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  • This Easy Bulgogi Beef Will Make You Skip Takeout Forever

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    Easy Korean BBQ Beef Bulgogi recipe is a super delicious and easy recipe with the most flavorful marinade! The thin, tender slices of meat cook SO quickly that dinner can be on the table in the time it takes white rice to cook!

    The savory beef combined with the sweet, gingery marinade is always a big hit. It’s time for Korean BBQ at home!

    What is Beef Bulgogi?

    So what is Korean Bulgogi? The word “bul” means fire in Korean, and “goki” means meat. So this is “fire meat!” That’s why we are going to slice it up thin and quickly cook at a higher temperature!

    Ingredients for Korean Beef Bulgogi

    A delicious Korean BBQ Beef Bulgogi needs only three things: a good cut of beef, a delicious marinade, and heat!!

    • Boneless Ribeye or Top Sirloin: Tender, marbled cuts that stay juicy and soak up the marinade beautifully.
    • Soy Sauce: The salty, savory base that gives bulgogi its deep umami flavor.
    • Brown Sugar: Balances the saltiness with sweetness and helps caramelize the beef as it cooks.
    • Sesame Oil: Adds rich, nutty aroma and authentic Korean flavor.
    • Garlic: Brings savory depth and that classic Korean BBQ punch.
    • Ginger Root: Adds warmth and freshness, balancing the sweet and salty notes.
    • Mirin: A touch of mild sweetness and acidity that rounds out the marinade.
    • Korean Red Pepper Flakes: Adds a gentle heat and a layer of smoky, complex flavor. You can also use gochujang.
    • Vegetable Oil: Neutral oil that helps with high-heat cooking and prevents sticking.
    • Sesame Seeds: Nutty garnish for texture, crunch, and extra flavor.
    • Green Onions: Freshness and brightness, balancing the richness of the beef.
    • Asian Pear: Natural tenderizer and subtle fruity sweetness that makes bulgogi uniquely delicious. It makes it extra authentic, but it’s totally ok to skip it as well.
    saucy sauteed strips of beef tossed with sesame seeds and green onions

    What Cut of Beef for Bulgogi?

    Ribeye has the most flavor and is my go-to choice, but sirloin, tenderloin, or skirt steak work great as well. The most important thing is to choose tender, marbled beef: leaner cuts like brisket or flank steak will turn out too tough so avoid those.

    How to Quickly Cut Steak Thin for Authentic Beef Dishes

    Cut the beef thinly against the grain to make it easier to chew, and marinate overnight. The marinade will tenderize the beef and it’ll turn out delicious over a charcoal BBQ. You’ll want to wrap in plastic wrap and freeze the meat for 20-30 minutes to get those extra thin slices!

    How to Make Korean BBQ Beef Bulgogi

    1. Prep the Beef: Wrap the steak in plastic wrap and place it in the freezer for 30 minutes. Unwrap the steak and slice across the grain in 1/4-inch thick slices.
    2. Make the Marinade: Combine all the ingredients in a small bowl and whisk together.
    3. Marinate the Steak: Add the sliced meat and bulgogi marinade into a gallon size Ziploc bag and let it marinate in the fridge for at least 2 hours (up to overnight).
    4. Cook the Beef: Heat a little vegetable oil in a cast iron skillet over medium-high heat and brown the steak in batches until charred on each side. Remove to a plate. Add additional oil as needed until you’ve browned all the meat.
    5. Combine with the Sauce: Return all the meat back to the pan and add the sauce. Stir together until the sauce thickens.
    6. Serve: Serve the meat and sauce over rice and garnish with sesame seeds and sliced green onion.
    thin slices of beef in a cast iron skillet being cooked

    How to Serve Bulgogi Beef

    We usually eat this beef bulgogi with rice and sauteed vegetables in a rice bowl. It is also great in lettuce wraps! Next on my list to try it is in a Korean style taco! Yum!

    Storing and Reheating

    Leftovers should be stored in an airtight container in the fridge. It will keep for up to 4 to 5 days. It is best reheated on the stove top in a skillet.

    Beef bulgogi also freezes extremely well. I prefer to use our FoodSaver to store leftovers. They will keep for up to 3 months. It can also be stored in a freezer-safe container.

    a large plate full of cooked strips of beef tossed with a sauce and topped sesame seeds and green onions

    Korean Bulgogi Beef is proof that a few simple ingredients can create something completely unforgettable. It’s quick enough for a busy weeknight but flavorful enough to share with friends and family for a special dinner. However you serve it, this dish will bring everyone together around the table—just the way we like it.

    More Beef Recipes to Try:

    Watch our Video on How to Make Easy Korean BBQ Beef Bulgogi

    • 1 ½ lbs Boneless Ribeye or Top Sirloin
    • ¼ Cup Soy Sauce, light
    • 2 Tablespoons Brown Sugar
    • 1 ½ Tablespoons Sesame Oil
    • 3 Cloves Garlic, minced
    • 1 Tablespoon Ginger Root, fresh, grated
    • 1 Tablespoon Mirin
    • ¼ teaspoons Korean Red Pepper Flakes, or ½-¾ Tablespoon gochujang
    • 2 Tablespoons Vegetable Oil
    • 2 teaspoons Sesame Seeds, toasted
    • 2 Green Onions, chopped
    • 1 Asian Pear (optional), peeled, cored, and roughly chopped or a bosc pear will work

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    • Wrap steak in plastic wrap, and place in the freezer for 30 minutes. Unwrap on a cutting board and slice across the grain into 1/4-inch thick slices.

      1 ½ lbs Boneless Ribeye or Top Sirloin

    • In a small bowl, combine soy sauce, brown sugar, sesame oil, garlic, ginger, mirin and pepper flakes.

      ¼ Cup Soy Sauce, 2 Tablespoons Brown Sugar, 1 ½ Tablespoons Sesame Oil, 3 Cloves Garlic, 1 Tablespoon Ginger Root, ¼ teaspoons Korean Red Pepper Flakes, 1 Tablespoon Mirin

    • Pour into a blender and then add the pear and blend until smooth.

      1 Asian Pear (optional)

    • Add the steak to a gallon size Ziploc bag, with the soy sauce mixture; marinate for at least 2 hours to overnight, turning the bag occasionally. I like to vacuum seal for a faster marinade, and then cook it it with the sauce.

    • Heat 1 tablespoon vegetable oil in a cast iron grill pan over medium-high heat. Do not add all meat at once! Working in batches, add steak to the grill pan in a single layer and cook, flipping once, until charred and cooked through, about 2-3 minutes per side then remove to a plate.

      2 Tablespoons Vegetable Oil

    • Repeat with remaining 1 tablespoon vegetable oil and steak. Toss all meat back in and add the sauce, cooking until thickened and serve over rice with sesame seeds and green onions!

      2 Tablespoons Vegetable Oil, 2 teaspoons Sesame Seeds, 2 Green Onions

    Calories: 317kcal, Carbohydrates: 11g, Protein: 24g, Fat: 20g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Cholesterol: 69mg, Sodium: 625mg, Potassium: 391mg, Fiber: 1g, Sugar: 8g, Vitamin A: 89IU, Vitamin C: 3mg, Calcium: 28mg, Iron: 2mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

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  • My Easy & Delicious Hawaiian Roll Sliders Are the Star of Every Game Day Gathering

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    Rachel PerlmutterCulinary Producer

    I’m a recipe developer, food stylist, and content producer. I’ve spent the past seven years at meal kit companies like Marley Spoon and Dinnerly, teaching at food nonprofits, and doing a little farming. Originally from Houston, I live with my partner, dog, cat, and rabbit. We all love local, seasonal produce.

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    Rachel Perlmutter

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  • Yes, You Can Cook Filet Mignon at Home

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    Cooking filet mignon can feel a little intimidating because no one wants to mess up an expensive steak. But here’s the truth: once you know how to cook filet mignon the right way, it’s actually one of the easiest, most forgiving cuts of beef you can make at home.

    No grill required, no fancy chef skills needed, just a simple method that works every single time. Tender, juicy, restaurant-quality filet mignon made right in your own kitchen.

    In college there were only a couple of restaurants and quickly Texas Roadhouse became my favorite. A Dallas filet, loaded baked potato, no sour cream and house salad with ranch. It was my go-to and I’ve never forgotten that Dallas filet!

    Over the years, I have become such a home body though. Is that normal? Once you become “middle-aged”, hitting the town starts to lose it’s appeal? Is that thing? Well, it’s a thing for me, and going out for Valentine’s Day along with every other human just sounds blah! So I’m cooking a fancy (but so easy) dinner at home again this year. Filet mignon it is! All the fancy restaurants can eat their heart out!

    What You Need to Cook Filet Mignon at Home

    You only need a few simple ingredients to add flavor to the filets, a good cast iron skillet and a pair of tongs. It really is that easy! Oh, a meat thermometer is very helpful too if you have one!

    Ingredients You’ll Need

    • Filet Mignon: A tender, buttery cut of beef that cooks quickly and stays incredibly juicy.
      • PRO TIP: Look for evenly sized steaks so they cook at the same rate.
    • Kosher Salt: Enhances the natural flavor of the steak and helps create a beautiful crust.
    • Ground Black Pepper: Adds just enough warmth and bite to balance the richness of the filet without overpowering it.
    • Oil: Used to get a hot, even sear. Choose a neutral oil with a higher smoke point so the steak browns beautifully without burning.
    • Unsalted Butter: Melted into the pan at the end for basting, adding richness and that classic steakhouse flavor.
    • Garlic: Cloves infuse the butter with savory flavor as the steak finishes cooking.
    • Fresh Rosemary: Adds a subtle, woodsy flavor that makes the steak extra delicious.
    • Fresh Thyme: Brings a soft, earthy note that pairs perfectly with beef and butter for a restaurant-quality finish.
    a cast iron skillet with two seared filet mignons and a large spoon in the skillet

    How to Make Juicy Filet Mignon

    1. Prep: Pull the steaks from the fridge to come to room temperature. Season each steak heavily with salt and pepper. Preheat the oven to 475°F.
    2. Sear: Heat a cast iron skillet over high heat for 3-5 minutes, then carefully drizzle with oil. Using tongs, gently place the steaks salted side down and sear for 2-3 minutes.
    3. Flip: Season the other side then flip the steak using the tongs and sear for another 2-3 minutes. Remove the skillet from the heat.
    4. Finish in the Oven: Add the butter, garlic and herbs to the skillet and place the skillet into the oven. Cook for 4-7 minutes.
      • NOTE: Use a meat thermometer in the thickest portion of the filet and pull from the oven when the internal temperature is 5 degrees below your desired doneness (see section below).
    5. Rest: Remove from the oven and tent with foil for 2-5 minutes. This step is crucial for a juicy filet mignon. Don’t skip it!
    6. Baste: Baste with butter and serve.
    a perfectly seared filet mignon in a cast iron skillet with a spoon next to it full of melted butter and herbs

    How to Tell when Filet Mignon is Done

    Everyone has their preferred level of doneness when it comes to steaks, so it’s completely up to you. Here are the internal temperatures for filet mignon:

    • Rare: 125°F (red with red juices)
    • Medium Rare: 130°F (deep pink with reddish juices)
    • Medium: 140°F (light pink with clearer juices)
    • Medium well: 150°F (gentle pink center with clear juices)
    • Well done: 160°F (fully cooked through, no longer pink at all, all grey meat)

    Common Mistakes to Avoid

    One of the biggest mistakes when cooking filet mignon is starting with a cold steak. It needs to be pulled out of the fridge early and brought to room temperature. Cooking a cold steak leads to uneven cooking.

    Filet mignon needs to be both pan seared first and then finished in the oven. A pan seared filet mignon has a delicious crust on the outside, but that isn’t enough to cook it all the way through. Finishing in the oven brings the steaks to a safe internal temperature. This is the best way to cook filet mignon.

    Once a steak is done, it’s so tempting to jump in and devour it, but the resting period is crucial. The juices redistribute while it rests making it even more tender and melt-in-your-mouth.

    the cross-section of a filet mignon with a pink and juicy center

    What to Serve with Filet Mignon

    For me, the perfect meal is filet mignon with some vegetables on the side, a starch and a carb…bread, yes, always bread! Here are a few of my favorites:

    Vegetables: Roasted Broccoli, Grilled Asparagus, or Strawberry Spinach Salad

    Starch: Mashed Potatoes, Roasted Herb Potatoes, or Baked Potatoes

    Bread: Herbed Focaccia, Crusty Artisan Loaf, or Potato Rolls

    Storing and Reheating

    Filet mignon is best eaten fresh, but if you have leftovers, they should be stored in an airtight container in the refrigerator. They will keep for 4-5 days. I actually prefer to slice leftovers so they are easier to reheat.

    When leftovers are cut into slices, then I just give each slice a quicky little sear in a skillet on the stove before serving. If the steak is still whole, I prefer to reheat it in the oven at 250 degrees F for 20-25 minutes. When I’m feeling really ambitious, I’ll reverse sear each side for about a minute to get that yummy crust back.

    two pan seared filet mignons in a cast iron skillet with a large silver spoon sitting next to them full of melted butter and herbs

    If you’ve ever wondered how restaurants get filet mignon so tender and flavorful, now you know! It’s not magic, and it’s definitely not complicated. With the right technique and a little confidence, you can cook filet mignon at home that’s just as impressive as anything you’d order at a restaurant.

    Whether it’s for an anniversary dinner, a Valentine’s dinner, or just because you’re craving a really good steak, this filet mignon steak recipe is one you’ll come back to again and again!

    More Elegant Dinner Ideas…

    Watch How to Make Filet Mignon at Home…

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    • Remove fillet steaks from fridge 30-60 minutes before cooking.

      2 Filet Mignons

    • Season heavily with kosher salt and pepper and let sit.

      Kosher Salt, Ground Black Pepper

    • Heat the oven to 475°F.

    • Using a cast iron pan, place over high heat for 3-5 minutes. Once hot, carefully drizzle in oil. Gently, using tongs, add the meat, salted side down.

      1 Tablespoon Oil

    • Sear the Filet Mignon for 2-3 minutes, seasoning the other side heavily with kosher salt and pepper. Cook another 2-3 minutes until browned with a nice crust. Quickly remove skillet from heat.

    • Add the butter, garlic, and herbs.

      2 Tablespoons Unsalted Butter, 2-3 Cloves Garlic, 2 Sprigs Fresh Rosemary, 2 Sprigs Fresh Thyme

    • Place directly in the oven and cook for 4-7 minutes depending on thickness. Use a meat thermometer in the thickest portion and go under the desired temp by 5 degrees (see note).

    • Remove from oven and tent with foil for 2-5 minutes. Baste with butter and serve.

