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Category: Meals

  • Vietnamese Meatball Subs

    Vietnamese Meatball Subs

    Vietnamese Meatball Subs

    his homemade Popcorn Chicken recipe is everything you want it to be: crispy and crunchy on the outside and juicy on the inside. It couldn’t be easier to make and can be cooked in the oven, air fryer, or fried.

    German Meatball Subs

    Our easy Meatball Subs recipe has homemade flavorful meatballs on a toasted bun with melted provolone cheese and an easy Italian marinara sauce. It's the perfect comfort meal that's freezer friendly and easy to feed a large group.
    Print Recipe Pin Recipe
    Prep Time 35 minutes
    Cook Time 35 minutes
    Total Time 1 hour 10 minutes
    Course Main Course
    Cuisine American
    Servings 5
    Calories 625 kcal

    Ingredients
      

    • 1/2 cup saltine crackers crushed
    • 1/4 cup low-sodium beef broth
    • 2 Tablespoons dried parsley flakes
    • 1 large egg lightly beaten
    • 2 teaspoons Dried oregano
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon salt
    • 1 teaspoon freshly ground black pepper
    • 1 teaspoon dried basil
    • 1/4 teaspoon crushed red pepper flakes
    • 1 pound lean ground beef or ground turkey
    • 3/4 cup all-purpose flour for dredging

    Instructions
     

    • Meatballs: In a large bowl combine all of the meatball ingredients together EXCEPT for the meat; saltines, beef broth, parley, egg, oregano, garlic powder, salt, pepper, basil, crushed red pepper. Stir and rest for 10 minutes so the crackers can soak up the liquid. Add the meat and mix just until combined (don’t over mix).
    • Preheat oven to 400 degrees F. Grease a baking sheet, or line with aluminum foil.
    • Form 15 meatballs, about the size of golf balls, and gently sprinkle them all around with flour. Place the meatballs one inch apart on the baking sheet and bake for 20 -25 minutes or until cooked through.
    • Sauce: Add sauce ingredients to a saucepan and stir to combine. Simmer for 10-15 minutes. When the meatballs are finished baking, transfer them to the sauce.
    • Assemble: Slice the hoagie rolls in half and layer each with 2 slices cheese. Broil on high for 2-3 minutes or until rolls are toasted and cheese is melted. Remove from oven. Place 3 meatballs on each sub, followed by a large spoonful of sauce. Serve immediately.

    Notes

    Yield: 15 meatballs: Serving Size: 3 meatballs, one hoagie, 2 slices cheese, about ¼ cup sauce.
    Make Ahead Instructions: Store cooked meatballs in sauce in the fridge for up to 2 days until you are ready to rewarm and assemble meatball sandwich recipe. Sauce can be made several days in advance and raw meatballs could also be stored in the fridge for 1-2 days until ready to cook.
    Freezing Instructions: You can freeze the meatballs raw or cooked: flash freeze them uncovered on a parchment lined baking sheet for an hour, then transfer to a freezer safe container and freeze for up to 3 months. Thaw completely in the refrigerator before baking or rewarming. The sauce can be frozen for up to 3 months.

    Nutrition

    Calories: 625kcal
    Tried this recipe?Let us know how it was!
  • American Meat Ribs

    American Meat Ribs

    American Meat Ribs

    his homemade Popcorn Chicken recipe is everything you want it to be: crispy and crunchy on the outside and juicy on the inside. It couldn’t be easier to make and can be cooked in the oven, air fryer, or fried.

    German Meatball Subs

    Our easy Meatball Subs recipe has homemade flavorful meatballs on a toasted bun with melted provolone cheese and an easy Italian marinara sauce. It's the perfect comfort meal that's freezer friendly and easy to feed a large group.
    Print Recipe Pin Recipe
    Prep Time 35 minutes
    Cook Time 35 minutes
    Total Time 1 hour 10 minutes
    Course Main Course
    Cuisine American
    Servings 5
    Calories 625 kcal

    Ingredients
      

    • 1/2 cup saltine crackers crushed
    • 1/4 cup low-sodium beef broth
    • 2 Tablespoons dried parsley flakes
    • 1 large egg lightly beaten
    • 2 teaspoons Dried oregano
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon salt
    • 1 teaspoon freshly ground black pepper
    • 1 teaspoon dried basil
    • 1/4 teaspoon crushed red pepper flakes
    • 1 pound lean ground beef or ground turkey
    • 3/4 cup all-purpose flour for dredging

    Instructions
     

    • Meatballs: In a large bowl combine all of the meatball ingredients together EXCEPT for the meat; saltines, beef broth, parley, egg, oregano, garlic powder, salt, pepper, basil, crushed red pepper. Stir and rest for 10 minutes so the crackers can soak up the liquid. Add the meat and mix just until combined (don’t over mix).
    • Preheat oven to 400 degrees F. Grease a baking sheet, or line with aluminum foil.
    • Form 15 meatballs, about the size of golf balls, and gently sprinkle them all around with flour. Place the meatballs one inch apart on the baking sheet and bake for 20 -25 minutes or until cooked through.
    • Sauce: Add sauce ingredients to a saucepan and stir to combine. Simmer for 10-15 minutes. When the meatballs are finished baking, transfer them to the sauce.
    • Assemble: Slice the hoagie rolls in half and layer each with 2 slices cheese. Broil on high for 2-3 minutes or until rolls are toasted and cheese is melted. Remove from oven. Place 3 meatballs on each sub, followed by a large spoonful of sauce. Serve immediately.

