I cook a taco-themed meal once a week, and when I want to change things up from traditional tacos, I make this recipe for taco bowls.

In this recipe, rice (like Mexican rice or cilantro rice) is topped with your favorite taco fixings (guacamole, salsa, etc.) for a hearty and easy meal ready in minutes.

This is also a great recipe to simply use leftovers from taco night, just like this Mexican casserole, making it even easier to prepare!

Taco Bowls: Ingredients & Substitutions

• Ground Beef Taco Meat. If you prefer, you can use ground chicken or turkey. Or crockpot chicken tacos or sweet potato tacos for a vegetarian version.
• Refried beans. I use an organic, canned variety, but these refried black beans are also delicious.
• Toasted corn. You can opt to just heat the corn and not toast it in butter, if you prefer.
• Rice. choose your favorite – white rice, cilantro lime rice, Mexican rice, brown rice, etc.
• Taco Seasoning. I suggest using homemade taco seasoning.

How to Make Taco Bowls

Lets’ walk through this recipe for taco bowls, and don’t forget to watch the video for further guidance.

There is a caveat to every step – if you are using leftovers you can skip the cooking and go straight to assembling the bowls!

Cook the Taco Meat

Begin by combining the ground beef, onion and minced garlic in a non-stick fry pan or cast-iron skillet.

Then, cover and and cook over medium-high heat until the meat begins to brown and is no longer pink in the center, stirring often.

Once the ground beef begins to brown, add taco seasoning and stir until it’s evenly distributed.

Then, add the lime juice and stir to combine.

Cook, uncovered, until the mixture is browned, stirring occasionally, then cover it and set the meat aside to keep it warm while you prep the rest of the taco bowl ingredients.

Cook the Corn

You can just use fresh corn on the cob that has already been cooked. However, cooking the corn in salted butter with a little bit of salt makes it so delicious.

So, cook corn with 1 Tablespoon butter over medium-high heat until lightly browned.

Once browned, sprinkle with sea salt. Then set aside.

Make the Refried Beans

Heat refried beans with water and taco seasoning until warmed through, stirring occasionally.

Assemble the Taco Bowls

Once all the components are prepped, layer the ingredients in 4 to 6 bowls, starting with rice on the bottom.

Then add refried beans, taco meat and toasted corn.

Then, add your desired toppings such as cheese (which I recommend putting on top of the warm ingredients to melt them slightly).

Topping Suggestions

Make sure topping ingredients are lukewarm/room temperature. If they’re all very cold, they will make the bowls too cold.

• Guacamole
• Salsa (tomato salsa, black bean & corn salsa, pineapple salsa, corn salsa, etc). 
• Sour Cream
• Iceberg Lettuce
• Fresh Cilantro

Serve

Then, serve the bowls warm with the aforementioned toppings. We love a garnish of fresh cilantro to bring out the fresh, vibrant flavors in this taco bowls recipe!

Store

Store leftover taco bowl ingredients separately. Or, you can prep taco bowls for the week by assembling the bowls in glass containers with lids!

Taco Bowls Recipe FAQS

If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!

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Taco Bowls

Taco bowls are like a deconstructed taco served over rice! They are easy to make & a delicious way to enjoy taco night leftovers!

Course Main Course

Cuisine Mexican

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6 Servings

Calories 368kcal

Author Laura

Cost $8

Equipment

• 12″ Deep Nonstick Fry Pan
• measuring spoons
• measuring cups
• spatula

Ingredients

Ground Beef Taco Meat

• 1 pound ground beef
• ½ onion diced
• 1 Tablespoon minced garlic
• 2 Tablespoons taco seasoning
• 1 Tablespoon lime juice

Refried Beans

• 15 ounces refried beans
• 1 Tablespoon water
• 1 teaspoon taco seasoning

Toasted Corn

• 1 ½ cup corn
• 1 Tablespoon salted butter
• ¼ teaspoon sea salt

Rice

• 2 cups cooked rice

Additional Toppings

• Shredded Cheese
• Guacamole
• Salsa
• Sour Cream
• Iceberg lettuce
• Fresh Cilantro

US Customary – Metric

Instructions

Cook the Taco Meat

• Combine ground beef, onion and minced garlic in a non-stick fry pan or cast-iron skillet.
• Cover and cook over medium-high heat until the meat begins to brown and is no longer pink in the center, stirring often.
• Once the ground beef begins to brown, add taco seasoning and stir until it’s evenly distributed.
• Add the lime juice and stir to combine.
• Cook, uncovered, until the mixture is browned, stirring occasionally.

Cook the Corn

• Cook corn with 1 Tablespoon butter over medium-high heat until lightly browned.
• Once browned, sprinkle with sea salt then set aside to use on the taco bowls.

Make the Refried Beans

• Heat refried beans with water and taco seasoning until warmed through, stirring occasionally.

Assemble the Taco Bowls

• Layer the ingredients in 4 to 6 bowls, starting with rice on the bottom. Then add refried beans, taco meat and toasted corn. Then, add your desired toppings such as cheese (which I recommend putting on top of the warm ingredients so it will melt slightly), sour cream, guacamole, salsa, fresh cilantro, etc.
• Serve warm!

Video

Notes

Ingredient Substitution Notes

• Ground Beef Taco Meat. If you prefer, you can use ground chicken or turkey. Or crockpot chicken tacos or sweet potato tacos for a vegetarian version.
• Refried beans. I use an organic, canned variety, but these refried black beans are also delicious.
• Toasted corn. You can opt to just heat the corn and not toast it in butter, if you prefer.
• Rice. choose your favorite – white rice, cilantro lime rice, Mexican rice, brown rice, etc.
• Taco Seasoning. I suggest using homemade taco seasoning.

Topping Suggestions

Make sure topping ingredients are lukewarm/room temperature. If they’re all very cold, they might make the bowls too cold.

• Guacamole
• Salsa (tomato salsa, black bean & corn salsa, etc). 
• Sour Cream
• Iceberg Lettuce
• Fresh Cilantro

Nutrition

Serving: 1bowl | Calories: 368kcal | Carbohydrates: 32g | Protein: 19g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 640mg | Potassium: 320mg | Fiber: 4g | Sugar: 4g | Vitamin A: 300IU | Vitamin C: 4mg | Calcium: 49mg | Iron: 2mg

Try these recipes

Cilantro Lime Rice

Ground Beef Tacos

Easy Guacamole Recipe (5 Minutes)

Crock Pot Chicken Tacos (Mexican Chicken)

Easy Mexican Rice

Black Bean Sweet Potato Tacos

I love making gluten-free versions of classics, like this gluten-free meatballs recipe. They are a delicious meal to serve to friends and family with food sensitivities.

These gluten free meatballs are flavorful and moist. Egg, parmesan cheese and a touch of almond flour are used as the binder in this recipe, which results in meatballs that are so delicious you’ll want to make them on repeat.

Serve them with homemade marinara sauce over your favorite gluten-free pasta for an easy, family-friendly dinner.

