Maria

This Ground Beef Orzo with Tomato Cream Sauce is a hearty, comforting meal that combines tender ground beef with creamy tomato sauce and al dente orzo pasta. Quick, easy, and full of flavor, this dish is perfect for busy weeknights or when you’re craving something rich and satisfying. The creamy tomato sauce takes this simple combination to the next level!

Why You’ll Love Ground Beef Orzo with Tomato Cream Sauce

This dish is the ultimate comfort food, featuring a rich tomato cream sauce that pairs perfectly with the savory ground beef and the small, chewy orzo pasta. It’s an easy one-pot meal that’s ready in under 30 minutes, making it a great option for a family dinner. The combination of textures and flavors is guaranteed to please everyone at the table!

Ingredients for Ground Beef Orzo with Tomato Cream Sauce

• 1 lb ground beef

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 1 can (14.5 oz) diced tomatoes

• 1 cup tomato sauce

• 1/2 cup heavy cream

• 1 1/2 cups orzo pasta

• 1/2 teaspoon dried basil

• 1/2 teaspoon dried oregano

• 1/4 teaspoon red pepper flakes (optional for heat)

• Salt and black pepper, to taste

• 1 tablespoon olive oil

• Fresh basil or parsley for garnish (optional)

• 1/4 cup grated Parmesan cheese (optional for serving)

Substitutions and Variations

• Ground Beef: You can substitute ground turkey, chicken, or plant-based ground meat for a lighter option.

• Orzo: If you don’t have orzo, you can use small pasta shapes like penne, fusilli, or even spaghetti broken into smaller pieces.

• Heavy Cream: Use half-and-half or whole milk for a lighter version of the sauce, though the cream will give you a richer flavor.

• Spices: Feel free to add a pinch of Italian seasoning or a bit of garlic powder for extra flavor.

How to Make Ground Beef Orzo with Tomato Cream Sauce

Step 1: Cook the Ground Beef

1. Heat the olive oil: In a large skillet or saucepan, heat the olive oil over medium heat.

2. Cook the beef: Add the ground beef to the skillet and cook, breaking it apart with a spoon, until it’s browned and cooked through (about 6-8 minutes).

3. Sauté the onion and garlic: Add the chopped onion and minced garlic to the skillet and sauté for 2-3 minutes until softened and fragrant.

4. Drain excess fat (if necessary): If there is excess fat, drain it off, leaving just enough for flavor.

Step 2: Prepare the Tomato Cream Sauce

1. Add the tomatoes and seasonings: Stir in the diced tomatoes (with their juices), tomato sauce, basil, oregano, and red pepper flakes (if using). Season with salt and pepper to taste.

2. Simmer the sauce: Bring the mixture to a simmer and cook for 10 minutes to allow the flavors to combine and the sauce to thicken slightly.

Step 3: Cook the Orzo

1. Cook the orzo: While the sauce is simmering, bring a separate pot of salted water to a boil. Add the orzo pasta and cook according to package instructions (about 8-10 minutes) until al dente.

2. Drain and add to the sauce: Drain the orzo and stir it into the tomato cream sauce. If the sauce is too thick, you can add a little pasta cooking water to thin it out.

Step 4: Finish the Dish

1. Add the cream: Stir in the heavy cream and cook for an additional 2-3 minutes until the sauce is creamy and well-combined.

2. Garnish and serve: Garnish with fresh basil or parsley, and sprinkle with grated Parmesan cheese, if desired.

Mix-ins and Add-ins for Extra Flavor

• Vegetables: Add diced bell peppers, zucchini, or spinach to the sauce for extra veggies and color.

• Cheese: Stir in some shredded mozzarella or provolone cheese for a cheesy twist.

• Herbs: Fresh basil, thyme, or rosemary can add a burst of freshness to the dish.

Recipe Tips for the Best Ground Beef Orzo with Tomato Cream Sauce

• Brown the beef well: Don’t rush the browning of the ground beef, as it adds extra flavor to the dish.

• Don’t overcook the orzo: Since orzo cooks quickly, be sure to check it frequently to prevent it from becoming mushy.

• Creamy sauce: For a thicker, creamier sauce, let the mixture simmer for a few more minutes after adding the cream.

Storage and Reheating Tips

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Freezer: You can freeze this dish for up to 2 months. Allow it to cool completely, then transfer to a freezer-safe container. To reheat, thaw overnight in the fridge and reheat on the stove or in the microwave.

• Reheat: To reheat, add a splash of water or milk to loosen the sauce if it’s become too thick. Reheat on the stove over low heat or in the microwave.

Recipe Variations

• Meatless Version: Omit the ground beef and replace it with sautéed mushrooms or lentils for a vegetarian option.

• Spicy Ground Beef Orzo: Add more red pepper flakes or a few dashes of hot sauce for a spicier version.

• Cheesy Ground Beef Orzo: Add a layer of mozzarella cheese on top and bake in the oven until bubbly for a cheesy, casserole-style version.

FAQs – Ground Beef Orzo with Tomato Cream Sauce

Q: Can I use other types of pasta?
Yes, you can substitute the orzo with any small pasta shape you prefer, such as rotini, penne, or farfalle.

Q: Can I make this recipe in advance?
Yes, this dish can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat on the stove with a bit of extra cream or water to loosen the sauce.

Q: Is there a substitute for heavy cream?
You can use half-and-half, whole milk, or a dairy-free alternative like coconut cream for a lighter or dairy-free version.

Final Thoughts

This Ground Beef Orzo with Tomato Cream Sauce is the perfect weeknight dinner: easy to make, packed with flavor, and comforting. The creamy tomato sauce combined with savory ground beef and tender orzo makes for a rich, satisfying dish that will please everyone. It’s an easy, one-pot meal that’s ideal for any night of the week!

Ground Beef Orzo with Tomato Cream Sauce

This Ground Beef Orzo with Tomato Cream Sauce is a rich and flavorful one-pot meal that's both comforting and easy to make. The tender orzo is combined with a savory tomato cream sauce and ground beef, creating a perfect harmony of flavors. It’s an ideal weeknight dinner that will leave everyone satisfied and coming back for more.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Italian

Servings 4

Equipment

• Large skillet
• spoon, pot
• Measuring spoons
• serving spoon

Ingredients

  

1x2x3x

• 1 lb ground beef
• 1 tablespoon olive oil
• 1 small onion chopped
• 2 cloves garlic minced
• 1 can 14 oz crushed tomatoes
• 1/2 cup heavy cream
• 1 cup orzo pasta
• 2 cups beef broth
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup grated Parmesan cheese optional for garnish
• Fresh basil leaves optional for garnish

Instructions

 

• In a large skillet, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it up into smaller pieces with a spoon. Drain any excess fat.
• Add chopped onion and garlic to the skillet with the beef, and sauté for 2-3 minutes until softened.
• Add crushed tomatoes, beef broth, and dried basil. Stir to combine.
• Stir in the orzo pasta, cover, and simmer for 10-12 minutes, or until the orzo is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
• Once the orzo is cooked, stir in the heavy cream. Cook for another 2-3 minutes until the sauce has thickened and become creamy.
• Season with salt and pepper to taste.
• Serve the orzo hot, garnished with grated Parmesan cheese and fresh basil leaves, if desired.

