Beth M.

Homemade Pizza Sauce Recipe

Beth Moncel — Fri, 28 Feb 2025 14:30:00 +0000

I’ve made Homemade Pizza Sauce before, but I wanted one that was even thicker and richer because I had some BIG plans to dip things in it. Dipping sauces have to be really thick, or else they won’t hang on to whatever is being dunked in them. But I also love a good, thick sauce on my pizzas. A thick sauce gives all the flavor without making the dough soggy. And that’s exactly what this recipe achieves.😉

“Absolutely delicious!!! I have made this a few times now. I freeze this in 1/2 cup portions for Friday night pizza, love it!! I always have these ingredients on hand and it is so simple to make. Thank you for this recipe!!”
Kathy R

Super Easy Pizza Sauce Recipe

More often than not, store-bought pizza sauces can be watery, overly sweet, or just…meh. But when you make it yourself? You can control EVERYTHING. The richness, the seasoning, the texture. And let me tell you, this sauce recipe is next-level. It’s bold, thick, perfectly balanced, and honestly, so easy to make. Oh, and did I mention it makes a HUGE batch? You’ll have plenty to slather on pizzas, use as a dipping sauce, or even stash in the freezer. Because trust me, once you taste this, you’ll want to use it all the time.

Homemade Pizza Sauce

Use this Homemade Pizza Sauce Recipe to make your own sauce at home in minutes with just a few pantry staples. Use now, or freeze for later!

Course Sauce

Cuisine American

Total Cost $2.70 recipe / $0.90 serving

Prep Time 5

Cook Time 20

Total Time 25

Servings cups

Calories 157.17kcal

Equipment

Stainless Steel Pots and Pans
Garlic Press

Ingredients

2 Tbsp olive oil $0.44
1 clove garlic, minced $0.04
1 28 oz. can crushed tomatoes $1.67
1 6 oz. can tomato paste $0.94
1/2 Tbsp sugar $0.01
3/4 tsp salt $0.03
1 tsp dried basil $0.10
1/2 tsp dried oregano $0.05
Freshly cracked black pepper $0.08
1 pinch crushed red pepper (optional) $0.05

Instructions

Add the olive oil and garlic to a sauce pot and cook over medium heat for 1-2 minutes, or just until the garlic is soft and fragrant.
Add the crushed tomatoes, tomato paste, sugar, salt, basil, oregano, some freshly cracked pepper (10-15 cranks of a pepper mill), and a pinch of red pepper flakes. Stir to combine.
Cover the pot, allow the pot to come to a simmer, then reduce the heat to low, and let simmer for 15 minutes minimum, or up to 30 minutes (I often let it simmer as I prepare my pizza dough).

See how we calculate recipe costs here.

Video

Notes

To freeze this sauce, first cool it completely in the refrigerator, then transfer to quart-sized freezer bags or freezer-safe resealable containers and freeze until solid. Simply reheat over low heat in a sauce pot, with a lid to minimize evaporation, and stir often, until heated through.

Nutrition

How to Make Pizza Sauce Step-by-Step Photos

Sauté the garlic: Sauté one clove of minced garlic (or two if you like things garlicky!) in 2 Tbsp olive oil over medium heat for one to two minutes, or until the garlic is soft and fragrant.

Add ingredients: Add one 28 oz. can crushed tomatoes, one 6 oz. can tomato paste, 1/2 Tbsp sugar, 3/4 tsp salt, 1 tsp dried basil, 1/2 tsp dried oregano, some freshly cracked pepper, and a pinch of red pepper flakes to the sauce pot.

Stir and simmer: Stir the ingredients together, place a lid on top, then allow it to come up to a simmer. Once simmering, turn the heat down to low and let it simmer for 15 minutes minimum (I sometimes let it simmer longer while I’m preparing whatever I’m serving it with and the flavor just gets sweeter and deeper).

How to Use Homemade Pizza Sauce

This recipe makes three cups, which is enough for about 3 large pizzas or 12 dipping portions (and it freezes great!). Other than pizzas, one of my favorite ways to use it is for pizzadillas—I add cheese and toppings to a tortilla, warm it up, and use the sauce for dipping! It’s also perfect with stromboli, giving that extra layer of flavor when paired with crispy dough. You can even use it to make our zucchini boats recipe! However, one of my absolute favorite dinners at the moment is my baked pizza chicken. It’s gooey, cheesy, saucy, and always a win when made with this sauce recipe!

How to Store and Reheat

If this recipe makes more sauce than you need for one meal, go ahead and freeze the remainder of the sauce. I suggest using a quart-sized freezer bag. To reheat, just tear away the freezer bag and empty the frozen sauce into a small sauce pot. Reheat over low, stirring often, until it is heated through. You can also store it in an airtight container in the fridge for about 4-5 days. As for canning, I haven’t personally tried to can this sauce, so I can’t vouch for the results.

Our Homemade Pizza Sauce recipe was originally published 8/3/11. It was retested, reworked, and republished to be better than ever 2/28/25.

The post Homemade Pizza Sauce Recipe appeared first on Budget Bytes.

Coconut Rice

Beth Moncel — Mon, 24 Feb 2025 14:30:00 +0000

I’m not kidding when I say this Coconut Rice is one of the best things I’ve ever eaten. There’s something about it that literally just makes my body melt upon the first bite. It’s rich, savory, carby, and just insanely delicious. It’s pretty simple to make, too, which is always a plus. Whether you like to make rice on the stovetop or in a rice cooker, you can make this incredible savory coconut rice with very little effort.

“I made this to go with teriyaki chicken! It was great with that, but I used the leftover rice to make a vegetable fried rice a few days later and it was SO good!! Will definitely make this again.”
Morgan

This incredible rice is deceptively simple. It’s just long-grain white jasmine rice cooked in a mixture of coconut milk and water, with a little minced garlic and salt for depth. THAT’S IT. It sounds so plain, but you’ll be blown away on the first bite.

Coconut Rice

This savory coconut rice features fragrant jasmine rice, rich coconut milk, and savory garlic for a simple yet delicious side dish.

Course Side Dish

Cuisine Asian

Total Cost $2.88 recipe / $0.48 serving

Prep Time 5

Cook Time 25

Total Time 30

Servings about ¾ cup each

Calories 295kcal

Author Beth Moncel

Ingredients

1 1/2 cups long-grain jasmine rice $0.73
1 clove garlic, minced $0.04
3/4 tsp salt $0.03
1 13.5oz. can coconut milk $1.64
1 cup water $0.00

Instructions

Rinse the jasmine rice using a wire mesh strainer or a bowl, making sure to pour off as much excess water as possible. Add the rinsed rice to a pot along with the minced garlic and salt.
Add the coconut milk and water to the pot. Give the rice a brief stir.
Place a lid on the pot, turn the heat up to high, and allow the liquid to come up to a full boil. Once it reaches a full boil, turn the heat down to low. Allow the rice to simmer over low for 15 minutes. Make sure the pot maintains a simmer. Do not stir or lift the lid as the rice simmers.
After simmering for 15 minutes, remove the pot from the heat and let the rice rest an additional 5 minutes without lifting the lid. Finally, after the rice has rested, you lift the lid and fluff with a fork. Serve hot.

See how we calculate recipe costs here.

Notes

I use canned coconut milk, not the kind you’d use as a substitute for dairy milk—that’s just too watery. I’ve tried it with full fat and light, and it turns out great with both. Full-fat canned coconut rice tastes ultra-rich, while lite has a slightly milder coconut flavor with a lighter texture. Use what you prefer!
I use jasmine rice in this recipe, specifically white, long-grain jasmine rice. It really takes the flavor over the top, so definitely get it if you can! Yes, it’s more expensive than plain white rice, but it’s totally worth the price. Plus, since it’s shelf-stable, it won’t go to waste! You can use long-grain jasmine rice in place of plain white rice in most recipes for an extra flavor boost.
You can also make this coconut rice with a rice cooker instead of in a pot on the stovetop. Simply add all of the ingredients to the slow cooker and press go!

Nutrition

How to Make Coconut Rice — Step By Step Photos

Rinse 1 1/2 cups long grain white jasmine rice, making sure to pour off as much excess water as possible. Add the rinsed rice to a pot along with one clove of minced garlic and ¾ tsp salt.

Add one 13.5 oz. can of coconut milk to the saucepan with the rice.

Add an additional cup of water. Give the rice a brief stir. Place a lid on the pot, turn the heat up to high, and allow the liquid to come up to a full boil. Once it reaches a full boil, turn the heat down to low. Allow the rice to simmer over low for 15 minutes. Make sure the pot maintains a simmer. Do not stir or lift the lid as the rice simmers.

After simmering for 15 minutes, remove the pot from the heat and let the rice rest an additional 5 minutes without lifting the lid. Finally, after the rice has rested, you may lift the lid.

Fluff the rice with a fork and then serve.

I garnish my rice with sliced green onion and toasted coconut, but you don’t need them to make this rice taste amazing! It’s mind-blowing on its own!

Rice can become gluey for several reasons. To avoid this, here are a few tips I use to ensure it always turns out perfectly:

Rinse the rice thoroughly: This removes excess starch that can cause stickiness.
Use the right amount of liquid: I use 1 1/2 cups of jasmine rice, 1 can of coconut milk, and 1 cup of water. I find this to be the perfect ratio for a fluffy, non-gluey texture.
Don’t stir too much: Stirring too much can release more starch and make the rice gluey! I only stir the rice once everything is added to the pan. Then, I don’t touch it until it’s simmered, with the lid on, for 15 minutes!

