Tag: breadcrumbs

Crispy Fried Zucchini
[ad_1]
Fried Zucchini is a delicious way to enjoy summer zucchini.

In this easy recipe, zucchini is sliced into medallions, dipped in a parmesan breadcrumb mixture, and fried until crispy!
It’s crispy, crunchy, and super delicious!

It’s easy to make with just a handful of ingredients.

This zucchini can be fried in oil or in an air fryer.

Everyone loves it—serve it as a snack or a side dish.
Need more zucchini inspiration? We love stuffed zucchini boats and Zucchini Bread or zucchini brownies for dessert!

How to Make Fried Zucchini
1. Slice the zucchini into ½-inch medallions.
2. Prepare the egg mixture and the breadcrumb mixture (recipe below).
3. Dip the zucchini in flour, egg, and breadcrumb mixture.
4. Fry until crisp and enjoy!
How to Fry Zucchini

There are several different ways to fry zucchini. You can fry them in a pan with oil, in an air fryer, or avoid the oil altogether and bake them in the oven.
- In a Pan: Heat 1-inch of oil in a frying pan or skillet. Add the zucchini in small batches and cook for about 2 to 3 minutes per side.
- In an Air Fryer: Preheat the air fryer to 375°F. Add the zucchini slices, in a single layer, and cook for 8 minutes or until golden brown.
- Oven-Fried: To bake in the oven, place the coins in a single layer on a baking sheet lined with parchment paper and spray with cooking spray. Bake for 18 to 20 minutes in an oven preheated to 400°F.
Dips for Fried Zucchini

So Many Zucchini Sides

Did your family love this Crispy Fried Zucchini recipe? Leave us a rating and a comment below.
4.95 from 144 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Fried Zucchini

Crispy Fried Zucchini is sliced into medallions, coated in a parmesan breadcrumb mixture, and fried until golden and crispy.

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Cook ModePrevent your screen from going dark

Trim the ends off the zucchini and slice into ½-inch disks.

In a small bowl, beat the eggs with ¼ teaspoon each salt and pepper. On a shallow plate, combine parmesan cheese, bread crumbs, and ½ teaspoon salt and black pepper.

Add ½-inch of oil to a medium sized skillet. Heat the oil over medium heat to 350°F using a thermometer.

Dredge the zucchini in flour and shake off any excess. Dip in the egg mixture and then into the breadcrumb mixture, gently pressing to adhere. Repeat with the remaining slices.

Add zucchini to the hot oil in small batches cooking for 2-3 minutes per side or until golden brown.

Drain on paper towels. Season with additional salt if desired.

Alternative Cooking Methods:

Air Fryer: Preheat the air fryer to 375°F. Place in a single layer, cooking for 8 mins or until crispy and golden brown.

Oven-Fried: Preheat oven to 400°F. Place in a single layer on a parchment-lined baking sheet and spray with cooking spray. Bake for 18 to 20 minutes until crispy or golden brown.

Ensure you are using seasoned bread crumbs. If your breadcrumbs are plain, season per the recipe below. Panko breadcrumbs can be used and should be seasoned.
To Make Seasoned Bread Crumbs, add the following to 2 cups of plain or Panko bread crumbs:

1 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon dried parsley flakes

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

Calories: 209 | Carbohydrates: 31g | Protein: 10g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 516mg | Potassium: 233mg | Fiber: 2g | Sugar: 3g | Vitamin A: 269IU | Vitamin C: 10mg | Calcium: 140mg | Iron: 2mg

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

Course Appetizer, Side Dish

Cuisine American

© 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.
[ad_2]

Holly Nilsson

Source link
July 11, 2024
Easy Meatball Recipe
[ad_1]
An easy Meatball Recipe is a kitchen staple with easy-to-prep.

This recipe makes all-purpose meatballs that are tender and juicy with lots of flavor. Serve them with spaghetti and tomato sauce, as Swedish meatballs, or as an appetizer with grape jelly meatballs.