    Rare: 125°F (red with red juices)
    Medium Rare: 130°F (deep pink with reddish juices)
    Medium: 140°F (light pink with clearer juices)
    Medium well: 150°F (gentle pink center with clear juices)
    Well done: 160°F (fully cooked through, no longer pink at all, all grey meat)

    Serving: 1filet, Calories: 445kcal, Protein: 69g, Fat: 18g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.5g, Cholesterol: 30mg, Sodium: 2mg, Potassium: 22mg, Fiber: 0.2g, Sugar: 0.04g, Vitamin A: 401IU, Vitamin C: 3mg, Calcium: 13mg, Iron: 8mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

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  • These Egg-Free Meatballs Hold Together Perfectly—No Eggs Needed

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    This Simple Meatball Recipe Without Eggs is a dependable, family-tested favorite that works exactly as written. Designed egg-free from the start, it’s been tested and trusted through 12+ years of allergy-friendly cooking in my kitchen. Made with simple pantry ingredients, these meatballs are tender, freezer-friendly, and perfect for busy weeknights. If you need an easy, safe, comforting meal everyone can enjoy, this is the recipe to keep on hand. These meatballs can be cooked in the oven, air fryer, or on the stovetop, depending on what works best for your day.

    Oriana’s Thoughts On The Recipe

    Oriana Romero, creator of Mommy's Home Cooking and egg-free baking queen.

    This is my Simple Meatball Recipe Without Eggs, and it’s one of those recipes I always come back to because it just works. No eggs, no strange substitutes, no stress — just tender, juicy meatballs made with ingredients I already have on hand. It’s comforting, dependable, and exactly what I need on busy days.

    As an allergy mom, I’ve learned the hard way that not every “egg-free” meatball recipe actually holds together or tastes good. This one was designed egg-free from the very beginning, not patched or fixed later. I’ve made it more times than I can count, and it’s never let me down — whether I’m baking them, pan-cooking them, or air-frying them.

    I almost always make a big batch and freeze them because future-me is always grateful. Knowing I can pull out safe, homemade meatballs on a hectic weeknight feels like a small win — and it means everyone at the table gets the same familiar, comforting meal without worry.

    My Secret Ingredient For Meatballs!

    Ricotta cheese is the secret to the tenderest meatballs. It adds moisture without making the mixture heavy, which is especially helpful in egg-free meatballs. The ricotta melts right into the meat as it cooks, giving you soft, juicy meatballs with a lighter texture—not dense or dry.

    Why You’ll Want to Try My Recipe

    • Egg-Free From the Start: This recipe was created without eggs — not adapted — so it works exactly as written.
    • Juicy, Tender, and Reliable: These meatballs stay moist and hold together beautifully without falling apart.
    • Simple Pantry Ingredients: No weird binders or hard-to-find items — just everyday ingredients families already use.
    • Flexible cooking methods: Bake, pan-cook, or air fry with confidence.
    • Freezer-Friendly Favorite: Make a big batch, freeze them, and enjoy easy dinners later.
    • Family-Tested Comfort Food: This is the kind of meal everyone recognizes, loves, and can safely enjoy together.
    oriana's signature.

    Ingredients You’ll Need, Substitutions & Notes

    Ingredients for a Simple Meatball Recipe Without Eggs arranged on a white surface: ground beef, black pepper, salt, garlic powder, Italian seasoning, onion, parsley, Parmesan cheese, Worcestershire sauce, breadcrumbs, and ricotta cheese.

    Scroll down to the recipe card for all the details, including measurements and instructions.

    • Fresh Breadcrumbs: These help bind the meatballs and keep them tender. Fresh works better than store-bought.
    • Ricotta Cheese (secret ingredient): Acts as the egg replacement, adding moisture and softness. Whole milk ricotta gives the best texture.
    • Fresh Parsley: Adds freshness and flavor without overpowering the meat.
    • Parmesan Cheese: Brings salty, savory depth. Use freshly grated if possible.
    • Onion: Finely chopped so it melts into the meat instead of staying chunky.
    • Worcestershire Sauce (Optional): Adds extra umami, but the recipe works without it.
    • Garlic Powder & Italian Seasoning: Simple seasoning that keeps the flavor familiar and kid-friendly.
    • Salt & Black Pepper: Essential for bringing everything together.
    • Ground Beef: I usually use 80/20 for the juiciest results.

    This recipe is naturally egg, nut, peanut, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

    • Dairy-Free: Use a dairy-free ricotta alternative and dairy-free Parmesan-style cheese. Texture may change slightly. Ricotta Cheese: You can make your own ricotta using tofu or cashews, but store-bought versions are super convenient too. Brands like Kite Hill (almond-based) and Trader Joe’s Vegan Ricotta (almond-based) are great choices. Treeline Cheese (cashew-based) and Tofutti (soy-based) also offer a creamy option. These can often be found in the vegan section of grocery stores, and some, like Kite Hill or Tofutti, are also available online. If you shop at Wegmans, check their refrigerated vegan section—they usually carry at least one of these. Parmesan Cheese: Use your favorite non-dairy Parmesan-style cheese. I like Violife Just Like Parmesan.
    • Gluten-Free: Swap fresh breadcrumbs for gluten-free breadcrumbs made from gluten-free bread.
    • Soy-Free: Skip Worcestershire sauce or use a soy-free version.

    Process Overview: Step-by-Step Photos

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    Make the Fresh Breadcrumb

    • Three-step process for making breadcrumbs: whole bread slices, torn pieces blended in a food processor, and finely ground crumbs—perfect for a simple meatball recipe without eggs.
      If making fresh breadcrumbs, place 2 slices of white bread, cut into smalller piece, in a food processor and process until finely chopped, about 30 -45 seconds. This will yield about 1 cup of breadcrumbs.

    Use Fresh Breadcrumbs:

    Fresh breadcrumbs make a big difference in egg-free meatballs. They create a more moist, tender texture compared to store-bought breadcrumbs, which can make meatballs feel hard, chewy, or dense.
    What I do is save the two ends of the bread loaf—the pieces nobody ever wants to eat. Instead of throwing them away, I let them sit out for a bit, cut them into smaller pieces, and pulse them in a small food processor. These homemade crumbs work beautifully for all kinds of meatballs and give much better results than packaged breadcrumbs.

    It’s a simple habit, but it makes egg-free meatballs softer, juicier, and more reliable every time.

    Prepare the Binding Mixture

    • Two glass bowls side by side; the left holds chopped herbs, onion, breadcrumbs, and seasonings for a Simple Meatball Recipe Without Eggs, while the right shows these ingredients combined into a uniform mixture.
      In a large bowl, mix together the breadcrumbs, ricotta, parsley, Parmesan, onion, Worcestershire sauce, garlic powder, Italian seasoning, salt, and pepper until everything looks evenly combined.

    Add The Meat

    • Side-by-side images of raw ground beef and seasoned, mixed ground beef for a Simple Meatball Recipe Without Eggs, both displayed in glass bowls on a light countertop.
      Gently add the ground beef and mix just until it comes together. Stop mixing as soon as you don’t see dry spots — this keeps the meatballs tender.

    Shape the Meatballs

    • A baking sheet lined with foil holds 24 uncooked meatballs arranged in rows, ready to bake using a Simple Meatball Recipe Without Eggs.
      Scoop out portions and roll them into 1-inch balls. Place them evenly spaced on your prepared baking sheet.

    Use a Cookie Scoop

    Using a cookie scoop is the easiest way to make meatballs the same size. Even-sized meatballs cook evenly, so you don’t end up with some overcooked and others undercooked. Also, lightly oil your hands with a little olive oil before rolling—this keeps the mixture from sticking and helps form smooth meatballs without packing them too tightly. Just scoop, roll gently, and place them on the pan.

    Bake Until Perfect

    • Several cooked meatballs with herbs are arranged on a parchment-lined baking sheet, with browned spots from roasting visible underneath—a simple meatball recipe without eggs.
      Bake until the meatballs are cooked through and no longer pink in the center, turning halfway so they brown evenly. Let them rest briefly, then serve or freeze for later.

    Air Fryer Instructions

    Preheat the air fryer to 375°F (190°C) for 3 to 5 minutes. Lightly spray the air fryer basket with non-stick cooking spray. Arrange the meatballs in a single layer, leaving a little space between them. Do not overcrowd; cook in batches if needed. Air fry for 10 to 12 minutes, shaking the basket or gently turning the meatballs halfway through cooking, until they are browned on the outside and cooked through in the center. Remove from the air fryer and let rest for a couple of minutes before serving.

    Pan-Frying Instructions

    Heat 1 to 2 tablespoons of oil in a large skillet over medium heat. Add the meatballs in a single layer, without overcrowding. Cook, turning frequently, until browned on all sides and cooked through, about 10 to 12 minutes. Work in batches if needed.

    Recipe Tips For Success

    ➤ Potential Recipe Challenges & Pro Tips:

    • Dry or Dense Meatballs: This usually happens when the mixture is overmixed. Pro Tip: Mix gently and stop as soon as everything is combined.
    • Meatballs Falling Apart: Skipping the breadcrumbs or ricotta can cause this. Pro Tip: Stick to fresh breadcrumbs and full-fat ricotta for structure and moisture.
    • Overbrowned Bottoms: Oven hot spots can cause uneven browning. Pro Tip: Turn the meatballs halfway through baking for even cooking.
    • A cookie scoop helps keep the meatballs evenly sized so they cook at the same rate.
    • Wet your hands slightly when rolling to prevent sticking.
    • If you’re doubling or tripling the recipe, mix gently in batches to avoid overworking the meat.

    Variations & Additions

    • Add a pinch of red pepper flakes for gentle heat.
    • Swap parsley for fresh basil if serving with marinara.
    • Use half beef and half ground pork for extra richness.

    Why Cooking a Big Batch of Meatballs Is Such a Smart Meal Prep Idea

    Cooking a big batch of meatballs is one of my favorite ways to meal prep because it saves so much time later in the week. Once they’re cooked, you can freeze them in portions and pull out exactly what you need—no thawing, no last-minute cooking stress. On busy nights, having homemade, allergy-safe meatballs ready to go means dinner can be on the table in minutes, whether it’s pasta, subs, rice bowls, or soup. It’s one simple cooking session that turns into several easy meals, and future-you will be very thankful.

    A clear plastic freezer bag labeled "Beef Meatballs Jan 29, 2026" contains several cooked meatballs made using a simple meatball recipe without eggs, shown on a white surface.

    5-Minute Dinners with Meatballs Ideas

    These 5-minute meatball dinners are made for real life. When the meatballs are already cooked and frozen, dinner becomes a quick heat-and-serve situation—perfect for busy nights when everyone’s hungry now.

    • Spaghetti & Meatballs (Shortcut Version): Heat frozen meatballs directly in jarred marinara while pasta cooks. Toss together and dinner’s done.
    • Meatball Rice Bowls: Microwave rice, warm meatballs with a little sauce, and add frozen veggies. One bowl, zero stress.
    • Meatball Subs (Weeknight Style): Warm meatballs in sauce, stuff into rolls, add cheese, and pop under the broiler just until melted.
    • BBQ Meatballs + Steamed Veggies: Toss meatballs with BBQ sauce and heat. Serve with microwave-steamed broccoli or green beans.
    • Meatball Wraps: Slice warm meatballs, wrap in tortillas with sauce and shredded lettuce or cheese.
    • Meatball Fried Rice Hack: Chop meatballs, toss into leftover or microwave rice with frozen peas and soy sauce.
    • Meatball Soup (Pantry Version): Add frozen meatballs to simmering broth with frozen veggies and small pasta. Instant comfort.
    • Meatball Flatbread: Use naan or flatbread, top with sauce, sliced meatballs, and cheese. Bake or air-fry fast.
    • Meatballs + Mashed Potatoes: Heat meatballs with gravy or sauce and serve over microwave mashed potatoes.
    • Meatball Snack Plates (Yes, It Counts): Meatballs, fruit, crackers, cheese, and veggies. Dinner doesn’t have to be fancy to work.

    Storage and Freezing Instructions

    Store cooked meatballs in an airtight container in the fridge for up to 4 days.

    To freeze, let them cool completely, then place them in freezer-safe bags. Freeze for up to 3 months. Defrost only what you need — they reheat beautifully.

    Frequently Asked Questions

    A close-up of cooked meatballs garnished with chopped parsley, piled in a white bowl. One meatball is sliced open to reveal the inside texture—perfect for a Simple Meatball Recipe Without Eggs.

    Turn These Into A Full, Happy Plate

    Recipe Card

    A white bowl filled with cooked meatballs from a simple meatball recipe without eggs, garnished with chopped parsley, sits on a cork trivet.

    Simple Meatball Recipe Without Eggs

    Oriana Romero

    These egg-free meatballs are tender, juicy, and made with simple pantry ingredients. Designed specifically without eggs, they hold together perfectly whether baked, pan-cooked, or air fryer—making them ideal for allergy-friendly family meals and easy freezer prep.

    Prep Time 10 minutes

    Cook Time 20 minutes

    Total Time 30 minutes

    Servings 50 meatballs (1 1/2-inch each approx.)

    You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

    • Preheat the oven to 400° F (200° C). Line a baking sheet with parchment paper or foil, then spray it with non-stick cooking spray.Tip: If you have parchment paper, use it—it gives meatballs the best texture and makes cleanup easy. If you’re looking for more browning and caramelization, foil is the better choice. Just be sure to grease it well so the meatballs don’t stick or dry out.

    • If making fresh breadcrumbs, place 2 slices of white bread in a food processor and process until finely chopped, about 30 -45 seconds. This will yield about 1 cup of breadcrumbs.

    • In a large mixing bowl, add the breadcrumbs, ricotta cheese, parsley, Parmesan cheese, onion, Worcestershire sauce, garlic powder, Italian seasoning, salt, and black pepper. Mix until evenly combined.

    • Add the ground beef and gently mix just until incorporated. Do not overmix.Pro Tip: For the juiciest meatballs, mix the ingredients gently and stop as soon as everything is combined. Overmixing can make the meatballs dense instead of tender.
    • Using a medium cookie scoop or a spoon, portion the meat mixture and roll into 1-inch balls (about 25 – 30 g each). Place them evenly spaced on the prepared baking sheet.Pro Tip: Using a cookie scoop is the easiest way to make meatballs the same size. Even-sized meatballs cook evenly, so you don’t end up with some overcooked and others undercooked. Also, lightly oil your hands with a little olive oil before rolling—this keeps the mixture from sticking and helps form smooth meatballs without packing them too tightly. Just scoop, roll gently, and place them on the pan.

    • Bake uncovered for 17 to 20 minutes, or until the meatballs are cooked through and no longer pink in the center. Turn halfway through baking to prevent the bottoms from browning too much.

    Pan-Frying Instructions:

    • Heat 1 to 2 tablespoons of oil in a large skillet over medium heat. Add the meatballs in a single layer, without overcrowding. Cook, turning frequently, until browned on all sides and cooked through, about 10 to 12 minutes. Work in batches if needed.

