blog - Mom's Dinner

How to Make Christmas Crack (Saltine Toffee)

December 9, 2020 by Susie Weinrich 13 Comments

Saltine Toffee is a sweet treat made with just five ingredients! Saltine crackers are covered in a 2 ingredient caramel sauce and baked, then chocolate chips are melted over top and spread like frosting. Sprinkle on some chopped pecans and it is ready! You may also know this Saltine Toffee Recipe as “Christmas Crack” or “Fool’s Toffee”.

Saltine Toffee (Christmas Crack) in a bowl with a black and white napkin

Saltine Cracker Toffee is a pretty traditional holiday treat in the Midwest, although it is great any time of year. It also makes a great edible gift!

If you are looking for other sweet and chocolatey desserts, check out this brownie brittle recipe (or peppermint brownie brittle), Peanut Clusters, Rolo Cookies, or Scotcheroos (another classic Midwest treat)!

My daughter and I had so much fun making this for her teacher gifts. Her English teacher sent her a text saying she had eaten the entire bag in 10 minutes and she was now terribly addicted. All of her teachers loved it! -Robin

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Saltine Toffee Ingredients

You only need 5 simple ingredients to make this Saltine Toffee Recipe, you may already have most of them in your kitchen:

Saltine Crackers – make sure you get the classic 2×2 size, not oyster crackers. You can use other types of crackers, the most important part is that you lay them end to end filling up the pan from edge to edge. If you don’t do that the crackers will float around the pan and the toffee won’t set on the crackers.
Butter – Salted butter is the only butter we recognize here at Mom’s Dinner. This mixed with the brown sugar creates the toffee.
Brown Sugar – There is a difference between light and dark brown sugar. The darker version has double the molasses, which creates a much deeper and richer flavor. The light will work in this Fools Toffee Recipe but if you can grab a bag of dark brown sugar go ahead and do that!
Semi Sweet Chocolate Chips – This flavor will give you the most traditional flavor. However you could also use dark chocolate chips or milk chocolate chips.
Pecans – Either chopped pecans or pecan halves that you chop will work. You could also use just about any other nut you love: walnuts, pistachios, peanuts, or almonds.

Rimmed Baking Sheet Size

It is crucial that you use a 10×15 rimmed baking sheet for this recipe, also known as a jelly roll pan. If you try to do it in a larger pan and not fill it with crackers when you pour on the caramel the crackers will float apart.

Kids Can Help Too

This is a pretty simple recipe to make so you can absolutely have your kids help in the kitchen. Here are some tasks they can help with:

Spraying the foil
Laying out the crackers
Stirring the butter & brown sugar mixture
Smoothing the chocolate chips
Sprinkling on the nuts

How To Make Christmas Crack

This is a quick overview of how to make Fool’s Toffee… for more detailed instructions and ingredient amounts pop down to the recipe card.

foil covered baking sheet being sprayed with baking spray

Step 1

Cover your pan with foil and then spray it generously with cooking or baking spray. Do not skip this step or the toffee will bake TO your pan!

Step 2

Lay the saltine crackers in one layer so they reach edge to edge of the pan (very important!!). It’s totally ok if they overlap a little.

Step 3

Make the caramel toffee on the stove top, then pour it over the saltine crackers, spreading it from edge to edge.

chocolate chips being spread on top of saltine toffee

Step 4

Bake the crackers for 7 minutes in a 375 degree oven. Once it comes out sprinkle on the chocolate chips. Let them sit for about 2 minutes to soften and then spread them until they are all melted.

sprinkling pecans on top of saltine toffee

Step 5

Sprinkle on the finely chopped pecans. Let the Saltine Toffee cool in the fridge until the chocolate is set up, at least 1-2 hour. Then break into serving pieces.

Fools toffee broken in half being held in a hand

Step 6

When you break the Saltine Toffee press down on the chocolate instead of up on the toffee. It will help keep the toffee and chocolate in tact.

Saltine Toffee Variations

CRACKER BASE: You can swap out the cracker base. Just make sure you fill the pan edge to edge so that crackers can't float around the pan when baking.

Graham Crackers
Matzo Crackers
Club Crackers

CHOCOLATE: Skip the standard semi-sweet chips and try milk, or dark chocolate chips. Or use a mix or white and dark chocolate to create a gorgeous marbled look.

Swap chocolate chips for butterscotch, peanut butter, or even peppermint chips for a flavor twist.

TOPPINGS: You can't go wrong with chopped pecans, walnuts, almonds, pistachios, or hazelnuts.

You can also try some candies or cookies in place of the nuts:

M&M's: Add pops of color for a festive touch.
Crushed Cookies: Oreos give a cookies-and-cream twist.
Sprinkles: Go wild with holiday or party-themed colors.
Dried Fruit: Dried cranberries or cherries add a tart chewiness that balances the sweetness.
Toffee Bits: Layer on even more toffee flavor with store-bought bits.
Coconut: Unsweetened flakes add a tropical crunch.
Sea Salt: A pinch of flaky Maldon salt elevates everything and balances the sweetness perfectly.

How to Store Christmas Crack (Saltine Toffee)

Keep your Fools Toffee in an air tight container in the fridge for up to 2 weeks.

Can You freeze Christmas Crack?

Yes! For longer storage wrap it up in plastic wrap and then foil and pop in the freezer for up to 3 months.

Thaw at room temp to serve.

WATCH: How to Make Christmas Crack Candy

You can watch Kyle (my son) and me make this Saltine Toffee recipe on a 30 minute episode of Pinterest TV.

Easy Christmas Crack Recipe Tips

Here are a few tips to make sure your Saltine Toffee recipe turns out perfect:

When the caramel sauce is boiling, don’t stir too much, it helps avoid getting grainy toffee.
Make sure you use the right size pan!!! 10″x 15″
Line your pan with foil and spray it generously with baking/cooking spray.
The crackers should fill the entire tray, even if you have to break some in half to fill the end. If they don’t fill the pan they will float apart in the oven and the recipe won’t work.
When you break the Saltine Toffee press down on the chocolate instead of up on the toffee. It will help keep the toffee and chocolate in tact.
When it is time to wash up, you can simmer a little water in your caramel pot to remove the sticky toffee.

Saltine Toffee FAQs

What are common saltine toffee mistakes?