Gluten-Free Meatballs: Ingredients & Substitutions

• Ground beef. I have used 85% up to 93% lean ground beef to make this recipe. I have also subbed ground turkey and chicken with great results.
• Whole milk. 2% milk, half and half or cream can be used in place of whole milk. I have also used pasta sauce (like tomato basil marinara sauce or homemade marinara sauce) in place of milk.
• Worcestershire Sauce. Be sure to use a gluten-free sauce. Read the ingredients or buy one that is certified gluten free. You can substitute gluten-free BBQ sauce if needed.
• Almond flour. oat flour (gluten-free) or all-purpose gluten-free flour are good substitutes.
• Parmesan cheese. I don’t suggest omitting or changing this ingredient – it adds to the flavor and texture and is critical for the dish.
• Fresh herbs. Adding fresh parsley or fresh basil to the meatballs is delicious but optional.

How to Make Gluten Free Meatballs

Let’s walk through this recipe together, and don’t forget to watch the video.

Begin by preheating the oven to 425 degrees F and lightly greasing a baking sheet.

Then, combine the ground beef, egg, milk and Worcestershire sauce in a large bowl.

Next, add the parmesan cheese, almond flour, garlic powder, onion powder, paprika, salt and pepper and stir until combined.

Then, use a 1 Tablespoon measuring spoon to portion out the meatball mixture and roll it into balls.

Place the gluten-free meatballs evenly spaced on the prepared baking sheet

Bake at 425 degrees F for 13-15 minutes, or until the internal temperature is 165 degrees F.

Cook on the Stovetop

If you prefer to cook the gluten-free meatballs on the stovetop, being by heating 1 to 2 Tablespoons olive oil in a nonstick fry pan over medium heat.

Then, add half of the meatballs and cover.

Cook, covered, on one side for 4-5 minutes or until they are golden-brown.

Remove lid and flip the meatballs. Cook for another 4-5 minutes until meatballs are golden brown and the internal temperature is 160 degrees F.

Serve

I recommend serving this gluten free meatballs recipe with your favorite sauce like homemade basil pesto, homemade marinara sauce recipe, or avocado pasta sauce. Here are some additional serving suggestions:

Or you can enjoy them as asian meatballs or BBQ meatballs.

• Serve on top of your favorite gluten-free pasta (mine is Banza).
• With a burrata salad.
• As an appetizer.
• On top of a bed of zucchini noodles (aka: zoodles).
• Make them into a meatball sub (with gluten free bread).
• With a side of roasted broccoli, roasted Brussels sprouts or parmesan roasted green beans!

Store

Store leftover gluten-free meatballs in an airtight container in the refrigerator for up to 5 days.

Freeze

I love having gluten-free meatballs on had in the the freezer for a quick dinner. Here’s how to freeze them:

1. Place baked meatballs in an even layer on a baking sheet.
2. Flash-freeze in the freezer until hardened.
3. Transfer to an airtight container and freeze for up to two months.
4. Thaw slowly in the refrigerator or at room temperature then use in your favorite recipe. You can also thaw them quicker by warming them in your favorite sauce.

Gluten Free Meatballs Recipe FAQS

If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!

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Gluten Free Meatballs

These gluten-free meatballs are moist, flavorful, and easy to make in 30 minutes! They're a versatile meal that can be served in so many ways.

Course Appetizer, Main Course

Cuisine American, Italian

Diet Gluten Free

Prep Time 6 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 14 Servings

Calories 103kcal

Author Laura

Cost $5

Equipment

• glass batter bowl
• measuring spoons
• measuring cups
• spatula
• baking sheet

Ingredients

• 1 pound ground beef
• 1 egg
• 2 Tablespoons whole milk
• 1 Tablespoons Worcestershire sauce (gluten-free)
• ¼ cup parmesan cheese
• 2 Tablespoons almond flour
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon sea salt
• ¼ teaspoon paprika
• ¼ teaspoon pepper

US Customary – Metric

Instructions

• Preheat oven to 425 degrees F. Lightly grease a baking sheet.
• Combine the ground beef, egg, milk and Worcestershire sauce in a large bowl.
• Then, add the parmesan cheese, almond flour, garlic powder, onion powder, paprika, salt and pepper and stir until combined.
• Use a 1 Tablespoon measuring spoon to portion out the meatball mixture. Roll it into balls and place them evenly spaced on the prepared baking sheet
• Bake at 425 degrees F for 13-15 minutes, or until the internal temperature is 165 degrees F. *note: baking time depends on the size of your meatballs. If you make them larger than 1 TBS, the baking time will increase.
• Serve with your favorite sauces, noodles, etc.

Video

Notes

Ingredient Substitution Notes

• Ground beef. I have used 85% up to 93% lean ground beef to make this recipe. I have also subbed ground turkey and chicken with great results.
• Whole milk. 2% milk, half and half or cream can be used in place of whole milk. I have also used pasta sauce (like tomato basil marinara sauce or homemade marinara sauce) in place of milk.
• Worcestershire Sauce. Be sure to use a gluten-free sauce. Read the ingredients or buy one that is certified gluten free. You can substitute gluten-free BBQ sauce if needed.
• Almond flour. oat flour (gluten-free) or all-purpose gluten-free flour are good substitutes.
• Parmesan cheese. I don’t suggest omitting or changing this ingredient – it adds to the flavor and texture and is critical for the dish.
• Fresh herbs. Adding fresh parsley or fresh basil to the meatballs is delicious but optional.

To Cook on the Stovetop

1. Heat 1 to 2 Tablespoons olive oil in a nonstick fry pan over medium heat.
2. Then, add half of the meatballs and cover.
3. Cook, covered, on one side for 4-5 minutes or until they are golden-brown.
4. Remove lid and flip the meatballs. Cook for another 4-5 minutes until meatballs are golden brown and the internal temperature is 160 degrees F.

Store

Store leftover gluten-free meatballs in an airtight container in the refrigerator for up to 5 days.

Freeze

1. Place baked meatballs in an even layer on a baking sheet.
2. Flash-freeze in the freezer until hardened.
3. Transfer to an airtight container and freeze for up to two months.
4. Thaw slowly in the refrigerator or at room temperature then use in your favorite recipe. You can also thaw them quicker by warming them in your favorite sauce.

Nutrition

Serving: 2Meatballs | Calories: 103kcal | Carbohydrates: 1g | Protein: 7g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 36mg | Sodium: 155mg | Potassium: 111mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 53IU | Vitamin C: 0.2mg | Calcium: 36mg | Iron: 1mg

try these recipes

Chicken Meatballs

BBQ Meatballs

Asian Meatballs

Homemade Marinara Sauce

Homemade Basil Pesto Sauce

Lemon Butter Tortellini Sauce

This easy chicken curry recipe has been a staple in my house since the first time I made it. It’s bold and flavorful without being spicy, so even my kids enjoy this dish.

I love that this recipe calls for a rotisserie chicken (or leftover cooked chicken) because it makes it so easy to make in under 30 minutes.

We love serving it with homemade naan bread over rice (especially this yellow rice or white rice).

Easy Chicken Curry: Ingredients & Substitutions

• Flour. To make this gluten-free, use all-purpose gluten-free flour.
• Olive oil. avocado oil is a good substitute.
• Plain yogurt. greek yogurt works well in this recipe, but we prefer plain, full-fat yogurt.
• Coconut milk. heavy cream or whole milk is a good substitute for coconut milk.
• Diced green chiles. use mild, medium or spicy, depending on your family’s preferences.
• Golden raisins. these make this recipe special. I don’t recommend omitting them or substituting regular raisins which have a more distinct and different flavor.
• Rotisserie chicken. We buy one from our local grocery store and use the meat. You can also use leftover chicken, or you can cook 2 pounds of boneless skinless chicken breasts to use in this recipe.

