Spinach and Bacon Quiche

This Spinach and Bacon Quiche is baked in a tender and flakey pie crust and is one of my favorites brunch on the weekends.
If you love quiche as much as I do, don’t miss my Quiche Lorraine and Broccoli Cheese Quiche recipes.
My favorite thing about quiches is how you can adapt them to use what you have and what you like. Use any kind of cheese, or add extra veggies like chopped bell pepper, mushrooms or zucchini.

How to Make Spinach Bacon Quiche:

1. Prepare your pie crust. I suggest pre-baking the pie crust for 8 minutes.
2. Cook bacon, in a skillet. Once cooked, remove to a plate and chop. Remove most of the grease from the pan and add onion and spinach. Sauté for 2 minutes.
Spinach and onion cooking in a skillet and then add to a pie crust with cheese and bacon.
3. Add bacon, onion, spinach and cheese to pie crust.
4. Add eggs, half and half, salt, and pepper to a blender and mix until smooth. Pour the egg mixture into the pie.
5. Bake for 35 to 45 minutes until the egg mixture is set. Allow to cool for 5-10 minutes before slicing. Store leftovers, covered, in the fridge.
Egg and milk mixture poured over bacon and spinach in a pie dish next to a photo of the baked quiche.

Make ahead Instructions: Make the recipe through step 2. Blend the egg mixture and store the pie and egg mixture separately for up to 2 days (depending on the freshness of your eggs). Add egg mixture to the pie and bake as instructed.

Freezing Instructions: Allow it to cool completely then cover well and freeze for up to 2 months. To reheat, allow the quiche to thaw in the fridge overnight (if frozen) and bake at 350 degrees for 20-30 minutes or until warmed through.

Consider trying these popular brunch recipes:
  • Cinnamon Roll Cake with Cream Cheese Frosting
  • Apple Coffee Cake
  • Peach Scones
  • Poppy Seed Cake
  • Broccoli Cheese Quiche
  • Sour Cream Coffee Cake
  • Lemon Zucchini Bread

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A slice of spinach and bacon quiche on a plate with a fork.

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Spinach and Bacon Quiche

This Spinach and Bacon Quiche is baked in a tender and flakey pie crust and is one of my favorites brunch on the weekends.
Course Breakfast, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12
Calories 223kcal
Author Lauren Allen

Ingredients

  • 5 large eggs , beaten
  • 1 1/4 cups half and half
  • salt and pepper
  • 1/2 cup chopped onion
  • 1 1/2 cups baby spinach leaves , loosely measured, then chopped
  • 6 slices bacon (or turkey bacon), cooked and crumbled
  • 1 1/4 cups shredded cheese Swiss, mozzarella cheese, cheddar or Monterrey jack
  • 1 9 inch homemade pie crust , fitted in a 9” glass pie plate

Instructions

  • Preheat the oven to 350 degrees F. Prepare the pie pan with unbaked pie crust. Pre-bake the pie crust for 8 minutes (I always use pie weights or dry beans or rice on top of parchment paper to keep the crust from shrinking. After the 8 minutes, remove the pie, weights and parchment paper.)
  • Meanwhile, cook bacon, in a skillet. Once cooked, remove to a plate and chop. Remove most of the grease from the pan and add onion and spinach. Saute for 2 minutes. Add cheese, onion, spinach, and bacon to the bottom of the pie crust.
  • Combine the eggs, half and half, salt, and pepper in a blender, then pour the egg mixture into the pie.
  • Bake for 35 to 45 minutes until the egg mixture is set. Allow to cool for 5-10 minutes before slicing. Store leftovers, covered, in the fridge.

Notes

Make ahead Instructions: Make the recipe through step 2. Blend the egg mixture and store the pie and egg mixture separately for up to 2 days (depending on the freshness of your eggs). Add egg mixture to the pie and bake as instructed.

Freezing Instructions: Allow it to cool completely then cover well and freeze for up to 2 months. To reheat, allow the quiche to thaw in the fridge overnight (if frozen) and bake at 350 degrees for 20-30 minutes or until warmed through.