Make sure you fill the pan with the crackers, from edge to edge. Even if you need to break some crackers in half to fill the pan. This helps prevent the crackers from floating around in the pan.
Boil the brown sugar and butter together for about 3 minutes. If you stop too soon, the toffee won't set properly and will stay soft or grainy.
On the flip side don't over boil the toffee, it can burn which will give it a bitter flavor.
You MUST line the pan with foil or the toffee crackers will bake TO THE PAN.
Breaking the toffee up too early. Let the toffee set completely (the fridge helps this along)or when you break it, it won't snap, it will be sticky.

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Easy Christmas Crack Recipe (Saltine Cracker Toffee)

A delicious sweet treat made with saltine crackers coated with a caramel toffee and then coated in chocolate and sprinkled with pecans. It is a great dessert at the Holidays and is sometimes called "Christmas Crack" or "Fools Toffee"

5 from 6 votes

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Prep Time: 20

Cook Time: 7

Cooling & Setting: 1

Total Time: 1 27

Servings: pieces

Calories: 95kcal

Author: Susie Weinrich

Equipment

▢
10×15 rimmed baking sheet (jelly roll) – make sure you have this size!
▢
foil
▢
Non Stick Spray

Ingredients

▢ 35 saltine crackers - (2"x2") approx count.
▢ 1 cup salted butter - (this is 2 sticks)
▢ 1 cup dark brown sugar - packed
▢ 2 cups chocolate chips - your choice- milk chocolate, semi-sweet, or dark chocolate
▢ ¾ cup pecans - chopped

Instructions

Preheat the oven to 375°.
Prep your 10×15 rimmed baking sheet (make sure you have this size in order for the recipe to work!!) by covering it completely with foil and then spraying the foil very generously with non stick baking spray.
Fill the pan with saltine crackers in a single layer, edge to edge. If you need to break some in half to make sure you completely fill the pan, that is ok. A little overlapping is fine too. Set aside.
See photo:
35 saltine crackers
In a saucepan over medium heat, melt the butter and brown sugar together while stirring.
Then once it is all melted together stop stirring constantly and only stir occasionally, let it simmer/boil for 3 minutes.
1 cup salted butter, 1 cup dark brown sugar
Immediately pour the toffee sauce over the saltine crackers. With a spatula or wooden spoon lightly spread the toffee from edge to edge so it completely covers the crackers.
Pop the toffee crakcers in the oven for 7 minutes, it will be bubbly and hot.
TIP: While it is in the get the chocolate chips and nuts ready. Once it comes out the of oven you will want to work quickly to take advantage of how hot the toffee is!
Remove from the oven and sprinkle on the chocolate chips. Let them sit for about 1-2 minutes so they get soft and melty.
2 cups chocolate chips
Spread the chocolate chips with a wooden spoon or spatula from edge to edge of the pan, covering all the toffee crackers.
Sprinkle on the chopped nuts. Lightly press the nuts into the chocolate so they adhere.
¾ cup pecans
Pop the tray in the fridge and let cool/harden for about 1-2 hour.
Remove from the fridge and break the toffee into serving sized pieces (2-3 bites each).
Mom's Tip: When you are breaking the saltine toffee into chunks grab one corner and peel it from the foil. Break a large chunk off and then break it into serving sized pieces.
Press DOWN on the chocolate (instead of pressing up from the bottom).. you will get a better break that way.

Storing

Store the toffee in the fridge in an airtight container for up to 2 weeks!
You can also freeze the toffee for up to 3 months. Wrap in plastic wrap and foil and then place a a freezer safe baggie.

Recipe Tips and Notes:

FREE PRINTABLE GIFT TAG FOR THE HOLIDAYS

BUTTER: can use salted or unsalted

NUTS: optional! Can also use walnuts, pistachios, peanuts or almonds.

DARK BROWN SUGAR: can also use light brown sugar, however the dark brown sugar has a deeper and richer flavor.

Watch a 30 minute episode of Pinterest TV where Kyle (my son) and I make this treat for the Holidays.

Did you make this recipe?Connect with me and let me know by commenting below!

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Crispy Peppermint Brownie Brittle

December 8, 2020 by Susie Weinrich Leave a Comment

Peppermint Brownie Brittle is crispy baked brownies with peppermint flavor, they are topped with a white chocolate drizzle and crushed candy canes. It makes an impressive holiday dessert or edible gift! It would also be the star of a cookie exchange!

This will be similar to the Sheila G’s Peppermint Brownie Brittle!

peppermint brownie brittle, candy canes and a wreath

If you like the crispy edge pieces of a pan of brownies then you are going to love this dessert recipe! Every bite IS the crispy edge piece.

If you are looking for a non-peppermint brownie brittle then pop over to this recipe for Chocolate Brownie Brittle. But if you LOVE a peppermint dessert, check out these Copycat Thin Mint Cookies (only 3 ingredients!) or these Peppermint Bark Oreos (only 4 ingredients!).

Ingredients

We highly recommend grabbing all the ingredients before you start making the peppermint brownie brittle recipe. You will find it goes much smoother when all the ingredients are in front of you!

Pictured are all the ingredient you need:

ingredients to make peppermint brownie brittle

Parchment Paper

You absolutely must use parchment paper for this recipe! If you try to make this recipe without the parchment the brownie brittle will bake right to your pan.

Free Printable Gift Tag

This peppermint brownie brittle makes a great edible gift, especially at the holidays. Print this FREE PRINTABLE GIFT TAG and attach it to your sweet treat!

More Delicious Chocolate Recipes

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Mexican Shredded Beef – Barbacoa

December 7, 2020 by Susie Weinrich 7 Comments

Mexican Shredded Beef, also known as Barbacoa, is an authentic Mexican dish made with chile seasoned beef. It is slow cooked until it is fall apart tender and so incredibly flavorful. It is perfect for loading into tacos, burritos, quesadillas and more!

a baking sheet filled with shredded Mexican beef

You can easily make Barbacoa in the oven, on the stove top, using your Instant Pot or slow cooker. In the recipe card below you will find instructions for the oven and slow cooker.

What is Barbacoa

Barbacoa is the Spanish word for “barbecue”. However, here is the United States, we associate this word with Mexican Shredded Beef, made more widely popular by the restaurant Chipotle.

The pronunciation for barbacoa is baar-bah-kow-uh.

Ingredients

To make Mexican Shredded Beef you need a nice large 3 lb. chuck roast, some lime, beef broth, chipotle in adobo and a well stocked spice cabinet. Pictured below are the ingredients you need to grab:

For serving you will want to grab some tortillas for tacos or burritos, or some rice for a rice bowl. And all your favorite toppings.

Beef Chuck Roast

When you are selecting a chuck roast try to pick one that is well marbled with fat, and not too many large chunks of fat around the edges. A “choice” graded chuck roast is perfect for this barbacoa recipe.