How to Make Chicken Curry

We’ll walk through this recipe together, and don’t forget to watch the video.

Begin by toasting the pine nuts over medium-low heat. Be very careful, as they can burn quickly towards the end of roasting time if you don’t watch them closely.

Then, set the toasted pine nuts aside to use later. I suggest removing them from the warm pan so they don’t accidentally burn.

Next, make the curry sauce. Begin by combining the flour, salt, pepper and curry powder in a small bowl. Set aside.

Then, cook the onion and garlic in the olive oil over medium heat until onion is soft (about 3-5 minutes)

Once the onion is soft, add the flour mixture and cook for 1 minute.

Then, add the coconut milk & yogurt and cook, stirring often, until slightly thickened

Next, add the tomatoes, green chiles and bring to a boil.

Then stir in golden raisins, pine nuts, cilantro and shredded rotisserie chicken, and stir to combine.

Simmer for at least 10 minutes, or until ready to serve.

Serve

Serve over rice (try this yellow rice or cilantro rice) with fresh naan bread, and garnish with extra pine nuts & cilantro.

Store/Freeze

Store leftovers in an airtight container in the refrigerator for up to 5 days, or in the freeze for up to 2 months.

This recipe makes quite a bit, so I find that we freeze it often. It reheats really well on the stovetop or in the microwave.

Easy Chicken Curry Recipe FAQS

If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!

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Easy Chicken Curry Recipe

This easy chicken curry recipe is my go-to when I am feeding a crowd. It's flavorful and delicious and easy to make in under 30 minutes.

Course Main Course

Cuisine Indian

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 16 People

Calories 203kcal

Author Laura

Cost $8

Equipment

• large pot
• measuring spoons
• measuring cups

Ingredients

• 2 Tablespoons all-purpose flour
• 1 teaspoon curry powder
• 2 teaspoons sea salt
• ½ teaspoon black pepper
• 1 ½ Tablespoons olive oil
• 1 onion diced
• 1 Tablespoon minced garlic
• 1 cup plain yogurt
• 15 ounces coconut milk or 1 ½ cups heavy cream
• 28 ounces diced tomatoes
• 4 ounces diced green chiles
• ½ cup golden raisins
• ½ cup pine nuts
• ½ cup cilantro leaves
• 1 rotisserie chicken 3 lbs, shredded or cut into bite sized pieces.

US Customary – Metric

Instructions

Toast Pine Nuts

• Spread pine nuts in an even layer in a nonstick fry pan or cast iron skillet Cook over medium-low heat, stirring often until lightly golden brown. Set aside

Make the Chicken Curry

• Combine flour, salt, pepper and curry powder in a small bowl. Set aside.
• Cook onion and garlic in the olive oil over medium heat until onion is soft (about 3-5 minutes)
• Add flour mixture and cook for 1 minute.
• Then, add the coconut milk & yogurt and cook, stirring often, until slightly thickened
• Add tomatoes, green chiles and bring to a boil.
• Then stir in golden raisins, pine nuts, cilantro and shredded rotisserie chicken, and stir to combine.
• Simmer for at least 10 minutes, or until ready to serve.
• Serve over rice and topped with additional cilantro and/or green onions.

Video

Notes

Ingredient Substitution Notes

• Flour. To make this gluten-free, use all-purpose gluten-free flour.
• Olive oil. avocado oil is a good substitute.
• Plain yogurt. greek yogurt works well in this recipe, but we prefer plain, full-fat yogurt.
• Coconut milk. heavy cream or whole milk is a good substitute for coconut milk.
• Diced green chiles. use mild, medium or spicy, depending on your family’s preferences.
• Golden raisins. these make this recipe special. I don’t recommend omitting them or substituting regular raisins which have a more distinct and different flavor.
• Rotisserie chicken. We buy one from our local grocery store and use the meat. You can also use leftover chicken, or you can cook 2 pounds of boneless skinless chicken breasts to use in this recipe.

Store/Freeze

Store leftovers in an airtight container in the refrigerator for up to 5 days, or in the freeze for up to 2 months.

This recipe makes quite a bit, so I find that we freeze it often. It reheats really well on the stovetop or in the microwave.

 

Nutrition

Serving: 1cup | Calories: 203kcal | Carbohydrates: 10g | Protein: 13g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 38mg | Sodium: 466mg | Potassium: 263mg | Fiber: 1g | Sugar: 5g | Vitamin A: 119IU | Vitamin C: 9mg | Calcium: 49mg | Iron: 2mg

Try these recipes

Homemade Naan Bread Recipe

Yellow Rice (Turmeric Rice)

Baked Hummus Chicken

Strawberry Spinach Salad

Oven Roasted Broccoli

Cilantro Lime Rice

This hamburger soup recipe is a delicious, hearty meal perfect for busy weeknights.

Hamburger sup is bold and flavorful and loaded with nutritious ingredients like vegetables, beans, and ground beef. Adding macaroni makes is extra-hearty and an entire meal in one bowl.

You can make it in the slow cooker of course, but I also give instructions in the recipe card to make it on the stovetop!

We love to serve it with some crusty bread and a sprinkle of cheddar cheese.

Hamburger Soup: Ingredients & Substitutions

• Ground beef. ground turkey or chicken can be used, if desired. But I recommend beef.
• Chicken broth. beef broth or vegetable broth are both great substitutions.
• Kidney beans. Use your favorite type of bean – white beans and black beans are good choices.
• Carrots & bell pepper. you can substitute your favorite vegetables, some suggestions include: celery, zucchini, green beans, etc.
• Elbow macaroni. Choose your favorite pasta.

How to Make Hamburger Soup

We’ll walk through how to make this recipe step-by-step, and be sure to watch the video for further guidance.

Begin by cooking the ground beef onion and minced garlic in a large skillet until the beef is lightly browned, breaking up the meat as it cooks.

Then, In the container of a slow cooker, combine chicken broth, tomato sauce, diced tomatoes, beans, Worcestershire sauce, paprika, sea salt and pepper and stir to combine.

Next, add the carrots, bell pepper, and cooked ground beef mixture and stir.

Cover the crock pot and cook on low for 6 hours (recommended) or high for 3 hours.

In the last one hour of cooking, add the elbow macaroni (if cooking on low it needs to cook for 1 hour, if cooking on high it will cook faster).

Cover and cook until the macaroni is soft.

Once the macaroni is cooked, taste and adjust salt, pepper and spice as desired.

Serve

Serve the hamburger soup warm with a sprinkle of cheddar cheese. We love serving it with fresh bread like no knead bread, pretzel bread or french bread, or cheesy biscuits!

Store

Store leftover hamburger soup in an airtight container in the refrigerator for up to 5 days.

Freeze

To freeze, let the soup cool to room temperature. Then, transfer it to freezer-friendly containers and freeze for up to 2 months. I recommend freezing it in individually-sized portions.

Thaw overnight in the fridge and reheat in a pot on the stove over medium-low heat. 

Hamburger Soup Recipe FAQS

If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!

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Slow Cooker Hamburger Soup Recipe

This hamburger soup is an easy, delicious, family-friendly soup recipe. It takes only a few minutes to prepare, then it cooks all day in the slow cooker, so the flavors intensify and it’s ready to go at dinner time.

