need to add more oil, the fat from the roast is enough!
  • Next, add the seared carrots and onions, fresh rosemary, fresh thyme, smashed garlic, and potatoes on top of the seared chuck roast and pour the beef bouillon mixture over the top.
  • Put the lid on your dutch oven and slow cook the roast in the oven for 3 hours.

See how we calculate recipe costs here.

Notes

The Dutch oven I used in this recipe was 6.2QT/5.8L

Nutrition

Serving: 1serving | Calories: 367kcal | Carbohydrates: 23g | Protein: 31g | Fat: 17g | Sodium: 777mg | Fiber: 3g
Side view of a pot roast and vegetables on a plate.

how to make Pot Roast – step by step photos

Raw chuck roast on a red meat mat.

Rub 1 boneless beef chuck roast on all sides with 2 tsp of salt. Then, let it rest at room temperature for 15-20 minutes. Preheat oven to 275 degrees.

Broth for pot roast in a saucepan.

In a small saucepan, whisk together 3 tsp beef bouillon, ½ cup balsamic vinegar, 1 Tbsp Worcestershire sauce, 1 Tbsp tomato paste, and 2 cups water. Bring it to a gentle simmer. (We are purposely making the beef broth more concentrated for this recipe.) Keep it warm on the stovetop while you prepare the meat and veggies.

Sliced onions and carrots added to a dutch oven.

Drizzle 1 tsp olive oil in your dutch oven/roasting vessel of choice and heat on medium high on your largest stovetop burner. Once hot, add 2 diced carrots and 1 quartered onion. Stir the carrots around every couple of minutes and sear the onion on all sides for approximately 8 minutes total. You want to see some color on those veggies! Remove vegetables from roasting pan and set aside.

Pot roast browning in a dutch oven.

To the hot dutch oven, add the salted beef and sear on each side for 4 minutes. You want to see a little color and caramelization of the fat when you flip it. No need to add more oil, the fat from the roast is enough!

Ingredients added to dutch oven for pot roast.

Next, add the seared carrots and onions, 1 sprig fresh rosemary, 2-3 sprigs fresh thyme, 5 cloves smashed garlic, and 1 bag of mini potatoes (1lb-1.5lbs) on top of the seared chuck roast and pour the beef bouillon mixture over the top.

Finished pot roast in a dutch oven.

 Put the lid on your dutch oven and slow cook the roast in the oven for 3 hours.

Close up of a pot roast and vegetables.

This Dutch oven pot roast recipe is perfect for a cozy, comforting Sunday dinner or special occasion!

More Easy Beef Recipes

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Easy Garlic Herb Butter Baked Salmon

Succulent baked salmon flavored with garlic herb butter is a showstopper main dish. It’s perfect with a variety of side dishes and will impress anyone you serve it to.  Ingredients and Substitutions How to bake salmon How long to bake salmo…

Easy Baked Salmon
Succulent baked salmon flavored with garlic herb butter is a showstopper main dish. It’s perfect with a variety of side dishes and will impress anyone you serve it to.  Ingredients and Substitutions How to bake salmon How long to bake salmon Salmon is done when the internal temperature reads 145°F/62°C on a meat thermometer. Baking...

Easy Garlic Herb Butter Baked Salmon

Stuffed Shells With Ground Beef

Stuffed Shells with Ground Beef is a hearty baked pasta made with lots of cheesy goodness and a beef marinara sauce. It’s the ultimate comfort food!

The post Stuffed Shells With Ground Beef appeared first on Budget Bytes.

I have a soft spot for pasta recipes, especially ones made with a delicious marinara sauce and covered with lots of gooey cheese like these Stuffed Shells with Ground Beef! These cute little pasta bundles are filled with ricotta, mozzarella, and parmesan cheese then covered with a hearty meat sauce. It’s topped with a little more cheese and then baked until bubbly. It’s seriously the ultimate comfort food!

Overhead view of stuffed shells on a white plate with a fork, napkin, and garlic bread on the side.

What are Stuffed Shells?

Stuffed shells is a baked pasta dish made with jumbo pasta shells that are stuffed with lots of cheesy goodness. Traditional stuffed shells don’t usually include meat, but I decided to add a meat sauce to make this recipe hearty and a lot more filling. It’s delicious, super fun to eat, and can easily feed a large family!