What to Serve with Coconut Rice

This super delish rice is a great side dish to any Asian or tropical-inspired meal. I use it as a bed for honey sriracha tofu, teriyaki chicken, baked ginger salmon, or sweet chili chicken stir fry bowls. I’ve also served it as a side with these chicken lettuce wraps before!

Tomato Rice

$3.05 recipe / $0.38 serving

Mushroom Rice

$2.93 recipe / $0.73 serving

Cilantro Lime Rice

$2.50 recipe / $0.42 serving

Seasoned Rice

$0.95 recipe / $0.16 serving

Our Coconut Rice recipe was originally published 12/22/11. It was retested, reworked, and republished to be better than ever 2/24/25.

The post Coconut Rice appeared first on Budget Bytes.

Tuna Patties

Beth Moncel — Fri, 21 Feb 2025 21:54:59 +0000

I’m all about those quick, throw-together meals that are light, healthy, and taste amazing at the moment. These super simple Tuna Patties (a.k.a. Tuna Cakes) hit the spot every time. They’re effortless to make, delicious over a bed of greens, and the perfect excuse to make all my favorite sauces for dipping.😉

“These are the best! I’ve made them twice now. I used seasoned panko bread crumbs and taco seasoning as my seasoning blend. I would have never thought tuna patties could be so delicious.”
Dawn

Super easy tuna patties recipe

These tuna patties are just like a burger but are made with canned tuna. In addition to the tuna, I also add an egg and breadcrumbs to hold them together and some seasoning for extra flavor. I then flatten the mixture into a patty and fry it until deliciously golden brown. The best part about tuna patties is that you can season them in so many different ways, so it’s one of those easy meals you can make over and over without getting tired of them. With that in mind, I’ve shared my favorite seasoning options at the end to give you some ideas!

Tuna Patties

Tuna Patties are a quick, easy, and inexpensive meal option for hot summer days. Delicious, filling, and endlessly versatile!

Course Dinner, Lunch, Main Course

Cuisine American

Total Cost $3.08 recipe / $0.77 serving

Prep Time 10

Cook Time 15

Total Time 25

Servings patties

Calories 260kcal

Author Beth Moncel

Ingredients

2 green onions, chopped $0.19
2 Tbsp chopped parsley (optional) $0.10
1 12oz. can chunk light tuna in water, drained $2.18
1/2 cup plain breadcrumbs $0.18
1 large egg $0.74
2 Tbsp mayonnaise $0.10
1.5 tsp lemon juice $0.02
1 tsp seasoning salt* $0.10
2 Tbsp cooking oil $0.08

Instructions

Roughly chop the parsley and green onions. Drain the canned tuna well.
Place the tuna, green onion, parsley, breadcrumbs, eggs, mayonnaise, seasoning salt, and lemon juice in a bowl. Mix the ingredients together just until evenly combined. Avoid over mixing.
Divide the mixture into four equal portions, then shape each portion into a patty.
Heat a large skillet over medium. Once hot, add the cooking oil and swirl to coat the surface of the skillet. Add the tuna patties and cook for about 5 minutes on each side, or until golden brown and slightly crisp.
Serve warm over a bed of greens or stuffed into a pita!

See how we calculate recipe costs here.

Video

Notes

*I used Tony Chachere’s Creole Seasoning, but you can use any seasoning salt or seasoning blend.

Nutrition

How to Make Tuna Patties Step-by-Step Photos

Roughly chop about 2 Tbsp of parsley and two green onions. I like to chop the green onions for this rather than just slice them, so they mix in a little better. Drain one 12oz. can of chunk light tuna in water, well.

Add the drained tuna, parsley, and green onion to a bowl along with ½ cup plain breadcrumbs, one large egg, 2 Tbsp mayonnaise, 1.5 tsp lemon juice, and 1 tsp seasoning salt.

Mix the ingredients together just until evenly combined (don’t overmix). I use my hands for this job!

This is the seasoning I use, but you can use any seasoning salt, or any other seasoning blend you like. Just make sure to add extra salt if your seasoning blend does not contain any.

Divide the patty mixture into four equal portions then shape each one into a patty. Heat a large skillet over medium. Once hot, add a couple of tablespoons of cooking oil and swirl to coat the surface. Add the tuna patties to the hot skillet.

Cook the tuna patties for about five minutes on each side, or until deliciously golden brown. Serve with your favorite sides and some sauce (my favorite is comeback sauce!) Enjoy.

I used one of my favorite go-to seasonings for my tuna cakes, Tony Chachere’s Creole seasoning, which is basically Creole-flavored seasoning salt. So, if you can’t find Tony’s or you just want to go a different route, you could use a different store-bought seasoning salt, like Lawry’s, or another seasoning blend like Old Bay Seasoning. Just keep in mind that if your seasoning blend doesn’t contain salt you’ll want to add a little extra to your patty mixture.

However, I highly recommend you play around with whatever seasonings you have in your pantry! You can use homemade taco seasoning, curry powder, lemon pepper seasoning, burger seasoning, or any mix of herbs and spices you like.

How to Serve Tuna Patties

My favorite way to serve tuna patties is on a bed of greens, like a salad, with a little of my comeback sauce. But you could also stuff the tuna cakes into a pita with some tomatoes and greens, and a little tartar sauce. Or, you could make mini cakes and serve them with toothpicks and a sauce for dipping as a party appetizer!

more Sauce Options

I’ve already mentioned that I served my tuna patties with comeback sauce, but if you don’t like that sauce or just want to try a different option, there are several other sauces that would be great with these tuna patties. If you’re looking for something light and simple, even just a squeeze of fresh lemon juice would be awesome. Other sauces to try include sriracha mayo, ranch dressing, yogurt dill sauce, chili sauce, or creamy Caesar dressing.

Mediterranean Tuna Salad

$7.89 recipe / $1.32 serving

Classic Tuna Salad

$5.20 recipe / $1.30 serving

Creamy Tuna Pasta

$7.82 recipe / $1.95 serving

Spicy Tuna Guacamole Bowls

$8.05 recipe / $2.01 serving

Our Tuna Patties recipe was originally published 6/20/22. It was retested, reworked, and republished to be better than ever 2/21/25.

The post Tuna Patties appeared first on Budget Bytes.

Glazed Pork Chops

Beth Moncel — Thu, 20 Feb 2025 14:30:00 +0000

I know pork chops get a bad rap for being dry, tough, hockey-puck-like pieces of meat that no one gets excited about, but my Glazed Pork Chops recipe is guaranteed to change your mind. These boneless pork chops are tender, juicy, and done in just a few minutes, which makes them perfect for weeknight dinners. What’s my secret? Cooking the pork fast and coating it in a smoky, spicy sugar glaze, which helps hold in the moisture. So you can stop looking. I promise you’ve found the best pork chop recipe and the last one you’ll ever need!

“This recipe is very tasty and a big hit with my family of 8. I want to commend the creator for their perfect measurements. I’ve never had such a well crafted recipe before. No waste, and everything is coated evenly.”
Chase

I find that this glazed pork chop recipe works best with center-cut boneless pork chops that are about ¾ inch thick. Thin-cut chops will cook too quickly and will likely dry out. Bone-in pork chops take much longer to cook, and the glaze will likely burn by the time the meat is cooked through. So, I recommend sticking to center-cut boneless chops for best results!

If you don’t like pork chops, you can make a similar recipe with pre-cooked ham steaks or chicken thighs. See my glazed ham steaks recipe and sweet and spicy chicken thighs for reference.

Glazed Pork Chops Recipe

This easy boneless Glazed Pork Chops recipe is deliciously sweet and salty, a little spicy, and is the perfect easy weeknight dinner recipe.

Course Dinner, Main Course

Cuisine American

Total Cost $6.87 recipe / $1.72 serving

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 324kcal

Author Beth Moncel

Equipment

Stainless Steel Pots and Pans
Color Cutting Boards
Measuring Cups Spoons

Ingredients

1/4 cup brown sugar $0.12
1/2 tsp cayenne powder $0.05
1/2 tsp garlic powder $0.05
1/2 tsp paprika $0.05
1/2 tsp salt $0.05
1/4 tsp freshly cracked black pepper $0.04
2 Tbsp olive oil $0.44
4 thick cut boneless pork chops $8.10

Instructions

Preheat the oven to 350ºF. In a small bowl, combine the brown sugar, cayenne pepper, garlic powder, paprika, salt, and black pepper.
Remove the pork chops from their package and rub the seasoning mixture over all sides of each chop. The moisture from the meat will help the seasoning to adhere to the surface.
Heat olive oil in a large, oven-safe skillet over a medium flame. When the oil begins to shimmer, add the pork chops. Cook the chops for about 5 minutes on each side, until nicely browned.
If your chops are greater than one-inch thick, transfer the skillet to the preheated oven for another 5-10 minutes to finish cooking. Test the chops with a meat thermometer to make sure the internal temperature has reached 145ºF. Cook longer if needed.
Dredge the chops through the thick sauce in the bottom of the pan just before serving.

See how we calculate recipe costs here.

Video

Notes

I use boneless pork chops for this recipe. This ensures they’ll cook through in the quick cook time and before the glaze burns. Aim for chops that are about ¾-inch thick.