Course Main Course, Soup

Cuisine American

Diet Gluten Free, Low Lactose

Prep Time 15 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 12 Servings

Calories 217kcal

Author Laura

Cost $7

Equipment

• measuring spoons
• measuring cups
• non-stick fry pan
• Slow Cooker

Ingredients

• 1 pound ground beef
• ½ yellow onion (finely diced)
• 1 Tablespoon minced garlic
• 4 cups chicken broth (1 quart)
• 15 ounces tomato sauce
• 15 ounces diced tomatoes
• 15 ounces kidney beans (drained and rinsed)
• 2 Tablespoons Worcestershire sauce
• ½ teaspoon fine sea salt (or to taste)
• ½ teaspoon paprika
• ¼ teaspoon pepper
• 1 cup carrots (diced)
• 1 bell pepper (diced)
• 1 cup elbow macaroni
• Cheddar cheese for serving

Instructions

• In a large skillet, cook ground beef onion and minced garlic until beef is lightly browned, breaking up the meat as it cooks.
• In the container of a slow cooker, combine chicken broth, tomato sauce, diced tomatoes, beans, Worcestershire sauce, paprika, sea salt and pepper and stir to combine.
• Then, add the carrots, bell pepper, and cooked ground beef mixture and stir.
• Cook on low for 6 hours (recommended) or high for 3 hours .
• Add the elbow macaroni in the last 1 hour of cooking (if cooking on low it needs to cook for 1 hour, if cooking on high it will cook faster).
• Once the macaroni is cooked, taste and adjust salt, pepper and spice as desired.
• Serve warm with a sprinkle of cheddar cheese.

Video

Notes

Ingredient Substitution Notes

Here are some substitutions for the ingredients listed in the recipe!

• Ground beef. ground turkey or chicken work well, you will need to cook leaner meats in 1-2 Tablespoons of olive oil. 
• Chicken broth. beef broth or vegetable broth. 
• Kidney beans. great northern beans, cannellini beans, black beans, etc. 
• Carrots & bell pepper. substitute your favorite vegetables like celery, zucchini, green beans, etc.
• Elbow macaroni. any small pasta shape works well. 

Make on the Stovetop: 

If you’d prefer, you can make this recipe on the stovetop:

1. Cook ground beef, onion, garlic carrots and bell peppers until ground beef is no longer pink. 
2. Add broth, tomato sauce, diced tomatoes, beans, Worcestershire sauce, paprika, salt and pepper, cover and bring the mixture to a boil. 
3. Once boiling, add the elbow macaroni and boil with the lid slightly ajar (not completely off or too much liquid will evaporate), until the macaroni is soft (15-20 minutes). 
4. Serve!

Store

Store leftover hamburger soup in an airtight container in the refrigerator for up to 5 days.

Freeze

To freeze, let the soup cool to room temperature. Then, transfer it to freezer-friendly containers and freeze for up to 2 months. I recommend freezing it in individually-sized portions.

Thaw overnight in the fridge and reheat in a pot on the stove over medium-low heat. 

Nutrition

Serving: 1cup | Calories: 217kcal | Carbohydrates: 24g | Protein: 13g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 28mg | Sodium: 631mg | Potassium: 549mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2.333IU | Vitamin C: 21mg | Calcium: 49mg | Iron: 3mg

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Minestrone Soup Recipe

Taco Soup Recipe

Best Tomato Soup Recipe

Chicken Noodle Soup

Sausage Kale Soup Recipe

Best Potato Soup Recipe

This slow cooker chicken chili is one of my favorite dinner recipes! It’s my mom’s recipe and it has won many first place awards at chili cook-offs!

This chicken chili recipe is flavorful and filling, made with vegetables, beans, chicken breasts and homemade chili seasoning. It’s a delicious meal loved by adults and kids alike.

I make this chicken chili recipe every time I bring a meal to a friend. I usually cook it the day before so I can drop it off in the early afternoon. It freezes really well, so if they don’t want to eat it right away they can freeze it for another day.

Chicken Chili: Ingredients & Substitutions

Here are some possible substitutions to use in this recipe.

• Salsa. Use your favorite salsa with your preferred heat (mild, medium, or spicy).
• Green Pepper. I have tossed just about every vegetable into this recipe – carrots, zucchini, bell peppers, etc. Choose your favorites.
• Beans. Use your favorite beans. We usually choose black beans, kidney beans, great northern, or garbanzo beans.
• Brown Sugar. White sugar and honey are good substitutes. Or you can omit the sugar if you prefer, but it does bring out the flavor of the tomatoes nicely.
• Chili seasoning. I use a mild seasoning, but choose your favorite or make your own with this homemade chili seasoning recipe.

How to Make Chicken Chili

Begin by cooking the chicken in the container of your slow cooker until it’s tender and is easily shredded with a fork.

Cooking the chicken in salsa with onion and garlic tenderizes it and infuses it with flavor.

Once the chicken breasts are tender and fully cooked, shred them in the slow cooker with two forks into bite-sized pieces.

After shredding the chicken, add the rest of the ingredients to the slow cooker and cook on low or high (depending on your preference) until the peppers are soft.

This is a great recipe because you can cook it and keep it warm in the slow cooker for guests.

I often make this when we have guests visiting because it’s easy to adjust the serving time if flights are delayed or they’re running late!

Serve

Serve this crock pot chicken chili with your favorite toppings and sides. Here are some suggestions:

• Cornbread (or cornbread croutons, cornbread muffins)
• Pretzel bread or No Knead Bread.
• Green onions
• Sour cream
• Shredded cheddar cheese
• Crushed tortilla chips or homemade tortilla strips.

Store/Freeze

Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to two months.

Reheat or thaw the crockpot chicken chili in the microwave or on the stovetop (preferred).

Chicken Chili Recipe FAQS

If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!

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Slow Cooker Chicken Chili

This slow cooker chicken chili is an easy dinner loaded with protein, fiber and vegetables. It's freezer-friendly and gluten-free.

Course dinner, Main Course

Cuisine American

Diet Gluten Free, Low Lactose

Prep Time 15 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 10 Servings

Calories 188kcal

Author Laura

Cost $8

Equipment

• Slow Cooker
• measuring spoons
• measuring cups
• cutting board
• chef's knife
• Wooden spoon

Ingredients

• 1 ½ pounds chicken breasts (boneless, skinless)
• 16 ounces salsa
• ½ onion (diced)
• 1 Tablespoon minced garlic
• 1 large green pepper (diced)
• 28 ounces diced tomatoes
• 4 ounces diced green chiles
• ½ cup corn
• 14 ounces kidney beans (drained and rinsed)
• 2 Tablespoons light brown sugar
• 1 ounce chili seasoning (4 Tablespoons, 1 packet)
• Salt & Pepper to taste

US Customary – Metric

Instructions

• Add chicken breasts, salsa, onion and minced garlic to the container of a slow cooker. Cook on low for 5-6 hours or high for 3-4 hours, until the chicken is easy to shred with a fork.
• Shred the chicken in the crock pot with two forks.
• Next, add the green pepper, diced tomatoes, green chiles, corn, beans, brown sugar and chili seasoning and stir to combine.
• Cook for an additional 2-3 hours on low or 1-2 hours on high, or until the green peppers are soft.
• Serve warm with your favorite chili toppings like sour cream, cheese, chopped onion, crushed tortilla chips, etc.

Video

Notes

Ingredient Substitution List

Here’s a list of ingredients and their possible substitutions: 

• Salsa. Hot or mild. 
• Onions. red, yellow or white. 
• Bell Pepper. carrots, zucchini, etc. 
• Kidney Beans. black beans, great northern beans, garbanzo beans, etc. 