Notes

• You can use ground turkey or chicken instead of beef for a lighter version.
• For a spicier version, add red pepper flakes to taste.
• This recipe can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over medium heat, adding a splash of water or broth if needed to loosen the sauce.

Keyword easy dinner, ground beef orzo, ground beef recipes, one-pot meal, orzo pasta, quick dinner recipes, tomato cream sauce

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This Chicken Pot Pie with Biscuits takes the classic comfort food to the next level. Instead of a traditional pie crust, fluffy, buttery biscuits top a creamy, hearty chicken filling. Perfect for a cozy family dinner, this dish is easy to make, delicious, and sure to warm you up on a chilly evening!

Why You’ll Love Chicken Pot Pie with Biscuits

If you’re a fan of the classic chicken pot pie, this version is even more comforting! The biscuits add a soft, golden topping, making it a delicious twist on the traditional recipe. The creamy filling with tender chicken and vegetables makes every bite satisfying, while the biscuit topping offers the perfect balance of flaky and tender. Plus, it’s a one-dish meal, making clean-up a breeze!

Ingredients for Chicken Pot Pie with Biscuits

For the Chicken Filling:

• 3 cups cooked chicken, shredded (rotisserie chicken works great)

• 1 cup carrots, diced

• 1 cup frozen peas

• 1/2 cup celery, diced

• 1 small onion, chopped

• 2 cloves garlic, minced

• 4 tablespoons unsalted butter

• 1/4 cup all-purpose flour

• 2 cups chicken broth

• 1 cup whole milk

• 1/2 teaspoon dried thyme

• 1/2 teaspoon ground black pepper

• Salt to taste

For the Biscuits:

• 2 cups all-purpose flour

• 1 tablespoon baking powder

• 1 teaspoon salt

• 1/2 teaspoon sugar

• 1/2 cup unsalted butter, cold and cubed

• 3/4 cup milk

• 1 tablespoon fresh parsley, chopped (optional for garnish)

Substitutions and Variations

• Chicken: You can swap the shredded chicken with turkey for a post-holiday leftover option.

• Vegetables: Feel free to add or substitute vegetables like corn, green beans, or potatoes.

• Biscuits: If you’re in a hurry, use store-bought biscuit dough instead of making it from scratch.

• Dairy-Free Option: Use plant-based butter and milk to make the dish dairy-free.

How to Make Chicken Pot Pie with Biscuits

Step 1: Prepare the Chicken Filling

1. Cook the vegetables: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced carrots, celery, and onion, and sauté for about 5 minutes until softened. Add the garlic and cook for another minute.

2. Make the roux: Add the remaining 2 tablespoons of butter to the skillet. Once melted, stir in the flour and cook for 1-2 minutes to create a roux.

3. Add the liquids: Slowly pour in the chicken broth and milk, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook for 5-7 minutes until the sauce thickens.

4. Combine the chicken and vegetables: Add the shredded chicken, peas, thyme, salt, and pepper. Stir until everything is well combined and heated through. Remove from heat.

Step 2: Prepare the Biscuits

1. Make the biscuit dough: In a large bowl, whisk together the flour, baking powder, salt, and sugar. Add the cold, cubed butter and use a pastry cutter or your fingers to cut it into the flour until the mixture resembles coarse crumbs.

2. Add the milk: Pour in the milk and stir until just combined. Be careful not to overmix.

3. Form the biscuits: Turn the dough out onto a floured surface and gently knead it a few times. Pat it into a rectangle, then use a biscuit cutter or a glass to cut out biscuits.

Step 3: Assemble and Bake

1. Assemble the pot pie: Transfer the chicken filling to a 9×13-inch baking dish, spreading it evenly. Place the biscuits on top of the filling, slightly overlapping them.

2. Bake: Preheat the oven to 400°F (200°C). Place the baking dish in the oven and bake for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbling.

3. Serve: Let the chicken pot pie rest for a few minutes before serving. Garnish with chopped parsley if desired.

Mix-ins and Add-ins for Extra Flavor

• Herbs: Add fresh herbs like rosemary or sage to the filling for extra flavor.

• Cheese: Stir in some grated cheese (cheddar or mozzarella) into the chicken mixture for a creamy, cheesy filling.

• Spicy Kick: Add a pinch of cayenne pepper or a few dashes of hot sauce to the filling to give it a bit of heat.

Recipe Tips for the Best Chicken Pot Pie with Biscuits

• Use rotisserie chicken: Rotisserie chicken is a great time-saver and adds flavor to the dish.

• Don’t overwork the biscuit dough: Overworking the dough can result in dense biscuits. Handle it gently and only mix until the ingredients come together.

• Bake until golden: Ensure the biscuits are golden brown and fully cooked through before serving. If the biscuits are not fully cooked, you may need to bake for an extra 5-10 minutes.

Storage and Reheating Tips

• Fridge: Store leftover chicken pot pie in an airtight container in the refrigerator for up to 3 days.

• Freezer: You can freeze the unbaked pot pie for up to 2 months. Assemble the pie, cover tightly with plastic wrap and foil, and freeze. Bake as directed, adding 10-15 extra minutes for frozen pies.

• Reheat: To reheat, place the pot pie in a 350°F (175°C) oven for 15-20 minutes, or until heated through. You can also microwave individual portions, but the biscuits will lose some of their crispiness.

Recipe Variations

• Vegetarian Chicken Pot Pie: For a vegetarian version, replace the chicken with plant-based chicken and add extra vegetables such as mushrooms or spinach.

• Leftover Thanksgiving Pot Pie: Use leftover turkey in place of chicken, and add leftover stuffing or mashed potatoes to the filling for a festive twist.

FAQs – Chicken Pot Pie with Biscuits

Q: Can I use frozen vegetables in this recipe?
Yes, frozen mixed vegetables work perfectly. Just be sure to thaw and drain them before adding them to the filling.

Q: Can I make the biscuit dough ahead of time?
You can prepare the biscuit dough in advance and store it in the fridge for up to 24 hours before using. Be sure to let it come to room temperature before baking.

Q: Can I make the filling ahead of time?
Yes, the chicken filling can be made in advance and stored in the refrigerator for up to 2 days. Just assemble and bake when you’re ready to serve.