    Air-Fryer Instructions:

    • Preheat the air fryer to 375°F (190°C). Lightly spray the basket with non-stick cooking spray. Arrange the meatballs in a single layer and cook for 10 to 12 minutes, shaking the basket or turning halfway through, until browned and cooked through.

     
    Breadcrumbs: Fresh breadcrumbs make a big difference in egg-free meatballs. They create a more moist, tender texture compared to store-bought breadcrumbs, which can make meatballs feel hard, chewy, or dense. What I do is save the two ends of the bread loaf—the pieces nobody ever wants to eat. Instead of throwing them away, I let them sit out for a bit, cut them into smaller pieces, and pulse them in a small food processor. These homemade crumbs work beautifully for all kinds of meatballs and give much better results than packaged breadcrumbs. It’s a simple habit, but it makes egg-free meatballs softer, juicier, and more reliable every time. Fresh breadcrumbs provide the best texture, but store-bought breadcrumbs can be used in a pinch; keep in mind that the texture will be slightly denser. 
     
     
    Ricotta cheese keeps these meatballs extra moist and tender. You can substitute with dairy-free ricotta if needed.
     
    Parmesan cheese: Some Parmesan and hard cheeses contain lysozyme, a preservative derived from egg white, which helps prevent mold during aging. Lysozyme is an egg-derived ingredient that can be an issue for people with egg allergies. 👉 If you’re cooking for someone with an egg allergy, always read labels carefully. Look for terms like lysozyme (from egg), egg white, or egg albumin/albumen. This is more common in imported or traditionally aged cheeses, especially from Europe. Many pre-grated Parmesan cheeses in the U.S. do NOT contain lysozyme, but labels can change—so checking every time matters.
     
    Meat: I always use 95–5 ground beef for this recipe. However, feel free to use 1 lb ground beef + 1 lb ground pork or 1 lb ground beef + ½ lb ground pork + ½ lb Italian sausage, casings removed.
     
    Herbs: If you don’t have Italian herb seasoning, you can add ½ teaspoon of dried oregano + ½ teaspoon of dried basil or 1 whole teaspoon of either.
     
    Store cooked meatballs in an airtight container in the fridge for up to 4 days.
     
    To freeze, let them cool completely, then place them in freezer-safe bags. Freeze for up to 3 months. Defrost only what you need — they reheat beautifully. If the meatballs are already cooked, you don’t need to thaw them. Just heat gently in a sauce or covered so they stay juicy.
     
    Food Allergy Swaps:
    This recipe is naturally egg, nut, peanut, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

    • Dairy-Free: Use a dairy-free ricotta alternative and dairy-free Parmesan-style cheese. Texture may change slightly. Ricotta Cheese: You can make your own ricotta using tofu or cashews, but store-bought versions are super convenient too. Brands like Kite Hill (almond-based) and Trader Joe’s Vegan Ricotta (almond-based) are great choices. Treeline Cheese (cashew-based) and Tofutti (soy-based) also offer a creamy option. These can often be found in the vegan section of grocery stores, and some, like Kite Hill or Tofutti, are also available online. If you shop at Wegmans, check their refrigerated vegan section—they usually carry at least one of these. Parmesan Cheese: Use your favorite non-dairy Parmesan-style cheese. I like Violife Just Like Parmesan.
    • Gluten-Free: Swap fresh breadcrumbs for gluten-free breadcrumbs made from gluten-free bread.
    • Soy-Free: Skip Worcestershire sauce or use a soy-free version.

     
    Recipe Tips For Success:
    ➤ Troubleshooting Tips:

    • Dry or Dense Meatballs: This usually happens when the mixture is overmixed. Pro Tip: Mix gently and stop as soon as everything is combined.
    • Meatballs Falling Apart: Skipping the breadcrumbs or ricotta can cause this. Pro Tip: Stick to fresh breadcrumbs and full-fat ricotta for structure and moisture.
    • Overbrowned Bottoms: Oven hot spots can cause uneven browning. Pro Tip: Turn the meatballs halfway through baking for even cooking.

     
    ➤ Extra Tips:

    • A cookie scoop helps keep the meatballs evenly sized so they cook at the same rate.
    • Wet your hands slightly when rolling to prevent sticking.
    • If you’re doubling or tripling the recipe, mix gently in batches to avoid overworking the meat.

     
    ➤ Variations & Additions

    • Add a pinch of red pepper flakes for gentle heat.
    • Swap parsley for fresh basil if serving with marinara.
    • Use half beef and half ground pork for extra richness.

     

    Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Appetizer dinner Main Course

    Cuisine American Italian

    Keyword baked easy freezer prep egg-free kid-friendly meatballs recipe

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    Oriana Romero

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  • 50 Cent Backs Down From ‘Handsome’ Heckling Of Claressa Shields After She Exposes The Undercover ‘GWOAT Lover’ Flew Her Out

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    For once, 50 Cent backed down from beef when Claressa Shields shut down his “ugly” insults by exposing that he was an undercover “GWOAT lover” when he flew her out. The champ also put the perpetually petty performer and other haters on anti-Black blast for dissing her looks. Get ’em, GWOAT!

    Source: Jason Koerner/Jerritt Clark

    As BOSSIP previously reported, 50 is back to trolling his NYC nemesis after Papoose and his Let’s Rap About It cohosts —Dave East, Maino, Jim Jones, and Fabolous— dissed him on the show. It didn’t take long for 50 to drag Claressa and Papoose’s ex, Remy Ma, into the crossfire. Now, why are they in it?

    The king of social media savagery continued the long-standing static by using AI to put Papoose and Claressa’s faces over a scene from Black Sister’s Revenge, where a woman slaps a man about not loving her back. “Now you see, that’s assault! You can’t just go around putting your hands on PEOPLE. LOL Happy New Year!” 50 wrote in the caption.

    Papoose responded to the tired joke about his heavy-hitting boo abusing him and posted some AI-generated antics of his own. He shared a deepfake clip of 50 Cent twerking in a bikini. On New Year’s Day, the G-Unit star laughed it off with a repost that shaded Claressa and Remy as “handsome.”

    “Look what Pap posted,” he wrote with laughing emojis. “Hahaha, that look like one of his joints all his hoe’s handsome. They tougher than him LOL.”

    Claressa Claps Back After 50 Cent’s Diss

    We know Claressa doesn’t back down either, and she wanted all the smoke! She wrote on X, formerly Twitter, that even though it’s a new year, men hating on her is old news.

    “This generation of men have been weird to me for a long ass time. Bunch of men hating on hardworking, successful women. Gossiping, lying, and black balling. I got the millions now, but a lot of men in power tried to block me! The hate been real! This is not new to me,” the champ wrote on Saturday.

    “These rappers don’t get they a** beat enough that’s the problem,” she warned. The fierce Flint fighter called him out directly, adding, “Mfs ain’t never been the best in their field no matter what era of their career! So 50 can stfu for real!”

    Oop!

    Check out 50 Cent’s backtracking response and Claressa Shields doubling down to put him on blast after the flip!

    50 Cent Backs Down From Beef With Claressa Shields

    Maybe the NYE bottles of Le Chemin du Roi wore off because eventually 50 Cent came to his senses about Claressa Shields. After a few days of social media dragging the Power producer for tearing down a Black woman, 50 came as close as he ever does to an apology and waved the white flag. He even admitted that he’s a fan of the fighter and that her upcoming world championship rematch against Franchón Crews-Dezurn.

    “Ok the truth is I’m a claressashields fan, I think she is an amazing fighter and she got a Big fight coming up,so I’m gonna chill and let her focus let’s go champ !” he wrote on Sunday.

    It wouldn’t be 50 Cent if he didn’t include something shady. In this case, it was a screenshot of an internet investigator calling out a tweet of Claressa celebrating her chance to meet 50 in 2024. “Ha I’m bout to meet 50 Cent life is crazy,” she wrote. “I love 50!”

    Claress Doubles Down With Flyout Facts About “GWOAT Lover” 50, Cals Out “Anti-Black” Insults From Haters

    If anyone can go round after round, it’s this boxing baddie, so she didn’t let him slide that easily. Claressa ran the receipts showing that 50 was just as fanned out when he flew her out. Spill the tea, sis!

    “Hey @50Cent, GWOAT lover alert! 🤩 You hooked me up with a flight to Shreveport and a hotel room – talk about a VIP! 😅 You even invited me to help out with your nonprofit for the kids,” she clapped back with a clip of them onstage. It sounds like 50 knew how to treat a queen when he saw one, regardless of his “handsome” heckling.

    Claressa took a petty page out of 50’s book and noted how hype he was to wave around her boxing belt as he performed.

    “You’re still invited to the fight,” she continued with a wink. “I’m still honored you performed on stage holding my HEAVYWEIGHT WORLD CHAMPIONSHIP BELT!”

    Now, that’s how you clear ’em!

    Unfortunately, the hate Claressa faces is deeper than disses from her man’s opp. Like Serena Williams and Michelle Obama, she faces additional hate for not only being Black and a woman at the top of her game, but also colorist insults as a darker-skinned woman.

    The shady implications of 50 using an old photo of Claressa from before her recent glow-up didn’t go unnoticed, and neither did the flood of hateful backlash that followed. She posted a recent gorgeous and “glowed up” pic and slammed the “ugly narrative” about the throwback photo from her Olympic victory.

    “Please…. Y’all wanna run with the ugly narrative so bad! I was 17 years old fighting for my entire country and had a OLYMPIC GOLD MEDAL AROUND MY NECK! Of course I glowed up! And I’m going to always be focused No matter what! LIKE ALWAYS!” she announced.

    Claressa connected the dots from the “hate train” to anti-Black hatred, even when it’s internalized by “my own people.” Clock it!

    “Boy Y’all hate everything about blackness, being black, black women, black support, black unity, black noses, black a**es. It’s really sad. I’m never joining the hate train of my own people. I didn’t wear a full face of makeup til i was 24 years old,” she wrote Sunday night.

    Welp, the GWOAT has spoken! She concluded that she’s “Still Beautiful & Blessed” as she prepares for a real opponent.

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    lexdirects

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  • Homemade Three Meat Bolognese Lasagna – Simply Scratch

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    In this Homemade Three Meat Bolognese Lasagna, a rich and flavorful, homemade bolognese sauce consisting of ground beef, pork and veal, slowly simmers with vegetables, herbs, wine and cream over a couple of hours. This robust bolognese sauce is the backbone to this lasagna. Spoonfuls are layered between noodles, mozzarella cheese and a creamy mascarpone and ricotta mixture.

    Years ago, Pat and I took our first trip, just the two of us, to Las Vegas for our anniversary.

    On our last night in Vegas, we went to FiAmma Trattoria & Bar which has since closed. But it was an upscale Italian restaurant located in our hotel, at the MGM Grand. I immediately ordered a glass of Malbec and skimmed the specials while Pat perused the main menu.

    I’m a sucker for ordering from the specials. Most likely because I’m guaranteed to find something I’ve never had before and nine times out of 10 it tastes amazing– they don’t call it today’s “specials” for nothing, amiright. In the end, Pat ordered his usual Italian go-to of chicken fettuccine and Caesar salad and I ordered the three meat bolognese lasagna (yes, from the specials) and a pear and walnut salad.

    Three Meat Bolognese LasagnaThree Meat Bolognese Lasagna

    After the first forkful, it was clear to me that this lasagna would be one of the best lasagnas my taste buds will ever have the pleasure to experience.

    Well. Until this one, of course.

    ingredients for Homemade Three Meat Bolognese Lasagnaingredients for Homemade Three Meat Bolognese Lasagna

    For the Three Meat Bolognese Lasagna Sauce You Will Need:

    • olive oil – For sautéing vegetables. Can substitute with avocado oil or butter.
    • yellow onion – Adds a sweet and subtle onion flavor.
    • carrot – Adds color, texture and subtle sweetness.
    • celery – Lends earthy flavor and delicious texture.
    • garlic – Adds distinct punchy flavor.
    • fresh thyme – Lends an earthy, slightly minty and lemony flavor.
    • bay leaves – Adds a somewhat subtle minty or pine-y flavor with hints of black pepper.
    • ground beef – I prefer to use 80/20 or 85/15 – Force of Nature Ancestral blend is my favorite ground beef to use.
    • ground pork – Use 85/15 or 80/20 ground pork.
    • ground veal – This provides a milder, more delicate flavor and a tender texture to the meat sauce.
    • tomato paste – Lends depth and flavor to the soup.
    • heavy cream – Lends richness and creaminess.
    • dry red wine – Use a wine you like to drink, such as merlot, malbec or pinot noir.
    • crushed San Marzano tomatoes – Adds robust tomato flavor and are less acidic.
    • kosher salt – Enhances the flavors in the recipe.
    • black pepper – Adds robust tomato flavor.

    chop veggies in food processorchop veggies in food processor

    Instead of spending most of my time finely chopping all those vegetables, I gave my onion, celery and carrots a [very] rough chop an threw them into my food processor and pulsed it until finely chopped. This whole step took 5 seconds.

    SO EASY.

    add oil and veggies to large dutch ovenadd oil and veggies to large dutch oven

    Into your large dutch oven, add 2 tablespoon of olive oil and all of the chopped veggies and 1/2 teaspoon of kosher salt.

    stir and sauce until tenderstir and sauce until tender

    Stir, cover and cook until the onions are translucent and vegetables are tender. About 5 to 8 minutes or so.

    add in garlic, thyme and bay leavesadd in garlic, thyme and bay leaves

    Once the vegetables are tender, add in the garlic, thyme and bay leaves. Stir and cook for 2 minutes.

    add in the ground meatadd in the ground meat

    Next, add in 1/2 pound each of ground beef chuck, pork and veal. Using a wooden spoon, break up the meat into crumbles and cook until not longer pink.

    break up with a wooden spoon and cook until no longer pinkbreak up with a wooden spoon and cook until no longer pink

    Be careful not to crush the bay leaves.

    add in tomato pasteadd in tomato paste

    Once the meat is cooked, add in 2 tablespoons of tomato paste, stir and cook for 2 minutes. If you notice that the meat mixture is swimming in fat, use a spoon to remove no more than half. Don’t fear the fat! Fat = flavor and we don’t want to lose too much flavor or the sauce will be dull. I personally removed zero fat and this yielded a glorious bolognese sauce.

    add creamadd cream

    Increase the heat to medium/medium-high and pour in the cup of heavy cream. Bring to a simmer, stirring occasionally until most of the heavy cream evaporates and the meat mixture is only a little bit creamy, about 10 to 15 minutes.

    add in wineadd in wine

    Then pour in the wine and continue to simmer, about 10-15 minutes until the wine evaporates.

    add in san Marzano tomatoesadd in san Marzano tomatoes

    Stir in the crushed san Marzano tomatoes.