Here’s What You’ll Need

Simple ingredients, big flavor! Here’s everything you need to make this stuffed shells with ground beef recipe:

  • Jumbo shells: You can find jumbo pasta shells in the regular pasta aisle. A 12oz. box contains about 45 shells. I used about 2/3 of a 12oz. box of jumbo shells.
  • Ground chuck: I used 80% lean ground beef chuck to make the meat sauce for this recipe, but you can substitute with Italian sausage or ground turkey if you prefer.
  • Aromatics: Onion and garlic are added to the ground beef to give the sauce lots of flavor.
  • Tomato paste: A little bit of tomato paste added to the sauce helps thicken it up and intensifies the tomato flavor.
  • Marinara sauce: I like the convenience of buying a good quality jar of marinara sauce. It’s crushed tomatoes with extra herbs & spices combined all in one jar! But you can also make our homemade marinara sauce instead!
  • Seasoning: A mix of Italian seasoning, salt, black pepper, and garlic powder seasons the rest of the meat sauce.
  • Cheese Filling: The cheese filling for these stuffed shells is so flavorful and oh so good! It’s a combination of ricotta, mozzarella, and parmesan cheese. It’s then seasoned with salt, pepper, and some fresh chopped parsley. An egg is also added to help bind the cheese filling together and keeps the filling moist.

Make It In Advance

If you want to make these stuffed shells ahead of time, you can assemble the dish the day before through step eight. Then cover the pan tightly, refrigerate, and bake it the next day. You may need to add a few extra minutes onto the baking time, to account for the dish being chilled when it goes into the oven.

Storing and Freezing Stuffed Shells

You can store any leftover stuffed shells in an airtight container in the refrigerator for up to four days. For easy meal prep, be sure to portion them out into separate containers for quick grab-n-go meals during the week!

For longer storage, make sure to first chill the shells in the refrigerator then transfer to freezer-safe storage containers and freeze for up to 3 months. To reheat, thaw the shells overnight in the refrigerator then reheat in the microwave or a 350°F oven until heated through.

Recipe Tips and Variations

  1. This recipe makes approx. 24 stuffed shells, but I suggest boiling 2 or 3 extra shells just in case a couple of them rip during the stuffing process.
  2. Feel free to use a full pound of meat if you’re a meat lover and have the extra room in your budget. I tested this recipe using both ½ lb. and 1 lb. of ground beef, and the ½ lb. ended up making more than enough meat sauce for me. If you decide to use a full pound, you will need to add a little more marinara sauce. Alternatively, you can also leave the meat out all together!
  3. Four shells each is the serving size for this recipe, but if you really want to make this meal stretch and if you’re serving it with other sides, you can easily get 8 servings with 3 shells each.
  4. And if you love the combination of pesto and spinach, then you have to try out our Pesto Stuffed Shells next!

Serving Suggestions

I highly recommend serving these stuffed shells with our popular homemade garlic bread. It’s super easy to make and tastes 10x better than store-bought garlic bread. You can also add a simple side salad or Caesar salad on the side to complete the meal.

Overhead view of stuffed shells in a casserole dish with a wooden spoon on the side.
Overhead view of stuffed shells on a white plate with a fork cutting one of the shells in half.
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Stuffed Shells with Ground Beef

Stuffed Shells with Ground Beef is a hearty baked pasta made with lots of cheesy goodness and a beef marinara sauce. It’s the ultimate comfort food!
Course Dinner
Cuisine Italian
Total Cost $17.10 recipe / $2.85 serving
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 (4 shells each)
Calories 566kcal
Author Marsha – Budget Bytes

Ingredients

  • 24 jumbo pasta shells (about 8 oz.) $1.99
  • 1/2 Tbsp cooking oil $0.03
  • 1/2 lb. ground beef chuck $3.37
  • 1/2 yellow onion, diced $0.22
  • 3 cloves of garlic, minced $0.24
  • 24 oz. marinara sauce $3.29
  • 2 Tbsp tomato paste $0.25
  • 1 tsp Italian seasoning $0.10
  • 1/2 tsp salt $0.03
  • 1/2 tsp garlic powder $0.05
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1.5 cups shredded mozzarella $1.86