Some other great ways to use a chuck roast is for Pot Roast, Shredded BBQ Beef, or Italian Beef Sandwiches!

Chipotle In Adobo Sauce

Chipotle Peppers in Adobo Sauce are jalapeño chiles that have been dried, smoked and then packed in a flavorful sauce made of tangy tomatoes and spices. (sited from goya.com)

You can find chipotle in Adobo sauce in the Mexican aisle of your grocery store. They generally come canned in 10-11 oz portions.

Don’t be fooled by these little red peppers, they are SPICY!!! For this recipe you will not use the entire can so you can freeze the remaining portion in a freezer safe container for up to 6 months. Or you can make these Grilled Steak Tacos or Chipotle Chicken Burgers that use Chipotle in Adobo!

Getting To Your Desired Spice Level

The spicy ingredient in this recipe are the chipotle peppers in adobos that I talked about above. I definitely would not call this barbacoa recipe “spicy” as it is written.

Using 3 peppers is great to just add flavor. If you like more spice than definitely add 5 chipotle peppers and all the sauce.

To really take it to the next level add some cayenne pepper to the chile paste!

Equipment

To make Barbacoa in the oven you will want to have a large Dutch Oven or Braising Pot. You of course could get a Le Creuset Dutch Oven $$$$ but I find that Lodge makes a Dutch Oven that is just as good for a lot less $$.

Step by Step Oven Instructions

There are just a couple steps to make this Mexican Shredded Beef recipe and the oven does the rest!

Preheat the oven to 325.
Cut the beef in 2-3 inch chunks (this helps the beef cook faster and allows more surface area for added flavor)
Pat the beef dry and season with kosher salt and pepper. Brown all the chunks in the vegetable oil.
Make the chile paste in a blender or food processor by mixing the garlic, cumin, oregano, paprika, onion powder, chipotles in adobo, lime juice, and vinegar. (if you need to add some of the beef broth for it to process smooth that is totally fine!)

beef with chile paste and onions and bay leaves nestled around

Coat the browned beef cubes in the chile paste.
Add the onions, bay leaves and beef broth to the oven safe braising pot.
Cook, covered, for 2 ½ hours. (your pot will look crazy when it comes out of the oven… don’t worry it comes clean!)

Mexican Beef Cooked in a Dutch Oven with Onions and Bay leaves

Shred the beef using two forks. It should shred VERY easily!!
Optionally you can add the shredded beef back to the pot and stir it into the onions and sauce. If you do this make sure to remove the 2 bay leaves.

Serving

Barbacoa is most traditionally served piled into a corn tortilla as a taco. Top if off with some fresh pico de gallo and a healthy squeeze of fresh lime. That is really all you need to have it be over-the-top delicious.

However it can also be delicious baked into an enchilada; replace the chicken with this barbacoa in this Enchilada Recipe or replace the ground beef with shredded beef in this Enchilada Casserole.

You can make a stuffed smothered burrito using shredded beef instead of ground beef.

Barbacoa tacos topped with white onions and cilantro

It can also be as simple as adding the shredded beef and some cheese in between two flour tortillas and pan frying into a delicious quesadilla. Or serving it bowl style like they do at Chipotle with some Mexican Rice, black or pinto beans, salsa, and guacamole.

The possibilities go on and on….

Tacos

If you choose the traditional route and make Barbacoa Tacos, use flour or corn tortillas, whatever you prefer. Then top it with all your favorite taco toppings like:

Pico de Gallo or Tomatillo Salsa
pickled jalapeños
queso fresco
sour cream or plain Greek yogurt
guacamole or diced avocados
diced white onions or sliced green onions
sliced radishes
cilantro
fresh lime juice

Freezing

Barbacoa is just like pulled pork in that it freezes really well!!! Which for all of you busy people out there means EASY MEAL PREP!!

Simply make the barbacoa completely and then freeze it on a baking sheet. Once it is frozen divide it out into freezer safe baggies in serving portions. It will keep in the freezer for 3 months.

Reheat the frozen barbacoa on the stove top or in the microwave. Can also be thawed in the fridge overnight.

Perfect Side Dishes for Barbacoa

If you are making tacos, burritos, or enchiladas with your Barbacoa then you can make it a meal by adding some 15 minute refried beans, and Mexican Rice even this Cilantro Lime Pineapple would be a delicious side dish.

Don’t forget to add a tequila cocktail… like this Margarita on the Rocks, tequila soda, or super easy Paloma.

More Mexican Dinner Recipes

If you love Mexican for dinner then here are some recipes for you to try next…

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Chocolate Brownie Brittle

December 6, 2020 by Susie Weinrich 32 Comments

The first time I had Sheila G's brownie brittle from the store I was hooked! I knew I needed to create a recipe that mimicked that deep chocolate flavor and the crispy brownie bite. I went to work and testing and testing again until I perfected this recipe for Crispy Brownie Brittle. Now you don't have to buy those expensive bags of brownie bites, you just need to open your baking cabinet and turn on the oven.

brownie brittle on a cutting board with a bottle of milk

Don't worry-you don't need to be a master baker to nail this Brownie Brittle. I've put in the time testing and tweaking so you don't have to. The steps are simple, clear, and totally doable, whether you've baked a hundred things or just a handful. If you follow along, you'll end up with perfectly crisp, chocolatey brittle.

Brownie Brittle Recipe Ingredients

I have made this quite a few times and I find that the whole process goes a lot smoother if you collect all the ingredients before you get started! Here is what you need:

butter
vegetable oil
bittersweet chocolate baking squares
cocoa powder
eggs
sugar
vanilla extract
all purpose flour
baking soda
kosher salt
mini semi-sweet chocolate chips

a picture list of ingredients for brownie brittle

Parchment Paper

Another supply that you absolutely must use is parchment paper! The paper allows the brittle to bake without sticking to the baking pan. If you do not use parchment paper the brittle will literally bake ONTO the pan. LOL!