Store

Store chicken chili in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months. 

Topping Suggestions: 

• Sour cream
• Shredded Cheese
• Chips (tortilla chips or homemade tortilla strips)
• Green or Red Onions
• Cornbread Croutons

Nutrition

Serving: 1cup | Calories: 188kcal | Carbohydrates: 23g | Protein: 20g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 44mg | Sodium: 434mg | Potassium: 810mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1806IU | Vitamin C: 24mg | Calcium: 70mg | Iron: 3mg

Try these recipes

Healthy Turkey Chili Recipe

Best Cornbread Recipe

Best Easy Chili Recipe

Slow Cooker White Bean Chicken Chili

Vegetarian Chili

Crock Pot Chili

This parmesan pasta recipe is an incredibly easy and delicious dish that pairs perfectly with all your favorite Italian recipes.

A simple and flavorful parmesan sauce is made while the pasta is cooking, then used to generously coat the noodles for a cheesy, crowd-pleasing main or side dish.

Parmesan Pasta Recipe: Ingredients & Substitutions

• Salted butter. unsalted butter is a great substitute. You can substitute up to half of the butter with olive oil, if desired.
• Parmesan cheese. use high-quality, freshly grated parmesan for the best results.
• Pasta. Bucatini is my favorite, but we also love angel hair and spaghetti. You can choose your favorite noodle shape and size.

How to Make Parmesan Pasta

This parmesan pasta is very simple to make, but as always we will walk through the process together. Don’t forget to watch the video.

Begin by cooking pasta until it’s al dente. Remove pasta from the water with tongs and transfer it to a bowl so you can reserve the pasta water.

While the pasta is cooking, make the sauce. Begin by melting the butter in a 5 quart stockpot over medium heat.

Then, add the parmesan cheese and whisk to combine.

Once the butter and cheese mixture is smooth, whisk in ½ cup of the reserved pasta water. Then, add additional pasta water (up to 1 cup total) until your sauce reaches your desired consistency.

If desired, add salt and pepper to taste. (the cheese is salty, so add carefully). Then, add the cooked pasta.

Stir until the pasta is coated in the cheese sauce.

Serve

Serve the Parmesan pasta warm, topped with chopped fresh basil and extra grated parmesan cheese.

I suggest serving it with your favorite Italian recipes like meatballs, panzanella salad, bruschetta, etc.

Store/Freeze

Store leftover parmesan pasta in an airtight container in the refrigerator for 3-5 days, or in the freezer for 1 month.

Reheat on the stovetop or in the microwave.

Parmesan Pasta Recipe FAQS

If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!

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Parmesan Pasta Recipe

This parmesan pasta recipe is a quick and easy dinner or side dish made with 4 ingredients in 15 minutes.

Course Main Course, Side Dish

Cuisine Italian

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 8 Servings

Calories 209kcal

Author Laura

Cost $4

Equipment

• large pot
• tongs
• whisk
• measuring spoons
• measuring cups

Ingredients

• 8 ounces spaghetti (preferably bucatini)
• ¼ cup salted butter softened
• 1 cup grated parmesan cheese
• Salt and pepper to taste
• Optional: garnish with fresh basil and grated parmesan cheese.

US Customary – Metric

Instructions

• Cook pasta until al dente. Remove pasta with tongs into a bowl. Reserve the pasta water.
• Melt the butter in a 5 quart stockpot over medium heat.
• Add the parmesan cheese and whisk to combine.
• Add ½ cup pasta water and whisk until smooth. Add additional pasta water (up to 1 cup) until desired sauce consistency is reached.
• If desired, add salt and pepper to taste. (the cheese is salty, so add carefully).
• Add pasta and stir to combine.
• Serve topped with chopped fresh basil and extra grated parmesan cheese.

Video

Notes

Ingredient Substitution Notes

• Salted butter. unsalted butter is a great substitute. You can substitute up to half of the butter with olive oil, if desired.
• Parmesan cheese. use high-quality, freshly grated parmesan for the best results.
• Pasta. Bucatini is my favorite, but we also love angel hair and spaghetti. You can choose your favorite noodle shape and size.

Store/Freeze

Store leftover parmesan pasta in an airtight container in the refrigerator for 3-5 days, or in the freezer for 1 month.

Reheat on the stovetop or in the microwave.

Nutrition

Serving: 0.5cup | Calories: 209kcal | Carbohydrates: 23g | Protein: 7g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 266mg | Potassium: 88mg | Fiber: 1g | Sugar: 1g | Vitamin A: 285IU | Calcium: 118mg | Iron: 0.4mg

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Lemon Summer Pasta Salad

Panzanella Salad Recipe

This slow cooker Italian chicken recipe is a healthy dinner that’s easy to make. It’s made from scratch (no bottled dressings) and is so delicious you’ll make it on repeat.

In this recipe, chicken breasts are cooked in a flavorful sauce that contains diced tomatoes, sun dried tomatoes, balsamic vinegar, herbs and spices. It takes 5 minutes to prepare, then cooks in the crock pot while you go about your day!

Serve this crock pot Italian chicken on top of pasta or rice with a delicious green salad (like this burrata salad) or roasted veggies.

Slow Cooker Italian Chicken: Ingredients & Substitutions

• Chicken breasts. you can substitute legs or thighs if you’d like.
• Diced tomatoes. I suggest plain tomatoes, but an Italian-flavored variety or fire-roasted are both great choices.
• Onion. white, yellow and red onions all work well.
• Balsamic vinegar. Make sure to use a high quality balsamic vinegar in this recipe. It should be thick (not watery), naturally sweet and pour like molasses.
• Italian seasoning. You can substitute fresh herbs for the dried italian seasoning, if you prefer. I suggest fresh basil, fresh oregano, and fresh parsley.

How to Make Slow Cooker Italian Chicken

Let’s walk through how to make Italian chicken in the slow cooker, step-by-step, and don’t forget to watch the video.

Begin by combining all ingredients except for chicken in the container of a slow cooker.

Then, add chicken breasts and turn to coat. 

Cook the Italian chicken on low for 6 hours (recommended) or on high for 3 hours. Or until the chicken is tender.

Serve

You can serve this slow cooker Italian chicken in one of two ways:

1. Serve as whole chicken breasts. Simply remove the breasts from the slow cooker and serve it with some of the sauce from the container.
2. Shred the chicken in the last hour of cooking, then let it continue cooking in the sauce until cook time is over and you’re ready to serve.

I suggest serving it over your favorite pasta noodles or rice. We serve it with vegetables or a salad on the side.

Store/Freeze

Store leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.
Reheat in the microwave or on the stovetop in a covered pan.

Slow Cooker Italian Chicken Recipe FAQS

If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!

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Slow Cooker Italian Chicken

In this slow cooker Italian chicken recipe, chicken breasts are cooked with diced tomatoes, sun dried tomatoes, balsamic vinegar, herbs and spices for a flavorful, healthy dinner perfect for busy nights!