Nutrition

Calories: 223kcal | Carbohydrates: 10g | Protein: 9g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 103mg | Sodium: 257mg | Potassium: 139mg | Fiber: 1g | Sugar: 1g | Vitamin A: 632IU | Vitamin C: 2mg | Calcium: 105mg | Iron: 1mg

*I originally shared this recipe January 2014. Updated April 2020 with process photos and freezing instructions.

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

The post Spinach and Bacon Quiche appeared first on Tastes Better From Scratch.

Broccoli Cheddar Chicken Salad

I was lucky enough to get a bunch of fresh broccoli last week, so I wanted to share this super simple salad that I made with it, along with some ideas for variations to use some other things that you might have on hand. There are several ways you can eat this Broccoli Cheddar Chicken Salad, so make sure to scroll down to the “How to Serve” section to see how I ate mine! I seriously gobbled this stuff up in record time, and was immediately wanting more, so I know this is going to be a new regular for me!

Chopped Broccoli Cheddar Chicken Salad

What Kind of “Cooked Chicken” Should I use?

This recipe is pretty flexible and can use just about any type of precooked chicken like rotisserie chicken, grilled chicken, or canned chicken breast. If you have raw chicken breast on hand, simply season your chicken with a pinch of salt and cook in a skillet with a touch of oil until the chicken is browned on the outside and cooked through (internal temperature of 165ºF). Let the chicken cool before chopping and adding to the salad.

Can I Use Frozen Broccoli?

This recipe works best with fresh broccoli. Frozen broccoli florets will probably be too wet and soft to achieve the proper texture in this salad.

What Else Can I Add to This Salad?

I kept this salad pretty simple because I’m working with what I have during this lock down, but if you have some of these other ingredients on hand they would be awesome in this Broccoli Cheddar Chicken Salad:

  • Cooked bacon or bacon bits
  • Sunflower seeds
  • Finely diced red onion in place of the green onion
  • Shredded Parmesan in place of the cheddar for more of a Caesar salad vibe
  • Diced hard boiled egg
  • Small shaped cooked pasta like mini shells or orecchiette

When adding additional ingredients, you may need to increase the amount of dressing used to make sure everything is covered.

How to Serve Broccoli Cheddar Chicken Salad

Okay, here’s where it gets fun. I could barely stop forking it into my mouth right out of the bowl, but I also ate it a couple other ways. It’s really good rolled into a tortilla (or pita) as a wrap sandwich, especially with the tomato flavored wraps that I happened to get from Aldi. That tangy flavor was the perfect juxtaposition for the salad. The next day I also made it into a quesadilla by stuffing it inside a regular tortilla and toasting it in a skillet until the inside got warm and the cheese melted. That was so insanely good that I immediately made a second one after I finished the first! And of course you could mix this with some cooked and cooled pasta for a really good pasta salad, as mentioned above.

Broccoli Cheddar Chicken Salad in a wrap sandwich, open and facing the camera close up

Love hearty salads? Check out my round up of 19 Refrigerator Salads for Eating Healthy on the Go!

 
Close up side view of a bowl of Broccoli Cheddar Chicken Salad

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Broccoli Cheddar Chicken Salad

This chunky chopped Broccoli Cheddar Chicken Salad is a great fresh salad that can be eaten on its own or turned into several different easy lunch ideas!
Total Cost $4.84 recipe / $1.61 serving
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 3 about 1 cup each
Calories 360.63kcal
Author Beth – Budget Bytes

Equipment

  • White Cutting Boards
  • Chef’s Knife
  • Grater

Ingredients

  • 1 lb. fresh broccoli (about 2 cups chopped) $1.89
  • 1 cup chopped cooked chicken* $1.16
  • 2 oz. cheddar, shredded (about ½ cup) $1.00
  • 2 green onions, sliced $0.25
  • 1/3 cup ranch dressing $0.49
  • freshly cracked pepper to taste $0.05

Instructions

  • Finely chop the broccoli. It’s important that the broccoli pieces be very small. Chop the chicken into small pieces as well.
  • Add the broccoli, chopped chicken, shredded cheddar, sliced green onions, and ranch dressing to a large bowl. Stir well until everything is evenly coated in dressing. Add freshly cracked pepper to your liking.
  • Serve as is, stuff into a tortilla or pita for a sandwich, or stuff into a tortilla and toast in a skillet until the inside is melted for a quesadilla. Keep any remaining salad refrigerated for up to 3-4 days.