How to Make Brownie Brittle

Start by preheating your oven to 325 degrees. Prep a large rimmed baking sheet (13×18) by completely covering in parchment paper (Do not skip this step!!).
Now place the butter, vegetable oil, and chocolate squares in a microwave safe bowl. Microwave for about 30 seconds and give it a good stir, microwave for another few seconds if the chocolate doesn’t melt all the way.
Stir the cocoa into the melted chocolate mixture. Set that aside.
In the bowl of a stand mixer fitted with a whisk attachment (or a handheld mixer with a whisk attachment), whisk the 2 egg whites until they are frothy, about 4 minutes. Then pour in the sugar and vanilla extract. Mix another 15 seconds.
Add the melted chocolate mixture to the egg white mixture. Whisk for another 20-30 seconds.
In a small bowl stir together the flour, baking soda and salt. Pour that mixture into the batter and fold it in, until it is combined.
Pour the batter out onto the parchment paper. With a spatula spread the batter out REALLY THIN. It will be like painting the parchment paper. The batter should only be about a ¼ inch thick on the paper, from edge to edge. If you don’t get it spread thin enough the brittle will not be crispy.
Sprinkle the batter with the mini chocolate chips.

four steps for making crispy brownie brittle

9. Bake for 15 minutes (up to 18 minutes if the edges aren’t getting burnt). Watch the brittle closely towards the end of the cooking time to make sure the edges don’t burn.
10. As soon as the brittle comes out of the oven, score it with a knife or pizza cutter. This will help you break it apart when it is ready.
11. Let it cool for about 15 minutes and then break it apart at the scored lines.

Tips for Perfectly Crispy Brownie Brittle

To make sure you get the CRISPIEST brownie brittle, remember these tips:

Do not make this recipe without parchment paper! The brownie brittle will cook directly TO the pan, so lay down that parchment first.
Spread the batter super thin, it should be like painting the parchment paper.
Don't try to shorten the baking time… if it isn't crisp after cooling, pop it back in the oven for a few minutes.
Let the brownie brittle cool. It won't be totally crispy when it comes right out of the oven. Let it cool for 15 minutes, and then you will get that crispity-crunch.
Don't use the whole egg, just the egg whites, that is what helps give the batter more air to create a crunchy bite.

How to Store Chocolate Brittle

Store your Brownie Brittle in an airtight container at room temp for up to a week.

Give this Brownie Brittle as a Gift!

This makes an amazing edible gift! Package them up in a cellophane gift bag with a fancy ribbon, then attach this FREE PRINTABLE GIFT TAG:

Easy Cranberry Ginger Margarita

December 5, 2020 by Susie Weinrich 6 Comments

This Cranberry Margarita recipe is a delicious tequila cocktail with a winter vibe. It has that delicious salty flavor of the tequila, mixed with the slightly sweet tartness of cranberry juice, and the bite of ginger beer. It is a truly refreshing and not too sweet margarita.

three cranberry ginger margaritas garnished with fresh cranberries and limes

If you love the ginger flavor in this margarita you will also love this Fresh Ginger Margarita or this Mexican Mule Cocktail!

If you are looking for other Holiday cocktails, check out this Apple Cider Margarita, Pomegranate Margarita or this Cranberry Wine Spritzer. If you need a non-alcoholic party drink this Cranberry Punch recipe is a delicious option!

How to Make a Cranberry Margarita with a Ginger Zing

I know there are recipes out there that have you making ginger simple syrup, or peeling fresh ginger. That is great and all, but I don’t think I will be going to those lengths for my margarita.

I want my cocktails to be easy and delicious.

three cranberry ginger margaritas with limes and cranberries scattered on the counter

To make my Cranberry Ginger Margarita, well, gingery, I use Ginger Beer. Easy peasy. I love using it in Moscow Mules and knew I wanted to use it in other cocktails. This was a perfect fit.

What Ginger Beer to Use in a Cranberry Ginger Margarita

Any Ginger Beer will work. However, I have found there is a significant difference in the quality and flavor between Ginger Beer brands. Some are overly sweet, some are spicy, and some don’t have enough flavor depth.

My favorite brands are, in order:

Q Mixers Ginger Beer (pictured below)
Fever Tree Ginger Beer

Cranberry ginger margarita on a saftey grater with cranberries and limes, ginger beer in the background

Q Mixers Ginger Beer is my absolute favorite, hands down! I am able to buy it online on Amazon or at my local Target. It is made with the most perfect combination of ginger, agave, chili peppers, coriander, and cardamom. This ginger beer has a little kick to it and will leave a little spice tingle on your lips. I absolutely love it!

What is a “Part” in My Cocktail Recipe

When you see a cocktail recipe and it calls for a “part”, that is a generic unit of measurement for a cocktail. YOU get to decide what the “part” is. The important of a “part” is the ratio. For example:

Recipe- 1 part tequila, 2 parts juice, 1 part soda

If you choose a part to be 2 ounces, then the recipe would be 2 ounces tequila, 4 ounces juice, and 2 ounce soda

Or if you wanted to make enough for a party, the recipe might look like this- 3 cups tequila, 6 cups juice, 3 cups soda

How to Make A Cranberry Margarita

First, get ready for a super delicious cocktail.

Now, on a flat plate make a mixture of salt and sugar. Here are your ratio options depending on how you like your margaritas garnished:

Sweet- all sugar
Sweet and Salty- half sugar, half salt
Little More Salty- ¾ salt and ¼ sugar
Super Salty- all salt

I prefer the “little more salty” option for my Margarita.

Take a cut lime wedge and run it around the rim of your glass. Now dip the glass into the sugar/salt mixture.

Cranberry Ginger Margarita in a glass with a lime and fresh cranberries, tequila and ginger beer in the background

Fill the glass with ice and add 1 part silver tequila, 1 part cranberry juice, and 1 part ginger beer. Garnish with a squeeze fresh lime and fresh cranberries. (To start you can measure 1 part as 2 ounces)

If you want a drink that isn’t quite as strong, make the Cranberry Margarita with 1 part silver tequila, 2 parts cranberry juice, and 2 parts ginger beer.

To Make A Pitcher

For a party, make a pitcher for people to pour their own drinks! Mix:

1.5 cups silver tequila
1.5 cups cranberry cocktail
1.5 cups ginger beer

Delicious Tequila Cocktails

If you love this tequila cocktail definitely give these other two a try as well:

I hope you give this Cranberry Margarita a try at your next party, or Saturday night on the couch♥

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Cranberry Margarita Recipe

Easy Cranberry Ginger Margarita

This Cranberry Ginger Margarita is a delicious blend of silver tequila, cranberry juice, and ginger beer. It is easy to make and makes an amazing party cocktail.