Cheese Filling

  • 15 oz. whole milk ricotta cheese $3.39
  • 1 cup shredded mozzarella $1.25
  • 1/2 cup grated Parmesan $0.58
  • 1/4 cup fresh chopped parsley $0.24
  • 1/4 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1 large egg $0.18

Instructions

  • Preheat the oven to 350°F. Bring a large pot of salted water to a boil, then add the jumbo shells. Cook the shells just until they’re al dente, making sure not to over cook them. The longer the shells boil, the more likely they are to tear during the stuffing process. Drain the shells in a colander and then rinse briefly with cool water and set aside.
  • Heat a large skillet over medium heat and add the cooking oil. Brown the ground beef chuck. Drain any excess fat.
  • Once the beef has browned, add the diced onion and minced garlic to the skillet. Sauté over medium heat until the onion is translucent and the garlic is fragrant.
  • Next add the marinara sauce, tomato paste, Italian seasoning, salt, garlic powder, and black pepper to the skillet. Stir to combine. Reduce the heat to medium-low and allow the beef sauce to simmer for 3-5 minutes.
  • While the sauce is simmering, make the cheese filling. In a medium bowl add the ricotta, shredded mozzarella, grated parmesan, fresh chopped parsley, salt, black pepper, and egg. Stir all of the ingredients together well.
  • Take half of the beef sauce mixture and layer it at the bottom of a large 9×13-inch casserole dish.
  • Now one by one, stuff each shell with 1-2 tablespoons of the cheese filling. I used 1 heaping tablespoon per shell. Place the shells in the casserole dish as you stuff them.
  • Once the shells are all stuffed, add the remaining beef sauce over top. Then sprinkle 1 ½ cups of shredded mozzarella cheese evenly over the top.
  • Loosely place some tented aluminum foil over the casserole dish and bake in the preheated oven for 25 minutes. After 25 minutes remove the foil and bake uncovered for 5-10 more minutes, or until the sauce is bubbling up around the edges. Serve hot and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 4shells | Calories: 566kcal | Carbohydrates: 37g | Protein: 34g | Fat: 31g | Sodium: 1410mg | Fiber: 3g
Side view of stuffed shells with meat with one shell being lifted out of a casserole dish.

How to Make Stuffed Shells With Ground Beef – Step by Step Photos

Cooked jumbo shells

Preheat the oven to 350°F. Bring a large pot of salted water to a boil, then add 24-26 jumbo shells. Cook the shells just until they’re al dente, making sure not to over cook them. The longer the shells boil, the more likely they are to tear during the stuffing process. Drain the shells in a colander and then rinse briefly with cool water and set aside.

Cooked ground beef in a deep skillet.

Heat a large skillet over medium heat and add 1/2 Tbsp cooking oil. Brown 1/2 lb. ground beef chuck. Drain any excess fat.

Diced onion and minced garlic added to ground beef in a skillet.

Once the beef has browned, add 1/2 diced yellow onion and 3 minced garlic cloves to the skillet. Sauté over medium heat until the onion is translucent and the garlic is fragrant.

Marinara sauce, tomato paste, and spices added to beef in a skillet.

Next add 24 oz. of marinara sauce, 2 Tbsp tomato paste, 1 tsp Italian seasoning, 1/2 tsp salt, 1/2 tsp garlic powder, and 1/4 tsp freshly cracked black pepper to the skillet. Stir to combine. Reduce the heat to medium-low and allow the beef sauce to simmer for 3-5 minutes.

Stuffed shells cheese mixture ingredients in a bowl.

While the sauce is simmering, make the cheese filling. In a medium bowl add 15 oz. whole milk ricotta, 1 cup shredded mozzarella, 1/2 cup grated parmesan, 1/4 cup fresh chopped parsley, 1/4 tsp salt, 1/4 tsp black pepper, and 1 large egg.

Stuffed shells cheese mixture combined in a bowl.

Stir all of the ingredients together well.

Stuffing jumbo shells with cheese mixture.

Take half of the beef sauce mixture and layer it at the bottom of a large 9×13-inch casserole dish. Now one by one, stuff each shell with 1-2 tablespoons of the cheese filling. I used 1 heaping tablespoon per shell.