    Notes

    Yield: 15 meatballs: Serving Size: 3 meatballs, one hoagie, 2 slices cheese, about ¼ cup sauce.
    Make Ahead Instructions: Store cooked meatballs in sauce in the fridge for up to 2 days until you are ready to rewarm and assemble meatball sandwich recipe. Sauce can be made several days in advance and raw meatballs could also be stored in the fridge for 1-2 days until ready to cook.
    Freezing Instructions: You can freeze the meatballs raw or cooked: flash freeze them uncovered on a parchment lined baking sheet for an hour, then transfer to a freezer safe container and freeze for up to 3 months. Thaw completely in the refrigerator before baking or rewarming. The sauce can be frozen for up to 3 months.

    Nutrition

    Calories: 625kcal
    Tried this recipe?Let us know how it was!
  • Popcorn Chicken

    Popcorn Chicken

    Popcorn Chicken

    his homemade Popcorn Chicken recipe is everything you want it to be: crispy and crunchy on the outside and juicy on the inside. It couldn’t be easier to make and can be cooked in the oven, air fryer, or fried.

    Popcorn Chicken

    Our easy Popcorn Chicken recipe is healthier than store-bought but still deliciously crispy and crunchy, and juicy on the inside. Cooked it in the oven, air fryer, or deep-fry.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Course Main Course
    Cuisine American
    Servings 6 people

    Ingredients
      

    • 2 pounds boneless skinless chicken breasts cut into bite-sized pieces (about 2-3 large breasts)
    • 2 large eggs
    • ¼ cup milk
    • 1 cup all-purpose flour
    • 4 1/2 cups corn flakes cereal lightly crushed
    • ½ teaspoon salt
    • ½ teaspoon freshly ground black pepper
    • 1/2 teaspoon garlic powder
    • ¼ teaspoon paprika

    Instructions
     

    Instructions

    • Coat Chicken: Place chicken pieces in a bowl or ziplock bag and add flour, stirring or shaking to coat completely. Set aside.
    • Add eggs, milk, salt and pepper, garlic powder and paprika to a bowl and stir to combine. Set aside. In another shallow bowl combine crushed cornflakes.
    • Dip each piece of flour-coated chicken into the egg mixture, followed by the cornflakes, gently pressing the cornflake mixture into the chicken.

    Cook in Oven, Air Fryer, or Deep-fry:

    • To Bake. Place chicken on a parchment lined baking sheet and bake at 400 degrees F for 10 minutes. Flip chicken and bake for another 5-8 minutes or until cooked through.
    • To Air Fry: Spray the bottom of the fry basket with nonstick cooking spray and place half of the chicken pieces into a single layer in the basket. Generously spray the top of each piece of chicken with cooking spray. Air Fry at 360F for 3 minutes. Open air fryer, flip chicken pieces to the other side, and spray tops again with cooking spray. Increase air fryer temperature to 400F degrees and cook for 2-3 more minutes, or until crisp and cooked through.
    • To Fry: Heat a few inches of vegetable oil in a pot. Once hot (350 degrees F), work in batches to lower the chicken into the oil and cook for 3-4 minutes, until cooked through. Remove to a paper towel lined plate.
    • Serve warm with BBQ sauce, Hot Honey, ranch, Chick-fil-A sauce, honey mustard, or another favorite dipping sauce.

    Notes

    Yield: Makes about 40 pieces. Serving Size: about 6-7 pieces.
    Make Ahead Instructions: Cut the chicken into pieces and coat in flour. Cover and refrigerate for up to 24 hours before continuing recipe.
    To Reheat Popcorn Chicken:
    • Air Fryer: Spread into a single layer and air fry for 2-3 minutes, or until crispy and warm.
    • Oven: Preheat oven to 325°F then arrange chicken on a lightly greased baking sheet. Cook for 10 minutes, or until hot and crispy.
    Freezing Instructions: Allow chicken to cool to room temperature, then space the chicken out on a baking sheet that will fit into the freezer. Keep chicken in freezer for about 1 hour or until mostly frozen, then transfer to a freezer bag and freeze for up to 3 months. To reheat, place frozen popcorn chicken on a baking sheet and bake at 425 degrees F for about 15 minutes or until heated through.
    Keyword fried chicken, popcorn chicken
    Tried this recipe?Let us know how it was!