5 from 4 votes

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Prep Time: 5

Cook Time: 0

Servings: drink

Calories: 176kcal

Author: Susie Weinrich

Ingredients

▢ 1 part Silver Tequila
▢ 1 part cranberry juice cocktail
▢ 1 part Ginger Beer - I recommend Q Mixers
▢ Garnishes- a squeeze of fresh lime juice, sugar & kosher salt (fresh cranberries are optional)

Instructions

On a flat plate make a mixture of kosher salt and sugar. Make this to your taste:
All salt, all sugar, half & half, or ¾ salt and ¼ sugar.
Use a cut lime wedge and run it around the rim of your glass, now dip the glass rim in the sugar/salt mixture.
Fill the glass with ice, pour in the tequila, cranberry juice, ginger beer, and a squeeze of fresh lime juice. Give it a stir.
Garnish with fresh lime and fresh cranberries.
** For a drink that isn’t quite as strong change the ratio to 1 part tequila, 2 parts cranberry juice, and 2 parts ginger beer.

Recipe Tips and Notes:

A “part” is a unit of measurement for drinks. You get to decide how much a “part” is. A good starting point:

2 ounces = 1 part

FOR A PITCHER:

1.5 cups = 1 part

Ginger Margarita – for a more summery ginger drink try this Fresh Ginger Margarita

Did you make this recipe?Connect with me and let me know by commenting below!

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Originally Posted December 2018 – Copy Updated December 2020

Pomegranate Margarita

December 3, 2020 by Susie Weinrich Leave a Comment

A Pomegranate Margarita is the ultimate cocktail when you want something a little different from a traditional lime margarita. It is served in a salt & sugar rimmed glass, filled with pomegranate juice, fresh squeezed orange wedges, triple sec orange liqueur, and silver tequila.

A glass of pomegranate margarita with a pomegranate and orange garnish

It is a perfect holiday season cocktail when pomegranates are in season and you can use the fresh arils to garnish the margarita! They also make a great party cocktail.

Fresh Pomegranate

Pomegranates are in season September through November, however you can usually find them in grocery stores through January.

If you want to have pomegranate arils (seeds) when they are not in season you can freeze the individual seeds and keep them for up to 6 months. Pop them in your drink like they are little fruity ice cubes!

How to Deseed a Pomegranate

Here is how to deseed a pomegranate so the arils stay nice and juicy and don’t pop or bruise:

Cut a small round off the bottom of the pomegranate (this will be opposite the “crown” top). Discard that piece.
Using the tip of the knife cut out a round “chunk” from the crown/top of the pomegranate. Discard that piece.
Now lightly score the flesh of the pomegranate from top to bottom, you are making segments.
Pull each segment apart from each other.
Lightly remove all the seeds/arils from the rind.

If you need more of a visual explanation you can check out this post on how to deseed a pomegranate.

Ingredients

Here is what you need to make this Pomegranate Margarita Recipe:

Silver Tequila
Triple Sec
Fresh Oranges
Pomegranate juice (like POM Wonderful)
1 tablespoon kosher salt & 1 tablespoon white sugar
Optional garnish – pomegranate arils

Tequila

For this margarita recipe I recommend using a silver tequila that has a nice traditional “margarita” flavor. However the richer flavor of a reposado or anejo tequila could work here too. They would complement the deep flavor of the pomegranate juice.

To Make A Pitcher

This recipe is for 1 margarita. If you are having a party and want to pre-make these in a larger batch you absolutely can! Here are the measurements:

1 cup tequila
½ cup triple sec
¼ cup fresh orange juice
2 ½ cups pomegranate juice

Garnish the pitcher with fresh orange rounds and pomegranate arils. Rim the glasses with the sugar/salt mixture ahead of time so they are ready to go! Have a bucket of ice so your guests can fill a glass with ice and pour in the pomegranate margarita from a pitcher.

a photo of the top of a margarita with a sugar and salt rim

More Margarita Recipes

Boy am I glad you found Mom’s Dinner if you like a really good tequila cocktail! You can search through my whole category on Tequila Drinks! Or check out one of these that I specifically picked for this post:

Pomegranate Margarita Recipe

pomegranate margarita in a tall glass with orange and arils

Pomegranate Margaritas

A delicious margarita recipe made with pomegranate juice, orange, triple sec, and silver tequila. Serve this pomegranate cocktail in a glass rimmed with salt and sugar!

Make one margarita or make a pitcher to share!

5 from 3 votes

Print Pin Rate Save

Prep Time: 5

Cook Time: 0

Servings: margarita

Calories: 155kcal

Author: Susie Weinrich

Ingredients

▢ 1 oz silver tequila
▢ ½ oz triple sec
▢ a squeeze of a fresh orange wedge
▢ 2 oz pomegranate juice - like POM Wonderful

Garnish & Rim

▢ 1 teaspoon kosher salt
▢ 1 teaspoon white sugar
▢ orange slices & pomegranate arils

Instructions

On a flat plate combine the salt and sugar.
Run an orange wedge around the rim of your glasses.
Dip each glass in the salt/sugar mixture.
Fill each glass with ice.
Pour 1 ounce tequila, ½ ounce triple sec, squeeze of one orange wedge, and 2-3 ounces of pomegranate juice.
Stir gently to combine.
garnish each glass with an orange slice and a few pomegranate arils.

Recipe Tips and Notes:

POMEGRANATE ARILS:

See “How to Deseed A Pomegranate” above!

TO MAKE A PITCHER:

1 cup tequila
½ cup triple sec
¼ cup fresh orange juice
2 ½ cups pomegranate juice

Garnish the pitcher with orange rounds and pomegranate arils (seeds)

Did you make this recipe?Connect with me and let me know by commenting below!

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Roasted Rosemary Pork Loin

December 2, 2020 by Susie Weinrich 1 Comment

Roasted Rosemary Pork Loin is an impressive dinner recipe that is actually very easy to make! Juicy and tender pork loin is crusted in a rosemary and garlic mixture and baked to perfection. Finish by making a little pan gravy and pour it over top each slice and serve it up with some mashed potatoes and roasted veggies.

roasted pork loin topped with a garlic and rosemary mixture

If you love this recipe you can also make Pork Roast in your Instant Pot, but this recipe calls for a pork butt, not a loin.

Pork LOIN, Not Tenderloin

Yes, there is a difference between a pork loin and a pork tenderloin. A pork loin will look much bigger around and will have a fat cap on one side. The pork tenderloins are generally long and much smaller around.

See the photo of a pork loin below:

raw pork loin in a package — ***Pork LOIN, not tenderloin***

The other great thing about a pork loin is that it is super economical! On average you will pay around $2-$3 per pound!

Ingredients

Here is what you will need to make this Roasted Rosemary Pork Loin (and a delicious gravy):

Pork Loin
White Wine
Dijon Mustard
Olive OIl
Garlic
Shallot
Fresh Rosemary
Fennel Seeds
Salt & Pepper
Flour
Butter
Chicken Stock

Wine

You will want to choose a wine that is not sweet. Something like a chardonnay or pinot grigio will work well.