24 stuffed shells in a casserole dish.

Place the shells in the casserole dish as you stuff them. I ended up with 24 stuffed shells. Depending on how much you fill your shells you may end up with more or less.

Meat and sauce being added on top of stuffed shells.

Once the shells are all stuffed, add the remaining beef sauce over top.

Shredded cheese being added on top of stuffed shells in a casserole dish.

Then sprinkle 1 ½ cups of shredded mozzarella cheese evenly over the top. Loosely place some tented aluminum foil over the casserole dish and bake in the preheated oven for 25 minutes.

overhead view of cooked stuffed shells with meat in a casserole dish.

After 25 minutes remove the foil and bake uncovered for 5-10 more minutes, or until the sauce is bubbling up around the edges.

Overhead view of stuffed shells on a white plate with a fork cutting one of the shells in half.

Serve hot with some fresh garlic bread on the side and enjoy!

More Comfort Food Recipes

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Stuffed Mushrooms

This Stuffed Mushrooms recipe is the best appetizer or veggie side dish! They’re bite-sized and packed with a herby cream cheese filling.

The post Stuffed Mushrooms appeared first on Budget Bytes.

When I’m feeding skeptical meat-eaters vegetarian cuisine, mushrooms are one of my favorite magic tricks. Mushrooms are one of the few vegetarian ingredients that are included when chefs talk about umami. Umami is a savory, rich, “meaty” taste sensation that’s one of the five basic tastes, and these Stuffed Mushrooms are packed with it. I stuff button mushrooms with a herby cream cheese filling, which is made even more delicious thanks to the garlic, parmesan cheese, sun dried tomatoes, and crispy breadcrumbs. Everything comes together in one savory, bite-sized package. These make the best appetizer, game-day snack, or veggie side dish on a budget!

Side view of stuffed mushrooms on a wooden chopping board.

Ingredients

Here’s what you’ll need to make these cream cheese stuffed mushrooms:

  • Fresh Button Mushrooms: You can use any type of button mushroom you like! The filling is enough to fill 20 mushroom caps, which is approx 16 oz. of button mushrooms. Just note larger mushrooms will use more filling, so the total serving size will vary. 
  • Cream Cheese: Makes the filling creamy, tangy, and rich—just like the stuffed mushrooms you get at a restaurant. 
  • Yellow Onion & Garlic: These infuse the cream cheese filling with more flavor. 
  • Salted Butter: Sautes the onion, garlic, and rosemary and adds richness to the filling.
  • Italian Breadcrumbs: Like in my Tuscan white bean stuffed tomatoes recipe, breadcrumbs help bind the filling together and add texture. Plain panko breadcrumbs will also work if you don’t have Italian breadcrumbs on hand. 
  • Crushed Walnuts: Gives the filling a little crunch and texture.
  • Sun Dried Tomatoes in Oil: We had some left over from our pesto sun dried tomato grilled cheese recipe, and they add even more umami flavor to this dish. (They’re also one of my favorite ingredients for minimally processed meat substitutes!) I recommend getting the sun dried tomatoes in oil, as we use both the tomatoes and the oil. Alternatively, you could use olive oil and dehydrated sun dried tomatoes—I’ve included steps for rehydrating dried tomatoes in the recipe card notes below.
  • Shredded Parmesan: Adds a salty and slightly nutty flavor to the filling. 
  • Fresh Rosemary & Parsley: A sprig of rosemary and minced parsley add freshness, aroma, and even more flavor to the mushrooms.
  • Salt & Black Pepper: Enhances the other flavors and brings everything together.

A note on Button Mushrooms

Did you know white button mushrooms are the same mushroom as crimini? And the brown mushroom, as well as the portobello? The difference is simply their age; they are all “Agaricus bisporus“. The brown crimini and the large, brown portobello are more mature versions of the very same mushroom. White button mushrooms are almost always cheaper than baby Bella and portobello mushrooms, so use this knowledge to your advantage when you’re working on your food budget! ($2.18 for “baby bella” mushrooms vs. $1.98 for “white button mushrooms” when I checked earlier this week!)