Nutrition

How to Make Glazed Pork Chops — Step By Step Photos

In a small bowl stir together 1/4 cup brown sugar, 1/2 tsp cayenne pepper, 1/2 tsp garlic powder, 1/2 tsp paprika, 1/2 tsp salt, and some freshly cracked pepper.

Rub the spice mix over both sides of four thick-cut boneless pork chops. The moisture from the meat will dissolve the sugar and help the spices adhere to the surface.

Heat 2 Tbsp olive oil in a skillet over medium heat until the oil is shimmering. Place the chops in the pan and cook on each side for about 5 minutes or until browned.

Depending on the thickness of the chops, you may need to transfer the skillet to the oven (only if using an oven-safe skillet) to finish cooking. These chops were about an inch thick and were cooked through once browned on both sides. If any thicker you may need to finish in a 350ºF oven for 5-10 minutes to make sure the internal temperature reaches 145ºF.

Dredge the pork in the glaze that has formed in the skillet before serving. You can also tilt the skillet and scoop it up with a spoon, then drizzle it over the chops.

I added a little chopped parsley to the brown sugar glazed pork chops just for kicks (or color, actually), but it’s not necessary for flavor!

I’ve tested this brown sugar glazed pork chop recipe many times now. It’s undoubtedly best cooked in a hot skillet, as the direct contact with the hot pan creates a perfect thick glaze, but you can make them in an air fryer if needed. Just keep in mind that the glaze won’t be as thick and sticky as the pan fry method.

To make these boneless pork chops in an air fryer, follow these instructions:

Coat the pork in a thin layer of oil before coating in the spice mix.
Preheat the air fryer to 420ºF for five minutes.
Add the pork chops and cook at 420ºF for 7 minutes. Flip them and cook for an additional 8 minutes.
Use a meat thermometer to make sure the internal temperature of the pork has reached 145ºF, adding additional time if needed.

Again, make sure to use boneless center-cut pork chops that are approximately ¾-inch thick. The cook time will increase with thicker pork chops and decrease with a thinner ones.

Serving Suggestions

For me, pork chops are a classic, budget-friendly comfort food. I usually pair them with other comfort foods because they’re such a natural match! A starchy side is always a good place to start, and my go-to’s are mashed potatoes, white rice, and mac and cheese. Then, I fill the rest of my plate with some veggies.Roasted broccoli is always an easy side to make, as are sauteed green beans or fried cabbage.

Apple Spice Pork Chops

$9.40 recipe / $2.35 serving

Honey Mustard Pork Chops

$6.11 recipe / $1.53 serving

Air Fryer Pork Chops

$3.82 recipe / $1.91 serving

Blackberry Sage Pork Chops

$6.30 recipe / $1.58 serving

Our Glazed Pork Chops recipe was originally published 8/13/10. It was retested, reworked, and republished to be better than ever 2/20/25.

The post Glazed Pork Chops appeared first on Budget Bytes.

Easy Homemade Meatballs

Beth Moncel — Sun, 16 Feb 2025 14:30:00 +0000

I love meatballs and have several recipes for fun meatball recipe variations on the website already, but I wanted to have one good basic and easy homemade meatball recipe that could be used in several different meals. That way you can keep a batch of these tasty meatballs in your freezer and use them in different quick weeknight meals later. I’m all about making things easy and uncomplicated!

“Easy recipe and it was a hit! I made a double batch for a party and everyone loved them!”
Hunter

Easy Meatballs Recipe

This homemade meatball recipe is super simple, pared-down, and basic for when you need something fast, easy, and uncomplicated. The other advantage to keeping these meatballs simple is that it makes them more versatile! Because the flavor profile is simple, you can pair this recipe with a variety of sauces and meals.

And as always, I’ve got a couple of upgrade options for you below if you do want to take this recipe up a notch and make something a little fancier.

Homemade Meatballs Recipe

These easy homemade meatballs are freezer-friendly and versatile. Keep a batch in the freezer for quick weeknight dinners later!

Course Dinner, Main Course

Cuisine American, Italian

Total Cost $10.92 recipe / $1.37 serving

Prep Time 25

Cook Time 20

Total Time 45

Servings about 4 meatballs each

Calories 415kcal

Author Beth Moncel

Ingredients

1/2 cup plain breadcrumbs* $0.17
1/2 cup grated Parmesan $1.92
1/2 tsp garlic powder $0.05
1/2 tsp onion powder $0.05
1/2 tsp Italian seasoning $0.05
1/4 tsp salt $0.02
1/4 tsp pepper $0.03
2 large eggs** $1.58
1/4 cup whole milk $0.04
1 lb. bulk Italian sausage*** $3.57
1 lb. ground beef $4.98

Instructions

In a small bowl, combine the breadcrumbs, Parmesan, garlic powder, onion powder, Italian seasoning, salt, and pepper. In a separate small bowl, lightly whisk the two eggs.
Add the breadcrumb mixture, eggs, milk, Italian sausage, and ground beef to a large bowl. Use your hands to mix the ingredients together until evenly combined. Avoid over mixing the meat.
Let the meatball mixture rest for five minutes to allow the breadcrumbs time to soften. Divide and shape the meat into about 32 balls, approximately 2 Tbsp in volume each.

Oven Cooking Instructions

Preheat the oven to 400ºF. Line a baking sheet with parchment. Place the meatballs on the baking sheet about one inch apart from each other.
Bake for about 15 minutes, or until lightly browned.
Once browned, transfer them to a pot of red sauce and simmer for five more minutes in the sauce. If not using a red sauce, add an additional 3-5 minutes to the bake time, or until they’re cooked through.

Stove Top Cooking Instructions

Add a tablespoon of cooking oil to a large skillet and heat over medium. Once hot, swirl the oil to coat the surface of the skillet. Add half of the meatballs to the skillet.
Cook them, turning every couple of minutes, until browned on all sides and cooked through. Repeat with the second batch.
Once cooked, transfer them to a pot of red sauce and simmer for a few minutes more before serving.

Freezing Instructions

You can freeze this recipe either cooked or uncooked. I prefer freezing them already cooked so they can go straight from the freezer into a pot of red sauce and then just simmer until heated through. Cooked meatballs should be completely cooled before placing in a gallon-sized freezer bag and transferred to the freezer.
To freeze uncooked, place the raw meatballs on a parchment-lined baking sheet and freeze on the baking sheet until solid (1-2 hours) before transferring to a gallon-sized freezer bag for longer storage. Thaw completely before cooking.

See how we calculate recipe costs here.

Video

Notes

*The breadcrumbs, along with the eggs, help hold everything together. While I have made recipes without them (see my beef kofta meatballs), they don’t hold together quite as well, and the meat has a firmer texture, similar to that of a hamburger. For gluten-free, try using oatmeal, rice, or crushed gluten-free crackers in place of the breadcrumbs.

**If you need to replace the eggs for dietary reasons, you can experiment using a flax egg (1 Tbsp ground flaxseed mixed with 3 Tbsp water per egg).

***I only use a small amount of extra seasoning in this recipe as the Italian sausage already has herbs and spices added. I mix this with ground beef, which adds more flavor and moisture. You can use different types of ground meat, but you’ll need to increase the seasonings accordingly, as the texture and flavor may be different.

A note on substituting the Italian Sausage: This recipe uses Italian sausage, which has a ton of herbs and spices already in the meat. Because of that, these only need a small amount of extra seasoning added. So, if you substitute the Italian sausage with a different type of ground meat, make sure to increase the seasonings accordingly.
Mix-in ideas: If you want to take this recipe up a notch and make it a little fancier, you could try adding fresh minced onion, garlic, crumbled bacon, sun-dried tomatoes, or fresh herbs (basil, parsley, oregano). You can also try swapping out the milk for a different liquid, like broth or even some of your red sauce. And I’m always a fan of adding a pinch of crushed red pepper to just about anything!

Nutrition

How to Make Homemade Meatballs – Step by Step

Gather all of your ingredients.

Lightly whisk two large eggs in a small bowl. In a separate small bowl, combine ½ cup breadcrumbs, ½ cup grated Parmesan, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp Italian seasoning, ¼ tsp salt, and ¼ tsp pepper. Pre-mixing these ingredients helps them incorporate more evenly into the meat without having to overmix the meat.

Add the whisked egg, breadcrumb mixture, ¼ cup milk, 1 lb. Italian sausage, and 1 lb. ground beef to a bowl. Use your hands to mix the ingredients together.

Let the meatball mixture sit for five minutes to allow the breadcrumbs to absorb some of the moisture.

Divide and shape the meatball mixture into about 32 balls, 2 Tbsp each. I have small hands, so this may actually look bigger than they were. I used a 2 Tbsp measuring cup to portion the meat.

To bake, preheat the oven to 400ºF. Line a baking sheet with parchment paper. Place the meatballs on the baking sheet with about one inch between each.

Bake them for about 15 minutes, or until lightly browned. Then, transfer to a pot of red sauce and simmer for an additional 5 minutes. If not using a red sauce, bake for 3-5 minutes longer, or until cooked through.

To cook them in a skillet, heat one tablespoon cooking oil in a large skillet over medium. Once hot, swirl to coat the skillet in oil, then add the meatballs. Cook for 1-2 minutes on each side or until browned on all sides and cooked through.

Whether you cook them in the oven or on the stove top, finishing them off with a brief simmer in red sauce adds an extra dose of flavor and helps keep them nice and tender.