    Stir to combineStir to combine

    Cover and bring to a boil, then reduce to low and simmer for 1 hour, stirring every 20-25 minutes. Remove the lid and continue to simmer for another 1 hour, still stirring every 2o minutes or until the sauce is thick and rich.

    taste, season with salt and pepper and let cooltaste, season with salt and pepper and let cool

    Season with a teaspoon of kosher salt and 1/2 teaspoon freshly ground black pepper, or to taste. Allow the bolognese sauce to cool down a bit before assembling the three meat bolognese lasagna.

    build the lasagnabuild the lasagna

    To assemble the Three Meat Bolognese Lasagna you’ll need:

    • a full recipe of the three meat bolognese sauce
    • 16 [1 box] oven-ready lasagna noodles
    • freshly shredded mozzarella cheese
    • 16 ounces whole milk ricotta
    • 8 ounces mascarpone cheese
    • 2 eggs
    • black pepper

    make mascarpone ricotta mixturemake mascarpone ricotta mixture

    First, preheat your oven to 375℉ (or 190℃).

    In a medium bowl stir together the ricotta, mascarpone, 1/2 cup finely grated fresh Parmesan, 1/2 cup mozzarella and two eggs. Keep mixture refrigerated until ready to use.

    prepare lasagne panprepare lasagne pan

    Lightly spray a lasagna pan with olive oil spray.

    layer 1 and 2layer 1 and 2

    To assemble:

    • Layer 1: Measure 1-1/4 cups of sauce and spread it out even onto the bottom of your pan. Top with 4 lasagna noodles, 1/3 of the [chilled] ricotta mixture, then top the ricotta with 1 cup of the sauce and 3/4 to 1 cup of the shredded mozzarella.
    • Then Layer 2: Top the mozzarella with 4 more lasagna noodles, 1/3 of the ricotta mixture, 1 cup of sauce and then 3/4 to 1 cup of the mozzarella.

    layer 3layer 3

    • And Layer 3: Place 4 more noodles, the remaining ricotta, and 1 cup of sauce [ NO cheese].

    top with remaining mozzarellatop with remaining mozzarella

    Lastly layer 4: Place the last 4 noodles on top of the sauce, spoon the remaining sauce over top and sprinkle with the 2 cups Mozzarella cheese.

    baked Homemade Three Meat Bolognese Lasagnabaked Homemade Three Meat Bolognese Lasagna

    Bake this homemade three meat bolognese lasagna on the middle rack of your preheated 375° oven for 20 minutes.

    Rotate the pan halfway and continue to bake for an additional 20 to 30 minutes, or until the cheese is golden brown and the the whole pan is bubbly.

    cut and servecut and serve

    Once baked, remove and let the lasagna cool for 10 minutes before serving.

    Delicious saucy layers and cheese pulls. I die.

    Homemade Three Meat Bolognese LasagnaHomemade Three Meat Bolognese Lasagna

    Lasagna is something that I don’t typically make during the week, instead saving it for a Sunday or special occasions. Around the holidays I know many of you make my classic lasagna for your Christmas dinner. It’s such an honor to know that lasagna recipe has become a tradition in some of your homes. Hopefully, you’ll find this one equally as special and just as delicious.

    I serve this three meat bolognese lasagna with a Caesar or simple green salad and wine.

    Homemade Three Meat Bolognese LasagnaHomemade Three Meat Bolognese Lasagna

    Enjoy! And if you give this Three Meat Bolognese Lasagna recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Homemade Three Meat Bolognese LasagnaHomemade Three Meat Bolognese Lasagna

    Yield: 12 servings

    Three Meat Bolognese Lasagna

    In this Homemade Three Meat Bolognese Lasagna, a rich and flavorful, homemade bolognese sauce consisting of ground beef, pork and veal, slowly simmers with vegetables, herbs, wine and cream over a couple of hours. This robust bolognese sauce is the backbone to this lasagna. Spoonfuls are layered between noodles, mozzarella cheese and a creamy mascarpone and ricotta mixture.

    Prep Time: 2 hours 45 minutes

    Cook Time: 40 minutes

    Additional Time: 35 minutes

    Total Time: 4 hours

    FOR THE THREE MEAT BOLOGNESE Sauce:

    • 2 tablespoons olive oil
    • 3 medium carrots, roughly chopped or (or 1 cup diced very small)
    • 3 ribs celery, from celery heart, roughly chopped (or 1 cup diced very small)
    • 1 medium onion, roughly chopped (or 1 cup diced very small)
    • kosher salt
    • 6 cloves garlic, minced
    • 2 teaspoons fresh thyme
    • 2 bay leaves
    • 1/2 pound ground beef
    • 1/2 pound ground pork
    • 1/2 pound ground veal
    • 2 tablespoons tomato paste
    • 1 cup heavy cream
    • 1 cup dry red wine, like merlot or pinot noir
    • 28 ounces canned crushed San Marzano tomatoes, (or regular crushed tomatoes)
    • 1/2 teaspoon freshly ground black pepper

    FOR THE RICOTTA MASCARPONE FILLING:

    • 16 ounces whole milk ricotta cheese
    • 8 ounces mascarpone cheese
    • 1/2 cup freshly grated Parmesan cheese
    • 1/2 cup shredded Mozzarella cheese, not pre-shredded
    • 2 large eggs
    • 1/2 teaspoon black pepper

    FOR THE LASAGNA:

    • 16 oven-ready lasagna noodle sheets
    • 3½ cups shredded mozzarella, not pre-shredded*

    MAKE THE THREE MEAT BOLOGNESE:

    • In your food processor fitted with the blade attachment, pulse the carrots, celery and onion until finely chopped.

    • In a dutch oven, add olive oil, [finely chopped] carrots, celery, onions and a 1/2 teaspoon of kosher salt. Heat on medium. Stir, cover and cook (stirring occasionally) until tender, about 5 to 8 minutes.

    • Add in garlic, thyme and bay leaves and cook for 2 minutes.

    • Next add in the beef, pork and veal. Use a wooden spoon to break up the meat into crumbles — be careful not to crush the bay leaves. Cook until no longer pink. If you notice that the meat mixture is swimming in fat, use a spoon to remove no more than half. Please don’t fear the fat! Fat = flavor and you don’t want to lose too much flavor or the sauce will be dull. I personally removed zero fat and this yielded a glorious robust bolognese sauce. (no regrets!)

    • Next add in the tomato paste and cook 2 to 3 minutes before pouring in the heavy cream. Increase the heat to medium/ medium-high and simmer until the heavy cream evaporates and is only a little creamy, about 10 to 15 minutes. Pour in the wine and continue to simmer, about 10-15 minutes until most of the wine evaporates.

    • Lastly, add in crushed tomatoes. Stir, cover and increase the heat to high and bring to a boil. Cover, reduce the heat to low and simmer, stirring every 20-25 minutes for 2 hours.

    • Allow the sauce to cool before assembling the lasagna. I prefer to make the bolognese a day in advance so the flavors can develop even more overnight. Remember to remove the bay leaves before assembling.

    MAKE THE RICOTTA FILLING:

    • In a medium bowl stir together the ricotta, mascarpone, grated fresh Parmesan, mozzarella and eggs. Keep mixture refrigerated until ready to use.

    ASSEMBLE THE LASAGNA:

    • Preheat your oven to 375℉ (or 190℃).

    • Layer 1: Measure 1¼ cups of sauce and spread it out even onto the bottom of your pan. Top with 4 lasagna noodles, 1/3 of the [chilled] ricotta mixture, then top the ricotta with 1 cup of the sauce and 3/4 to 1 cup of the shredded mozzarella.

    • Layer 2: Top the mozzarella with 4 more lasagna noodles, 1/3 of the ricotta mixture, 1 cup of sauce and then 3/4 to 1 cup of the mozzarella.

    • Layer 3: Place 4 more noodles, the remaining ricotta, and 1 cup of sauce [no cheese].

    • Lastly layer 4: Place the last 4 noodles on top of the sauce, spoon the remaining sauce over top and sprinkle with the 2 cups Mozzarella cheese.

    • Bake (uncovered) on the middle rack of your preheated oven for 20 minutes. Rotate the pan halfway and bake for an additional 20 to 30 minutes, or until the cheese is golden brown and the the whole pan is bubbly. Remove and let cool for 10 minutes before serving.

    Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

    Serving: 1serving, Calories: 624kcal, Carbohydrates: 25g, Protein: 30g, Fat: 43g, Saturated Fat: 23g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 179mg, Sodium: 437mg, Potassium: 447mg, Fiber: 2g, Sugar: 3g, Vitamin A: 3705IU, Vitamin C: 4mg, Calcium: 382mg, Iron: 1mg

    Author: Laurie McNamara

    Course: baked pasta

    Cuisine: Italian

    This recipe was originally posted on December 13th, 2017 and has been updated with clear and concise instructions, new photography and helpful information.

    This post may contain affiliate links.

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    Laurie McNamara

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  • A Low Effort Beef Goulash You’ll Want To Eat By The Ladleful

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    When the temperature drops, a pot of Hungarian Goulash is always on our menu. It is made with tender beef, sweet onions, and a savory broth that fills the house with the best cozy aroma.

    Hungarian Goulash in a pot
    • Flavor: Rich and hearty with sweet onions, tender chunks of beef, and lots of smoky paprika.
    • Technique: It’s simmered at a lower temperature for a longer period of time to tenderize the meat.
    • Budget Tip: Hungarian goulash is the perfect recipe to turn a cheaper cut of meat into a tender and delicious meal.
    • Recipe Note: Hungarian Goulash is very different from an American goulash recipe, which is a pasta and ground beef dish!
    butter carrots , broth , tomatoes , stewing beef , salt and pepper , onions , potatoes , paprika , caraway seeds , flour , parsley with labels to make Hungarian Goulash

    Your Goulash Basics

    • Paprika: Hungarian paprika is made from ground dried peppers that range from mild to hot, so its flavor varies by region. Paprika can be smoked, sweet, or hot, but this recipe usually uses the mild or sweet varieties.
    • Vegetables: Families often customize this dish with potatoes, carrots, onions, celery, peppers, or tomatoes. Some Hungarian Goulash recipes use only onions or serve veggies on the side, but it’s always pure comfort food.
    • Beef & Broth: Tender chunks of either stew beef or chuck roast, onions, and tomatoes are simmered in a savory paprika beef broth until tender.
    • Add-Ins and Variations: Serve the goulash on its own or over homemade egg noodles, elbow macaroni, or mashed potatoes. Top it with a dollop of sour cream and fresh parsley for the best flavor.

    While I simmer this on the stove, you can also slow-cook this Hungarian beef goulash in the oven at 325°F for 2.5 hours.

    adding seasonings to onions with caraway seeds to make Hungarian Goulash
    adding potatoes , carrots and tomatoes to pot to make Hungarian Goulash

    How to Make Hungarian Goulash

    1. Sauté onions in butter until soft, then sear the beef until browned.
    2. Add broth to deglaze, then mix in tomatoes, more broth, and spices.
    3. Bring to a boil, then cover and simmer (full recipe below) until the meat is tender.

    Serving with a side of crusty artisan bread and butter, 30-minute dinner rolls, or biscuits to soak up any leftover gravy.

    bowl of Hungarian Goulash with sour cream on top

    Leftovers

    Store leftovers in an airtight container in the refrigerator for 3–4 days or freeze for up to 3 months.

    To reheat, warm over low to medium-low heat, stirring occasionally. Add a splash of beef broth if the sauce is too thick. Or, reheat single servings in the microwave in short intervals, stirring between, and adding liquid if needed.

    Must-Try Soups and Stews

    Did you make this Hungarian Goulash? Leave a rating and comment below!

    image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

    Prep Time 30 minutes

    Cook Time 1 hour 30 minutes

    Total Time 2 hours

    • In a Dutch oven or large pot, melt the butter over medium-low heat. Add the onion and cook until translucent, about 5 minutes. Stir in caraway seeds and paprika.

    • In a bowl or zip-top bag, dredge the beef with flour and shake off any excess. Add the beef to the onion mixture and cook for 2-3 minutes. 

    • Slowly add ¼ cup of beef broth while scraping up any brown bits from the bottom of the pan. Add the remaining broth and diced tomatoes. Add potatoes and carrots if using. Season with salt and black pepper. 

    • Bring to a boil over medium-high heat. Once boiling, reduce the heat to a low simmer, cover, and cook for about 1½ -2 hours or until the beef is fork-tender.

    • Garnish with parsley if desired and serve with a dollop of sour cream.

    For the best flavor, use sweet Hungarian paprika, not smoked.
    For a variation that lets you work on other things while the stew cooks, try slow cooking Hungarian goulash in the oven at 325°F for 2.5 hours instead of simmering on the stovetop. 

    Calories: 411 | Carbohydrates: 24g | Protein: 23g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 858mg | Potassium: 937mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6337IU | Vitamin C: 22mg | Calcium: 74mg | Iron: 4mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Beef, Main Course, Soup
    Cuisine Hungary

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    Hungarian Goulash in a pot with a ladle and a title
    Hungarian Goulash in a bowl with a dollop of sour cream and a spoon with writing
    Hungarian Goulash in a Dutch oven with a ladle and a title
    Hungarian Goulash in a bowl with sour cream and a spoon, and Hungarian Goulash in a Dutch oven with a title

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  • Why Everyone’s Raving About This Creamy Crock Pot Beef Stroganoff

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    Imagine sinking your spoon into a bowl of creamy, savory comfort food heaven—Crock Pot Beef Stroganoff. The slow-cooked beef absorbs every ounce of flavor, making each bite a deep, comforting indulgence.

    Tender, melt-in-your-mouth beef slowly simmers in a rich, velvety sauce made with a delicate blend of seasonings, all brought together with tangy sour cream and cream cheese. Perfectly paired with egg noodles or mashed potatoes, this dish offers the ultimate cozy meal that practically cooks itself.