Recipe Tips and Suggestions

  • I clean my mushrooms using a dry towel to gently wipe off any dirt or debris. If your mushrooms are particularly dirty, you can also wipe them with a damp (not soaking wet) cloth or a mushroom brush. Avoid submerging mushrooms in water as they’re extremely porous and will absorb liquid, making them soggy when cooked! This is one of the reasons why they are so great for marinating!
  • You could make this stuffed mushrooms recipe an omnivore’s delight by using ground Italian sausage instead of sun dried tomatoes or by adding some chopped bacon to the filling.
  • Vegan? No problem! You can easily substitute dairy-free cream cheese and cheese in this recipe to make these stuffed mushrooms completely plant-based.
  • For a make-ahead option, prepare the filling and mushroom caps, stuff, cover, and refrigerate. When ready to bake, continue with the recipe as directed. I’d use the pre-prepared ingredients within 2 days of refrigeration.
  • Don’t throw out the mushroom stems! Instead, use them in homemade mushroom soup, mushroom rice, mushroom herb gravy, or make an easy vegetable stir fry. They can also be added to stocks and broths for extra flavor.

What Goes with Stuffed Mushrooms?

I’d serve these mushrooms with other finger foods like bruschetta, baked zucchini fries, and mini broccoli cheddar quiches for a fun appetizer spread! You could also enjoy them as a side dish with anything you like, such as sweet corn risotto, grilled salmon, chicken Parmesan, or pasta dishes like our orzo pasta salad.

However, I also love these mushrooms as a veggie-packed main dish! Try them with a side of rice (arroz verde would be amazing) or served over creamy polenta or mashed potatoes—so satisfying and tasty!

Storage Instructions

Once baked, you can keep these vegetarian stuffed mushrooms in the fridge for 3-4 days. Let them cool completely before storing them in an airtight container. Reheat them in the oven before serving.

Overhead view of stuffed mushrooms on a wooden chopping board.
Side view of stuffed mushrooms on a wooden chopping board.
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Stuffed Mushrooms

This Stuffed Mushrooms recipe is the best appetizer or veggie side dish! They're bite-sized and packed with a herby cream cheese filling.
Course Appetizer, Side Dish
Cuisine American
Total Cost ($11.58 recipe / $1.93 serving)
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6 servings (20 mushroom caps, 3-4 caps per person)
Calories 286kcal
Author Jess – Budget Bytes

Equipment

Ingredients

  • 2 Tbsp salted butter $0.26
  • ½ yellow onion, diced small $0.47
  • 1 sprig rosemary $0.29
  • 3 garlic cloves, minced $0.09
  • 1 tsp parsley, minced (reserve a pinch for garnishing) $0.05
  • 2 Tbsp crushed walnuts $0.42
  • 1 8 oz package of cream cheese $1.83
  • ½ tsp salt $0.01
  • ½ tsp freshly cracked black pepper $0.08
  • ½ cup Italian breadcrumbs (or plain panko) $0.93
  • ⅓ cup shredded Parmesan $2.21
  • 3 Tbsp sun dried tomatoes in oil, minced + 1 Tbsp oil, reserved* $0.96
  • 16 oz fresh button mushrooms $3.98

Instructions

  • In a medium size skillet, melt butter and sauté diced onion with rosemary sprig over medium heat until soft and translucent, about 4 minutes.
  • Add garlic and cook until fragrant, about 2 minutes.
  • Remove the rosemary leaves from the sprig and discard the stem. Add the rosemary leaves, cooked onions, garlic, and butter from the pan to a food processor on top of fresh minced parsley (reserve a pinch for garnishing), walnuts, cream cheese, salt and pepper.
  • Pulse in food processor until combined but still chunky
  • Fold in breadcrumbs, Parmesan cheese, and minced sun dried tomatoes.
  • Clean mushrooms with a dry towel to remove any dirt. Remove stems and use a spoon to scoop out the gills of the mushrooms. Discard the gills and stuff mushrooms gently with a spoon so they are overflowing.
  • Drizzle with reserved sun dried tomato oil and rub the bottom of each mushroom in any oil that is leftover or has dripped onto your baking sheet.*
  • Bake the mushrooms in 400 degree oven on a lightly greased, parchment-lined baking sheet for 15 minutes
  • When done, simply garnish with the reserved minced parsley and a crank of salt and pepper on top! Enjoy.