If you don’t want to use wine you can sub chicken stock instead.

If white wine is not something you normally drink you can buy a small carton of wine that holds around 3 cups. Use one cup and then you can FREEZE THE REST (as long as you plan to use it for cooking and not drinking)!!

Tying Your Roast

It is completely optional to tie your pork loin. If you want it to be perfectly round and have a uniform look then tying is a great solution. However if you don’t care what it looks like and just want it to taste great, you can skip this step.

Here is a video on how to tie a roast (the video shows a pork butt, however it is the same tying technique):

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Making Roasted Rosemary Pork Loin

This is a pretty simple recipe to make, just a few steps:

Dry the pork loin with paper towels and then rub with dijon mustard on the top and sides.
Make the rosemary garlic mixture and rub/press it onto the pork loin.
Pour 1 cup white wine in the roasting pan with the pork loin.
Cook at 475 for 30 minutes. Lower the temp to 425 and cook for another 30 minutes. (tent with foil if the topping is browning too much). Internal temp should be 145.
Let cool for 15 minutes while making the gravy!

Gravy

In a skillet melt the butter, then whisk in the flour and cook for about 1 minute. Slowly whisk in the pan juices from the pork loin. Whisk in a little chicken stock to get the right gravy consistency. Taste for seasonings.

More Pork Recipes

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Instant Pot Coq Au Vin

December 1, 2020 by Susie Weinrich 1 Comment

Instant Pot Coq Au Vin!!! Get your knife and fork (and probably a spoon too) ready for an unbelievable Coq Au Vin recipe made in your electric pressure cooker. This simple french dish is so incredibly flavorful and comforting. It might even rival Julia Child’s recipe!

A big bowl of Coq Au Vin topped with rosemary sprig

Fall apart tender pieces of chicken thighs are enrobed in a red wine stew that is filled with carrots, mushrooms, garlic and herbs. Serve over mashed potatoes, polenta or buttered egg noodles for an AMAZING dinner! This one is worthy of guests or just a Tuesday night with the family.

What is Coq Au Vin

Coq Au Vin is a French dish that is translated as “rooster in wine”. Which just means it is chicken braised in a red wine sauce with mushrooms, carrots and garlic. This dish was especially made popular by Julia Child back in the 60’s when she published Mastering the Art of French Cooking.

Here is how you pronounce Coq Au Vin – “Coke-O-Vaw”.

Ingredients

This dish is flavor country ! Here are the ingredients you will need:

bacon
boneless skinless chicken thighs (see below)
whole carrots
onion
garlic
whole cremini mushrooms
bay leaf
rosemary (or thyme)
kosher salt & black pepper
tomato paste
red wine (see below)
chicken stock
butter at room temp
flour
balsamic vinegar

Chicken Thighs

Traditionally Coq Au Vin is made with bone-in, skin-on chicken legs and thighs. However when I make Coq Au Vin in the Instant Pot I choose to make it with boneless skinless chicken thighs for a few reasons:

Chicken skin cooked in liquid gets weird and rubbery!
This is a lot easier to eat boneless.
Ease of buying a package of all boneless skinless chicken thighs.
The skin on chicken can make your stew greasy in the Instant Pot.
The dark meat chicken is fall apart tender after braising!!

Wine

Make sure that you use a wine that you would want to drink. You want to use a hearty wine with bold flavor, not sweet wine. Something like a cabernet, merlot, malbec, or zin.

Serving

For serving Instant Pot Coq Au Vin you will want to have mashed potatoes, garlic butter egg noodles or polenta. Fill a bowl with your base and then spoon the braised chicken, veggies and sauce over top! Garnish with the crispy bacon and parsley.

You can also just eat this as stew, which is delicious too!

Red wine chicken stew over mashed potatoes with rosemary sprig and crusty bread

More Instant Pot Stew Recipes

If you love this recipe than I highly recommend that you check out a sort of beef version of this recipe – Red Wine Beef Stew. Or if you just love cooking with wine then this Instant Pot Mushroom Risotto has your name written all over it!

Recipe FAQ’s

Can I use wine in my Instant Pot?

YES! Wine works just the same as water or broth in the Instant Pot, it is able to build stem/pressure so it works perfectly.

What should I serve with Coq Au Vin?

Coq Au Vin is a hearty stew and can stand on it’s own for sure. Add some warm crusty bread on the side for a great stew. However, it is also excellent served over mashed potatoes. Rice, farro, risotto or egg noodles could be great too.

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Cranberry Almond Cake

November 30, 2020 by Susie Weinrich 4 Comments

Cranberry Almond Cake is such a delicious cake! It has a dense, yet moist, almond flavored cake base topped with fresh tart cranberries, toasted almonds and a sugar “crust” top that sets this cake apart from others! It will surely become your go-to holiday cake (it is a perfect Cranberry Christmas Cake).

Cranberry Almond Cake in an 8x8 glass baking dish

You can also check out this Lemon Blueberry Cake that is very similar. It is great in the summer or spring.

Ingredients

Check for these ingredients in your kitchen to make this amazing cake recipe.

Room Temp Eggs

For this recipe you will want to use room temperature eggs. This will help the cake rise faster and ensure that the cake cooks in the time noted on the recipe card.

To bring your eggs to room temperature faster you can place the eggs in a bowl of warm water for about 5-10 minutes.

Cranberries

Cranberries are in season from October through December. I think that is why they are considered a “holiday” berry, mostly used for Thanksgiving and Christmas.

They are distinct bright red berries that ooze a really tart juice when heated. In recipes they are usually paired with quite a bit of sugar to balance the tartness of their juice.

Freezing

Fresh cranberries freeze amazingly well, so when they are in season buy a couple extra bags and pop them in the freezer. Most recipes that call for fresh cranberries can be interchanged with frozen.

Making Cranberry Almond Cake

Start by preheating your oven to 350 degrees. Grab an 8 inch pan (round or square, glass if you have it), prepare it by spraying with baking spray or greasing with oil.

In the bowl of a stand mixer fitted with a paddle attachment (or can use a hand held mixer), on medium/low speed, cream the butter and sugar together until it is light in color and creamy.

While mixing add the vanilla extract and almond extract, then one egg at a time.

Mix for about 2 minutes. It will grow in size and become fluffy and light. This will help with the leavening and tenderness of the cake!

In a separate bowl whisk together the flour, baking powder and salt.

Add half the flour mixture to the batter and mix just until combined, then add remaining flour and mix just until combined.