    I find it so interesting that so many countries have a stroganoff recipe. It originated in Russia, but in case you missed it, there are versions I’ve had in America, Italy and Cade says it’s a huge deal in Brazil, though their version is much more tomato based with cream. I want to try that way now.

    a photo of a crock pot full of creamy beef stroganoff

    Ingredients for Crock Pot Beef Stroganoff

    Beef stroganoff is loaded with flavor and each ingredient adds a layer of flavor needed to make the best stroganoff. Here is a list of everything you’ll need:

    • Beef Stew Meat: look for a package labeled as stew meat or grab some chopped sirloin
    • Seasonings: Italian Seasoning, Garlic Powder, Kosher Salt and Black Pepper
    • Baby Bella Mushrooms: the best part of a stroganoff in my opinion
    • Beef Broth: becomes the base of the creamy sauce
    • Dijon Mustard: adds flavor and helps tenderize the beef
    • Worcestershire Sauce: adds rich umami flavor
    • EZ Gel by Cornaby’s: used to thicken the sauce, cornstarch can also be used
    • Cream Cheese: adds richness and creaminess to the sauce
    • Sour Cream: adds creaminess and a little tang to the sauce
    • Egg Noodles: any type of pasta can be used or mashed potatoes
    • Fresh Thyme and Parsley: adds a pop of freshness

    The measurements and details for all the ingredients can be found in the recipe card at the end of the post.

    a photo of all the ingredients for slow cooker beef stroganoff including raw beef, beef broth, mushrooms, seasonings, worcestershire saucea photo of all the ingredients for slow cooker beef stroganoff including raw beef, beef broth, mushrooms, seasonings, worcestershire sauce

    How to Make Slow Cooker Beef Stroganoff

    This crock pot beef stroganoff recipe is one of the easiest stroganoff recipes you’ll ever make and the meat turns out tender and juicy every time. Serve with fresh or store bought egg noodles for the ultimate family dinner. Here are steps for making this simple crockpot recipe:

    1. Prep: Lightly grease a slow cooker with nonstick spray.
    2. Season the Meat: Add stew meat to the crock pot and sprinkle with all the seasonings and then toss to combine.
    3. Cook: Add the mushrooms, beef broth, Dijon mustard, and Worcestershire sauce. Place the lid on the slow cooker and cook on low for 7-8 hours.
    4. Thicken the Sauce: Thirty minutes before serving, remove 1/2 cup of the broth and whisk in the EZ Gel or cornstarch. Slowly pour the mixture into the slow cooker. Then add the cream cheese and sour cream to the slow cooker and stir to combine. Turn the slow cooker to high and cook for another 30 minutes or until the sauce has thickened.
      • PRO TIP: Adding the sour cream and cream cheese at the end of the cooking time will add the creaminess you want in a beef stroganoff sauce without the sour cream curdling or separating.
    5. Cook the Pasta: While the stroganoff finishes cooking, cook the noodles according to package instructions. Stir the noodles into the slow cooker or serve separately into bowls and ladle the stroganoff over the top.
    6. Garnish: Top with fresh thyme and parsley.

    The complete instructions for making this recipe can also be found in the recipe card down below.

    What to Serve with Beef Stroganoff

    With beef stroganoff as the star of dinner, I like to serve a lighter vegetable side dish or salad along with it. Here are a few ideas:

    a photo of a bowl of creamy beef stroganoff mixed with cooked egg noodles, mushrooms and fresh herbsa photo of a bowl of creamy beef stroganoff mixed with cooked egg noodles, mushrooms and fresh herbs

    Tips for the Best Beef Stroganoff

    We have a few versions on the blog (easy ground beef stroganoff, creamy chicken stroganoff, and Instant Pot beef stroganoff ), but we were lacking a simple slow cooker stroganoff recipe so I set out to find one I love. I will say, testing led me to many insights.

    Avoid heavy cream cheese additions. I have found that some really love it extra creamy so I tested exhaustingly, but found that anything over 2 ounces of cream cheese made it heavy and gummy. In fact, I prefer to skip it entirely but have included it in this recipe for you to choose.

    Herbs are an additional touch, but should not over power the dish. We went back and forth on many different herb options, and finally settled on Italian seasoning. Too much thyme really brought out an earthiness that was unpleasant while Italian Seasoning brought out a complexity to the broth that really warmed the entire dish.

    If you want to add more, flavor sauté half an onion, chopped with the mushrooms and 3 tablespoons of butter in a skillet on the stovetop and then add into the stroganoff. You could also sear the pieces of beef first on the stove top before adding it to the crockpot. I usually skip that part because the whole point of a crockpot is to keep it quick and simple, but searing the meat will amp up the taste.

    a photo of a bowl of crock pot beef stroganoff with a dollop of sour cream on topa photo of a bowl of crock pot beef stroganoff with a dollop of sour cream on top

    Pro Tip…

    Carrian CheneyCarrian Cheney

    Buy the best possible pasta and toss it with the sauce once it’s done versus layering everything on top. I love that this method keeps the pasta all warm and allows the sauce to flavor the pasta further.

    a photo of a slow cooker full of creamy beef stroganoffa photo of a slow cooker full of creamy beef stroganoff

    Which Beef is Best for Beef Stroganoff?

    Growing up, my mom made homemade beef stroganoff with ground beef. It’s quick and budget-friendly, but I’m a big fan of making this beef stroganoff with other types of beef. If I’m going all out, then Wagyu beef it is, but stew meat is more reasonable and easy to find. The better quality the meat is, the better the flavor of the stroganoff will be. Other cuts of beef will also work like sirloin, chuck roast, rump roast and round roast.

    a photo of a bowl full of a serving of creamy beef stroganoff topped with fresh herbsa photo of a bowl full of a serving of creamy beef stroganoff topped with fresh herbs

    Storing and Reheating

    Leftovers should be stored in an airtight container in the refrigerator. It will keep for up to 4-5 days. The beef stroganoff itself freezes quite well, but it should be frozen without the noodles. Let it cool completely and then place in a freezer safe container. It will keep in the freezer for up to 3 months.

    To reheat, let it thaw in the fridge overnight and then warm up on the stove top in a large saucepan. Make the pasta fresh and serve!

    a photo of a fork scooping up a bite of creamy beef stroganoffa photo of a fork scooping up a bite of creamy beef stroganoff

    Add all the ingredients for this comforting crock pot beef stroganoff to your slow cooker and let it do all the work for you! The flavors are rich and indulgent and the recipe is so easy to make! Everyone loves a warm bowl of beef stroganoff.

    More Easy Crockpot Recipes:

    Watch This Recipe Be Made…

    Prevent your screen from going dark

    • Lightly grease a slow cooker with nonstick spray. Add stew meat and sprinkle Italian seasoning, garlic powder, salt and pepper over the meat then toss to combine.

      1 ½ lbs Beef Stew Meat, 1 ½ teaspoons Italian Seasoning, 1 ½ teaspoons Kosher Salt, 1/2 teaspoon Black Pepper, 1/2 teaspoon Garlic Powder

    • Add the mushrooms, beef broth, Dijon mustard, and Worcestershire sauce. Cover and cook on low for 7-8 hours.

      1 ½ Cups Baby Bella Mushrooms, 1 ¾ Cup Beef Broth, 1 Tablespoon Dijon Mustard, 3 Tablespoons Worcestershire Sauce

    • Thirty minutes before serving, remove 1/2 cup of the broth and whisk in the EZ Gel or corn starch. Slowly pour the mixture into the slow cooker.

      6 Tablespoons EZ Gel by Cornaby’s

    • Add the cream cheese and sour cream to the slow cooker, stirring to combine. Turn the slow cooker to high and cook for another 30 minutes or until the sauce has thickened.

      2 oz Cream Cheese, 1 Cup Sour Cream

    • While the stroganoff finishes cooking, cook the noodles according to package instructions. Stir the noodles into the slow cooker or serve separately into bowls and ladle the stroganoff over the top.

      12 oz Egg Noodles

    • Top with fresh thyme and parsley.

      Fresh Thyme, Fresh Parsley

    For even better flavor, cook 1/2 onion, chopped with the mushrooms and 3 tablespoons of butter in a skillet on the stovetop and then add into the stroganoff.

    Serving: 1.5cups, Calories: 528kcal, Carbohydrates: 46g, Protein: 42g, Fat: 19g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.03g, Cholesterol: 150mg, Sodium: 1112mg, Potassium: 788mg, Fiber: 2g, Sugar: 4g, Vitamin A: 419IU, Vitamin C: 1mg, Calcium: 121mg, Iron: 4mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

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    Carrian Cheney

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  • Best Of Houston® 2025: Best Chicken Fried Steak – Houston Press

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    Overview:

    We choose this year’s winner of the Best Chicken Fried Steak.

    Best Chicken Fried Steak: Killen’s

    Bib Gourmand–awarded chef Ronnie Killen’s Southern comfort spot offers a chicken fried steak that’s as refined as it is nostalgic. Made with ribeye, it’s got that gorgeously golden, craggly crust, creamy mashed potatoes and a pour of velvety gravy that hits just right. With chef Ryan Hildebrand (FM Kitchen & Bar) recently joining as culinary director, this legacy only getting stronger.

    101 Heights 

    713-637-4664

    killens.com

    This article appears in Jan 1 – Dec 31, 2025.

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    Houston Press

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  • Trump To Ease Tariffs On Four Latin American Nations – KXL

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    The Trump administration expects the price of coffee, beef, and fruit to drop with plans to ease tariffs on four Latin American nations.

    WASHINGTON, DC – The White House expects the price of coffee, beef, and fruit to drop with plans to ease tariffs on four Latin American nations. On Thursday the White House announced it had agreed to frameworks for trade deals with Argentina, Guatemala, Ecuador and El Salvador.

    The deals will remove tariffs on certain foods and other products not produced in the U.S. in large enough numbers. This comes a day after Treasury Secretary Scott Bessent said that Americans will see “substantial announcements over the next couple days” regarding affordability.

    More about:

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    Tim Lantz

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  • Set It and Forget It: The Easiest Garlic Butter Steak Bites

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    If you’ve ever wished steak night could be easier but still just as delicious, this Crockpot Garlic Butter Steak Bites recipe is your dream come true. Juicy, tender bites of steak slowly cook in a rich garlic butter sauce that fills your kitchen with the best smell ever!

    It’s one of those set-it-and-forget-it meals that feels a little fancy but takes almost no effort. We love serving these buttery steak bites over mashed potatoes, rice, or even noodles to soak up every bit of that garlicky goodness.

    Why You’ll Love These Crockpot Garlic Butter Steak Bites

    Texture: The low and slow method of cooking in the crockpot makes this beef melt-in-your-mouth tender.

    Flavor: The garlic and butter pack each bite with rich, bold flavor.

    Easy: Only 5 minutes of prep and the crockpot does all the work!

    Family friendly: Even picky eaters will devour this juicy beef recipe.

    Perfect for any night: Cozy enough for Sunday dinner but simple enough for busy weeknights.

    What Ingredients You Will Need

    Here’s what each ingredient brings to the recipe:

    • Steak: Tender, juicy bites that soak up all the buttery garlic flavor as they slow cook.
    • Salt and Pepper: Simple seasonings that enhance the beef’s natural flavor.
    • Garlic: Adds bold, savory flavor that mellows into buttery sweetness as it cooks.
    • Onion: Brings mild sweetness and depth to the sauce.
    • Beef Broth: Keeps the steak moist and creates a flavorful base for the garlic butter sauce.
    • Butter: Adds richness and a silky texture; finishing with butter makes the sauce glossy and irresistible.
    tender, juicy steak bites in a large serving bowl

    How to Make Steak Bites

    1. Set it and Forget it: Place all the ingredients with 2 tablespoons of garlic butter in the crockpot on low for 5-8 hours. Stir one time.
    2. Broil: Remove the meat from the crockpot to an oven-safe pan with the remaining garlic butter and place it under the broiler for a few minutes to crisp it up a bit.
    3. Mix: Add the meat back to the crockpot and serve.

    What to Serve with Garlic Steak Bites

    I’m a meat and potatoes kinda gal, so I love serving these garlic butter beef tips with creamy mashed potatoes, crispy baked potatoes or buttery roasted potatoes. If you aren’t a potato fan, this is also great over rice or pasta.

    Then I like to balance the meal out with some vegetable side dish like roasted veggies or a lighter spinach and strawberry salad.

    And of course, you can’t have a cozy comfort food meal without some homemade potato rolls or a loaf of crust artisan bread!

    a large bowl of juice steak tips soaked in garlic butter and topped with fresh parsleya large bowl of juice steak tips soaked in garlic butter and topped with fresh parsley

    Storing and Reheating Leftovers

    Leftovers should be stored in an airtight container in the refrigerator. They will keep for 4-5 days.

    This tender beef also freezes extremely well. Let it cool completely and then place it in a ziploc bag. Squeeze as much air out as you can and then place it in the freezer. It will keep for up to 3 months.

    Let frozen steak bites thaw in the fridge overnight. Reheat leftovers in a skillet on the stove top with a little beef broth until heated through.

    juicy steak bites coated in garlic butter mixed with diced onions and sprinkled with chopped fresh parsleyjuicy steak bites coated in garlic butter mixed with diced onions and sprinkled with chopped fresh parsley

    There’s something so comforting about a dinner that feels fancy but takes almost no effort. These Slow Cooker Garlic Butter Steak Bites check all the boxes — tender, juicy, flavorful, and family-approved! Whether you’re serving them over mashed potatoes, rice, or with roasted veggies, they make weeknight dinner feel special without the stress.

    More Easy Slow Cooker Dinner Recipes:

    Watch How These Easy Steak Bites are Made…

    Prevent your screen from going dark

    • Place everything, using only 2 tablespoons garlic butter in crockpot on low for 5-8 hours, stirring once.

      2-3 Pounds Steak, Salt and Pepper, 3 Cloves Garlic, ⅓ Onion, ¾ Cup Beef Broth, 4 Tablespoons Butter

    • Remove just the meat to a pan and place under the broiler with remaining garlic butter and broil.

    • Place back in the crockpot and serve with juices and onions.

    If not using garlic butter add 1/2 teaspoon garlic powder and 1 teaspoon dried parsley to the butter.

    Calories: 466kcal, Carbohydrates: 1g, Protein: 37g, Fat: 35g, Saturated Fat: 17g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 15g, Trans Fat: 0.4g, Cholesterol: 135mg, Sodium: 301mg, Potassium: 526mg, Fiber: 0.2g, Sugar: 0.3g, Vitamin A: 307IU, Vitamin C: 1mg, Calcium: 22mg, Iron: 3mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

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  • The Secret to Perfect Prime Rib Every Single Time (No Guesswork Needed!)

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    When I say this is the absolute best prime rib recipe, I mean it! This prime rib roast turns out melt-in-your-mouth tender every single time, with that perfect crust on the outside and juicy, flavorful center.

    Whether you’re cooking for Thanksgiving or Christmas dinner, a special celebration, or just because you’re craving something incredible, this foolproof method will walk you through every step with confidence with lots of tips, tricks, things to avoid and the secret for making it the most flavorful!

    Cade and I have tested this recipe for years to make sure it’s as easy and reliable as it is impressive—and trust me, once you try it, you’ll never make prime rib any other way.

    Why This Prime Rib is the Best

    I don’t know what it is about prime rib, but you throw that out there and people seriously come running.

    Foolproof: If you follow the instructions step by step, you’ll get a perfect prime rib every time!

    Texture: It is tender, melt-in-your-mouth, juicy with a delicious crust on the outside.