A Mealtime Hero – Easy Meatballs

This easy meatball recipe is a classic that’s perfect in soups, casseroles, or meatball sandwiches.
- Family Friendly. These are loved by kids and adults alike!
- Versatile. I like to prepare these easy meatballs with beef and pork for the perfect blend of flavors. Use any type of ground meat and swap out the seasonings to match your meal.
- Make ahead. Prepare big batches of meatballs and freeze them. They can be added directly to a pot of boiling soup or Marinara Sauce.
Ingredients in Meatballs
- Meat: Use ground beef in this recipe or add in a little bit of ground pork if you’d like – try veal, lamb, ground turkey, or lean Italian sausage.
- Binders: Egg and bread crumbs are binding agents to help the meatballs keep their shape.
- Liquid: Milk adds moisture.
- Flavor: Italian Seasoning, Parmesan cheese, onion, and garlic powder add flavor to these easy meatballs. This Italian meatball flavor pairs well with spaghetti, but you can change the seasonings or add fresh herbs to match the other flavors in your meal.
How to Make Meatballs

These easy meatballs are quick to prepare. Line the pan with foil or parchment paper (according to the recipe below) or spray the pan (or foil) with cooking spray for easy cleanup. Mix the ingredients and form 48 meatballs, 1Â½ inch in diameter. Place them Â½-inch apart.

I like to bake these meatballs but you can cook them by pan frying, dropping them into boiling soup or sauce. The oven is easy with no splattering, no flipping the meatballs, they’re juicy with a nice crust every time!

Tips for Great Meatballs
- Do Not Overmix: To keep meatballs tender and juicy, do not overmix when combining the ingredients. Overmixing can make the meat dense and tough.
- Size Matters: Ensure the meatballs are the same so they cook evenly; a cookie scoop makes this job easy!
- Don’t be Lean: Ensure you choose lean meat and not extra lean. A little bit of fat keeps meatballs tender and juicy. If you’re using extra lean meat, a bit of olive oil or chopped bacon can be added.
- Season and Flavor: This recipe is seasoned with Italian-style flavors. Replace the Italian flavors based on how you’re serving them – try ginger and garlic for a sweet and sour sauce.
How Long To Bake Meatballs

When you make this meatball recipe, bake them at 400Â°F for 18-20 minutes. I usually break one open to check for any pink color. A meat thermometer inserted into a meatball should read 160Â°F.

Meatballs are pretty forgiving when it comes to oven temperature. If you have something else in the oven at a different temperature, you can add them in and keep an eye on the meatball temperature.

How to Freeze Meatballs

This meatball recipe makes about 48 meatballs which is perfect for parties. I like to batch cook them and put them in the freezer in a plastic bag. They can be reheated in the oven quickly to be enjoyed again!

Once cooked and cooled, these meatballs can be frozen for quick meals on busy weekdays! Simply place them on a baking sheet and freeze for a few hours. Once frozen, transfer to a plastic freezer bag and keep them frozen for up to a few months.

More Easy Meatball Recipes
4.97 from 481 votesâ Click stars to rate now!
Or to leave a comment, click here!

Easy Meatball Recipe

This easy meatball recipe is my go-to! The meatballs come out juicy every time and have the most beautiful color ever.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Preheat the oven to 400Â°F.Â

In a medium bowl, add all ingredients and gently mix just until combined.

Shape the meat mixture into 48 meatballs, approximately 1 Â½ tablespoons each.Â

Bake for 18-20 minutes or until cooked through.

For a milder onion flavor, soften the onion in a skillet with a little bit of butter before adding to the meatballs or replace it with Â½ teaspoon of onion powder.
Meatballs should reach an internal temperature of 160Â°F.
These meatballs can be prepared and frozen, either raw or baked. To bake raw meatballs from frozen, add 6 to 10 minutes to the cooking time or until they reach 160Â°F with an instant read thermometer.