Final Thoughts

This Chicken Pot Pie with Biscuits is the ultimate comfort food dish, offering all the flavors of a traditional pot pie with the added bonus of fluffy, buttery biscuits on top. It’s an easy, hearty meal that’s perfect for cozy dinners with the family or meal prepping for the week.

Chicken Pot Pie with Biscuits

This Chicken Pot Pie with Biscuits combines the comfort of a creamy chicken filling with the deliciousness of fluffy biscuit topping. It’s an easy and hearty dish that’s perfect for dinner and sure to please the whole family. Warm, savory, and full of flavor, this recipe is a classic made better with a biscuit twist.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Rest time 5 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine American

Servings 6

Equipment

• 9x13-inch baking dish
• stove
• Mixing bowl
• spoon, oven

Ingredients

  

1x2x3x

• 2 cups cooked chicken shredded
• 1 1/2 cups frozen mixed vegetables carrots, peas, corn
• 1/2 cup butter
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1/2 cup heavy cream
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 1 can refrigerated biscuit dough 8 biscuits
• Fresh parsley for garnish optional

Instructions

 

• Preheat the oven to 375°F (190°C).
• In a large saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes, making a roux.
• Gradually whisk in chicken broth and bring to a simmer. Once it thickens, add the heavy cream and continue stirring.
• Add garlic powder, onion powder, dried thyme, salt, and pepper. Stir in the shredded chicken and mixed vegetables. Let the mixture cook for 5 minutes, then remove from heat.
• Transfer the chicken mixture into a 9x13-inch baking dish.
• Open the biscuit dough and place the biscuits on top of the chicken mixture, leaving a little space between them.
• Bake for 25-30 minutes or until the biscuits are golden brown and cooked through.
• Let the pot pie rest for 5 minutes before serving. Garnish with fresh parsley, if desired.

Notes

• You can use rotisserie chicken to save time.
• For a healthier version, replace heavy cream with half-and-half or milk.
• This dish can also be made with homemade biscuit dough if preferred.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Keyword biscuit pot pie, chicken pot pie, chicken pot pie recipe, comfort food, easy chicken pot pie, family meal, hearty dinner, homemade pot pie, pot pie with biscuits

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This Baked Crunchy Hot Honey Chicken is the perfect blend of spicy, sweet, and crunchy! With crispy baked chicken coated in a hot honey sauce, this dish is a must-try for those who love a little heat with their sweetness. It’s the ideal meal for a family dinner or a flavorful weeknight treat!

Why You’ll Love Baked Crunchy Hot Honey Chicken

This Baked Crunchy Hot Honey Chicken is a flavorful twist on the classic fried chicken. The crispy chicken is baked, not fried, making it healthier while still delivering that satisfying crunch. The hot honey sauce adds the perfect balance of spice and sweetness, creating an irresistible flavor combination that will have everyone reaching for seconds!

Ingredients for Baked Crunchy Hot Honey Chicken

• 4 chicken breasts (or chicken thighs)

• 1 cup all-purpose flour

• 1/2 cup cornmeal

• 1 tablespoon garlic powder

• 1 tablespoon onion powder

• 1 teaspoon smoked paprika

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 2 large eggs

• 1 tablespoon water

• 1/2 cup panko breadcrumbs

• 1/4 cup grated Parmesan cheese

• 1 tablespoon olive oil (for drizzling)

• 1/4 cup hot honey (store-bought or homemade)

• 1 tablespoon hot sauce (optional, for extra heat)

• Fresh parsley (for garnish, optional)

Substitutions and Variations

• Chicken: Use boneless, skinless chicken thighs for a juicier, more flavorful option. You can also use chicken tenders or wings.

• Cornmeal: If you don’t have cornmeal, you can replace it with additional flour or breadcrumbs for a similar crunch.

• Hot Honey: If you prefer a sweeter version, you can reduce the hot sauce in the honey mixture. Or, use regular honey with a pinch of cayenne pepper to add heat.

• Breadcrumbs: If you don’t have panko breadcrumbs, regular breadcrumbs will work as well.

• Spicy Level: Adjust the level of heat by increasing or decreasing the amount of hot sauce in the honey mixture.

How to Make Baked Crunchy Hot Honey Chicken

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat. Place a wire rack on top for extra crispiness.

2. Prepare the breading mixture: In a shallow bowl, combine the flour, cornmeal, garlic powder, onion powder, smoked paprika, salt, and pepper. In another bowl, whisk together the eggs and water.

3. Bread the chicken: Dip each chicken breast into the egg mixture, ensuring it is fully coated. Then, dredge the chicken in the flour mixture, pressing gently to make sure the coating sticks. Coat evenly on all sides.

4. Add breadcrumbs: After coating the chicken in the flour mixture, roll each piece in the panko breadcrumbs mixed with Parmesan cheese. This will give the chicken an extra crispy and flavorful crust.

5. Bake the chicken: Place the breaded chicken breasts on the wire rack-lined baking sheet. Drizzle with olive oil for an extra crispy finish. Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the coating is golden brown.

6. Make the hot honey sauce: While the chicken is baking, mix the hot honey and hot sauce (if using) in a small bowl. Stir to combine. Heat slightly in the microwave for 10-15 seconds if you’d like a runnier consistency.

7. Drizzle and serve: Once the chicken is done baking, drizzle the hot honey sauce over the crispy chicken. Garnish with fresh parsley for a pop of color. Serve hot and enjoy!

Mix-ins and Add-ins for Extra Flavor

• Cheese: Sprinkle grated mozzarella or cheddar cheese over the chicken during the last 5 minutes of baking for a cheesy, melty topping.

• Lemon zest: Add a bit of lemon zest to the hot honey sauce for a citrusy kick that complements the sweetness and spice.

• Seasonings: For a more complex flavor, try adding ground cumin, cayenne pepper, or a dash of smoked chipotle powder to the breading mixture.

Recipe Tips for the Best Baked Crunchy Hot Honey Chicken

• Get the coating crispy: To get the crispiest chicken, use a wire rack to bake the chicken. This ensures that the air circulates around the chicken and keeps the bottom from getting soggy.

• Double-coating: For an extra crispy crust, dip the chicken in the egg mixture, then the flour mixture, and repeat the process for a double coating before adding the breadcrumbs.

• Use a meat thermometer: To avoid overcooking or undercooking, always check the internal temperature of your chicken. It should be 165°F (74°C) for safe consumption.

Storage and Reheating Tips

• Fridge: Store leftover chicken in an airtight container in the refrigerator for up to 3 days.

• Freezer: You can freeze the baked chicken for up to 2 months. Wrap it tightly in plastic wrap and foil, and bake directly from the freezer when ready to eat (add a few extra minutes to the baking time).