Pro Tip- Do not overmix the batter at this point or you will end up with too much gluten and a really tough cake.

With a wooden spoon or spatula scrape the batter into the prepared baking dish (the batter with be really thick!). Spread it evenly in the pan.

spreading cake batter in a glass baking pan

Sprinkle the cranberries over the batter. Then sprinkle on the almonds.

cranberries and sliced almonds on top of cake batter

Finally sprinkle the sugar over the top.

cake batter in an 8x8 with cranberries, almonds and sugar on top

Baking

Pop in the preheated oven for about 35 minutes.

The cranberries will bake into the cake and the edges and top will be golden brown. (if you are using a dark metal baking pan, check the cake at 30 minutes)

Cooling

Let the cake cool for as long as you can before slicing, between 1 – 2 hours. You want the cake to settle before cutting. If you can make it 12-24 hours in advance I highly recommend it!

Cut into 9 squares (3×3) and serve! It’s great as a dessert or a breakfast bread with coffee.

cranberry cake in an 8x8 pan with 3 slices cut out

Storing

Store any leftover cake loosely covered with foil, at room temp. You can keep the cake for about 4 days.

More Cranberry Recipes

If you are looking for some more recipes using fresh or frozen cranberries (and one with dried), here is a great list to look through:

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Baked Artichoke Chicken Salad

November 27, 2020 by Susie Weinrich 15 Comments

A super creamy and savory chicken salad that is full of artichokes, green onions, crunchy water chestnuts, and topped with those french fried onions we all love. You know the ones…. we all heap them on top of green bean salad at Thanksgiving!? Honestly, you could even use your leftover turkey in this recipe!

Hot Artichoke Chicken Salad topped with french fried onions with a spoon in the side and a blue gray towel under the baking dish

If you like a 3 step easy recipe you should also check out my Creamy Chicken Tacos.

Ingredients

One reason I truly love this Hot Chicken Salad recipe is because it is FULL of all the yummy goodness you didn’t even know you wanted in a Chicken Salad Sandwich!

cooked, diced chicken (I like to use rotisserie or poached chicken) – you could also use cooked turkey
green onions
water chestnuts
artichoke hearts in water
garlic clove
garlic powder, onion powder, salt, pepper, and dried basil
plain Greek yogurt, mayo, dijon mustard
Parmesan cheese
french fried onions

Hot Artichoke Chicken Salad topped with french fried onions in a baking dish with a scoop taken out

Are you ready to get in the kitchen and make this now!!??

Making Artichoke Chicken Salad

This is an easy 3 step recipe: chop, mix, bake.

Chop the cooked chicken, artichokes, water chestnuts and green onions, mix all the ingredients together in a large mixing bowl (except the french fried onions), pop that into a 350 oven for 30 minutes, and then you are ready to eat!

Two Chicken Salad Sandwiches on brioche rolls sitting on a silver grate

Serving

Scoop the hot and delicious Artichoke Chicken Salad onto slider buns, brioche buns, or croissants, with a little baby spinach, and you have the perfect brunch, lunch, or dinner!

Make Ahead Recipe

This is a super easy recipe to prep a day or two ahead from when you need it.

Simply mix all the ingredients together (except the french fried onions) and place it in your baking dish. Cover with foil and refrigerate for up to 2 days.

Baking dish of Hot Artichoke Chicken Salad topped with french fried onions, sitting on top of a blue grey towel

When you are ready to make the Artichoke Chicken Salad, just pop it in a 350 degree oven for 25 minutes. Then remove the foil, add the french fried onions, and bake for an additional 5 minutes at 300 degrees.

That was easy. Time to eat!

Baked Artichoke Chicken Salad for Brunch, Lunch, or Dinner

This is a super versatile recipe, it is great for entertaining at brunch or lunch, it is an easy-to-make dinner during a busy week, or you can double the recipe for a crowd or the holidays:

Hot Artichoke Chicken Salad Sandwiches
Fresh Fruit Salad
Kale & Cranberry Salad (I would buy the pre-made or bagged salads at the grocery store or Costco)
Sweet Potato Kettle Chips
Classic Deviled Eggs
Red Wine Winter Sangria or Cranberry Punch

For dinner during a busy week I would keep this menu super simple and pair it with some raw veggies and kettle chips.

More “Salad Sandwiches”

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Originally posted October 2018 – Copy updated November 2020

The Best Slow Simmered Beef Ragu

November 25, 2020 by Susie Weinrich 4 Comments

Beef Ragu is a thick and hearty tomato based sauce that is filled with tender shredded beef, a little red wine, and herbs & spices. It is all slow cooked together over low heat for 2.5 hours until the beef just falls apart. It is perfect served over pappardelle or tagliatelle pasta. This dinner recipe is worthy of company but also makes great meal prep to eat through the week!

You can also make Beef Ragu in your Electric Pressure Cooker, head over to this recipe for Instant Pot Beef Ragu!

If you are craving a pasta dish but don’t have 2 ½ hours to invest in a sauce, check out these easier pasta sauce recipes:

What is Ragu

A ragu is a traditional Italian dish made with ground meat, onions, tomato puree, and wine and served over pasta. This recipe is exactly that with the exception of the ground meat. We are using a whole chuck roast that slow cooks and then shreds into tender pieces in this ragu recipe.

Ingredients

This is a pretty straightforward recipe, only calling for easy to find ingredients, a lot of which you probably already have in your kitchen:

Beef

When you are choosing a chuck roast for this recipe make sure to choose a nicely marbled roast that doesn’t have too many large chunks of white fat. A “choice” grade chuck roast is perfectly fine for this recipe, no need to get “prime”.

Wine

Select a red wine that you would like to drink that has a deep rich flavor. Something like a Cabernet Sauvignon, Merlot, Malbec, or Zin. This is not the time for a delicate wine like Pinot Noir or a sweet wine like port.

Tomatoes

Since the canned crushed tomatoes are the main base for this ragu you want to make sure and buy a high quality brand- Cento, Di Napoli or Muir Glen are all great!

Now is not the time to save $0.75 on store brand crushed tomatoes. Save those for your chili!

How to Make Beef Ragu- Step by Step

Just a few steps and a couple hours and you will have a deep and rich Beef Ragu to serve over pasta! Let’s get started:

Prep the Beef

Cut your chuck roast into 3-4 large pieces. Lightly pat dry and season with salt and pepper.

Grab a large glazed cast iron pot, Dutch oven, or braising pot (something like a Le Creuset or Lodge Dutch Oven is perfect!). Set it over medium heat, add the oil. Brown the chuck roast pieces on two sides. Remove from the pan and set aside.