Notes

*Use any type of pre-cooked chicken, like rotisserie chicken, grilled chicken, or canned chicken breast.

Nutrition

Serving: 1cup | Calories: 360.63kcal | Carbohydrates: 13.1g | Protein: 30.4g | Fat: 22.23g | Sodium: 610.43mg | Fiber: 4.17g

Scroll down for the step by step photos!

Close up side view of a bowl of Broccoli Cheddar Chicken Salad

How to Make Broccoli Cheddar Chicken Salad – Step by Step Photos

Chopped broccoli on a cutting board

Finely chop one pound of fresh broccoli. It’s really important that the broccoli be in tiny pieces, so once you think you’ve chopped it enough, just go ahead and chop it a little more. 😉

Chopped chicken on a cutting board

You’ll also need about 1 cup chopped cooked chicken. This can be any type of cooked chicken, like rotisserie chicken, grilled chicken, canned chicken breast, or a piece of chicken that you just cook up in a skillet real quick (that’s what I did). Just make sure you let your chicken cool a bit before adding it to the salad. Again, you want the pieces to be pretty small.

Shredded cheddar and sliced green onion on a cutting board

You also need two ounces shredded cheddar (about ½ cup) and two sliced green onions.

Ranch dressing being drizzled over the salad ingredients in the bowl

Add the chopped broccoli, chopped chicken, shredded cheddar, and sliced green onions to a large bowl, then add ⅓ cup ranch dressing.

Ranch dressing bottle from Aldi

I used this ranch dressing that I got from Aldi. Another brand that I really like is Ken’s Steakhouse buttermilk ranch. Or you can make your own ranch dressing using my Homemade Ranch Dressing recipe!

Finished broccoli cheddar chicken salad in the bowl with a spatula

Stir until everything is coated really well with the ranch dressing. I also added some freshly cracked black pepper just for an extra kick!

Close up side view of a bowl of broccoli cheddar chicken salad with freshly cracked pepper on top

So good as is, or made into a wrap sandwich, quesadilla, or even a pasta salad!

The post Broccoli Cheddar Chicken Salad appeared first on Budget Bytes.

Fluffy Marshmallow Cream Cheese Fruit Dip (3 ingredients!)

Marshmallow cream cheese fruit dip is one of the best dips to enjoy year round. Fluffy fruit dip is sweet and creamy that is served with all your favorite fresh fruits!

Sunshine and fruit make me happy and one of my favorite snacks to have. We love dipping our fruit in this peanut butter cup fruit dip or strawberry cream cheese fruit dip as a little snack to get us through each day.

Fluffy Marshmallow Cream Cheese Fruit Dip

This fluffy marshmallow cream cheese fruit dip is everything you will want! Fresh fruit dipped in this light and creamy dip is a refreshing taste full of flavor. Fruit is one of my weaknesses! It is bright, colorful and extremely tasty. Juicy and sweet fruit is the best! With all the bright and sunny days shining through I can see this fruit dip being made over and over again. It is the perfect snack to have or a great dip to take to your next party.

It is simple to make and only uses 3 ingredients to make. Whip this fruit dip up within minutes and have a delicious treat that everyone will love. The marshmallow flavoring brings a rich and thick texture then mixed with a cream cheese gives it that creamy, smooth taste. Once you start dipping you won’t be able to stop! This marshmallow cream cheese fruit dip is fluffy and irresistible!