    Flavor: The ingredients are so simple but the flavor is next level. Just salt, pepper, butter and garlic is all you need to compliment the deep beefy flavor of the prime rib.

    Showstopper: You’ve invested some money into this cut of meat, let’s make it the showstopper of your holiday feast!

    What is Prime Rib?

    Standing Rib Roast and Prime Rib Roast are the same exact same thing. It’s just that different people call them different things. A prime rib is a cut of beef from the primal rib, one of the nine cuts of beef. While the entire rib section comprises ribs six through twelve, a standing rib roast may contain anywhere from two to seven ribs, just depending on what you buy as there are options!

    Close-up of juicy prime rib slices showing tender marbling and crispy outer crust.

    Ingredients You’ll Need

    People love the tender, mouthwatering beef but for me that’s not even the best part. I’m all about the outside. It’s all caramelized and packed full of flavor. I’m telling you, it’s like the burnt ends on a brisket. It’s so, so good!!!! Here is everything you’ll need to deliver that flavor:

    • Standing Rib Roast, Prime Rib: The star cut—rich, juicy, and tender.
    • Kosher Salt: Draws out moisture and seasons deeply.
    • Black Pepper: Enhances flavor and adds warmth.
    • Butter: Build an aromatic crust.
    • Garlic: Helps crisp the exterior while keeping it juicy.

    Seems too simple, right?! Now let’s see how it’s done…

    How to Cook Prime Rib (Step-by-Step)

    I’ve shared very detailed instructions on the best way to cook prime rib in the recipe card below. But the basic steps to making the best prime rib EVER are as follows: 

    1. Carefully slice the meat off the bones and rub kosher salt all over the outside of the roast. Refrigerate, uncovered, for at least 24 hours. This is the step that will change everything!
    2. Let the prime rib come to room temperature before searing it in an oiled skillet. 
    3. Once cool enough to handle, tie the meat back onto the bones. 
    4. Transfer roast to a wire rack set on top of a rimmed baking sheet. Season with pepper, then rub with garlic butter. 
    5. Roast at 200ºF until the meat registers your desired internal temperature (see our notes below for doneness info). 
    6. Remove roast from oven and tent loosely with aluminum foil. Let rest for at least 30 minutes before returning to oven to broil the very top. 
    7. Cut twine from meat, slice, and serve! 

    Is this the best prime rib roast recipe ever?? I think it might just be! Do you feel like you can do it? I hope so!

    a whole roasted prime rib with a garlicky, buttery, parsley crust on the outsidea whole roasted prime rib with a garlicky, buttery, parsley crust on the outside

    Prime Rib FAQs

    What’s the Difference Between Prime Rib vs Ribeye?

    The “Prime Rib” is basically just a marketing term. It refers to a standing rib roast from that section or cut. The Ribeye Roast is a rib roast that has been carved off of the bone. It is the same piece of meat as a standing rib roast.

    How to Buy Prime Rib

    Most stores don’t sell very high quality Prime Rib cuts. The first thing you should do is head to a butcher that you trust. Look for a prime rib roast with an untrimmed fat cap (ideally ½ inch thick). We prefer the flavor and texture of prime-grade beef, but choice grade will work as well, just ask the butcher which he has.
    If possible, buy a prime rib roast that has the bones attached. This isn’t always the case and you’ll be fine if they aren’t, but tying the ribs to the meat will give you a more even, juicy roast versus boneless.

    Why is Prime Rib so Expensive?

    Oh, I’m so with you, why is prime rib roast so expensive?! The more marbling, the more flavorful it will be. A full prime rib is cut from the 6th through 12th ribs of the cow, so seven ribs in total, meaning you are getting quite a lot of meat and bones. It’s one of those cuts that ends up being extra work for a butcher and extra juicy for you, also making it more expensive. 

    How Much Prime Rib Per Person?

    It’s so hard to know how much meat people are going to eat. I like to use the rule for prime rib of about 1 pound per adult.
    – How much prime rib for 8 adults? A 4-bone prime rib will feed 8 to 10 people.
    – How much prime rib for 20 adults? An 8 to 10 bone prime rib is better for 20 people.

    How Long to Cook Prime Rib

    Depending on how done you want it to be, your roast will be in the oven for anywhere from 3 ½ to 4 ½ hours. If you need prime rib done faster, try our Instant Pot Prime Rib! It’s delicious!

    How to Remove the Bones from a Prime Rib Roast

    To remove the bones from the roast, use a very sharp knife, we prefer to only use Wusthof,  and run it down the length of the bones, following the contours of the roast as closely as possible until the meat is separated from the bones.

    Prime Rib Temperature Guide

    Generally speaking, prime rib is served rare to medium rare, but I’ll be honest, I like mine more like medium. It’s entirely up to you and I’ll put all of the different prime rib temperatures and times below.

    • Medium Rare Prime Rib — Medium rare means the meat is mostly pink with a deeper, nearly red center. The temperature should be 130 to 134ºF. 
    • Medium to Medium Well Prime Rib — The temperature should be 135 to 140°F.
    • Well Done Prime Rib — The temperature should be 140 to 145°F.
    Sliced prime rib roast with a perfectly browned crust and juicy pink center on a serving plate.Sliced prime rib roast with a perfectly browned crust and juicy pink center on a serving plate.

    What to Serve with Holiday Prime Rib

    When it comes to a holiday dinner spread with prime rib as the star, I love to accompany it with all our favorite side dishes. Here are some suggestions:

    And it would be a holiday dinner without some decadent desserts! A few of our favorites are

    Tips for Perfect Prime Rib Every Time

    I’ve messed up enough Prime Rib recipes to know exactly what you should and shouldn’t do. Here are my top 3 tips:

    Carrian CheneyCarrian Cheney

    #1 Overnight Salting!

    Others may try to fool you into thinking the most important thing is the resting stage, which is up there for sure, but it’s not number 1.

    Rub a good quality kosher salt all over the meat the day before you want to cook it.

    Place it in the refrigerator overnight, UNCOVERED in order to enhance the beefy flavor while dissolving some of the proteins, which yields a buttery-tender, juicy roast.

    #2 Keep the Oven Door Shut!

    I was super worried about undercooking the roast the first time I made it so I checked it too often. This was lengthening the cooking process and ended up cooking it over medium temperature. Monitoring the roast with a meat-probe thermometer is best.

    If you use an instant-read meat thermometer like this Thermopro Instant Read, open the oven door as little as possible. Also, remove the roast from the oven while taking its temperature, so you aren’t letting out extra heat.

    If your roast has not reached the temperature you wanted in the time range specified, heat the oven to 200 degrees, wait for 5 minutes, then shut it off, and continue to cook the roast until it reaches the desired temperature.

    #3 Let the Prime Rib Roast Rest!

    Once the roast has reached the desired internal temperature, remove it from the oven and let it rest before slicing and serving it to your guests.

    Heat drives juices toward the center of the meat. Think of when you cut into a steak that hasn’t rested and the juices all run out and it’s chewy versus at a restaurant where you notice that the juices are perfectly distributed. A rest gives juices the chance to redistribute themselves.

    You’ll want to loosely tent the meat with foil and let it rest for 20- 30 minutes before carving.

    Storing, Freezing and Reheating

    Prime rib leftovers store for 5 to 7 days in the fridge or up to a month in the freezer in an airtight container.

    To reheat it, preheat the oven to 250 degrees F, place the sliced prime rib in a baking dish with a few tablespoons of beef broth, cover tightly with foil, and let it heat for about 10 minutes.

    Recipe Tip

    If this timing doesn’t work with your schedule, we also have posts for smoked prime rib and slow cooker prime rib. Check those out and see if one of those cooking methods works better for your schedule.

    When you slice into that perfectly cooked prime rib and see the rosy, tender center, you’ll know all that love and patience were worth it. This recipe truly delivers every time — tender, juicy, flavorful, and worthy of any special occasion (or just a cozy Sunday dinner).

    Pair it with your favorite sides, gather your people, and enjoy restaurant-worthy prime rib roast right in the comfort of your own kitchen. Once you try it, I promise — you’ll never make prime rib any other way.

    More Decadent MAIN DISHES You Must Try:

    Watch How to Make Prime Rib…

    Prevent your screen from going dark

    • Using a very sharp knife, cut slits in the outer surface layer of fat, spaced 1 inch apart, in cross pattern, much like crossing on a baked ham. Do not cut into the meat.

      7 Pound Standing Rib Roast

    • Gently slice down through the meat, following the bones to remove them from the meat. Do not discard.

    • Rub 2 heaping tablespoons of Kosher salt over entire roast and especially rub it into the slits.

      2 Tablespoons Kosher Salt

    • Place the meat back on bones and onto a plate.

    • Refrigerate the meat, uncovered, at least 24 hours and up to 96 hours.

    • Place the meat on the counter to rest for 2-3 hours so it takes the chill off.

    • Adjust the oven rack to a middle position and heat the oven to 200 degrees F.

    • Heat oil in 12-inch skillet or dutch oven over high heat until smoking.

    • Sear sides and top and avoid the bottom of the roast where you removed the bones (reserving bone on the plate). Place meat back on the rib bones, so bones fit where they were cut, and let cool for 10 minutes so you can touch it; tie meat to bones with 2 pieces of twine between the ribs.

    • Transfer the roast, fat side up, to a wire rack set in a rimmed baking sheet and season with pepper.

      1 ½ teaspoons Black Pepper

    • Mix the butter and garlic in a bowl, and rub it all over the meat.

      4-6 Cloves Garlic, 4 Tablespoons Butter

    • Roast until meat registers 120 degrees F, 3 ½ to 4 ½ hours.

    • Turn off the oven; leave the roast in oven, opening door as little as possible, until meat registers about 120℉ for rare or about 125℉ for medium-rare, 135-140°F for medium, and 140-145°F for well done, 30 to 75 minutes longer.

    • Remove roast from oven (leave roast on baking sheet), tent loosely with aluminum foil, and let rest for at least 30 minutes and up to 75 minutes.

    • Adjust the oven rack about 8 inches from broiler element and heat broiler. Remove foil from the roast. Broil until top of roast is well browned and crisp, 2 to 8 minutes.

    • Transfer roast to carving board; cut twine and remove roast from ribs.

    • Slice meat into 3/4-inch-thick slices. Season with coarse salt to taste along with any drippings turned to gravy, and serve.

    To reheat, place in a baking pan, pour a little au jus or beef broth over it,  and cover with foil.  Bake at 300 degrees for about 20 minutes, depending on size.

    Serving: 1g, Calories: 990kcal, Carbohydrates: 1g, Protein: 43g, Fat: 89g, Saturated Fat: 38g, Cholesterol: 204mg, Sodium: 1577mg, Potassium: 710mg, Fiber: 1g, Sugar: 1g, Vitamin A: 140IU, Vitamin C: 1mg, Calcium: 29mg, Iron: 5mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

    garlic prime rib on a plattergarlic prime rib on a platter

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    Carrian Cheney

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  • Brazil and U.S. to Meet ‘Immediately’ to Seek Tariff Solutions

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    Brazil’s President Luiz Inacio Lula da Silva said he had a positive meeting on Sunday with U.S. President Donald Trump, and their respective teams will start “immediately” to discuss tariffs and other matters.

    Trump and Lula spoke on the sidelines of the ASEAN summit in Kuala Lumpur, Malaysia in a meeting to overcome tensions between Brazil and the United States after Trump increased tariffs on U.S. imports of most Brazilian goods to 50 percent from 10 percent in August.

    “We agreed that our teams will meet immediately to advance the search for solutions to the tariffs and sanctions against Brazilian authorities,” Lula said in a social media post following the meeting.

    Trump had linked the tariff move to what he called a “witch hunt” against Jair Bolsonaro, the South American country’s former president. The U.S. government also put sanctions on a number of Brazilian officials, including Supreme Court Justice Alexandre de Moraes, who oversaw the trial that led to Bolsonaro’s conviction for attempting a coup.

    Ahead of the meeting on Sunday though, Trump said he could reach some agreements with Lula.

    “I think we should be able to make some pretty good deals for both countries,” Trump said.

    Lula previously described the tariff hike as a “mistake”, citing a $410 billion U.S. trade surplus with Brazil over 15 years.

    Brazil’s Foreign Minister Mauro Vieira said negotiations will start immediately to work on solutions and a meeting with the U.S. delegation was planned for Sunday.

    “We will establish a negotiation schedule and establish the sectors we will talk about so that we can move forward,” Vieira told journalists at the summit, adding that Brazil had requested that tariffs be suspended during the negotiation process.

    It was not immediately clear if the United States agreed to the request.

    U.S. Treasury Secretary Scott Bessent, Secretary of State Marco Rubio and Trade Representative Jamieson Greer were present at the meeting, Vieira said.

    “We hope to conclude bilateral negotiations that address each of the sectors of the current American (tariffs on) Brazil in the near future, in a few weeks,” Vieira added.

    Bolsonaro was not mentioned in the meeting, said Marcio Rosa, the executive secretary for Brazil’s ministry of development, industry and commerce, who stood next to Vieira.

    Higher U.S. tariffs on Brazilian goods have begun reshaping the global beef trade, pushing up prices in the United States and encouraging triangulation via third countries such as Mexico, while Brazilian exports to its biggest beef market, China, are booming.

    Brazilian beef industry group Abiec said it viewed the meeting between the two leaders as a positive step.

    “The understanding between the two countries can preserve the competitiveness of the Brazilian product, guarantee predictability for exporters and expand the presence of (Brazilian) beef in the North American market,” it said in a statement.

    Globally, Brazil’s total beef exports, including fresh and processed meat, edible offal and tallow, generated $1.92 billion in revenue in September, with volumes reaching 373,867 metric tons, up 49 percent in value and 17 percent in volume year-on-year.

    Brazilian coffee industry group ABIC said it was confident in the historic partnership between the two countries. Brazil is the world’s top coffee producer and exporter, while the United States is the biggest importer.

    “The recent meetings between the presidents of the United States and Brazil have been more positive, and at ABIC we are optimistic,” ABIC president Pavel Cardoso said in a statement.

    Reporting by Trevor Hunnicutt and Eduardo Simoes; Additional reporting by Roberto Samora; Writing by Oliver Griffin; Editing by John Mair, David Stanway, Will Dunham and Elaine Hardcastle

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  • Might Meat Trigger Parkinson’s Disease?  | NutritionFacts.org

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    What does the gut have to do with developing Parkinson’s disease?

    Parkinson’s disease is an ever-worsening neurodegenerative disorder that results in death and affects about 1 in 50 people as they get older. A small minority of cases are genetic, running in families, but 85% to 90% of cases are sporadic, meaning they seem to pop up out of nowhere. Parkinson’s is caused by the death of a certain kind of nerve cell in the brain. Once about 70% of them are gone, the symptoms start. What kills off those cells? It still isn’t completely clear, but the abnormal clumping of a protein called alpha-synuclein or α-synuclein is thought to be involved. Why? Researchers injected blended Parkinson’s brains into the heads of rats and monkeys, and Parkinson’s pathology and symptoms were induced. It can even happen when injecting just the pure, clumped α-synuclein strands themselves. How, though, do these clumps naturally end up in the brain?