Course dinner, Main Course

Cuisine American, Italian

Diet Gluten Free, Low Calorie, Low Fat, Low Lactose

Prep Time 5 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 5 minutes minutes

Servings 6 Servings

Calories 223kcal

Author Laura

Cost $8

Equipment

• Slow Cooker
• measuring spoons
• measuring cups
• spatula

Ingredients

• 2 pounds chicken breasts* (boneless, skinless)
• 30 oz diced tomatoes
• ½ cup onion (finely chopped)
• 1 Tablespoon minced garlic
• 2 Tablespoons balsamic vinegar
• 2 Tablespoons sun dried tomatoes (packed in oil)
• 1 Tablespoon Italian seasoning
• ½ tsp sea salt
• ¼ tsp black pepper
• Serve with parmesan cheese and chopped fresh basil (Optional)

US Customary – Metric

Instructions

• Combine all ingredients except for chicken in the container of a slow cooker and stir to combine.
• Add chicken breasts and turn to coat.
• Cook on low for 6 hours or high for 3 hours.
• You can serve it two ways:
• Whole chicken breasts. Simply remove the breasts from the slow cooker and serve with extra sauce from the slow cooker.
• Shred the chicken in the last hour of cooking, then let it continue cooking in the sauce until cook time is over and you’re ready to serve.
• Top with parmesan cheese and serve over noodles.

Video

Notes

Note on Chicken: 2 pounds of chicken breasts is usually 4 to 6 breasts depending on size. If your breasts are larger, slice them thin, into smaller servings. 

Ingredient Substitution Notes

• Chicken breasts. you can substitute legs or thighs if you’d like.
• Diced tomatoes. I suggest plain tomatoes, but an Italian-flavored variety or fire-roasted are both great choices.
• Onion. white, yellow and red onions all work well.
• Balsamic vinegar. Make sure to use a high quality balsamic vinegar in this recipe. It should be thick (not watery), naturally sweet and pour like molasses.
• Italian seasoning. You can substitute fresh herbs for the dried Italian seasoning, if you prefer. I suggest fresh basil, fresh oregano, and fresh parsley.

Store/Freeze

Store leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

Reheat in the microwave or on the stovetop in a covered pan.

Nutrition

Serving: 0.33lb | Calories: 223kcal | Carbohydrates: 10g | Protein: 34g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 399mg | Potassium: 950mg | Fiber: 2g | Sugar: 5g | Vitamin A: 290IU | Vitamin C: 22mg | Calcium: 77mg | Iron: 2mg

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When it comes to cooking chicken, I always opt for marinading. This buttermilk chicken marinade is a delicious, all-purpose marinade that’s easy to make in less than 5 minutes.

Buttermilk is the perfect base for a marinade, because it’s acidity tenderizes the chicken while infusing it with flavor. You can marinate the chicken for a little as 30 minutes at room temperature, or up to 24 hours in the refrigerator.

After it has been marinated, you can grill or bake the chicken depending on your preference!

Buttermilk Chicken Recipe: Ingredients & Substitutions

• Buttermilk. You can make your own buttermilk by mixing 1 cup milk with 1 ( OR TWO) Tablespoons white vinegar, however I suggest using regular buttermilk for the best results.
• Olive oil. canola or avocado oil are good substitutes.
• Garlic powder. 1 Tablespoon minced garlic can be used in place of 1 tsp garlic powder.
• Onion powder. ¼ cup finely minced onion is a good substitute for ½ tsp onion powder.

How to Make Buttermilk Chicken

We’ll walk through this recipe together, and don’t forget to watch the video.

Begin by trimming and thinly slicing two pounds of chicken breasts, then cut them into your desired portion size. I find that 2 pounds usually equals 4 to 6 thinly sliced breasts.

Then, put the chicken breasts in a shallow glass dish with a lid or in a Ziploc bag inside a bowl (in case the bag leaks).

Next, make the marinade by whisking the marinade ingredients together in a small or medium bowl.

Then pour the mixture over the chicken and stir to coat.

Marinate the buttermilk chicken in the refrigerator for up to 24 hours, or at room temperature for at least 30 minutes and up to 1 hour.

When you’re ready to cook, heat a grill to medium heat, remove the chicken from the marinade and shake off excess buttermilk chicken marinade.

Then, lightly season each side of the breasts with salt and pepper.

Grill on the first side for 3-5 minutes, flip and grill until the internal temperature reaches 165 degrees F. (grill time depends greatly on thickness of breasts and temperature of grill).

Remove, let sit for 5 minutes, slice and serve.

Serve

Serve the chicken warm with your favorite side dishes. This buttermilk chicken is perfect on top of a salad, especially a strawberry spinach salad, or served alongside mac and cheese, etc.

Store

Store leftover buttermilk chicken in an airtight container in the refrigerator for up to 5 days. 

I like to slice it into strips and store it in a glass container as a way to meal prep chicken for the entire week. If it’s already sliced, I am more likely to eat it for lunch.

Freeze

You can also freeze this buttermilk chicken recipe in an airtight container for up to 1 month. Reheat on the stovetop or in the microwave.

Buttermilk Chicken Recipe FAQS

If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!

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Buttermilk Chicken Recipe (Buttermilk Chicken Marinade)

This buttermilk chicken marinade is easy to make with 6 ingredients& results in tender, moist buttermilk chicken infused with flavor!

Course Main Course

Cuisine American

Diet Gluten Free, Low Calorie, Low Fat, Low Lactose

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Marinating 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 6 Servings

Calories 175kcal

Author Laura

Cost $7

Equipment

• glass batter bowl
• measuring spoons
• whisk
• glass storage container with lid

Ingredients

• 1 cup buttermilk
• 2 Tablespoons olive oil
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon paprika
• ½ teaspoon sea salt
• ¼ teaspoon ground black pepper
• 2 pounds chicken breasts
• Salt and pepper

US Customary – Metric

Instructions

• Slice 2 pounds of chicken breasts thin (2 pounds typically equals 4 to 6 thin pieces of chicken). Place them in a shallow glass dish with a lid or in a plastic bag inside a bowl (in case the bag leaks).
• Whisk the marinade ingredients together in a medium bowl, then pour the mixture over the chicken and stir to coat.
• Marinate in the refrigerator for up to 24 hours, or at room temperature for 30 to 60 minutes.
• Remove the chicken from the refrigerator 30 minutes before cooking.

Grill the Chicken* (see notes for baking instructions)

• Heat a grill to medium heat.
• Remove the chicken from the marinade and shake off excess.
• Lightly season each side of the breasts with salt and pepper.
• Grill on the first side for 3-5 minutes, flip and grill until the internal temperature reaches 165 degrees F. (grill time depends greatly on thickness of breasts and temperature of grill).
• Remove, let sit for 5 minutes, slice and serve.

Video

Notes

Ingredient Notes/Substitutions

• Buttermilk. You can make your own buttermilk by mixing 1 cup milk with 1 ( OR TWO) Tablespoons white vinegar, however I suggest using regular buttermilk for the best results.
• Olive oil. canola or avocado oil are good substitutes.
• Garlic powder. 1 Tablespoon minced garlic can be used in place of 1 tsp garlic powder.
• Onion powder. ¼ cup finely minced onion is a good substitute for ½ tsp onion powder.

*Baking Instructions

Bake at 400 degrees F for 15 to 25 minutes (depending on the thickness of your chicken breast), until the thickest part of your chicken reaches 160 degrees F.

Store

Store leftover buttermilk chicken in an airtight container in the refrigerator for up to 5 days. 

I like to slice it into strips and store it in a glass container as a way to meal prep chicken for the entire week. If it’s already sliced, I am more likely to eat it for lunch.

Freeze

You can also freeze this buttermilk chicken recipe in an airtight container for up to 1 month. Reheat on the stovetop or in the microwave.