• Reheat: To reheat, place the chicken on a baking sheet and warm in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also reheat in the microwave, but the crust may lose some crunch.

Recipe Variations

• Lemon-Honey Chicken: Replace the hot honey with a sweet lemon glaze for a tangy, zesty version of this recipe.

• BBQ Hot Honey Chicken: Add a layer of your favorite BBQ sauce on the chicken during the last 5 minutes of baking for a smoky, tangy twist.

• Spicy Garlic Hot Honey Chicken: Add a few crushed garlic cloves and a pinch of red pepper flakes to the hot honey sauce for an extra kick of flavor.

FAQs – Baked Crunchy Hot Honey Chicken

Q: Can I use bone-in chicken for this recipe?
Yes, you can use bone-in chicken, but the cooking time will be longer. Make sure the chicken reaches an internal temperature of 165°F (74°C) before serving.

Q: Can I make the hot honey sauce ahead of time?
Yes, you can make the hot honey sauce in advance. Store it in an airtight container in the fridge for up to a week. Warm it up slightly before serving.

Q: Can I make this recipe without a wire rack?
Yes, you can bake the chicken directly on the baking sheet, but a wire rack will help the chicken cook more evenly and remain crispy on all sides.

Final Thoughts

This Baked Crunchy Hot Honey Chicken offers the perfect balance of spicy, sweet, and crispy. It’s a healthier alternative to fried chicken while still delivering all the flavor and crunch you love. With simple ingredients and an easy-to-follow process, it’s a delicious, crowd-pleasing meal for any occasion.

Baked Crunchy Hot Honey Chicken Recipe

This Baked Crunchy Hot Honey Chicken is the perfect combination of crispy, crunchy, and sweet heat. A baked version of fried chicken that's coated with a honey-infused spicy sauce, making it a healthier yet indulgent option. Perfect for dinner or as a crowd-pleasing appetizer!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Rest time 5 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine American

Servings 4

Equipment

• Baking sheet
• Mixing bowl
• Measuring spoons
• Oven
• Whisk
• Parchment paper

Ingredients

  

1x2x3x

• 4 boneless skinless chicken breasts
• 1 cup panko breadcrumbs
• 1/2 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs beaten
• 2 tablespoons olive oil for brushing

For the Hot Honey Sauce:

• 1/4 cup honey
• 1 tablespoon hot sauce such as sriracha
• 1 teaspoon red pepper flakes
• 1 tablespoon apple cider vinegar
• Salt to taste

Instructions

 

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
• In a shallow bowl, combine the panko breadcrumbs, flour, garlic powder, onion powder, paprika, salt, and black pepper.
• Dip each chicken breast in the beaten eggs, allowing excess to drip off, then coat it thoroughly in the breadcrumb mixture.
• Place the coated chicken breasts on the prepared baking sheet and lightly brush each with olive oil.
• Bake for 25-30 minutes, flipping halfway through, until the chicken is golden brown and cooked through (internal temperature should reach 165°F/74°C).
• While the chicken bakes, prepare the hot honey sauce: in a small saucepan, combine honey, hot sauce, red pepper flakes, apple cider vinegar, and a pinch of salt. Cook over low heat, stirring until heated through and slightly thickened, about 5 minutes.
• Once the chicken is baked, remove it from the oven and drizzle the hot honey sauce over the top.
• Serve warm with a side of your choice and enjoy the sweet and spicy flavors!

Notes

• For extra crunch, double-coat the chicken by dipping in the egg and breadcrumbs twice.
• If you prefer a milder version, adjust the amount of hot sauce and red pepper flakes to taste.
• You can use chicken thighs instead of breasts for a juicier option.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain the crispy texture.

Keyword baked chicken recipe, Baked Hot Honey Chicken, crispy chicken, crunchy chicken, easy chicken dinner, healthy chicken, hot honey sauce, spicy honey chicken

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These Easy French Dip Sliders are the perfect combination of savory, tender roast beef, melty cheese, and buttery toasted buns. Whether you’re planning a weeknight dinner or hosting a party, these sliders are sure to be a hit. Served with a flavorful au jus dipping sauce, these sliders will have everyone coming back for more!

Why You’ll Love These French Dip Sliders

French Dip Sliders are a convenient, bite-sized version of the classic French dip sandwich. They’re quick to make, easy to serve, and perfect for any occasion. The tender roast beef, gooey melted cheese, and buttery, crispy buns come together to create a satisfying dish that’s ideal for both casual dinners and party appetizers. Plus, they’re customizable, so you can tailor them to your taste!

Ingredients for Easy French Dip Sliders

• 12 slider rolls (Hawaiian or soft dinner rolls work great)

• 1 lb thinly sliced roast beef

• 6 slices provolone cheese (or Swiss cheese)

• 1/2 cup unsalted butter, melted

• 1 tablespoon Worcestershire sauce

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1/2 teaspoon dried thyme

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1/4 cup au jus gravy mix (or homemade au jus)

• 1 cup beef broth (for dipping sauce)

Substitutions and Variations

• Cheese: Swap provolone for mozzarella, cheddar, or pepper jack cheese for different flavor profiles.

• Rolls: Use regular sandwich rolls or mini baguettes if you prefer larger sliders.

• Beef: If you don’t have roast beef, try deli-sliced beef brisket, pastrami, or even grilled chicken for a variation.

• Dipping sauce: For a homemade dipping sauce, mix beef broth, soy sauce, garlic, and Worcestershire sauce.

How to Make Easy French Dip Sliders

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick spray.

2. Prepare the sliders: Place the bottom halves of the slider rolls in the prepared baking dish. Layer the roast beef evenly over the rolls, followed by the provolone cheese slices.

3. Season and assemble: Place the top halves of the slider rolls on top. In a small bowl, whisk together melted butter, Worcestershire sauce, garlic powder, onion powder, thyme, salt, and black pepper. Pour the butter mixture evenly over the top of the rolls, ensuring they are well coated.

4. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 15 minutes. After 15 minutes, remove the foil and bake for an additional 5-10 minutes, or until the tops are golden and crispy.

5. Make the dipping sauce: While the sliders bake, prepare the au jus dipping sauce. In a small saucepan, combine beef broth and au jus gravy mix. Bring to a simmer and cook for 2-3 minutes, or until the sauce thickens.

6. Serve: Remove the sliders from the oven, slice into individual portions, and serve with the au jus dipping sauce on the side.

Mix-ins and Add-ins for Extra Flavor

• Onions: Sautéed onions or caramelized onions can be added to the sliders for extra sweetness and flavor.

• Mushrooms: Sautéed mushrooms can add an earthy flavor that complements the roast beef.