    As I discuss in my video The Role Meat May Play in Triggering Parkinson’s Disease, it all seems to start in the gut. The part of the brain where the pathology often first appears is directly connected to the gut, and we have direct evidence of the spread of Parkinson’s pathology from the gastrointestinal (GI) tract to the brain: α-synuclein from brains of Parkinson’s patients is taken up in the gut wall and creeps up the vagal nerves from the gut into the brain—at least that was the case in rats. If only we could go back and look at people’s colons before they got Parkinson’s. Indeed, we can. Old colon biopsies from people who would later develop Parkinson’s were dredged up, and, years before symptoms arose, you could see the α-synuclein in their gut.

    Research supported by the Michael J. Fox Foundation has found that you can reliably distinguish the colons of patients from controls by the presence of this Parkinson’s protein lodged in the gut wall. But how did it get there in the first place? Are “vertebrate food products…a potential source of prion-like α-synuclein”? Indeed, nearly all the animals with backbones that we consume—cows, chickens, pigs, and fish—express the protein α-synuclein. So, when we eat common meat products, when we eat skeletal muscle, we’re eating nerves, blood cells, and the muscle cells themselves. Every pound of meat contains, on average, half a teaspoon of blood, and that alone could be an α-synuclein source to potentially trigger a clumping cascade of our own α-synuclein in the gut. Though “it may seem intuitive that dietary α-synuclein could seed aggregation in the gut,” this kind of buildup, what evidence do we have that it’s actually happening?

    We have some pretty interesting data. There’s a surgical procedure called a vagotomy, in which the big nerve that goes from our gut to our brain—the vagus nerve—is cut as an old-timey treatment for stomach ulcers. Would cutting communication between the gut and the brain reduce Parkinson’s risk? Apparently so, suggesting that the gut to brain’s vagal nerve may be critically involved in the development of Parkinson’s disease.

    Of course, “many people regularly consume meat and dairy products, but only a small fraction of the general population will develop PD,” Parkinson’s disease. So, there must be other factors at play that “may provide an opportunity for unwanted dietary α-synuclein to enter the host, and initiate disease.” For example, our gut becomes leakier as we age, so might that play a role? What else makes our gut leaky? “Dietary fiber deprivation has also been shown to degrade the intestinal barrier and enhance pathogen entry.” So, this raises “possibilities for food-based therapies.”

    Parkinson’s patients have significantly less Prevotella in their gut, a friendly fiber-eating flora that bolsters our intestinal barrier function. So, low levels of Prevotella are linked to a leaky gut, which has been linked to intestinal α-synuclein deposition, but fiber-rich foods may bring Prevotella levels back up. “Therefore, it is possible that by adopting a plant-based diet, in addition to the beneficial effects of phytonutrients, increasing overall fiber intake may modify gut microbiota and gut permeability [leakiness] in beneficial ways for people with PD.”

    So, does a vegan diet—one with lots of fiber and no meat—reduce risk for Parkinson’s? Parkinson’s “appears to be rare in quasi-vegan cultures,” with rates that are about five times lower in rural sub-Saharan Africa, for instance. All this time, we were thinking the benefits seen for Parkinson’s from plant-based diets were due to the antioxidants and anti-inflammatory nature of the animal-free diets, but maybe it’s also due to the increased intestinal exposure to fiber and decreased intestinal exposure to ingested nerves, muscles, and blood.

    Wasn’t that fascinating? For more on Parkinson’s, see the related posts below.

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    Michael Greger M.D. FACLM

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  • Sweet Potato Beef Bowl with Hot Honey – Simply Scratch

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    This Sweet Potato Beef Bowl with Hot Honey is packed with protein and is a nutrient dense meal that will keep you full and satisfied. Roasted sweet potatoes, seasoned cooked ground beef is served with cottage cheese, black beans and avocado. Before serving a drizzle of hot honey adds spicy sweetness that adds so much delicious flavor! Great for a healthy meal or for meal prep! Yields 4 servings.

    Sweet Potato Beef Bowl with Hot Honey

    Love to meal prep? Add this sweet potato beef bowl to your repertoire!

    As much as I wish I could claim this creation, I actually got the inspiration from a viral recipe on TikTok. However, it’s just too good not to share!  In my version, I roast seasoned red sweet potatoes in the oven while browning ground beef. Note: I like to use Force of Nature’s ancestral beef blend, however you can use any type of ground beef you prefer! Then I divvy both up among containers or bowls, topping the beef with shredded sharp cheddar and adding in cottage cheese and black beans (my high fiber twist on this recipe). Before serving I add in a little avocado and drizzle with a little hot honey.

    Although adding hot honey sounds a bit crazy, it’s actually quite delicious and adds subtle sweetness and spice!

    Sweet Potato Beef Bowl with Hot HoneySweet Potato Beef Bowl with Hot Honey

    SO easy, plus it’s high in fiber and protein too!

    Sweet Potato Beef Bowl with Hot Honey Sweet Potato Beef Bowl with Hot Honey

    To Make These Hot Honey Sweet Potato Beef Bowls You Will Need:

    • sweet potatoes– I like to use red sweet potatoes.
    • avocado oil – Or extra light olive oil.
    • kosher salt – Enhances the flavors in this dish and helps soften when roasting.
    • cumin (ground) – Adds earthiness and warmth, with an edge of citrus.
    • garlic powder – Adds flavor that’s sweeter yet milder than fresh garlic.
    • onion powder – Lends bold oniony flavor.
    • paprika – Lends color and subtle flavor.
    • ground beef – Use any type of ground beef you prefer – nutritional information may change.
    • all-purpose season salt – Use homemade or store-bought (I.e. Lawry’s).
    • cottage cheese – I use 2% low-fat but use what you like – nutritional information may change.
    • black beans – Use canned black beans, rinsed and drained.
    • avocado – Lends richness and creaminess.
    • sharp cheddar cheese – Or a cheese of your choice.
    • hot honey – Or regular honey works just as good without the heat.
    • freshly ground black pepper – This adds distinct bite and flavor.

    diced sweet potatoes, oil and spicesdiced sweet potatoes, oil and spices

    Roast The Sweet Potatoes:

    Preheat your oven to 375°F ( or 190°C).

    Line a large rimmed baking pan with parchment. Add 1 pound of (scrubbed clean and patted dry) diced sweet potatoes, 1 tablespoon avocado oil, 1 teaspoon kosher salt, 1/2 teaspoon each cumin, garlic powder, onion powder and paprika.

    toss to coat and roasttoss to coat and roast

    Toss well to coat and roast 25 to 30 minutes or until tender, rotating the pan halfway to ensure even cooking and browning.

    roasted sweet potatoesroasted sweet potatoes

    Remove and set off to the side.

    ground beef in skilletground beef in skillet

    Make the Ground Beef Mixture:

    While, the sweet potatoes are in the oven, in a 10-inch skillet, add 1 pound of ground beef. Using a spatula to break up the beef into crumbles.

    cooked ground beef and seasoningcooked ground beef and seasoning

    Cook until no longer pink before draining and discarding the fat from the pan. Then season with 1-1/2 teaspoons of all-purpose season salt.

    seasoned ground beef mixtureseasoned ground beef mixture

    Toss to combine.

    Sweet Potato Beef Bowl with Hot HoneySweet Potato Beef Bowl with Hot Honey

    Build The Bowl:

    In a shallow bowls divide the sweet potatoes, ground beef and black beans. Add 1/2 cup of cottage cheese, 1/4 avocado, and 1/2 ounce of sharp cheddar cheese to each bowl. Drizzle with hot honey and season with freshly ground black pepper. I also sprinkle a little kosher salt over the avocado, cottage cheese and black beans.

    Sweet Potato Beef Bowl with Hot HoneySweet Potato Beef Bowl with Hot Honey

    You could also add sliced green onions or cilantro here if you wish.

    Click Here For More High Protein Recipes!

    Sweet Potato Beef Bowl with Hot HoneySweet Potato Beef Bowl with Hot Honey

    Enjoy! And if you give this recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Sweet Potato Beef Bowl with Hot HoneySweet Potato Beef Bowl with Hot Honey

    Yield: 4 servings

    Sweet Potato Beef Bowl with Hot Honey

    This Sweet Potato Beef Bowl with Hot Honey is packed with protein and nutrient dense meal that will keep you full and satisfied. Roasted sweet potatoes, seasoned cooked ground beef is served with cottage cheese, black beans and avocado. Before serving a drizzle of hot honey adds spicy sweetness that adds so much delicious flavor! Great for a healthy meal or for meal prep!

    Prep Time: 10 minutes

    Cook Time: 30 minutes

    Total Time: 40 minutes

    • 1¼ pounds sweet potatoes
    • 1 tablespoons avocado oil
    • 1 teaspoon kosher salt
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon onion powder
    • 1/2 teaspoon paprika
    • 1 pound lean ground beef, or ground beef of your choice
    • 1½ teaspoons all-purpose season salt
    • 16 ounces cottage cheese, I use 2% or low-fat
    • 6 ounces cooked black beans, i.e canned
    • 1 small ripe avocados, sliced or diced
    • 2 ounces sharp cheddar cheese, shredded
    • hot honey, just a drizzle
    • freshly ground black pepper
    • Preheat your oven to 375°F ( or 190°C).Line a large rimmed baking pan with parchment.

    • To the pan, add diced sweet potatoes, avocado oil, kosher salt, cumin, garlic powder, onion powder and paprika. Toss well to coat and roast 25 to 30 minutes or until tender, rotating the pan halfway to ensure even cooking and browning.

    • While, the sweet potatoes are in the oven, in a 10-inch skillet, add the ground beef. Using a spatula to break up the beef into crumbles. Cook until no longer pink before draining and discarding the fat from the pan. Then season with all-purpose season salt and toss to combine.

    • In a shallow bowls divide the sweet potatoes, ground beef and black beans. Add 1/2 cup of cottage cheese, 1/4 avocado, and 1/2 ounce of sharp cheddar cheese to each bowl. Drizzle with hot honey and season with freshly ground black pepper. I also sprinkle a little kosher salt over the avocado, cottage cheese and black beans.

    Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

    Serving: 1serving, Calories: 574kcal, Carbohydrates: 44g, Protein: 47g, Fat: 24g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 92mg, Sodium: 1408mg, Potassium: 1183mg, Fiber: 9g, Sugar: 9g, Vitamin A: 20344IU, Vitamin C: 6mg, Calcium: 243mg, Iron: 5mg

    Author: Laurie McNamara

    Course: Mains & Entrees

    Cuisine: American

    This post may contain affiliate links.

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    Laurie McNamara

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  • I’ve Made 190 Dinners This Year, But THIS Is the “Most Delicious”, Says My Entire Family

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    Kelli FosterCulinary Producer

    I’m a recipe developer, food writer, stylist, and video producer (and The Kitchn’s Dinner Therapist), with more than 10 years professional experience. Since graduating from The French Culinary Institute, I’ve authored 3 cookbooks: Buddha Bowls, Plant-Based Buddha Bowls, and The Probiotic Kitchen.

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    Kelli Foster

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  • Cardi B Calls BIA A ‘P***y’ For Conveniently Copping Preggo Pleas, Claims BIA Sabotaged Offset Marriage During Pregnancy With Blossom

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    The girls are STILL fighting! Cardi B called BIA a “p***y” for copping pleas about beefing during her pregnancy now, but allegedly spreading cheating accusations to Offset’s friend when Bardi was “five months pregnant with Blossom last year.”

    Source: Prince Williams/ANGELA WEISS

    BIA pulled a J. Cole and waved the white flag as Cardi B’s never-ending feud with Nicki Minaj and rappers who backed up Barbie exploded again last week. While the embattled rap divas traded insults about each other’s parenting skills, the Boston rapper realized she’s not on that type of time. While promoting the Oct. 10 release of Bianca on Hot97, BIA denied dedicating her debut album to coming for Cardi.

    She threw shade at Cardi’s (and Pardi’s) pen, but told Nessa she didn’t want to compete with Cardi unless they’re getting in the booth together. If you say so, sis!

    “Why would I? I don’t care about anybody that much to get up and dedicate my life to like, ‘Oh, let me get at her.’ Like, no way, bro, that’s crazy,” the “Whole Lotta Money” mami said.

    “It’s like a little beneath me because that was a year ago for me,” BIA added about continuing the feud after another diss by Cardi.”So now this album was coming out on Oct. 10 either way, whether she dissed me or not.”

    On “Pretty & Petty,” Cardi didn’t hold back on “diarrhea BIA” about everything from her body to her relevance. Still, BIA said she charged it to the game rather than taking it personally.

    “I was like, ‘Well, I’m glad she felt like she’d get that off.’ I knew it was coming because this is rap. I’m competitive so, like, I diss you, you diss me … It’s part of the game,” she explained.

    BIA didn’t let up on the copycat claims about Really Her and Cardi B’s “Enough,” but she welcomed a creative challenge rather than continuing to beef with an expecting mother.

    “I can go get on your a** again, but it’s like, girl, enjoy your pregnancy. My mother didn’t raise me to be dragging a pregnant lady. That’s out,” she continued.

    BIA may have conveniently moved on, but Cardi pulled up to call her out for copping pleas. Check out Cardi B putting BIA on blast for messing with her marriage to Offset after the flip!

    Cardi B Reenters The Chat, Drags BIA For Cowardly Comeback After Losing Their Beef: “You Can’t F**k With Me!”

    In the latest chapter of Cardi B vs. everybody, Vibe reports she took to X (formerly Twitter) Spaces to set the record straight. The “Louder” star may claim she’s taking the high road, but Bardi is still ready to take it to hell.

    “Last year, everybody was laughing, making fun, hyping b***hes up. Now that I’m talking my s**t, I’m a bully? Nah, I ain’t no f**king bully. I’m just not a p***sy!” Cardi claimed.

    “It’s like b***h, I done told you before. You’re not interesting enough for me to look at you. You’re not creative, your music is boring, everything about you is boring. I don’t care nothing about you,” Cardi clapped back. “You wanted a rap beef and you lost. Every single time these b***hes be losing, they delete they f**king wack a** diss records. You can’t f**k with me. I’m a real artist, for real.”

    Cardi Says Beefing With A Pregnant Woman Couldn’t Be “Beneath” BIA Because She Allegedly Messed With Her Marriage To Offset During Cardi’s Pregnancy With Blossom

    Cardi also accused BIA of throwing rocks about cheating allegations after they squashed the beef, and now hiding her hands.