See how we calculate recipe costs here.

Notes

*If you did not buy the kind of sun dried tomatoes that are stored in oil, you can rehydrate dehydrated sun dried tomatoes by soaking them in water on your countertop until they are soft and pliable. You can also soak them in olive oil until the same consistency is achieved! If you do not have sun dried tomato oil to drizzle on top, regular olive oil will do just fine.

Nutrition

Serving: 1serving | Calories: 286kcal | Carbohydrates: 15g | Protein: 9g | Fat: 22g | Sodium: 589mg | Fiber: 2g
A hand taking a stuffed mushroom from a wooden chopping board.

how to make Stuffed Mushrooms – step by step photos

Diced onion and a sprig of rosemary sauteing in a skillet.

In a medium size skillet, melt 2 Tbsp salted butter and sauté ½ a diced yellow onion with 1 rosemary sprig over medium heat until soft and translucent, about 4 minutes.

Minced garlic added to diced onion and rosemary in a skillet.

Add 3 minced garlic cloves and cook until fragrant, about 2 minutes.

Cooked onions, with chopped walnuts, cream cheese, and parsley in a food processor.

Remove the rosemary leaves from the sprig and discard the stem. Add the rosemary leaves, cooked onions, garlic, and butter from the pan to a food processor on top of 1 tsp fresh minced parsley (reserve a pinch for garnishing), 2 Tbsp crushed walnuts, 1 8oz package of cream cheese, ½ tsp salt, and ½ tsp pepper.

Pulse in food processor until combined but still chunky.

Stuffed mushroom filling with parmesan, sun dried tomatoes and breadcrumbs in a mixing bowl.

Fold in ½ cup breadcrumbs, ⅓ cup shredded Parmesan, and 3 Tbsp minced sun dried tomatoes.

Mushroom caps on a baking sheet with a spoon scooping out the insides for stuffing.

Clean 16 oz of fresh button mushrooms with a dry towel to remove any dirt. Remove stems and use a spoon to scoop out the gills of the mushrooms. Discard the gills and stuff mushrooms gently with a spoon so they are overflowing.

Stuffed mushrooms on a baking sheet with a spoon drizzling oil over.

Drizzle with 1 Tbsp reserved sun dried tomato oil and rub the bottom of each mushroom in any oil that is leftover or has dripped onto your baking sheet.*

Freshly baked stuffed mushrooms on a baking sheet.

Bake the mushrooms in 400 degree oven on a lightly greased, parchment-lined baking sheet for 15 minutes. When done, simply garnish with the reserved pinch of minced parsley and a crank of salt and pepper on top! Enjoy.

Side view of stuffed mushrooms on a wooden chopping board.

I love serving these easy stuffed mushrooms at parties and gatherings. They’re quick to prepare, budget-friendly, and always disappear quickly!

The post Stuffed Mushrooms appeared first on Budget Bytes.

Chicken Meatballs In Cream Sauce

These Chicken Meatballs made with a delicious cream sauce checks all the boxes. They’re tender, flavorful, easy to make and budget-friendly.

The post Chicken Meatballs In Cream Sauce appeared first on Budget Bytes.

If you’ve been around for a while then you probably know how much we love meatball recipes over here at Budget Bytes. And for good reason. They’re easy to make, extremely versatile, budget-friendly, and perfect for meal prep. And with grocery prices still rising, I’ve been leaning even more towards cheaper ingredients that I can turn into a delicious meal. Which is why these chicken meatballs made with ground chicken and served in a delicious cream sauce were a huge hit! They’re tender, flavorful, and quick enough to make any day of the week.

Overhead view of Chicken meatballs in a large skillet with cream sauce.