Serving Delicious Fruit Dip:

With this easy to make fluffy fruit dip, anytime is a good time to serve it! Sharing this marshmallow cream cheese fruit dip is perfect for parties and any gatherings that you may have.

Here are some fun ideas to serve your fruit dip:

  • Special Occasions: Holidays are especially fun because it is an easy dip to make plus everyone can take a little at a time and eventually it is gone before the night is over. Have a special bowl or platter that is decorative and holiday themed is another great way to add to the holiday with this dip and fresh fruit.
  • Gatherings: Potlucks are always a great time to share. It is simple to share and a quick fix for a gathering of all ages.
  • At Home: Snack time at home is perfect for little fingers and a light and tasty snack for kiddos, especially after school. Fruit is a kids favorite plus a good dip = heavenly for kiddos. Sometimes little fingers are dipped in just as much as the fruit.

Only 3 Ingredients!

Yep! That is right! AND, it is the BEST dip ever! With these 3 ingredients you can’t go wrong with mixing them together. The cream cheese balances out the marshmallow cream for a creamy, sweet and savory treat! It makes the perfect combination that is a light and fluffy mixture!

  • Marshmallow Cream: Adds thickness and sweetness to the dip.
  • Cream Cheese: Gives the dip a little bit of tang to balance out the marshmallow cream.
  • Strawberry Yogurt: Flavoring to create a strawberry cream flavor.
  • Fruit: Washed and sliced for serving

How to Make Fluffy Fruit Dip:

It is simple! Seriously, just add all of your ingredients into one bowl and mix by hand or in a mixer until it is a fluffy texture. Just know it doesn’t last long! It is that good!

  1. Mix ingredients together: In a medium sized bowl beat together the marshmallow cream, cream cheese and strawberry yogurt until fluffy.
  2. Start dipping: Serve with your favorite sliced fruit!

The Recipe Critic Pro Tip:

Work smarter by using a hand mixer or kitchen aid to help you get the mix to the right consistency. 

Mixing the marshmallow cream cheese fruit dip together in a kitchen aid mixer.

Let’s Start Dipping!

Now that the mix is finished let’s start by dipping some yummy foods. Fresh fruit is my go-to but graham crackers or animal crackers are also a favorite in our house too. This mixture of marshmallow cream and cream cheese fruit dip is sweet and creamy that sticks perfectly to the fruit! Any kind of fruit or cracker is best with this dip. You can’t go wrong with these 3 ingredients blended together.

Start with some of these favorite fruits that are delicious year round:

  • Strawberries
  • Blueberries
  • Blackberries
  • Pineapple
  • Pears
  • Watermelon
  • Apple slices: It is best to use pineapple juice or lemon juice to keep from browning.
  • Red or Green Grapes
  • Honeydew
  • Cantaloupe

How long does Marshmallow Fruit Dip Last?

Marshmallow fruit dip will last about 5 to 7 days in the refrigerator stored in an air tight container. When you are ready to serve, simply stir it together and being dipping. It is that simple and still the best! It is a great snack to have throughout the day.

A red strawberry being dipped in marshmallow cream cheese fruit dip.

We Love Dips! Try These Ones too:

  • Creamy Avocado Yogurt Dip Recipe
  • Jalapeno Artichoke Dip Recipe
  • 5 Minute Million Dollar Dip
  • S’mores Dip
  • Chicken Alfredo Dip

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Fluffy Marshmallow Cream Cheese Fruit Dip (3 ingredients!)

Marshmallow cream cheese fruit dip is one of the best dips to enjoy year round. Fluffy fruit dip is sweet and creamy that is served with all your favorite fresh fruits! 
Course Appetizer, Dessert, Side Dish, Snack
Cuisine American
Keyword 3 ingredient fruit dip, fruit dip, fruit dip recipe, Marshmallow cream cheese dip, marshmallow cream cheese fruit dip
Prep Time 5 minutes
Total Time 5 minutes
Servings 8 People
Calories 205kcal
Author Alyssa Rivers

Ingredients

  • 7 ounces marshmallow cream
  • 8 ounce cream cheese softened
  • 1 cup strawberry yogurt
  • sliced fruit for serving

Instructions

  • In a medium sized bowl beat together the marshmallow cream, cream cheese and strawberry yogurt until fluffy.
  • Serve with your favorite sliced fruit!