• Horseradish: Spread a thin layer of horseradish sauce on the rolls for a spicy kick.

• Pickles: For a tangy contrast, top the sliders with dill pickle slices.

Recipe Tips for the Best French Dip Sliders

• Don’t overfill the sliders: Ensure that the beef is spread evenly, but not piled too high to prevent the sliders from being too difficult to eat.

• Use fresh rolls: Freshly baked, soft rolls will hold up better to the juicy beef and dipping sauce.

• Wrap with foil: Wrapping the sliders with foil while baking helps them steam and stay soft. Remove the foil at the end to get a golden, crispy top.

Storage and Reheating Tips

• Fridge: Store leftover French dip sliders in an airtight container for up to 3 days.

• Freezer: You can freeze the assembled sliders (before baking). Wrap them tightly in plastic wrap and foil, then bake straight from the freezer, adding a few extra minutes to the baking time.

• Reheat: To reheat leftovers, cover with foil and warm in the oven at 350°F (175°C) for about 10 minutes, or microwave for 30-second intervals until heated through.

Recipe Variations

• Veggie French Dip Sliders: For a vegetarian version, substitute the roast beef with sautéed mushrooms or roasted vegetables.

• Spicy French Dip Sliders: Add a drizzle of hot sauce or a few slices of jalapeños for some heat.

• Cheesy French Dip Sliders: Add extra layers of cheese, such as mozzarella or cheddar, to make the sliders even more gooey.

FAQs – Easy French Dip Sliders

Q: Can I use other types of meat?
Yes, you can use turkey, chicken, or even pulled pork for a different flavor profile. Adjust the seasoning as needed.

Q: Can I prepare these sliders in advance?
Yes, you can assemble the sliders and refrigerate them overnight. When ready to bake, simply pop them in the oven and follow the baking instructions.

Q: How do I keep the rolls from getting soggy?
To prevent sogginess, make sure to use sturdy rolls, and don’t overdo it with the au jus while assembling the sliders. Serve the au jus separately for dipping to keep the sliders crispy.

Q: Can I make these sliders for a party?
Absolutely! These sliders are perfect for parties. Simply make a large batch and keep them warm in a slow cooker or chafing dish for easy serving.

Final Thoughts

These Easy French Dip Sliders are a delicious and simple twist on a classic sandwich. Whether you’re serving them for dinner or at a party, these sliders are sure to impress with their savory flavor and easy-to-make nature. Perfectly tender, cheesy, and served with a flavorful dipping sauce, they make a fantastic addition to any meal!

Crazy Good Cream Cheese Chicken Enchiladas: A Must-Try Recipe

These Crazy Good Cream Cheese Chicken Enchiladas are the ultimate comfort food! Packed with creamy, flavorful chicken, wrapped in soft tortillas, and topped with a savory sauce, they’re a family favorite and perfect for dinner any night of the week.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Rest time 5 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Mexican

Servings 7

Equipment

• Baking dish
• Mixing bowl
• Measuring spoons
• Measuring cups
• Oven

Ingredients

  

1x2x3x

• 2 cups cooked chicken shredded
• 8 small flour tortillas
• 8 oz cream cheese softened
• 1 cup shredded cheddar cheese
• 1 can 10 oz red enchilada sauce
• 1 can 4 oz diced green chilies
• 1 tablespoon taco seasoning
• 1 teaspoon garlic powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro chopped (for garnish)

Instructions

 

• Preheat the oven to 350°F (175°C).
• In a mixing bowl, combine the shredded chicken, cream cheese, shredded cheddar cheese, taco seasoning, garlic powder, cumin, diced green chilies, and a pinch of salt and pepper. Stir until well combined.
• Lightly grease a 9x13-inch baking dish and spread 1/2 cup of enchilada sauce on the bottom of the dish.
• Fill each tortilla with the cream cheese chicken mixture, then roll up the tortillas tightly and place them seam-side down in the baking dish.
• Pour the remaining enchilada sauce over the top of the rolled tortillas, making sure to coat them evenly.
• Sprinkle the top with additional shredded cheddar cheese.
• Cover the dish with foil and bake for 20 minutes.
• Remove the foil and bake for an additional 5-7 minutes, until the cheese is melted and bubbly.
• Garnish with freshly chopped cilantro and serve warm.

Notes

• You can use rotisserie chicken for a quicker option.
• For a spicier version, add some chopped jalapeños to the filling or use a spicy enchilada sauce.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Keyword cheesy enchiladas, chicken enchiladas, comfort food, Cream Cheese Chicken Enchiladas, crispy chicken dinner, easy enchiladas, enchilada recipe, Mexican dinner

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These Easy French Dip Sliders are the perfect combination of savory, tender roast beef, melty cheese, and buttery toasted buns. Whether you’re planning a weeknight dinner or hosting a party, these sliders are sure to be a hit. Served with a flavorful au jus dipping sauce, these sliders will have everyone coming back for more!

Why You’ll Love These French Dip Sliders

French Dip Sliders are a convenient, bite-sized version of the classic French dip sandwich. They’re quick to make, easy to serve, and perfect for any occasion. The tender roast beef, gooey melted cheese, and buttery, crispy buns come together to create a satisfying dish that’s ideal for both casual dinners and party appetizers. Plus, they’re customizable, so you can tailor them to your taste!

Ingredients for Easy French Dip Sliders

• 12 slider rolls (Hawaiian or soft dinner rolls work great)

• 1 lb thinly sliced roast beef

• 6 slices provolone cheese (or Swiss cheese)

• 1/2 cup unsalted butter, melted

• 1 tablespoon Worcestershire sauce

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1/2 teaspoon dried thyme

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1/4 cup au jus gravy mix (or homemade au jus)

• 1 cup beef broth (for dipping sauce)

Substitutions and Variations

• Cheese: Swap provolone for mozzarella, cheddar, or pepper jack cheese for different flavor profiles.

• Rolls: Use regular sandwich rolls or mini baguettes if you prefer larger sliders.

• Beef: If you don’t have roast beef, try deli-sliced beef brisket, pastrami, or even grilled chicken for a variation.

• Dipping sauce: For a homemade dipping sauce, mix beef broth, soy sauce, garlic, and Worcestershire sauce.

How to Make Easy French Dip Sliders

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick spray.

2. Prepare the sliders: Place the bottom halves of the slider rolls in the prepared baking dish. Layer the roast beef evenly over the rolls, followed by the provolone cheese slices.

3. Season and assemble: Place the top halves of the slider rolls on top. In a small bowl, whisk together melted butter, Worcestershire sauce, garlic powder, onion powder, thyme, salt, and black pepper. Pour the butter mixture evenly over the top of the rolls, ensuring they are well coated.

4. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 15 minutes. After 15 minutes, remove the foil and bake for an additional 5-10 minutes, or until the tops are golden and crispy.

5. Make the dipping sauce: While the sliders bake, prepare the au jus dipping sauce. In a small saucepan, combine beef broth and au jus gravy mix. Bring to a simmer and cook for 2-3 minutes, or until the sauce thickens.

6. Serve: Remove the sliders from the oven, slice into individual portions, and serve with the au jus dipping sauce on the side.

Mix-ins and Add-ins for Extra Flavor

• Onions: Sautéed onions or caramelized onions can be added to the sliders for extra sweetness and flavor.

• Mushrooms: Sautéed mushrooms can add an earthy flavor that complements the roast beef.

• Horseradish: Spread a thin layer of horseradish sauce on the rolls for a spicy kick.

• Pickles: For a tangy contrast, top the sliders with dill pickle slices.

Recipe Tips for the Best French Dip Sliders

• Don’t overfill the sliders: Ensure that the beef is spread evenly, but not piled too high to prevent the sliders from being too difficult to eat.

• Use fresh rolls: Freshly baked, soft rolls will hold up better to the juicy beef and dipping sauce.

• Wrap with foil: Wrapping the sliders with foil while baking helps them steam and stay soft. Remove the foil at the end to get a golden, crispy top.

Storage and Reheating Tips

• Fridge: Store leftover French dip sliders in an airtight container for up to 3 days.

• Freezer: You can freeze the assembled sliders (before baking). Wrap them tightly in plastic wrap and foil, then bake straight from the freezer, adding a few extra minutes to the baking time.

• Reheat: To reheat leftovers, cover with foil and warm in the oven at 350°F (175°C) for about 10 minutes, or microwave for 30-second intervals until heated through.

Recipe Variations

• Veggie French Dip Sliders: For a vegetarian version, substitute the roast beef with sautéed mushrooms or roasted vegetables.

• Spicy French Dip Sliders: Add a drizzle of hot sauce or a few slices of jalapeños for some heat.

• Cheesy French Dip Sliders: Add extra layers of cheese, such as mozzarella or cheddar, to make the sliders even more gooey.

FAQs – Easy French Dip Sliders

Q: Can I use other types of meat?
Yes, you can use turkey, chicken, or even pulled pork for a different flavor profile. Adjust the seasoning as needed.

Q: Can I prepare these sliders in advance?
Yes, you can assemble the sliders and refrigerate them overnight. When ready to bake, simply pop them in the oven and follow the baking instructions.

Q: How do I keep the rolls from getting soggy?
To prevent sogginess, make sure to use sturdy rolls, and don’t overdo it with the au jus while assembling the sliders. Serve the au jus separately for dipping to keep the sliders crispy.

Q: Can I make these sliders for a party?
Absolutely! These sliders are perfect for parties. Simply make a large batch and keep them warm in a slow cooker or chafing dish for easy serving.

Final Thoughts

These Easy French Dip Sliders are a delicious and simple twist on a classic sandwich. Whether you’re serving them for dinner or at a party, these sliders are sure to impress with their savory flavor and easy-to-make nature. Perfectly tender, cheesy, and served with a flavorful dipping sauce, they make a fantastic addition to any meal!

Easy French Dip Sliders Recipe for Dinner or a Party!

These Easy French Dip Sliders are the perfect blend of savory flavors, making them the ideal choice for both a quick dinner or party snack. With tender roast beef, melted cheese, and a flavorful au jus sauce, these sliders are sure to be a crowd-pleaser!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Rest time 5 minutes mins

Total Time 35 minutes mins

Course Appetizer, Main Course

Cuisine American

Servings 12

Equipment

• Baking dish
• Sharp knife
• Mixing bowl
• Measuring spoons
• Measuring cups

Ingredients

  

1x2x3x

• 12 slider buns
• 1 lb roast beef thinly sliced
• 12 slices provolone cheese
• ½ cup unsalted butter melted
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• 1 cup beef broth
• Salt and pepper to taste
• 1 tablespoon fresh parsley chopped (optional)

Instructions

 

• Preheat the oven to 350°F (175°C).
• In a small mixing bowl, whisk together the melted butter, Worcestershire sauce, Dijon mustard, garlic powder, and a pinch of salt and pepper.
• Place the slider buns in a 9x13-inch baking dish, keeping the buns connected.
• Layer the bottom half of the buns with slices of roast beef, followed by a slice of provolone cheese for each bun.
• Place the top half of the buns on top of the beef and cheese layers.
• Pour the butter mixture evenly over the top of the buns.
• Cover with foil and bake for 15 minutes, then remove the foil and bake for an additional 5-7 minutes, until the cheese is melted and the tops of the buns are golden brown.
• While the sliders bake, heat the beef broth in a small saucepan over medium heat, allowing it to simmer.
• Remove the sliders from the oven and let them cool for a few minutes before serving.
• Serve the sliders with the warm beef broth for dipping. Garnish with chopped parsley if desired. Enjoy!

Notes

• You can use a slow cooker to warm the roast beef if you prefer.
• Swap the provolone cheese with Swiss cheese for a different flavor.
• Leftovers can be stored in an airtight container for up to 2 days.

Keyword easy sliders, French dip sandwiches, French Dip Sliders, party appetizers, party sliders, quick dinner recipes, roast beef sliders

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If you love the classic Chicken Cordon Bleu, this Chicken Cordon Bleu Casserole is the perfect comfort food twist on the traditional dish. Packed with tender chicken, savory ham, melty cheese, and a rich, creamy sauce, this casserole offers all the familiar flavors you adore with less work and more convenience. Perfect for weeknight dinners or a hearty meal for a crowd!

Why You’ll Love Chicken Cordon Bleu Casserole

This casserole combines the flavors of crispy breaded chicken, melted Swiss cheese, and savory ham in a creamy, satisfying dish that’s easy to make. It’s perfect for those who want all the comforting flavors of Chicken Cordon Bleu without the hassle of breading and frying. Plus, it’s versatile enough to be served as a main dish or alongside your favorite sides.

Ingredients for Chicken Cordon Bleu Casserole

• 4 boneless, skinless chicken breasts, cooked and shredded

• 1 1/2 cups cooked ham, diced

• 2 cups shredded Swiss cheese (or Gruyère)

• 1/2 cup mayonnaise

• 1/2 cup sour cream

• 1 tablespoon Dijon mustard

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon dried thyme

• Salt and pepper to taste

• 1 1/2 cups Panko breadcrumbs

• 1/4 cup melted butter

• Optional: Fresh parsley for garnish

Substitutions and Variations

• Chicken: Use rotisserie chicken or leftover chicken for a quicker version.