Ingredients For Chicken Meatballs

These chicken meatballs are easy to make and are made similar to our turkey meatballs. However, I wanted a creamy sauce to go with them to add more moisture and flavor to the meatballs. So here’s all the ingredients that you’ll need:

  • Ground Chicken: I used 92% lean ground chicken, which keeps the flavor light but still has enough fat to keep the meatballs from drying out. I don’t suggest using 98% lean ground chicken breast – it is too lean and does not have enough fat to keep the meatballs tender and moist. So be careful when you’re buying your meat so you don’t accidentally pick up the wrong package.
  • Breadcrumbs: Breadcrumbs combine with the egg to help bind the ground chicken together to keep the meatballs from falling apart. They also hold moisture, which helps keep the meatballs tender.
  • Egg: The egg combines with the breadcrumbs to bind the meatballs together and prevent them from falling apart.
  • Seasoning: The meatballs are seasoned with a blend of Italian seasoning, salt, black pepper, garlic powder and onion powder.
  • Parmesan Cheese: Parmesan gives an extra boost of rich umami flavor to the meatballs, making them super delicious!
  • Worcestershire Sauce: Just a little bit of Worcestershire sauce adds even more umami flavor to these meatballs.
  • Cream Sauce: The creamy sauce starts with garlic sautéed in a little butter, then chicken broth, heavy cream and seasoning is added. A little bit of lemon juice adds a touch of bright, fresh flavor to the sauce. Everything simmers together with the meatballs until the sauce has reduced and thickened.

Can I Bake The Meatballs?

Yes, if you prefer to bake chicken meatballs in the oven instead of using a skillet, simply line a baking sheet with parchment paper and bake in a preheated 400ºF oven for about 20 minutes or until the internal temperature of the meatballs reaches 165ºF. Keep in mind that baked meatballs will not achieve the nice browning on the outside that you get with cooking in a skillet. The browned surface does provide additional flavor. I also chose to cook these meatballs in a skillet to keep everything in one pan since I was making a cream sauce to go with them.

Serving Suggestions

What I love about meatballs is that they’re so versatile! I served these tasty chicken meatballs with the cream sauce over a bed of fluffy mashed potatoes. But you can also switch out the sauce and serve them with a homemade marinara sauce over a bed of pasta or make meatballs subs with some hoagie rolls. They would also be great in a pot of soup like Minestrone or served with some veggie noodles. The options really are endless!

Side view of chicken meatballs in a large skillet with cream sauce.
Overhead view of Chicken meatballs in a large skillet with a lemon cream sauce.
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Chicken Meatballs in Cream Sauce

These Chicken Meatballs made with a delicious cream sauce checks all the boxes. They’re tender, flavorful, easy to make and budget-friendly!
Course Dinner, Lunch
Cuisine American
Total Cost $7.94 recipe / $1.58 serving
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 5 (4-5 meatballs each)
Calories 370kcal
Author Marsha – Budget Bytes

Equipment

Ingredients

Cream Sauce

  • 1 Tbsp butter $0.13
  • 1 clove of garlic, minced $0.08
  • 1.5 cups chicken broth $0.25
  • 1/2 cup heavy cream $0.74
  • 1/4 tsp oregano $0.02
  • 1/4 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • 2 Tbsp grated parmesan $0.22
  • 1/2 lemon* (optional) $0.79

Instructions

  • In a small bowl, combine the breadcrumbs, Italian seasoning, garlic powder, onion powder, salt, and pepper.
  • Add the ground chicken to a separate large bowl along with the egg, Worcestershire sauce, and breadcrumb mixture. Use your hands to mix everything together until evenly combined. Try not to overmix as this can make the meatballs tough.
  • Divide and shape the meat mixture into 24 meatballs, about two tablespoons each.
  • In a large skillet add the cooking oil and heat over medium. Once hot add the meatballs and cook in 2 batches (about 12 meatballs at a time). Cook the meatballs in the hot skillet until browned on all sides and cooked through (about 2 minutes each side). Add a little more cooking oil for the 2nd batch of meatballs if needed. Remove the cooked meatballs to a clean plate and set aside.
  • Now make the cream sauce. In the same skillet, add the butter and minced garlic. Turn the heat down to medium-low and sauté the garlic for one minute until fragrant.
  • Next add the chicken broth, heavy cream, oregano, salt, pepper, grated parmesan and 2 Tbsp of lemon juice. Stir to combine.
  • Bring the sauce to a simmer. Add all of the meatballs back to the skillet and toss in the sauce. Continue to simmer for 5 minutes or until the sauce has thickened.
  • Serve hot with a sprinkle of fresh parsley on top (optional). Enjoy with pasta, mashed potatoes, or your favorite side.