Nutrition

Calories: 205kcal | Carbohydrates: 28g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 34mg | Sodium: 108mg | Potassium: 93mg | Fiber: 1g | Sugar: 21g | Vitamin A: 390IU | Calcium: 61mg | Iron: 1mg

 

Healthy Oatmeal Cookies

Soft and chewy healthy oatmeal cookies are made with oats, honey, coconut oil, chopped nuts, raisins, chocolate chips, and much more! They’re super nutritious and make a great snack or even breakfast.

It’s almost impossible to turn down cookies of any kind! But when it comes to these easy oatmeal cookies, I’m in food heaven. They are simple to throw together, and you don’t even need to feel guilty when eating them because they are much healthier than traditional oatmeal cookies. Because they are sweetened with honey or maple syrup depending on your preference, they aren’t filled with refined sugars. That is a huge advantage!

Another reason why I’m infatuated with these cookies is that you can do so many things with them. Don’t like coconut oil? No problem, use butter instead! Just ran out of honey? Easy fix, use some maple syrup. Additionally, you can add in any of your favorite ingredients too!

WHAT YOU NEED TO MAKE HEALTHY OATMEAL COOKIES

  • Honey: These oatmeal cookies are perfectly sweet with a little bit of honey. You can also substitute maple syrup if you’d rather.
  • Coconut oil: Make sure the coconut oil is melted when preparing the oatmeal cookies. You can also swap out the coconut oil for butter.
  • Egg: One large egg will do the trick and bind the wet and dry ingredients together beautifully.
  • Instant Oats: To get the best texture and flavor combination, reach for instant oatmeal over old-fashioned oats.
  • Whole wheat flour: I love the flavor of using whole wheat flour in these cookies! However, you can also use all-purpose flour if you don’t have any wheat flour on hand. Super-versatile recipe!
  • Baking powder: Just a little bit, and these cookies with rise perfectly.
  • Cinnamon: There is just something amazing about combining cinnamon with oatmeal. It’s a match made in heaven.
  • Salt: Bring out the sweetness with a dash of salt!
  • Chocolate chips: Adding chocolate chips makes the cookies almost sinful. And if you don’t like chocolate in your cookies, you can skip it!
  • Add-Ins: When it comes to add-ins, I have tried a variety of ideas. Raisins, chopped pecans, walnuts, and cranberries are my favorites, but you can choose anything you like! Just don’t add more than 1/4 cup.

HOW TO MAKE EASY OATMEAL COOKIES

Not only will you be impressed with the amazing flavor of these healthy oatmeal cookies, but how easy they are to make too! Start off by preparing a baking sheet and preheating the oven.

Mix together the honey, coconut oil, egg, and vanilla in a large bowl. Then add all the dry ingredients to a separate medium-sized bowl. Slowly pour the dry ingredients in with the wet and mix.

Use a cookie scoop and place cookies on the baking sheet. Flatten the cookies, so they are 3/4″ thick and bake for 10 minutes. Let the cookies rest 5 – 10 minutes on the baking sheet then serve!

WHAT ARE THE HEALTH BENEFITS OF OATMEAL?

There are so many fantastic health benefits to eating oatmeal. Adding oats to your diet is a healthy way to get more fiber, magnesium, iron, zinc, folate, protein, and more. Plus, they are an excellent source of antioxidants too.

In addition to all the nutrients and antioxidants, oatmeal is also naturally gluten-free. So, if you eat a gluten-free diet, you can easily add them in! It’s important to note that if you are gluten-free that you make sure that they are certified gluten-free because otherwise there could have been some gluten cross-contamination.

HOW DO YOU STORE HEALTHY OATMEAL COOKIES?