Serving: 4meatballs | Calories: 300 | Carbohydrates: 6g | Protein: 26g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 102mg | Sodium: 301mg | Potassium: 423mg | Sugar: 1g | Vitamin A: 280IU | Vitamin C: 3.5mg | Calcium: 136mg | Iron: 2.6mg

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

Course Appetizer, Main Course

Cuisine American

Â© 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.
REPIN this easy meatball recipe
[ad_2]

Holly Nilsson

Source link
February 19, 2024
Chicken Meatballs
[ad_1]
Chicken meatballs are delicious and juicy, perfect as an appetizer or served with pasta.

Ground chicken is mixed with bread crumbs and seasonings rolled into meatballs and baked until tender.

Prep ahead and freeze them in batches for quick weeknight meals.

Easy Baked Chicken Meatballs

Serve these meatballs with marinara sauce over pasta or on game day with grape jelly sauce!
- They’re so versatile! Use these chicken meatballs in any recipe calling for meatballs.
- Prep a double batch – they can be frozen either before or after baking.
- Add chicken meatballs to soups, pasta, or over rice.
- Chicken meatballs have fewer calories and less fat than beef/pork meatballs.
Ingredients in Chicken Meatballs

Chicken – I use lean ground chicken to make juicy meatballs. Extra-lean is made with chicken breast, and while it will work, ensure that you don’t overcook them. You can replace the meat with ground turkey.

Breadcrumbs – Seasoned breadcrumbs have a finer texture and add extra flavor, but Panko breadcrumbs work as well. They’re added to bind the ingredients together and make them juicy as they soak up some of the juices while they bake.

Flavor – Parmesan cheese gives these chicken meatballs some extra flavor. Feel free to add a little Italian seasoning or red pepper flakes if you’d like.

How to Make Chicken Meatballs
1. Mix all ingredients in a large bowl according to the recipe below.
2. Roll mixture into meatballs and place on a prepared baking sheet.
3. Bake until they are just cooked through.
KITCHEN TIP: Ensure meatballs are the same size so they cook evenly. A cookie scoop makes this quick and easy!

How to Freeze Chicken Meatballs

Prepare the meatballs as directed and freeze on a parchment paper lined baking sheet. Once frozen, transfer the meatballs to an airtight container or freezer bag and freeze for up to 4 months.
- To bake raw meatballs from frozen: Cook for 25 to 28 minutes
- To bake cooked meatballs from frozen: Cook for 18 to 20 minutes.
- Leftover meatballs can be stored in a covered container in the fridge for up to 4 days.
More Meatball Recipes We Love

Did you make these Chicken Meatballs? Be sure to leave a rating and a comment below!
5 from 36 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Chicken Meatballs

These ground chicken meatballs are moist & juicy. Serve with pasta, as an appetizer, or in soup!

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Preheat oven to 400°F.
In a large bowl, combine all of the ingredients together. Mix until just combined.
Line a baking pan with parchment paper. Roll the meat mixture into 1-inch meatballs (you should have 24 total) and place them on the baking sheet.
Bake for 20-22 minutes or until the meatballs are just cooked through. Do not overbake.

Avoid overbaking meatballs so they stay juicy when added to other dishes. Internal temperature should read 165°F. To Freeze: Freeze meatballs either before or after cooking and bake from frozen.

To bake raw meatballs from frozen: Cook for 25 to 28 minutes

To bake cooked meatballs from frozen: Cook for 18 to 20 minutes.

Calories: 44 | Carbohydrates: 2g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 89mg | Potassium: 112mg | Fiber: 1g | Sugar: 1g | Vitamin A: 65IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

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

Course Appetizer, Chicken, Dinner, Main Course, Party Food

Cuisine American

© 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.
[ad_2]
Holly Nilsson
Source link
January 27, 2024
Stuffed Mushrooms
[ad_1]
Stuffed Mushrooms are a favorite appetizer that can be made ahead of time!

Juicy mushrooms are filled with a rich cream cheese filling, topped with bread crumbs and baked until golden.

A Versatile Stuffed Mushroom Recipe
- Stuffed mushrooms are delicious and easy to make.
- Prepare these stuffed mushrooms ahead of time and bake just before serving.
- They’re the perfect one or two-bite snack for any party.
Ingredients for Stuffed Mushrooms

Mushrooms – Small brown, white, or cremini mushrooms, also known as baby bella mushrooms, are all great for stuffing. For a one-bite snack, choose white button mushrooms.