Nutrition

Serving: 5oz Chicken | Calories: 175kcal | Carbohydrates: 1g | Protein: 32g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 370mg | Potassium: 572mg | Fiber: 0.1g | Sugar: 0.04g | Vitamin A: 128IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 1mg

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When I need to make dinner in a hurry, I often choose to make meatballs, and these asian meatballs are some of our favorites.

They are bursting with flavor and cooked in the most delicious sauce. Serve them with your favorite Asian recipes like fried rice, vegetable lo mein or stir fry vegetables for a complete and healthy dinner your whole family will love.

Asian Meatballs: Ingredients & Substitutions

• Ground beef. ground turkey or chicken are both great substitutes.
• Hoisin sauce. Found in both the meatballs and sauce – it gives a delicious asian flavor and should not be substituted.
• Soy sauce. low sodium and regular both work well.
• Breadcrumbs. quick-cooking oats work well in place of breadcrumbs. Or, use this recipe for gluten free meatballs instead.
• Rice vinegar. Mirin is a great substitute.
• Sesame oil. critical for the most authentic flavor, but can be substituted with peanut oil if you must.

How to Make Asian Meatballs

Let’s walk through this Asian meatballs recipe step-by-step, and don’t forget to watch the video!

Make the Asian Meatballs

The first step is making and cooking the meatballs! Begin by mixing the ground beef, egg, hoisin sauce, soy sauce and sesame oil. Mix until combined.

Then, add the breadcrumbs, garlic powder, onion powder, ginger, sea salt and pepper and stir until the mixture is uniform throughout.

Next, use a small cookie scoop or measuring spoon and measure out 1 Tablespoon portions of the meatball mixture, and roll it into balls with your hands.

As you roll the Asian meatballs, evenly spread them out on the prepared baking sheet.

Once all the meatballs are rolled, bake them in the preheated oven for 13-15 minutes. Or until they reach an internal temperature of 165 degrees F.

Alternately, you can cook them on the stovetop – you can find directions for this in the recipe card.

Make the Sauce

While the meatballs are cooking, make the sauce by whisking the sauce ingredients together in a small saucepan.

Then, warm the sauce over low heat, whisking often, until the ingredients are heated through and the mixture is smooth.

Add the meatballs to the sauce mixture and serve. Or, you can serve the sauce on the side to dip!

Serve

We love serving these with our favorite Asian recipes – like fried rice, stir fry vegetables, and veggie lo mein!

Store

Store leftover Asian meatballs in an airtight container in the refrigerator for 3 to 5 days. Reheat on the stovetop or in the microwave.

Freeze

Or, you can freeze the meatballs (with or without sauce – your choice) in an airtight container for up to 2 months. Thaw in the fridge then reheat on the stove or in the microwave.

Asian Meatballs Recipe FAQS

If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!

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Asian Meatballs Recipe

This Asian meatballs recipe is a quick, easy and flavorful main dish. Meatballs infused with ginger, soy sauce, and more are baked then simmered in a homemade sauce – best served over fried rice, or noodles!

Course Main Course

Cuisine asian

Diet Gluten Free, Low Lactose

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 24 Meatballs

Calories 254kcal

Author Laura

Cost $8

Equipment

• measuring spoons
• measuring cups
• spatula
• glass batter bowl
• 3 quart saucepan
• whisk
• baking sheet

Ingredients

• 1 pound ground beef
• 1 egg (lightly beaten)
• 2 Tablespoons hoisin sauce
• 1 Tablespoons soy sauce
• 1 teaspoon sesame oil
• ½ cup breadcrumbs
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon ground ginger
• ½ teaspoon sea salt
• ¼ teaspoon black pepper

Sauce:

• 4 Tablespoons soy sauce
• 4 Tablespoons hoisin sauce
• 1 Tablespoon sesame oil
• 1 Tablespoon rice vinegar
• 1 Tablespoon creamy peanut butter
• 1 Tablespoon honey
• ¼ teaspoon powdered ginger

Garnish: green onions

US Customary – Metric

Instructions

• Preheat oven to 400 degrees F. Lightly grease a baking sheet. (See notes for how to cook on the stovetop).

Make the Asian Meatballs

• Combine the ground beef, egg, hoisin sauce, soy sauce and sesame oil in a large bowl.
• Add the breadcrumbs, garlic powder, onion powder, ginger, sea salt and pepper and stir until combined.
• Use a small cookie scoop or measuring spoon and measure out 1 Tablespoon portions of the meatball mixture, then roll it with your hands.
• Place meatballs on the prepared baking sheet evenly spread out.
• Bake in preheated oven for 13-15 minutes. Meatballs should reach an internal temperature of 165 degrees F.

Make the Sauce

• While the meatballs are cooking, make the sauce.
• Whisk the sauce ingredients together in a small saucepan.
• Then, warm the sauce over low heat, whisking often, until the ingredients are heated through and the mixture is smooth. Set aside.

Serve

• Toss the meatballs with the sauce and serve with your favorite Asian dishes (white or fried rice, stir fry vegetables, etc.).
• Alternately, you can serve the sauce on the side for dipping.

Video

Notes

How to Cook on the Stovetop

1. Add 1-2 Tablespoons peanut or sesame oil to a nonstick fry pan and turn heat to medium.
2. Add half of the meatballs (12) and cover.
3. Cook, covered, on one side for 4-5 minutes or until they are golden-brown.
4. Remove lid and flip the meatballs. Cook for another 4-5 minutes until meatballs are golden brown and the internal temperature is 160 degrees F.
5. Repeat with remaining meatballs (or cook in very large skillet). 

Ingredient Substitution Notes

• Ground beef. ground turkey or chicken are both great substitutes.
• Hoisin sauce. Found in both the meatballs and sauce – it gives a delicious asian flavor and should not be substituted.
• Soy sauce. low sodium and regular both work well.
• Breadcrumbs. quick-cooking oats work well in place of breadcrumbs.
• Rice vinegar. Mirin is a great substitute.
• Sesame oil. critical for the most authentic flavor, but can be substituted with peanut oil if you must.

Store

Store leftover Asian meatballs in an airtight container in the refrigerator for 3 to 5 days. Reheat on the stovetop or in the microwave.

Freeze

Or, you can freeze the meatballs (with or without sauce – your choice) in an airtight container for up to 2 months. Thaw in the fridge then reheat on the stove or in the microwave.

Nutrition

Serving: 3Meatballs in Sauce | Calories: 254kcal | Carbohydrates: 14g | Protein: 13g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 1072mg | Potassium: 234mg | Fiber: 1g | Sugar: 6g | Vitamin A: 31IU | Vitamin C: 0.1mg | Calcium: 34mg | Iron: 2mg

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My love for mediterranean-inspired dishes runs deep, which is why I had to create this feta stuffed chicken breasts recipe!

I have many delicious chicken recipes on my website, but this Greek stuffed chicken is an extra-special, yet still easy recipe that is perfect for any occasion from busy weeknights, to date nights in, etc.

Marinating the chicken in a delicious Greek marinade infuses them with flavor. Then they’re stuffed with an irresistible feta cheese filling!

Feta stuffed chicken breasts are browned on the stovetop to seal in moisture, then baked in the oven until they are cooked all the way through.