To freeze them once cooked, cool them completely in the refrigerator first, then place them in a freezer bag and transfer to the freezer for longer storage (about 3 months). Once frozen they can be dropped straight from the freezer into a pot of red sauce and simmered until heated through.

Like I said, I love a good meatball recipe. Here are some super easy variations you can try when making this dish:

Or, if you want to supersize this recipe AND make it in a crockpot… my giant slow cooker meatballs are a fun twist on this classic dish.
Switch out the seasonings in this recipe for nutmeg and allspice, and serve them with a creamy, savory sauce to make Swedish meatballs!
Swap the breadcrumbs for rice and make porcupine meatballs (a super easy way to make this recipe gluten-free friendly)
Following on from what I said earlier about using different meat, turkey meatballs are a tasty alternative to the beef and Italian sausage used in this recipe.

Serving Suggestions

There’s nothing easier or more satisfying than a plate of spaghetti with marinara sauce and meatballs, but that’s not the only way I enjoy this recipe! I love making meatball subs from them, but they’d also be delicious added to a simple soup, like minestrone. I’d even serve them as an easy appetizer or add them to pizzas and bowl meals with rice and veggies. And, of course, they’re absolutely delicious served with mashed potatoes, sautéed green beans, and brown gravy. Yum!!

Storing & Reheating

Any leftovers can be stored in an airtight container for up to 3-4 days. You can reheat them in a skillet over medium-low heat, in the microwave, or simmered in a sauce until heated through. I’ve also included instructions for freezing in the recipe card above!

Chicken Meatballs In Cream Sauce

$7.94 recipe / $1.58 serving

Turkey and Stuffing Meatballs

$4.70 recipe / $0.24 per meatball

Sheet Pan BBQ Meatballs

$7.84 recipe / $1.96 serving

Turkey Meatballs

$5.97 recipe / $1.49 serving

Our Easy Homemade Meatballs recipe was originally published 1/10/22. It was retested, reworked, and republished to be better than ever 2/16/25.

The post Easy Homemade Meatballs appeared first on Budget Bytes.

Easy Spaghetti Carbonara

Beth Moncel — Fri, 14 Feb 2025 14:30:00 +0000

I’m on a mission to prove to everyone just how easy Spaghetti Carbonara is to make. Even though I first published this recipe 14 years(!) ago, it’s still a favorite, and it’s never failed me yet. It’s the ultimate comfort food, with a bare-bones ingredients list that comes together in just 25 minutes. My budget-friendly version of this classic Italian recipe uses just 5 ingredients, including bacon and spaghetti, to create a rich, belly-satisfying pasta dinner. That’s IT! I told you this recipe was easy.

“Absolute hit!! I was so intimidated by carbonara, and this made it so easy. I will make this all the time now that Beth taught me how simple it is. I agree with the reviewer that said this might be the best pasta they’ve ever had. I will add a little extra bacon next time, because those bites are the best.”
Vee Glessner

Spaghetti carbonara is the epitome of simple, satisfying pasta recipes. This Italian dish is just spaghetti, pork (originally guanciale—cured pork cheek—but I use bacon), eggs, cheese, and freshly cracked pepper. But what surprises many people is that the creamy sauce is made WITHOUT cream. Instead, the raw eggs mix with the cheese and hot spaghetti to form a super velvety, luxurious sauce that lightly coats the pasta. This makes it a protein-packed alternative to other pasta sauces, such as Alfredo! It’s honestly magic and way easier to make than you think, I promise.

This recipe is a modern-day, budget-friendly version of spaghetti carbonara. Here are some ways I made this recipe more budget-friendly:

I use only a small amount of bacon to keep prices low and make the dish a little lighter (because, honestly, I sit at a desk all day). Luckily, bacon has such a strong flavor that it still permeates throughout the dish. I specifically use 3 oz. of bacon, which is 1/4 of a 12 oz. package. One thing I like to do is cut my bacon packages into quarters and then freeze the rest. That way, I can grab 1/4 at a time and use it as needed.
Good Pecorino Romano can be pretty expensive, so I used the grated Parmesan that I have on hand. The shaker-top Parmesan works, too, and doesn’t cost as much.

Spaghetti Carbonara Recipe

Spaghetti Carbonara is fast and easy dinner with just a few ingredients and a luxuriously creamy sauce. The perfect easy pantry meal!

Course Dinner

Cuisine American, Italian

Total Cost ($4.48 recipe / $0.74 serving)

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 361kcal

Author Beth Moncel

Ingredients

3 oz. bacon $1.10
2 cloves garlic $0.10
12 oz. spaghetti $0.66
3 large eggs $0.99
¾ cup grated Parmesan, divided $1.35
½ tsp freshly cracked black pepper, or to taste $0.10
½ tsp salt, or to taste $0.01
handful fresh parsley (optional)* $0.17

Instructions

Fill a large pot with water for the pasta and season with salt**. Place a lid on the pot and bring it up to a boil over high heat.
While waiting for the water to boil, cut the bacon into small pieces. Cook the bacon in a large skillet over medium-low heat until brown and crispy. Remove the cooked bacon from the skillet, then turn the heat down to low. Mince two cloves of garlic, add them to the warm skillet, and sauté for about one minute or until fragrant and softened, then turn off the heat.
In a medium bowl, whisk together the eggs, 1/2 cup of the Parmesan, and a generous dose of freshly cracked pepper. It's really important that these ingredients are well-mixed to ensure the creamy sauce comes together properly.
The water should be boiling at this point, so add the pasta, stir well, and continue to boil the pasta until al dente. Reserve one cup of the starchy pasta cooking water, then drain the pasta in a colander.
Add 1/4 cup of the reserved pasta water to the skillet that was used to cook the bacon. Stir the warm water in the skillet and dissolve the browned bits from the surface of the skillet. Add the steaming hot drained pasta to the skillet and toss in the bacon liquid in the skillet.
Pour the egg and Parmesan mixture over the hot pasta and immediately begin to stir or toss the pasta. The residual heat from the pasta cooks the eggs as you toss everything together.*** Continue to stir the hot pasta in the egg mixture until a creamy sauce forms.
Add the remaining Parmesan, a little more freshly cracked pepper, and the reserved bacon bits, and toss again. If the pasta becomes too thick, dry, or sticky add a splash more of the reserved pasta water.
Finally, taste the pasta and adjust the salt, Parmesan, or pepper to taste. Top with a pinch or two of roughly chopped parsley leaves.

See how we calculate recipe costs here.

Notes

*My handful of fresh parsley came out to 1/4 cup, about 1/6 of a bunch minced.

**Avoid putting too much salt in the pasta water, as it might make your dish too salty when you mix it with your cooked spaghetti in step 5. You can always add more salt at the end if needed.

***Work quickly as you toss the egg mixture with the hot pasta. The heat will cook the eggs to create the carbonara sauce, but don’t let the eggs sit on top of the hot pasta for too long before tossing. Otherwise, you might end up with scrambled eggs.

Nutrition

How to Make Spaghetti Carbonara Step-by-Step Photos

Gather all of your ingredients, then fill a large pot with water for the pasta and season with salt. Place a lid on the pot and bring it up to a boil over high heat.

While waiting for the water to boil, cut 3 oz. of bacon into small pieces. Cook the bacon in a large skillet over medium-low heat until brown and crispy. Remove the cooked bacon from the skillet, then turn the heat down to low.

Mince 2 cloves of garlic, add them to the warm skillet, and sauté for about one minute or until fragrant and softened, then turn off the heat.

Whisk together 3 large eggs, about 1/2 cup grated Parmesan, and a hefty dose of freshly cracked pepper. Make sure these are well combined to ensure the creamy sauce comes together properly.

The water should be boiling at this point, so add 12 oz. of spaghetti, stir well, and continue to boil the pasta until al dente. Reserve one cup of the starchy pasta cooking water, then drain the pasta in a colander.

Add about 1/4 cup of the reserved pasta water to the skillet that was used to cook the bacon. Stir the hot cooking water to dissolve the browned bits from the bottom of the skillet.

Toss the drained (but still steaming hot) pasta in the skillet with the bacon water.

Pour the egg and Parmesan mixture over the hot pasta. Immediately begin stirring or tossing the hot pasta to distribute the egg mixture and prevent it from curdling. Stir until a creamy sauce forms (this happens quickly).

Finally, add the remaining 1/4 cup Parmesan, the reserved bacon, and more pepper. Toss the pasta until the Parmesan melts into the sauce.

To finish the pasta, just give it a taste and add salt, pepper, or Parmesan if needed. Top with a little fresh parsley, if you like a lil’ green with your creamy dreamy pasta.

What Else Can I Add?

There’s a lot of room for personal interpretation with homemade spaghetti carbonara, so it’s a great staple recipe to learn and know. One of the easiest ways I like to switch it up is by adding vegetables. Sautéed asparagus, peas, spinach, fresh tomatoes, or roasted cauliflower are all great options! I’ve also added leftovers to the mix before, with sliced baked chicken breast being one of my favorite additions. I usually heat up the leftovers separately and then add them to the skillet with the pasta, just to make sure everything is heated through.

Serving Suggestions

This spaghetti alla carbonara is a complete and filling meal in itself. I sometimes serve it with a side salad or garlic bread, but honestly, it’s so rich and satisfying that it doesn’t need much else!