4 large pieces of chuck roast browned in a dutch oven

Sauté the Veggies & Seasonings

Add the onions to the empty pot and sauté for 10-15 minutes until softened. Stir in the tomato paste, garlic cloves, fennel seed, dried basil, all spice and red pepper flakes, warm for 2 mins.

onions sauteed with tomato paste and spices added

Add Liquids & Beef To The Pot

Deglaze the bottom of the pot with the red wine.

Add in the tomatoes, water sugar, bay leaf, balsamic and water give it a stir. Add the beef back to the pot.

Slow Cook On The Stove Top

Bring the pot to a boil over medium-high heat. Then turn to low and pop the lid on. Set a timer for 2 hours and 30 minutes.

Shred The Tender Beef

Remove the beef from the pot and shred it with two forks. Set aside.

Pro Tip: Do this on a rimmed baking sheet to collect any juices that run out of the beef.

Skim Grease and Serve

Skim any grease off the top of the sauce and discard. Turn the heat to medium and simmer the tomato sauce for about 5-10 minutes so it will thicken a little.

Remove the bay leaf and then add the shredded beef to the pot. Turn the heat off. Taste for additional seasonings.

Dutch Oven with Beef Ragu and a wooden spoon

Serving

Serve this hearty Beef Ragu over pasta topped with a dollop of whole milk ricotta cheese and a sprinkle of parmesan or Romano cheese!

A side salad like Caesar or this Perfect Side Salad and some warm crusty bread are perfect accompaniments!

Papardelle pasta topped with beef ragu and a dallop of ricotta cheese

Which Pasta To Use with Ragu

Since this is such a hearty Ragu sauce you want to make sure you use a pasta that will stand up to the sauce. And if you are feeling really ambitious you can make your own pasta! But if you are up for store bought, I recommend using:

Make Ahead

This recipe is like a good stew or chili, it gets better with time. So if you can swing it to make it a day or two ahead, I highly recommend it!

Prepare it completely and then let it cool, store it in the fridge for up to 4-5 days.

Reheat on the stove top over medium heat.

More Pasta Sauce Recipes To Love

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Flavorful Baked Chicken Meatballs

November 24, 2020 by Susie Weinrich 2 Comments

These Baked Chicken Meatballs are tender and moist, filled with the most delicious flavors of garlic, Romano cheese, and herbs. They are baked until golden brown and can be served on top of spaghetti, in a meatball sub, or just to snack on by themselves (they are that good!!). You are going to love this meatball recipe!

A pile of baked chicken meatballs with spaghetti

These chicken meatballs make a super family friendly dinner! Kids and adults absolutely love them. Serve them to your pickiest eaters.

Listen to the Audio Recipe!

You can LISTEN to an audio version of the full recipe, skip down to the recipe card below! It is a full episode on the podcast Let’s Make Dinner, all the tips and tricks are included to make your Chicken Meatballs perfect.

These are the most flavorful chicken meatballs I have ever made. I have used them in pasta sauce with spaghetti and have also used them for meatball subs - both were delicious. They are so good you can just eat them plain
five stars – tas

The Trick to Keeping Ground Chicken Moist

To secret to keeping your ground chicken meatballs moist and tender is using a panade.

Traditionally a panade is a mixture of stale bread and liquid which helps ground meat retain its moisture, no matter how long it is cooked (within reason!).

In this meatball recipe you combine the ground chicken with a panade mixture of panko bread crumbs and milk. It retains the moisture while the chicken cooks all the way through.

Ingredients

Since ground chicken can be a blank canvas it is important to add plenty of flavorful ingredients to your meatball mixture:

Panko Bread Crumbs are one of the secrets to keeping your ground chicken juicy. This courser bread crumb mixes perfectly with milk and turns into a panade. Make sure you find “panko” bread crumbs in the grocery store.

Italian Seasoning is a great way to get a lot of flavor from one spice. It is commonly a mix of dried basil, oregano, parsley, thyme and rosemary.

Extra Virgin Olive Oil will not only help keep your chicken meatballs tender, it will also impart a nice flavor. Make sure to use the “extra virgin” olive oil and not just plain olive oil.

Ingredients to make Baked Chicken Meatballs

Romano Cheese is a super flavorful hard Italian cheese that grates and melts perfectly. You can also purchase parmesan to use in place of the Romano.

Fresh Parsley not only adds a nice fresh flavor to your chicken meatballs, it adds a few green speckles, like a garnish. You can absolutely swap out fresh chopped spinach here for a punch of nutrition.

Ground Chicken when you purchase ground chicken make sure to not purchase the extra lean all breast ground chicken. It will be too lean and may dry out.

How to Make and Bake

Preheat the oven to 400. Grab a baking sheet and line it with parchment paper, spray the paper with the non stick cooking spray.

In a large bowl combine the panko bread crumbs, milk, salt, pepper, parsley, Italian seasoning, onion powder, shallots and garlic.

In another small bowl whisk together the egg and extra virgin olive oil. Pour it into the bread crumb mixture.

Add the grated Romano cheese and ground chicken to the bread/egg mixture. With clean hands or a fork, very lightly combine everything, do not overmix or you will have tough meatballs.

With a light touch roll 18-20 meatballs and place on the prepared baking sheet. Spray the tops of the meatballs with the baking spray.

a tray of rolled chicken meatballs that are raw

Pop in the oven and bake for 20 minutes. Make sure they are golden on the outside and cooked through with a 160-165 degree internal temp.

If you like a little more of a golden finish you can pop them under the broiler for 2-3 minutes.

a baking pan full of baked chicken meatballs

Serving Chicken Meatballs

These Baked Chicken Meatballs are perfect to top spaghetti with marinara, they also would be amazing inside a meatball sub.

If you want to stick to something healthier you could serve them atop spaghetti squash or zucchini noodles (zoodles).

a stack of meatballs with one broken open on the top

However they are delicious enough to serve on there own too, maybe with a side of creamy Instant Pot Risotto and roasted broccoli.

Freezing

You can absolutely freeze your chicken meatballs. I recommend baking them completely and then freezing.

Let the baked meatballs cool, then pop them in the freezer on a baking sheet. Once they are frozen, about 2 hours, you can place them in a freezer safe baggie. Keep for up to 3 months.

Reheating & Using Leftovers

Reheat your frozen meatball from FROZEN, do not thaw first. Pop the frozen meatballs in a 350 degree oven for about 15-20 minutes.

More Meatballs To Try…

If you love these chicken meatballs, here are a couple more meatball recipes to check out:

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