You should always store homemade oatmeal cookies in an airtight container. They will last 4-5 days in your pantry or all the way up to 6 months in the freezer. They are perfect for doubling the batch and having leftovers for later! Or making ahead when you want a sweet treat for an event or party.

It’s important to keep the oatmeal cookies away from heat sources like the stove, moisture, and direct sunlight.

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The Best Healthy Oatmeal Cookies

Soft and chewy healthy oatmeal cookies are made with oats, honey, coconut oil, chopped nuts, raisins, chocolate chips, and much more! They’re super nutritious and make a great snack or even breakfast.
Course Dessert
Cuisine American
Keyword best, desserts, easy, healthy, recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 20 minutes
Servings 16 servings
Calories 144kcal

Equipment

  • Cookie Scoop
  • Mixing Bowls
  • Baking Powder

Ingredients

  • 1/3 cup honey or maple syrup can use 1/2 cup for sweeter cookies
  • 1/4 cup coconut oil or unsalted butter (melted)
  • 1 large egg
  • 1 cup instant oats
  • 1/2 cup whole wheat flour (or all-purpose flour)
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 cup chocolate chips (optional)
  • 1/4 cup raisins

Instructions

  • Preheat oven to 350F.  Line a baking sheet with parchment paper, foil or silicone baking mat and set aside.
  • In a large bowl, whisk the honey, coconut oil, egg, and vanilla. In a medium bowl whisk, all the dry ingredients then stir them into the wet mixture.
  • Drop cookie dough onto the prepared baking sheet using a medium-large cookie scoop and flatten to about ¾’’ thickness. Bake 10 minutes then allow in the pan for at least 5-10 minutes and enjoy!

Video

Notes

You can add 1/4 cup of chopped pecans, walnuts, cranberries, or your favorite add-ins in place of the raisins. 

Nutrition

Serving: 1cookie | Calories: 144kcal | Carbohydrates: 22g | Protein: 3g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 12mg | Sodium: 45mg | Potassium: 124mg | Fiber: 2g | Sugar: 8g | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg

Porcupine Meatballs

Porcupine Meatballs are hearty and well-seasoned meatballs with rice that simmer in a rich tomato sauce. This is a family recipe passed down from my grandma and I know that your family will love it too!

Another great way of making these famous porcupine meatballs is in the slow cooker recipe. Enjoy both ways depending on what is best for your family!

Porcupine Meatballs

Oh porcupine meatballs. How I love you.

This was a recipe that my grandmother used to cook for my mom. My mom would make it for us all of the time and now I make it for my family! These kind of “tried and true” recipes that are passed down are the very best. So many memories come back to me when I make these for my family. I remember how excited we would all get when my mom was making porcupine meatballs for dinner. I loved to help her in the kitchen and make the little meatballs. As soon as they were done, they were devoured by our family in a matter of minutes.

I love using McCormick spices because they are such high quality and add such amazing flavor to your dish. McCormick has been around since 1889. I remember looking in my grandmothers cabinets and seeing the red caps in her cupboards. My mom uses them in her cooking and now I use them in mine. It is a company that I can stand behind and know and love.

Meatball Ingredients:

Now is the time to keep your cupboards stocked with all of your favorite McCormick spices. We are entering in the cozy comfort food season full of casseroles, soups, and slow cooker meals.

I am always using garlic powder, paprika, chili powder, and tons of cinnamon throughout the year. And McCormick has so many other amazing quality spices that I love to use as well.

  • Ground Beef: Ground Chuck is the best for meatballs
  • Long grain rice: This type of rice includes American long-grain white and brown rice, Basmati rice, and Jasmine rice, and produces distinct firm grains that stay fluffy
  • Egg: This will be the binding agent that holds everything in shape
  • Parsley: Adds balance to this savory dish and brightens the flavor
  • Onion: The onion gives the meatballs a cleaner taste
  • Garlic Powder: This powder has a slightly sweeter taste than fresh garlic
  • Paprika: Colorful Spice derived from ground peppers gives these meatballs their stand out flavor
  • Pepper: Add to taste
  • Salt – Adding salt to your food will enhance the other flavors
  • Condensed tomato soup: Using this in both the meatball and the sauce gives the tomato texture consistency
  • Water: Used to thin out the sauce
  • Worcestershire sauce: Made from a base of vinegar, which gives it a bit of a tangy flavor, this sauce adds both sweet and savory tastes to the sauce

How to Make Porcupine Meatballs:

These porcupine meatballs are well seasoned with McCormick spices to bring out amazing flavor. The rice in the meatball which give it the porcupine name add such a delicious texture. They simmer in a rich tomato sauce and cook to perfection.