Spaghetti with Hidden Vegetable Pasta Sauce

$6.21 recipe / $1.55 serving

Chicken Spaghetti RECIPE

$13.36 recipe / $2.23 serving

Slow Cooker Spaghetti Sauce

$4.40 recipe / $0.63 per cup

Baked Spaghetti

$8.95 recipe / $1.49 serving

Our Easy Spaghetti Carbonara was originally published 5/16/16. It was retested, reworked, and republished to be better than ever 2/14/25.

The post Easy Spaghetti Carbonara appeared first on Budget Bytes.

Instant Pot Beef Stew

Beth Moncel — Thu, 13 Feb 2025 14:30:00 +0000

I know stew meat has a reputation for being tough, chewy, and time-consuming to cook, but this Instant Pot Beef Stew proves that doesn’t have to be the case! I take this inexpensive cut of beef, mix it with seasonal veggies, and pressure cook them to create a warming, beefy, satisfying stew. It’s got all that delicious slow-cooked flavor but is ready in a FRACTION of the time. This Instant Pot beef stew recipe is the only one I reach for on those busy weeknights when I don’t have the time (or patience!) to wait for my slow cooker.

“I’ve made this a few times and it always turns out delicious, warm, thick and cozy!!! I tend to add whatever veggies I have in the house (carrots, celery, mushrooms, peas, zucchini) and fresh herbs (if I have them). Such a delicious dish!”
Bethany

Our stovetop beef stew and crockpot beef stew recipes are pretty hard to beat, but I really like this Instant Pot recipe because A) it’s a lot faster and B) I can do all the steps, including browning the beef, in one pot which means a lot less dishes to clean. YAY!

This recipe starts similarly to my crockpot recipe, but I played around with the vegetable mix, using less potatoes and adding in mushrooms and pearl onions. I also skipped the Dijon and added just a little tomato paste for a more traditional beef stew flavor. This Instant Pot beef stew always turns out tender and amazing, so much so that when I first made it, my boyfriend said, “Is this healthy? Because I could eat this every day.” 😊

The vegetables WILL be soft when you follow the recipe as written. I like my veggies to be soft because they break down and help thicken the stew. But, if you like a bit more bite, you could cook the stew as written (without the veggies) for 20 minutes, do a quick release, add your prepared vegetables, and cook for 15 minutes on high pressure. The meat must be cooked for the full 35 minutes to make sure it turns out tender. But you can definitely adjust the cooking time to your preference for the vegetables.
Avoid the ‘Instant Pot burn warning.’ Some Instant Pot models are sensitive and can sometimes display a ‘burn’ warning, even when there’s enough liquid in the pot. To avoid this, make sure to deglaze the bottom of the pot with broth after browning the beef. Also, scrape up any browned bits and mix them into the liquid before adding the remaining ingredients. This will help prevent any burnt spots that could trigger the warning. Another tip some readers suggested is to add the tomato paste, but don’t mix it in until AFTER pressure cooking (tomato paste is apparently a common culprit for triggering the warning in any recipe, not just this one!).
Double the recipe. One question often asked about this Instant Pot beef stew recipe is if it can be doubled. While I haven’t tried this, I don’t see why not! The cook time will remain the same, but it’ll likely take more time to come up to pressure and then to naturally release. Just be very careful not to fill your Instant Pot past the max fill line.

Instant Pot Beef Stew Recipe

This Instant Pot Beef Stew recipe is incredibly fast and easy, but is packed with slow-cooked flavor. Perfect for those busy weeknights!

Course Main Course

Cuisine American

Total Cost $11.91 recipe / $1.99 serving

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings (10 cups total)

Calories 278kcal

Author Beth Moncel

Equipment

6 Quart Instant Pot

Ingredients

1 lb beef stew meat, cubed $8.96
salt and pepper $0.10
2 Tbsp all-purpose flour $0.02
2 Tbsp butter $0.25
2 cups beef broth* $0.18
1 Tbsp Worcestershire sauce $0.06
1 Tbsp soy sauce $0.05
½ Tbsp brown sugar $0.02
2 cloves garlic, minced $0.08
2 Tbsp tomato paste $0.18
1 tsp dried rosemary $0.10
1 tsp dried thyme $0.10
14 oz bag frozen pearl onions** $2.12
8 oz mushrooms $1.97
1 lb carrots $0.98
0.75 lb potatoes $0.70

Instructions

Place the stew meat in a bowl and season lightly with salt and pepper. Add the flour and stir to coat.
Place the butter*** in the Instant Pot and turn on the sauté function. Heat the butter until it is melted and sizzling, then add the stew meat. Brown the meat on all sides. Don't stir too often as this will prevent the meat from achieving a nice brown, crispy exterior. The flour may coat the bottom of the pot and that is okay, just don't let it burn.
Pour the beef broth into the pot and stir to dissolve the browned bits from the bottom of the pot. Once dissolved, add the Worcestershire sauce, soy sauce, brown sugar, minced garlic, tomato paste, rosemary, and thyme.
Wash and quarter the mushrooms. Peel and slice the carrots into one-inch sections. Wash the potatoes well, peel if desired, then chop into one-inch cubes. Add the pearl onions (no need to thaw), mushrooms, carrots, and potatoes to the Instant Pot. Give all the ingredients in the pot a good stir.
Close the lid on the Instant Pot and close the steam valve. Press the “meat/stew” button, or set the cooker to 35 minutes of high pressure. After 35 minutes of high pressure, allow the cooker to naturally cool and release pressure.
Once the pressure has released, open the steam valve then carefully open the lid. Give the stew a good stir, taste, and adjust the salt if needed. Serve hot with crusty bread.

See how we calculate recipe costs here.

Notes

*I use Better Than Bouillon to make my broth. If using a different type of broth you may need to adjust the salt in the stew after cooking.

**I love pearl onions in this recipe because they’re small, sweet, and don’t need to be chopped. However, you can swap them for a regular chopped yellow onion if you’d like (you can either sauté this with the meat or add them in as you would the pearl onions).

***You can also use cooking oil if you prefer.

Nutrition

How to Make Beef Stew in an Instant Pot — Step by Step Photos

Gather all of your ingredients.

Place one pound of stew meat in a bowl and season with a pinch of salt and pepper. Add 2 Tbsp flour and stir until the meat is coated in the flour.

Add 2 Tbsp butter to the Instant Pot and turn on the sauté function. Heat the butter until it is melted and sizzling, then add the stew meat (and any leftover flour from the bowl).

Brown the meat on all sides. Be sure not to stir the meat too often because this can prevent it from forming a nice brown crust. You do not need to cook the beef pieces completely through at this point. Just get a nice brown color on the outside.

Add 2 cups beef broth and stir to dissolve all of the browned bits from the bottom of the pot.

Once everything is dissolved off the bottom, add 1 Tbsp Worcestershire sauce, 1 Tbsp soy sauce, 1/2 Tbsp brown sugar, 2 cloves of minced garlic, 2 Tbsp tomato paste, 1 tsp dried rosemary, and 1 tsp dried thyme.

Wash and quarter the mushrooms. Peel and slice the carrots into one-inch sections. Wash the potatoes well, then cut into one-inch cubes. Add the frozen pearl onions, mushrooms, carrots, and potatoes to the pot.

Give everything a brief stir to combine.

Close the lid on the Instant Pot, close the steam valve, then press the “meat/stew” button. This will set the cooker to 35 minutes of high pressure. It takes about 10-15 minutes to get up to pressure, then natural pressure release will take another 15 minutes or so.

After the pressure naturally releases, open the steam valve then carefully open the lid. Give it a good stir, and then it will look more like beef stew! It may seem a bit watery at first, but as the temperature comes down from “molten” to just “really hot” it will thicken a bit.

It’s always a good idea to give the stew a final taste and adjust the salt if needed. I added a touch of parsley for color, but the flavor of the stew is just fine on its own!

No, you don’t have to use a name-brand Instant Pot to enjoy this delicious stew. You can use any other cooker that has both a sauté and a pressure cooking feature, or just use a plain old pressure cooker and do the browning through deglazing steps in a skillet before transferring everything to the pressure cooker. Just make sure whatever pressure cooker you use is big enough to fit all the ingredients. I use a 6-quart Instant Pot.

Serving Suggestions

I highly recommend a good crusty bread to go along with your bowl of stew. A cheap loaf of fresh French bread from the bakery department at your grocery store would be perfect. I sometimes make my no-knead bread when I have the time because it’s so worth it. I also like to serve this beef stew over mashed potatoes, with a side of egg noodles, or with some creamy polenta.

Storage and Reheating

Let any leftovers cool before portioning them into airtight containers and storing them in the fridge for 3-4 days. This pressure cooker beef stew also freezes great, but the vegetables do get softer after thawing and reheating. Freeze it for up to 3 months and thaw overnight in the fridge. I’d reheat in the microwave or on the stovetop over medium-low, stirring often.

Chicken Stew

$12.22 recipe / $2.04 serving

Shrimp and White Bean Stew

$11.22 recipe / $2.24 serving

Vegan Peanut Stew

$6.38 recipe / $1.06 serving

Pollo Guisado (Puerto Rican Chicken Stew)

$9.37 recipe / $2.34 serving

Our Instant Pot Beef Stew was originally published 1/18/17. It was retested, reworked, and republished to be better than ever 2/13/25.

The post Instant Pot Beef Stew appeared first on Budget Bytes.