Filling – Cream cheese, parmesan cheese, garlic, and spices make the filling both easy and flavorful.

Topping – Seasoned breadcrumbs, parmesan cheese, and butter add a little crunch. Feel free to use seasoned Panko bread crumbs.

Variations

This stuffed mushroom recipe is delicious and the filling is really versatile.
- Stir in cheddar cheese or mozzarella.
- Add diced artichokes & chopped spinach (or even use leftover spinach artichoke dip).
- Mix in your favorite seasonings or fresh herbs to add extra flavor.
- For added flavor, try some shredded crab meat, Italian sausage, or bacon.
How to Make Stuffed Mushrooms
1. Clean the mushrooms and remove the stems.
2. Stir together the filling ingredients per the recipe below. Then, spoon the cream cheese mixture into the mushroom cavities.
3. Place on a baking sheet and sprinkle with the buttery topping. Bake until cooked and the topping is browned.
Holly’s Tips
- Cleaning mushrooms: Gently wipe the mushrooms with a clean damp paper towel. Be careful not to soak them as they are like sponges and will soak up water.
- Save the stems: The stems aren’t needed for this recipe but they can be chopped and added to rice, casseroles, or soups.
- Use a small spoon or a tomato corer to remove some of the insides of the mushroom, making room for more filling.
- Filling the Mushrooms: Use a spoon to fill the mushrooms or place the filling into a piping bag or a zip-top bag with the corner snipped off.
Make Ahead

The mushrooms can be prepared up to 48 hours ahead of time and stored covered in the fridge. Remove them from the refrigerator while the oven preheats and bake as directed.

You can freeze stuffed mushrooms before baking them. They will release a little bit more water, but still taste great. Bake them from frozen and add 5-8 minutes to the cooking time (depending on the size of the mushrooms).

More Appetizers We Love

Did you make these Stuffed Mushrooms? Be sure to leave a rating and a comment below!
4.91 from 64 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Stuffed Mushrooms

These mushrooms are such an easy appetizer; stuffed with a cheesy filling & topped with a crunchy breadcrumb topping!

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Preheat the oven to 400°F. Grease a rimmed baking pan or line it with parchment paper.

Clean the mushrooms with a damp cloth or paper towel. Remove the stems and set aside for adding to soups or discard (*see note).

Place the mushroom caps on the prepared pan.

In a medium bowl, combine cream cheese, parmesan cheese, green onion, Worcestershire sauce, minced garlic (or garlic powder), salt and pepper. Mix with a hand mixer on medium until well combined.

Use a small spoon to fill the mushrooms or place the filling in a small sandwich bag and snip off the corner. Pipe the filling into each mushroom cap.

In a small bowl, mix the bread crumbs, melted butter, and grated Parmesan cheese. Sprinkle over the stuffed mushrooms.

Bake in the oven until the mushrooms are tender and the crumbs are browned, approximately 17-20 minutes.

Cool 5 minutes before serving.

For smaller mushrooms reduce the baking time.

Mushrooms can be cooked in the air fryer at 350°F for 6-8 minutes.

Use a small spoon or a tomato corer (which you can get at the dollar store) to scoop out the inside of the mushroom and fit more filling if the mushrooms are small.

The mushroom stems can be added to the filling or pan fried with garlic and stirred into into rice, casseroles, or soups.

Nutrition information estimates 16 mushrooms per pound and accounts for 2 mushrooms per serving. Information will vary based on the size of the mushrooms.

Calories: 161 | Carbohydrates: 7g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 234mg | Potassium: 245mg | Fiber: 1g | Sugar: 3g | Vitamin A: 499IU | Vitamin C: 2mg | Calcium: 84mg | Iron: 1mg

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

Course Appetizer, Party Food, Snack

Cuisine American

© 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.
[ad_2]

Holly Nilsson

Source link
December 9, 2023