    “This girl is going to tell a very popular producer, [who’s] cool with my ex, that I was cheating on him. I was like, ‘What?! Never, never, never!’ And it’s not Stefon [Diggs] because I have proof of when I started to Stefon,” Cardi explained.

    The soon-to-be mom of four asked the producer directly and said he confirmed that BIA spread this rumor about an affair with a gang member. Cardi said this was a dead giveaway as BS because “hood n***as” and gang members excite people who “are not from the hood” like BIA. However, she says that’s not her type.

    The “Bodega Baddie” also shut down BIA’s claims that she has too much home training to beef with a pregnant woman. The record-breaking rapper said BIA was “goingggg around saying I stepped outside of my marriage when I was five months pregnant with Blossom last year.” Is it “Oochie Wally” or “One Mic?”

    Welp, it looks like Cardi is still very much the drama, and her memory is as long as her bundles when it’s time to fact-check.

    Do you think the feud between Cardi B and BIA is really over or will one of the baddies spin the block on their beef again?

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    lexdirects

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  • I Make Brisket Chili Every Fall Just for the Leftovers (You’ll Never Cook It Another Way)

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    Rachel PerlmutterCulinary Producer

    I’m a recipe developer, food stylist, and content producer. I’ve spent the past seven years at meal kit companies like Marley Spoon and Dinnerly, teaching at food nonprofits, and doing a little farming. Originally from Houston, I live with my partner, dog, cat, and rabbit. We all love local, seasonal produce.

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    Rachel Perlmutter

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  • The Best Lasagna Soup Recipe

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    This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.

    This lasagna soup recipe has everything you love about classic lasagna with savory meat, tender pasta, rich tomato sauce, and plenty of melty cheese all in one cozy bowl.

    A few years ago my husband and I had the chance to go to New York and film two episodes of Paula’s Party. It was such a fun experience. We even got to meet Carson Kressley, Cheri Oteri, Jason Priestly and a bunch of others. One of the dishes Paula made was Tastes Like Lasagna Soup and it smelled amazing. We were so disappointed we didn’t get to taste it, so when we got home we created our own version. It quickly became a favorite.

    A photo of Carrian and her husband in front of the Food Network Logo at the Food Network Offices in New York.

    There’s just something about lasagna soup that feels like home. It’s saucy, cheesy, cozy, and truly the best kind of comfort food.

    a photo of a bowl full of hearty lasagna soup topped with melted cheese and chopped fresh herbs.a photo of a bowl full of hearty lasagna soup topped with melted cheese and chopped fresh herbs.

    Ingredients for Lasagna Soup

    This soup recipe is a cross between a creamy soup and broth soup due to the addition of a little ricotta. It’s hearty, beefy, and delicious. In other words, perfection. Here is what you will need:

    • Olive Oil: For sautéing veggies
    • Minced Vegetables: Diced onion (red), garlic, and bell peppers
    • Fresh Herbs: Oregano, parsley, and basil
    • Ground Beef: 80/20 for rich flavor
    • Beef Broth: Forms the soup base
    • Ricotta Cheese: Adds creaminess
    • Fire Roasted Diced Tomatoes: Smoky flavor with a hint of heat
    • Marinara Sauce: Rao’s recommended (stock up at Costco sales!)
    • Parmesan Rind: Simmer for flavor, remove before serving
    • Lasagna Noodles: Use broken pieces or break up fresh ones
    • Mozzarella Cheese: Melty and gooey topping
    • Garlic Bread: Optional but perfect for dipping

    Scroll to the end of the post to the recipe card to see all the measurements and details.

    a photo of a white soup bowl full of lasagna soup topped with melted mozzarella cheese.a photo of a white soup bowl full of lasagna soup topped with melted mozzarella cheese.

    How to Make Lasagna Soup

    This recipe comes together so quickly, and the steps are super easy. Here are the basic steps:

    1. Sauté: Cook the vegetables until tender, then stir in the herbs and seasonings.
    2. Brown: Add the beef, cook until browned, and drain any excess grease.
    3. Simmer:Stir in all remaining ingredients (except pasta and cheese) and let simmer for at least 30 minutes, or up to all day for deeper flavor.
    4. Add: Drop in the pasta and cook until tender.
    5. Finish: Top with cheese and broil until hot, melted, and golden.

    The full list of instructions can be found in the recipe card at the end of the post.

    a photo of minced red onions, garlic, bell pepper and herbs being sauteed in a ceramic dutch oven.a photo of minced red onions, garlic, bell pepper and herbs being sauteed in a ceramic dutch oven.

    Notes for A Better Lasagna Soup

    Carrian’s Tips:

    Carrian CheneyCarrian Cheney

    Noodles & leftovers: Lasagna noodles soak up broth the longer they sit, so I always wait until the last 15 minutes to add them. If you’re planning to freeze the soup or make a big batch for later, keep the noodles separate and add them fresh when reheating for best texture.

    All-day simmer: This soup is perfect for making in the morning and letting it bubble away on low heat. By dinnertime, the flavors are deep and rich, and your whole house will smell like an Italian kitchen.

    Herb swaps: Fresh herbs are amazing, but not required. I love using Gourmet Garden tubes for convenience, or you can substitute dried herbs—just remember to use half the amount since dried are more concentrated.

    Parmesan rind magic: Never throw away parmesan cheese rinds! Adding one to your soup while it simmers infuses the broth with a salty, nutty richness that you can’t get any other way. Just fish it out before serving. It’s a simple trick that elevates soups, sauces, and even stews.

    Cheese pull & bread dunk: The melted, broiled cheese on top is the showstopper. Gooey, golden, and comforting. And while it might seem optional, dipping warm, crusty garlic bread into the soup makes the whole meal next-level cozy.

    a photo of a small section of parmesan rind sitting on a wooden spoon being held above a pot of soup.a photo of a small section of parmesan rind sitting on a wooden spoon being held above a pot of soup.

    Variations & Substitutions

    You can easily make this lasagna soup vegetarian by skipping the ground beef and using vegetable broth instead of beef broth. Want to switch up the protein? Try half ground beef and half Italian sausage, or use ground turkey or chicken for a lighter option. No regular lasagna noodles? No problem! Bow tie pasta works perfectly, and for a fun twist, try mafalda pasta, which looks like mini lasagna noodles (though it can be harder to find).

    For added variety, toss in mushrooms, yellow squash, zucchini, carrots, or spinach cut into bite-sized pieces. Boost the flavor with spices like red pepper flakes, adding just a pinch or sprinkle to taste. Top with your favorite types of cheese for a rich, melty finish.

    Slow Cooker & Instant Pot Instructions

    This lasagna soup works perfectly in both the crock pot and Instant Pot.

    Slow Cooker

    For the slow cooker, follow the stovetop instructions through step 7, then transfer everything to the crock pot and cook on low for 6–8 hours. Add the pasta 15 minutes before serving, top with cheese, and broil in oven-safe bowls for a melty, golden finish.

    Instant Pot

    For the Instant Pot, follow the recipe through step 5 using sauté mode. Once cooked, continue to step 10, place the lid on, and cook on high pressure for 5 minutes, then quick release. Add cheese on top and replace the lid to let it melt. For broiled cheese, transfer the soup to oven-safe bowls and broil until golden.

    a photo of a bowl full of lasagna soup topped with melted cheese and chopped fresh herbs.a photo of a bowl full of lasagna soup topped with melted cheese and chopped fresh herbs.

    What to Serve With This Lasagna Soup Recipe

    I highly recommend serving garlic bread as a side, or any crusty bread you love. A baguette works perfectly, or try our no-knead artisan bread for an extra touch. To balance the richness, I also love a bright, fresh salad on the side. Caesar salad is a classic favorite!

    Storing, Freezing and Reheating Lasagna Soup

    Properly stored, lasagna soup will keep for 3-4 days in the refrigerator. Store leftovers in an airtight container.

    If you want to double the recipe and freeze some of it, do not add the pasta or cheese. Let the soup cool completely and freeze it in a ziploc bag or a freezer safe container. It will keep for up to 6 months.

    To reheat refrigerated soup, just zap it in the microwave until warmed through. You can also reheat it on the stovetop. To reheat frozen soup, let the soup thaw at room temperature for about 30 minutes. Then place it in a pan and heat until boiling. Then add the noodles and let simmer until the noodles are cooked. Top with cheese if desired.

    a photo of a large bowl full of lasagna soup topped with melted mozzarella and chopped fresh herbs.a photo of a large bowl full of lasagna soup topped with melted mozzarella and chopped fresh herbs.

    Why You Will Love This Recipe

    This whole recipe can be made in one bowl, which makes prepping, cooking and cleanup such a cinch. Plus, your kids will love it too!

    Speaking of cleanup, making a traditional lasagna takes all sorts of pots and pans and mountains of dishes. It really is just a mess afterward (but totally worth it because lasagna is so dang good). With this soup, you get all the same flavors without the mess.

    a photo of a bowl of lasagna soup topped with melted cheese and someone pulling a spoon out of the bowl with cheese stringing from it.

    Lasagna soup is so hearty and so comforting! It makes a great dinner for guests or to take to a neighbor. It really is loved by all, even my picky eaters!

    More Soup Recipes You’ll Love:

    Watch How This Lasagna Soup is Made…

    • 1 Tablespoon Olive Oil
    • 4 Cloves Garlic, small, minced
    • 1 Red Onion, minced *see note
    • 1 Bell Pepper, minced
    • ½ teaspoon Fresh Oregano, chopped
    • 1 Tablespoon Fresh Parsley, chopped
    • 1 ½ teaspoon Fresh Basil, chopped
    • ½ teaspoon Salt
    • ¼ teaspoon Pepper
    • 1 Pound Ground Beef
    • 32 Ounces Beef Broth
    • ½ Cup Ricotta
    • 32 Ounces Marinara Sauce, *Rao’s is our favorite
    • 14 Ounces Fire Roasted Diced Tomatoes
    • 1″ Parmesan Rind
    • 2 Cups Lasagna Noodles, broken
    • 1 Cup Mozzarella Cheese, shredded
    • Garlic Bread, for dipping

    Prevent your screen from going dark

    • In a heavy bottomed pot, over medium heat, add the olive oil until it just starts to shimmer.

      1 Tablespoon Olive Oil

    • Add the garlic and onion, stirring as you add it and cook for 3-5 minutes, until translucent.

      4 Cloves Garlic, 1 Red Onion

    • Add the bell pepper, oregano, parsley and basil and season with a little salt and pepper.

      1 Bell Pepper, ½ teaspoon Fresh Oregano, 1 Tablespoon Fresh Parsley, 1 ½ teaspoon Fresh Basil, ½ teaspoon Salt, ¼ teaspoon Pepper

    • Stir to combine and let cook for one minute.

    • Add the ground beef and cook until browned and no longer raw. Drain off any grease.

      1 Pound Ground Beef

    • I’ve decided it’s easiest to add the ricotta in at this point as it will melt into the meat, but you’ll notice I add it in the next step in the video. Either will work.

      ½ Cup Ricotta

    • Add the beef broth, marinara, diced tomatoes and parmesan rind.

      32 Ounces Beef Broth, 14 Ounces Fire Roasted Diced Tomatoes, 32 Ounces Marinara Sauce, 1″ Parmesan Rind

    • Let simmer all day for maximum flavor or at least 30 minutes.

    • The last 15 minutes add the broken lasagna noodles and cook until tender.

      2 Cups Lasagna Noodles

    • Remove parmesan rind.

    • Place the soup in oven safe bowls or soup mugs and top with a little cheese. You can add another dollop of ricotta here as well if you’d like.

      1 Cup Mozzarella Cheese

    • Heat the broiler to high heat and place the soup in the oven.

    • Once the cheese is golden and melted remove from the oven and serve with our favorite garlic bread.

      Garlic Bread

    • You can use 1/2 ground beef and 1/2 Italian Sausage for more flavor
    • You can use any onion you’d like, but I tend to use red like our bolognese sauce
    • If you don’t have access to fresh herbs, you can substitute half the amount of dry herbs.
    • You can freeze this soup for up to 6 months, but never with the lasagna noodles or they will absorb liquid. Cool completely and freeze in heavy duty freezer bag or in a covered freezer container.

    Serving: 1g, Calories: 675kcal, Carbohydrates: 75g, Protein: 34g, Fat: 26g, Saturated Fat: 11g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 79mg, Sodium: 1767mg, Potassium: 1030mg, Fiber: 6g, Sugar: 11g, Vitamin A: 1819IU, Vitamin C: 40mg, Calcium: 230mg, Iron: 5mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

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    Carrian Cheney

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  • Can’t Stop, Won’t Stop Trolling: 50 Cent Says He’s ‘Available’ To Fill In For Diddy At His Scheduled Miami Speaking Appearance Amid Sentencing

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    If anyone is happy about the sentencing of Sean “Diddy” Combs, it’s Curtis “50 Cent” Jackson, and he will remind everyone that he’s Diddy’s biggest opp every chance he gets.

    Source: John Lamparski/ Shareif Ziyadat

    Following Judge Arun Subramanian’s ruling that the former music mogul would spend over three years in prison, 50 Cent took the time to head to X to do a little gloating. After it was revealed in court that Diddy and his team had booked the record producer for a speaking engagement in Miami prior to his sentencing, the “Many Men” rapper had a message for the event hosts.

    “Hey to whoever booked Diddy for speaking engagement. I heard he won’t be able to make it, I’m available,” he said.

    It’s no secret that 50 Cent has been one of the biggest supporters of Diddy being brought to justice for his alleged crimes against an innumerable amount of victims, including the “In Da Club” rapper’s own baby mother, Daphne Joy. Diddy and Daphne were said to be an item for some time, and she was even named as one of the alleged women he kept on a monthly retainer for sex work in a lawsuit filed by Rodney “Lil Rod” Jones against the former Bad Boy CEO. Daphne would vehemently deny the claims and filed her own lawsuit for defamation against Jones. She also hit back at 50 for igniting the rumors with his own controversial remarks about the situation.

    “Everything is a joke to you until our safety is compromised, which is happening now. You are wreaking real havoc, frenzy, and chaos onto people’s lives. How would u feel if Sire was the one in handcuffs? For nothing,” she wrote at the time. “I wouldn’t wish this on any woman. God hears me, and that’s all that matters.”

    50 Cent also made sure to make his voice heard by writing his own “letter to the judge” presiding over Diddy’s case and sharing it to social media, Page Six reports.

    “I have had an ongoing dispute with Puffy for 20 years,” 50 said. “He is very dangerous. Multiple times I have feared for my life. I think you should consider the safety of the general public, your honor, before unleashing him upon them. There hasn’t been enough time for him to learn or make adjustments despite teaching a class in there.”

    50 seems committed to wishing Diddy the worst.

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    imannmilner

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