Easy Homemade Falafel

Beth Moncel — Fri, 07 Feb 2025 14:30:00 +0000

This Easy Homemade Falafel recipe is one of the first recipes I shared on here after getting my food processor 15 years ago, and it’s stood the test of time as a reader favorite. These protein-packed, budget-friendly vegan patties are perfect for a healthy lunch or dinner, and they’re so easy to make at home! Traditionally, they’re deep-fried, which gives them a wonderfully crispy exterior with a soft, warm center. I have an irrational fear of deep-frying, so I shallow-fry my falafels in a skillet. They still turn out crispy and delicious, but with less mess and hassle!

What is Falafel?

If you’ve never had falafel before, they’re a classic street food originating from the Middle East. These little fried patties are made of mashed beans (fava or chickpeas/garbanzo) mixed with tons of fresh herbs and spices, like parsley, cilantro, and cumin. They’re browned and crispy on the outside, with a soft center. If you’re veggie, vegan, or trying to reduce your meat intake, homemade falafel is the perfect protein-packed alternative!

My version of this tasty treat is definitely not authentic, as I use canned chickpeas and flour. But if you’d like to try your hand at making authentic falafel or read more about the culture and history behind them, check out this recipe from The Mediterranean Dish.

“These are hands down the best falafels I’ve ever had! They’re easy to make, crunchy on the outside and tender on the inside and taste fantastic! I also made your hummus & Greek yogurt sauce to go with them. Stuffed a pita with falafels, hummus, fresh greens and topped with the sauce, All I can say is Wow! Thank you!!”
MaryBeth

Here’s what you’ll need to make this easy falafel recipe:

Canned Chickpeas: I always use canned chickpeas because they’re quick (no soaking required), readily accessible, and CHEAP. You can use dried chickpeas if you like; just be sure to soak them overnight and prepare about 3 cups worth (which is equivalent to two standard 15-ounce cans).
Flour: I use all-purpose flour to help bind the mixture together. You can also use chickpea or garbanzo bean flour to keep this recipe gluten-free.
Baking Powder: The combination of canned chickpeas and flour can make the patties quite dense, so I add some baking powder to offset this. It helps create a lighter texture on the inside while still maintaining crispiness on the outside.
Red Onion: Adds a nice bite and texture. Any color onion will work here, but I love the flavor of red onions in this recipe.
Fresh Parsley and Cilantro: These add a fresh and vibrant flavor. Don’t like cilantro? No problem—just use extra parsley. I don’t recommend substituting dried herbs here, as they won’t taste the same fresh.
Garlic: I use four whole cloves, so the garlic flavor certainly isn’t lacking here!
Cooking Oil: Use any neutral cooking oil suitable for frying. Some options include avocado oil, canola oil, vegetable oil, or grapeseed oil.
Seasonings: Salt, cayenne pepper, and cumin add flavor with a little kick of heat. Feel free to reduce the amount of cayenne or omit it altogether if you’re sensitive to spice.

Can I Bake Them?

I always get questions about whether you can bake falafel, and I really wouldn’t suggest it. In my testing, I found they don’t get a nice brown crispy exterior like you do with frying, and they can get quite dry. Some readers have had success using the air fryer for about 15 minutes at around 370°F, but I haven’t personally tested this method.

Process the ingredients in batches if you have a smaller food processor. This recipe makes a fairly big batch of falafel mix, and I don’t want you to overwork your food processor! If you have a smaller one, divide the ingredients and process in batches.
Avoid big chunks of ingredients. I like my patties to have some texture, but big pieces of onion or chickpeas can cause them to fall apart when frying. Make sure to process the ingredients until a chunky paste forms.
Don’t skip the flour, and add it in batches. The mixture will hold together without adding flour, but as soon as you cook it, I can almost guarantee the patties will fall apart. You want to add the flour in batches (starting with 2 tablespoons) until the mixture is thick enough to hold its shape when formed into balls.
Let the mixture rest. This rehydrates the flour, enhances the flavor, and makes it easier to form into patties. Cover and refrigerate for at least an hour before cooking. You can even leave it overnight and fry them the next day.
Make sure the oil is hot. One reason I prefer pan-frying over deep frying is because I don’t have to check the oil temperature constantly. However, it’s still important to make sure the oil is hot. It should be hot and shimmering but not smoking. The hot oil immediately creates a crispy crust on the patties when they hit the pan (another trick to help them hold their shape).
Don’t overcrowd the pan. Adding too many patties to the hot oil will cause the temperature to drop and affect the cooking time and texture. I like to cook them in batches, leaving enough space between each one for even cooking.

How to Serve Falafel

I don’t think I’ll ever tire of falafel wraps or flatbread with fresh greens and tahini sauce. But recently, I’ve been making hummus bowls from our white bean hummus, whatever raw veggies I have in the fridge (usually cucumber, tomatoes, and bell peppers), pickles or pickled red onions, and these yummy little patties. Or, to please a crowd, I love to create a mezze platter with several dips, like tzatziki sauce or baba ganoush, marinated olives, pita bread, crudités, and homemade falafel! They’d also add a delicious, garlicky flavor to just about any salad, but I like one with a tangy dressing, like our Greek salad.

Storage, Freezing, & Reheating

I usually freeze some of the uncooked patties as a grab-and-go option for busy nights. I form the mixture, but instead of frying, I freeze them on a parchment-lined baking sheet until solid and transfer to a freezer bag. Because they’re only small, you can pan-fry them from frozen without thawing.

Any leftovers (after cooking) should be cooled and stored in the fridge for 3-4 days, making them great for meal prep! You can also freeze them for up to 3 months. Reheat in the microwave or oven (best for maintaining the crispy exterior) if desired.

Homemade Falafel Recipe

This Homemade Falafel recipe packs chickpeas, fresh herbs, and spices into a flavorful, Middle-Eastern-inspired patty that's quick, easy, and delicious.

Course Appetizer, Main Course, Side Dish

Cuisine Middle-Eastern

Total Cost ($3.08 recipe / $0.16 serving)

Prep Time 1 30

Cook Time 10

Total Time 1 40

Servings falafel

Calories 108kcal

Author Beth Moncel

Equipment

Food Processor
Baking Sheet
Parchment Paper

Ingredients

2 15 oz. cans chickpeas $1.72
¼ red onion $0.26
1 handful fresh parsley, about ¼ bunch $0.26
1 handful fresh cilantro, about ¼ bunch $0.17
4 cloves garlic $0.12
1 tsp salt $0.01
½ tsp cayenne pepper $0.13
1 tsp ground cumin $0.08
1 tsp baking powder $0.04
½ cup flour* $0.07
¼ cup neutral cooking oil for frying $0.22

Instructions

Rinse and drain the chickpeas in a colander. Add the chickpeas to a food processor with the red onion, parsley, cilantro, salt, cayenne, garlic and cumin.
Process the mixture until it forms a chunky paste. A little texture to the mixture is usually desirable. You may need to scrape down the sides of the bowl occasionally to make sure the mixture is an even texture.
Place the mixture into a bowl and add the baking powder. Begin adding flour, 2 Tbsp at a time, until the mixture becomes cohesive enough to form into patties and not stick to your hands. Refrigerate the mixture for at least 1 hour to allow the flavors to blend.
Using a small measuring cup or scoop (about 1/8th cup or 2 Tbsp), form the mixture into small patties.
If freezing the patties for later, place them on a parchment lined baking sheet so they can freeze without sticking together. The patties can be transferred to an air-tight container or freezer bag for long-term storage once they have frozen through.
To cook the fresh or frozen patties, heat oil in a skillet (or pot if deep frying) until very hot and shimmering, but not smoking. Cook the patties on each side until deep golden brown and crispy.

See how we calculate recipe costs here.

Notes

*Chickpea or garbanzo bean flour will give the best flavor and texture, but all-purpose flour can be used in its place.

Nutrition

How to Make Falafel — Step By Step Photos

Gather all your ingredients.

Rinse and drain two 15oz. cans of chickpeas (or about 3 cups if cooked from dry) in a colander. Add the chickpeas to a food processor along with a large handful of parsley, a large handful of cilantro, 1/4 of a red onion, 4 cloves garlic, 1 tsp cumin, 1/2 tsp cayenne, and 1 tsp salt.

Pulse the mixture until you have a chunky paste. Chunks add great texture, but too many will keep the mixture from holding its shape in a patty. Transfer the mixture to a bowl.

Stir 1 tsp baking powder into the chickpea mixture. Then begin adding flour, 2 Tbsp at a time, until the paste is dry enough to form patties and not stick to your hands. I only used 1/4 cup of flour when I made these recently! Cover the bowl and refrigerate for at least one hour to let the flavors blend.

Scoop the mixture into about 2 Tbsp portions and shape into small patties.

If you’d like to freeze your falafel, place them on a baking sheet lined with parchment, then place them in the freezer. Once frozen solid, you can transfer them to a freezer bag for long-term storage. I got 19 falafel with a 2 Tbsp scoop. I cooked some immediately and froze the rest.

To cook, add enough oil to a skillet to completely cover the surface (one of my favorite pans). Heat over medium until the oil is hot and shimmering. Add the formed patties and cook on each side until brown and crispy.

Let them drain on a paper towel to absorb the excess oil.

And that’s it! If you’re a garlic lover, you’re going to LOOOVE these homemade falafel!

The Best Homemade Hummus (Plus Four flavors)

$2.24 recipe / $0.37 serving

Air Fryer Chickpeas

$0.88 recipe / $0.22 serving

Pesto Chickpea Salad

$3.14 recipe / $0.79 serving

Chickpea Spread with Caramelized Onions

$3.58 recipe / $0.60 serving

The post Easy Homemade Falafel appeared first on Budget Bytes.