• Ham: Swap out ham for cooked bacon or turkey for a variation of flavor.

• Cheese: Substitute Swiss cheese with provolone, mozzarella, or cheddar.

• Mayonnaise: For a lighter option, use Greek yogurt in place of mayonnaise.

• Panko breadcrumbs: Use regular breadcrumbs or crushed crackers for a different texture.

How to Make Chicken Cordon Bleu Casserole

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with non-stick spray or butter.

2. Prepare the casserole mixture: In a large mixing bowl, combine shredded chicken, diced ham, 1 1/2 cups shredded Swiss cheese, mayonnaise, sour cream, Dijon mustard, garlic powder, onion powder, thyme, salt, and pepper. Stir well until everything is evenly combined.

3. Assemble the casserole: Transfer the mixture into the prepared baking dish and spread it into an even layer.

4. Prepare the topping: In a small bowl, mix together Panko breadcrumbs and melted butter. Sprinkle this mixture evenly over the top of the casserole.

5. Bake: Place the casserole in the preheated oven and bake for 25–30 minutes, or until the top is golden brown and the casserole is bubbling.

6. Serve: Remove from the oven and let it rest for 5 minutes before serving. Garnish with freshly chopped parsley if desired.

Mix-ins and Add-ins for Extra Flavor

• Vegetables: Add steamed broccoli, peas, or spinach for extra nutrition and color.

• Crushed garlic: Sauté minced garlic with the chicken and ham for an added layer of flavor.

• Bacon bits: Stir in crispy bacon for a smoky touch.

• Mustard: For more tang, increase the amount of Dijon mustard or add a bit of whole-grain mustard.

Recipe Tips for the Best Chicken Cordon Bleu Casserole

• Use cooked chicken: If you’re using raw chicken, ensure it is cooked thoroughly before shredding and adding it to the casserole.

• Don’t skip the topping: The Panko breadcrumbs with melted butter add a delicious, crispy crunch that makes this casserole extra special.

• Don’t overmix the filling: Stir gently to keep the chicken and ham pieces intact and prevent the casserole from becoming too dense.

Storage and Reheating

• Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.

• Freezer: This casserole freezes well. To freeze, wrap it tightly with plastic wrap and aluminum foil before placing it in the freezer. It will keep for up to 2 months.

• Reheat: Reheat in the oven at 350°F (175°C) for 15–20 minutes until heated through, or microwave in individual portions.

Recipe Variations

• Low-Carb Chicken Cordon Bleu Casserole: Skip the breadcrumbs and top the casserole with a layer of shredded cheese for a keto-friendly version.

• Creamy Mushroom Cordon Bleu Casserole: Add a can of cream of mushroom soup to the casserole mixture for a creamy texture.

• One-Pot Version: If you prefer a quicker meal, make this as a stovetop version by sautéing the chicken, ham, and other ingredients in a large skillet and topping with melted cheese.

FAQs – Chicken Cordon Bleu Casserole

Q: Can I use a different type of cheese?
Yes! If you prefer, you can substitute Swiss cheese with mozzarella, provolone, or cheddar, depending on your taste preference.

Q: Can I prepare this casserole in advance?
Absolutely! You can prepare the casserole a day ahead, cover it, and refrigerate it. When you’re ready to bake, just pop it in the oven and bake as directed.

Q: Can I use frozen chicken or ham?
Yes, you can use frozen chicken or ham, but be sure to thaw it completely and cook it before shredding and adding it to the casserole.

Q: How can I make this casserole spicier?
Add a bit of cayenne pepper or red pepper flakes to the casserole mixture for some heat. You can also incorporate spicy mustard or hot sauce for an extra kick.

Final Thoughts

This Chicken Cordon Bleu Casserole is the ultimate comforting meal, offering all the flavors of the classic dish with the convenience of a casserole. It’s easy to make, hearty, and perfect for feeding a crowd or meal prepping for the week. With its creamy sauce, tender chicken and ham, and crispy breadcrumb topping, it’s sure to be a hit at the dinner table!

Chicken Cordon Bleu Casserole

his Chicken Cordon Bleu Casserole combines the delicious flavors of breaded chicken, ham, and Swiss cheese in a creamy casserole. It's an easy twist on the classic dish, making it a family-friendly favorite with the same great taste but much less effort.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Rest time 5 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Main Course

Cuisine American

Servings 6

Equipment

• casserole dish
• Mixing bowl
• Knife & cutting board
• Measuring spoons
• Measuring cups

Ingredients

  

1x2x3x

• 4 boneless skinless chicken breasts, cooked and cubed
• 8 oz ham cubed
• 1 ½ cups shredded Swiss cheese
• 1 cup heavy cream
• ½ cup chicken broth
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 2 cups crushed Ritz crackers or breadcrumbs
• ¼ cup butter melted

Instructions

 

• Preheat the oven to 350°F (175°C).
• In a mixing bowl, combine the cooked chicken, cubed ham, and shredded Swiss cheese.
• In another bowl, whisk together the heavy cream, chicken broth, Dijon mustard, garlic powder, onion powder, salt, and pepper.
• Pour the cream mixture over the chicken, ham, and cheese mixture, stirring gently to combine.
• Transfer the mixture into a greased 9x13-inch casserole dish.
• In a small bowl, combine the crushed Ritz crackers with melted butter and stir until coated.
• Sprinkle the cracker mixture evenly over the casserole.
• Bake in the preheated oven for 35-40 minutes, or until the casserole is bubbly and golden brown on top.
• Let it rest for 5 minutes before serving. Enjoy!

Notes

• For extra flavor, you can add a pinch of cayenne pepper or paprika to the cream mixture.
• This casserole can be made ahead of time. Simply assemble it and refrigerate, then bake when you're ready to serve.
• Leftovers can be stored in the refrigerator for up to 3 days.

Keyword chicken and ham casserole, chicken cordon bleu casserole, comfort food casserole, creamy chicken casserole, easy casserole, weeknight dinner

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These Korean BBQ Meatballs with Spicy Mayo Dip are the perfect fusion of bold Korean flavors and classic comfort food. Juicy, tender meatballs coated in a sticky-sweet Korean BBQ glaze are paired with a creamy, spicy mayo dipping sauce that takes this dish over the top. Whether served as a party appetizer, weeknight dinner, or game day snack, these meatballs are guaranteed to steal the spotlight!  

Why You’ll Love These Korean BBQ Meatballs with Spicy Mayo Dip

This recipe hits every craving: sweet, spicy, umami-rich, and irresistibly creamy. It’s easy to make, packs a punch of flavor, and is great for meal prep or entertaining. The spicy mayo dip adds a creamy kick that perfectly balances the richness of the Korean BBQ meatballs.