See how we calculate recipe costs here.

Notes

*A little bit of lemon juice adds a touch of bright, fresh flavor to the sauce, but if you don’t have a lemon on hand, the sauce will still be delicious!

Nutrition

Serving: 5meatballs | Calories: 370kcal | Carbohydrates: 12g | Protein: 21g | Fat: 27g | Sodium: 995mg | Fiber: 1g

How to Make Creamy Chicken Meatballs – Step by Step Photos

Breadcrumb mixture for chicken meatballs

In a small bowl, combine 1/2 cup breadcrumbs, 1 tsp Italian seasoning, 1/2 tsp garlic powder, 1/2 tsp onion powder, 3/4 tsp salt, and 1/4 tsp black pepper.

ground chicken added to breadcrumb mixture.

Add 1 lb. ground chicken to a separate large bowl along with 1 large egg, 1/2 tsp Worcestershire sauce, and breadcrumb mixture. Use your hands to mix everything together until evenly combined. Try not to overmix as this can make the meatballs tough.

chicken meatballs on a cutting board.

Divide and shape the meat mixture into 24 meatballs, about two tablespoons each.

chicken meatballs cooking in a large skillet

In a large skillet add 2 Tbsp cooking oil and heat over medium. Once hot add the meatballs and cook in 2 batches (about 12 meatballs at a time). Cook the meatballs in the hot skillet until browned on all sides and cooked through (about 2 minutes each side). Add a little more cooking oil for the 2nd batch of meatballs if needed.

cooked chicken meatballs on a plate.

Remove the cooked meatballs to a clean plate and set aside.

garlic and butter in a large skillet.

Now make the cream sauce. In the same skillet, add 1 Tbsp butter and 1 minced garlic clove. Turn the heat down to medium-low and sauté the garlic for one minute until fragrant.

chicken broth, heavy cream, and spices being added to large skillet.

Next add 1 1/2 cups chicken broth, 1/2 cup heavy cream, 1/4 tsp dried oregano, 1/4 tsp salt, 1/4 tsp black pepper, 2 Tbsp grated parmesan and 2 Tbsp of lemon juice (about half a lemon). Stir to combine.

chicken meatballs added back to skillet in cream sauce.

Bring the sauce to a simmer. Add all of the meatballs back to the skillet and toss in the sauce. Continue to simmer for 5 minutes or until the sauce has thickened.

Finished chicken meatballs with cream sauce in large skillet

Serve hot with a sprinkle of fresh parsley on top (optional). Enjoy with pasta, mashed potatoes, or your favorite side.

Overhead view of chicken meatballs with a cream sauce served over a plate of mashed potatoes and a fork cutting a meatball in half.

More Meatball Recipes

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Air Fryer Filet Mignon

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Shrimp and Chicken Fried Rice

This Shrimp and Chicken Fried Rice is perfect for a quick dinner. It’s full of yummy shrimp, tender chicken, and soft rice mixed with colorful veggies. When you start asking yourself that ever-pressing question, ‘What’s for dinner?’ t…

This Shrimp and Chicken Fried Rice is perfect for a quick dinner. It’s full of yummy shrimp, tender chicken, and soft rice mixed with colorful veggies. When you start asking yourself that ever-pressing question, ‘What’s for dinner?’ this Shrimp and Chicken Fried Rice is the perfect answer—quick, flavorful, and sure to satisfy the whole family.…

The post Shrimp and Chicken Fried Rice appeared first on Tastes of Lizzy T.

Crispy Orange Chicken

Crispy orange chicken in a sweet, sticky sauce made with ginger, garlic and fresh orange juice is the better-than-takeout dinner your family will love. Ingredients and Substitutions How to make orange chicken How to reheat orange chicken Reheating ora…

Sweet and sticky Orange chicken
Crispy orange chicken in a sweet, sticky sauce made with ginger, garlic and fresh orange juice is the better-than-takeout dinner your family will love. Ingredients and Substitutions How to make orange chicken How to reheat orange chicken Reheating orange chicken will mean that the texture won’t be as crispy. However, the taste will still be...

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