Classic Homemade Meatloaf

Beth Moncel — Thu, 06 Feb 2025 14:59:13 +0000

The concept of meatloaf kind of makes me raise an eyebrow because, well, it’s a loaf of meat. But when it’s executed well it’s just so good. This easy meatloaf is so filling, so cozy, and so delicious that I look forward to eating the leftovers over the next few days (hello meatloaf sandwich, I’m looking at you). This easy meatloaf recipe is the traditional homemade meatloaf that we all know and love—tender, juicy, full of flavor, and with the perfectly tangy tomato glaze on top. It’s so perfect when paired with mashed potatoes and green beans. Like a plate of pure comfort!

“Made exactly per recipe. Was juicy and delish. My husband said this was the best meatloaf i have done, yet. Thank you!”
Madeline

There is no comfort food like my famous meatloaf recipe. With almost 200 5-star reviews, it’s one of my favorite recipes on Budget Bytes. It’s a winner every time, and tested (and tested and tested) to make sure it’s completely fool-proof.

This homemade meatloaf recipe is super simple, yet incredibly good. Here are the ingredients you’ll need:

Ground Beef: Ground beef is the base for this recipe and I suggest using 80/20 (20% fat) ground beef. The fat gives flavor and keeps everything moist.
Onion: Onions add a wonderfully subtle savory flavor.
Breadcrumbs: Breadcrumbs soak up moisture from the ground beef, milk, and eggs as it bakes, keeping the loaf super tender and moist.
Milk: Milk adds moisture and flavor to the meatloaf.
Egg: Egg acts as a binder so it doesn’t fall apart when sliced, plus it adds flavor, moisture, and richness.
Seasoning: I season this easy meatloaf simply with Italian seasoning, garlic powder, salt, and pepper. It’s just enough seasoning to add flavor without overpowering the natural beef flavor.
Worcestershire Sauce: Worcestershire sauce is used in both the meatloaf and the glaze or meatloaf sauce. It offers a deliciously savory umami flavor with just a hint of sweetness.
Ketchup: Ketchup is the base for the sweet and tangy glaze that goes on top of the loaf.
Brown Sugar: I add a little brown sugar to help balance the ketchup’s acidity and give the meatloaf sauce its beautifully glossy finish.
Yellow Mustard: Mustard adds depth and savory flavor to the glaze.

The Secret to Good Meatloaf

Milk. The secret to good meatloaf is milk. It sounds weird, but it makes a HUGE difference. Milk hydrates the breadcrumbs that are used as a binder, which keeps the loaf super moist and tender.

During the testing phase for this recipe, I made one without the milk just to see if really made a difference and I’m here to say that the difference was ENORMOUS. The meatloaf without milk was dense, a little tough, and notably drier than the meatloaf made with milk. So don’t skip it! P.S. I’m sure that non-dairy milk would have the same effect.

Loaf Pan or Baking Sheet?

There are two camps when it comes to meatloaf: baking in a loaf pan or on a baking sheet. I’m team baking sheet, but I think ultimately it’s going to boil down to personal preference. I find that loaf pans don’t allow for quite enough evaporation so the bottom can get a little soupy. Baking sheets allow for a little more evaporation, leaving the meatloaf perfectly juicy and flavorful.

But if shaping is difficult for you or you want those perfect square edges, you might prefer a loaf pan.

“I have been making meatloaf for years but decided to try yours yesterday. Omg! I’m never looking back!!! It was moist, juicy and I got so many compliments at a friend’s giving for my son. I added the milk so not sure if that did the trick but best meatloaf I made by far!”
Heba A.

How to Keep It from Falling Apart

There are a couple of tricks to making a meatloaf that holds together in nice slices. Here are a few of my tried and tested tips:

Use a recipe that has the right amount of binders (egg and breadcrumbs). This is essentially the glue that holds the meat together.
Use ground beef with a finer grind, or that has been double ground. Really coarse ground beef won’t mix as thoroughly with the binders and may crumble when sliced.
Mince the onion as finely as possible. I find that large chunks of onion prevent the loaf from holding together as well.

What to Serve with Meatloaf

My favorite pairings for meatloaf are what I have pictured here, Mashed Potatoes and Steamed Green Beans. But I don’t limit myself to just these sides! I sometimes swap out the green beans with another vegetable, like Roasted Broccoli, Roasted Brussels Sprouts, or Honey Balsamic Glazed Carrots. And I’d never say no to a filling, starchy side dish like Macaroni and Cheese, Potato Salad, or Garlic Bread in place of my usual mashed potatoes. I’m not picky. ;)

Classic Meatloaf

This easy meatloaf recipe is just like the traditional meatloaf grandma used to make. Tender and juicy with the perfect tomato glaze!

Course Dinner, Main Course

Cuisine American

Total Cost ($7.44 recipe / $1.06 serving)

Prep Time 15

Cook Time 50

Total Time 1 5

Servings slices

Calories 328kcal

Author Beth Moncel

Equipment

Meat Thermometer
Small Roasting Pan
Measuring Cups Spoons

Ingredients

Meatloaf

1 large egg $0.33
1/3 cup milk $0.06
1 tsp Worcestershire sauce $0.02
1/2 cup plain breadcrumbs $0.32
1 tsp Italian seasoning $0.17
1/2 tsp garlic powder $0.02
1 tsp salt $0.01
1/4 tsp freshly cracked black pepper $0.05
1/2 cup minced onion $0.22
1.5 lbs. ground beef (80/20) $5.91

Glaze

1/2 cup ketchup $0.24
1 Tbsp brown sugar $0.03
1 Tbsp Worcestershire sauce $0.05
1 tsp yellow mustard $0.01

Instructions

Preheat the oven to 350ºF. In a small bowl whisk together the egg, milk, and Worcestershire sauce. In a separate small bowl, stir together the breadcrumbs, Italian seasoning, garlic powder, salt, and pepper. Mince the onion.
Add the ground beef, egg mixture, breadcrumb mixture, and minced onion to a large bowl. Use your hands to mix the ingredients together until evenly combined. Avoid over mixing.
Place the meatloaf mixture on a rimmed baking dish and shape it into a loaf that is approximately 4-inches wide, 8-inches long, and 2-inches tall.
In a separate small bowl, stir together the glaze ingredients (ketchup, brown sugar, Worcestershire sauce, and mustard). Spread the glaze evenly over the top and sides of the meatloaf.
Bake the meatloaf for 50-55 minutes, or until the internal temperature reaches 165ºF. Allow the meatloaf to rest for 5-10 minutes after baking, then slice and serve.

See how we calculate recipe costs here.

Video

Nutrition

How to Make Meatloaf – Step by Step Photos

Gather all of your ingredients.

Preheat the oven to 350ºF. Start by pre-mixing some of the ingredients so there will be less mixing required for the meat (overmixing the meat can make it tough). In a small bowl, whisk together ⅓ cup milk, one large egg, and 1 teaspoon Worcestershire sauce. In a separate bowl, stir together ½ cup breadcrumbs, ½ teaspoon garlic powder, 1 teaspoon Italian seasoning, ¼ tsp freshly cracked pepper, and 1 teaspoon salt.

Mince about a ½ cup onion. Make sure to chop or mince the onion as finely as possible. Chunky onion can make the meatloaf fall apart more easily.

Add the milk mixture, breadcrumb mixture, and minced onion to 1.5 lbs. ground beef (80/20). Mix with your hands until everything is evenly combined. Avoid overmixing.

Place the meat mixture on a rimmed baking sheet or baking dish and shape it into a loaf that is approximately 8″ long, 4″ wide, and 2″ tall.

Next, combine the ingredients for the glaze or meatloaf sauce. Stir together ½ cup ketchup, 1 tablespoon brown sugar, 1 teaspoon yellow mustard, and 1 tablespoon Worcestershire sauce.

Spread the glaze over the top and sides of the meatloaf.

Bake the loaf in the preheated 350ºF oven for 50-55 minutes, or until the internal temperature reaches 165ºF. Let the it rest for about 10 minutes before slicing and serving.

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Our famous Meatloaf recipe was originally published 9/27/21. We have updated it to be the best it can be and republished 2/6/25.

The post Classic Homemade Meatloaf appeared first on Budget Bytes.

Matzo Ball Soup

Beth Moncel — Thu, 30 Jan 2025 14:30:00 +0000

It’s been almost 10 years since I first shared this recipe for Matzo Ball Soup, and to this day, it’s still one of my favorite dishes for when I’m tired, achy, and in need of a warm, cozy meal. This is my take on the traditional Jewish soup, and it’s chockful of soft veggies, shredded chicken, savory chicken broth, and the fluffiest matzo balls ever (the kind that floats perfectly in your bowl!). I spent a ton of time researching this recipe when I first made it, and I’m excited to share my tips and tricks with you here.

What Is Matzo Ball Soup?

Matzo or Matzah Ball Soup is a traditional Ashkenazi Jewish dish that is often served during Passover and is commonly known as ‘Jewish penicillin.’ It’s a chicken soup filled with delicious dumplings made out of matzo meal (crushed unleavened bread), eggs, chicken fat (or another fat or oil), and broth. The dumplings cook in the soup and soak up all the delicious flavor as they cook. This soup is absolutely delicious and soul-warming, and there’s just nothing in the world like it.