These are some of the best little meatballs that you are going to eat. They are a family favorite of ours and I know that they will become a family favorite at your house as well!

  1. Combine ingredients: In a medium sized bowl combine meat, rice, egg, parsley, onion, garlic powder, paprika, pepper, salt and 1/4 cup tomato soup. Mix thoroughly and shape into about 20 meatballs and place in a skillet.
  2. Mix Sauce: Mix together remaining soup, water and Worcestershire sauce. Pour over meatballs.
  3. Bring to a boil: Once the sauce is bubbling reduce the heat. Cover and simmer for about 35-40 minutes stirring often.

Making homemade meatballs but adding all of the ingredients together and mixing it until well combined then rolling into 1 in balls and cooking on a skillet until cooked through then adding a sauce over top of the meatballs.

Variations

This is the perfect recipe to sneak in some extra nutrition in for your kids (or your husband) by adding in or swapping out some ingredients.  It doesn’t take away from the flavor at all and no one will have any clue they are getting some extra vitamins or an extra lean meat.  Mix around the ingredients and try something new! You can’t mess up this tried and true favorite!

  • Cheese: Use some of your favorite shredded cheese for an extra ooey gooey texture and flavor.
  • Protein: Swap out the ground beef for ground chicken, pork, sausage, or turkey.
  • Vegetables: Chop up small pieces of mushroom, carrot, or zucchini or bell peppers to add into your meatball.

Porcupine Meatballs in a skillet cooking with a wooden spoon picking up a meatball.

What to Serve with Porcupine Meatballs:

Make a complete meal with a simple side dish! To compliment these delicious meatballs I suggest trying mashed cauliflower or mashed potatoes. 

How to Store Meatballs:

  • Make meatballs ahead of time: Keeping a stock of frozen meatballs on hand means you can easily prepare a quick satisfying meal for you family.  Busy weeknights, late practices, unexpected guests? No problem when you have these insanely delicious meatballs on hand.
  • Storing leftover meatballs: Wrap tightly in heavy duty aluminum foil or freezer wrap.  They will last 3-4 days in the refrigerator.
  • Can you freeze meatballs? Yes! Store in airtight freezer containers or heavy duty freezer bags. Properly stored they will be at their best quality for 2-3 months if cooked and 3-4 months if stored uncooked, but will remain safe beyond that if kept at 0 degrees.
  • Reheating meatballs: These meatballs can be re-heated easily from frozen or thawed.  To thaw meatballs, simply place in the refrigerator overnight.  Re-heat on a greased baking pan in the oven at 350 degrees until heated through.  Frozen meatballs will take 50% longer to re-heat.  Cook time is 20-25 minutes if cooking from frozen.

Porcupine Meatballs laying on a bed of rice garnished with chives and mccormick seasoning in the background.

More Meatball Recipes To Try

  • Easy Chipotle Honey Meatballs
  • Meatloaf Meatballs
  • Slow Cooker Swedish Meatballs
  • Creamy Cajun Chicken Meatballs
  • Slow Cooker Cranberry Balsamic Meatballs

Porcupine meatballs in a skillet with a wooden spoon.

This post was sponsored by McCormick®. I love working with brands that I am passionate about and use in the kitchen for myself. All opinions expressed are my own.