Feta Stuffed Chicken: Ingredients & Substitutions

• Greek Marinade. For notes on possible substitutions in the marinade, check out this Greek Chicken Marinade Recipe.
• Feta cheese. This is the namesake ingredient, however you can substitute goat cheese if you’d like.
• Mayonnaise. sour cream works in a pinch.
• Garlic powder. Use 1 tsp minced garlic in place of powder if you’d like.
• Onion powder. 1 tsp finely diced onion is a good substitute for onion powder.
• Dried oregano. 1 Tablespoon fresh oregano works well in place of the 1 teaspoon dried.
• Kalamata olives. these are key to imparting an authentic Greek flavor, however you can use your favorite olives.

How to Make Feta Stuffed Chicken

Let’s walk through this recipe together! You can watch the video for additional guidance if needed.

Prepare the Chicken Breasts

Begin this recipe by trimming 4 large chicken breasts (2 pounds).

Then, using a sharp knife cut a “pocket” into the chicken breast by cutting a slit ¾ of the way through the chicken, but not going all the way through to the other side (or the filling will spill out).

Marinate the Chicken

Then make the Greek marinade by whisking the lemon juice, olive oil, mustard, honey, oregano, paprika, onion powder, minced garlic, sea salt, and pepper together in a medium bowl.

Next, place the prepared chicken breasts into a glass container with a lid or in a plastic bag inside another container (in case the bag leaks).

Then, pour the marinade over the chicken turn to coat the chicken.

Marinate the chicken in the refrigerator for 1- 3 hours.  Or at room temperature for 30-60 minutes.

Make the Feta Filling

Towards the end of the marinating time, make the filling by combining the feta cheese, mayonnaise, garlic powder, onion powder, sea salt and oregano in a medium bowl.

Then, gently fold in the kalamata olives.

Stuff the Chicken Breasts

Remove the chicken from the marinade and shake off any excess marinade.

Then, stuff ¼ of the filling into each chicken breast and close the opening of the “pocket” with a toothpick, making sure it is not sticking out either side of the breast.

Lightly season both sides of the breasts with salt and pepper.  

Brown the Chicken

Once the Greek stuffed chicken breasts are assembled, cook them in two phases. Begin with pan-searing them to lock in the moisture.

To do this, heat 2 Tablespoons olive oil in a large, nonstick skillet over medium-high heat until shimmering.

Then, add the feta stuffed chicken breasts and cook on the first side for 4-5 minutes, or until golden brown.

Carefully flip the chicken and cook on the second side for 4-5 minutes, or until golden brown.

Bake the chicken

Next, transfer the browned breasts to the prepared 9×13” baking dish. Laying them out in an even layer so they do not overlap.

Bake in the preheated oven for 15-20 minutes, or until the internal temperature is 165 degrees F.

Serve

Once the chicken has finished baking, remove from the oven and let cool slightly before serving.

Serve with some of our favorite Mediterranean recipes:

• Serve with a side of tzatziki, hummus and pita!
• Or with a side of chickpea salad or Greek salad.
• I like to make roasted broccoli or roasted carrots with it too.

Store/Freeze

Store leftovers in an airtight container in the refrigerator for 3-5 days, or in the freezer for 2 months.

Reheat covered in the oven or microwave.

Feta Stuffed Chicken Breasts FAQS

If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!

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Feta Stuffed Chicken Breasts Recipe

These feta stuffed chicken breasts are a bold & flavorful, impressive meal! Chicken breasts are marinated then stuffed with a delicious feta cheese filling.

Course Main Course

Cuisine American, Mediterranean

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Cooling 5 minutes minutes

Total Time 55 minutes minutes

Servings 8 Servings

Calories 231kcal

Author Laura

Cost $12

Equipment

• measuring spoons
• measuring cups
• spatula
• baking sheet
• 12″ Deep Nonstick Fry Pan
• 9×13″ baking dish

Ingredients

• 2 pounds chicken 4 breasts
• Salt and pepper

Marinade

• ¼ cup lemon juice
• ¼ cup olive oil
• 1 Tablespoon Dijon mustard
• 1 teaspoon honey
• 1 Tablespoon dried oregano
• ¼ teaspoon paprika
• ¼ teaspoon onion powder
• 1 Tablespoon minced garlic
• ¼ teaspoon sea salt
• ¼ teaspoon pepper

Feta Cheese Filling

• 6 oz feta cheese crumbled
• 3 Tablespoons mayonnaise
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon sea salt
• 1 teaspoon dried oregano
• ⅓ cup kalamata olives 2 oz, coarsely chopped

Instructions

Prepare the Chicken Breasts

• Trim 4 large chicken breasts (2 lbs).
• Then, using a sharp knife cut a “pocket” into the chicken breast by cutting a slit ¾ of the way through the chicken, but not going all the way through to the other side (or the filling will spill out).

Marinate chicken

• In a medium bowl, whisk together lemon juice, olive oil, mustard, honey, oregano, paprika, onion powder, minced garlic, sea salt, and pepper.
• Place chicken breasts into a glass container with a lid or in a plastic bag inside another container (in case the bag leaks).
• Pour the marinade over the chicken turn to coat the chicken.
• Marinate in the refrigerator for 1- 3 hours. Or at room temperature for 30-60 minutes.

Make the Feta Filling

• Towards the end of the marinating time, make the filling.
• Combine feta cheese, mayonnaise, garlic powder, onion powder, sea salt and oregano in a medium bowl.
• Gently fold in the kalamata olives.

Stuff the Chicken Breasts

• Preheat oven to 425 degrees F.
• Lightly grease a 9×13” baking dish, set aside.
• Remove the chicken from the marinade and shake off any excess marinade.
• Then, stuff ¼ of the filling into each chicken breast.
• Close the opening of the “pocket” with a toothpick, making sure it is not sticking out either side of the breast.
• Lightly season both sides of the breasts with salt and pepper.

Brown the Chicken

• Heat 2 TBS olive oil over medium heat in a large, nonstick skillet until shimmering.
• Add chicken breasts and cook on the first side for 4-5 minutes, or until golden brown.
• Carefully flip the chicken and cook on the second side for 4-5 minutes, or until golden brown.

Bake the chicken

• Transfer the browned breasts to the prepared 9×13” baking dish. Laying them out in an even layer so they do not overlap.
• Bake in the preheated oven for 15-20 minutes, or until the internal temperature is 165 degrees F.

Serve

• Once the chicken has finished baking, remove from the oven and let cool slightly before serving.

Video

Notes

Ingredient Substitution Notes

• Greek Marinade. For notes on possible substitutions in the marinade, check out this Greek Chicken Marinade Recipe.
• Feta cheese. This is the namesake ingredient, however you can substitute goat cheese if you’d like.
• Mayonnaise. sour cream works in a pinch.
• Garlic powder. Use 1 tsp minced garlic in place of powder if you’d like.
• Onion powder. 1 tsp finely diced onion is a good substitute for onion powder.
• Dried oregano. 1 Tablespoon fresh oregano works well in place of the 1 teaspoon dried.
• Kalamata olives. these are key to imparting an authentic Greek flavor, however you can use your favorite olives.

Store/Freeze

Store leftovers in an airtight container in the refrigerator for 3-5 days, or in the freezer for 2 months.

Reheat covered in the oven or microwave.

Nutrition

Serving: 0.5breast | Calories: 231kcal | Carbohydrates: 1g | Protein: 27g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 94mg | Sodium: 568mg | Potassium: 441mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 154IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 1mg

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