Here’s what you’ll need to make this easy matzo ball soup recipe:

Chicken Breasts: I use boneless, skinless chicken breasts, but you can also use bone-in (just remove the skin before adding to the soup).
Chicken Broth: This brings the bulk of the flavor, so I recommend using a good quality broth. I use Better Than Bouillon to make broth because it has great flavor, is quite inexpensive compared to boxed or canned broths, and keeps in the refrigerator for just about forever. And because I cook the chicken directly in the broth, it still gets infused with that great chicken flavor.
Carrots, Celery, and Onion: These are the traditional vegetables used in chicken soup, and they add a lot of flavor to the broth. l dice mine into bite-sized pieces, so they’re still fairly chunky but are easy to eat along with the soup.
Garlic: Freshly minced garlic adds a nice depth of flavor to the broth.
Matzo Meal: This is the main ingredient in the soup dumplings. Matzo meal is made from ground-up matzo crackers and can be found in grocery stores and online. Be sure to use matzo meal, NOT matzo ball ‘mix.’
Baking Powder: Makes the matzo balls extra light and fluffy! You can use a ‘Kosher for Passover baking powder’ if making this recipe for Passover.
Eggs: For binding the dough and adding moisture to the dumplings. I use large eggs in this recipe.
Vegetable or Canola Oil: Traditional matzo ball soup recipes often use chicken fat (aka schmaltz) for the dumplings, but I find vegetable or canola oil works just as well and is easier to find. Feel free to use chicken fat if you have it, though!
Water: I add a few cups of water to the soup and add a little to the dumpling dough to help rehydrate the matzo meal.
Fresh Dill: This herb adds a bright, fresh flavor to the soup. I don’t recommend skipping the dill, but parsley can be a good substitute if you can’t find it.
Salt & Black Pepper: These are the only seasonings I use in this recipe. The broth should have plenty of flavor from the chicken and vegetables, so just a little seasoning is all you need.

Cost-Saving Option

When I first made this recipe all those years ago, I only used one boneless, skinless chicken breast. I’ve since upped the amount to two to make this recipe even heartier, but to save some money, you can definitely stick with just one. The soup will still have plenty of flavor; it’ll just be more brothy with fewer chicken pieces!

Let the dough rest before adding to the soup. As you can see from the process photos below, there’s a big difference in the texture of the dough immediately after mixing and then after letting it rest. I let the dough rest in the fridge for 30 minutes to firm up and rehydrate, which makes it easier to form into balls and stops them from falling apart in the soup.
Wet your hands. If the dough is a little sticky, I recommend wetting your hands to help form the dough into balls. This will prevent it from sticking to your hands and make it easier to work with.
Roll the dough into ping-pong-sized balls. They’ll expand and become bigger as they cook, so you don’t want to start with a dough ball that is too large. I usually get about 15 matzo balls from this recipe, but it’ll depend on how big or small you make them.
Cook the matzo balls separately for a clearer broth. This is totally optional and not something I personally do. However, I’ve seen a few recipes where the dumplings are cooked in a separate pot of chicken broth before being added to the soup before serving. Doing this creates a clearer broth in the soup and could be a good option when prepping this recipe ahead of time. BUT it also means making an extra pot of chicken broth (which will up the overall cost of the recipe) and adds extra steps. It’s up to you if you want to take this approach!
Make the dough ahead of time! You can make the matzo ball dough ahead of time and store it in the fridge overnight before forming into balls and cooking.

Storage and Reheating

Any leftovers can be stored in an airtight container in the fridge for 3-4 days. I usually store everything together in one container, but you can also separate the matzo balls from the soup and store them separately to stop them from soaking up too much broth. To reheat, use the microwave or gently simmer the soup on the stove until heated through. You can also freeze the soup and dumplings (separately) for up to 3 months. Just be sure to defrost overnight in the fridge before reheating.

A Beginner-Friendly Recipe!

This recipe is my take on chicken matzo ball soup. It’s a simplified, short-cut version that I’ve developed based on different recipes I’ve come across, tutorials I’ve watched, and myth-busters I’ve read. It’s certainly not authentic, but it’s delicious and perfect for anyone looking for a comforting, easy-to-make recipe, even if it’s your first time making it!

However, I highly recommend checking out some authentic recipes before you give my one a go to see what it’s really all about. The Jewish Food Society and Chabad both have great options.

Matzo Ball Soup Recipe

This is an easy, short-cut version of Matzo Ball Soup, a warm and comforting Jewish Soup served during Passover.

Course Dinner, Soup

Cuisine Jewish

Total Cost ($11.83 recipe / $2.37 serving)

Prep Time 10

Cook Time 1 30

Total Time 1 40

Servings (2 cups soup, 3 matzo balls each)

Calories 394kcal

Author Beth Moncel

Ingredients

Soup

1 Tbsp vegetable or canola oil $0.04
2 cloves garlic $0.16
1 yellow onion $0.40
3 carrots $0.75
3 stalks celery $0.56
2 boneless, skinless chicken breasts (about 1.25 lb.)* $6.25
6 cups chicken broth** $1.02
2 cups water $0.00
Freshly cracked pepper $0.01
Few sprigs fresh dill $0.65

Matzo Balls

3 large eggs $0.75
3 Tbsp vegetable or canola oil $0.12
3/4 cup matzo meal $1.02
1 tsp salt $0.05
1/2 tsp baking powder $0.04
Freshly cracked pepper $0.01
3 Tbsp water $0.00

Instructions

Mince the garlic and dice the onion, celery, and carrots. Sauté the garlic, onion, celery, and carrots with the vegetable oil in a large pot over medium heat until the onions are soft and transparent (about five minutes).
Add the chicken breast, chicken broth, 2 cups water, some freshly cracked pepper, and one or two sprigs of dill to the pot. Place a lid on the pot and let it come up to a boil. Once it reaches a boil, turn the heat down to low and let it simmer for 30 minutes.
While the soup is simmering, mix the matzo ball dough. In a medium bowl, whisk together the eggs and vegetable oil. Add the matzo meal, salt, baking powder, and a little freshly cracked pepper to the eggs and oil. Stir until well combined. Finally, add 3 Tbsp water and stir until smooth again. Refrigerate the mixture for 30 minutes to allow the matzo meal time to absorb the moisture.
After the chicken soup has simmered, carefully remove the chicken breast and shred it with a fork. Return the shredded chicken to the soup. Taste the broth and adjust the salt if needed.
Once the dumpling mix has refrigerated and stiffened up, begin to form it into ping pong sized balls. Drop the balls into the simmering soup as they are formed, returning the lid to the pot after each one. Once all the dumplings are in the soup, let them simmer for 20 minutes without removing the lid. Make sure the soup is gently simmering the entire time.
Add a couple sprigs of fresh dill just before serving.

See how we calculate recipe costs here.

Notes

*You can use boneless, skinless or bone-in and skin on. Bone-in gives the best flavor, but be sure to remove the skin before adding it to the soup. The bones can be removed when you shred the chicken.

**I use Better Than Bouillon to make inexpensive broth in the exact quantity that I need.

Nutrition

How to Make Matzo Ball Soup – Step by Step Photos

Mince 2 cloves garlic and dice 1 yellow onion, 3 carrots, and 3 stalks celery. Gather the rest of your ingredients.

Sauté the prepared garlic, onion, carrots, and celery with 1 Tbsp vegetable or canola oil in a large pot over medium heat until the onions are soft and transparent (about five minutes).

Once the onions are soft, add 2 chicken breasts. Add 6 cups of chicken broth and 2 cups of water (or all chicken broth, if you prefer).

Also, add a couple of sprigs of dill and a little freshly cracked pepper. Place a lid on the pot, let it come up to a boil, then turn the heat down to low. Let the soup simmer for 30 minutes, while you make the dumplings.

While the soup is simmering, mix the matzo ball dough. Add 3 large eggs and 3 Tbsp vegetable or canola oil to a bowl. Whisk until smooth.

Add 3/4 cup matzo meal, 1 tsp salt, 1/2 tsp baking powder, a little freshly cracked pepper, and 3 Tbsp of water to the bowl. Stir until smooth.

Let the mix refrigerate for 30 minutes so the matzo has time to absorb water and plump up.

Once the soup has simmered for about 30 minutes, remove the chicken breast and use two forks to shred it. Return the shredded chicken to the soup. Taste the broth and adjust the salt if needed.

After the matzo ball mix has chilled for 30 minutes, it should be more stiff and dry.

Start forming the dough into small balls, about the size of ping pong balls. Keep in mind that they’ll puff up a little as they cook. I usually get about 15 balls out of my mix.

Drop the balls into the simmering soup one by one as you form them, making sure to return the lid after each one (to keep the broth simmering). Once all the dumplings are in the broth, let them simmer for about 20 minutes. Make sure the broth is simmering the whole time and don’t remove the lid.

Once the dumplings are puffed and cooked through, add a few more sprigs of fresh dill, then serve!

Mmmm, so warm and delicious! You can’t go wrong with chicken and dumplings—in any form!

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The post Matzo Ball Soup appeared first on Budget Bytes.

Beth M.

Homemade Pizza Sauce Recipe

Super Easy Pizza Sauce Recipe

Homemade Pizza Sauce

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Tuna Patties

Super easy tuna patties recipe

Tuna Patties

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Glazed Pork Chops Recipe

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Easy Meatballs Recipe

Homemade Meatballs Recipe

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