Ingredients for Korean BBQ Meatballs with Spicy Mayo Dip

For the meatballs:

• 1 lb ground beef (or pork, chicken, or turkey)

• 1/3 cup breadcrumbs

• 1 egg

• 2 cloves garlic, minced

• 1 teaspoon grated ginger

• 1 tablespoon soy sauce

• 1 tablespoon gochujang (Korean chili paste)

• 1 tablespoon sesame oil

• 2 green onions, finely chopped

• Salt & pepper, to taste

For the Korean BBQ glaze:

• 1/4 cup soy sauce

• 2 tablespoons honey or brown sugar

• 1 tablespoon rice vinegar

• 1 tablespoon gochujang

• 1 teaspoon sesame oil

• 1 teaspoon cornstarch + 1 tablespoon water (for thickening)

For the spicy mayo dip:

• 1/3 cup mayonnaise

• 1 tablespoon sriracha (adjust to taste)

• 1 teaspoon lemon juice or rice vinegar

• 1/2 teaspoon garlic powder (optional)

Substitutions and Variations

• Meat: Use ground chicken or turkey for a leaner version.

• Gochujang: Substitute with sriracha or chili garlic sauce in a pinch.

• Breadcrumbs: Use panko for extra texture or almond flour for a low-carb option.

• Mayo: Swap with Greek yogurt for a lighter spicy mayo dip.

How to Make Korean BBQ Meatballs with Spicy Mayo Dip

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Make the meatballs: In a large bowl, mix together ground meat, breadcrumbs, egg, garlic, ginger, soy sauce, gochujang, sesame oil, green onions, salt, and pepper. Form into 1-inch balls and place on the baking sheet.

3. Bake for 15–18 minutes, or until meatballs are cooked through and lightly browned.

4. Prepare the glaze: In a small saucepan, whisk together soy sauce, honey, rice vinegar, gochujang, and sesame oil. Bring to a simmer. Stir in the cornstarch slurry and cook for 2–3 minutes until thickened.

5. Coat the meatballs: Toss the baked meatballs in the warm BBQ glaze until evenly coated.

6. Make the spicy mayo: In a bowl, mix mayo, sriracha, lemon juice, and garlic powder until smooth.

7. Serve warm: Drizzle spicy mayo over the meatballs or serve on the side as a dip. Garnish with sesame seeds and sliced green onions.

Tasty Mix-Ins and Add-Ons

• Shredded carrots or cabbage: Add to the plate for freshness and crunch.

• Steamed rice or noodles: Turn this appetizer into a full meal.

• Kimchi or pickled veggies: Adds a tangy, authentic Korean bite.

• Toasted sesame seeds & scallions: Perfect garnishes for extra texture and flavor.

Recipe Tips for Success

• Don’t overmix the meatball mixture to keep them tender.

• Chill the meatballs for 10 minutes before baking if you want to prep ahead.

• Make them bite-sized for parties and dipping fun!

• Adjust spice levels in both glaze and mayo to match your heat tolerance.

Storage and Reheating

• Fridge: Store leftover meatballs in an airtight container for up to 4 days.

• Freeze: Freeze meatballs (uncooked or cooked) for up to 2 months. Thaw and bake or reheat as needed.

• Reheat: Warm in the oven or skillet. If dry, toss with a little extra glaze or water.

Recipe Variations

• Korean BBQ Meatball Bowls: Serve over jasmine rice with cucumber slices and a fried egg.

• Slider-style: Stuff meatballs into slider buns with shredded lettuce and spicy mayo.

• Lettuce wraps: Use butter lettuce for a low-carb meal option.

• Korean Meatball Tacos: Serve in tortillas with slaw and pickled onions.

FAQs – Korean BBQ Meatballs with Spicy Mayo Dip

Q: What is gochujang, and can I skip it?
Gochujang is a fermented Korean chili paste that adds sweet heat and depth. You can substitute with sriracha, but it won’t have quite the same umami.

Q: Can I air-fry the meatballs?
Yes! Air fry at 375°F (190°C) for about 10–12 minutes, shaking halfway through.

Q: Is this recipe gluten-free?
To make it gluten-free, use tamari instead of soy sauce and gluten-free breadcrumbs.

Q: How spicy is this dish?
It has a mild to moderate spice. You can adjust the heat by adding more or less gochujang or sriracha.

Final Thoughts

If you’re looking for a flavor-packed, crowd-pleasing dish, these Korean BBQ Meatballs with Spicy Mayo Dip deliver big taste with minimal effort. They’re perfect as an appetizer, meal prep hero, or fun dinner idea that the whole family will love.

Korean BBQ Meatballs with Spicy Mayo Dip

These Korean BBQ Meatballs with Spicy Mayo Dip are sweet, savory, and packed with bold umami flavor. Perfect as a party appetizer, quick weeknight dinner, or protein-packed snack. The rich gochujang glaze and creamy spicy mayo will have everyone reaching for seconds.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Rest time 5 minutes mins

Total Time 40 minutes mins

Course Appetizer, Dinner, Snack

Cuisine asian fusion, korean

Servings 4

Equipment

• Mixing bowl
• baking sheet or skillet,
• Small saucepan
• Whisk
• spoon

Ingredients

  

1x2x3x

For the Meatballs:

• 1 lb ground beef or pork/chicken
• 1 egg
• ½ cup breadcrumbs
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 teaspoons grated ginger
• 2 cloves garlic minced
• 2 green onions finely chopped
• Salt and pepper to taste

For the Korean BBQ Glaze:

• ¼ cup soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon gochujang Korean chili paste
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 clove garlic minced

For the Spicy Mayo Dip:

• ½ cup mayonnaise
• 1 –2 tablespoons sriracha
• 1 teaspoon lime juice

Instructions

 

• Preheat oven to 400°F (200°C) or heat skillet over medium-high heat.
• In a bowl, combine all meatball ingredients and mix just until combined.
• Form into 1½-inch balls and place on a lined baking sheet or in a hot skillet.
• Bake for 15–20 minutes or pan-fry until cooked through and browned.
• Meanwhile, in a saucepan, whisk all glaze ingredients and simmer for 3–5 minutes until thickened.
• Toss the cooked meatballs in the glaze until well coated.
• For the spicy mayo, whisk mayo, sriracha, and lime juice in a small bowl.
• Serve meatballs warm with the spicy mayo dip and garnish with sesame seeds or green onions if desired.

Notes

• Substitute ground beef with turkey or plant-based meat.
• For a milder version, reduce or omit gochujang and sriracha.
• These meatballs freeze well for up to 2 months.
• Great served over rice, noodles, or as sliders.

Keyword gochujang meatballs, korean appetizer, korean bbq meatballs, picy mayo meatballs

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