 

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Porcupine Meatballs

Hearty and well seasoned meatballs with rice that simmer in a rich tomato sauce.  This is a family recipe passed down from my grandma and I know that your family will love it too! 
Course Dinner, Main Course
Cuisine American
Keyword meatball recipe, meatballs, porcupine meatballs
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 Servings
Calories 269kcal
Author Alyssa Rivers

Ingredients

  • 1 Pound Ground Beef
  • 1/4 cup long grain rice uncooked
  • 1 egg slightly beaten
  • 1 tablespoon parsley chopped
  • 1/4 cup onion finely chopped
  • 1/2 teaspoon McCormick® Garlic Powder
  • 1/4 teaspoon McCormick® paprika
  • 1/8 teaspoon McCormick® Pepper
  • 1/2 teaspoon salt
  • 1 can condensed tomato soup 10 3/4 oz, divided
  • 1/2 cup water
  • 2 teaspoons Worcestershire sauce

Instructions

  • In a medium sized bowl combine meat, rice, egg, parsley, onion, garlic powder, paprika, pepper, salt and 1/4 cup tomato soup. Mix thoroughly and shape into about 20 meatballs and place in a skillet.
  • Mix remaining soup, water and worchestershire sauce. Pour over meatballs. Bring to a boil and reduce heat. Cover and simmer for about 35-40 minutes stirring often.

Video


Notes

Updated on April 3, 2020

Original Post on October 8, 2015

Nutrition

Calories: 269kcal | Carbohydrates: 15g | Protein: 15g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 81mg | Sodium: 461mg | Potassium: 524mg | Fiber: 1g | Sugar: 5g | Vitamin A: 329IU | Vitamin C: 8mg | Calcium: 28mg | Iron: 2mg

Crispy Paprika Oven Fries

Today’s post is all about oven fries. We moved a few weeks ago (just up the street), and that meant packing up my cookbook collection. It’s a slow process, because I tend to flip through every book before boxing it. Some books like to fall open to a much-loved recipe or photo spread, and that was the case with NOPI (Ramael Scully & Yotam Ottolenghi). The recipe was their crispy, spicy Paprika Oven Fries. I made them for years before leaving San Francisco, and have been happily revisiting them again lately.

The Technique

These fries are brilliant because you get the tender, evenly cooked, starchy insides of the fries contrasting crisped, pan-blistered outsides. All without the use of a deep fryer. The trick is a quick pre-boil of the potatoes prior to seasoning, and then baking in a hot oven. I’m including the NOPI paprika seasoning method in the recipe below (slightly tweaked), but will also include a list of variations we’ve loved over the years, in case you want to switch it up from time to time.

Choosing the Best Potatoes

The potato of choice here is something thin-skinned and waxy textured like Yukon Gold, or other new potato. They hold their shape and structure once cooked and are rich and creamy. That said, you can absolutely use russet potatoes if that’s what you have. Your oven fries will still be so good! Be careful not to over-boil them though – start checking the potatoes about 3 minutes into the boiling step. Russets start to fall apart sooner than waxier new potatoes.

Variations on Oven Fries

Masala Oven Fries: Swap a favorite curry powder in place of the paprikas. A teaspoon or two should be a good place to start. Or if you have the chana masala powder from the chana masala recipe, that is amazing one these fries.

Curry Oven Fries: In place of the paprikas and garlic, use a scant tablespoon of a favorite yellow or red curry paste.

Lemon Oven Fries: Use a lemon olive oil, and finish with lots of fresh lemon zest and grated Parmesan when the fries come out of the oven. Bonus points if you have Meyer lemons.

Big Wedge Fries: Cut the potatoes into big wedges instead of batons and proceed with the recipe from there.

Simple Rosemary Garlic Oven Fries: Skip the paprika, double the amount of garlic, and add a tablespoon or so of finely chopped fresh rosemary.


If you’re looking for other ways to use potatoes right now. These mashed potatoes are next level, you could try making gnocchi, or just make baked potatoes and keep it simple. Or browse these potato recipes. I also love this Samosa Shepherd’s Pie!

Keep in touch with Scully, here and here. And keep in touch with Yotam here and here! And, more info on the NOPI cookbook.

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